CANDY BAR TOPPED BROWNIES and CHOCOLATE CANDY ICEBOX BARS

Once the fun and frivolity of halloween night is over, the serious business of what to do with all of that candy becomes paramount - there are only so many confections that can be consumed, before they lose their allure.
Here are two recipes that maintain the integrity of the chocolate, while offering a little variety.

CANDY BAR TOPPED BROWNIES

3/4 cup butter, diced
5 ounces baking chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup flour
3 (3.5 ounce) caramel filled milk chocolate bars, squares separated

Heat oven to 325 degrees. Line a 13 by 9 inch baking pan with foil. Grease the foil.
Combine the butter, chopped chocolate and espresso powder in a large saucepan, stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour and mix until well combined.
Spread batter in prepared pan. Press milk chocolate squares lightly into batter.
Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has a chocolate square and serve.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2011
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CANDY ICEBOX BARS

1/2 cup unsalted butter
43 chocolate wafers
1 cup confectioners' sugar
1/2 teaspoon salt
1 1/4 cups peanut butter
1 cup mini chocolate peanut-nougat candy bars such as Snickers
1 cup mini chocolate wafer candy bars, such as Kit Kat
1 bag (11.5 ounce) chocolate crisped rice candy bars such as Crunch

Line a 9 inch square baking pan with parchment paper, leaving a 2 inch overhang. Spray parchment paper with cooking spray.
In a food processor, pulse wafers until finely ground. Transfer to a large bowl, whisk in confectioners' sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30 second increments, stirring until melted, about 1 1/2 minutes.
Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
Fold in nougat and wafer candy bars, then transfer to pan. Press mixture evenly into pan.
Refrigerate until set, about 30 minutes. In a clean microwave-safe bowl, microwave crisped-rice candy bars in 30 second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into squares.
Enjoy!

DARK AND STORMY DEATH PUNCH

Happy Halloween!!

DARK AND STORMY DEATH PUNCH

1 20-ounce can lychees
2 tablespoons fresh ginger, minced
16 maraschino cherries
1/4 cup sugar
1/2 cup lime juice
12 to 14 ounces of dark rum
3 12-ounce bottles of ginger beer
ice cubes

In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with maraschino cherries. Set each lychee in the cup of a mini muffin pan, or in an ice cube tray.
Strain the lychee ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice filled glasses.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

PUMPKIN SLOPPY JOES and SMOKY CHICKEN CHILI WITH CORNBREAD GHOSTS

This is the perfect time of year for  jack-o-lanterns and ghosts, and making something delicious to feed hungry witches, goblins, Ninjas and ladybugs.

My own scarecrow, clown and cheerless leader have visited pumpkin patches, carved jack-o-lanterns, paraded in their costumes every night since they arrived on the doorstep in a big box, eliciting much excitement, and sampled many kinds of candy. We love our trick-or-treat traditions and these Pumpkin Sloppy Joes and Chili and Cornbread are delightful treats, guaranteed to delight and nourish anyone who has been practicing their tricks.

PUMPKIN SLOPPY JOES

1 pound ground beef
1 onion, chopped
1 garlic clove, minced
1 cup canned pumpkin
8 ounces tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons chili powder
1/2 teaspoon salt
8 hamburger buns
American and Mozzarella cheese slices

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Meanwhile, cut American cheese slices with a pumpkin shaped cookie cutter. Cut mozzarella cheese into shapes to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.
Enjoy!

SMOKY CHICKEN CHILI

5 slices smoked bacon
1 onion, chopped
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon smoked paprika
2 to 2 1/2 cups smoked chicken, diced
2 cups chicken broth
1 can pinto beans, drained and rinsed
1 can fire roasted diced tomatoes, drained
1/4 cup barbecue sauce
1 cup shredded cheese
1/4 cup sliced green onions

In a large skillet, cook bacon until crisp, drain on paper towels. Chop bacon and set aside.
Wipe out the skillet, cook onions over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika, cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling, reduce heat. Simmer uncovered for 20 to 25 minutes.
Spoon into bowls, and sprinkle with cheese, green onions and chopped bacon.
Enjoy!

Recipe adapted from the Pillsbury Best Ever Fall Entertaining, October 2013
www.pillsbury.com/holidays-celebrations‎

CORNBREAD GHOSTS

2 cups flour
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, melted
1 1/3 cups sugar
4 large eggs
2 cups buttermilk

Heat oven to 375F.
Mist a large, rimmed baking sheet with cooking spray.
In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, do not over mix.
Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
Use a ghost shaped cookie cutter to form cornbread ghosts.
Enjoy!

Recipe adapted from All You, September 2011
www.allyou.com/food/recipes/‎

TRAVEL TUESDAY - LOST SOULS - THE HAUNTED HOUSE IN THE BASEMENT AT WASHINGTON SCHOOL - FAYETTEVILLE, ARKANSAS

Each year the 5th Grade class at Washington Elementary transforms the basement of the oldest school in Fayetteville into a haunted house, for the schools Fall Festival.
We hung voluminous amounts of black sheeting, dimmed the lights, fired up the smoke machine, and abundantly decorated, to provide those mortals brave enough to venture down the steep stairs, a journey  through uncharted territory. An expedition they wouldn't soon forget.
This year the theme was a "haunted cafeteria". We started with a range of foods designed to disturb and disgust, "blood" stained table cloths, bones on the floor and rats on the table. Guests then traveled on to a "jail cell", where Lost Souls banged cafeteria trays and screamed to be let out, then continued their intrepid journey past an electric chair. The adventure concluded with the offer of a refreshing glass of "bats blood", and a fright, when a hand reached out from under the table to grab an ankle of the unsuspecting adventurer.

Some of the disgusting food - blue tortilla chips for bat ears, black twizzlers for witch veins, cheese puffs for troll boogers and dried banana slices for rat brains

Also on offer in the "haunted cafeteria" spaghetti and eyeballs

LOST SOULS

Melt 6 ounces of white chocolate chips, transfer to a small plastic food storage bag. Squeeze the air out and seal the bag. Cut a 1/8 inch piece from the corner. Draw a mournful face onto each cookie (I used cocoa cremes from Little Debbie). Make a "LOST SOULS" sign and attach it to the jar of cookies.
Enjoy!

Recipe adapted from Matthew Mead's Monster Book of Halloween, 2009
www.matthewmeadstyle.com/index.php?option=com_content...‎

R.I.P CHOCOLATE MASCARPONE MOUSSE

Today is National Chocolate Day. With Halloween just days away, I thought it would be fun to combine a scary refreshment with a cocoa flavored confection.

R.I.P MASCARPONE MOUSSE

MOUSSE

4 ounces semisweet baking chocolate
4 tablespoons confectioners' sugar, divided use
1/2 cup mascarpone cheese
1/2 teaspoon instant coffee granules, dissolved in 1/2 cup warm water
1 1/2 cups cream

Place chocolate in a microwave safe bowl, and microwave until chocolate melts, 1 1/2 to 2 minutes, stirring every 30 seconds. Whisk in 2 tablespoons of confectioners sugar and the mascarpone. Whisk the warm coffee into the mascarpone mixture, stirring until fully combined. Set aside.
In a separate bowl, whip the cream with the remaining confectioners sugar to stiff peaks. Gently fold the whipped cream into the mascarpone mixture.
Spoon the mousse into 6 dishes.

Recipe adapted from daily delicious
http://dailydelicious.blogspot.com/2013/03/chocolate-mascarpone-mousse-for-night.html

ASSEMBLING THE DESSERTS

Microwave 1/4 cup chocolate chips until melted, and transfer to a resealable plastic bag. Snip a very small amount off a corner and squeeze bag to write R.I.P onto 6 Milano cookies.
Stand 1 cookie into each dish of mousse, crush 1 cookie and sprinkle on top of mousse, around the "tombstone".
Enjoy!

Recipe adapted from Rachel Ray Magazine
www.rachaelraymag.com/‎

MONSTER EYES

This has been a monster of a weekend!!
Helping with the Fall Festival at the kids school, cleaning my house, changing sheets and cooking for overnight house guests, attending a Cooking Class Dinner Party at Crystal Bridges Museum of American Art, and my husband observing and enjoying his obligations at a Rotary Convention and then away in Kansas City at a football game.
A monstrously busy, fun and fulfilling weekend!!

MONSTER EYES

1 pound of sausage
1 cup all purpose baking mix
2 1/2 cups shredded provolone cheese
pimiento stuffed green olives

Heat oven to 400F. Spray a cookie sheet with cooking spray.
In a large bowl, stir sausage, baking mix and cheese with a wooden spoon until blended.
Shape mixture into 1 inch balls, place on cookie sheet. Slice olives and press 1 olive slice into each ball.
Bake for 22 minutes or until lightly browned and sausage is no longer pink.
Enjoy!

Recipe adapted from Pillsbury Best Ever Fall Entertaining, October 2013
www.pillsbury.com/Recipes‎

PUMPKIN SPIDERS

As flavorful as this drink was, I didn't quite get the name! However, once I understood the "spider" was derived from spiked cider - I thought it was rather clever!

PUMPKIN SPIDERS

2 cups apple cider
1 cinnamon stick
5 whole cloves
1/2 cup pecan pumpkin butter, or pumpkin puree
2 ounces white rum

Simmer cider, cinnamon stick, cloves and pecan pumpkin butter for 5 minutes. Remove cinnamon stick and cloves and add rum.
Makes two.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com › Recipes

PUMPKIN MACARONI AND CHEESE and MACARONI AND CHEESE

Our family each carefully picked out a favorite pumpkin from the pumpkin patch, and couldn't wait to get home to carve them. I thought it would be fun and fitting to make this pumpkin macaroni and cheese to have for dinner as we were welcoming our jack-o'-lanterns.
Here is a picture of the one Max and I made together.

PUMPKIN MACARONI AND CHEESE

2 cups dried macaroni
2 tablespoons butter
2 tablespoons flour
1 cup cream
1 cup whole milk
1 cup fontina cheese, shredded
1 1/2 cups parmesan cheese, divided use
1 15 ounce can of pumpkin
1 tablespoon fresh sage, chopped
1/2 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons olive oil

Heat oven to 350F.
Cook pasta according to package directions, drain and return to pot.
In a medium saucepan, melt butter over medium heat. Stir in flour, gradually add cream and milk. Cook, stirring occasionally over medium heat until slightly thickened and bubbly. Season to taste with salt and pepper. Stir in fontina, 1 cup of parmesan, pumpkin and sage until cheese is melted. Stir sauce into pasta. Transfer to baking dish.
In a bowl combine bread crumbs, 1/2 cup parmesan, walnuts and olive oil. Sprinkle over pasta. Bake, uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Garnish with fresh sage.
Enjoy!

Recipe adapted from Better Homes and Gardens, October 2011
www.bhg.com/

SPOOKY HALLOWEEN EYEBALLS

I made these spooky treats for my sons Cub Scout meeting, and from what I hear, they were very popular. My kids loved helping me taste test, and add the candy pupils.

SPOOKY HALLOWEEN EYEBALLS

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
eyeball candy or chocolate chips

Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball sized balls and place on baking sheet lined with wax paper. Refrigerate for another 30 minutes.
Melt the white chocolate and shortening in a microwave safe bowl, in 30 second intervals, stirring after each interval, for 1 to 3 minutes.
Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set.
Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a candy or chocolate chip in the center for a "pupil".
Enjoy!

Recipe adapted from all recipes.com
allrecipes.com/

TRICK OR TREAT BROWNIE CUPCAKES

Halloween is always such an exciting time of year- and these cupcakes add to the fun! They would be perfect for before or after the festivities, with their colored frosting and candy bar decoration.

TRICK OR TREAT BROWNIE CUPCAKES

1 box fudge brownie mix
1/2 cup vegetable oil
2 tablespoons water
2 eggs
1 cup white baking chips
1 3/4 cups powdered sugar
6 tablespoons butter, softened
3 tablespoons milk
6 to 8 drops red food coloring
6 to 8 drops yellow food coloring
24 miniature candy bars

Heat oven to 350F.
Spray 24 muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 12 to 15 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie, lift out to remove from muffin cup.
In microwavable bowl, microwave white chocolate chips 30 to 45 minutes, stirring every 15 seconds until melted. Cool slightly.
In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted chocolate. Spoon frosting over cooled cupcakes, top each with a candy bar.
Enjoy!

Recipe adapted from Betty Crocker Halloween Treats, 2009
www.bettycrocker.com/menus-holidays-parties/all.../halloween

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