Halloween is right around the corner and this holiday I have some great crafty kitchen ideas for you to really wow your guests. Even if you aren’t having a big party, invite a couple of friends over for some seasonal drinks and pop in a couple of vintage horror flicks. Or you could host a Halloween dinner party; perhaps not if you live on a busy block, those trick-or-treaters will never give you a chance to sit down and eat!
My Super Fun Halloween Ideas
Ramp up popcorn balls by mixing in candy corn
Decorate cupcakes with crawly stuff on them like black glitter – Cookies in Ballard has crazy stuff for decorating fun
Hollow out a pumpkin and fill it with spiced pumpkin soup
Embellish caramel apples with red hots or other festive candies
Make your witches brew a blood red pomegranate martini with peeled grapes for eyeballs floating in it. Gummy eyeballs would also be fun for floating in or garnishing drinks
Here I’ve included a couple of family-friendly recipes. My S’mores Cocoa uses holiday peeps (I just love peeps, they are so fun!) and a great recipe for pumpkin seeds. Use my ideas for a successful Halloween!
S’mores Cocoa with Halloween Peeps
Makes 1 drink
Chocolate sauce in a squeeze bottle
Graham cracker crumbs
2 tablespoons Ghirardelli Sweet Ground Chocolate and Cocoa
3/4 cup steamed or hot milk
Halloween Peeps
Rim a coffee glass or mug with chocolate sauce. Then press the rim into graham cracker crumbs.
Place ground chocolate in mug; carefully stir in hot milk. Top with Halloween Peeps and drizzle with chocolate sauce.
Recipe adapted from Kathy Casey Cooks Favorites, Kathy Casey Food Studios, Seattle. Copyright © 2007 by Kathy Casey.
Cha Cha Pumpkin Seeds
Makes 2 cups
2 cups seeds from pumpkin (or winter squash)
3 tablespoons olive oil
1 1/2 to 2 teaspoons Dish D’Lish Cha Cha Chipotle Lime Seasoning™
Preheat oven to 375°F. Rinse the seeds under cold water to remove any pumpkin flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. Sprinkle with the seasoning, a tablespoon or so at a time, tossing between additions. Toss well until evenly coated, then spread the seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.
Copyright © 2006 by Kathy Casey Food Studios®.
