Fall/Halloween Recipe Ideas!

Back with some more DIY for Halloween, you can eat these ideas right up! I’m not going to number them because not one recipe is not better than the other, and I also haven’t tried all of them either.

  • Bowl of Worms!

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You can also make these slimy worms into jello shots for some fun. 😉

Ingredients
2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)

Directions
1) Combine gelatin in bowl and add boiling water.

2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

3) Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

4) Add the gelatin mixture to the straw-filled container and let it set until firm.

5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

And voila! Jello worms are served.

Retrieved from http://www.instructables.com/id/Bowl-of-Worms-Anyone/

  • Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting :0

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Ingredients:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Directions:

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

Retrieved from http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/

  • Mummy Hot Dogs.. With Cheese!

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Ingredients:

  • 1 can Crescent Roll Dough
  • 2 American Cheese slices
  • 8 Hot Dogs
  • 16 Candy Eyes
  • Cooking spray

Directions:

  1. Preheat oven to 375.
  2. Cut each cheese slice into 4 strips.
  3. Unroll dough and separate into 4 rectangles (crimp diagonal cuts in each one together).
  4. Cut each rectangle lengthwise into 1/2″ strips and join 2 together to form one long “bandage”.
  5. 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  6. Wrap “bandage” of dough around each hot dog and 1/4 slice of cheese.
  7. Make sure to leave a gap for face.
  8. Place wrapped hot dogs (cheese side down) on non stick cookie sheet and lightly spray with cooking spray.
  9. Bake 15 minutes or until dough is lightly brown.
  10. Place a small piece of cheese where eyes go and place in oven to melt slightly.
  11. Place 1 or 2 eyes on each mummy.

Retrieved from http://www.frugalcouponliving.com/2014/09/09/halloween-mummy-hot-dogs/#_a5y_p=2395458

  • THE BEST ROASTED PUMPKIN SEEDS! ;D

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What you’ll need to make it happen:

1 cup raw pumpkin seeds
1 1/2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/4 teaspoon sea salt
1/4 teaspoon paprika
parchment paper

How to make it happen (hold on to your hats, this is a doozy kids):

Step 1: Wash your pumpkin seeds off to get rid of as much pumpkin goop as possible. You can leave some in, but if you’re a pumpkin-phobe like me, get it outta there!
Step 2: Toss your seeds with your olive oil and spices and spread out evenly on a parchment lined baking sheet.
Step 3: Bake at 300 degrees for 40 minutes, taking them out and stirring/flipping halfway through.
Step 4: Let cool for a minute and enjoy!

 

And that’s all for now folks! Thanks for reading 🙂

-kimmytalks

 

 

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