Halloween Boofetti Recipes

Lil Mummy’s Lil Frankie
Avocado Toast

 

Total Time: 20 mins

Prep Time: 10 mins

Cook Time: 10 mins

Yield: 4 servings

Equipment: serving tray or platter

 

      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.

        Wherever I go, wherever they have it, I order avocado toast. I guess you could say I’m a little bit obsessed with it. When I make it at home, I go all out. I use multigrain bread, because it’s a little thicker and gives the toast more oomph, and I pair it with a poached egg because, well, it pairs so perfectly. The toppings add a really gourmet taste. I can’t wait for you to try this!



         

        Spooky Halloween Punch 

         

        Total Time: 10 mins

        Prep Time: 10 mins

        Cook Time: n/a

        Yield: 2 servings

        Equipment: Mugs & Drinkware, Pitcher


        You will need

        • Food Safe Gloves (for making icy hand sculptures)

        Ingredients

        • 4 quarts cranberry juice cocktail
        • 2 cups pineapple juice
        • 6 oz frozen lemonade concentrate, thawed
        • 1/2 - 1 (2 liter) bottle ginger ale (or lemon-lime soda)
        • 4-6 cups vodka (optional),
        • Frozen cranberries (optional for garnish)

          Directions

          Punch

          1. Pour the cranberry juice, pineapple juice, lemonade concentrate, ginger ale, and vodka (if using) into a punchbowl and stir. Make sure you leave enough room for your spooky ice sculptures

          Spooky Icy Hand Sculptures

          1. For the hands, fill the food safe glove 3/4 full with water (or use juice so you don't water down your punch). Tie them like a balloon, or twist the end and use a strong clamp to keep it closed and lay as flat as possible in the freezer (on a tray, recommended).
          2. When frozen solid, take gloves out of the freezer and very gently cut the gloves off using small scissors or knife. Be careful not to break the fingers.
          3. Add hands to the punch just before your guests arrive.

           

          Cheesy Eye Ball Recipe

           

          Total Time: 15 mins

          Prep Time: 10 mins

          Cook Time: 5 mins

          Yield: 1 serving

          Equipment: serving tray or platter


          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.

           

          Tara's Tip: Use a Halloween Boofetti serving platter for a perfect presentation!

           



           Halloween Hot Dog Mummies

           

          Total Time: 33 mins

          Prep Time: 15 mins

          Cook Time: 15-18 mins

          Yield: 10 servings

          Equipment: serving tray or platter


          Ingredients

          • 1 package refrigerated dough
          • 10-12 hot dogs
          • 6-10 slices cheese
          • cooking spray
          • mustard, for decoration

            Directions

            1. Unroll dough on lightly floured surface. If using crescent roll dough, press out perforations. Using a pizza cutter, cut dough into quarters, then cut each quarter into 10 thin slices.
            2. Wrap hot dogs in a slice of cheese and roll dough strips around hot dogs to resemble bandage wrappings. Leave a ½-inch space at top for eyes.
            3. Arrange on baking sheet and spray lightly with cooking spray for even browning.
            4. Bake in a preheated 375ºF oven for 15-18 minutes until golden.
            5. When dogs are cooling, dot with mustard for eyes.

            Optional Walking Mummies

            Cut slit into bottom of hot dog about 1 ½ inches from bottom to form legs. Make small slits along sides for arms. Wrap dough around arms and legs. Spray lightly and bake as directed.



             

            Halloween Bat Cake

             

            Total Time: 50 mins

            Prep Time: 30 mins

            Bake Time: 20 mins

            Yield: 12 servings

            Equipment:

            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

            This cake consists of a chocolate layer cake, white buttercream frosting, and chocolate ganache: The bats that decorate the cake are made from ribbon and floral wire.  
            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.

              Tara’s Tip: Although I love the “supermarket shortcuts,” buttercream is the easiest frosting to make and is well worth the effort. Here’s the recipe:

              • ½ cup butter, softened
              • 2 ½ cups confectioners’ sugar
              • 1 ½ tsp vanilla

              In a medium bowl beat butter and vanilla until fluffy. Slowly add sugar, continually beating until it reaches the right consistency. If it seems too thick you can add milk, a few drops at a time. That’s all there is to it, and you can add chocolate or extracts or fruit—yum!!

               


               

              Chocolate ‘Spider’ Cupcakes

              Total Time: 43 mins

              Prep Time: 25 mins

              Cook Time: 15-18 mins

              Yield: 12 servings


              Equipment: serving tray or platter



              Ingredients

              • 1 chocolate fudge cake mix, prepared as cupcakes
              • 1 can creamy chocolate frosting
              • ½ cup chocolate sprinkles
              • 24 medium googly eyes
              • 1 large package licorice whips

                Directions

                1. Prepare and bake cupcakes in a temp-tations® cupcake pan according to package directions. Cool completely.
                2. Using an offset spatula, frost cupcakes.
                3. Dip each frosted cupcake into chocolate sprinkles, then place 2 “eyes” toward the front of each cupcake.
                4. Cut licorice whips into 2-inch pieces. You’ll need 6-8 for each cupcake.
                5. With a toothpick or skewer, make 6-8 holes in each cupcake. Place licorice pieces into holes to form spider legs.

                   

                 

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