Halloween Boofetti Recipes

Ingredients

• 4 cups water
• 1/4 cup white vinegar
• 4 eggs
• 2 ripe avocados, halved, pitted, and skin removed
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 4 slices whole grain bread, toasted
• 8 slices tomato
• 1/4 cup crumbled feta cheese, divided
• 1/4 cup Kalamata olives, halved, for garnish
• 1 Tbsp red onion, chopped
• Sea salt, for garnish
• Coarse black pepper, for garnish

Directions

1. In a medium saucepan over medium-high heat, bring water and vinegar to a boil. Reduce heat so the water is vigorously simmering. Crack eggs and gently drop into the water. Cook for 4-6 minutes, or until eggs are firm on the outside.
2. Meanwhile, in a small bowl, mash avocados with a fork to desired consistency. Stir in lemon juice and ¼ teaspoon salt; set aside.
3. Place toasted bread on a platter. Spread evenly with avocado mixture and top each with 2 tomato slices. Using a slotted spoon, remove eggs from water and place 1 on each slice of toast. Sprinkle evenly with feta cheese, olives, onion, sea salt, and coarse black pepper. Serve immediately.

You will need

• chopstick or skewer
• small paintbrush

Ingredients

• 24 mini cheese rounds
• 24 green olive slices
• 8 black olives
• red gel food color

Directions

1. Remove the wax casing from the cheeses. Use a paring knife to carefully cut a divot in the center of the cheese that's approximately the size of a green olive slice.
2. Press a green olive slice into the divot firmly, being careful not to damage the olive slice.
3. Use a paring knife to make three round slices from each black olive. Place the black olive round in the center of the green olive to make a "pupil."
4. Dip a small paintbrush into the red gel food coloring and paint squiggly lines from the olives outward to give the eyes a bloodshot effect. Six to eight lines per eyeball will provide the best look.
5. Keep cold until ready to serve.

Ingredients

• 1 chocolate cake box mix
• 1 can fluffy white or buttercream frosting*
• 9 ounces semi-sweet chocolate
• 1 cup heavy cream
• 3/4 inch black ribbon
• floral wire
• white writing gel

Directions

1. For cake: Prepare cake mix and bake 8-inch layers according to package directions. Cool completely.
2. Frost between layers with ½ of the white frosting. Lightly frost top and sides of entire cake with remaining frosting. Set aside.
3. For ganache: Chop chocolate and pour in a medium bowl. In a small saucepan, bring cream to a boil and pour over chocolate. Whisk continually until smooth. Set aside to cool for 15-20 minutes.
4. For bats: Cut about 3-4 inches of ribbon. Cut a 3-inch piece of floral wire. Tie ribbon around wire tightly and bend top of wire over to secure bat.  Use white gel for two eyes. Trim edges of wings.
5. When ganache has cooled, pour over cake, starting in the center and working out to the edges of the cake. Let set at least ½ hour. Place bats on top of cake.