Spiced Pumpkin Seeds
Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch. Pumpkin seeds (or pepitas) provide bone-strengthening magnesium and copper, cholesterol-lowering phytosterols, and anti-inflammatory omega-3 fatty acids.
PHOTOGRAPHY: RAYMOND HOM
Whole Living, October 2010http://www.marthastewart.com/1049865/spiced-pumpkin-seeds
Ingredients
- Pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- 1 pinch cinnamon
- 1 pinch cumin
- 1 pinch cayenne
- 1 tablespoon honey
Directions
- Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
- Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
- Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.
© 2014 Martha Stewart Living Omnimedia. All rights reser
Pumpkin Chocolate-Spiderweb Tart
The chocolate crust is filled with creamy pumpkin puree blended with familiar pie flavorings: cinnamon, ginger, and nutmeg. Although unexpected, pumpkin and chocolate make a blissful pair.
PHOTOGRAPHY:
Martha Stewart Living, Special Issue 2009http://www.marthastewart.com/314415/pumpkin-chocolate-spiderweb-tart
Ingredients
- 1 can (15 ounces) solid-pack pumpkin (not pie filling)
- 3/4 cup packed light-brown sugar
- 8 ounces creme fraiche or sour cream
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 2 ounces best-quality semisweet chocolate, finely chopped
- <u>Chocolate Crust</u>
Directions
- Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into prepared crust, just to top edge.
- Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
- Place chocolate in a heatproof bowl, set over a pan of barely simmering water; heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from center of tart. Pipe curved lines around perimeter of tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate tart until set, at least 1 hour (or up to 1 day).
Cook's Note
Melted semisweet chocolate piped over the top adds a fanciful finish and serves as an excellent guide for slicing
Eyeball Pinwheels
Brains in a Jar Cake
From Livinglocurto.com
You’ll need:
- Small jars — I buy a box of half pint canning jars, but you can buy bigger ones if that’s what suits your fancy.
- Seedless Raspberry Jam – Because blood doesn't have seeds in it.
- Pink cake – Strawberry but you could color white batter if you prefer. I baked mine in a large jelly roll pan so it would be thin, but you could bake it in 9 x 13 or do cupcakes and cut them in half.
- Frosting Just add a few drops of pink and a tiny drop of black to get that pinky grey color.
- Piping bag fitted with a #5 round tip (You can buy these at Michael,s, Walmart or on Amazon for about $1.)
Once your cake is cooled, cut a circle of cake the size of your jar. Use a round biscuit cutter, but you could also use another jar or a small glass.
Spoon some raspberry jam over the cake, covering the surface and making sure it reaches the edges of the jar.
Put some frosting in your piping bag. Hold the bag at a 90 degree angle and squiggle the frosting along the edges of the jar. It doesn't have to be perfect, just squeeze and make a zig zag motion along the inside of the glass.
It should look like this. With a smaller glass or cutter, cut a piece of cake small enough to rest in the center of the “brain frosting”. Place the piece of cake in the middle.
That way you don’t go hurting your hand trying to pipe frosting all in the center. Holding the piping bag at a 90 degree angle again, loosely squeeze frosting all over the top of the cake. Just let it squiggle all over.
It should look like a gross brain in a jar.
Spider Brain
Fount on Wannabebalanced
Hot Dog Mummies-Hot dots wrapped in crescent rolls and mustard for eyes
Fount on Wannabebalanced
Funny Bones Halloween Treat Recipe
1
Line a rimmed baking sheet with parchment or wax paper.
2
Place the chips in a double boiler over just-simmering water and melt, stirring frequently. As soon as the chips are just melted (There may even be a few solid ones left), removed the pan from the heat and remove the top section of the double boiler so the chocolate’s temperature doesn’t keep rising.
3
Stick marshmallows onto both ends of the pretzels, with the marshmallows’ flat sides parallel to the pretzel.
4
Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature
Pretzel Stick, String Cheese and Green Onion Strips
Cookies, Hersheys Kiss and Orange Frosting
White Candy coating, green food coloring, use for or knife for knuckles and almond slivers for nails
Grapes on skewers, white frosting dab and mini chocolate chips for eyes.
