Photo from The Pensblog

Halloween is one week from today, are you ready?! I feel the same way I always feel when Halloween is approaching… meh. For as much as I love Christmas, I have about the opposite level of enthusiasm towards Halloween. I think I ceased trick-or-treating after 5th grade, I hate scary movies, I’ve never been inspired to come up with creative costumes and go to parties… you get the idea. The upside to Halloween is, of course, the candy! I’m never one to turn down candy. Also, Pittsburgh Penguin-themed carved pumpkins. I am toying with the notion of carving a pumpkin just to try this (and to toast the pumpkin seeds – that was always my favorite part when I was a kid).

Otherwise, I’m decidedly ho-hum about the holiday. And you’ve probably noticed I’m not your go-to person for lots of creative, spooky and ghoulish food treats for Halloween parties. But because I love you so much, I went out and found a ton of really creative ones that caught my eye and that I thought you might like, and pulled them all together here. I can’t have you scrambling for Halloween recipes! I hope you have fun browsing through the list, and that you find some great ideas for your Halloween festivities; there are a lot of fun, creative treats.

How about you? Do you celebrate Halloween? (Am I the only one that doesn’t?) Have a costume lined up for this year? Doing things with your kids? I’d love to hear your plans!

1. Batty Battenburg Cake (Sprinkle Bakes)
2. Black Widow Chocolate Rum Cupcakes (6 Bittersweets)
3. Bloody Halloween Herbal Cranberry Punch (Suzie The Foodie)
4. Candy Corn Cookie Dough Pretzel Bites (Love Veggies & Yoga)
5. Cheesecake Brownie Tombstones (Delicieux)
6. Cheese Monsters (Cute Food For Kids)
7. Chocolate Fudge Cake with Ghost Meringues (The Pastry Affair)
8. Chocolate Halloween Bark (livelovepasta)
9. Chocolate Mummy Cupcakes (Skinnytaste)
10. Death by Chocolate (Cuisine Paradise)
11. Dirt Cake (So Very Blessed…)
12. Frankenstein Brownies (Mama Grubbs Grub)
13. Ghoulish Green Punch (Sprinkle Bakes)
14. Halloween Black Forest Cake (Delicieux)
15. Halloween Ghost Meringue Cookies (The Secret Life of a Chef’s Wife)
16. Halloween Mini Oreo Pumpkin Cheesecakes (Yummy Mummy)
17. Halloween Mummy Cookies (Cookin’ Canuck)
18. Halloween Oreos (livelovepasta)
19. Homemade Caramel Apples (Brown Eyed Baker)
20. Jack-o’-Lantern Pumpkin Nutella Cakes (Kirbie’s Cravings)
21. Meringue Bones (food + words)
22. Mummy Dogs (livelovepasta)
23. Oreo Cakester Bat and Spider Pops (the decorated cookie)
24. Pumpkin Cupcakes with Cream Cheese Frosting (Brown Eyed Baker)
25. Pumpkin Head Relish Tray (CouponClippingCook)
26. Pumpkin Spice Sugar Cookies (Sweet Pea’s Kitchen)
27. Severed Fingers (The Peach Kitchen)
28. Spiderweb Cupcakes (Taste and Tell)
29. Spooky Spider Chocolate Truffles (cooking on the weekends)
30. Spooky Spiderweb Brownie Bites (The Family Kitchen)
31. Spooky Zombie Cupcakes (Cute Food For Kids)
32. Stabbed Cupcakes (The Peach Kitchen)
33. Sugar and Spice Toasted Pumpkin Seeds (Hot Polka Dot)
34. Topsy Turvy Mummy Cake (These Peas are Hollow)
35. Witch’s Fingers (Magda’s cauldron)

Tags: Favorites, Halloween

Brown Eyed Baker

Cupcakes have taken on a life of their own over the last five years or so. Chic little shops have popped up everywhere, there are numerous TV shows based on the handheld confections, and the flavor combinations seem endless. Aside from one cupcake shop (Baked & Wired in the Georgetown neighborhood of Washington, DC), I have yet to be blown away by any cupcake from any of those chic little shops. Most times I find the cupcakes to be rather dry and the frosting just okay. And the prices? Holy insanity! So, I revel in making cupcakes at home. All kinds of cupcakes, – chocolate, vanilla, pumpkin, red velvet, boozy, it’s all fair game. (Psst, 4 of the 10 cupcakes on this list have liquor in them!) For this next installment of the top 10 list extravaganza, my favorite cupcake recipes! Enjoy!

1. Banana Cupcakes with Vanilla Pastry Cream

2. Dark Chocolate Cupcakes with Peanut Butter Frosting

3. Irish Car Bomb Cupcakes

4. Lemon-Limoncello Cupcakes

5. Margarita Cupcakes

6. Mocha Cupcakes with Espresso Frosting

7. Pumpkin Cupcakes with Cream Cheese Frosting

8. Red Velvet Cupcakes with Cream Cheese Frosting

9. Tiramisu Cupcakes

10. Vanilla Cupcakes with Vanilla Frosting

What’s your favorite cupcake ??

I am usually not a huge fan of typical pasta salads that grace picnic tables – most of them include lots of vegetables, which we all know aren’t high on my list of favs. But a pasta salad with lots of cheese and Italian meat? Now that’s something I can definitely get behind. This recipe is sort of a cross between a classic pasta salad with rotini pasta and a red wine vinaigrette and a classic antipasto salad with cubed pepperoni or salami, cheese, olives and tomatoes. It’s such a delicious and fresh option for all those spring and summer get-togethers. Being ridiculously quick and easy to throw together is always a fabulous bonus as well!

One year ago: Italian Chicken Salad Sandwich
Two years ago: Banana Cream Pie

Italian Pasta Salad

Yield: 8 to 10 servings

Prep Time: 15 minutes

1 pound rotini pasta, cooked and drained
2 cups cubed pepperoni or salami
2 cups cubed provolone or mozzarella cheese
2 cups black olives
2 cups garbanzo beans (rinsed and drained)
2 cups cherry tomatoes, halved if large

For the Dressing:
¼ cup red wine vinegar
1½ tablespoons lemon juice
½ teaspoon honey
1 teaspoon coarse salt
½ cup olive oil

1. In a large bowl, toss together the pasta, pepperoni, cheese, olives, beans and tomatoes.

2. To make the dressing, whisk together the vinegar, lemon juice, honey and salt (or blend in a blender). While whisking vigorously (or while the blender is still running), slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.

Note: You can make this ahead and keep it in the refrigerator for up to a day before serving.

(Recipe for the dressing adapted from Giada De Laurentiis)

1) Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill vegetables until slightly charred in spots, turning occasionally, about 8 minutes.

General Ingredients

• For raita, mix in medium bowl and chill:
• 2 cups of  plain whole-milk yogurt
• 1 cup of chopped fresh mint
• 2 teaspoons of garam masala
• Salt and pepper to taste

• Cut into 6 wedges each:
• 2 red bell peppers
• 3 large zucchini
• 2 red onions

• Toss vegetables in the following mixture; thread on bamboo skewers that have been soaked in water for 30 minutes:
• 1/4 cup of vegetable oil
• 1 tablespoon of garam masala
• Salt and pepper to taste

Serving Suggestions: Serve Hot

Degree of Difficulty: Easy

For dal:
1) Rinse lentils; place in medium saucepan. Add 21/2 cups water, cumin, and turmeric; bring to boil. Reduce heat to medium-low; cover and cook until lentils are tender, about 35 minutes. Drain, reserving cooking liquid. Mash lentils in pan to coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper.

For raita:
2) Mix first 4 ingredients in medium bowl. Fold in yogurt. Season raita with salt and pepper. Let stand 30 minutes.

For hot dogs:
3) Arrange buns or bread on plates. Top each with grilled hot dog, dal, and raita. Serve with lemon wedges.

General Ingredients

Dal:

• 1/2 cup of green or brown lentils
• 2 1/2 cups of water
• 1 teaspoon of ground cumin
• 1/4 teaspoon of ground turmeric
• Coarse kosher salt

Raita:

• 1/2 medium red onion, cut into 4 wedges, then crosswise into paper-thin slices
• 2 tablespoons of chopped fresh mint
• 2 teaspoons of minced seeded red jalapeño or serrano chile
• 2 teaspoons of fresh lemon juice or lime juice
• 2 tablespoons of plain whole-milk yogurt

Hot dogs:

• 6 grilled hot dog buns, naan, or pita breads
• 6 grilled all-beef hot dogs
• Lemon wedges

Degree of Difficulty: Medium

1) Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.

2) Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.

3) Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.

4) Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

General Ingredient

• 1/3 cup of olive oil
• 2 medium of onions, chopped
• 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
• 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
• 4 garlic cloves, finely chopped
• 1 1/4 pounds of eggplant, cut into 1-inch pieces
• 1/2 cup of water
• 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
• 2 red bell peppers, cut into 3/4-inch pieces
• 3/4 pound of green beans, trimmed and cut into 2-inch pieces
• 1 1/4 pounds of zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 3/4 pound of boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Cooks’ Note: Stew can be made up to 1 week ahead and chilled (covered once cool).

Degree of Difficulty: Medium

For broth:
1) Bring broth and 3 cups water to simmer in large pot over medium heat. Add cilantro, mushrooms, sliced ginger, and lemongrass. Cover; simmer until mushrooms are tender, about 30 minutes. Rinse kombu; add to broth. Simmer 1 minute. Using tongs, remove kombu and mushrooms; discard kombu. Transfer mushrooms to work surface; cut off stems and discard. Cut each mushroom into 3 to 4 strips. Strain broth through fine-mesh strainer into another large pot; discard solids in strainer. Add tamari and rice vinegar to broth. DO AHEAD: Can be made 1 day ahead. Cover and chill mushrooms. Cool, cover, and chill broth.

For garnishes:
1) Bring large pot of salted water to boil. Cook yams until just tender, 4 to 5 minutes. Using skimmer, transfer to medium bowl. Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes). Using skimmer, transfer vegetables to separate bowls. Reserve cooking liquid. DO AHEAD: Vegetables can be cooked 2 hours ahead. Let vegetables and liquid stand at room temperature.

2) Bring cooking liquid to boil. Sprinkle with salt. Add noodles; cook until tender but still firm to bite, stirring often. Drain; rinse.

3) Meanwhile, bring vegetable broth to simmer. Add green onions and ginger strips. Season with salt and pepper.

4) Using tongs, divide noodles among bowls. Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound. Divide tofu, if using, among bowls. Ladle broth over and serve, passing sambal oelek and tamari separately.

General Ingredient

Broth:

• 10 cups of Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
• 3 cups of water
• 1 1/2 cups of coarsely chopped fresh cilantro
• 1 1/2 ounces of dried shiitake mushrooms, rinsed
• 3/4 cup of thinly sliced peeled fresh ginger
• 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
• 2 6-inch of strips dried kombu
• 2 teaspoons of tamari soy sauce
• 1 teaspoon of unseasoned rice vinegar

Garnishes:

• 2 cups 1/2-inch of cubes peeled yams (red-skinned sweet potatoes)
• 5 ounces of snow peas, trimmed
• 4 cups 1/2-inch-wide of crosswise slices cored Napa cabbage
• 5 ounces of slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal
• 10 ounces of Japanese-style udon noodles or soba noodles
• 1 cup of sliced green onions
• 1/4 cup of matchstick-size strips peeled fresh ginger
• 4 to 6 ounces of semi-firm tofu, cut into 1/2-inch cubes (optional)
• Sambal oelek
• Tamari soy sauce

Degree of Difficulty: Medium

1) Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

2) Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

3) Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

General Ingredient

• 4 tablespoons of extra-virgin olive oil, divided
• 2 tablespoons of fresh lemon juice
• 2 large of garlic cloves, minced, divided
• 1/2 teaspoon of finely grated lemon peel
• 1 1/3 cups of Israeli couscous (6 to 7 ounces)
• 1 3/4 cups (or more) of vegetable broth
• 14 ounces of slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
• 8 ounces of sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
• 1 cup of shelled fresh green peas or frozen, thawed
• 1/3 cup of chopped fresh chives
• 1/2 cup of finely grated Parmesan cheese

Test-kitchen tip:To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

Degree of Difficulty: Medium

I absolutely love dishes like this. For some reason, pasta works incredibly well with robust Asian flavours – here a delicious peppery, garlicky sweet sauce. The combination of Asian flavours with fresh (or good quality dried) pasta is something I thoroughly enjoy experimenting with. Makes 2 generous portions.

1. In a blender, pulse together the black peppercorns, mirin, oyster sauce, sesame oil and sugar to a thick paste. You’re looking for a sweet, peppery flavour. Adjust to your liking – my measurements aren’t exact, they are simply where I started off from…
2. Put some water on the boil in a pan for the pasta.
3. Heat some olive oil in a wok. When hot, stir fry together the sliced pepper and mushrooms. Glug some kecap manis on them to give a little colour. Season with a bit of salt. When soft, tip them into a heatproof container and keep aside.
4. When your pasta water is boiling, add the pasta. It will cook in about 6 – 10 mins (depending on whether you opted for fresh or dry), and that’s more than enough time to finish off the beef.
5. In the wok, heat a little more oil. Fry together the beef, garlic, ginger and shallots. When the beef is cooked through, add the mushrooms and peppers you cooked previous. Add the pepper sauce from the blender. Mix well and turn down the heat.
6. Drain the pasta and add to the beef wok. Add the chopped coriander and spring onions, mix everything together well, and serve immediately. Squeeze over fresh lime before eating.

Ingredients

• 1 pack of thinly sliced beef (sukiyaki beef if you can get it)
• 2 peppers (red or green), finely sliced
• 2 types of mushroom (shitake, eringi, shimeji are good) sliced
• 2 cloves of garlic, sliced very thinly (use a mandoline)
• 2 shallots, minced
• 1 small piece of ginger, minced
• 2 tablespoons black peppercorns
• 2 tablespoons oyster sauce
• pinch of sugar
• dash of mirin
• dash of sesame oil
• glug of kecap manis
• 1 bunch fresh coriander, roughly chopped
• 3 or 4 stalks spring onions, finely sliced
• Fresh Tagliatelle, enough for two servings
• juice of half a lime

1 Bring a large pot of salted water to a boil.
2 Add fettuccine and cook for 8 to 10 minutes or until al dente.
3 Boil, steam, or pan fry the salmon until cooked.
4 Break the cooked salmon into small pieces, set aside.
5 Heat the olive oil in a pan and saute the garlic and onion.
6 Add in the salmon pieces, spinach, and a bit white wine and let cook for 1 minute.
7 Stir in the cream, tomato concentrate, flour, spinach (optional), and Parmesan cheese.
8 Add salt and pepper to taste and let simmer for 3 minutes.
(If it gets too dry, add in more cream or white wine).
9 When the sauce is ready, add in the pasta and toss until coated.
Ingredients

• 3 small or 2 big pieces of salmon
• 3 cloves garlic
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 cup white wine, or as needed
• 1-2 cups of 12% or 18% cream, or as needed
• 2-3 tablespoons tomato concentrate/ sauce
• 2 tablespoons flour
• Fresh spinach (optional)
• 1/3 cup Parmesan cheese
• Salt and pepper to taste
• Fettuccine pasta

Simple and quick Lemon Garlic Pasta great for Vegans

1. Cook pasta according to package directions.
2. Meanwhile, in a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard, & oil (starting with 3 1/2 Tbsp.). Set aside.
3. When pasta is almost done, remove 1 c. of pasta water & reserve.
4. Drain pasta (do not rinse!), return to pot, & toss with lemon dressing, toasted nuts, & parsley.
5. If pasta seems too dry, add some pasta water, 1 Tbsp. at a time.
6. Season to taste, adding extra olive oil & salt & pepper, if desired.
Ingredients
3/4 lb. dry spaghetti
1/3 c. freshly squeezed lemon juice
2 – 3 large cloves garlic, minced
1/2 tsp. sea salt
1 1/2 tsp. agave nectar
1/2 tsp. Dijon mustard
3 1/2 – 4 1/2 Tbsp. olive oil
1/4 c. toasted pine nuts
1/4 c. fresh parsley, chopped
Tags

1. Rub the skins of the duck with the mixture of sugar, five-spice powder and Szechuan pepper. Leave for 15 minutes or so. Preheat oven to 190 deg celcius.
2. In a dry frying pan, place duck skin side down and cook over medium heat for skin to crisp. The fats from the duck will be expelled by the heat so there really is no need to add any oil.
3. Place duck skin side up in a roasting tin and add 1 tbsp of the fat into the tin. Mix 1/2 tbsp honey with the same amount of water and brush on the duck skin. Place in oven to cook, around 25 – 35 minutes depending on how well you like the meat. When done, drain off all the oil and let the duck sit in a warm place for about 10 minutes before cutting.
4. In the meantime, reserve about 1 tbsp of duck fat in the pan and add sliced shallots to cook over a low heat. When shallots are very soft, add soy sauce, rest of the honey and water and bring to boil. You can add some cornstarch to thicken the gravy, or just leave it as it is.
5. Boil greens and chop up finely.
6. To assemble, top the rice with the greens, thinly sliced duck meat and some gravy.

Ingredients

• 2 portions of cooked rice
• 2 duck legs or breasts
• 1 tsp brown sugar
• 1 tsp five-spice powder
• 1 tsp ground Szechuan pepper
• 1 1/2 tbsp honey
• 1 shallot (it’s best to use the small, purple Asian variety, not the one I used in this picture)
• 1 tbsp tamari or dark soy sauce
• 2 tbsp soy sauce
• 1/2 cup water
• greens of your choice