Have a Ball This Halloween and Enjoy This Retro Treat!

Sweet and Spicy Pepitas Popcorn Balls

courtesy: Food Network Kitchens

Ingredients
3 (3.5-ounce) bags natural microwave popcorn
2 cups pepitas (hulled pumpkin seeds)
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, cut into pieces, plus more for forming
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper

Directions
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.

Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.

When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

Be Wicked Tonight!

As we would say up in New England, this drink is WICKED good!


Wicked Hot Chocolate Mousse
courtesy: Giada De Laurentiis


Ingredients
4 large eggs, separated*
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows

Directions
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Spicy Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
Cocoa powder
Ground cayenne pepper
With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
Yield: 2 cups


Speaking of all things WICKED!

Here is the link for the next Broadway musical that is on my agenda! Tickets book out early!


Wicked - the Untold Story of the Witches of Oz

http://www.wickedthemusical.com/#

What Iconic Blonde Character Am I Going To Be For Halloween?

Take a Sneak Peak Below For A Hint...

Tiempo de Calabazas!

There is nothing I like more than a nice, warm cup of soup on a chilly evening. Get that fireplace crackling, cozy up under a thick blanket with your sweetie, and enjoy this rustic and earthy pumpkin soup.

Black Bean and Pumpkin Soup
courtesy: http://www.earthfare.com/

Preparation time: 10 min.Cooking time: 15 min.

3/4 ancho pepper
3/4 tsp. cumin seeds
10 ounces canned black beans, rinsed, drained
2/3 cup onions, chopped
2 cloves garlic, peeled
1-1/3 cups vegetable broth, or fat-free reduced-sodium chicken broth
2/3 cup water
10 ounces pumpkin
1/8 tsp. cilantro, finely chopped

Cooking Directions


Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn). Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro. This soup can also be served chilled. You can make this soup 2-3 days in advance; it can be frozen up to 2 months.


Courtesy American Dry Bean Board.

My vote is for #3 - THE PERFECT PICKLE SURPRISE!

These funny food costumes can be found on the following sites. If you are crafty, like little Jr., then maybe you can whip one up at home.

http://www.seriouseats.com/2008/10/food-halloween-costumes.html

http://www.brandsonsale.com/food-costumes-for-adults.html

Other fun ideas could be Betty Crocker (like Blonde Appetit herself!), Alice-in-Wonderland and hand out Petit Fours with Eat Me on them and mini-bottles that say Drink Me, Spaghetti and Meatballs made with Yarn and such, a sexy chef, a Waffle House Waitress, a naughty banana, Green Eggs and Ham, a six pack of beer with your buddies, a hunter and a deer (venison is food...right), Iron Chef, and more.

I really like the following link for homemade food costumes: Pig Spit, Smores, and Sushi all make me laugh. Really creative!

http://www.coolest-homemade-costumes.com/food-costume.html

Check out the following link for additional WEIRD FOOD IDEAS!

http://www.endlesssimmer.com/2008/10/22/top-ten-weirdest-food-halloween-costumes/

Bottom-line: Get creative, get wacky, and most of all have fun!

I got a rock!

I really did sit home and watch It's The Great Pumpkin Charlie Brown...Here is one of my favorite scenes.

Say Cheese!

Last Friday, Jr and I went to a Halloween party at Carolina Walk. Since Halloween just happens to be Jr.'s FAV holiday, it was the first of many costume parties that we will attend before Oct. 31st. Jr.'s costume is TOP secret until its final reveal. He happened to set the bar quite high last year and he knew that he had his work cut out for him. So, the shopping process began early. A gold jersey. A cave-man like wig. Dracula teeth. It finally hit me - Teen Wolf. But, it was a work in progress. As the rain fell on Friday afternoon, I arrived at his house to find him cutting a body suit pattern and sewing it together on his old, baby blue Singer sewing machine. (yes. he can sew!) I had my doubts that it would be ready. However, he pulled it off! It was a hit!

Unfortunately, the components to my costume had yet to arrive from eBay. (I did not realize it would take so long to ship from ...opps!...Neveda!) I made a mad dash in 5 o'clock traffic to Halloween Express. What could I be?! I began to slightly panic! A sailor girl. Too big. Alice in Wonderland. Too...I don't know. Too oh la la. I Love Lucy. "Too doughty," said the dressing room attendant. Fairy wings could be fun. I love a good prop! How about "A Barrel of Monkeys"? Funny, but kinda dorky. I felt like Goldilocks trying out porridge. Speaking of Goldilocks, there was even one of her. And then I saw it. Raggedy Ann! I grew up loving that little doll. My version was slightly "different" shall we say. It is a given rule that Halloween is the one time where even the most proper of ladies can channel their inner vixon. It was fun. (the striped stockings were my FAV) A nod to the past.

I had forgotten how much fun it was to dress up! Another major part of the night is taking pictures. So check out the guests...SAYING CHEESE!

Speaking of CHEESE. EarthFare has an excellent selection of gourmet cheese for your upcoming Halloween soiree!

May you find the following hints from Earthfare to be helpful:

"When arranging your own gourmet cheese board, make sure to include a mix of flavors and textures, for example – one soft, one sharp, one blue, and a fresh Chèvre goat cheese. Or, choose a gourmet platter prepared by our Specialty Department.

Classic Tray

A sumptuous selection of creamy French Brie, fresh Chèvre, Swiss Menthol, Dill Havarti and Sharp Cheddar.

Holiday Favorites

An elegant arrangement of Wensleydale with cranberries, herbed Brie, Bucheron, English Stilton, Dutch Parrano and a decadent sun-dried tomato cheese spread." http://www.earthfare.com/

Brie, Fig & Candied Walnut Tart

When searching for something quick yet delicious to prepare for unexpected guests or last minute get-togethers, may we suggest this decadent tart.

Start with one kilo wheel of Président brie, an authentic soft white rind cheese from the La Brie province located southeast of Paris. Slice through the diameter creating two perfect discs.
Spread Dalmatian fig preserves between the two halves of the Brie. Dalmatian fig spread comes from Adriatic figs, hand-picked by local farmers in the Dalmatia region of Croatia. The figs are sun-dried and carefully cooked to sweet perfection, capturing the superior natural flavor of the Dalmatian fig variety.

Top with candied walnuts and heat in the oven until Brie is warm and creamy. Serve with Waterwheel crackers.

I like Halloween. But I don't like CANDY CORN.

Be a Party Animal This Halloween!

Jolie
October 2008
RSVP: “Groan”-up Halloween Party

Why let the children have all of the fun this Halloween? Grown-ups should have a ghoulishly good time too! Throw a festive costume cocktail party for your friends that they won’t forget! All Hallow’s Eve is a great reason to celebrate.

Your party does not have to take place on Halloween night. In fact, it may be better to host your event the weekend before Halloween. This may help guests with children accommodate their schedule. Be sure to get your invitations out a few weeks in advance. This allows guests time to plan their costumes! You have lots of invitation options from premade to evite.com. Or you can get creative and hand deliver mini pumpkins with the party date, time, etc. painted on them.

Set the tone with a grand entryway. Hang paper lanterns from your trees. Line your front steps with bushels of hay and carved pumpkins. Colorful mums will bring your home lasting fall foliage. Line your walkway with tombstones made from foam and carved with your guests names. Create a frightening fog with dry ice. Use a CD of scary sounds to draw your guests into your devilish lair. For a “creepy-chic” atmosphere inside, transform your home into an abandoned haunted house by draping your furniture with white sheets. Use thin boards of plywood to “board” up your windows. Hang faux spider webs across doorways. Replace your light bulbs with red, green, or black bulbs for an eerie glow. Set up a self serve bar so that guests can help themselves. Decorate the bar and buffet with a cooper urns filled with fall branches. Drop non-toxic plastic glow sticks into the punch “cauldron”. Fill a latex glove with water, freeze, and then remove glove for a creepy ice cube. Scatter jack o’lanterns, gourds, and votives around the food. Large glass hurricanes filled with candy corn, orange m&ms, or coffee beans make the perfect base for black and orange candles.

What is a cocktail party without fun drinks?! Continue the spooky theme by serving Spiked Apple Cider, Bloody Marys with Eyeball Olives, and seasonal beers such as Hobgoblin and Sam Adam’s Oktoberfest. Get your guests groovin’ to the Monster Mash when you serve up some signature cocktails.

The Jack O’Tini, serves one
Courtesy of Drinkoftheweek.com

2 oz. Vodka - chilled
1/4 oz. Bols Pumpkin Smash Liqueur
1 candy corn
Place a single candy corn at the bottom of a chilled cocktail glass. Combine vodka and liqueur in a shaker with ice, shake well, and strain into the glass.

The Spider Kiss, serves one

1 oz. MIDORI
1 oz. SKYY Vodka
Dash of fresh lemon juice
Shake and strain ingredients into a martini glass.
For an extra scare, drizzle grenadine down the side of the glass, creating a blood-like effect. For garnish, add a chocolate-dipped orange slice.

Orange Satin Cosmo, serves 20ppl
Courtesy of InStyle Parties

In a large ice-filled pitcher stir together 8 cups vodka, 2 ½ cups mango juice, 2 ½ cups Cointreau or triple sec, 1 ¼ cup fresh lime juice and 7 tbsp. superfine sugar. Mix well and strain into cocktail glasses. Garnish with black licorice sticks.

Since the cocktails will be flowing, be sure to offer guests some “finger” foods. Your guests may be in elaborate costumes so keep the foods bite size and easy to eat. You can continue the theme on your buffet . For example, offer up a heaping tray of chicken wings and label them “Bat Wings.” Gourmet food shops have many premade dips, pretzel mixes, etc. to help make your food preparation much easier. A sophisticated choice would be black and orange caviar toasts. Offer up some traditional childhood favs, such as popcorn balls and caramel apples.

The highlight of the evening is the costume contest. Create a stage like area for the guests to show off their creative and unique costumes. You could even go as far as have someone DJ the event. Have guests judge for best couple, scariest, most-risqué, and silliest. Another interactive game is Make-A-Mummy. Separate your group into teams. With rolls of toilet-paper see which team takes one of their own and turns them into a TP mummy. Offer prizes for quickest and best-looking.

A great idea for a “photo room” came from Monnie Murray, “We decorated over-the-top in that room and put the digital camera in the room. It was like the photo booth at the fair! It was great fun to get all the pics and go through them the next day! If you really want to go all out (or have a friend that's a photog) have a professional take the pics.” Kate Cassone Castellaw took her photos one step further and turned them into party favors. Kate said, “We had a Halloween party last year and took a picture of everyone in their costume when they arrived. Then we printed them with a little portable photo printer, put them in a clear frame, and handed them out as party favors at the end of the party.”

May your Halloween party be a spook-tacular success. And as always, remember to RSVP. Happy haunting!

Tonight the Great Pumpkin will rise out of the pumpkin patch. He flies through the air and brings toys to all the children of the world. - Linus

Mmmmm. I have not tried this recipe. However in my quest for all things Halloween, I stumbled across this yummy sounding dish! Maybe I am still on a carb high from PASTA WEEK or maybe it is the chilly Autumn air, but I think this pasta dish sounds great! Warm and cozy!

I know, it is written using the Metric system. (Do you remember when we were kids and they were trying to convert us Americans over to Metric...that was short lived?!) But back to the measurements...if you cook like me...I would simply eyeball everything to the liking of my taste buds. If you like cheese (like me!!!), then simply add more cheese. I believe that this recipe is more about a blending of flavors. It sounds quite rustic and dee-lish!

Bacon and Pumpkin Pasta

courtesy: www.bbcgoodfood.com

Ingrediants:

3 tbsp olive oil
140g pancetta or bacon, cut into cubes (abt 5oz)
1 small onion , thinly sliced
25g butter (abt 2 tablespoons)
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage , finely shredded (abt 2 tablespoons)
400g pasta (we used penne) (14oz or abt 1 lb)
25g freshly grated parmesan , plus extra to serve (abt 2 tablespoons)

Method:

Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Making it vegetarian or greener
Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the Parmesan.

Take a Closer Look!!!!

Halloween is right around the corner.

Stay tuned next week for 5 days of spooky Halloween ideas!!!

For now...CLICK HERE for a few from my friends at Food Network.

http://www.foodnetwork.com/halloween/package/index.html

P.S. A Pumpkin after my own heart. Yum.

A Cheeseburger Pumpkin.

Now that's a pickle surprise that looks good enough to eat!