Halloween Boofetti Recipes

LI'L FRANKIE AVOCADO TOAST

Yield: 4 servings

INGREDIENTS

For the avocado spread

• 2 ripe avocados, halved, pitted, and skin removed
• 1 Tbsp red onion, chopped (optional)
• 1 Tbsp lemon juice
• 1/4 tsp salt
• Coarse black pepper, to taste

For the toast & decorations

• 4 slices whole grain bread, toasted
• Tomato slices (or cherry or grape tomato halves)
  
• Black olives, halved & sliced
• Radish slices
• Red bell pepper strips
• Nori (sheets of edible seaweed)
• Whatever else you think will look & taste good!

DIRECTIONS

1. In a mixing bowl, mash avocados with a fork to desired consistency. Stir in lemon juice, salt, pepper, and onions (optional).
2. Place toasted bread on a platter. Spread evenly with avocado mixture.
3. Start adding decorations to make your own Li'l Frankies! Use the nori for hair, black olives for eyes, radishes for ears, the possibilities are as great as your imagination. 

Tara's Tidbits®: 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.

This version is perfect for making with kids, and it's amazing for a Halloween-themed lunch or brunch. Don't be afraid to get creative! This would also work well for a little witch... maybe using watercress for her wild hair!

SPOOKY HALLOWEEN PUNCH

EQUIPMENT

You will need food-safe gloves for making the 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

For the 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

For the icy hand sculptures

1. For the ice hands, fill the food safe glove 3/4 full with water. 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 BALLS

EQUIPMENT

You will need a chopstick or skewer and a small paintbrush for this recipe

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 Tidbits®: Use a Halloween Boofetti serving platter for a perfect presentation!

 

HALLOWEEN HOT DOG MUMMIES

Yield: 10 servings

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.

Tara's Tidbits®: Make a walking mummies version by cutting a slit into bottom of each 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

Yield: 12 servings

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. 

For the cake

1. 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.
   

For the ganache

1. Chop chocolate and pour in a medium bowl. In a small saucepan, bring cream to a boil and pour over chocolate. 
2. Whisk continually until smooth. Set aside to cool for 15-20 minutes.
   
3. 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.

For the bats

1. For each bat, cut about 3-4 inches of ribbon and a 3-inch piece of floral wire.
2. Tie ribbon around wire tightly and bend top of wire over to secure bat.&nbsp
3. Add bat's eyes by dotting the white gel, and trim edges of wings into desired shape.
4. Place bats on top of cake after ganache has set for at least 30 minutes.

Tara's Tidbits®: 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

Yield: 12 servings

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.