I know I say this every Halloween post, but I LOVE HALLOWEEEEEEEEEEEEN!!!!!!!!
I was back in “lifestyle expert” mode yesterday and shared some really fun and creepy Halloween ideas on Twin Cities Live, just in time for you to add some of my suggestions to your big Halloween rager this weekend. Or, use these recipes as your pre-Trick or Treating meal, to fuel your begging-for-candy-from-the-neighbors adventure.
On the menu was the aforementioned Rats on a Stick, 3D Skull Cakes with buttercream glaze, Alien Punch with gummy eyeballs, and for the drinking crowd, my Spook 75, a twist on the French 75 with gin and creme de violette. YUM. Try one or make them all. (Fun fact: my youngest would not even try the Rats on a Stick. He thought they were made of rats since they really looked like rats. Mom win!)
I put a lot of time into developing the recipes and making sure they were delicious, but also easy to whip up. No fancy skills needed, just a love for creepy Halloween food. If you watch the video, I also spent many hours crafting up spooky, evil decor. Mini pumpkins painted with black metallic paint. A foam Medusa head complete with 20 rubber snakes as hair. Copper painted bugs sprinkled everywhere. I found awesome black and white striped pillar candles and paired that with matching napkins, and polka dot plates. And don’t get me started on the 5 varieties of Halloween paper straws I snagged. Most of the finds were inexpensive, from the Dollar Store, or the bargain bin areas at Target and Michaels. I found the Wilton skull cake pan in-store at JoAnn, had a coupon so I got it for 50% off. Booya!
Here are the recipes I shared:
1 1/2 lbs of ground beef
3 tbs minced garlic
1 1/2 tsp salt
1 tbs parsley
1 tbs basil
4 tbs grated parmesan reggiano cheese
3 slices of bread, torn into very small pieces
Combine all ingredients in large bowl well. The best way to combine is with clean, dry hands. Make sure everything is fully incorporated. Once the ingredients are mixed, divide the meat into 8 equal balls. Roll the balls into ovals and start to pinch out a head/neck. Try to keep the “body” in a more oval shape. Bring the “head” to a point for the nose. Lay out the 8 “rats” in a 13×9 inch pan, making sure they don’t touch each other. Bake at 350 degrees for 15 minutes. After the 15 minutes are up, you can add BBQ sauce, spaghetti sauce with a brush. Bake for another 15 minutes. Remove from oven. Add 12 inch skewer for the “tail”. Use peppercorns for eyes & nose. Use dried rosemary for whiskers. Use sliced almonds for ears. (Make sure that if you want to decorate the rats, do it before cooking. Once they are cooked, they are not soft enough to add the eyes, nose and ears.) Serve alone or with a side of spaghetti.
Wilton 3D skull pan
any boxed cake batter (follow box directions)
1 tbs butter, room temperature
1 tbs cream cheese, room temperature
1 tbs vanilla extract
3 tbs milk
1 cup powdered sugar
Using an electric mixer, combine butter, cream cheese, vanilla and milk on low speed for 1 minute in a large bowl. Add powdered sugar to bowl, starting the mixer on low then, moving up to high once the sugar has combined. Glaze should be thin. If it’s too thick, add a few drops of milk. If it’s too thin, add a small amount of powdered sugar. Add glaze to a zipper sandwich baggie, cut off 1 corner and use baggie as frosting bag. Glaze skulls.