Ghostly S’mores Bars

So my apartment was haunted.

Haunted like your yoga loving sister with spiritually-in-tuned friends is sending you crystals and sage as a Plan A before calling a priest. I’ve seen Paranormal Activity, thank you, I know how this ends.

Ghostly S'mores Bars - so cute!

We had moved all my things in one day before his, and I slept in the apartment solo that first night. Everything was hunky dory until the second night.

The boyfriend was at his old place, cleaning, so he turn in his keys the next morning, and I was wiping down shelves and laying contact paper in preparation for the storm of unpacking I had planned the next day.

I climbed into bed, texted Kyle to tell him I’d be asleep when he got home, and was just dozing off when I heard a crash at the end of the hallway. Continue reading

Ghostly Oreo Truffles

Sorry Ghostbusters. I know times are tough, but I think I’ll keep these ghosts around. A ghostly Oreo haunting is right up my alley.

Seriously, these Oreo truffle bites are SO good. Like, lick the bowl out good. And their chocolatey goodness comes from only 2 ingredients. So, delicious, easy, what more could you ask for?

Oh, they’re also freakin’ adorable. Continue reading

Pumpkin Parmesan Puffs

Yum. That’s all I have to say about these.

Y.U.M. YUM!

Seriously, I taste tested one (cook’s privilege you know), and quickly devoured 2 more as soon as they were cool enough to handle.

Could anything cheesy, garlicky, and wrapped in puff pastry every be a bad idea? Nope. And the best part? They’re so simple to make. Continue reading

Monster Pops

Since it’s Halloween and all, I thought I’d thought I tell you a scary story. A story that will turn your hair white, make you leave the lights on at night, and check the closets before you go to bed.

Ok, possible exaggeration…and potentially the only scary behavior exhibited in this story was done by me, but I will leave you to decide for yourself. Continue reading

Bat Brownies

Happy almost-Halloween everyone! I love love LOVE this time of year. The time of year when my slightly (Ok, more than slightly.) odd love for all things strange can grab the reigns, and I can gobble up candy while scaring myself silly watching the commercials for horror films coming out soon. Yes, it’s true, I am not enough of a big girl to watch the actual movies, the commercials are frightening enough.

It’s also the time of year I get to post my Halloween series! This year there are treats both sweet and savory, time-consuming and quick, and those for the crafty and for the first-timer. Enjoy!

Sometimes you get that last minute Halloween invite. The one you didn’t see coming. So you pull your old Halloween costume out of the closet, and try to figure out what the heck you can bring that looks like you put effort in, but in reality took you less time than it did to throw together your disco-pirate costume. Sure, you say, like that’s possible.

This, my friends, is where the bat brownies come in. Continue reading

Pumpkin Pie Dip with Ginger Snaps

It wouldn’t be Halloween week if I didn’t have a recipe featuring pumpkin! This dip is perfect for a last-minute party invite. It’s super fast, easy to make and tastes like the inside of a pumpkin pie. I was inspire to make this after tasting the pumpkin pie dip brought in by one of the lovely ladies in our bellydance troupe. After one taste, I parked myself in front of it and swore to make a version of my own!

Ingredients:

  • Two 8 oz packages of cream cheese
  • One 15 oz can of pumpkin
  • 2 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • Ginger Snaps
  • Pie crust (optional)
1. Beat the heavy whipping cream with an electric mixer with a whisk attachment. Once the cream begins to form stiff peaks, remove it from the bowl and set aside.
2. Cream together the cream cheese and pumpkin. Add the spices and mix to combine.
3. Fold in the whipped cream.
4. Serve with ginger snaps, or cut pre-made pie crust into strips and bake for a more pie-like feel!

Eyeball Truffles

I’m going to apologize in advance to you, my lovely readers. Half of the pictures that were supposed to be in this post were sadly lost in the great iPhone plunge of 2011. Sadly, all the gooey chocolately pictures were lost in the rescue attempt…but I would like to attribute the rest of the pictures in this post to a wonderful man named Dan at the Apple store who took pity on me and replaced my phone for free after that darn poltergeist I dropped it and shattered the screen.

This one’s for you Dan.

These treats are both tasty and disgusting, depending on how meticulously you choose to decorate them. If you can swallow (ha!) eating an eyeball, then you’ll be rewarded with the chocolatey goodness inside!

They were also tricker to make than I expected them to be. I’d never tried to coat my truffles with solid chocolate before, just cocoa powder, and before I figured out the trick of freezing them, I learned that dipping slightly refrigerated truffles in melted chocolate will only give you a giant mess. Oops. But a tasty oops none the less since I had to eat the evidence of my failure to maintain my baller rep.

Ingredients:

  • 8 oz 72% dark or semi-sweet chocolate chips, plus a few extra for melting later
  • 1/2 cup of heavy cream
  • 1 stick of butter
  • 16 oz white chocolate chips
  • M&Ms
  • Black frosting
  • Red frosting
1. Melt the cream and chocolate chips together in a pan, stirring constantly. Remove the pan from heat and stir in the butter until melted.
2. Refrigerate for 2 hours, or until firm. Use a small ice-cream scoop, or melon baller, to scoop out uniform drops, give them a quick roll to make them nice and round, and place them on a cookie sheet lined with wax paper. (The wax paper is very important to prevent sticking later on.)
3. Insert toothpicks into the top of each truffle, and freeze over night. And when I say over night, I mean it, otherwise gooey-ness will take over.
4. Once the little darlings are frozen, melt half of your white chocolate in a bowl set atop of a pan of simmering water. This is a make-shift double boiler and will prevent you from burning the chocolate. It’s also great to have hot water on hand to help you reheat the chocolate if you need to.
5. Once the chocolate is melted, pull out your frozen truffles and, working as quickly as possible, dip them completely in the melted chocolate. Set them back on the wax paper to harden.
6. As you can see, they do not look very much like eyeballs just yet, which is when I discovered step 6 was necessary. After the first coat has hardened completely (after about an hour in the fridge), repeat the chocolate melting process above with the second half of your chocolate and dip them all again! Set them on the wax paper to dry.
7. After round 2 has hardened, give the toothpicks a little twirl to loosen them, and pull them out of your truffles. Melt a little chocolate and use that to glue the M&Ms over the hole on top of your soon-to-be eyeballs.
8. Add a drop of black frosting on top of each M&M for the pupil, and use the red frosting to pipe on veins. Then put on your witch’s hat and cackle with glee as you serve these to your friends!

Vampire Cupcakes

I don’t care if you’re Team Edward or Team Stefan, these cupcakes will bring out the inner, perfectly coiffed blood-sucker in everyone!

I used red velvet cakemix and home-made cream chesse frosting to make this quick and easy cupcakes, perfect for last-minute party invites!

Ingredients:

  • 1 box of your favorite red velvet cake mix
  • Two 8oz packages of cream cheese
  • 1 stick of butter
  • 2 cups of powdered sugar
  • 1 tsp. vanilla
  • Cherry pie filling (or Raspberry, Strawberry, you get the idea)
Cupcakes:
1. Mix your favorite red velvet cake mix according to the instructions on the box. I have to say, after making these from a box, I am super excited to try a recipe from scratch! I was fascinated that what started out sort of brownish….
Would suddenly become BLOOOOOOD RED!
Note the dramatic dripping effect, much like blood spatter on CSI. Very Halloween-y.

2. Once you’ve mixed your batter, pour it into a cupcake pan lined with paper liners. (Tip! Pouring the batter into a gallon-sized plastic bag and cutting off a corner makes for easy cupcake pan filling! You might need a friend to help you though…it can get disastrous messy trying to pour and hold a bag open at the same time.)
3. Bake for the allotted amount of time according to your box and you’ll have lovely, deep red cupcakes like these!
Cream Cheese Frosting:
1. While your creations cool to room temperature, cream the butter and cream cheese together with an electric mixer. Add the vanilla and slowly add the powdered sugar, one cup at a time, and beat on low speed to avoid inhaling any.
Like I did.
Lessons learned.
2. Scoop your frosting into a plastic bag, snip off a corner and use that to pipe your frosting on in cute little swirls. Our poor cupcakes are unaware that they’re soon to be…..
3. BITTEN! Use the plastic bag trick above to pipe on tiny lines of your cherry, or other red fruit, pie filling to make the blood trickling from the bite marks of those darn attractive vampires.