Friday, October 31, 2014

Friday Foodday

Happy Friday lovebugs,
Here are some spooky recipes for your Halloween.

Vampire Punch
c/o Real Simple
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


  1. 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.
  2. 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 
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

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.

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

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"
  1. Preheat oven to 325 degrees F. Line an 8 or 9inch square baking dish with parchment paper. Set aside.
  2. 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.
  3. Top with 16 Oreo cookies.
  4. 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.
  5. Top with extra milk chocolate morsels (optional).
  6. 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.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.