Halloween Archives - Page 37 of 77 - Garden Seeds and Honey Bees

Batty Deviled Eggs

Deviled Eggs

*18 small Black Olives, cut olives in half using 12 olives, a half of olive for each bat body, 8 olives for cutting two ears, two bat wings, for each bat deviled egg

*1/4 cup Greek Yogurt

*1/4 cup Olive Oil Mayonnaise

*1 teaspoon sugar

* Freshly Ground Black Pepper, to taste

*1/8 teaspoon Sea Salt or to taste

*1 tablespoon Yellow Mustard, also use for bat eyes and use toothpick to dot eyes

*Paprika, optional garnish

*12 Large Eggs, hard-boiled, I like to cook them in my Electric pressure cooker/Insta Pot, with 1 cup of water place in the bottom of the pot 1 layer of eggs you can fit 11 to 12 large eggs, if you layer them on top of each other than some may crack (In my pressure cooker i use the steam rack and fish and vegetable setting). Also, use good quality eggs with thicker shells, I’ve had trouble with Walmart’s egg shells cracking, the shells are thin. Cook them 3 to 4 minutes, this will take about 10 to 15 minutes with the pressurizing and depressurizing or cook according to your electric pressure cooker instructions. After the pressure cooker/Insta pot depressurizing the cooked eggs. Remove from cooker and place cooked eggs into a bowl of ice water to cool down and then peel.

Slice each egg in half and remove egg yolks. Place cooked egg yolks into a food processor along with: Yogurt, mayonnaise, sugar, mustard, black pepper and sea salt. Pulse ingredients until smooth. Pipe or spoon egg yolk mixture onto halved egg white.

Place halved cooked egg whites onto serving dish and fill with egg yolk mixture. Add prepared olive bats, create as desired using black olives. Sprinkle on paprika if desired.

Also see Halloween Eyeball Party Food

Idea Source: Tastefullysimple

Enjoy!

Lindy

Bubble Cauldron Cupcakes

Dark Chocolate Cupcakes

Special Supplies:

*Silicon Half Circle Mold, *See: Amazon.com: Funshowcase Mini Semi Sphere Half Round Silicone Mold

*Cupcake Liners

*Piping/Pastry Bag, Round Tip optional

*Halloween Candy: Eyes, Bones, Tombstones, Black, Orange Round Candy Beads/Pearls etc…

*Vibrant Green Candy Melts, Wilton

*Optional: Silicon Drip Bottle, Walmart

*1 Bottle Hershey’s Simply 5 Chocolate Syrup or Hershey’s Special Dark Syrup

*Black Food Coloring Paste

Dark Chocolate Cupcakes

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This recipe is more of a brownie cake or cupcake.

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Makes 12-18 cupcakes or 1 (8 or 9 inch round cake) you may have extra batter with the cake; make the extra batter into cupcakes.

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You will need: Cupcake Liners and parchment paper. This recipe is sticky and gooey. Yum!

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*1/2 cup Butter, room temperature

*3/4 cup sugar

*1/8 teaspoon Sea Salt

*4 large Eggs, room temperature

*2 cups Hershey’s Simply 5 Chocolate Syrup or Hershey’s Special Dark Syrup, use wet measure

*1 tablespoon Vanilla Extract

*2 teaspoons Pero, optional

*1 cup plus 1 tablespoon All-purpose Flour, sifted

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In a stand mixer, with paddle attachment, on medium-speed, cream together butter, sugar and sea salt. Then mix in one egg at a time just until combined.

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With the mixer on low, pour in the chocolate syrup and vanilla, again just until combined. Slowly add the Pero and flour just until mixed.

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FOR Cake: Use Pam sprayed cake pan, lined with parchment paper and the edges of the pan sprinkled with cocoa powder. Then add all of the cake batter to the pan and bake in a preheated oven (High altitude) 350*F. for 40-50 minutes or until the center is no longer gooey. FOR cupcakes, using cupcake liners in muffin/cupcake pans, fill evenly each cupcake cup about 3/4 full and bake for 30-40 minutes. Be careful not to over bake cake or cupcakes. Cool cupcakes completely before frosting and decorating.

Cauldron Green Bubbles

*1 to 2 (12 ounce) bags Vibrant Green Candy Melts, Wilton, save some for decorating and use as candy glue (amount depends on how many balls you want to make per cup)

*Silicon Half Circle Candy Molds

*See: Amazon.com: Funshowcase Mini Semi Sphere Half Round Silicone Mold

Melt 1/2 cup wafers at a time in the microwave in 30 second increments in a small glass mixing bowl, stirring after each increment just until melted OR according to directions on package.

Scoop around a 1 teaspoon of the melted candy into each half circle mold filling all half circles, scrap off any drips on top of the filled molds, making all the tops flat using a flat pastry cutter or spatula.

Place filled molds in the refrigerator until set, about 15 minutes. Then remove and pop them out of the molds.

For connecting the two-half circles, use a medium-sized nonstick frying pan. Heated on the stove on low-heat until warm, remove pan from heat and place 2 half circles, the flat side of the half circle down onto the warm frying pan and then remove quickly and press the 2 flat sides together. Set aside to set.

**Hint: Wipe your hands clean after every bubble; this is to keep the bubbles shiny. Clean off any messy drips. Note: Leave some half circles for decorating.

Large Batch Buttercream Frosting

*1 cup Butter, 1/2 pound

*1/2 cup Shortening, 4 ounces

*1 pound Confectioners’ Sugar, (more or less) 3 and 1/2 to 4 cups

*3 teaspoons Meringue Powder mixed in 1/3 cup Water

*1 teaspoon Lemon Juice

*2 teaspoon Vanilla

*4 tablespoons Jet Black Cocoa Powder, or use more Black Food Coloring Paste

*1/2 teaspoon Black Food Coloring Paste or add more until desired coloring is achieved Black Food Paste

****Add Water or Milk, if needed

Cream together the butter/shortening, sugar and then add all the other above ingredients together. Then blend in mixer on medium-speed and then on high-speed until light and fluffy.

Optional: For a softer Buttercream Frosting ****add 2 tablespoons of Water or as needed. We wanted a little bit stiffer frosting so we left it out. If you want to do any piping on the cupcake, refrigerate the frosting about an hour before piping it onto the cupcake if you want the stiff ridges.

Small Batch Buttercream Frosting

*1/2 cup Butter

*1/4 cup Shortening

*1/2 pound Confectioners’ Sugar, (more or less) 2 cups

*1 and 1/2 teaspoons Meringue Powder mixed in 3 tablespoons Water

*1/2 teaspoon Lemon Juice

*1 teaspoon Vanilla

*2 tablespoons Jet Black Cocoa Powder, or use more Black Food Coloring Paste

*1/4 teaspoon Black Food Coloring Paste or add more until desired coloring is achieved Black Food Paste

****Add Water or Milk, if needed

Cream together the butter/shortening, sugar and then add all the other above ingredients together. Then blend in mixer on medium-speed and then on high-speed until light and fluffy.

Optional: For a softer Buttercream Frosting ****add 1 tablespoons of Water/Milk or as needed. We wanted a little bit stiffer frosting, so we left it out. If you want to do any piping on the cupcake, refrigerate the frosting about an hour before piping it onto the cupcakes if you want the stiff ridges.

Decorating

Using a piping bag, fill the bag and pip frosting onto cupcakes using a round tip or cut of the end off the disposable pastry bag 1/4 to 1/2 inches. Using a Chocolate Drip Bottle or disposable piping bag with small piece of the end clipped off make green drips on frosted cupcakes and then add bubbles and Halloween candy decorations.

Add Green Candy Bubbles with melted candy Green candy Melts, Halloween candies etc…

Have fun decorating!!!

Also see our Halloween Eyeball Party Food