FRANKENSTEIN REVIVER and VAMPIRETINI and HALLOWEENIES and SPIDER COOKIES and JACK SKELLINGTON CUPCAKES

It has been a lot of fun getting ready for Halloween - the decorations, costumes, pumpkin carving, and of course the food.
I have been cooking up a frightful storm and hope there is something here that will liven up your Halloween night! Our family has particularly fond memories of the Halloweenies, as dear friends we would gather with, made these every year.

FRANKENSTEIN REVIVER

1/2 cup ice
3 tablespoons gin
3 tablespoons melon flavored liqueur
3 tablespoons orange flavored liqueur
1 tablespoon fresh lemon juice
1 tablespoon simple syrup or agave nectar

Place ice in a martini shaker or pitcher.
Add remaining ingredients, shake or stir until blended. Pour into 2 chilled martini glasses, straining out the ice.
Enjoy!

Recipe adapted from Pillsbury Easy Halloween, 2011

VAMPIRETINI

3/4 cup of pomegranate juice

3/4 cup vodka

1/3 cup orange flavored liqueur

1/3 cup fresh lime juice

2 tablespoons simple syrup or agave nectar

1 cup ice

In a pitcher mix pomegranate juice, vodka, liqueur, lime juice and simple syrup.

Place ice in a martini shaker or pitcher, add enough mix to fill shaker. Shake or stir until blended.

Pour into chilled glasses, straining out ice.

Enjoy!

Recipe adapted from Pillsbury Easy Halloween, 2011

HALLOWEENIES

1 can crescent rolls
8 hotdogs
mustard for decoration

Heat oven to 375F.
On work surface, roll dough into a rectangle (I couldn't get the seams to join, so cut strips as best I could)
Wrap strips of dough around hot dog to look like a mummy. Press firmly at each end to secure. Place 2 inches apart on baking sheet.
Bake 15 to 20 minutes or until golden brown.

Enjoy!

SPIDER COOKIES

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons cocoa powder
1 bag of thin, short pretzel sticks
1 bag of chocolate chips
2 tablespoons vegetable oil
jellybeans, cut in half for the eyes

Heat oven to 350F.
In a mixing bowl, combine the flour, baking powder, salt and baking soda. Set aside.
In a separate bowl, beat together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
Roll a tablespoon sized ball of dough, and place it on a baking sheet. Arrange 8 pretzel sticks around the ball and press firmly into the dough. Continue with the rest of the pretzels and dough.
Bake until cookies start to brown around edges, about 7 to 10 minutes.
Lift the cookies from the baking sheets with a spatula, and place on wire cooking racks. Let cool completely. Place the racks on sheets of aluminum foil or waxed paper.
Melt the chocolate chips and vegetable oil in the microwave. Pour the melted chocolate over each cookie, press the jellybean "eyes" on the front of the head.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com/

JACK SKELLINGTON CUPCAKES

2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
pinch salt
1 cup buttermilk, at room temperature
2 eggs
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
3/4 cup butter, softened
1 1/2 cups granulated sugar
FROSTING:
1 1/2 cups butter, softened
4 cups confectioners sugar
1 teaspoon vanilla extract
FOR DECORATING:
toothpicks
icing or gel color of your choice

Heat oven to 350F.
Line 24 muffin cups with cupcake liners, set aside.
Whisk flour, cocoa, baking soda and salt together. In a separate bowl, whisk buttermilk, eggs, vinegar, vanilla and food coloring together.
In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy.
Reduce speed to low and beat in a third of the flour mixture, followed by half of the buttermilk mixture. Repeat. Then beat in remaining flour mixture until just combined.
Pour about 1/4 cup batter into each muffin cup. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Cool in pans for 10 minutes then transfer to wire racks to cool completely before frosting.
With an electric mixer on high, cream butter until smooth. Gradually add confectioners sugar, scraping down sides as needed. Add vanilla and beat until smooth.
To Decorate:
Frost the cooled cupcakes, pipe decorators icing onto the top of the cupcake for eyes, two short lines for a nose, and a long line across the bottom of the cupcake for the mouth. Using a toothpick, scrape upwards through the mouth to form "stitches".
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2010