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Fun Recipes For Halloween By Elizabeth Black

3 Bad Moon Rising small My favorite time of year is the fall. Halloween is my favorite holiday. I like it even more than Christmas.

Fall is also the time for baking. While I make the usual fall goodies like pumpkin bread, banana nut bread, and various types of pies, I like the fun foods for Halloween. The first two recipes here are fun foods ideal for the scariest night of the year. The second two are more traditional fall treats. Enjoy!

BROKEN GLASS CUPCAKES

13 Owl Flying extraIngredients:

1 Can white frosting

1 Box Red Velvet Cake Mix

Sugar Glass:

2 cups water

1 cup light corn syrup

3 1/2 cups white sugar

1/4 teaspoon cream of tartar

Edible Blood:

1/2 cup light corn syrup

1 tablespoon cornstarch

1/4 cup water, or more as needed

15 drops red food coloring

3 drops blue food coloring

Directions:

1- Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

2- Divide cake batter between lined cupcake tins.

3- Bake according to box instructions. Let cool and frost cupcakes with white frosting.

4- Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.

5- Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

6- Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

UNICORN POOP COOKIES

Video: http://www.youtube.com/watch?v=vrq8v9ijPs4&feature=youtu.be

Ingredients:

1 C. sugar

1/2 cup butter, softened

1/2 cup shortening

50 gram cream cheese, softened

1/2 teaspoon salt

1 whole egg

1/2 teaspoon almond extract

2 cup all purpose flour

Preparation Method:

1- Combine butter, shortening and cream cheese in a large bowl, beat together until smooth. Add sugar and salt. Beat until combined. Beat in egg and almond extract until combined and gradually add the flour beating until combined.

2- Form dough into a ball with your hands and then into a log shape, divide the log shape into six portions (or how ever many colours you want).

3- Place each portion of dough into individual bowls and tint the dough different colours.

4- Chill tinted dough in the refrigerator 1 hour or freezer 15-20 minutes.

5- Divide each tinted chilled dough ball into 8 equal pieces.

6- Take one piece of each colour dough ( leaving the rest in the fridge while you work) and roll out like a rope or snake on your counter-top. If you use a piece of waxed paper on the counter, you shouldn’t have to add any flour.

7. Roll the rope shape to about 6 inches long. Continue rolling all the colours and stacking them into a pile. Gently press the ropes together and roll the large multicoloured “rope” on the counter to round and smooth it and if desired to lengthen it to 10 to 12″.

8- Cut the multicoloured “rope” into two pieces, using both hands, roll with your palms in different directions on both end of the rope pieces to twist it gently.

9- Coil the rope into a poop shape, using your imagination as to what you think unicorn poop should look like

10- Press in some silver candy balls (dragee) into the dough pieces to decorate if desired. Place dough on greased cookie sheet (or one covered with parchment or silicone mat) and bake at 375F for 8-10 minutes until cookies are set and bottoms are light brown, they will not spread very much.

11- Cool on wire rack.

12- Coat with sparkle gel and/or disco dust to give them some sparkle and add some sprinkles to the still wet gel for more texture. Let cookies dry completely before stacking.

CARAMEL CORN

5 Gifts in the Dark smallIngredients:

1 1/2 cup Brown Sugar

1/2 cup Butter

1/4 cup Corn Syrup

1/4 cup Molasses

1/2 teaspoon Salt

1 teaspoon Maple Syrup

1/3 teaspoon Cream of Tartar

1/2 teaspoon Baking Soda

4 Quarts Popped Corn

1 1/2 cup Mixed Nuts or Spanish Peanuts

Directions:

1- In saucepan, combine brown sugar, butter, molasses, corn syrup, and salt.

2- Boil for 6 minutes, stirring constantly.

3- Add flavorings, cream of tartar, and baking soda.

4- Stir in nuts and cover the nuts completely with the mixture.

5- Stir in popcorn a bit at a time and coat completely.

6- Make sure to mix the nuts well with the popcorn.

7- Bake in 200 degree oven for one hour.

Hint:  Don’t eat it all at once!

MAPLE CANDY

The directions for making maple candy reminds me very much of making English toffee. It’s all in the chemistry.

Ingredients:

2 Cups Fancy-grade Maple Syrup

Directions:

1- In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235 degrees F, stirring the surface occasionally to keep it from boiling over.

2- Immediately remove the pot from the heat, leaving the thermometer clipped to the side, and place the pot on a wooden board to cool. (Do not touch the syrup while it is cooling, or large crystals will form.)

3- Cool the mixture to 175 degrees F, approximately 10 minutes.

4- Beat the mixture rapidly and continuously with a wooden spoon until the syrup becomes lighter in color, thick and creamy and begins to lose its gloss (about 4 to 5 minutes).

5- Pour into rubber maple-sugar molds or a buttered pan. If using a pan, score into squares immediately). Set aside to cool.

6- When the candies are cool, turn the molds upside down and remove.

7- Candies will store up to 1 month in a container in a cool, dry space. Makes 18 to 20 one ounce maple leaves.

Hint: The outside temperature dramatically affects the degree to which you boil maple syrup. 235 degrees is considered the “soft ball stage.” To obtain the “soft ball stage”, maple syrup is boiled 22 degrees past the boiling point of water. You will find that water will reach the boiling point at anywhere from 209 degrees to 217 degrees depending on the outside temperature and humidity.

Here’s where to find Elizabeth Black (EA Black) on the web. Friend me on Facebook, follow me on Twitter, and check out my books! I’ve included my Amazon author pages for both of my pen names, so whether you’re into sexy or spooky, I have stories for you!”

Elizabeth Black – Blog and Web Site: http://elizabethablack.blogspot.com/

Elizabeth Black – Facebook: https://www.facebook.com/elizabethablack

Elizabeth Black – Twitter: http://twitter.com/ElizabethABlack

Elizabeth Black – Amazon Author Page: https://www.amazon.com/author/elizabethblack

E. A. Black – Amazon Author Page: http://www.amazon.com/~/e/B00BBWHMFM

(Note: Elizabeth Black’s blog contains adult content.)

The Wicked, Weird and Whimsical Words Halloween Blog Tour runs every other day October 23-October 31. Join us all five days for Halloween fun! Be sure to say hello on any post to be entered in a giveaway at the end of the tour!

Thanks to Elizabeth Black for her guest post. (I can’t wait to try out a couple of the recipes). Be sure and visit the other blog sites for fun Halloween-themed posts (including my guest posts). Coming up on Whimsical Words between now and All Hallow’s Eve: speculative authors Trisha Wooldridge and Gail Z. Martin. Missed some of these fabulous guest posts? Check out the Wicked, Weird and Whimsical Words Halloween Blog Tour for links.

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Readers and Writers Recipes: Tomato Mozzarella Salad

I had an open house for a couple of dozen people while my daughter was visiting from California. I’ve decided to share 3 of the recipes I fixed. Tomato Mozzarella Salad is the second. Like my last recipe Strawberry Salad, Tomato Mozzarella Salad works well for a church or organization pitch-in, book club or readers’ group get-together, family party, or any other fun gathering. (I’ll add pictures next time I fix it. I was so busy put food out, I forgot to photograph the salads!)

Tomato Mozzarella Salad

Ingredients:

2 pints grape tomatoes

1 pound of mozzarella cheese

1/3 cup balsamic vinaigrette dressing

1 Tablespoon dried basil

Salt and pepper to taste.

Directions:

1- Slice tomatoes in 1/2 and place in a medium-sized bowl.

2- Cut mozzarella into cubes (or pieces) about 1/2 to 3/4 inch square. Add to bowl.

3- Sprinkle basil over tomatoes and cheese. Add vinaigrette dressing.

4- Stir and serve. (Keeps well in refrigerator for a couple of days).

Notes:

1- Two 8-ounce containers of 1/3-ounce mozzarella can be cut into quarters and used for the cheese in this recipe. Likewise, 1-pound of mozzarella cheese sticks can be sliced into chunks and used. 2- Fresh basil can be used in place of dried, but you need 1/4-cup or more. This is a pretty salad.

Appearing Monday on Whimsical Words: guest horror author, M.J. Moore.

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Readers and Writers Recipes: Strawberry Salad

I just had an open house for a couple of dozen people while my daughter was visiting from California. I’ve decided to share 3 of the recipes I fixed. Strawberry Salad is the first. Like my last recipe Olive Jones Vegetable Salad, Strawberry Salad works well for a church or organization pitch-in, book club or readers’ group get-together, family party, or any other fun gathering. (I’ll add pictures next time I fix it. I was so busy put food out, I forgot to photograph the salads!)

Strawberry Salad

Ingredients:

12 ounces raw spinach

1 quart fresh strawberries, sliced

1 can mandarin oranges (drained)

Dressing Ingredients:

1/2 cup olive oil

1/2 cup sugar

1/4 cup balsamic vinegar

1 teaspoon Worcestershire sauce

1 Tablespoon poppy seeds

2 Tablespoons sesame seeds

1 Tablespoon grated or finely diced onions

Directions:

1- Mix dressing, set aside until ready to serve.

2- Put spinach into a large bowl.

3- Slice then add to the spinach, strawberries.

4- Add drained oranges to the salad.

5- When ready to serve, stir dressing, then pour over spinach salad.

Notes:

1- Left-overs don’t store well, so make what you think your family/friends will eat. Halve recipe if you don’t think it will be eaten right away. 2- This is a really pretty and tasty salad, so try it out when strawberries are in season.

Appearing Monday on Whimsical Words: links to a 2-part video of me giving a talk on the Young Adult market to Annapolis Chapter, Maryland Writer’s Association. Warning: I am a chatterbox!

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While a guest at a local DAR meeting, I had an opportunity to taste lots of delicious lunchtime food. My favorite dish was a creamy vegetable salad My thanks to Linda Lehmann for sharing her recipe with me. And now, I share it with you. Like my last recipe Blueberry Citrus Cake, Olive Jones Vegetable Salad works well for a church or organization pitch-in, book club or readers’ group get-together, family party, or any other fun gathering.

Olive Jones Vegetable Salad

Ingredients:

1 head cauliflower

1 small onion

1 bunch broccoli

1 carrot

1 cup celery

1/2 lb. fried bacon

Directions:

1- Cut cauliflower and broccoli into small flowerets and place in a large serving bowl.

2- Cut up celery, chop onion fine, slice carrot thin, and crumble bacon or use bacon bits. Add to vegetables in bowl.

3- Make, then pour Creamy Dressing (recipe below) over vegetables.

Creamy Dressing

Ingredients:

2 cups mayonnaise or salad dressing

2 teaspoon vinegar

1/4 cup sugar

1 Tablespoon Worcestershire sauce

1/4 cup grated Parmesan cheese

Scant teaspoon dry mustard

Directions:

1- Mix the dressing ingredients in a medium sized bowl, then pour over the vegetables.

2- Chill salad in the refrigerator at least one hour or until ready to serve.

Notes:

1- I use Miracle Whip Lite in place of mayonnaise.

2- Salad yields 10 to 12 servings.

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Dear friend, Anne, is a marvelous cook and the source for many of my favorite recipes. I have an abundance of blueberries this year on my blueberry bushes. Anne made the most marvelous cake for a family Fourth of July picnic using blueberries and a lemon cake mix. I share it here today with you. Like my last recipe Brookies, Blueberry Citrus Cake works well for a book club or readers’ group get-together, family party, or any other fun gathering.

Blueberry Citrus Cake

Ingredients:

1 package 2-layer-size lemon cake mix

½ cup orange juice

½ cup water

1/3 cup cooking oil

3 eggs

1-½ cups fresh or frozen blueberries

1 Tablespoon finely shredded orange peel (1 large)

1 teaspoon finely shredded lemon peel (2 lemons)

1 recipe Citrus Frosting (recipe below)

Directions:

1- Preheat oven to 350°.

2- Grease-and lightly flour two 8×1 ½ inch or 9xl ½ inch round baking pans; set aside. (Try coating the fresh blueberries with some of the dry cake mix to keep the berries from settling to the bottom of the pans.)

3- In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Then, beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes.

4- With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.

5- Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean.

6- Cool layers in pans on wire racks for 10 minutes. Then, remove cakes from pans and cool thoroughly on racks.

7- Frost with Citrus Frosting (recipe below).

Citrus Frosting

Ingredients:

3-ounce package of cream cheese

1/4-cup softened butter

3 cups powdered sugar

2 Tablespoons orange juice

1 cup whipping cream

1 Tablespoon finely shredded orange peel

1/2 Tablespoon finely shredded lemon peel

Orange peel curls and additional blueberries for garnishing (optional)

Directions:

1- In a medium bowl beat together one 3-ounce package softened cream cheese and ¼ cup softened butter until fluffy.

2- Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined.

3- In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture.

4- Add 1 Tablespoon finely shredded orange peel, and ½ Tablespoon finely shredded lemon peel. Beat on low until combined.

5- Frost cake. Garnish with orange peel curls and fresh blueberries, if desired.

Notes:

Store frosted cake in the refrigerator. Serves 12. 

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Readers and Writers Recipes: Brookies

099 These brownie-cookie creations using brownie mix and chocolate chip cookie mix are quick and easy to fix. A hit with kids and grown-ups alike, you’ll always want to keep the ingredients around for a hot-from-the-oven treat for guests. Like my last recipe Chocolate Waffles, Brookies work well for a book club or readers’ group get-together, family party, or any other fun gathering.

Brookies

Ingredients:

1 package Brownie Mix for 9” x 12” pan

   Ingredients to make Brownie Mix

   (usually eggs, vegetable oil, and water)

1 package Chocolate Chip Cookie Mix that makes 36 cookies

   Ingredients to make Chocolate Chip Cookie Mix

   (usually eggs and margarine)

Directions:

1- Preheat oven to 350º F. Spray 30 cupcake tin cups VERY WELL with a vegetable spray like Pam or grease-well.

2- Make Brownies according to directions on package in a bowl.

3- In another bowl, make Chocolate Chip Cookies according to directions on package.

4- Divide the Brownie batter evenly between the 30 cupcake tin cups.

5- Put a scoop of Chocolate Chip Cookie batter in the center of each Brownie-filled cupcake tin cup, making sure to use all the cookie batter.

6- Bake for 12-17 minutes (depends on your oven & mixes used). Watch the Brookies. They’re done when the cookie batter in the center is lightly browned.

7- Remove cupcake tins from oven. Cool briefly. Remove Brookies from tins with a clean knife.

8- Serve warm or cold, with or without ice cream. Keep leftover Brookies in an air-tight container. Brookies also freeze well.

Notes:

1- Again, make sure your cupcake tin cups are well-oiled, well-greased, or well-sprayed with a vegetable cooking spray (like Pam). Brookies will stick to the pan if you don’t.

2- When finished baking, only cool Brookies slightly, then remove from muffin tin cups. The only down-side to Brookies is that they’re a little challenging to remove from the muffin tin in perfect condition. Of course, imperfect Brookies will still taste fabulous!

Appearing Monday on Whimsical Words: a guest post from author, Alesha Escobar.

 

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Readers and Writers Recipes: Chocolate Waffles

These brownie-like chocolate waffles are a hit with kids and grown-ups alike. All you need is confectionery sugar to sprinkle on the waffles before serving, but sometimes I put a scoop or 2 of ice cream on top of a chocolate waffle for an extra-special treat. Like last week’s Pepperoni Pizza Dip, Chocolate Waffles work well for a book club or readers’ group get-together, family party, or any other fun gathering.

Chocolate Waffles

Ingredients:

1/2 cup margarine (or butter if you prefer), softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 Tablespoons vegetable oil

6 Tablespoons of unsweetened cocoa

1/2 cup milk (I use skim)

1-1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon cinnamon (optional)

Directions:

1- Cream margarine and sugar. Then, beat in eggs one at a time.

2- Stir in vanilla, vegetable oil, and cocoa.

3- Add flour, baking powder, salt, and cinnamon. Then, add milk. Mix until well-blended.

4- Follow the directions on your waffle iron for cooking waffles. Serve hot or cold.

Notes:

1- Make sure your waffle iron is well-oiled or sprayed with a vegetable cooking spray (like Pam).

2- Watch closely. As soon as the waffles appear cooked, remove them. Remember, because they’re chocolate, it’s harder to tell if they’re burning.

3- The cinnamon is optional. Some people prefer the waffles without it.

Appearing Monday on Whimsical Words: a guest post from author, JM Johansen.

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