Hope you enjoy your Halloween tomorrow out with the kids!! Remember to be safe!! You’ll find safety tips I posteed here. I hope you like all the stuff I found for you. Have a good one and remember not to eat too much candy!! 😉
- 2 tablespoons cocoa (or cacao) nibs
- 6 tablespoons butter, softened
- 1/2 cup sugar, plus extra for sprinkling cookies
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Melted semisweet or bittersweet chocolate
- 1. Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
- 2. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
- 3. In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
- 4. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
- 5. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
- 6. Using a pastry bag with a very fine tip, pipe the letters “RIP” in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.
- 12 (10- to 12-inch-long) lollipop sticks
- 1 (24-ounce) package Chocolate Flavor MoonPies
- 1 (14-ounce) package orange candy melts
- 1 zip-top plastic bag
- Wax paper
- Halloween candies
- Halloween sugar cake decorations
- Decorator icing
- Ribbon (optional)
- Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
- Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
- Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
- Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
- 1 7-oz. jar marshmallow cream
- 1 1/2 cups sugar
- 2/3 cup evaporated milk
- 2 tablespoons unsalted butter
- 2 cups candy corn (about 12 oz.)
- 1 cup semisweet chocolate chips
- 1 cup salted peanuts, chopped
- 1 ounce semisweet chocolate, chopped, optional
- 1 ounce white chocolate, chopped, optional
- 1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
- 2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.
- 3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.
5 ODD PHOBIAS YOU MIGHT KNEW EXISTED!!
- Sesquipedaliophobia– fear of long words such as hippopotomonstrosesquipedaliophobia
- Pentheraphobia– fear of your mother in law
- Linonophobia– fear of string such as string of all colors and fibers including yarn, thread, and sometimes rope. No flying kites!
- Barophobia– fear of gravity they worry that the fickle force of nature could one day fail and leave us all literally up in the air.
- Arachibutyrophobia– fear of Peant Butter sticking to the roof of your mouth. *Pass Me All Your Reese’s Peanut Butter Cups*
QUICK COSTUME IDEAS FOR ADULTS
Lady Gaga: You can use pretty much anything around the house to come up with this costume. Use household products such as plastic bubble wrap, large garbage bags, etc. Cut out funky shapes of aluminum foil, glue them to a dress/bubble wrap/garbage bag dress you made. Wear a blonde wig or spray paint your hair yellow. Glue some “bling” onto some cheap sunglasses. Wear some glitter makeup. Get you a fake microphone & go wild!! Or if you have 50 Kermit The Frogs laying around sow them together to make this costume look above!! lol
Scarecrow: Wear an over sized flannel shirt, faded blue jeans, sow or iron on some patches, use a rope for the belt and to tie at the cuffs of his jeans and sleeves, stuff the shirt and jeans with plastic grocery, or paper, a little bit of straw to hang out of jeans and shirt. Add a little bit of make-up.
Mummy: Use white bandages (rolls of gauze) Use splotches of green paint for “mold”. Use white make-up on face with “age lines” drawn on. The stiff-legged gait works perfectly.
HOW MANY CALORIES/SUGAR:
Skittles *fun size*: 81 cal; 1 fat; 15 sugar
Reese’s *minatures*: 36 cal; 2 fat; 3 sugar
Kit Kat *snack size pieces*: 200 cal; 11 fat; 20 sugar
M&M’s *20 pieces*: 68 cal; 3 fat; 9 sugar
Hershey’s Milk Chocolate *minatures*: 45 cal; 2.5 fat; 5 sugar
Snickers *fun size*: 72 cal; 4 fat; 9 sugar
Twizzlers *1 piece*: 160 cal; 1 fat; 20 sugar
Dum-Dum *1 pop*: 25 cal; 2 fat; 6 sugar
Twix *1 piece*: 42 cal; 2 fat; 5 sugar
3 Musketeers *fun size*: 72 cal; 1 fat; 11 sugar
Sour Patch Kids *16 pieces*: 140 cal; 0 fat; 25 sugar
Tootsie Rolls *16 pieces*: 155 cal; 1 fat; 23 sugar
Dubble Bubble *2 pieces*: 30 cal; 0 fat; 8 sugar
Milky Way *5 minatures*: 36 cal; 1 fat; 5 sugar
Butterfinger *1 bite size*: 32 cal; 1 fat; 3 sugar
Smarties *1 roll*: 25 cal; 0 fat; 6 sugar