Happy Friday lovebugs,
Here are some spooky recipes for your Halloween.
Vampire Punch
c/o Real Simple
Ingredients
1/4 cup sugar
1/2 cup Campari
1/2 cup gin
1/2 cup orange juice
3 cups club soda, chilled
1/2 cup pomegranate seeds
1 orange thinly sliced
Directions
- Combine the sugar and ¼ cup water in a small saucepan. Cook over medium heat, stirring often, until the sugar has completely dissolved, 1 to 2 minutes. Let it cool.
- In a large pitcher or punch bowl, combine the Campari, gin, orange juice, and sugar syrup; chill for up to 12 hours. Just before serving, add the club soda, pomegranate seeds, and orange. Serve over ice.
Sour Cream and Chive Crackers
Ingredients
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper (optional)
1 cup shredded fontina cheese
4 tbsp. butter, cold, cut in 1/2" pieces
2 tbsp. chopped fresh chives
1/4 cup sour cream
Small amount of black sesame seeds
Directions
In the bowl of a food processor place flour, salt, pepper (optional if your little ghouls don't like any spice), and the cheese, pulse one or two times. Add butter and pulse a couple more times until mixture is looking crumbly. Add chives and sour cream and pulse until the mixture is starting to ball up.
Substitution:
I used fontina cheese, but parmesan or white cheddar would also work well.
Place cracker dough in a covered bowl and refrigerate for 20 minutes.
Heat oven to 350 degrees F.
On a lightly floured surface roll dough to 1/4" thick and cut out with small ghost shaped cutter and place them 1/2" apart on a baking sheet lined with parchment or a silpat. Place two black sesame seeds for eyes and one for the mouth. I love mini cutter sets such as these, your local craft store is a good source too.
Bake 13-15 minutes.
Spooky Brookies
Ingredients
For the brownie layer:
1 box (18.75 oz) Ghirardelli Chocolate Supreme Brownie Mix (makes an 8x8inch pan)
1/4 cup water
1/3 cup oil
1 large egg
For the cookie layer:
- 16 Halloween Oreos
- 1 pkg (16.5oz) Nestle Chocolate Chip Cookie Dough (in the refrigerated tube)
- 1/2 cup Ghirardelli milk chocolate morsels
- 32 candy "eyes"
Directions
- Preheat oven to 325 degrees F. Line an 8 or 9inch square baking dish with parchment paper. Set aside.
- Mix ingredients for brownies in a large bowl using a whisk. Mix until just combined. Pour into bottom of baking dish, spreading so batter goes all the way to the sides.
- Top with 16 Oreo cookies.
- Breaking the chocolate chip cookie dough into chunks, drop by tablespoons onto the brownie/Oreo layer. Continue until all cookie dough is used, and brownies are nearly covered.
- Top with extra milk chocolate morsels (optional).
- Bake for 35-40 minutes. Press "eyes" onto melted chocolate chips. Allow brookies to cool at room temperature. Once cooled, cover with foil and refrigerate for 2 hours (or overnight). Cut into 16 bars. ENJOY.
