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Terrifyingly Tasty Treats for Halloween

Halloween really snuck up on me this year, and that never happens. I usually have a costume idea by August. By the first of the month, I'm usually sipping cider and toasting pumpkin seeds.

But this year, I'm in an arm cast, so everything takes longer to do and I'm left with fewer costume options. Mummy? Zombie accident victim? Abominable snowman? I'm at a loss.

Thankfully, cast or no, there can still be treats.

We'll be doing another Halloween potluck at work. If, like me, you've let Halloween sneak up and surprise you, you might need a few good recipe ideas for holiday eats.

Let's have a look at some tasty Halloween party food thoughts, eh?

Halloween Potluck
Note the dry ice "cauldron" in the back. Spooooky, right?

A Menu of Spooky Delights for Halloween
Obviously, sweets tend to be the focus for Halloween, but if you're throwing a party, the guests will certainly be grateful to see a few savory treats as well.

A Few Sweet...
  • Cookies of the Dead (Cute and scary.)
  • Goo-ls (or Globins) (Cute, scary and CRUNCHY!)
  • Brandied Caramel Sauce (For dipping sliced apples or pears.)
  • Pumpkin Spice Bread (Pumpkins!)
  • Not-Very-Scary Cakes (And not too bad for you, either.)
  • Off-The-Hook Maple Nut Bars (Seriously: these are deadly good.)

    A Few Savory...
  • Black Bean Soup (Dark and bubbly.)
  • Devils on Horseback (Good year-round, but great on All Hallow's Eve.)
  • Hot Artichoke Dip (Serve with cut veggies as a nice contrast for all the sweets.)

    And a Couple of Drinks for Good Measure
  • Mulled Hot Apple Cider (for the kids)
  • The Bronx Cocktail (for the grownups)

    Hoping your Halloween costume ideas are going better than mine!

    Cheers,
    Miss Ginsu

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  • 10.27.2009

    Food Quote Friday: Linus Van Pelt

    Pumpkin Patch at the Brooklyn Farm

    "I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."

    Linus Van Pelt (Charles M. Schultz) from "It's the Great Pumpkin, Charlie Brown"

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    10.31.2008

    A Day for Goooools and Globins

    I'd intended on making chocolate skulls with white chocolate and dark chocolate detailing. They were going to be So. Very. Cool.

    Unfortunately, the white chocolate refused to come out of the plastic skull molds looking like little chocolate skulls. Instead, it looked like globby white chocolate messes.

    I needed a Plan B. Stat.

    White Chocolate Globins
    Woooooooooooo-oooooooo!

    Thanks to some handy pepitas, shredded coconut and chow mein noodles, Plan B was hatched... and out came these cute little globins. My roomie called 'em that.

    I was thinking they should perhaps be called goooools, but they're just so globby and cute. She's right. Globins it is.

    As you'll see in the photo below, these guys were perfectly happy to see and be seen at our lunchtime Halloween potluck at work this week.

    We feasted on chocolate chip cookies, a delicious pumpkin bread, candied apples, coffee-braised beef ribs with spiced pumpkin, an addictive pumpkin dip with homemade tortilla chips and bottles of Orangina. You'll also see that Travis brought the burbling dry ice as his contribution in the back there.

    Halloween Picnic

    Clearly, as a fall-back plan, these little fellows were supremely easy to make. The white chocolate becomes both the molding material and the glaze on the outside, so I think you could make them with close to anything munch-able you happen to have around the house.

    No pepitas? Use some other nut or seed. No chow mein noodles? Substitute something else for the arms. Maybe black liquorice ropes. Easy. I think they'd be great with just granola in them.

    Globins (Makes about 14 globins)
    12 oz (1 bag) white chocolate chips
    2 Tbsp milk + 1 Tbsp milk
    1 cup pepitas (or some other seed or chopped nut)
    1 cup shredded coconut
    1 cup chow mein noodles + a few extras for arms
    A small handful of dried currants or black sesame seeds (for eyes)

    1. Over low heat in a saucepan, melt 3/4 of the bag of white chocolate with 2 Tbsp milk. Stir constantly.
    2. Combine the nuts, coconut and chow mein noodles in a bowl.
    3. Pour the melted white chocolate over the nut-noodle mixture. Blend well and place in the freezer to chill for about 20 minutes.
    4. Line a baking sheet or cake pan with parchment paper.
    5. When the mixture is cool, but still pliable, remove from the freezer and form 1 Tbsp portions into tall mounds.
    6. Melt the remaining 1 Tbsp milk with the remaining white chocolate chips. This will become your glaze.
    7. Carefully roll one the globin mounds in the glaze to coat. (You may want to use latex gloves for this task.) Stand the globin up on the parchment.
    8. Push two currents or sesame seeds into the top of the globin for eyes and push chow mein noodles into both of its sides for arms (see photo, above). Repeat this glazing and decorating step with all the little naked globin mounds.
    9. Allow your globins to cool on the parchment paper for a few hours or overnight. They're alive! Aliiiiive!

    As party guests, I must say... the globins were perfect gentlemen and they were very popular with all the other guests. They mingle well and they're just so charming, they end up drawing a lot of attention. I'd certainly invite these little chaps along to another party.

    All of which goes to show that sometimes Plan B is even better than Plan A. So that's my lesson of the day. Be open to Plan B, or whatever Plan B turns out to be.

    Wishing you a spooooooky Halloween!
    Miss Ginsu

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    10.30.2008