[caption id="attachment_102598" align="aligncenter" width="1920"] Happy Halloween![/caption]
Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.
Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween
Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms
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"disqusTitle": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"title": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"title": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!",
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"description": "Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!",
"title": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms | KQED",
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"headline": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"datePublished": "2014-10-21T07:57:38-07:00",
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"slug": "halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
"title": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devilish Egg Eyeballs & Spiders. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Squishy eyeballs and creepy black spiders... who would want to eat that!? ME! (Well, only if they come in the form of a deviled egg.) These are the perfect Halloween party food. High on the ewwwwww factor but super tasty!\u003c/p>\n\u003cp>These take a little bit of time to put together but they are well worth the effort. If you are making them for a gathering, boil the eggs, make and stuff the deviled eggs, and decorate them earlier in the day. Just arrange them on your spookiest platter and cover them tightly with plastic wrap. Then, when it’s party time, pull them out about 30 minutes early to let them come to room temperature. \u003c/p>\n\u003cp>This is a pretty classic and simplified recipe for deviled eggs, but feel free to add your own little taste twist to the yolk mixture. Some great additions include finely grated lemon zest, minced fresh herbs like parsley or chives, finely chopped cornichons or bread-n-butter pickles, and Dijon mustard in place of the yellow mustard.\u003c/p>\n\u003cp>\u003cstrong>Some tips on peeling eggs so you don’t end up with a frighteningly pock-marked egg:\u003c/strong> use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling in a bowl of ice water, and crack the shells all over before you peel, rolling them in your palms.\u003c/p>\n\u003cfigure id=\"attachment_89025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\" alt=\"Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devilish Egg Eyeballs & Spiders\u003c/h3>\n\u003cp>\u003cem>Makes 24 devilish eggs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon yellow mustard\u003c/li>\n\u003cli>Whole pitted black olives\u003c/li>\n\u003cli>1 small roasted red pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003cfigure id=\"attachment_89023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\" alt=\"Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/figcaption>\u003c/figure>\n\u003cli>Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003cfigure id=\"attachment_89024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\" alt=\"Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined.\u003c/figcaption>\u003c/figure>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/li>\n\u003cfigure id=\"attachment_89022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\" alt=\"Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make eyeballs:\u003c/strong> Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/li>\n\u003cfigure id=\"attachment_89021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\" alt=\"Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make spiders:\u003c/strong> Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/li>\n\u003cfigure id=\"attachment_89020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\" alt=\"Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Want to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.",
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"description": "Want to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.",
"title": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders | KQED",
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"headline": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devilish Egg Eyeballs & Spiders. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Squishy eyeballs and creepy black spiders... who would want to eat that!? ME! (Well, only if they come in the form of a deviled egg.) These are the perfect Halloween party food. High on the ewwwwww factor but super tasty!\u003c/p>\n\u003cp>These take a little bit of time to put together but they are well worth the effort. If you are making them for a gathering, boil the eggs, make and stuff the deviled eggs, and decorate them earlier in the day. Just arrange them on your spookiest platter and cover them tightly with plastic wrap. Then, when it’s party time, pull them out about 30 minutes early to let them come to room temperature. \u003c/p>\n\u003cp>This is a pretty classic and simplified recipe for deviled eggs, but feel free to add your own little taste twist to the yolk mixture. Some great additions include finely grated lemon zest, minced fresh herbs like parsley or chives, finely chopped cornichons or bread-n-butter pickles, and Dijon mustard in place of the yellow mustard.\u003c/p>\n\u003cp>\u003cstrong>Some tips on peeling eggs so you don’t end up with a frighteningly pock-marked egg:\u003c/strong> use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling in a bowl of ice water, and crack the shells all over before you peel, rolling them in your palms.\u003c/p>\n\u003cfigure id=\"attachment_89025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\" alt=\"Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devilish Egg Eyeballs & Spiders\u003c/h3>\n\u003cp>\u003cem>Makes 24 devilish eggs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon yellow mustard\u003c/li>\n\u003cli>Whole pitted black olives\u003c/li>\n\u003cli>1 small roasted red pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003cfigure id=\"attachment_89023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\" alt=\"Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/figcaption>\u003c/figure>\n\u003cli>Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003cfigure id=\"attachment_89024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\" alt=\"Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined.\u003c/figcaption>\u003c/figure>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/li>\n\u003cfigure id=\"attachment_89022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\" alt=\"Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make eyeballs:\u003c/strong> Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/li>\n\u003cfigure id=\"attachment_89021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\" alt=\"Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make spiders:\u003c/strong> Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/li>\n\u003cfigure id=\"attachment_89020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\" alt=\"Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"88781,88782,88780\"]\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
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"description": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets | KQED",
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"headline": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"datePublished": "2014-10-17T11:38:38-07:00",
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"slug": "halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
"title": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
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"description": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts | KQED",
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"headline": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"datePublished": "2014-10-07T14:05:17-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Your Halloween with Homemade Candy Corn",
"title": "DIY Your Halloween with Homemade Candy Corn",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n",
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"excerpt": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"description": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"title": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n[youtube //www.youtube.com/watch?v=0qkSh5ylLDQ]\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy -- it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/0qkSh5ylLDQ'\n title='//www.youtube.com/embed/0qkSh5ylLDQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
"title": "Roasted Pumpkin Seeds Three Ways",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Carve A Pumpkin",
"title": "How To Carve A Pumpkin",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1QtCRPDI31Q'\n title='//www.youtube.com/embed/1QtCRPDI31Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Pumpkin Doughnut Holes",
"title": "Recipe: Pumpkin Doughnut Holes",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trick or Treat: Homemade Halloween Candy",
"title": "Trick or Treat: Homemade Halloween Candy",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=vBCNLXQbORI&fs=1&hl=en_US]\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\u003c/p>\n\n",
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"excerpt": "Homemade Halloween candy with a cookie crunch, chewy caramel layer, and milk chocolate coating. Sound familiar?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/vBCNLXQbORI'\n title='//www.youtube.com/embed/vBCNLXQbORI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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Happy Halloween![/caption]
Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. 
