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Last Minute EASY Halloween Treats | Halloween Recipes | DIY Snacks by Rosanna Pansino

hey guys it's Ro welcome back to my,Channel today I got so many requests,from you all to make some Halloween,themed treats so that's exactly what,we're gonna be doing today we're not,making not one not two not three but we,are making four themed Halloween treats,and all of the treats that we're making,today are super easy and super delicious,I can't wait and a big thank you to grow,with Google for sponsoring this part of,the video they provide free digital,training and their Google career,certificates help you get on track to,in-demand jobs as many of you know I am,a big fan of education and I think it's,really important to continue to learn,new skills throughout your life which is,one of the main reasons I love making,tutorial videos I'm always learning how,to do something new the Google career,certificates can guide you to learn new,in-demand skills that employers are,looking for it's a great step forward to,start advancing your career it's also,flexible to your schedule so you can,learn at your own pace no previous,experience required they have,certificates in project management ux,design data analytics and I.T if you're,interested in learning more you can,visit grow.google certificates or you,can click the link in the description,down below you can find out more,including topics covered reviews,companies who hire from the program and,much more and again a big thank you to,grow with Google for sponsoring this,part of the video love you guys I'm also,wearing oh check this is out this is my,new merch it's a matchy little sweat set,little Lounge set we've got a crew neck,sweater and matching joggers they have,big Pockets I like the ones that I,released for holiday season now without,further Ado let's make some delicious,cute Halloween treats let's get started,okay the first treat that we're making,today we like to call halloweeno poppers,but they are mummy jalapeno poppers,they're delicious super easy and savory,in a large bowl we're gonna add some,shredded jack cheese a stick of cream,cheese You're Gonna Want it at room,temperature some chopped green onion,garlic powder little salt and pepper and,I'm going to be posting all of the,ingredients and their measurements in,the description down below so if you,want to follow along with me yeah then,using a spatula we're going to mix,together until well combined this is why,you want your Cream Cheese room,temperature look how easy this is mixing,together I would tell you a Halloween,joke,but it's too cheesy,The Filling is looking good looking,we get our little pet little peps ready,now this recipe you use about five to,seven Peppers but these are Big Peppers,so I'm just gonna be using five and what,we're gonna do is we're gonna cut them,in half take a pepper on top of a,cutting board and a sharp cutting knife,be careful don't get your fingers and,you're gonna cut it the long way I call,it hot dog all the way down then using a,spoon we're gonna scoop all of the seeds,and the inside of the pepper out into a,little bowl over here it's super spicy,unless you really want to scare someone,this holiday you can leave them in,boom like so then you're gonna do this,to the rest of your peppers once you've,scooped out all of your peppers I just,placed them onto a baking tray with a,piece of parchment paper we're gonna,fill them with our delicious filling to,do so very easy just gonna take a,spoonful and scoop it right on top and,press flat and you want it to fill to,the top to the line not really over we,don't want to overfill them because,we're going to put some cool stuff on,top nice and full but not overfilling,like that perfect now we're going to do,this to the rest of our Peppers peppers,are stuffed and now we're gonna roll out,our dough and we're gonna wrap them,around so they'll look like little,mummies so what I'm using is,refrigerated Crescent dough you can just,find this at the grocery store it's in,the refrigerated section this is the,stuff that's so easy to use I love it,it's pre-made and that's what Halloween,treats are about you want it to be fun,delicious and easy that's what I'm,talking about so let's get this popping,oh geez okay so you're supposed to give,it a tap and it's supposed to pop open,okay there we go oh that's what I'm,talking about so take a little bit of,flour I'm sprinkling on top of a cutting,board because we're going to be cutting,strips then you're just gonna let this,little sucker plop right out and these,pre-made doughs have little lines in,them so we're going to press them,together today their job is to make,Halloween treats and you know if you,don't want to that's okay because,what mummies look like they're really,old if you want them a little textured I,think that's okay once you've got your,dough rolled out and you've pinched the,seams together we're just gonna take a,pizza cutter or you can use a sharp,cutting knife just eyeball it we're,going to cut thin strips to wrap around,our cute little Peppers over here I'm,gonna try to get 20 strips so on this,halfway line I'm gonna try to get 10 on,this side and 10 on this side here goes,nothing they're about a quarter inch,thick and if they're a little bit,different in size and shape that's okay,because these are gonna be creepy little,mummies once you've got your strips of,dough cut you're gonna put two onto your,pepper you're gonna start at the top of,the pepper so I tried to think of this,this the forehead you're going to wrap,it around the top of the forehead and,you're going to leave just a little bit,of space for the eyeballs like I'm gonna,put two little eyeballs there and then,bring it to the center and now we're,gonna pick up a second strip and do it,again you can crisscross them,wrap them around you can really have fun,with it it's okay if it's a little messy,I think it makes it look cuter now,you're gonna do this to the rest of your,peppers our peppers are basically ready,to bake but before I pop these in the,oven I'm gonna cover them with a little,bit of egg wash if you've never made egg,wash before it's very easy it's just one,egg a little bit of water you mix,together and then with a little basting,or baking brush we're just gonna paint a,little bit on top of the dough of each,pepper helps the dough turn a nice,beautiful golden brown so just paint a,little bit of this on top of each pepper,now they're ready to bake You're Gonna,Pop these into the oven at 400 degrees,and bake for about 10 to 15 minutes,until they turn golden brown once your,peppers have baked and they're out of,the oven you're gonna do this while it's,still warm because you want your little,eyeballs to stick now this is the last,step the final decoration step we're,going to be adding two candy eyeballs,onto each pepper just like I've done,over here on the sheet I have a couple,more to do just got these at the store,any little candy eyeballs will do and,you're going to put them in that place,that we saved a little bit of room and,you want to do this while it's still,warm because you want the cream cheese,to stick to the candies and stay there,do that then they're ready to serve and,here are the mummy jalapeno poppers that,we made today they're super cute or as,we like to call them hashtag halloweenos,these are super adorable simple to make,and delicious in fact this one's not,even gonna make it to the dinner table,because it just fell on the floor or,something I don't know,oh my gosh it's so good you can't go,wrong with cheese bread and a little bit,of spice and when I say it's a little,bit of spice it is a little bit because,remember we hollowed out the center of,the pepper so it's really light it's,very mild I absolutely love these now on,to our next Halloween treat the next,recipe that we're going to be making are,these cheesy witch brooms the thing that,I like about this treat it is so easy to,make here's all the ingredients right,literally pretzels string cheese and,chives one of my favorite snacks is just,cheese and crackers and I think this is,a really fun twist so instead of cheesy,crackers it's cheese and pretzels so in,front of me we're going to start with,the string cheeses I want a cutting,board and as you can see now these are,the string cheeses that are two-tone the,two colors we got our mozzarella and a,little cheddar oh my gosh it matches my,outfit oh okay I didn't plan this but,literally these match my outfit I'm so,excited about oh my gosh I should have,literally done a photo shoot with this,string cheese now First Step here is,we're going to line up our little string,cheeses we're gonna make two cuts using,a big sharp cutting knife just be,careful don't get those fingers and,we're going to cut it into thirds there,we go one cut and two cut perfect now,we're gonna make some cuts into the,string cheese that will look like,bristles of a broomstick like so I'm,gonna be using a smaller knife to make,it a little bit easier so you're going,to take a string cheese and you're gonna,cut about halfway into it then you're,gonna do the same on the other side and,then so now you've got four sections and,you're going to cut each section in half,again you're just going to cut it a,little bit at an angle make those little,bristles this is going to help it stand,up almost looks like a little octopus,I've seen a little kids treat where they,did a little like little octopus cheeses,and that's kind of kind of the same idea,only we're gonna make broomsticks now,we're going to do this to the rest of,your string cheeses rest of your string,cheese yeah this is no now that we've,cut the cheese,we've got all of our cheesy brooms,and we're just gonna push it in the top,like this and only about halfway oopsie,because if you push it into,for your cheese is gonna split too far,oops so when you do this you'll just,have to have a little cheese and,crackers snack to yourself,all right let's try again round two,boom,beautiful look at that little broom so,once you've got your little pretzel,stick in there I'm gonna take a little,chive we're gonna tie a knot in the air,okay then we tie around I can do this,then we cut off the little excess and,there you go little witch's broom right,there now you're gonna do this to the,rest of your little cheesies and,there you have it cheesy witch brooms,it's a new take on cheese and crackers,it's pretzel and crackers and I really,love this treat because it's so easy to,make literally only three ingredients,you guys look how cute they are I love,them they remind me of little magic,brooms like they're standing up and,they're like sweeping on their own like,this,we've made some Savory treats now onto,some sweet treats the next spooky,Halloween treat that we're gonna be,making are these graveyard dirt cups,what can I say I like pudding I like,cookies and cream and this combines,everything I love into a little cup,little dessert size it's perfect for a,dessert for Halloween so we're gonna,start by making the pudding mix in a,large bowl we're gonna combine the,chocolate instant pudding mix and two,cups of milk then whisk together until,firm this usually takes about two,minutes so not very long at all you,don't even have to use an electric hand,mixer because it's not long and really I,like to get a little bit of a workout,when I'm having a dessert it makes me,feel like I've earned it I'm like whew I,did all this work I deserve a little,pudding cup with cookies in it,why does my laugh sound like a witch our,chocolate pudding is looking good now,the next step we're gonna make it a,little creamy a little fluffier we're,gonna add one and a half cups of whipped,topping we're going to fold it into our,chocolate pudding so we're just gonna,scoop it into here and if you've never,folded before let me show you how to do,it now you're going to take a big,spatula you're going to scoop underneath,all your pudding you're going to fold it,on top and then turn the bowl so it's,under over turn under over turn under,over turn and you just keep doing this,until it's evenly combined once mixed,together I put all of the chocolate,pudding into a Piping Bag just to make,things a little bit easier and this is,ready to go but I'm going to set it off,to the side this part is Bittersweet,we're going to take these cute little,chocolate cookies and we're going to,scrape out the filling now I love,cookies and cream this is a winning,combo forever but today we just want the,cookie not the cream I know some people,who twist them,and we'll do little games like they'll,say like who's gonna get it so we just,twist all of them apart oh these are,perfect because these are coming apart,perfect I'm not planning oh okay okay,there we go so all the ones with no,cream we're gonna place them into a,little bag over here and you just want,crushed cookies now you can scrape out,the cream oh the cookies and cream,you're breaking up the iconic Duo we're,just gonna put the cream in the bowl and,then put the other cookies in the bag oh,what I've got a little cookies there's,many different ways to make cookie,crumbs you can throw these in a blender,if you don't have a blender you can just,put them in a little baggie like this,take a rolling pin and crush them up,break them up into chunks we want fine,chunks if you're fancy you could use a,food processor that would be great I do,that with graham crackers too when I'm,making like edible sand but if you just,want to keep it simple this is fun also,stress relieving,we've got cookie crowns okay so here I,crushed about 30 cookies to get this,much now we're gonna assemble the,graveyard cups for dessert I have these,clear cups so that you can see the,beautiful layers so I'm going to scoop,about one and a half tablespoons crushed,cookie into the little clear cup and now,on the piping bags we have our chocolate,pudding I'm just going to cut little,hole at the end and we're just gonna do,this this makes it a lot easier I'm,telling you using a Piping Bag and if,you don't have a Piping Bag at home you,can use a sandwich bag and cut a little,right at the tip then another scoop and,then pudding and then Crush cookie look,at that this is like chocolate heaven,right here now you're gonna do this to,the rest of the cups the recipe makes 12,of these and then we're gonna add some,decoration our dirt cups are ready,they're beautiful they're layered and,now we're gonna work on the decorations,this is the fun part the part that I,really really love and in front of me I,got these delicious these are one of my,favorite cookies you can find these at,the grocery store basically a shortbread,cookie with a little bit of chocolate in,the middle and we're gonna make them,look like a tombstone so in a Piping Bag,a little bit of black icing and we're,gonna pipe our IP,Rosanna is Pansino,just kidding a rest in peace so we're,just gonna pipe at the top half of the,cookie I'm using a Piping Bag with a,metal tip for a little bit more control,just makes it easier we've got our,tombstones ready over here and I've got,all this spooky candy I found little,candy bones candy pumpkins candy worms,and we're gonna assemble it all to look,like a spooky graveyard then I'll hear,the graveyard dirt cups that we made,they're so cute if you love cookies and,cream you may love this treat for,Halloween I've seen my friends make a,big tray like make a big graveyard,display but what I really love about,this tree is that they're individual and,they're the perfect size for a little,dessert like after dinner we've worked,hard now we can have a treat here we go,let's take a taste,oh yeah look at those layers,oh my gosh it's so good this is better,than a chocolate mousse pie what I also,love about it so much easier to make now,on to our last recipe the last Halloween,treat that we're going to be making,coffin toaster pastries now this is a,treat that you could make in the morning,for Halloween the thing that I love,about these easy they're easier to make,in my opinion than scones one could say,that these are to die for,First Step we're going to roll out our,pastry dough it's basically pie crust,it's in the refrigerated or frozen,section wherever the cool section is I'm,going to put a little bit of flour on,the work surface in front of us so that,it doesn't stick usually it's pretty,good about not sticking but this is just,an extra precaution I don't want to mess,it up and you're just going to gently,roll it out I love this because it saves,a lot of time sometimes when I want to,make a homemade pie but I don't want to,make the dough I'll just pick these up,at the store next step we're going to,take a little cookie cutter I ordered,this coffin cookie cutter online and if,you don't have one of these you can just,use a sharp cutting knife and cut out,whatever design you want to do whatever,shape you'd like but I've got the cookie,cutter so I'm just gonna do and I'm,gonna cut out as many as I can we've got,all of our pastries cut out I put half,of them onto a baking sheet lined with a,piece of parchment paper and the other,half are over here because these are,going to be the bottom and these are,going to be the top because we're going,to sandwich them together next step,we're going to take a little bit of egg,wash if you've never made egg wash again,it's just an egg and a little bit of,water and a small painting brush we're,going to paint around the edges only,because that's where they're going to,stick together and I put the the least,good looking ones on the bottom because,no one will see them you want to save,your prettier ones for the top and if,you have any ones with like cracks in,them or imperfections you just put those,at the bottom they make a great tee and,then in a little Piping Bag over here I,have some jam now you want to use a red,Jam whatever one is your favorite you,can use strawberry jam or raspberry jam,you just want it to be a red Jam so it,looks like bloody so we want it to look,like a vampire is you know gonna pop out,of these coffins anytime you're gonna,pipe a layer of the jam gonna leave a,little space at the top and the bottom,just like so we're gonna take one of the,top pieces place it on top line it up,press together with your fingers and,then using a fork we're gonna crimp all,around the edges press down this is how,my mom used to make peanut butter,cookies,now we're gonna do this to the rest of,your pastries coffin toaster pastries,are assembled now we're going to add a,little decoration detail you're going to,take a little toothpick and poke two,holes for our vampire bite about here in,the middle is where I'm gonna be poking,two of the holes our little vampire is,gonna be trying to get out here and here,there's our little bites I'm gonna put,those little holes in all the pastries,just like so they're gonna do this to,the rest of your pastries now these are,ready to bake we're gonna pop these in,the oven at 350 degrees and bake for,about 20 to 25 minutes once your toaster,pastries have baked give them plenty of,time to cool and then we're gonna pipe a,little bit of icing on the top just like,this one we're gonna pipe a little,cobweb on the top because this is a,spooky coffin it's been sitting here for,a while there's a vampire inside we,don't know how old he is so don't open,the top he's probably very hungry like,me and then in a Piping Bag I have a,little bit of buttercream icing it's,just vanilla with a number two tip at,the end for a little bit more control,when we decorate and then we're just,gonna start in the corner I'm gonna pipe,four limes one two three,four and then we're gonna connect them,up down up down one in the middle and,one at the top then we're gonna have a,little spider come down here,and then we're gonna need a body of a,spider so it's a little bit bigger,you're just gonna put a lot of pressure,a little bit for the head then little,legs off to the side we want four on,each side,three,four then you're gonna do this to the,rest of your pastries and there you have,it coffin toaster pastries these are,homemade Halloween treats that I would,definitely have for breakfast look how,cute they are okay now I get to have a,bite,oh my gosh it's so good,um,yum oh right that does it for the video,here are all of the Halloween treat,recipes that we made today we made,coffin toaster pastries cheesy witch,brooms graveyard dirt cups,and mummy jalapeno poppers or as we like,to call them Halloween yes I really hope,you guys enjoyed this video and enjoyed,these recipes I love Halloween it is my,absolute favorite holiday I'll be,posting a bunch of pictures on all my,social media accounts and the recipes in,the description down below if you make,any of these for Halloween take a,picture and tag me use the hashtag row,recipes so that I can find it and like,it and heart it and favorite it because,I love seeing your baking creations and,I also I just love Halloween I love,seeing Halloween treats it makes my,heart Happy thanks again for watching,you guys I hope you have a very happy,Halloween and if you enjoyed this video,don't forget to give this video a thumbs,up click subscribe it's free and ring,the bell to receive notifications every,time I post a new video also new merch,the sweat set is out uh pumpkin The,Spice Lounge set so go check it out it's,on Rosanna pansino.com I'll put a link,down below thanks again for watching to,you guys I hope you enjoyed all the,recipes and I just wanted to wish you,all a very happy and safe Halloween,bye-bye and if you'd like to watch any,other videos you can click up here,or up here,also let me know in the comments down,below what's your favorite Halloween,candy

The above is a brief introduction to halloween appetizers ideas

Let's move on to the first section of halloween appetizers ideas

5 Halloween Appetizer Ideas

Halloween is right around the corner so,I have got some fun little spooky but,the kids are gonna love these appetizers,hey guys my name is Vanessa and today I,have a five appetizers that I am sharing,half of them are super easy don't take a,lot of prep and then a few of them do,require a little bit more but they are,so fun not just for kids,but for adults as well so let's jump,right into these I wanted to start with,the easiest one first there is no,cooking it's basically just sliding it,on that's it so these are just little,antipasto skewers I am using black,olives a cherub tomatoes and mozzarella,pearl balls and I wanted to show you,guys two different ways you could do it,so I have these bamboo skewers if you,were feeding like a larger crowd and you,wanted it to be a little bit more,filling maybe like a side on a dinner,plate you could totally put them on a,large skew or I think that's so acute,and festive for Halloween but then I,have these little cupcake picks and it's,a little witches hat and I thought that,was super cute if we were really using,this as an appetizer and you could make,a ton of these or you could use,toothpicks I just happen to have these,ones and I wanted to share that with you,guys but super easy way to make a yummy,appetizer so this is another I was going,to say easy it's not super easy to do,the pumpkin but the appetizer idea is,fairly easy so I've just got some,tortilla chips this is just already made,guacamole you can make your own,guacamole and then same thing with the,queso you can buy your queso make it I,actually use this Tillamook soft starter,in the spicy queso although I didn't use,the the spices that come with it because,my daughter doesn't like super spicy,queso so I left those out but so good so,all I did was I cut the top off of a pie,pumpkin that's,this is a tiny little pumpkin you can,buy it in the grocery store and then I,made my case so I put a bowl that fit,inside the pumpkin put my case so inside,that made a little face cut out a tiny,little hole on the bottom there's no,actual guacamole inside the pumpkin it's,just looking like it's you know throwing,up my kids seriously got such a kick out,of this they thought it was hilarious,and they can't wait to dig in,okay first step to our spider deviled,eggs is we're going to color or,marbleize the actual egg so boil your,eggs however you want I love using my,instant pot I've shared that before I'll,have it linked up in the AI cards but,they are cold off now and I am just,going to use my counter and kind of,crack the egg a little bit and then,press down and roll and it's gonna make,all these little cracks around your egg,you are not going to peel your egg then,I have a gallon baggie here with about,half the bottle of black food coloring,I'm gonna get all my cracked eggs not,peeled remember do not peel the shell,off I'm gonna get these in here and then,we're gonna let them sit so I'll show,you once I get all my eggs cracked and,in my baggie that already has a food,coloring in it okay all my eggs are in,here and I kind of just roll them around,in the bag to make sure all the food,coloring got on them look at that I,probably didn't need as much food,coloring it as I have in here but I just,want to make sure that I get some nice,and dark and black so I'm gonna let,these sit for about ten minutes and then,we're going to peel them okay I know you,can't see in here but now it is time to,get these out of the bag and completely,peel them,I would wear gloves otherwise your hands,are gonna turn black when I was pouring,or putting the eggs in there I got some,black on me so we're gonna do that and,then I will show you guys what they look,like okay you do not leave them in the,bag for 10 minutes that was way too long,but you guys see the marbling effect so,I would actually I would only do five,maybe happen and then you'll get a lot,more white but these are still gonna,look really cool and spooky so now you,just make your deviled eggs however you,want so I'm going to cut these in half,put the yolk in there put the eggs on my,egg tray and then what I use for my,deviled eggs is and I don't measure,anything out I kind of just put it in,there mix it up and taste it so salt,pepper mayo Dijon mustard and relish so,I'm going to go ahead and finish these,up and then I'm doing something extra,special to the tops okay so my deviled,eggs might look like they're done but,they're not we're gonna add an extra,spooky top because these are called,spooky spider deviled eggs so I have,some normal olives that actually,probably shoved on this ahead of time,but I'm going to slice them in half all,right there we go so I'm gonna take 1/2,of the olive and just push it down on,the top and then I always get these to,go sliced olives sometimes they get the,whole olive sometimes a slice because my,girls will love these in their,lunchboxes and I went ahead and pulled,out some of the slices and I cut them in,half and those are going to be your,spider legs so you're gonna put 8 of,those on here actually I don't think,there's gonna be enough room for 8 so I,think our spiders are going to have,three legs on each side so six total,yeah so you're just gonna put a little,spider on top of your deviled eggs so,I'm gonna go ahead and do all of these,and then I'll show you what they look,like and there you have it a spooky,spider doubleday now we're gonna make,some mummy jalapeno poppers so these are,all the ingredients I'm gonna be using,right now we're just gonna be focusing,on the mix or the cream cheese mixture,that's gonna go inside your jalapenos so,I have 6 jalapenos that I've already cut,in half cleaned out all that good stuff,I did cook 6 slices of bacon I'm just,going to be crumbling that into my bowl,and mixing it all together with 1 cup of,shredded cheese I'm using a Monterey,Jack you can use whatever kind of,strategies you want and then I have,an 8-ounce block of cream cheese that is,softened it's been sitting out at room,temperature enough so we can mix all,this together so I'm gonna crumble my,bacon into here get this all mixed,together and then we will prep our mummy,jalapeno poppers once you have your,cream cheese shredded cheese and bacon,all mixed up now you're just going to,fill your sliced jalapeno so just put a,little bit kind of like putting peanut,butter on celery you're just gonna fill,each of your jalapeno slices my,jalapenos are all filled now you're,gonna want to make sure that your oven,is set to 400 degrees and while your,oven is preheating so mine's already,ready but you're going to need some,crescent rolls so I'm gonna open these,up and put them on my little cutting,board and I'm gonna use a pizza cutter,I'm going to cut each roll into about,six slices great so I wanted to show you,so I've got my crescent rolls opened up,a little bit and what I'm doing is I'm,keeping it in a rectangle so two of the,triangles together and I'm just using my,pizza cutter to cut it into six slices,out of each rectangle so I'm going to,finish doing that to all of them and,then we're just going to wrap our,jalapeno poppers,leaving a little space kind of like,three-quarters of the way up because,we're going to do something after,they're baked so we need to make sure we,leave a little space we don't want to,wrap them completely alright look at,those wrapped jalapeno poppers so now in,here I have one egg that I just whisked,and I'm just going to brush them over,each of my poppers alright got my egg,brushed on all of them and now remember,the oven is 400 degrees and we are going,to bake these for 10 minutes keeping an,eye on them they might have to cook a,little bit longer so I'll let you know,how long they take for me we just want,them to be a nice golden brown,all right ten minutes was good for mine,so look at that nice bold and brown but,they are not done yet we need to do one,more thing to really make these look,like mummies so we're gonna let them,cool off for about five minutes and then,we will add the finishing touch boom,isn't that awesome you guys should,always have candy eyeballs in your,kitchen,they just spruced up any dish I tell you,those look really like mummies now I'm,in love last but certainly not least we,are going to make some monster eye,pizzas so I have a cookie sheet here,that I've already sprayed with Pam I,have some pizza crust,mozzarella cheese pepperoni pizza sauce,and some olives so what I'm gonna do,first is I'm going to open up my pizza,crust and get it all spread out on my,pan alright so I've got my pizza crust,all spread out on my tray and I am just,using a small glass and I'm making,little small pizzas that look like an,eyeball in a circle so how I'm doing,that is I'm just pressing down and then,I'm using a butter knife to just go,around the edge so I'm gonna make as,many as I can using this glass out of my,pizza dough okay now we are ready to put,our pieces together so I did use some of,the extra dough and I just did the best,I can with my fingers to kind of put it,in a little circle shape and spread it,out but here is our lineup so you're,just going to put a little bit of pizza,sauce on there,then you're gonna get some mozzarella,cheese put that on top then one slice of,pepperoni and what I did was I have a,can of black olives here and I cut them,in half and I'm just gonna put that on,top of the pepperoni and finish the rest,of them up all right my monster eyeball,pizzas are ready my oven is set to 425,and we are going to bake these for nine,minutes and nine minutes are up here's,our monster eye and says all right here,we go here are all the appetizers so the,easy antipasto skewers the guacamole and,queso in the pumpkin we've got the scary,spider deviled eggs,and then the mummy jalapeno poppers and,the monster eyeball pizzas so good can't,wait to start eating these okay what do,you guys think those are a lot of fun,the mummies the jalapeno poppers I think,they looked the best I unfortunately do,not have a very good spicy palate so,even though I scraped those jalapenos,they were a little bit too spicy for me,I was super bummed but they were,definitely my husband's favorite the,kids were just dying over that pumpkin,with the guacamole making it look like,it was throwing up guacamole but it was,a lot of fun so let me know down below,what your favorite was if you guys are,gonna try any if you've already tried,some or any other ideas let's share,those down below so we have even more,ideas for next week Halloween is next,week that is crazy so give this video a,big thumbs up if you guys love Halloween,ideas I definitely have some more coming,up for the rest of the holidays this,year subscribe if you are new I would,love to have you join me I share a lot,of things in the kitchen here on this,channel a lot of recipes so I will see,you guys in the next one bye

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🎃 Halloween Menu, The Spookiest One Yet! 🕷 🦇

小贝壳意面,Emmental艾曼塔奶酪丝,保鲜膜,番茄酱,披萨饼皮,Emmental艾曼塔奶酪丝,圣女果,烤箱180度烤30分钟,番茄酱,Babybel奶酪,千层塔皮,烤箱180度烤20分钟,黑橄榄,Philadelphia奶油奶酪,马芬蛋糕,黑橄榄,火腿丝,Parmesan帕馬森起司,火腿肠,烤箱180度烤20分钟,Emmental艾曼塔奶酪,圣女果,花菜,甜椒,黄色西葫芦,胡萝卜,生菜,西葫芦,甜椒,黑橄榄,洋葱,提子,沙拉酱,意面,番茄酱,牛肉丸,Emmental艾曼塔奶酪,黑橄榄,烤箱180度烤20分钟,番茄酱,披萨饼皮,番茄酱,Mozzarella奶酪丝,黑橄榄,Emmental艾曼塔奶酪,绞肉,Mozzarella奶酪球,蛋黄,180度烤20分钟,番茄酱,小贝壳意面,马苏里拉奶酪,火腿肠,油酥塔皮,蛋黄,浓缩番茄汁,杏仁,180度烤15分钟,油酥塔皮,杏仁,180度烤25分钟,面粉,糖,泡打粉,鸡蛋,奶酱,180度烤25分钟,奶酱,巧克力,石榴浓缩汁,琼脂,分成两份,奶油,吸管,冷藏1小时,打印一张照片,塑料袋,粘上,冰块,GET27 薄荷酒,雪碧

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4 SPOOKY Halloween Snack Ideas! Easy Halloween Appetizers

hey guys it's zhang and today i'm going,to be sharing some spooky halloween,snacks that's fit for monsters and,witches today's video is sponsored by,kroger where you can find ingredients,fresher than fresh all right so i'm,going to start off by making something,that will not only fill you up it's,super delicious too it's going to keep,you full for hours and not spike that,blood sugar i'm going to be making some,butternut squash hummus i found this,butternut squash it's like the perfect,size at ralph's where i live or kroger,where you might live all i'm gonna do is,cut it in half peel it and then cut it,into small chunks for something this big,i like to just go in the middle and get,my knife down there hard squashes,sometimes can be pretty challenging to,cut but this is the way that i found is,easiest and safest,so i'm gonna need about two cups i'm,gonna go with the bigger one all the,ingredients you can find at kroger this,halloween season include the freshest,selection of produce pantry staples,baking goods and everything in between,to surprise and delight your guests in,the best halloween costumes so i have,roughly,two cups of,butternut squash here and i'm just gonna,add it into my bowl,so i'm gonna be roasting the butternut,squash in the oven to make sure it's,fully cooked before we grind it up for,the hummus but i'm gonna season it just,a little bit i'm gonna add a little bit,of salt,cumin,and a drizzle of olive oil give it a,good mix,and then we'll just go ahead and,transfer it onto our baking sheet,i'll roast this in the oven at,375 degrees for about 20-25 minutes,until it's fully cooked soft and golden,brown,these could be like butternut squash,fries all right so our butternut squash,have cooled down for about five minutes,it's you can cool it down until it's,completely cool or you can start um,blending it all up but i'm gonna add it,to my blender a whole can of garbanzo,beans or chickpeas that i'm going to go,ahead and drain you can definitely use,like white beans as well that makes it a,little bit creamier but typically for,hummus i like to use garbanzo or,chickpeas the whole can and now we're,just gonna flavor it up so typically you,would add garlic in here as well but i,actually found this garlic tahini two in,one at ralph's um it's the simple truth,organic brand which is their private,label,and i'm just gonna eyeball about a,quarter cup in then i'm gonna add some,salt a little more cumin smoked paprika,lemon juice another drizzle of olive oil,in here and then we give it a whirl,if you find that your hummus is a little,bit too thick just go ahead and add just,a tablespoon of water at a time until,it's the perfect consistency that you,want,so for this hummus i like to serve it,with some,blue corn tortilla chips,something nice and dark,okay let's give it a try,it's creamy super flavorful i love the,caramelization that you can taste from,the butternut squash even better that,when you look at this you can't really,tell i snuck half of a whole squash in,there it makes me feel so much healthier,all fingers point two,spooktacular,for our next one it's a pretty complete,snack with a little bit of ghoulishness,and what's more ghoulish than bloodshot,eyeballs we're gonna make spicy deviled,eggs so here i'm using simple truth,organic,large brown eggs i've already hard,boiled them off by steaming them if you,are ever making deviled eggs i highly,suggest that you steam them instead of,boiling them it just makes it a lot,easier to peel so i'm going to peel them,off,i found that steaming them for nine,minutes is the perfect amount of time,for beautiful yolks and see steaming,them gets the peel sliding right off,another peeling tip that i have is if,you find the shell a little bit hard to,take off just run it under water,very little bit of water to get,underneath the skin and then it should,come right off now i'm just going to cut,each egg in half and then remove the,yolk into this bowl,and now i'm going to add some mayo dijon,mustard i'm using a pesto mayo here just,to give it a nice flavorful kick some,salt and then to give it a salty briny,vinegary,vinegary,kick to it i'm using pickle juice i'm,using bread and butter pickle because it,has a little bit more sweetness to it,that i think balances out the deviled,eggs really well i found all of these,pantry staples like mayo mustard and the,bread and butter pickles at ralph's or,at kroger's depending on where you live,now we're just gonna give everything a,mix mix mix,so i'm leaving my deviled eggs a little,bit clumpy just for the effect of these,like ghoulish deviled eggs if you want,it a lot smoother just go ahead and cook,your eggs a little longer,and then it should be firm but i really,like the texture of this because,it just goes so well with the theme so i,just added the eggs to a sandwich bag,and i'm just going to trim the tip and,then pipe it in i'm going to add some,sriracha veining to make them look,bloodshot and then olives to complete,the eyeballs and then for our final,touch i'm gonna dust the eggs with a,light sprinkle of chili powder you can,also use paprika if you can't handle,more spiciness or even sometimes green,herbs would work really well too,eyeballs check and eye popping snack bat,will actually really keep you satisfied,so what's halloween without some,vampire teeth,except this time they're in the form of,apples or pears i'm going to show you,guys how to make delicious apple peanut,butter pear,tea,i got some honey crisp apples here and,some of these red pears which i think,would look so cool but basically we're,going to carve the apples and the pear,make sure you cut out the core kroger,has a true commitment to bringing fresh,produce and ingredients front and center,between the quality of fresh ingredients,and seasonality of kroger's produce,options there is great care that goes,into selecting fresh produce and,preserving freshness in every meal you,cook and now stabilize each of the,pieces on one side and then just cut a,smaller wedge into each one just make,sure that you don't cut through,the actual apple or the pear i also want,to add some room for like an eyeball,we're all about the eyeballs so i'm,gonna just cut a small little piece on,top all right now we're gonna stuff them,with some peanut butter you can put like,a doll up here and then spread it all,around here and then for the teeth i,have some almond slices here now we,could cut this in half we can cut them,in various shapes if they crack they're,fine these apples do not have perfect,teeth and they're also going to have a,tongue sticking out so i'm going to,slice up some strawberries just twist,the almond slices around just give them,like a really gnarly look alright so it,could be complete like this but i'm,gonna add some,eyeballs how you like them apples it's,more like a,piranha cyclops,situation,but definitely scary and delicious too,this last one is gonna win me the mummy,of the year award all kids and adults,alike love hot dogs so i'm gonna be,making mummy dogs using simple truth,uncured beef hot dogs this one doesn't,have any nitrates no antibiotics or,hormones so i feel good serving this to,my family so i have a sheet of thawed,puff pastry you can use crescent rolls,or croissant rolls if you have them,whichever one you prefer they both work,just fine but i'm just gonna slice them,into one two three four five six strips,even strips and then wrap it around the,hot dog so with the puff pastry i like,to stretch it out to make it a little,bit thinner,and then just take the hot dog,start at the top,and wrap it but make sure you leave a,little bit of room it does not have to,be perfect we're giving it a cap it's,going to look kind of like a ninja,so this is a mummy i'm gonna put this,onto the baking sheet and then finish,the rest this would be a really fun,project to do with your kids,if they like helping in the kitchen i,know cece would love doing this,the mummy looks good but sometimes i,like adding a little flare to it so i,have a little bit of melted butter and,i'm just gonna brush a few and then,sprinkle on some everything bagel,seasoning then we're gonna pop these in,the oven at 425 degrees for about 10,minutes or until they're puffy and,golden brown,they look amazing and smell so good i've,just made a little ketchup and mustard,jar right here with the spiderweb,inside so of course you guys know me i,always like to put things on a little,board like this a sampler board if you,will of your favorite snacks for,halloween i hope you guys found these,spooktacular treats boo,tastic,i'm loving all the halloween puns here,anyways comment below let me know which,one you would try and what you are,planning to be dressed up as for,halloween we're still trying to figure,out our family costumes so,help me out,for all of your snacks and food goods,though be sure to check out kroger i'll,leave a link in the description box,below so you can find the store closest,to you for all the freshest produce and,the pantry goods you need this halloween,season thank you so much for watching,i'll see you guys next time bye

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7 Chef John Halloween Recipes | Food Wishes | Allrecipes.com

hello this is chef john from food wishes,comm with devils dentures,that's right find him alia how we treat,that's actually scary I mean no offense,but sticking little pretzels in a mini,peanutbutter Cup and calling it a spooky,spider I mean was that really supposed,to scare us the only people that scare,in is dentists and dietitians so here we,go we're gonna need some apples and I'm,gonna use these Red Delicious this,variety has the color that most closely,resembles blood gushing from somebody's,neck and we're gonna take that Apple,we're gonna cut it in quarters now if,you want to get extra fancy I guess you,could take like a melon baller and sort,of scoop up that Center core part but,you know what I didn't that doesn't,bother me besides you think Satan is,gonna trim out the core hell no and then,we're gonna take one of the quarters and,we're gonna put our paring knife in,about I don't know half inch from the,edge and go down but not all the way,stop about a half inch from the bottom,and then you're gonna turn it and you're,gonna cut straight down the other side,exactly the same way and when those two,cuts meet you'll be able to pull that,section right out and then after we make,those cuts we're gonna go ahead and give,it a quick dip and a little bit of water,that has some lemon juice or vinegar in,it just so these don't get brown too,fast so I'm gonna give mine a quick dip,so the base of our devil's dentures is,done and it's on to the teeth and for,that we're gonna use slivered almonds,which are just the absolute perfect,shape for this and we're gonna go ahead,and implant them into our apples but,before we do we're gonna make little,holes with the tip of our knife just go,along the gum line,alright the closer you get to the,outside the better it looks but if you,go too close it might crack so just like,that should be fine and after you make,your holes just go ahead and start,pushing in teeth and the beauty of this,it doesn't matter what size what shape,if it's pointed if it's flat if it looks,broken,they all look awesome once they're in,it's the variety and lengths and,textures that really gives this its,spooky look so we're gonna push those in,we're gonna flip it over and we're gonna,do the same thing on the other side and,of course these holes you're making,in-between the other teeth to give it,that sort of offset look and by the way,do not worry if your friends call these,stupid and make fun of them they're only,doing that to cover,their profound terror alright oh by the,way see that little piece of almond skin,that's stuck to the edge there that's,known as the plaque of Darkness which,reminds me kids,you gotta floss make sure you're,flossing regularly and once those are,done we're just gonna place those on a,serving platter and if you think one is,scary when you get a whole collection oh,my god we're talking about the potential,for reoccurring nightmares and now if,you want you could serve these just like,that,like to do one extra optional step which,is to drizzle it with some slightly,thinned out honey you know a little,devils drool or is the Spanish,inquisitors called it el drool Oh del,Diablo it's gonna give those teeth,and/or fangs a nice wet glistening look,and I'm not sure how much scarier it's,gonna make it look but it will make it a,little sweeter,and once we've drizzled that over our,Devils dentures are done look at that I,haven't seen teeth that terrifying since,my last trip to London yes that's how,scary these are on one last thing if you,use a pretty sharp knife and dip them in,that water these really don't get brown,for a long time this photo was probably,taken 45 minutes after these were made,and they still look really good and then,of course you're gonna want to bite,these before they bite you and in,addition to being so frightening,these actually taste pretty good Apple's,almonds and honey what's not gonna be,good about that okay so like I said,Halloween treats are usually not that,scary but in this case I think you'll,agree,truly truly horrifying so I really do,hope you give these a try head over to,food wishes calm for all the ingredients,and more info as usual and as always,enjoy meringue bones and ghosts that's,right not only are these little sweet,treats easy to make they're also,incredibly scary mostly because of the,sugar content but even still these,simple confections would be perfect for,your Halloween themed party and speaking,of scary a lot of people are very,intimidated working with meringues,which is kind of silly because as I'm,about to show you it's actually very,very simple so let's go ahead and get,started and for that we're gonna need a,couple egg whites and of course you're,gonna need one of these balloon style,whisks and of course we're gonna use,that to beat these egg whites up but,before we do we're supposed to add a,little pinch of cream of tartar but I'm,not going to because who the heck has,cream of tartar instead I'm gonna just,put a couple drips of lemon juice,because I say a little bit of acid will,help stabilize the egg whites and I,would love to fully explain what that,means but I'm not really sure for more,info you could google or you can check,out some old Alton Brown reruns but,anyway we're gonna take our whisk and,we're gonna start beating and this is,gonna be a very simple easy process,we're simply gonna whisk these up adding,sugar as we go until we have some,beautiful shiny pipeable peaks and we,don't want to start mixing in the sugar,too early here okay so we want to keep,whisking and whisking until we have,something that looks like this and I'm,not sure what the actual pastry chef,term for this is but I refer to it as,the beer head stage that's the point at,which we can start adding our sugar,little by little so basically this is,just add some sugar whisk for half a,minute add a little more whisk it in add,a little more until all your sugar has,been introduced and by the way I,mentioned this is a very easy simple,technique which is true if you use an,electric mixer if you do this by hand,like I did it actually takes a long time,but you know what I had someone watching,me and I wanted to impress them by how,fast I could do this by hand but of,course instead of commenting on how,strong I was all they could talk about,was how much I was sweating but anyway,the point is if you have a mixer use it,and that's mostly because when you add,sugar to egg whites it just takes a lot,more time and effort to get the peaks,you're looking for but anyway we're,gonna keep whisking and whisking until,we have something that looks like this a,beautiful shiny meringue that will hold,a shape all right so you can see how,this stuff is kind of piling up when it,falls off the whisk and holds those nice,sharp lines that's exactly what we're,looking for and at that point we're,gonna transfer this into a piping bag,and make whatever shape you want today,we're doing bones and mini ghosts,so I'm gonna go ahead and start with the,bones and it'd been quite a few years,since I did this so I was experimenting,with different techniques for this first,one I did the bone first and then I,added the joints on either end so that,worked okay but for the second one I,decided to go with the joints first and,then make the bone and then finish the,joints on the other end and the beauty,of a project like this is don't worry,too much about what it looks like now,when these are done and all piled up on,a plate they're gonna look awesome no,one's gonna say hey which exact bone is,that if you got a few bumps here and,there a few points here and there it's,fine you could just tell people those,are demonic bone spurs or the first,signs of osteoporosis or in this case,ghost EO per OSIS oh yeah even the puns,are terrifying but anyway I'm gonna pipe,out a pan of bones and we'll set those,aside well we use the rest of the,meringue to make little ghosts which are,even easier than the bones because all,you're gonna do is pipe up a little,swirl of meringue like this and when,those are cooked they're gonna look,exactly exactly like small ghosts or at,least what cartoonists in the early part,of last century thought ghost look like,as you can see I'm using some extremely,frightening backlighting and speaking of,shadows if you're my age do you remember,that show dark shadows man that was a,creepy show that show caused a lot of,nightmares growing up almost as many as,Captain Kangaroo today we're gonna do a,pan of ghosts and at that point we're,gonna transfer our meringue treats into,a preheated 225 degree oven for about an,hour until the meringue is cooked firm,and pretty much dry to the touch but,you're not done,don't take my the oven yet turn off the,oven close the door and let them sit for,another hour in the oven cooling okay,this way the meringue is gonna get nice,and dried out it's gonna stay nice and,crispy so I let mine cool down and the,turned off oven for an hour at which,point we're ready to enjoy so first,things first let me show you how to not,take these off the pan because you might,be thinking hey I can just pull these,where I have the pan there's not gonna,be a problem let me just grab it pull it,up I'm sure we'll come up in one piece,and no broke did not see that coming so,don't do it that way what you wanna do,is put your hand under the liner under,this little pad or the parchment paper,and these things will pop right off now,of course having said that if you do,break a couple don't worry it'll just,make your finished presentation look,that much more frightening and at that,point they're ready to transfer out to,some kind of plate or platter to be,placed in front of your friends at your,Halloween party so they can simulate,eating the bones of a small mammal I,mean come on who's not gonna enjoy that,so let me going for a little taste and,unlike some of the things we make,there's no complexity here this is just,sweet and crunchy I mean really these,are mostly air so they're very light but,very delicious and you know who would,love these ghost dogs but anyway that's,how you do the bones and then for the,ghosts we could just serve these as is,but what I really like to do is take,some melted chocolate and just use the,end of a bamboo skewer to make a couple,eyes on these things that's gonna make,them look much more ghost-like I mean,without the eysies do kind of look like,something the ghost dog would leave,behind so I do recommend a couple dots,of chocolate but anyway that's it as you,saw a very simple very easy recipe and I,think a lot of fun to make in fact this,would be perfect to get the kids,involved especially if you don't have an,electric mixer and you don't want to get,stuck whisking those egg whites have the,kids do it it's good for Meal Bill,character anyway I really do hope you,give these a try head over to food,wishes comm for all the ingredient,amounts and more info as usual and as,always enjoy face pie that's right if,you're gonna make a meat pie out of,someone the least you could do would be,decorate the top with their faces a,tribute and that's exactly what I did,here with the free-range drifter I,harvested a few weeks ago and of course,I'm kidding there were no actual humans,used in the making of this face pie,allegedly but anyway I've probably,already said too much so let's just go,ahead and get started with this horrific,Halloween recipe and to get started what,you're gonna need is one batch of pastry,crust and that is straight from our,tortilla recipe which I will provide a,link for and what I did first was trace,a circle around my pie dish so I would,have a little bit of an outline to help,me design my face and once that was said,I started cutting off pieces of dough so,I could start building the underlying,structure of the facial features and I,started with that bony part above the,eyes which I believe is called the,eyebrow ryeol bridge oh by the way fair,warning in many parts during this I have,to speed up the video since I took way,way too long shaping this but anyway,after my eyebrow bones were done I,started on the nose bone which I believe,is technically cartilage and once I had,the general shape of the nose done,I went ahead and formed the lips which,is you probably know where neither bone,or cartilage just some good,old-fashioned muscle tissue and before I,knew it my face started to take shape,and from there I continued on with wood,I thought were gonna be cheek bones but,I kind of put them too high,since believe it or not this is my first,face pie so live and learn and after,what we're supposed to be the cheekbones,I went ahead and added some eye lumps,and the reason I really wasn't that,concerned at this point with these,pieces being too precise is because,after shaping these underlying features,my plan was to place a very thin skin of,pie dough over the top and then I'd used,that to mold the final phase so that was,my game plan and after getting it to,this point I slid it on a sheet pan so I,could pop that in the freezer so that,those pieces of dough would be nice and,hard when I laid over my skin so I,popped the pan in the freezer and the,dough back in the fridge to firm it up a,little bit,and once that dough it reach Hilde a,little bit I pulled it out and took half,of it and formed it into a disc and with,the help of some flour and a rolling pin,I went ahead and rolled that out to a,round shape fairly thin maybe about an,eighth of an inch and once that was sad,I went ahead and pulled out my frozen,face parts and I centered my edible,epidermis over the top and then very,carefully I used my fingertips to kind,of push it and pull it into place and,because the dough underneath had been in,the freezer and was nice and firm and,this dough I just rolled was nice and,soft and flexible it was actually pretty,easy to shape into what you're seeing,here and I think it was right about here,that I realized my nose and lips were,probably a little too big but I was too,far in at this point to change that plus,I didn't really care that much because,this is a Halloween thing and no matter,how it came out I was just gonna say,that's how it was supposed to look and,as far as smoothing and smearing the,dough in certain spots,I found that dipping my fingers in some,water really helped and as with any time,we're working with pastry dough whenever,seems like it's getting too warm and too,soft to work with well just go ahead and,pop it in the fridge for a few minutes,so that butter firms back up so that's,what I did here and then I went ahead,and pulled it back out and then using a,chopstick I made some nostrils because,my pinky was too big and I didn't think,a pencil would be sanitary,and then after creating some beautiful,nasal passages I moved down to work on,the eyes and my plan was to have one of,them open and one of them closed so for,the open one I cut some dough out of the,center and then for the closed one I,just cut a slit in the center and then,made a second cut right underneath,because I think that's what an eyelid,looks like I also took the knife and cut,a little bit between the lips because I,was hoping as this baked some of the,juices would bubble up through which,they never did but anyway once I was,happy with how my face was looking I,decided I need to pop that into the,freezer so it would be nice and stiff,and firm so I'd be able to pull off that,paper and then lay that over my filling,so I went ahead and transfer that into,the freezer for about 15 minutes which,gave me plenty of time to roll out the,rest of the dough to form the bottom,crust and once that was accomplished I,went ahead and started spooning in fill,sorry not spooning in fill spooning in,the filling which by the way just like,the crust is from our famous tourtière,video one of the most delicious things,you'll ever eat so even if you're not,gonna make a face you should definitely,try that recipe and once I have that all,transferred in I went ahead and pulled,out my now firm face from the freezer,and pulled off the paper and place that,on top and then I had to wait about 10,or 15 minutes for this to thaw a little,bit before I could do the final shaping,and while I was waiting I went ahead,made an egg wash which we're gonna use,to paint over the top and also as you,see to add some coloring so I went ahead,and beat one large egg with a tablespoon,of water and we'll set that aside until,needed and in about ten or fifteen,minutes later that dough is flexible,enough to do the final shaping and as,you can see I'm kind of tucking it in a,little bit around the edges because I,was afraid if I stretched it too much as,a baked I might lose some of the detail,plus I want to maintain kind of a,rounded shape and not have this too flat,and then once I was happy with that I,went ahead and took a knife and cut off,the excess trimming all the way around,underneath the edge of the dish and then,after parting those lips a little more I,moved on to adding an eyeball for which,I used a half a grape and then I cut and,placed a couple pieces of dough over,that to form what I hoped would look,like eyelids and by using a grape I,thought is it baked some of those sugary,juices would leak out and kind of,caramelize in a gross disgusting way but,unfortunately they,ever did so I probably should used a,cherry tomato or an actual regular,cherry but anyway if you make this,that'll be up to you I mean you are,after all the bill 9 of what to use for,your face pie eye and then once that was,sad I moved back to the lips and went,around cutting some very shallow lines,to make my probably way too large lips,look a little more realistic and then,once I finish that I moved on to some,fine-tuning for like way too many,minutes and by the way in hindsight all,these final tweaks were totally,unnecessary since most of the details,kind of baked out as this cooked,including trying to add some wrinkles to,the bridge of the nose,and around the eyes and then many,minutes later when I was finally,satisfied I went ahead and grabbed the,egg wash and I applied this three,different times okay the first time was,just a brush plain egg wash over the,whole thing and then I added one very,small dropper red food coloring to make,sort of a pink mixture then I used to,kind of color the flesh around the eyes,and the nose and then finally for the,third application I added one big,dropper red food coloring and use that,to color the lips and the tip of the,nose and I kind of thought is this baked,that would turn into more of a blood red,look but it didn't it pretty much kept,that color and once baked looked like,really cheap lipstick and looked like,nothing filled with a warrant in real,life but anyway I went ahead and,colorize that face the best I could at,which point I grabbed a fork so I could,crimp the edge which by the way is very,hard to do if the dough is warmed up and,is very soft like this so I probably,should have popped this back in the,fridge for a few minutes or done it,earlier but anyway I pressed on and it,worked and that's it my face pie was,finally ready for the oven oh and by the,way if you're doing this for a party,make sure everybody gets their pictures,right here since it was at this point,the most creepy and horrible and,disturbing looking so get your pictures,before you pop in the oven and when you,are finally ready to bake we're gonna go,ahead and put that on a baking sheet in,case it drips and I also decided to very,loosely tent some foil over the top okay,didn't want my facial features brownie,too much although I did pull that off,halfway through the baking,but anyway I popped that into the center,of a 375-degree oven for just over an,hour or until it looked like this oh,yeah check it out it's a meat pie with a,face and even though we did lose a lot,of detail during the baking process it's,still I thought came out looking very,disturbing which if everything goes,according to plan we'll give our guests,nightmares for many months to come so I,was very happy and frightened with how,good this came out and I went ahead and,transfer that onto a rack so a cool,little faster because that was rapidly,losing daylight,and I wanted to be able to take some,decent shots me cutting a slice so I let,that cool down a little and I went ahead,and took a wedge out of the cheek since,that's my favorite part of their face,and even though this was still a little,too hot it came out pretty nicely and no,in case you're wondering that weird,orange looking thing is not part of the,thyroid gland see that's what I thought,but it was actually just a little piece,of golden brown crust that got soaked,with the meat juices and I ended up,plucking it out because it did look kind,of weird in the pictures and then just,to make it an official food wishes video,when infer taste and again if you have,not tried our Montreal meat-pie also,known as tourtière do yourself a favor,and check it out it is so delicious,those French Canadians know how to eat,but anyway that's it how to make a meat,pie with a face whether you make this,with an actual free-range drifter or,simply by using some pork and beef like,I did allegedly either way I think this,would make a stunning centerpiece to,your Halloween themed party I mean that,my friends is going to be memorable in,fact maybe too memorable but having said,that I still really do hope you give,this a try soon so head over to food,wishes comm for all the ingredient,amounts of more info as usual and as,always,enjoy hello this is chef john from food,wishes comm with maybe my scariest most,terrifying video recipe ever severed,fingers that's right we're gonna make,severed cheese fingers take your basic,string cheese mozzarella cheese stick,and we're gonna do is take a paring,knife and just kind of round off the two,ends basically you want it to look like,finger tips so just go around because,these are basically severed corpse,fingers you don't need them perfect then,we are going to tear it in half to,simulate a ripped off finger,we need tendons we need ligaments we,need groceries so pull it apart very,regular then I'm going to take a paring,knife and just make a little nail bed on,the end stick on a piece of slivered,almonds and then use a knife to make,some knuckle marks and you have a finger,look how white it is that's cuz all the,blood is drained alright when all your,fingertips are ready you can put some,ketchup or hot sauce on a plate dip the,severed torn off a regular end in and,there you go oh my god that's so scary I,actually scared myself making this this,would make a disgustingly beautiful,appetizer for your Halloween party and,look see how that hot sauce kind of,sticks into the string cheese and it,looks just like a torn off finger really,really cool effect anyway I hope you,enjoyed that give it a try go to the,site there's no recipe there but you,know what there's other stuff there so,check out the site and as always enjoy,hello this is chef john from food wishes,comm with zombie meatloaf that's right,do not let the gruesome appearance fool,you,beneath that horrifying complexion we,have what turned out to be a really,really nice meatloaf so even if you're,not trying to scare and/or gross out,your guests at your Halloween party,you'll still hopefully find this,a worthwhile although I should mention,quickly that if you make this without,the zombie face I will haunt your dreams,so with that let's go hang get started,with our meatloaf mix and to begin that,we will melt a scary amount of butter,over medium high heat in a skillet to,which we will add a whole bunch of diced,celery and onions as well as some very,finely chopped mushrooms along with the,traditional giant pinch of salt and then,what we'll do is stir all that together,and we're gonna want to cook this until,our onions soften and the mixture starts,to turn a little bit golden which is not,gonna happen right away because that,salts gonna dry out a lot of water from,the mushrooms and if first your mixture,is going to be very wet but just give it,a few minutes and you'll see that water,will evaporate and eventually the,mixture will dry out and saute up nicely,and we'll cook that until it looks a,little something like this,and once it reaches this stage what,we'll do is turn off the heat and add,the following ingredients we will toss,in some finely minced garlic as well as,a healthy dose of freshly ground black,pepper I'm also going to toss in a nice,pinch of dry thyme and then we'll finish,up a little bit of ground seitan sorry I,mean ground cayenne and what we'll do,with our heat off is go ahead and stir,that in since there is going to be,enough residual heat to take the raw,edge off that garlic and that's it once,all that's incorporated will simply let,that cool down to room temperature,before adding it to our meat,speaking of which cue the meat in this,bowl I have three pounds of ground beef,and in case you're keeping score at home,that is the 85% lean variety and what,we'll need to do is season that up with,some kosher salt which always looks like,too much but it's not it's the perfect,amount we will also add a splash of milk,or buttermilk I'm using buttermilk,because of the pie,let's also toss in one beaten egg as,well as a nice splash of wishes your,sauce which by the way I'm getting,pretty good at pronouncing but anyway,let's go ahead and finish this up with,some ketchup as well as a generous,sprinkling of dry bread crumb and that,is going to be it for our monstrous,meatloaf mix all we need to do now is,add our now cooled vegetable mixture and,once we have everything together we're,going to want to combine this thoroughly,using probably our hands,truly does the best job for something,like this and yes for a zombie meatloaf,it does help if your hands and arms look,like a werewolf but even smooth hairless,ones will work and we'll go ahead and,mix that until it's thoroughly combined,but no further okay once we think it's,mixed we'll stop,at which point we will cover that in,plastic and pop it in the fridge until a,ready to use it all right not only is,this stuff gonna be easier to shape if,it's cold but we also need a little bit,of time to form our eyes and teeth which,we're gonna do using an onion and what,we'll do once that's peeled is simply,make two slices on the side like this,which should give us a couple somewhat,eyes shaped pieces and then since it's,not really an eye unless it has a pupil,I'm gonna go ahead and push in a couple,cloves into the center and that's it so,nothing too tricky and then what we'll,do for the teeth that slice off another,section about an inch wide and cut those,into a few tooth like sections as shown,and then once those are done we can move,on to shape our zombie head which I'm,going to do in a sheet pan on which I,place down a piece of parchment paper,and if you'll notice I sprinkled a,little bit of water under that sheet so,it doesn't slide around,and what we'll do using some damp hands,is transfer our meat onto that sheet pan,and then to the best of our abilities,form some kind of skull like shape and,while I'm no Anatomy expert I do know we,need some kind of nasal cavity as well,as some freakishly large eye sockets and,of course some kind of mouth and again,you'll want to keep your hands damp so,the meat doesn't stick to your fingers,so we'll go ahead and orifice the meat,and let me spin mine around so you can,see how I did so that's looking pretty,good,and by good I mean bad and we are now,ready to proceed to the most fun step,the bacon een and what we're attempting,to do here is cover the surface with,bacon so they sort of look like the,muscles on a face if the skins been,peeled off and the only real tip I can,give you here is try to get the ends of,the bacon to end up either in an orifice,or underneath the skull and if you're,wondering did I Google a picture of the,muscular structure of a face to help me,with this yes yes I did,and did that help no not really but it,didn't hurt but anyway we'll go ahead,and cover our skull in bacon as shown in,some sort of semi symmetrical way and,then what we'll do once our surface has,been covered and looking something like,this is go ahead and press in our,eyeballs and we'll want to make sure,we're pressing those in nice and deep ok,the last thing you're gonna want with a,zombie meatloaf is bulging eyeballs so,we will make sure those are well pushed,in and then of course we'll also go,ahead and place in our teeth and then,once we decide we're happy with our,dental work we will move to the final,phase of this phase and that will be to,place down a few more strategically,placed strips of bacon that sort of,overlapped the edges of the eyes and I,really think it's these last few pieces,that gives our zombie meatloaf that,truly realistic look or I'm overthinking,this but anyway I draped over a few more,strips here and there and obviously when,you make yours the exact placement will,be up to you I mean you are after all,the undead of all that stuff I just said,so you go ahead and place those wherever,you think they look good,and don't be afraid to use some torn or,strangely shaped pieces since I think,that's gonna add to the whole effect and,then at some point no matter how fun,this is we're gonna have to stop and do,one last step before we can put this in,the oven and that's to take some kind of,spatula and go around making sure all,the bacon is well tucked underneath and,then once that's been accomplished we,are finally ready to bake this which,we'll do in the center of a 325 degree,oven for about an hour or until we reach,an internal temp of 155 and about 10 or,15 minutes in I got scared my onion eyes,were gonna Brown so I went ahead and,cover those in foil it continued baking,at 325 for like I said about an hour or,so until it looked like this and yes of,course we could have done this in a very,hot oven and tried to get crispy bacon,but I was afraid it was all gonna,contract and not look as good plus I,think a meat loaf is much better and,much moister cooked at a lower heat and,I'm gonna talk more about that on the,blog but I did want to acknowledge I,sacrifice crispy bacon for a more,realistic look so I went ahead and,uncovered the eyes and then spooned out,some of the juices from our nasal cavity,and mouth although it may have been,scarier to leave that in and then as far,as serving goes what I did is transfer,this to a cutting board and decided to,go around the edge squirty and some,blood sauce which I will give you the,recipe to on the blog it was just BBQ,ketchup in hot sauce so I went ahead and,applied some of that to the outside edge,as well as into the mouth and that's it,what I'm calling a zombie meatloaf is,done and ready to terrify my guests,although I have to admit this is really,not that scary in the middle of the day,but imagine this at night with,candlelight I imagine that it's gonna be,pretty scary but anyway that concludes,the gimmick stage of the video and we,can move on to was it a good meatloaf,which it really was so I sliced off a,few pieces chin and serve that with a,little bit of blood sauce over the top,next to some monster mashed potatoes,which are just like regular mashed,potatoes only with a different name and,even my buttered asparagus was scary,because it was grown by pagans,I'm sorry not pagans vegans but still,pretty scary so I grabbed a fork and,went in for a taste and this really did,turn out to be a moist and flavorful,meatloaf okay all those veggies,especially the mushrooms really help to,add a lot of moisture and it's always,been my experience that things roasted,with like a pound of bacon wrapped,around him usually come out taste him,pretty good and this certainly did so,even though you might not want to make,this into a horrifying zombie face I,still think you're really gonna enjoy,this recipe but having said that I,really do hope you take the extra few,minutes to make this look frightening,and grotesque but either way I really do,hope you give it a try soon so head over,to food which is calm for all the,ingredient amounts and more info as,usual and as always enjoy again cinnamon,rolls that's right I learned this from a,witch who was turned into a zombie by a,vampire werewolf which is why I'm,featuring it for Halloween it's also,scary delicious and you know who loves,this mummies,and speaking of Halloween this video is,just part of a larger playlist called,ultimate Halloween treats on YouTube so,make sure you look out for that but in,the meantime let me show you how to make,this so in the bowl of our electric,stand mixer I'm gonna add one package of,dry active yeast big pinch of sugar and,some very warm but not too hot water,about a hundred degrees is good I'm,gonna whisk that up and we're gonna let,that yeast activate for about 10-15,minutes and if your water wasn't too hot,and the yeast was good it's gonna look,like this so after our yeast is all,beautifully foamy like that we're gonna,go ahead and start adding the rest of,the ingredients in which include pumpkin,puree that is not pumpkin pie filling by,the way that is just pure pureed pumpkin,I'm also gonna add some heavy cream some,salt some melted butter a splash of,vanilla and a little bit of pumpkin pie,spice and I'll explain what that is on,the blog and other than flour that's,pretty much it for the dough now at this,point I couldn't decide whether I wanted,to put sugar in or not I know there's,some natural sweetness in the pumpkin so,I was just gonna go ahead and add flour,but you'll see I changed my mind here in,a minute but anyway at this point we're,gonna add half our flour in and one,whole egg we're gonna grab our dough,hook attachment and start mixing this on,a low speed so we're just gonna mix that,for about two minutes until it looks,like that and at that point I'm gonna,add in some sugar and the rest of the,flour so I basically changed my mind,about the sugar and when you do this you,can add that sugar right in with the,pumpkin and the rest of the ingredients,really doesn't matter as long as it's in,there and then we're gonna turn that,mixer back on low and that's gonna knead,for about six seven minutes and the,amount of flour called four should just,be barely enough to have that dough pull,away from the sides of the bowl like,that so after a few minutes if it's too,wet and sticky you can add a little more,flour until it pulls away from the sides,and once it looks like that like I said,you want to knead this for about 6,minutes until you have a very very,smooth slightly sticky and elastic dough,all right it should be very very soft,and supple see that so mine is looking,good and feeling amazing at that point,we're gonna want to drizzle in a couple,drops of vegetable oil into the bowl and,we're going to use that to coat the,dough so I'm going to give it a little,rub a little oil massage place it back,in I'm gonna put some foil over the top,and we're gonna let that doe double in,size gonna take about an hour and a half,I guess and while we're waiting we might,as well go ahead and make our sugar,cinnamon filling which is so easy we're,going to take some brown sugar some,white sugar and a whole lot of cinnamon,and we're simply gonna take a spoon and,mix that together,so once that's mixed together just set,that aside and we're ready for the dough,which hopefully by now has doubled in,size we're gonna transfer that onto our,cutting board that's been well floured,of course that's gonna deflate the dough,which is fine because what you're gonna,do is use your hands to Pat it out into,a kind of rectangular shape alright,about an inch thick something like that,of course your flour in your hands when,needed and when it looks something like,that you're gonna sprinkle it with a,little bit of flour switch to a rolling,pin and roll that out into a rectangle,approximately 20 inches by 12 inches so,I'm gonna check with my tape measure,here that's 20 by about 12 close enough,for YouTube and we are ready for maybe,my favorite part the buttering of the,dough and we're not talking about a,little bit of butter we're talking about,a ton of butter can use margarine for,this absolutely not if you do I will,have to haunt your dreams for eternity,so suit yourself so I'm just using my,pastry brush to cover the surface except,the edge closest to you I'm gonna leave,about two inches at the top there on,buttered because that's what we're gonna,finish our roll so don't butter that,front edge at that point I want you to,evenly distribute your sugar mixture,over the dough alright get it as even as,possible and once that sprinkled on,you're gonna take a little bit of water,on your finger tip and just go right,along that edge we left unbuttered and,you'll see why in a second and at that,point you're ready to start rolling so,start at the bottom and roll up nice and,tight you don't want to smash everything,but you don't want any pockets of air in,there so roll it up nice and firmly so,you're gonna roll it up roll it up roll,it up and when you get towards the end,here you're gonna try to do two things,you're gonna try to end up with the seam,on the bottom and you're also going to,use your hands to kind of make it as,even as possible so that's looking good,and because we painted a little bit of,water on that edge that seam at the,bottom is gonna seal nicely and that is,ready to cut so we're gonna take off,about a half inch to an inch on either,end just because of the rolling those,ends are gonna be mostly all dough so,trim a little bit,then I'm going to cut it in half and,then each half and half which gives you,four pieces and if you cut each of those,four pieces into four like I'm doing,here you're gonna have sixteen of these,beautiful pinwheel pieces of dough or,you can see that beautiful cinnamon,sugar filling in there just gorgeous all,right those you're gonna carefully place,into a very well buttered baking dish,we're gonna place those in all right,make sure they're all evenly spaced and,now we need to let these double in size,so I'm gonna wrap it in plastic I'm,gonna put mine in the oven the ovens off,I'm just using that as a place to let,them rise and mine took about 45 minutes,and they doubled and they looked like,that so I'm gonna take the plastic off,we're gonna preheat our oven to 350,degrees we're gonna place those in the,center of the oven and we're gonna bake,those for exactly thirty minutes and,thirty minutes later they're gonna kind,of look the same but they're gonna be,baked and the outside will have a little,bit of a golden-brown crust so we're,just gonna leave those alone we're gonna,let them sit right there for about 15,minutes to cool down a little bit while,we make our cream cheese glaze which is,extremely easy so check it out so in a,small bowl I have some room temperature,cream cheese some powdered sugar and a,splash of milk and I'm simply gonna take,a spoon and mix that until smooth and,yes that spoon did turn into a whisk so,I don't know why it was using a spoon,there but a whisk is gonna work much,better now some people like to put a few,drops of vanilla here,I don't cuz I have vanilla in the dough,but you could double up if you're into,the you know vanilla thing and when that,is mixed and completely smooth go ahead,and spread it over your warm pumpkin,cinnamon rolls and of course you could,just dump it on and spread it over but,if people are watching slowly drizzle it,and while you do look at the expression,on their faces,now that is casting a spell and that is,pretty much it if you want to you can,garnish with a little bit of pumpkin,seed I think it looks nice those spots,are green against that golden roll I,think that looks really good and that,was unbelievably delicious,oh and one pro tip if you do serve these,at a Halloween party be careful of the,zombies after they finish the cinnamon,rolls sometimes they try to eat your,brains so just a heads up and of course,the true test to any cinnamon roll,pumpkin or otherwise is,can you unravel it so that you can eat,each sticky layer individually yes you,can so anyway like I said this would,make a great Halloween treat let the,kids have the candy we will enjoy some,of these so I really hope you give these,a try head over to food wishes calm for,all the ingredient amounts and more info,as usual and as always enjoy pumpkin,seed spread that's right each year the,Great Pumpkin Rises out of the pumpkin,patch he thinks his most sincere with,presents for all the children of the,world or at least that's what they told,us turns out that wasn't true,so to help make up for that I'm gonna,show you an incredibly delicious spread,made from pumpkin seeds and quite often,at this point I tell you how easy it is,but with this there's actually a little,bit of prep involved although when you,taste the final results,totally totally worth it so let's go,ahead and get started with the first,thing we need to get ready and that,would be our garlic oil so what we're,gonna do first is toss some garlic,cloves in a cold dry pan and I did about,seven or eight cloves the small ones I,halved and the big ones I quartered and,then to that we're gonna add some,vegetable oil and set our heat to low,at which point we're going to try to,accomplish two things we're gonna infuse,this oil with the garlic flavor while,softening those pieces of garlic without,browning them okay so we want to adjust,our heat somewhere near low so we get,just little tiny bubbles coming out of,those clothes and then other than give,it a stir once in a while all we'll do,is cook this for about eight to ten,minutes or until those pieces of garlic,just start to soften and I'll be testing,mine with my freakishly small wooden,spoon and what we'll do as soon as we,feel those starting to get tender is,simply turn off the heat and let them,cool in the oil so a pretty simple step,just try not to Brown the garlic and,then once that set we'll move on to the,second thing we need to prep and that,would be toasting our beautiful green,pumpkin seeds which by the way our raw,shelled pumpkin seeds okay if you try to,make this dip with the ones with the,shells on it's not gonna come out good,but anyway what we'll do is add those to,a cold dry pan and we will toast these,stirring or tossing pretty much,constantly until our seeds are hot and,fragrant okay so we don't really want to,toast these all the way golden brown we,want them to stay nice and green but,they should get very hot to the touch,you should definitely get the fragrance,of well toasted pumpkin seeds so,hopefully your nose knows when you've,gone far enough but if you have a cold,inner stuffed up you can always feel,them and taste them and once they do get,to the point where they're smelling,looking and feeling good,we'll simply turn off the heat and set,those aside while we move on to the,third thing we need to prep and that,would be our lightly charred onions and,peppers and for that we'll get a little,bit of vegetable oil nice and hot over,high heat to which we will add some,diced onion as well as some fairly,finely diced serrano pepper or jalapeno,or any other hot pepper and what we'll,do is cook that over high heat until the,edges start to brown an almost char hey,maybe a couple of smaller pieces even do,char but that's fine because we do want,those onions and peppers to take on a,little bit of sweet smokiness,so we'll cook those stir it until they,look something like this,at which point we're gonna dump in some,apple juice it could be flat it could be,sparkly and it doesn't matter but what,we're gonna do is pour that in reduce,our heat to medium and cook it until,that liquid reduces just about all the,way okay pretty much down to a SERP so,keep an eye on this don't go anywhere,if you go and try to do something for a,minute the chances of this burning are,roughly a hundred percent so just stand,there observing until our juice is,pretty much reduced all the way at which,point we'll turn off the heat because,we're done and by the way if you think,you've gone too far,just sprinkle in a couple teaspoons of,water you'll be fine that's just you,cookin and once that's that we can move,to the food processor to bring all these,components together plus other,components so let's go ahead and dump in,our seeds followed by one bunch of,freshly picked cilantro leaves oh by the,way to waste time trying to pick out all,those little stems attached to the,leaves those taste exactly the same so,no need and then we'll go ahead and add,our onion mixture making sure we use a,spatula to scrape in every drop of that,goodness and then the same goes for our,softened garlic and oil we'll go ahead,and add that making sure we get every,precious drop and then after that to,balance all this richness we'll go ahead,and add some freshly squeezed lime juice,and yes I'm pretty sure lemon would also,work but I went with lime and keeping,with the green theme and then last but,not least we will finish this off with,some salt in a decent amount,a fair warning we'll probably have to,adjust with some more of that later and,at this point we can pop on the lid and,pulse this on and off and process it,until it becomes sort of a coarse paste,and as usual with this kind of thing we,will occasionally want to stop and,scrape everything down with a spatula so,we don't have any rogue cilantro leaves,or seeds that avoid being processed you,know sort of like that one seed stuck to,the side now that's mocking me but,anyway we'll continue on until this,comes together like I said into a coarse,paste at which point we're going to stop,and take a look which is probably,definitely gonna be too thick so what,we'll do is keep adding liquid and,processing until it's exactly the,texture we want and I'm gonna use more,apple juice but you can certainly just,use water if you're happy with the,flavor profile but anyway I tossed in,some more juice and gave it a scrape,down and continue processing at which,point I gave it another examination and,it was getting pretty close to what I,wanted which was sort of a hummus,texture which by the way would make for,a pretty cool name for this I ended up,going with spread because hummus sounds,a little more savoury and this is sort,of in that gray air between sweet and,savory but anyway the point is I checked,it out and decided to need a little more,juice and as I mentioned we'll just,continue this process until we're,totally happy with how it looks which,for me was something about like this and,of course we can do some final,adjustments before we serve so just get,it close and what we'll do at this point,is transfer a tool Bowl because what I,suggest doing is covering this with,plastic and refrigerating it until it's,chilled before we serve and this would,probably be okay like this but not only,do I want to cool this down I also want,to give all those flavors time to meld,together besides if you're doing this,for a party you have other things to do,so I went ahead and cover that up and,pop it in the fridge for a few hours at,which point we'll pull it out and give,it a taste and we'll do a final,adjustment for seasoning and texture,so I decided my need a little more salt,in a shake of cayenne plus I also,decided I wanted a little more acidity,but at the same time I didn't want any,more lime flavor so I decided to go with,apple cider vinegar which accomplished,exactly what I wanted without throwing,off the balance of the flavors it also,lightened up the texture just a touch so,I went ahead and stirred that in and,gave it one final taste at which point I,deemed it perfect and transferred it,into a serving dish and then just,because it's green and the service has,kind of a coarse texture I decided to,take a teaspoon and give us some swishes,people seem to like swishes and then I,finished off monochromatic Lee by,sprinkling some pumpkin seeds over the,top and by the way if you wanted,something a little more colorful some,pomegranate seeds would probably work,here but of course final garnishes are,up to you you are after all the Lynas of,your pumpkin seed spreads flyness,bye regardless of which you use once,done we'll put this next to some,crackers and that my friends at least I,think it's an amazing seasonal spread,it's just a little bit sweet and a whole,lot of savory and very very addictive,which is fine because I think relative,to most party spreads this one is very,nutritious and pretty good for you and,maybe it's just me but for sort of a,drab green I find this absolutely,gorgeous but anyway that's it well,unfortunately it's true there is no such,thing as a great pumpkin,there is definitely such a thing as a,great pumpkin seed spread so whether you,do this for a Halloween party or just,any time you want a delicious snack I,really do hope you give this a try soon,so head over to food reaches calm for,all the ingredient amounts of more info,as usual and as always enjoy,you

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Easy Halloween Treats Recipe Part 2! 🎃Cute & Quick SAVORY Snacks🎃

Jalapeno mummy poppers!,Cream cheese, jalapenos, candy eyes,Cut the jalapenos in half,** Tip: use gloves :),Remove the veins and seeds inside,Stuffing 1 Cup shredded cheese,1 pack (8OZ) Cream cheese,Mix well,Add seasoning (optional),** I used minced garlic and cayenne pepper,Stuff the jalapenos,Crescent dough,Roll it out and cut the 4 rectangles,Pinch the middle from the rectangles together Then cut them in thick strings,Remember to Like & subscribe! ^-^,Wrap the crescent dough around the jalapeno * Leaving a gap on top for the eyes,Brush egg wash on top,Preheat oven 375F,375F,Bake 12 -15 minutes,Ready when golden brown!,Place them on a cooling rack,Stick in the candy eyes in the gap,Jalapeno mummie poppers treats,Hot dog mummies,Repeat same process as the jalapeno poppers,Cut crescent dough in rectangles Pinch middle together,This time cut in thinner strings,Did you already press the like button?^-^,Wrap the crescent dough around the hot dog Leaving a gap for the eyes,To make a mummy with arms and legs,Cut the bottom half in half Then cut a little on both sides for the arms,Then wrap with the crescent dough,If you like cheese You can wrap some cheese in between,Brush them with egg wash,Preheat oven 375F,Bake for 12 -15 minutes,Ready when golden brown,Place on cooling rack,Make eyes with mustard ** Or stick some candy eyes on top!,Hot dog mummie treats,I would love to hear how yours turned out! ^-^ Share them on Instagram and tag me @pys.kitchen,Thank you for watching!

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Terrifying Halloween Recipes 🎃 Horrifying Spaghetti Head 👻 Halloween Pizza 💀 Zombie Hands 🧟‍♀️

发酵面团,染黑色,发面,沙拉酱,蔬菜,墓园菜盘,马苏里拉奶酪球,吸管,饼干,青橄榄,意式火腿,眼珠开胃菜,吉利丁粉,水,红色素,微波,气球,放定型,烤肉酱,真假肋骨,鲜奶酪,熟虾仁,烤甜椒,沙拉酱,虾仁大脑,软糖,果冻,开水,伏特加,定型,果冻子弹酒,披萨饼皮,披萨饼皮,黑橄榄,175度烤12分钟,蒜&黄油,意大利面,黑色食用色素,烧,鸡蛋,番茄酱,帕玛森奶酪,盐&黑胡椒,煮好的意面,铝箔纸,烤箱180度烤20分钟,酱汁,奶酪片,披萨饼皮,马苏里拉奶酪,披萨番茄酱,马苏里拉奶酪,披萨饼皮,马苏里拉奶酪,猪肉丝,火腿肠,披萨番茄酱,175度烤25分钟,杏仁,罗勒,马苏里拉奶酪球,意大利青酱,番茄酱,黑橄榄,绞肉,鸡蛋,紫洋葱,面包屑,甜椒粉,大蒜粉,番茄酱&黄芥末酱,牛奶,冷冻1小时,熟蔬菜,土豆泥,番茄酱,烤箱170度烤5分钟,烤箱180度烤45分钟,生火腿

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3 EASY Halloween Appetizers – Veggie Tray, Baked Brie, & Pizza!

foreign,ERS welcome to the channel if you're new,or if you're not I am so glad you're,here either way it's Halloween and if,you can't tell already and you know we,got a little corny on the channel this,time of year sorry I couldn't resist and,today we are making Halloween party,dishes hosting over the holidays is one,of my favorite things to do and,Halloween is no exception today we are,making a candy corn vegetable tray a,Brie and puff pastry mummy ooh and a,Halloween spooky pizza so much fun let's,get into it first up we're making a,candy corn veggie tray,foreign,I started with a big board and I added,some white cauliflower pieces and white,baby carrots to get the outline and then,get it filled in I found it helpful to,build the outline of the entire candy,corn first for the orange layer I used,orange baby carrots and orange slices of,bell peppers and for the yellow bottom,layer I used yellow baby carrots and,yellow bell peppers then I filled it in,mostly with bell peppers and carrots and,I wanted it to be really saturated so I,filled in some of the gaps with orange,and yellow baby Tomatoes it was a pretty,organic process but the overall idea is,get the outline down and then fill it in,I added some guacamole and hummus to the,board so that there could be some dips,with these Dippers and I wanted this to,be a full covered picture effect so I,covered the rest of the board with,purple cauliflower florets and then,filled it in with some purple baby,carrots and black olives yum delicious,nutritious and festive I mean look at,how fun that is I know it's not candy,but sometimes at a Halloween party I,need a break from the sweets and I tend,to appreciate when someone also brings a,healthier snack to Nosh on there is no,better way to enjoy veggies in my,opinion,let's move on to my Brie and puff pastry,mummy ha ha ha,place a wheel of Brie on a baking tray I,added some Eyes by using ketchup glue,you could also use hot sauce but then I,put on Mini pepperonis and some black,olives on top to create this eye effect,separately add thawed puff pastry to a,floured surface and cut it into strips,use those to cover your Brie wheel up,like a mummy I pressed the strips down,on the sides of the Brie,and then cut about an inch around and,tucked in those puff pastry Edge pieces,underneath the wheel of Brie,separately whisk together an egg and,some milk and then brush that mixture on,top of the puff pastry strips into the,oven it goes your Brie should be warmed,through in the puff pastry should be a,nice golden brown wow I don't know if a,Brie could get more Halloween festive,than that I am serving it up with some,assorted crackers and veggie Dippers,this dish is satisfying and delicious,but it is also totally gonna wow your,guests I hope you're enjoying these,Halloween party food recipes so far I,wanted to quickly nudge you to subscribe,to the channel if you haven't already,for more recipes and content and let you,know that all of my recipes are always,Linked In the description box for easy,access to my website which offers,hundreds of healthy recipes and print,friendly options for free did I already,say free did I already say that is free,okay I've got one more party dish for,you and this one might be my favorite of,the day it is a Halloween spooky Pizza,say what first we're gonna roll out your,pizza dough I got fresh dough from the,grocery store but any will work or you,could make your own I prefer to not,pre-bake my store-bought dough but you,can do it either way I roll out the,dough to get a nice sized pizza and,cover the pizza with pizza sauce and,then it's time to make our little cheese,ghosts I am using provolone cheese,instead of mozzarella because of the,circular shape of the cheese I'm simply,cutting the pieces of cheese like you,would almost like the half of a yin yang,and voila a little ghost shape of course,you could use any flavor or type of,cheese and cut a ghost shape but this,was a pretty easy way that leaves no,cheese residuals behind I use black,olive bits to create the faces of the,ghosts and then add some olive spiders,to the pizza I simply cut olives in half,for the body and then I use another,olive cut in half with each half cut,into four pieces as legs cute on they go,okay now all that's left to do is bake,this turned out so well I don't know,what it is but when food looks this fun,it really tastes that much better I,added some fresh basil as well but you,could really get creative here with your,favorite toppings in general there is no,right or wrong way to make a festive,Pizza I hope you'll give these Halloween,recipes a try all of these recipes are,linked Below in the description for easy,access and we have also done a ton of,really crazy fun Halloween recipes and,videos over the years that I will also,link below if you want to check some of,those out thank you so much for being,here have a safe and happy Halloween and,remember it's all a matter of Mind Over,munch,foreign

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