Well here we are, the end of October already, and Halloween has arrived. A number of years ago, Brion and I decided to take a different approach to this occasion. Rather than spending the evening running to the door to hand out treats, I would make some special goodies for our immediate neighbor’s ‘kids’. We have been lucky to have had the same neighbors for many years. Since food is my passion, its always fun to ‘create’ something that I think our four ‘young’ people will enjoy.
My choice of treats this year are brownie ghosts, krispie candy corn and some bite size pizzas. Most kids love chocolate so I think brownies will cover that and I swapped out the ‘waxy’ candy for rice krispies in the candy corn treats. Pizza bites aren’t exactly following the Halloween theme but the kids are getting older and I’m sure they will love them anyway.
Just an interesting little side note on the actual candy corn ‘candy’ since they seem to be synonymous with Halloween. Originally they were never tied to any time of year. Many candies of the day were molded into what was recognizable to regular folks. At the time, that was vegetables, fruits and other simple, earthy things.
When the Goelitz Confectionery Company first produced candy corn, it was called ‘chicken feed’. The boxes were illustrated with a colorful rooster logo and a tag line that read: ‘Something Worth Crowing For’. The multi-colored design was ground-breaking in the candy industry at the time it was invented. One of candy corn’s least favored qualities is that waxy texture. Strangely enough, even after more than 120 years, it still has a huge following as well as many other candy corn related and/or flavored recipes on the market.
ENJOY YOUR HALLOWEEN IN WHATEVER WAY WORKS FOR YOU!
Brownie Ghosts - 'Krispie' Candy Corn - Pizza Pinwheels
Chocolate Dipped Candy Corn Treats
Bottom Layer of Brownies
Preheat oven to 350 F. Line a 9 X 9-inch baking pan with parchment paper. Combine all bottom layer ingredients until crumbly. Pat into pan & bake for 10 minutes.
Middle Layer of Brownies
In the microwave, very carefully melt chocolate (do NOT overheat) & add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over bottom layer. Bake for 20-25 minutes; do not OVER BAKE. Remove from oven & cool. Slice into 20 squares.
If you prefer to make your chocolate ghosts BEFORE the frosting, it will give them ample time to set before needed. TO MAKE FROSTING: Carefully melt chocolate & butter in microwave. Cool slightly; stir in powdered sugar & vanilla. Blend in hot water & beat until a smooth consistency. Spread icing evenly over brownies & decorate with a white chocolate ghosts.
White Chocolate Ghosts
Carefully melt white chocolate wafers in microwave. Pour melted chocolate into a piping bag fitted with a small hole tip. Place a large piece of waxed paper on a flat surface with a printout of ghost shapes underneath. Trace outline, then fill in the center. Allow to set completely, then peel ghosts from waxed paper & press lightly on top of brownies.
Chocolate Dipped Candy Corn Treats
Butter 2 round 5-inch baking pans. In a large pot over medium heat, melt butter. Add marshmallows & stir constantly until they are melted. Stir in a few drops of orange coloring & remove the pot from heat. Add rice krispies, being sure to stir until well coated. Press into prepared pans to set. Once treats have set, cut them into triangles & use your hand to gently round the corners for a more realistic look.
Melt candy coatings in separate dishes. Lay out a sheet of parchment paper. Dip the base of each triangle into the yellow chocolate, shaking off excess, then dip the tips into the white chocolate. Place them onto the parchment paper. Once the chocolate has set, you can store the treats at room temperature in an airtight container for up to three days. Yield 30 treats.
Mini Pizza Pinwheels
Preheat oven to 350 F. Line a large baking sheet with parchment paper. set aside.
Grate cheeses & combine in a small dish. Remove dough from packaging but DO NOT unroll. Slice each roll into 12 disks & space out on parchment paper. Using a 1/4 cup dry measure, (make sure you lightly butter & flour the bottom of your measure or it will stick to the dough). Press down the little disks to form a cavity. Divide the pizza sauce & grated cheese between the 24 disks.
Bake 10-12 minutes; remove from oven & cool on a wire rack.
When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.
I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.
Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.
Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
Pepper Quiche Cups
In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.