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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

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10 Halloween Treats To Scare Your Family and Friends!!! So Yummy

thằng chơi chắc như partan nên phải hay,thẩm giáo bảo và trả lời sàn miền than,taxi

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21 Quick and Easy Spooky Halloween Recipes 👻🎃

boys and girls,I am the one hiding under your bed,please ground sharpened eyes gone red I,am the one hiding under your stairs,fingers like snakes and spiders in my,head this is Halloween this is Halloween,Halloween Halloween Halloween Halloween,Halloween Halloween,in this town we call home everyone Hail,to the pumpkin song in this town don't,we love it now everybody's waiting for,the next surprise when that corner man,hiding in the trash can something,sweating out of town,this is,this is Halloween this is,waiting for the next surprise,everyone,okay now this is Halloween this is,those aren't meant to bends,I hear your eyes and I see those cries I,hear those eyes and I see those cries I,can't be the only one who hears you,me,those aren't meant to bend,knows I'm meant to bend,saddest little baby in my eye,fears told me Fierce don't get me,started I might die,foreign,foreign,foreign,thank you,foreign,foreign,welcome back Mr Bones thank you for,having me again and speaking with bones,that's me Miss opponents what are we,making today we make chicken quesadillas,and some fiesta potatoes oh wow,get both hands in there yeah it's a,two-hand job yeah,please cut I'm having a long time oh not,potatoes no,oh yeah yeah,thank you so much,all right so we got a pansy and chicken,here this is gonna be going inside of,our quesadillas okay wow look at that we,got our potatoes they're freshly washed,I just cut all these now we're gonna,start on the next one,now transition your potatoes from The,Cutting Board to your bowl like so,got some nice potatoes yeah,get up you gotta season your potatoes,okay we're gonna season them don't know,how much,because my assistant didn't use your,heart's desire,all right that's enough okay,I'm sorry oh God,after you've added all your seasoning,you just want to mix it really well as,I've done here they look perfect wow,they do thank you,those are the seasonings that's the,season you got you got your smoked,paprika you're coming,you chili powder,and you garlic salt that's all you need,all right so I've transitioned the,potatoes into the airfryer,basket now we just need to put it inside,the airfryer can't tell anything I need,to put some meat on these bones I'm not,I'm not a spring chicken,oh yeah okay there we go,oh yeah okay okay,oh damn I don't I don't have skin I had,to uh help Mr Bones uh use the,touchscreen hey

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SPOOKY HALLOWEEN DIY IDEAS || Last Minute Halloween Food Hacks,Pranks And Challenges by 123 GO! FOOD

what's going on in there,come on let's go see,my serum is almost complete now to test,it,the test turned out like we hoped he's,leaving let's begin,i hope he doesn't catch us,oh he was making candy looks pretty,tasty what are you doing put that down,don't eat it,wait a second something happened,oh my gosh you're a zombie eat my candy,will you,try this,hey zombie let's open on three,zombie that's three open yours too,huh what's this,sunglasses,oh,look a vip ticket zombie,zombie,like,the ib,yeah let's give this a try,wow look at this club this is great,right zombie hello ladies what can i get,you,i can't wait for our drinks,one vip zombie shake wow,look how amazing this looks,it tastes great too,bye,friend,and here's your juice zombie like juice,what,this tastes bad,tomato juice,gross,zombie one zombie shape oh,zombie back,hey hey,come back,whoa what was that,must have been nothing,zombie wake up,hey what's going on oh,zombie you scared me,hi,friends watch zombie dance,okay zombie let's open these new ones,this is what you look like just kidding,what the heck is this,brains we have brains,it doesn't smell like anything wait a,second this isn't food zombie,love,brains,ew zombie,hey wait zombie look your hand is turned,back,rain dicks zombie,keep eating maybe you'll be normal again,i think it's working yes yes you're back,to sarah you're right i'm totally back,to being me again,yay yes besties,something feels strange,sarah are you okay,oh shoot,zombie back,hey maybe this brain is the key give it,a try,oh zombie i already established it's not,food,all right here i go,oh glasses again and what's this a bar,of chocolate,i guess i'll try on these glasses,nice,huh everything looks normal oh wow the,chocolate bar this is so cool,whoa zombie you're old bones,these glasses are so fun,time to give this chocolate a try,gosh i love chocolate,dummy,wants chocolate,zombie,got bones,zombie bone dance,no one pay attention to zombie,yum,bones good,zombie bones together,zombie build bones,zombie pool,epic prank,bones need dress,need hair too,hello,time for prank,huh what is it zombie oh right you're a,skeleton,zombie you're a skeleton,zombie funny,zombie your eye it fell onto the table,when you sneezed,oops eyeball is squishy,eyeball back in head,ah okay that was kind of creepy,oh my gosh not as creepy as that,wow,okay i'm ready to open it again,spiders are so scary,hey,i don't think these are real,zombie like spiders see,spiders stays good,oh,they're gummy spiders gummy spiders are,great to eat mmm that's tasty zombie,open mine now,zombie got nothing,zombie,zombie,there's something on your head,spider on zombie head,oh i guess she actually doesn't like,spiders,you go first,huh what's that,weird a remote control,yay a cupcake this looks absolutely,scrumptious i can't wait i'm taking a,bite,so chocolaty,maybe zombie have cupcake too,no just coughing what inside huh nothing,inside,maybe for zombie head,no use not zombie coffin,oops the remote oh no zombie,zombie small now,hey,you make zombies small,sorry sorry i didn't mean to,whoa i didn't mean to do that,this is huge,okay let me try this button now,yes it worked you're full size again,zombie coughing bigger now,zombie love big coven,zombie taking coffin now,oh,i guess she's gone,zombies say,look there,hey no cheating zombie all right you,open yours and all over mine,that smells so bad it's an old moldy,burger zombie have burger too,look like gummy burger,honestly i feel like we got the wrong,ones trying this is the bravest thing,i'll ever,do,i don't think i can do this,zombie hate gummies,zombie sniff gummy bear,zombie try a little bit,zombie does not like gummy,oh,zombies man something good,zombie found good burger,you want the moldy burger go ahead i,guess,smells so good,hey i'll take the gummy burger then,oh zombie that burger is gross,burger is delicious,i don't even like watching you eat it,this is so much better i'm glad we,traded zombie agree,yes these cookies look perfect,pretty mouth-watering huh,now on to the next baked good,this mix could use a good stir,getting ready for the party are we but,i'm hungry now i can't wait any longer,i bet there's stuff in the cabinet,told ya those look fresh too don't mind,me just looking around i'm so gonna,demolish these,i hope this is sweet enough needs sugar,whose cookies sure look good,hey my flower can't you see me here,just wanted one of your cookies,oh she's unbelievable now i have a mess,to clean up,hey this gives me an idea,put the dough ball down here then press,it on your finger,and mold it to the tip,use a plastic nail on top looks pretty,real right,carefully slide your finger out and for,the final touch some ketchup flavored,blood of course,make sure to cover the break,oh sarah,i'm,coming,i just need that bowl over there,one bolt coming up,whoa my finger i sliced it right off,that went better than expected that'll,teach her not to eat my cookies,hold it you think i'm blind at least try,to hide it,stop what are you supposed to be i don't,care as long as you're clean hold on,here no foods or drinks allowed,so come on hand it over,scan away,well well well what do we have here,put it in the box let's go move it,fine you happy,we're not quite done yet,uh-oh this can't be right this is your,head,um open that up please,well if you insist,nothing but brains up here pink slimy,brains,there,oh dear god,there it's all gone for ya well almost,i love knees and brains tastes kind of,like chicken you know,um,i can't believe she actually bought that,ever use confectionary mastic use a,chopstick to start things off the middle,indent goes first,then use more of it to create squiggly,patterns then put it right on top it,should all stick quite nicely with,edible glue all done tastes pretty,genius to me,this halloween bash is so epic,be right out dude,all that dancing makes me thirsty no,wonder i'm all out anything i can drink,in here,wait what's all that it looks disgusting,and kind of delicious,ah,um,are you okay,it smells so good in here i could just,eat it all up ooh chunky way better than,what's out there,do you want to die or something,want some it's good,i'm gonna be sick,get that nastiness away from me,nastiness,i'll let you in on a little secret,when i came in here with an empty cup i,still had one full one so i seized the,opportunity,i saw the toilet uh decor and put that,cup to the side and i drank the one i,already had,get it now,it's so delicious right,okay go on in,stop something's off with this any food,on you,seriously i never trust aliens scanning,time,so far so good that's one big belly you,got,open the snaps oh,i don't want to do that,can't go in until you do,oh,this is so ridiculous ever see a,pregnant belly before,wow it really is a baby,you can sit back up now rude,just a misunderstanding,enjoy the party,i sure will,hi there a little smudge,i'm pregnant too see,you are huh,i don't know if i believe you,that's it who wants to have a little fun,babies love these things right,here,thanks,don't have too much fun in there,oh yeah thanks see you later,i can't believe i got in here care for a,snack i've got sweet and savory,here,thanks this chocolate's out of this,world nicely done,i thought we'd never get out alive,that dj is so sick i'm still sweating,from it all,let's go sit,yeah let's go it was so much better this,year,what am i sitting on,you see anything,just a giant piece of pizza,that cheese sure hangs on huh,okay i got it,but it left behind a bad stain what,it's extra saucy see,i can't believe this i'm never leaving,this bench,oh well,wait a minute if my eyes surf me,correctly yep that's looking pretty good,be right back,come on just trust me with this one come,here,don't you just love it you're like a,cotton candy dream sweet right,wow,let's go show this thing off,woohoo,whoa,who are these bear maidens care for a,midday treat,um,the box works for me,your wish is my command,but to make things more interesting,how do you like an endless bucket of,popcorn,nah we want the box,but would you turn down this,yep that's real cash baby,are you sure,we've made our choice okay then all i,have to say is save travels,are you sure about this,my job's done here,whoa,what is this place,what,miss me,time for a little guessing game,we can't see inside,hello in there anybody home,that's one slithering surprise i can't,really hear much me neither maybe if i,get a little closer,nope i hear nothing on my end,hey anybody in here maybe we should just,start guessing,i'm not going in unprotected,oh i think i feel something,it's a donut my favorite flavor too,berrytastic i love this game oh can i,have a tiny,piece no,so greedy,maybe i have a sweet treat too,don't feel anything yet it's kind of,cold,are those sails,wait i think it's moving,what a giant snake's in there,stop,we're not supposed to look,oh,i'm going back in come here big guy,it's a heavy fella,my prediction was correct,you're a nice snake right,oh he has kind eyes huh i'm not scared,of you,i know,oh wendy,huh,hope you like donuts little guys cause,we have a whole box of them,i'm nervous about this round,can you hear anything,nothing,i wonder what it could be i'll find out,i'm definitely detecting something,so much for that,i guess there's only one thing left to,do,open,sesame oh,they're in for a surprise,you first,seriously fine,this better not be gross,don't feel much yet,oh this is interesting,what's this little guy,feels kind of wiggly,wait is that a teeny tiny worm,i think i'm gonna be sick,that sure didn't end well ready hand,we're going in,that's a little squishy too thick to be,hair did i get a box of worms too,disgusting there's tons of worms in mine,who's going first huh,rock paper scissors lift that sucker up,wait,i could use a hand with this one in you,go,feel anything yet,i definitely hit something,it seems pretty soft too,looks pretty harmless right,wait it's whipped cream,that was lucky let's get seconds,oh yeah,now we're talking there's lots of,chocolate too,may i,open yours,tada,think wendy will like this surprise,now's a better time than any please,don't be bugs,oh definitely not bugs in fact is this,what i think it is,yes,wow it's a new phone look,you got a phone that's so unfair,i don't know seems fair to me first pick,on my new phone,oh hey,can you take my pick,okay take a bunch,how about this,luna,i'm tired,keep going come on,fine,don't stop luna my side is getting worse,they're looking good right,i think i finally got it um,oopsies,wanna do this together well this ought,to be interesting,ready one two three go,alrighty whoa,i'm in,and it's feeling weird,mine's even weirder,i don't know about that,what on earth is this stuff mine looks,like alien barf this better be chocolate,let's see i think i'm in luck it's,definitely chocolate,seriously i wonder if mine is edible too,oh nope not food that was gross and i,still don't know what it is,wait maybe i can have fun with this,it's actually kind of satisfying just,look how this stuff stretches,do you mind,whatever,i can play with this stuff forever,ready i'm going first this time,uh oh,i have a bad feeling about this one,i don't know if i like this it's kind of,squishy but i don't know according to my,calculations a,snake this piece is interesting,nope not that i'm stumped,you're not even the one holding it and,it's not even a real spider in fact just,as i suspected,it's gummy candy want some,you're such a fraidy cat,yes it's my turn,oh okay i can do this don't be nervous,let's see,wait it's so soft i know exactly what,this is,hey little guy oh you were stuck in the,box huh you're safe now think he wants,to come home with me,okay,i don't know if i can do this,let me help you out then,sure are different,you first why,no,you,me,fine,let me see here,oh it's very prickly,but i'm still in the dark here,ouch that really hurt,don't see any blood,okay now get back in there,brave i'm brave,gotcha of course,i have an idea,just gotta twist off this thing,and pull out this piece over here,so small hope it's sweet,so juicy why don't you go wendy,okay,this better not be gross,i can't really get a good read on this,come here,get this thing away from me,yikes i don't want this thing well,neither do i wait this thing isn't even,real,i was scared of nothing now i feel,stupid,stop right there let me check your book,you know there's no food allowed in,magic class there are even signs posted,dispose of your snacks immediately,let's see what you're hiding,oh no my candy and snack,foolish you can't hide from magic,did you want me to turn you into a nude,is that it,oh the professor is on a rampage today,i don't want to throw away my candy,though,wait that's it my hat,okay i'll need a piece of double-sided,tape,i'll just attach it inside the hat,and now it's time for the snickers i can,fit all four of them on the tape but why,stop at four,hold it right there are you hiding any,food,what do you have under your heart,we'll just take it off and see,oh i don't seem to see anything oh,i hope he doesn't check inside my hat it,seems you're in the clear,students always think they're cleverer,than me,no one's looking so now it's my chance,it's snack time,oh it's so good just what i needed man,how does she sneak in her candy,it's just not there,all right looks like the ghost is clear,open it quickly before you get caught,um,you know i can see you right give that,here,hey i just had a great idea,right who needs magic when we've got,straws,time to start sliding these together,first you are done now for the rest of,them,yes it's getting so long it's got to,keep going though,just a little further,it's working i can't believe it,this is so cool right,oh,i'm getting kind of hungry though,my stomach's grumbling and everything,hey hey look at this,huh,you divined that i'm hungry,sorry about that,wait i think i have a solution,tada,chocolate hidden up my sleeve,no way my hero,whoa looks like i'm divining something,now,it's us eating the chocolate oh no we,get caught,and transformed,i don't want to be a squirrel,i'm terrible at climbing trees we need,to think of something,i'm practically starving,huh i wonder if we could,hey check out my idea,now for a little magic,perfect it fits on the back of the bone,that's a lot of delicious looking,chocolate,i'm gonna have a piece right now,oh my gosh it's so good,hey,what's going on over there you two are,you eating,no sir this is just my phone and phone,case,well get back to your divination work,i can't believe it worked let's eat some,more,huh what should i paint,oh i know,magic did a much better job than i could,very nice i'm just painting a daisy it's,very cute and i love it,let's see how your artwork is coming,very nice job impressive even,what do we have over here,well at least you tried,now that he's gone i have a secret,ew why are you drinking your paint water,it's not let me show you,see it's actually orange fanta,no way you're so smart,thanks and here have some,it's so thirst quenching,going on over there they're drinking,paint water,i don't get paid enough to deal with,this,wand movements and transformation are,very important you try,oh man ours didn't work at all,even the second time failed,you'll have to keep practicing,this time i know i'll do it,no way it worked i did it i made a real,burger,wow,i want a burger too,what i got the opposite,guess there's no burger for me,luckily i have a backup snack come here,necklace time for some noms,that's much better,hey where did you get that candy,necklace,i made it it was easy i just used chewy,skittles,look see i made a bracelet too here you,can have it yes this is gonna be great,it's so good,what was i saying,hey,are they eating in class,no food allowed,that'll teach them to not break the,rules,this class is so boring it's important,to know the structure of the human skull,this will all be on the test,i better write this all down,oh shoot good thing i have this eraser,all right good as you,i couldn't be any more bored i feel like,this class will never end,oops i dug a hole into my paper,oh i went through the whole notebook,oops guess i should have put my pen down,i think it's time for this eraser,come here i'll tell you my secret,it's not a real eraser i took an eraser,slipped off the paper and then grabbed,my knife,then i sliced off the end both ends,actually,next up it was time for some glue i put,a line on the top of the eraser end then,i slid the end back into the wrapper the,glue held it in place then it was time,to fill up the wrapper with nerds,they're tiny so they fit well and then i,just put the other end back into the,wrapper and just like that i made a,little snack pouch,see it looks like an eraser otherwise,here have some candy,hey can we have some candy too,well i guess so,don't forget about me,okay here you go,wait a second,hand it over,oh man my nerds,bomber she took my fake eraser away,but hey look i have another one,must get good,huh,is this even food,this is gross,stupid gluten-free garbage,anything bloody in here,now,are you okay i need to eat like now,no wonder you're moody,yeah you like these don't bite me okay,what do you think,okay something salty then,please stop yelling,everyone likes these,are you kidding me,i'm really trying here okay,of course why didn't i think of this,before first pour some milk into a bowl,then add in some gelatin,stir it up really well,once that's done add some pink and brown,food coloring,now pour it into a glass a funnel makes,it less messy,then stick in a handful of straws,and off to the fridge it goes,now for the best part smashy smashy,then pour the crumbs into a bowl,remember those straws now they're edible,worms,they look pretty real don't they,oh lizzy still hungry,worms they're still alive too,covered in fresh dirt too,they're pretty tasty huh,guess we're not using a fork today,wow that's a big bite there,that really hit the spot tina,kill my dude i have a ticket,enjoy the movie,hi there two please,no candy allowed,i don't make the rules can't bring that,stuff in,what,okay just hold these,all we need is an extra hand,where'd you get that,it's fake,that's genius,can it fiddle her candy,make sure it's packed in there,really holds on to it huh,now for the perfect placement,beautiful,i like naturals don't worry,hey,you want this to work or not,can we go in now please,all righty,you don't have any snacks right you'd,better not be hiding anything,oh boy i didn't see that coming,uh,thanks security guy,i think i figured this guy out yes,you having trouble lizzy,uh maybe no more chewing,you really are having trouble huh,a little energy boost ought to help,considerate brain food,brains count me in,and,delicious,come on answer come to me,i don't know,still feeling sluggish huh,maybe something healthier,i can almost see the answer now,come on,your stupid food is worthless,oh yeah,try this thing on for size,where is that thing,i have something you like,bingo,this thing's fresh,it's already working i know it,want to make your own brains roll your,confectionary mastic into a ball then,use a skewer to make an indent down its,middle,then put a squiggly piece like this on,top of one half,then do the same thing on the other side,looks a lot like brains to me,i'm like a zombie snap genius think you,know the answer,check it out,i'm a chef not a magician,everyone knows a hungry zombie is a sad,zombie,what kind of color is this if it isn't,blood red i don't want it is she looking,time for some fun,i see a perfect prank in our midst,she's coming back,don't eat too fast okay,never see this coming,bon appetit,is there pepper in this,i think i'm gonna,come on,lizzy,is that your eyeball how hard was that,sneeze i'm so scared,it's just an eye tina,come here little guy,so slippery,i hate when my eyes fall out you,oh god,smells good,did you just eat your eyeball,wanna try this trick yourself cut a,hard-boiled egg in half,use one of these to make a hole,that way you'll have room for a green,olive stick that sucker in,and use a straw to cut out a chunk of,black olive,then carefully place it here,use a brush and red food coloring to,mark up the white of the eye,once you've made a pair use gelatin to,cover the eyes,you want them gooey right looks like,they're ready,wanna know something funny,do these look like mine,what just a little food trickery for ya,try it,uh okay,that's not half bad,can't we make a couple more,ever seen a mug this crazy,you're the funniest zombie i know,the food,gorgeous marshmallows for a gorgeous,lady,are these homemade,only the finest for you miss,oh,what is this,tina remember the face since when did i,turn into the third wheel,i've got to get her attention back,at least i've got these to munch on,wait i know just what to do,this zombie's about to get crafty,yep just a few more folds my favorite,colored condiment,time to dig in,bloody bone anyone,look at my bone gina,um,i think something's wrong with your,friend,who me,i have three more,at least i have their attention,let's see what i'm snacking on today,ready aim,fire,yellow that means sour lemons ah,challenge accepted i guess,here goes nothing,so sour,good job kevin,there orange,that's my favorite come to mama,no fair let me try again,score i get chips too now,i had see,first kevin,are they fighting again,these two are relentless i should sing,them violence is not the answer,how about this,thanks luna,whoa,what just,happened what where are my chips,what's going on,challenge time,you should go first kevin,okay,huh check it out it's a teeny little,octopus,oh so cute now you go,okay,here we go,a lollipop wasn't expecting that looks,tasty i guess a little small if i'm,being honest it's like heaven,what now,you want to handle this,okay,that should work,hello,whoa,this thing is blinding sure is whoa,it's bigger than both our heads how did,that even happen,this i can get on board with,uh oh your candy isn't the only thing,growing,just look at this thing,not so cute anymore,i'd better get to work on this,i don't want to eat it boy that's a lot,of tentacles,and the smell,okay i just want to win so slimy,how long is this thing exactly,it's so bad get it off my tongue,oh you can use this kevin,thanks luna,tasting better already,we're in this thing together,lift,interesting,i got chocolate hazelnut spread lucky,you i got the nastiest condiment ever oh,i hate mayonnaise i have just the thing,for this,one big scoop coming right up oh yeah,yum,so good,so sweet too you can't stop at one scoop,may as well have three,it's just so good,don't forget to breathe,ah that really hit the spot,what about you oh i hope i can keep it,down,wait,yes,let's take this up a notch,kevin no,not a ladle,yes this is how you get stuff done why,waste time with a measly spoon now we're,talking,i don't know about this,bottom's up,oh that's thick,yep just as i thought,i should see your face you look like,you're gonna yak,whoa i have a little left,do we dare,hey that was anti-climatic,now what,i'm bored huh,they're hungry again yes we could muster,something up,let's see if they can tell them apart,hard to tell without their labels,let it be done,huh whoa,we both got sodas it is a soda right hmm,i see bubbles it's a soda well at least,mine is,shall we take a sip and see,yeah it's a soda,oh,so salty i don't think i can swallow it,i know soy sauce egypt,oh yeah let it rain,gross,you're like a salty fountain,that was awful oh relax,you go first come on,chicken nuggets i scored big this round,they look extra crispy too,nothing better than a fresh nugget,looks good but what did i get,chicken feet,are those talons oh there's no way i'm,eating those,oh are those things real,i wonder what they feel like,gross,it's like they're waving at us,hey wait,what are you doing kevin,i got hand transplants,okay,that's pretty funny,i'd better stop,oh kevin he's doing it oh god it's,happening,she's not even looking quick hide the,evidence,fly away,oh man i'm so full,huh,yep those were delicious,let's do it,wow,this candy's awesome,huh,so i hate wasabi,i hear this stuff super sour but i think,i can handle it,that's got a good flavor to it,uh-huh,i don't do so good with spicy food,but it couldn't be too bad on bread,let's see,that here to do it,bon appetit,huh,you've got to eat more than that,if you say so,it's just like a gross spicy butter,except butter won't burn your tongue off,that's the whole tube,pray for me,here i go,somebody called the fire department my,mouth's a blaze,well i'd assume so yeah,oh i can barely breathe,i'm scared,wait i'll go,nice i wasn't expecting dessert,good thing i have some tea handy,is there any better combo in the world,i just love tea time,that's a beautiful chocolate drizzle,bon appetit,oh man pinkie lute,hmm chamomile,time to rip off the band-aid,i'm scared,whoa,that smell like dirty socks in a garbage,dump filled with skunks on a dirty beach,come on you can do this,you have that some serious mold i feel,like my nose hairs are burning,need this,you know for your nose you'll thank me,later good thinking kev i'll just,breathe through my mouth,i can't believe this this thing works,hmm,nope still tasting something,my bad,what's your problem luna you've got my,dessert get off,nothing can ruin my dessert

After seeing the third section, I believe you have a general understanding of spooky halloween food ideas

Continue the next fourth section about spooky halloween food ideas

Chef John’s Spookiest Halloween Recipes

face pie,that's right if you're going to make a,meat pie out of someone the least you,could do would be decorate the top with,their faces attribute,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 set 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 ridge,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 as you probably know are neither,bone nor 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 what,i thought were going to be cheekbones,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 use,that to mold the final face,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 had re-chilled a,little bit i pulled it out,and took half of it and formed it into a,disk,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 set 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 going,to 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 it seems like it's,getting too warm and too soft to work,with,we'll 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 on 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 needed 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 transferred 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 phil spooning in,the filling,which by the way just like the crust is,from our famous tortilla video one of,the most delicious things you'll ever,eat so even if you're not going to make,a face you should definitely try that,recipe,and once i had that all transferred in i,went ahead and pulled out my now firm,face from the freezer and pulled off the,paper and placed 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 and,made an egg wash which we're going to,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 10 or 15 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 it baked it might lose some of the,detail,plus i wanted 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 as it,baked some of those sugary juices would,leak out and kind of caramelize in a,gross disgusting way but unfortunately,they never did,so i probably should have 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,nye of what to use for your face pie eye,and then once that was said 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 finished 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 detail is 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 drop of,red food coloring to make sort of a pink,mixture that 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 drop of 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 phil would have,worn in real life,but anyway i went ahead and colorized,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 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 going to go ahead and put that on,a baking sheet in case it drips,and i also decided to very loosely tend,some foil over the top,okay i didn't want my facial features,browning 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,still i thought came out looking very,disturbing,which if everything goes according to,plan we'll give our guest nightmares for,many months to come,so i was very happy and frightened with,how good this came out,and i went ahead and transferred that,onto a rack so it would cool a little,faster because i was rapidly losing,daylight and i wanted to be able to take,some decent shots of me cutting the,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 the,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 went in for a taste,and again if you have not tried our,montreal meat pie also known as tortilla,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 foodwishes.com for all,the ingredient amounts of more info as,usual and as always,enjoy,hello this is chef john from,foodwishes.com,with,devil's dentures,that's right finally a halloween treat,that's actually scary,i mean no offense but sticking little,pretzels in a mini peanut butter cup and,calling it a spooky spider i mean was,that really supposed to scare us the,only people that's scaring is dennis 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,going to take that apple and we're going,to 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,out that center core part but you know,what i didn't that doesn't bother me,besides you think satan's going to 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 going to 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 going to go,ahead and implant them into our apples,but before we do we're going to make,little holes with the tip of our knife,just go along the gum line all right 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 up their profound,terror all right oh and by the way see,that little piece of almond skin that,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 going to 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 can serve these just,like that but i like to do one extra,optional step which is to drizzle it,with some slightly thinned out honey you,know a little devil's drool or as the,spanish inquisitors called it el drulo,del diablo it's going to 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 devil's 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 oh and,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 going to want to bite these,before they bite you and in addition to,being so frightening these actually,taste pretty good apples 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,foodwishes.com for all the ingredient,amounts and more info as usual,and as always,enjoy,hello this is chef john from,foodwishes.com,with,deviled ham,that's right you're looking for,something unique and very delicious to,bring to a party,except you're really not into cooking,not to mention you don't have a lot of,money or time,well in that case this deviled ham,spread might be exactly what you're,looking for,and perfect for your guests that love,ham but aren't crazy about having to,chew it,and while maybe not the most beautiful,party snack in history the taste i think,more than makes up for that,and it's extremely fast and easy to put,together,so with that let's go ahead and get,started with the star of the show our,ham,and what i have here is about a pound,and a half of what my butcher sells as,ham steak,although literally any type of ham is,going to work here,and what we'll do first is go ahead and,take a knife and cube this up,which might seem like an odd step since,we're going to grind this in the food,processor,but by starting with some smaller pieces,to begin with,the meat's going to blend faster and,easier and more uniformly,so we'll go ahead and quickly cube up,our ham,at which point we can transfer that into,the aforementioned food processor,and then what we'll do is add two things,before we blitz this,and that's gonna be a quarter cup of,diced onions,and again by giving those a chop first,they're gonna blend in a lot better and,more evenly and then besides the onions,we'll do about the same amount of dye,celery,and if you look carefully you'll notice,i did include a little bit of the celery,leaf,which is considered somewhat of a secret,ingredient here,so if your celery stock had a little bit,of leaf attached don't be afraid to,include some,and then what we'll do once those three,ingredients are together is to take this,and process it by pulsing on and off,until it's very finely ground,as determined by you,but i pulsed mine on and off for about a,minute or so until it was relatively,finely ground and looked a little,something like this,which you're going to get a much better,look at here as i transfer this into a,bowl,in which we will mix the rest of the,ingredients,and then what we'll do once we bold our,ham is to start adding the ingredients,that make this deviled,which simply refers to spicy and or,sharply flavored ingredients,and i'm going to start with one such,optional ingredients and that would be a,couple ounces of spicy cheese,and this right here is a red pepper,infused cheddar,and while not a classic deviled ham,ingredient i do think it's a nice,addition,but as i said it is optional so you,decide you are after all the satan of,whether you're gratin,but anyway let's go ahead and continue,this devilization with a nice big spoon,of dijon or of course the mustard of,your choice,and then we're gonna definitely need a,very generous application of hot sauce,and just in case you're wondering i'm,using sriracha,and because i'm using so much of that we,really don't need to add any cayenne,here,but we will anyway,i'm going to toss in a nice big spoon of,that,and then we'll continue on with a nice,big spoon of worcestershire sauce,and we will finish off with a nice big,scoop of mayo,and i believe that's it,we will take a spatula and give this a,thorough mixing,and i should say we'll take a spatula,and give this an initial mix because,once this is stirred together we're,going to want to give it a check to make,sure it has the exact texture we want,so we will go ahead and spatulate that,mixture until completely smooth,in which way i'm going to grab a knife,and give it a try,and yes of course we're doing this to,check the flavors but just as important,we're checking the texture here,okay we want something that's nice and,soft and moist and spreadable and,nothing too dry and crumbly,so this was very close but i did decide,to add one more dalpa mayo,and then i also decided taste wise need,a little more heat,so i gave it one more shot of hot sauce,then we'll go ahead and mix that up,and for me that ended up being just,right,and then what we'll do once that's mixed,time permitting,is go ahead and wrap it up and pop in,the fridge for a few hours before,service,all right that'll give all those flavors,time to meld together plus i do like to,serve this well chilled but either way,whether you serve it immediately or,chill it for a few hours once we're,ready we'll go ahead and transfer that,into something a little more attractive,to serve it in,and then what i'm going to do for a,presentation is take these little baby,pickled peppers,and place those around the edge of the,dish to sort of distract from that less,than gorgeous surface appearance,and since these sort of look like little,flames i think it totally works,and i forget the name of these i think,they're called dewdrop peppers,i mean i would have called them the,tears of lucifer,but that's just me,so i'm going to go ahead and surround my,dip with those,before finishing up a little dusting of,cayenne,as well as some chopped chives for that,full-on late 70s food magazine cover,finish,all right my goal with garnishing any,kind of dip or spread for a party is,that i want people not to be sure,whether i'm being ironic or not which i,think i've really pulled off here,but anyway that's it my take on deviled,ham is done and ready to enjoy,which i'm going to go ahead and do on a,couple different types of rye crisps,and i have to say despite the somewhat,questionable appearance,this stuff is just absolutely delicious,all right very hammy very spicy,with those savory and aromatic elements,in the background sort of amplifying all,the flavors this really is a great party,snack and not just because it tastes,good but also because it's a little bit,out of the ordinary all right don't get,me wrong i do love all the classic dips,and spreads but as far as a little bit,of an interesting change of pace this,really does go down a treat,and i was gonna stop right there but,then i remembered i hadn't tried one,with a pepper on it,so i felt like i should take one more,bite before i signed off,but anyway that's it my version of,deviled ham,i'm sure a lot of our younger viewers,have never even heard of this stuff and,that's because it enjoyed its peak,popularity before the internet but with,your help and this video to work from,i'm feeling like we could bring this,back and restore it to its former glory,and by the way above and beyond being a,great dip and spread this also makes a,world-class sandwich so for all those,reasons and more i really do hope you,give this a try soon,so head over to foodwishes.com for all,the ingredient amounts of more info as,usual,and as always,enjoy,hello this is chef john from,foodwishes.com,with,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 theme 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 going to need a couple,egg whites and of course you're going to,need one of these balloon style whisks,and of course we're going to 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 crema tartar,instead i'm going to 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 could check out some old,alt brown reruns but anyway we're going,to take our whisk and we're going to,start beating and this is going to be a,very simple easy process we're simply,going to 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 going to 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 going to transfer this into a,piping bag and make whatever shape you,want today we're doing bones and mini,ghosts so i'm going to go ahead and,start with the bones and they've 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,gasteoporosis,oh yeah even the puns are terrifying but,anyway i'm going to pipe out a pan of,bones and we'll set those aside while we,use the rest of the meringue to make,little ghosts,which are even easier than the bones,because all you're going to do is pipe,up a little swirl of meringue like this,when those are cooked they're going to,look exactly exactly like small ghosts,or at least what cartoonists in the,early part of last century thought,ghosts looked 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 but anyway we're gonna do a,panagos 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 them out of 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,going to get nice and dried out it's,going to stay nice and crispy so i let,mine cool down in 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 right off the pan,there's not going to 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 want to do,is put your hand under the liner under,the sill 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 at that point,they're ready to transfer onto 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 going to enjoy that so let me,go in 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 going to make them look much more,ghost-like i mean without the eyes these,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,form it'll build character but anyway i,really do hope you give these a try head,over to foodwishes.com for all the,ingredient amounts and more info as,usual and as always,enjoy,hello this is chef john from,foodwishes.com,with,mini meatloaf ghosts that's right who,you going to call ghost meatloaf,oh yeah i'm going to show you how to,take your favorite meatloaf recipe and,turn it into these absolutely adorable,yet still incredibly terrifying edible,apparitions,and not only are these easy and fun to,make they are also a delicious crowd,pleaser that will have your family,cheering for more,sorry i mean booing for more,and all we're going to need to get,started with is one batch of whatever,your favorite meatloaf mix is and if you,don't have one you can just use this,extremely quick easy cheater version i'm,about to show you now which includes one,pound of lean ground beef some salt of,course as well as some freshly ground,black pepper,and do not forget a few shakes of,cayenne otherwise i will haunt your,dreams i also like to toss in a little,bit of minced green onion and then i,tossed in a little chopped parsley,because i had it in the fridge but you,don't really need that,but what you do need is some bread,crumbs as well as one beaten egg,and then last but not least a splash of,wash your sister sauce,and that's it we'll go ahead and take a,fork and give this a mix,so as not to overwork the meat with our,hot sweaty hands,which as you may know could result in a,tough meatloaf,and by the way it's probably worth,mentioning that you don't have to use,meatloaf for this okay your favorite,meatball recipe would also work or you,could if you want just simply season,some ground beef,okay if you're making these for kids,they probably won't care too much unless,they're those children of the corn okay,they're kind of particular but anyway,we'll go ahead and mix it up with a fork,until it's just combined at which point,we'll stop wrap this up and refrigerate,it for at least an hour before we work,with it,okay you could use this right away if,you had to but if you let it sit in the,fridge for like an hour it's going to be,easier to work with and probably taste,better,so that's what i did and then an hour,later i pulled it out,and then what we'll do is take one,eighth of this mixture and roll it into,a nice smooth ball,which of course is a lot easier if we,dip our fingers in some water since as,everybody knows damp hands make smooth,ghosts,and then what we'll do once we have a,ball formed is we'll attempt to mold,this into some kind of pear shape,ideally mimicking the physique of your,average ghost,which shouldn't be too too hard but as i,was doing this i couldn't help but think,this would be a lot easier to do on a,pottery wheel,especially if you had a couple extra,hands helping you with maybe some,righteous brothers playing in the,background,but anyway like i said we'll go ahead,and form that into a pear shape,at which point we'll place that down on,a line sheet pan,and as we say in the business the first,one is always the worst one,and that was certainly the case here,and each one i did after that got a,little bit better,but having said that don't obsess on,getting these perfect since they are,going to get covered with a slice of,cheese,sorry i mean sheet of cheese,and that's it once we have those shaped,with ideally the head centered over the,bodies,they are ready to transfer into the,center of a 350 degree oven for about 20,minutes or so or until cooked through,which i say is about 150 internal temp,and then what we'll do as soon as those,come out is place one slice of provolone,cheese or the white cheese of your,choice directly over the top,centering it as best we can,and what's going to happen is that,residual heat from the meat is going to,start to melt that cheese and it's going,to start to droop down which is exactly,what we want to happen,but since these are so hot and these are,somewhat pointy shaped it's probably,going to start melting through the top,like you see it doing here which is why,after that first slice is applied i'm,going to take another quarter slice,which i just punched out with a round,cutter but you could just tear it or cut,it into quarters and we'll place that on,top as well,so we have a little more sheet for the,head,and that's it as soon as these have been,fine nunnified we will pop those back in,our still hot oven for about 30 seconds,or until that cheese just starts to melt,at which point we'll pull them out and,we will finish up a little bit of,phantom fashion fine tuning and for that,we will take some of that cheese that's,melting down around the bottoms and,we'll go ahead and wrap that and or,drape it over the top,okay the more irregular the better,and just like when we shape the bodies,don't worry about trying to get these,perfect since as these sit that cheese,is gonna continue to melt and you're,gonna lose most of the detail,but that's okay,because as you'll see once you sit for a,minute or two the appearance is gonna,become very ghost-like and not just with,the shape but also the color,okay most halloween themed ghost shaped,foods are too white but here our sheets,are way more realistically dingy i mean,you think ghosts have access to washing,machines well they don't so after a few,centuries their sheets get pretty nasty,but anyway once we're happy with how,that part looks we will take the tip of,the knife and form the eyes and the,mouth,whoops i just hit the tripod,or at least i hope that was me,and i think the secret to a truly,terrifying ghost face is to make the,mouth more vertically shaped than,horizontal,okay i want my ghost to look more like,it's screaming and not like it's,smirking,but anyway do it any way you want since,when it comes to the facial expression,you are after all the patrick swayze of,how crazy but personally i don't want a,pleasant smile and prefer something much,closer to a tortured scream,oh and do not try to form a nose right,everybody knows your nose falls off when,you decompose,oh you didn't know well now you have,that to look forward to,and that's it once we're done forming,those facial features we can finish up,by going around maybe tucking in the,sheet a little bit,at which point these are ready to serve,with whatever sauce we're going to pair,them with,which in my case is going to be a pool,of blood oh yeah i got a couple really,nice pints from a free-range grass-fed,drifter,although not really so much grass-fed as,grass sedated,but anyway if you can't find blood to,serve these on you can substitute with a,mixture of ketchup barbecue sauce and,hot sauce,which is also very nice,and that's it my mini meatloaf ghosts,were ready to enjoy,and yes i know that is a very haunting,image,but who cares how cool these look or how,cool these look if they don't also taste,good which these did,okay not surprisingly a hunk of meatloaf,covered in melted provolone cheese is,very tasty,and for your adult guests what makes,these truly terrifying is the added,horror they're gonna feel is they,realize their meatloaf dinner is getting,cold while you carve the face,now that is scary so don't take too long,and if you're like me the best part of,meatloaf is when it gets cold and you,make sandwiches out of it so yes with,the leftovers we did enjoy a little,ghost on toast,which was michelle's idea,but anyway i went ahead and plated one,up so i could take some pictures,and then i sliced off the head so i,could take another bite,but also so i could end the video with a,visual of a bloody neck stump,and when it comes to food if there's,something more halloweenish than a ghost,meat loves bloody neck stump i don't,know what it is,which is why i really do hope you give,these a try soon,so please follow the links below for the,ingredient amounts a printable written,recipe and much more info as usual,and as always,enjoy,hello this is chef john from,foodwishes.com,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 video,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 ahead and 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 a traditional giant pinch of,salt,and then what we'll do is stir all that,together and we're going to want to cook,this until our onions soften and the,mixture starts to turn a little bit,golden which is not going to happen,right away,because that's how it's going to draw,out a lot of water from the mushrooms,and at 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 satan,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 we'll,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,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,worcestershire 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,which really 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,we're ready to use it,all right not only is this stuff going,to 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 going to 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 of,somewhat eye shaped pieces,and then since it's not really an eye,unless it has a pupil,i'm going to 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 is,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've placed 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 baconing,and what we're attempting to do here is,cover the surface with bacon so they,sort of look like the mussels on a face,if the skin's 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,okay the last thing you're going to 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 face,and that'll be to place down a few more,strategically placed strips of bacon,that sort of overlap the edges of the,eyes,and i really think it's these last few,pieces that gives our zombie me loaf,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 going to 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.,in about 10 or 15 minutes in i got,scared my onion eyes were going to brown,so i went ahead and covered those in,foil,and 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 going to,contract and not look as good plus i,think a meatloaf is much better and much,moister cooked at a lower heat,and i'm going to talk more about that on,the blog but i did want to acknowledge i,sacrificed 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 decide to go around the edge,squirting some blood sauce,which i will give you the recipe to on,the blog,it was just barbecue ketchup and 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's going to 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 of chin,and served 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 helped add a lot of,moisture,and it's always been my experience the,things roasted with like a pound of,bacon wrapped around them,usually come out tasting 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 going to,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 foodrich.com for all the,ingredient amounts and more info as,usual and as always enjoy

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The Scariest Dishes 🧟‍♂️ For an Extraordinarily Frightening Halloween Party 🎃

铝箔纸,已融黄油,千层塔皮,蛋黄,烤箱180度烤30分钟,千层塔皮,黄油,糖,鸡蛋,面粉,杏仁粉,千层塔皮,苹果,烤箱180度烤20分钟,朗姆酒,吐司,黄油,生火腿,Emmental艾曼塔奶酪,冷藏,吐司,生火腿,黑橄榄,番茄酱,南瓜,啤酒,干冰,水,冷藏,吸血鬼牙玩具,浓缩石榴汁,覆盆子酱,玩具蜘蛛,水,冷冻1小时,杜松子酒,怡泉汤力水,杜松子酒,GET27 薄荷酒,Baileys,浓缩石榴汁,糖,青柠檬冰淇淋,柠檬冰淇淋,覆盆子冰淇淋,GET27 薄荷酒,杜松子酒,雪碧,干冰,糖,西瓜,覆盆子酱,苹果汁,浓缩石榴汁,薄荷浓缩汁,伏特加,莓子,一次性手套,水,冷冻1小时30分钟,荔枝,蓝莓,覆盆子酱,保鲜箱,朗姆酒,橙汁,怡泉汤力水,浓缩石榴汁,莓子,无花果,白巧克力,白巧克力,牛奶巧克力,麦片,烘培纸,奶油奶酪,草莓果酱,饼干,白巧克力,色素,饼干棒,糖果,糖珠,糖珠,糖霜眼睛,巧克力装饰,花生饼干糊,黑巧克力,烤箱180度烤18分钟,瑞士莲巧克力,糖霜眼睛,蜘蛛饼干,奥利奥,奶油奶酪,叉子,冷藏1小时,糖果,糖霜眼睛,迷你怪物,草莓棉花糖,米麦片,糖霜眼睛,米花脑袋

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🎃 WHAT’S FOR DINNER? | EASY SPOOKY HALLOWEEN BUDGET FRIENDLY DINNER IDEAS | DIY MEALS FALL 2019

hi guys and welcome back if you guys,love Halloween as much as I do,and you love getting into the spirit of,the holiday you are going to love these,dinner ideas for Halloween first we're,just going to add a little bit of a,spooky edge to some regular bacon,cheeseburgers first I'm going to cut,some of this bacon in half and just toss,it in the pan to crisp up,then I'm just gonna toss in one of these,frozen hamburger patties and season it,with flowery seasoning salt then I'm,going to layer this cheese to look like,a candy corn by using different colors,of cheese cut it up the cookie cutter,and this is my candy corn cheese slice,first I'm gonna go ahead and use my,airfryer to defrost some of these,hamburger buns that I tossed in the,freezer this is one of my favorite ways,to defrost bread and then I'm gonna cook,some of these tater tops up for a quick,Tater Tot side dish this is a slice of,provolone and I've cut a bat shape out,with the cookie cutters after the tots,are done I'm gonna go ahead and cover,them with some Lowery's and shake them,up to coat them,this one is provolone with cheddar,stacked on top and I've cut it out with,a pumpkin shaped cookie cutter,so I'd say as a tip cheeses that have a,lower melting point or melt more fully,like mozzarella provolone I'm probably,gonna go ahead and put those on closer,to the end of the hamburger cooking time,to get a better shape result from them,cheddar is a firmer cheese and I got,better results from the cheddar the,pumpkins turned out really nice,here I've just used some of the leftover,shapes of the cheese to decorate the,tops of the buns,pumpkin pizzas are super simple and,you're basically just adding a variation,of a stem to your pizza crust any kind,of a stem you like as long as it has a,general pumpkin shape before you begin,now this first pizza is a dairy-free,option,my daughter is allergic to the protein,in milk and usually processed meats have,a milk protein in it that she is very,sensitive to so I need to be very,careful when buying my pizza toppings my,daughter is also my pickiest eater and,all meat is basically the way to go for,her,she wanted a vampire pumpkin so I am,going to go ahead and give this Pumpkin,face some fangs and I baked all my,pizzas and a 425 degree fahrenheit oven,for between 10 and 15 minutes now I'm,just going to make a regular pizza for,my son,when making the pizza you're always,going to want to put a mozzarella a kind,of a melty cheese down as a base and,you're gonna want to top it with a,cheese that crusts up really nice like,cheddar,I went ahead and cut some pumpkin shapes,into these larger pepperonis,I've also cut some of these mushrooms,into some schools,Pizza is something I make all the time,so I have several videos where I make,pizza in many different ways and if you,are interested in seeing any of those I,will go ahead and link those below,and now for my favorite spooky stuffed,peppers just gonna brown up some ground,beef,I prefer 80/20 beef or beef that has 20%,fat content,so in order to make the spooky face,Pepper's you're gonna want to cut the,tops off and clean out the membranes in,the seeds that are inside now as you can,see from the pepper here on the board if,you cut the top of your pepper too close,to the top you are going to cut off the,stem and you will not be able to get,your jack-o'-lantern look to it and then,you're going to want to very carefully,use a smaller knife to cut out a spooky,face much like your carving a very small,jack-o'-lantern,you,now you're gonna want to steam the,peppers a little bit so I'm just going,to go ahead and boil some water in my,rice cooker then I'm gonna heat up some,oil in this pan so I can fry up this,rice a little bit here I just added 2,cups of rice now that the water is,boiling I'm going to go ahead and add a,couple peppers and cook them slightly,for about 6 or 7 minutes,when the peppers are done I will just,take them out and drain them upside down,on a paper towel,next I'll be adding some onion some,zucchini and some chopped up bell pepper,to the rice and some garlic powder some,of this mushroom flavoring from Trader,Joe's it's optional but I really like,the way it flavors some of the powdered,chicken stock some bay leaf and then I,use two of these eight ounce cans of,tomato sauce and then after you dump in,the tomato sauce you're gonna want to go,ahead and fill the can back up with,water and pour that in as well this is,optional as well but I highly recommend,it it adds a great flavor and then,you're gonna finish it off with some,oregano you're gonna want to let me salt,the insides of your peppers and if you,prefer go ahead and put some pepper,inside too then you're gonna want to add,the beef back to the rice mixture and,bring it to a boil cover it and cook,until the rice is done I have no idea,where the lid to this pot went so I just,use my cast iron it just fits right on,top here and you can see keeps in the,liquid,I'll make sure you're remembering to,remove your bay leaf after it's cooked,now if you would like a dairy-free,recipe this is where you would stop then,you would not add in the cheese now,you're gonna want to stir in some cheese,you,and then when everything is mixed up,very well you're gonna want to go ahead,and carefully stuff those peppers,then you're gonna top these with cheese,in the original version of this recipe,you would just cover these with foil and,bake them in a 350 degree oven but since,we are going for a Halloween theme I am,going to put the tops of the peppers,back on before I put them in the oven,and because I'm putting the tops of the,peppers on I don't think it's necessary,to cover this train foil so I'm just,going to put it in like this and the,leftover stuffing mix that doesn't fit,into the peppers gets covered with foil,and bakes in the oven along with them,thank you guys so much for watching and,I really hope you enjoyed this video if,you did go ahead and give it a thumbs up,and I'll know to make more videos just,like this one,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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