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I have made cream puffs one time before.  And I have to say, it’s so satisfying to be able to make them from scratch.  The flat rounds that slowly puff up and crisp as they cook make them almost as rewarding to make as macaron.  It’s the science behind baking that makes these two quintessential pastries so fun to try and rewarding to make.

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What is a Cream Puff?

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For those that don’t know, a cream puff is an airy, golden pastry.  They’re usually filled with a luscious cream.  Cream puffs are a bite-sized symphony of textures and flavors. They’re made from choux pastry (pronounced “shoo”), these treats rise in the oven thanks to steam.  The same steam creates the feet on macaron. 

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But this steam creates a hollow center that is perfect for all sorts of irresistible fillings. Crisp on the outside and soft within, cream puffs are a must-try for anyone who loves baking or eating desserts.  And they’re made with water, butter, flour, and eggs.  That’s it.  Nothing fancy.  It’s the technique for making the dough that’s the tricky part.

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Cream puffs date back to Renaissance France.  Catherine de’ Medici’s pastry chef is often credited with perfecting this light dough.  It quickly became a fixture in French patisseries. Over time, cream puffs spread throughout Europe and beyond.  They evolved into various shapes and sizes. From elegant croquembouches at weddings to simple éclair delights at bakeries.  Choux pastry has enchanted dessert lovers for centuries.

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What is Pastry Cream?

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Pastry cream, also known as crème pâtissière, is a velvety custard filling.  It’s made from milk, eggs, sugar, and starch and is sometimes flavored with vanilla, chocolate, or other delights. Used in everything from éclairs to fruit tarts, pastry cream is the backbone of many classic desserts. Its creamy, rich texture complements the lightness of choux pastry perfectly, making it the go-to filling for cream puffs.

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Fillings for Cream Puffs: Classic and Creative

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There’s a slew of ways you can fill your cream puffs.  I usually opt for the pastry cream or the mock pastry cream made with pudding mix and whipping cream.  But you can fill them with whipped cream.  That’s an easy filling for these light pastry desserts.

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You can fill them with a nutty cream made from pistachios or hazelnuts.  Or even almonds or cashew.  It makes a nutty and elegant filling for cream puffs.  You can fill them with seasonal fruit filling like strawberry, lemon, or pastry cream.  Or you can fill them with curd made from the same fruit.  My mother filled them with ice cream.  I might have to try that next time.

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Ingredients to make the choux pastry for Poisoned Apple Cream Puffs

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Ingredients – water, butter, flour, cocoa powder, salt, eggs, half and half, milk, pistachio pudding mix., green food dye

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To Make the dough, heat water, butter, salt, and sugar until simmering. Remove from heat and stir in the flour and cocoa powder until the dough forms. Return to heat, stirring until the dough pulls away from the pan and dries slightly.

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Put the dough in the bowl of a stand mixer.  Let it cool for a few minutes while stirring on low.  Then slowly beat in eggs one at a time until the mixture is smooth and glossy. The dough should be pipeable but hold its shape.

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Piping the cream puffs

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Preheat your oven to 400 F.  Pipe small rounds onto a silpat-lined baking sheet. I tried to keep the tip close to the pan to make round cream puffs that were not too tall so they looked more like apples.  Bake the cream puffs in a preheated oven at 400 F for 10 minutes.  Reduce to the heat to 350 F and continue to bake an additional 25 minutes or until crispy on the outside.  Cool completely before filling.

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Whipping Up a Dreamy Pistachio Pastry Cream Filling

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I like using pudding as the base for a mock pastry cream.  It’s simple and you can achieve similar results without all the hassle.  Add the cream and pudding mix to a mixing bowl and beat with the whisk attachment of a hand mixer until light and creamy.  Let the mixture sit for a minute or two.  If it’s too thick add the milk a little at a time until you reach your desired consistency.

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Assembling Your Spooky Cream Puffs

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Transfer your pistachio cream to a piping bag fitted with a round tip.  Genty insert the tip into the bottom a cream puff.  Pipe enough pastry cream until you start to see the bottom of the cream puff get bigger.  That means that the cream puff is full of the delicious pistachio cream and you’re ready to move on the next one.  Continue filling the cream puffs until they’re all filled or you’re out of filling or puffs.

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Serving your Poisoned Apple Cream Puffs

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Presentation is everything! I am always the simpleton with mine.  I like the ingredients be the star of the show.  But you can easily elevate yours with a drizzle of white or red chocolate and a sprinkling of chopped pistachios.  That way your guests will know what the flavor of the crema puffs are.  You can try your hand at some edible gold leaf or some of the edible glitters.  You can dust them with a little powdered sugar.  Or you can find some of those fun Halloween themed decorations.

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What do these cream puffs taste like?

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That shot is making me say, “Feed me Seymour!”  The cream puffs are light and crispy on the outside.  They’re tender and filled with delicious pistachio filling in the middle.  The first thing you’ll taste is the mock pistachio pastry cream in the middle with its subtle sweetness and delicious pistachio flavor. bl

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Next you taste the rich, chocolatey goodness of the shell itself.  Finally, you taste all the effort you put into making this fun and delightful poisoned apple cream puff recipe.  The reward of all your hard work is the complex and delicious flavors your Halloween party guests will enjoy.  Or in my case, my coworkers.  I think they need a treat right about now.

Yield: 18

Poisoned Apple Cream Puffs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Mirror, Mirror on the wall, which cream puff is the fairest of them all? Definitely the one with Poison Apple and Pistachio Cream! Snow White's got nothing on this!

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Ingredients

For the pâte à choux:

Toggle ingredient group

• 1 cup water
• 1/2 cup butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup flour
• 3 tablespoons cocoa powder
• 1/4 teaspoon black food dye
• 4 - 6 eggs

For the pistachio filling:

Toggle ingredient group

• 1.5 cups heavy whipping cream
• 1.5 cup milk
• 1 package sugar free instant pistachio pudding

Instructions

For the pâte à choux:

1. Heat water, butter, salt, and sugar until simmering. Remove from heat and stir in the flour and cocoa powder until the dough forms. Return to heat, stirring until the dough pulls away from the pan and dries slightly.
2. Put the dough in the bowl of a stand mixer. Let it cool for a few minutes while stirring on low. Then slowly beat in eggs one at a time until the mixture is smooth and glossy. The dough should be pipeable but hold its shape.
3. Preheat your oven to 400 F. Pipe small rounds onto a silpat-lined baking sheet. I tried to keep the tip close to the pan to make round cream puffs that were not too tall so they looked more like apples.
4. Bake the cream puffs in a preheated oven at 400 F for 10 minutes. Reduce to the heat to 350 F and continue to bake an additional 25 minutes or until crispy on the outside. Cool completely before filling.

For the pistachio filling:

1. Add the cream and pudding mix to a mixing bowl and beat with the whisk attachment of a hand mixer until light and creamy. Let the mixture sit for a minute or two. If it’s too thick add the milk a little at a time until you reach your desired consistency.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 183Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 100mgSodium 118mgCarbohydrates 9gFiber 0gSugar 4gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

HAPPY HALLOWEEN!!!

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Welcome to 2025’s #HalloweenTreatsWeek event!

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This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

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#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

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Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

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Friday Halloween Treats Week Recipes 2025

Boo Brownie Batter Dip

Photo Credit: www.bigbearswife.com

This Boo Brownie Batter Dip is a rich, creamy chocolate dessert dip that’s safe to eat and perfect for Halloween parties.

Read More

Halloween Deviled Eggs

Photo Credit: www.southernhalloweenqueen.com

These Halloween Deviled Eggs are a spooky twist on the classic appetizer! Brightly dyed orange and black eggs filled with green yolk “slime” and candy eyeballs make the perfect creepy-cute party snack.

Read More

Dark Chocolate Skull Cakelets

Photo Credit: www.karenskitchenstories.com

These dark chocolate skull cakes are a scary fun dessert to serve at a Halloween party or just to have in the kitchen to celebrate the coming holiday. 

Read More

Trick or Treat Trifles

Photo Credit: www.jolenesrecipejournal.com

If Halloween is all about the treats, Trick or Treat Brownie Trifles deliver. Fudgy brownies, creamy pudding, fluffy whipped topping, and a mix of candy and cookies.

Read More

Candy Corn Pizza #HalloweenTreatsWeek

Photo Credit: www.thespiffycookie.com

Pulling decorative inspiration from the iconic and divisive Halloween candy, this candy corn pizza is a fun way to celebrate Halloween Friday pizza night.

Read More

Halloween Pizza #HalloweenTreatsWeek

Photo Credit: artofnaturalliving.com

Tasty and fun, this easy Halloween pizza with fresh Mozzarella skulls is everything you could want in a spooky dinner or snack!

Read More

The post Poisoned Apple Cream Puffs are Spooky Good appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I made some cute monster meatball sliders for this event.  They had fun pimento stuffed olives as the eyes.  Then I made some beef and pumpkin pasties.  Finally, when I was searching for some creepy recipes with eyes to make for this event and saw all kinds of recipes with eyes in them.  There were a lot of sweet pies using cherries and carved apples as eyes.

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This got me thinking about those monster sliders and a meat pie.  Why can’t I make a meat pie with eyes?  At first, I was going to make a full meat pie, but knew the hubs wouldn’t really go for it.  Then I thought about the pasties and turned them into these monster meat pies.

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What is a Meat Pie?

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A meat pie is pretty much what it sounds like.  It’s a savory pie filled with minced or chopped meat encased in a pastry crust. Sometimes there’s veggies and maybe some cheese.  I mean, a stromboli is basically a meat pie, right?  Meat pies come in various shapes and sizes, from handheld pasties to large family-style pies. They’re hearty, portable, and endlessly customizable thus making them a classic comfort food around the world.

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Early versions appeared in ancient Egypt and Greece.  Bakers used dough as a vessel to cook and preserve meats. The brilliantly frugal concept traveled across Europe as explorers wandered the globe.  They gained a lot popularity in medieval England, where pies became a staple at feasts and in everyday fare.

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Just like all good recipe ideas, different regions developed their own unique versions.  There’s Cornish pasties in England, tourtière in Canada, and empanadas in Spain and Latin America. The meat pie’s enduring popularity is a testament to its simple, satisfying nature and its ability to evolve with local flavors and traditions.

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Traditional Meat Pie Filling

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Classic meat pie fillings typically feature beef or lamb. This is combined with slow-cooked with vegetables like onions, carrots, and peas.  Sometimes there are potatoes and a flavorful gravy with the meat and veggies. Seasoning varies by region.  Worcestershire sauce is typical in British pies, allspice in Caribbean versions, and Latin empanadas are minced beef and might include hard boiled eggs. The filling should be rich and savory.  There should be enough sauce to keep the interior moist but not soggy.

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Ingredients for the Meat Filling

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I used leftovers for my filling. I wanted these meat pies to be fun and not complicated with a fancy filling.  So, mine are filled with some leftover roast beef and some Havarti cheese slices.  I considered adding some of the leftover mashed potatoes maybe mixed with some cheddar cheese.  But then I thought the mashed potatoes might dry out like they do when you reheat them.

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Some fun fillings you might have on hand is rotisserie chicken, leftover ham, or some leftover steak or meatballs.  If you have some roasted or sauteed veggies they could go in there, too.  If you have some salsa or leftover gravy would make a sauce to keep them moist on the inside.  Then there’s a plethora of cheeses you can sprinkle in there, too.

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Making the Simple Pastie Dough

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I used a simple pastie dough used for the beef pasties I mentioned above.  It’s made with simple ingredients and is easy to prepare.  I make mine in the food processor and it comes together in minutes.  Save the scraps.  You will need them for the eyes.

Ingredients – flour, butter, shortening, salt, water

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Make sure the butter and shortening are cold.  I keep butter in the fridge and now I keep some of those shortening sticks in there, too, so I can whip these up any time I want.  Cube the butter and vegetable shortening.  Toss them in the bowl of a food processor with the flour and the salt.  Pulse until the mixture resembles a coarse meal. 

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With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball.  Remove to a work surface and knead lightly to form a smooth ball.  At this point, you can roll and cut your rounds and refrigerate.  Or you can wrap it in plastic and roll it out later.

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Assembling the Monster Meat Pasties

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Preheat your oven to 375 F.  If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles.  It’s about 5 inches wide.  You can make yours smaller or larger.  It’s entirely up to you how big to make them.  If you make them small, I would adjust the size of the olive for the eyes.

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Cut a slice of Havarti into 4 strips.  Stack 2 and place them on one side of the dough.  Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.

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Brush the edges with a little water, fold the dough over to form a half-moon shape.  I didn’t crimp the edges to seal them.  Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed. 

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Once I filled all my pies, I set out to make the eyes.  I used pimento stuffed queen olives for the eyes on top of the pies.  If you’re making smaller pies, use smaller olives.  A whole olive is too large, so cut them in half.  Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie. 

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Press the olive half onto the top of the pie.  Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive.  Press the eyelid dough onto the top of the pie making sure they stick together.

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Ingredients to Use for Eyes on Top of the Pie

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Monster meat pies are all about having fun with your food and getting the kids involved. Like I said, I used queen pimento stuffed olives. But there’s also almond, blue cheese, feta, and jalapeno stuffed olives.  Or you can try some black olives.  If they’re large enough you can stuff them with a bit of cheese or bell pepper. 

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There are pearl onions or cherry tomatoes for a different color of eye.  You can try some mozzarella balls, but they might melt too much.  Then there’s the whites from a hard-boiled egg.  If you’re making some deviled eggs for your party, you can easily trim the round ends off to use for eyes.  Or you can totally skip the eye lid and just put an olive or two on top of the pie.

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Baking and Serving these meat pies

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Brush the tops of the pies with a beaten egg for a golden finish.  Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp.  Make sure to let the meat pies cool for a few minutes before serving. They’re best enjoyed warm, with a side of simple green salad or a tangy tomato relish.

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What do these monster meat pies taste like?

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Monster meat pies are a playful twist on a classic hand pie.  The pastry is easy to make. It is perfectly flaky, buttery, and delicious.  The roast beef and cheese in mine hit the spot!  The rich roast beef has all the flavor of the herbs and spices it simmered with.  It is elevated by the crispy, buttery pastry.  Then the Havarti is salty and creamy with an earthy flavor.  It’s an elevated beef and cheddar pie.

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Whether you’re baking for a Halloween party, a family dinner, or just treating yourself, these pies are sure to bring smiles to the table. Don’t be afraid to experiment with your fillings and decorations.  The best part about homemade pies is making them your own. You can double the dough recipe and store some in the freezer to make meat pies any time you want.  And use whatever filling you have on hand!

Yield: 8

Monster Meat Pies

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 25 minutes

Serve up some shivers at your next get-together with Monster Meat hand Pies. They bring lively conversation and spooky snacking to the table. Try making them for your Halloween party and see everyone’s reactions.

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Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup cold shortening
• 1/2 cup cold water
• 2 cups shredded roast beef
• 8 slices havarti cheese
• 1 egg

Instructions

1. Cube the butter and vegetable shortening. Toss them in the bowl of a food processor with the flour and the salt. Pulse until the mixture resembles a coarse meal.
2. With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball. Remove to a work surface and knead lightly to form a smooth ball. At this point, you can roll and cut your rounds and refrigerate. Or you can wrap it in plastic and roll it out later.
3. Preheat your oven to 375 F. If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles. It’s about 5 inches wide. You can make yours smaller or larger. It’s entirely up to you how big to make them. If you make them small, I would adjust the size of the olive for the eyes.
4. Cut a slice of Havarti into 4 strips. Stack 2 and place them on one side of the dough. Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.
5. Brush the edges with a little water, fold the dough over to form a half-moon shape. I didn’t crimp the edges to seal them. Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed.
6. I used pimento stuffed queen olives for the eyes on top of the pies. If you’re making smaller pies, use smaller olives. A whole olive is too large, so cut them in half. Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie.
7. Press the olive half onto the top of the pie. Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive. Press the eyelid dough onto the top of the pie making sure they stick together.
8. Brush the tops of the pies with a beaten egg for a golden finish. Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp. Make sure to let the meat pies cool for a few minutes before serving

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 29gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 113mgSodium 1006mgCarbohydrates 25gFiber 1gSugar 0gProtein 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

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This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

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#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

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Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Wednesday Halloween Treats Week Recipes 2025

Halloween Treats Week recipes to celebrate the spooky holiday.

Witches Brew Risotto

Photo Credit: www.bigbearswife.com

This spooky green risotto recipe is creamy, cheesy, and the perfect Halloween dinner idea for little ghouls and grown-up witches alike.

Read More

Magic Wands – Chocolate Dipped Pretzel Rods

Photo Credit: semihomemaderecipes.com

Whether you’re planning a Harry Potter movie night, a Halloween party, or just a fun baking day with the kids, these edible wands are a hit. 

Read More

Melted Witch Fudge

Photo Credit: www.southernhalloweenqueen.com

Layers of colorful green, orange, and purple fudge topped with sprinkles and mini witch hats make this easy no-bake treat a spooky party favorite.

Read More

Chocolate Haystack Werewolf Paws

Photo Credit: www.savorymomentsblog.com

Classic chocolate haystack cookies are turned into a fun Halloween treat with some slivered almonds to look like claws. Add some red gel icing for an extra spooky touch.

Read More

Graveyard Brownies

Photo Credit: www.karenskitchenstories.com

These graveyard brownies are super fun to make and even more fun to serve. Share them for a kids' party, your book club, or even after dinner with friends. 

Read More

Cookies and Scream Cupcakes

Photo Credit: www.jolenesrecipejournal.com

Fluffy white cupcakes have crushed cookies folded into the batter and a whole cookie hidden at the bottom. They’re topped with creamy frosting, colorful Halloween sprinkles, and Peeps ghosts.

Read More

Skull Lava Cakes

Photo Credit: www.thespiffycookie.com

Why have regular round molten lava cakes when you can have skull lava cakes? Normally the inside is what counts but I think the outside does too in this scenario.

Read More

Pumpkin Cheese Ball

Photo Credit: artofnaturalliving.com

Cute and seasonal with a hint of heat, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.

Read More

Harry Potter Pumpkin Pasties

Photo Credit: www.4theloveoffoodblog.com

Cute and seasonal with a hint of heat, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.

Read More

The post Monster Meat Pies are a Spooky Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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The Beetlejuice Bramble cocktail will make your Halloween bash unforgettable.  Hopefully you have better luck finding Midori than I did so the layers are more pronounced.  No disrespect to Dekuper, but their melon liquor is not as vibrantly green as Midori.  And to be honest, I’m not a mixologist.  I do my best at floating liquor, but it just didn’t quite turn out the way I wanted.  But the taste is all there!  I’ve never tasted green chartreuse, but it’s another option for this cocktail.

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What is a Bramble Cocktail?

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The Bramble is a modern classic in the cocktail world. At its core, it’s a cocktail with gin that is shaken with fresh lemon juice and simple syrup.  It’s finished with a drizzle of blackberry liqueur over crushed ice. It’s a refreshingly bright cocktail.  If you’re a better mixologist than me, you can easily get layers of color in your bramble.

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The Bramble was born in 1980s London. Created by legendary bartender Dick Bradsell, it was inspired by the British tradition of picking wild blackberries.  He designed the drink to highlight the fruit’s tart, juicy character. Since then, the Bramble has become a staple in bars around the world.  It’s loved for its balance of sweet, sour, and botanical flavors.  And it’s the perfect base for this Beetlejuice Bramble with its green and purplish black coloring.

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What colors are associated with Halloween and why?

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Halloween is all about color and this Beetlejuice Bramble fits right in! The black of the blackberries symbolizes mystery and the unknown as well as darkness and, of course, death.  Not the Halloween is all about death, but it sort of is. 

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The ancient tradition celebrated Samhain which marked the start of winter.  It was believed that during this time, the boundary between the living and the dead was thin.  This allowed spirits to cross into the world of the living.  Christians celebrated All Hallows Eve before All Saints Day.  It is a time to remember and honor all the saints.

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Then there’s green.  It represents eerie nature like vines.  That’s a bit of a stretch.  It also represents the sickly complexion of witches especially after the Wizard of Oz.  The latter seems more realistic and driven by popular society and marketing.   Next there’s purple which is associated with mystical elements, spirituality, and magic.  It’s historically connected to witchcraft and wizardry as witches would often have purple doors.

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Obviously, orange is Halloween color because of the color of pumpkins, harvest, and the firelight of ancient bonfires.  Pumpkins are from the Irish legend of Sticky Jack.  He originally had a turnip head, but when immigrants came to the States, they found a pumpkin was better and bigger.

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Finally, there’s red and white.  Red being the color of blood and symbolic with vampires.  White being the color ghosts and apparitions, creepy fog, and mummies, and skeletons or bones of the dead.

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This Beetlejuice Bramble has purple from the blackberries and green from the melon liquor.  The coloring from the movie is mostly purple and green with some black and white thrown in there.  While the colors aren’t as striped as I wanted, the flavor is all there. 

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Picking the Best Blackberries

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Great cocktails start with great ingredients. When choosing blackberries for your Bramble, look for berries that are plump, shiny, and deep black-violet in color. Avoid mushy or shriveled berries. Blackberries are at their peak from late spring to early fall, but you can often find good-quality berries in grocery stores year-round. If fresh isn’t available, frozen blackberries make a solid backup.

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Blackberry Bliss: The Importance of Blackberries

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Blackberries are the backbone of this Beetlejuice Bramble. They add a juicy, tart sweetness which balances the botanicals in the gin and the sweetness of the melon liquor.  They also balance out the brightness of the lemon. Their striking color also gives the cocktail its signature look.

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When selecting blackberries for cocktails, look for berries that are firm, glossy, with a rich black-violet color.  All of these items indicate freshness and peak ripeness. Avoid any berries that are soft, dull, or have shriveled spots.  They can affect the flavor and texture of your drink. If fresh blackberries aren’t available, frozen ones are a reliable alternative and can still deliver excellent taste and vibrant color.

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Ingredients to make this Beetlejuice Bramble cocktail

It’s a cocktail so there’s a short list of ingredients:

Ice, blackberries, simple syrup, lemon juice, gin, melon liquor

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How to Make the Beetlejuice Bramble

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Muddle 5 to 6 blackberries in the bottom of a rocks glass.  Fill the glass with crushed ice. In a shaker, combine 2 ounces of gin, 1 ounce of fresh lemon juice, and 1/2 ounce of simple syrup.  Shake well and strain the mixture over the ice.  Carefully drizzle 1 ounce of melon liqueur over the top. Watch as it trickles down, creating a haunting ombré effect.  Garnish with fresh blackberries, a twist of lemon, or one of those green and purple gummy worms.

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Tips for Making the Bramble Cocktail

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Use crushed ice.  It provides the most surface area for quick chilling which also provides faster dilution for spirits.  Make sure to use fresh lemon juice.  It has a brightness that bottle lemon juice does not which elevates this cocktail.  If the sweetness of the melon liquor is enough for you, the you can skip the simple syrup.  If you want it to be sweeter, add more.  Finally, try muddling a few blackberries in the shaker for extra flavor and color intensity.

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Serving Up The Beetlejuice Bramble for Spooky Vibes

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Make sure to serve this cocktail in clear glasses to show off the cocktail’s color layers. Add eerie touches like dry ice (for fog), Halloween-themed picks, or candy garnishes. A sprig of rosemary can resemble a witch’s broom.  You can thread some blackberries on there, too. 

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Try dipping the rim in purple and green sugar to dazzle your guests and highlight the purple and green colors of this cocktail. Don’t forget the moody lighting! 

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This Beetlejuice Bramble isn’t just a cocktail.  It’s an experience. It not only blends rich history with vibrant Halloween colors, but it also blends spirits and flavors together.  Using a little bit of mixology magic, you can create a drink that’s as memorable as your Halloween party. Cheers to a deliciously spooky night!

Yield: 2

The Beetlejuice Bramble Cocktail

Sip and celebrate! This #Halloween, make your night spooktacular with the Beetlejuice Bramble Cocktail.

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Ingredients

• 1/4 cup blackberries
• 2 ounces gin
• 1 ounce lemon juice
• 1/2 ounce simple syrup
• 1 ounce Midor

Instructions

1. Muddle 5 to 6 blackberries in the bottom of a rocks glass. Fill the glass with crushed ice.
2. In a shaker, combine 2 ounces of gin, 1 ounce of fresh lemon juice, and 1/2 ounce of simple syrup. Shake well and strain the mixture over the ice.
3. Carefully drizzle 1 ounce of melon liqueur over the top.
4. Garnish with fresh blackberries, a twist of lemon, or one of those green and purple gummy worms.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 87Total Fat 0gUnsaturated Fat 0gSodium 4mgCarbohydrates 6gFiber 1gSugar 4gProtein 0g

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HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Vampire Bite Cake Shake from Cheese Curd In Paradise
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Skull Gnocchi from The Spiffy Cookie
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

The post The Beetlejuice Bramble: A Spooky Take on a Classic Cocktail appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love making French macaron. Once you figure out how to trouble shoot making them, like all things, then you can make them successfully almost every time. I say almost because sometimes the extract messes things up for me. I made the cinnamon toast macaron and it took three tries to figure out the butter extract was not going to work for me. I had to try another one and voila! Perfect macaron.

Most people are hesitant to try making them. I was not. I jumped in feet first and tried some banana macaron. Some had little feet, but I was determined to keep trying. Then I took a class where I learned some tips and tricks to make them perfect. Ironically, the ones in class didn’t turn out perfectly. But we learn from our mistakes, as with all things.

What is a purple ube?

Purple ube, also known as purple yam, is a vibrant root vegetable with a naturally deep purple color and a subtly sweet flavor. They’re commonly used in Asian desserts and dishes to add a pop of purple color and unique taste. For this recipe, I added ube powder to the shells to give them a lovely purple color. I didn’t want to use food coloring but wanted to use the ube for a natural purple color.

What is a French macaron?

French macarons are delicate cookie that consists of two cookies made from almond flour and meringue sandwiched together with a filling. These iconic treats are known for their smooth, shiny shells, chewy interiors that practically melt in your mouth, and the classic pied or feet. That is what the ruffled part of the bottom of each cookie is called.

French macaron are a versatile dessert option for any occasion because you can make them in an infinite number of colors and flavors. And they don’t have to be sweet, either. I’ve made beet macaron with goat cheese and even pizza macaron with tomato powder in the shells, and whipped ricotta with pepperoni in the middle.

Ingredients for Purple People Eater Macarons

There are not a lot of ingredients needed for this macaron recipe. You might have everything in your pantry already. Minus the purple ube powder, of course.

• Pantry – almond flour, powder sugar, cream of tartar, granulated sugar, white chocolate chips
• Refrigerator – egg whites, heavy whipping cream

Instructions for making macaron shells

These are high level steps for making macaron shells. There are more thorough instructions in the recipe below.

First is to put the powdered sugar, almond flour, and ube powder in the bowl of a food processor and process until well combined and there are not large bits of almonds visible. I sift my dry ingredients through a fine mesh sifter at least 3 times.

Next I make the meringue by combining the egg whites with the cream of tartar. The cream of tartar stabilizes the meringue and produces more consistent cookies. I beat the egg whites until they’re foamy then I sprinkle in the granulated sugar. If you’re making savory macaron, ship the granulated sugar. Then I beat the meringue until they have super stiff peaks. Not even the very tip of the meringue moves when I turn the whisk upside down.

Making the macaronage batter

Using a rubber spatula, fold a third of the almond mixture into the meringue until it’s combined. Then add another third, fold, and then final third and fold again. You’re not trying to keep the airiness of the meringue. To make the macaronage you have to stir a little heavier than you’d think.

Continue to stir the batter. This is the tricky part because if you over mix they won’t turn out and if you under mix they won’t turn out right. They shells be hollow or crack. Watch the sheen of the batter. When it turns from a dull batter to a shiny batter you’re there.

Piping the macaron

I use a half inch tip in a piping bag for mine. I have a mat that has circles on it for a guide. I place a silpat on top of the guide, pipe using the straight up and down method. I haven’t mastered the little swirl at the end to prevent the bump on the top of the shell.

After piping the purple people eater macaron, bang the sheet pan on the counter to release any air bubbles that could affect the smoothness of the tops. If you see larger air bubbles that won’t pop, then grab a toothpick and carefully pop those. If you have a little nub on the top, lightly wet your finger and tap the bump down. Now, we rest. Let the shells sit on the counter. The tops have to be dry to the touch to make the pretty feet. You can speed this process up by turning the vent on your stove to circulate the air and make them dry faster. I use this trick when it’s humid, too.

Baking macaron shells

I bake mine at 325 for 9 minutes. Then I rotate the pans and bake for another 9 minutes. Then I do the wiggle test where I grab the top of the shell and move it side to side. If it moves easily, then I bake them for 2 more minutes. If they don’t move, then I take them out and let them cool completely.

Decorating your purple people eater macarons

These are filled with a white chocolate ganache with a hint of match in there. I was hoping the matcha would make the ganache greener than it did. So, I decided to put eyes around the edges. Because they’re purple peeper eater macaron. They have to have eyes. And I couldn’t find good teeth to make the edge of the cookie the mouth.

You could put the eyes on top of your purple people eater macarons and make some teeth from fondant. Or you could draw a mouth on top of the cookie. You could ditch the purple people eater idea altogether and decorate them however you want. Stripes of purple and green would also work well for wicked witch macaron.

Omit the purple ube powder and color them however you want. Black shells with red buttercream. Orange shells with white or green buttercream. For a Beetlejuice theme, black and white cookies would work well.

As you can see, these are not picture perfect. But they’re perfect for Halloween. Sometimes you have to embrace the imperfections and make it look like they were on purpose. And these sort of were on purpose. I ran out of steam and didn’t bake them the day I made the batter. I knew that would make them less than perfect.

Then I didn’t let them dry enough. That meant it was questionable whether I would get feet. And they didn’t spread enough so the shells were a little hollow. I knew all of these things going into this, but purple people eaters are not perfect. They’re rough around the edges and sometimes a little cracked on top.

Yield: 24

Purple People Eater Macarons

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 6 minutes

Get ready to experience the magic of Purple People Eater Macarons! These sweet treats are the perfect combination of taste and color.

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Ingredients

For the macaron shells:

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• 4 ounces almond meal
• 7 ounces powdered sugar
• 1 ounce ube powder
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 40 grams sugar

For the ganache:

Toggle ingredient group

• 1 1/4 cups white chocolate chips
• 3 tablespoons butter
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

For the macaron:

1. Pulse the 7 ounces powdered sugar, 4 ounces almond flour, and ube powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
5. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue.
6. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
   Once they’ve rested and the tops are no longer sticky to the touch (anywhere from 30 to 45 minutes depending on humidity in the air), bake at 325 for 7 to 9 minutes.
7. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
8. Remove from heat and allow to cool completely before filling.

For the ganache:

1. Heat the cream in the microwave 1 to 2 minutes until bubbly but not boiling over.
   Place the chocolate chips and butter in a heat proof bowl and pour the cream over the chips. Let them rest for about 3 minutes before adding in the vanilla, salt, and spices and whisking until well blended.
2. Pour the ganache into a shallow dish. Cover with plastic wrap making sure the wrap touches the top of the ganache to prevent a skin from working. Refrigerate at least 2 hours before putting it into a piping bag. Refrigerate until ready to use.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 140Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 72mgCarbohydrates 16gFiber 1gSugar 15gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from Big Bears Wife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Sally’s Worms Wort Nightmare Before Christmas Soup from The Spiffy Cookie
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Mummy Pizzas from Jen Around the World
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

The post Unleash Your Inner Monster with Purple People Eater Macarons appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have just recently ventured into blondie baking.  The first recipe I’ve made so far is banana peanut butter blondies.  They were oh so delicious.  They have the perfect combination of peanut butter, banana, and cream cheese peanut butter frosting.  Carrot cake blondies were my second recipe.  They were packed with carrot cake flavor and the sweet tart cream cheese frosting really brought home the carrot cake experience.  I’m looking to try a cinnamon apple blondies recipe.  I’m also eying these pecan pie cheesecake bars, because they’re sort of like a blondie but in pie version.

What are blondies?

Blondies are the predecessor to brownies, from what I remember. They’re made with almost the same ingredients as a brownie, but with more brown sugar and no cocoa powder or chocolate.  They get their flavor from vanilla extract and browned butter.  They usually have chips or nuts incorporated in them for added flavor and texture.

Blondies are, obviously, lighter in color than brownies because there is no brown chocolate in them.  There might be some white chocolate chips but nothing that will make the blondies look like brownies.  This lighter color lends itself to flavors like butterscotch, caramel, or in this case pumpkin.

Blondies are similar in texture to brownies, but I find them to be a little chewier than brownies I typically make at home.  This is predominantly from the brown sugar base of the blondie.  Brownies have granulated sugar or a combination of the two.  The granulated sugar makes for a crunchy top on the brownies if I remember correctly.  Since blondies usually have frosting, there’s no need for a crunchy textured top.

What is pumpkin spice?

If you live under a rock and don’t know what pumpkin spice is it’s a popular blend of warm and cozy spices that evoke the feeling of fall. Pumpkin spice is made of cinnamon, nutmeg, ginger, cloves, and sometimes allspice.  This flavorful combination adds a touch of sweetness and aromatic warmth to baked goods, beverages, and desserts.

Ever since that coffee company made their PSL, pumpkin spice has become synonymous with the autumn season.  This has turned the humble baking blend into a staple in holiday treats and festive recipes.  It’s in everything from latte to donuts to cereal.  I have seen some very bizarre pumpkin spice items like cat litter and salmon.  Yes, salmon.  Hopefully this craze will calm down and we won’t see pumpkin spice EVERYTHING in future years.

Pumpkin spice vs apple pie spice vs gingerbread spice

If you’re like me, you’re wondering what the difference is between all the spice blends.  Pumpkin spice, apple pie spice, and gingerbread spice are all warm and aromatic blends of spices that are warming and perfect for cooler weather. But what is the difference between all three? 

Pumpkin pie spice and apple pie spice both have cinnamon, ginger, allspice, and sometimes cardamom.  The main difference between the two comes down to nutmeg versus cloves.  While some recipes contain both spices, pumpkin pie spice has more cloves in there than apple pie spice.  Apple pie spice has more nutmeg in there than pumpkin pie spice.  To me pumpkin pie spice is a little spicier from the added cloves and apple pie spice is little more mellow from less cloves and more nutmeg.

So, what is gingerbread spice?  Gingerbread spice typically includes cinnamon, ginger, nutmeg, and cloves.  This spice blend has more of a focus on ground ginger with a nod to the cinnamon, cloves, nutmeg, and cardamom.  However, gingerbread spice also has ground mace which is the lining of the nutmeg and has a different flavor than nutmeg.  My recipe has star anise, coriander, and a little black pepper in there for added heat.

Ingredients for pumpkin spice blondies

To create the perfect pumpkin spice blondies, you’ll need a combination of pantry staples and seasonal ingredients.

• Pantry staples – brown sugar, flour, baking powder, salt, vanilla extract, powdered sugar
• Refrigerator staples – eggs, butter, cream cheese
• Seasonal ingredients – pumpkin puree
• Mix ins – butterscotch chips, chopped pecans, or other ingredients you want to add to your pumpkin spice blondies

Instructions for baking the blondies

Preheat your oven and take your egg and cream cheese out of the fridge to come to room temperature.  Put the butter in a saucepan to melt and brown.  It should be a light golden brown before you let it cool for about 5 to 10 minutes.

In a mixing bowl, combine the butter with the brown sugar and beat with a whisk or hand mixer until the brown sugar is smooth.  Next, stir in the pumpkin until creamy before adding in the vanilla and the egg.  Stir until the mixture is smooth and thoroughly combined.

Combine the flour, salt, baking powder, and pumpkin pie spice in a bowl and stir with a whisk until thoroughly combined and the flour is airy with no lumps.  Add the flour mixture to the pumpkin mixture.  Stir with a wooden spoon or spatula until just combined.  Fold in your mix ins which in this case are butterscotch chips and chopped pecans.  Chocolate chips and pistachios would be good or try some walnuts and white chocolate chips.

Line a 9 x 12 baking pan with parchment paper.  I sprayed mine with cooking spray to make it easier to remove the blondies from the pan.  Pour the batter into the pan and smooth it out with a rubber spatula or even an offset spatula.  I also banged the pan on the counter to make sure they were spread evenly in the pan.  Bake at 350 F for 30 to 40 minutes or until a toothpick inserted in the center is just barely clean.  Remove from the oven and cool.

Instructions for frosting and decorating

Combine the cream cheese with the powdered sugar, the remaining butter, and vanilla extract in a mixing bowl and beat with the whisk attachment until smooth.  Add whipping cream until the frosting is the consistency you want.  It should be slightly stiff but still spreadable.  But not too spreadable that it runs off the edges of the bars.

When the bars are room temperature, use and offset spatula to spread the frosting on top of the bars.  Decorate with Halloween sprinkles, eyes, quins (larger sprinkles in shapes like bats or pumpkins), and even simple sanding sugar in creepy themed colors like purple and green (Beetlejuice), orange and black (traditional), or red and black (vampire).

You could make some meringue ghosts or whipped cream ghosts to put on top of each bar.  There are numerous stencils that you can use to decorate with a pumpkin or ghost.  Turn the frosting into a dark brown color and make cookie tombstones.  Or try your hand at decorating these pumpkin spice bars with some actual pumpkins.  Just save some of the frosting and add food color to make orange and a little to make some green for the tops.

What do these pumpkin spice blondies taste like?

The brown sugar and butterscotch play off each other making these super delicious.  The pumpkin adds earthiness to these bars that goes well with chopped pecans.  Then there’s the sweet and tart cream cheese frosting that lifts these bars up making them completely irresistible.  Since they’re easy to whip in no time, you can make them all fall and even into winter if you want.  They’re that good!

Yield: 16

Pumpkin Spice Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

Calling all pumpkin lovers! These Halloween Pumpkin Spice Blondies are the perfect treat for your spooky celebrations.

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Ingredients

For the blondies:

Toggle ingredient group

• 1 cup butter
• 1 1/2 cups brown sugar
• 1 tablespoon pumpkin spice
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 large egg
• 1 cup pumpkin puree
• 2 cups flour
• 1 cup white chocolate chips
• 1 chip chopped pecans

For the frosting:

Toggle ingredient group

• 8 ounce softened cream cheese
• 4 to 5 cuts powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons whipping cream

Instructions

1. Preheat your oven and take your egg and cream cheese out of the fridge to come to room temperature.
2. Put the butter in a saucepan to melt and brown. It should be a light golden brown before you let it cool for about 5 to 10 minutes.
3. In a mixing bowl, combine the butter with the brown sugar and beat with a whisk or hand mixer until the brown sugar is smooth. Next, stir in the pumpkin until creamy before adding in the vanilla and the egg. Stir until the mixture is smooth and thoroughly combined.
4. Combine the flour, salt, baking powder, and pumpkin pie spice in a bowl and stir with a whisk until thoroughly combined and the flour is airy with no lumps. Add the flour mixture to the pumpkin mixture. Stir with a wooden spoon or spatula until just combined. Fold in your mix ins which in this case are butterscotch chips and chopped pecans. Chocolate chips and pistachios would be good or try some walnuts and white chocolate chips.
5. Line a 9 x 12 baking pan with parchment paper. I sprayed mine with cooking spray to make it easier to remove the blondies from the pan. Pour the batter into the pan and smooth it out with a rubber spatula or even an offset spatula. I also banged the pan on the counter to make sure they were spread evenly in the pan. Bake at 350 F for 30 to 40 minutes or until a toothpick inserted in the center is just barely clean. Remove from the oven and cool.
6. Combine the cream cheese with the powdered sugar, the remaining butter, and vanilla extract in a mixing bowl and beat with the whisk attachment until smooth. Add whipping cream until the frosting is the consistency you want. It should be slightly stiff but still spreadable. But not too spreadable that it runs off the edges of the bars.
7. When the bars are room temperature, use and offset spatula to spread the frosting on top of the bars.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 555Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 62mgSodium 329mgCarbohydrates 77gFiber 2gSugar 61gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Halloween Treats Week 2024 Wednesday

Halloween Pillsbury Ghost Sugar Cookie Brookie Cups

Photo Credit: www.bigbearswife.com

Are you ready to spook up your Halloween dessert game? Look no further than these adorable Pillsbury Ghost Sugar Cookie Brookie Cups.

Read More

Cherry Pie Murdered Cinnamon Rolls

Photo Credit: semihomemaderecipes.com

Cherry Pie Cinnamon Rolls take a murderous turn for Halloween with these super easy Cherry Pie Murdered Cinnamon Rolls.

Read More

Mummy Jalapeño Poppers

Photo Credit: www.jolenesrecipejournal.com

Get ready for Halloween with these fun Mummy Jalapeño Poppers! A deliciously cheesy and spicy treat that's perfect for your holiday celebrations!

Read More

Savory Moments: Ouija Board Planchette Cookies

Photo Credit: www.savorymomentsblog.com

Conjure up some deliciously spooky cookies for a Halloween party or scary movie night with these Ouija board planchette cookies.

Read More

Skull Sloppy Joe Bombs #HalloweenTreatsWeek

Photo Credit: www.thespiffycookie.com

Why make regular Sloppy Joes when you can have Skull Sloppy Joe Bombs? Easily assembled with a few ingredients for a spooky fun dinner.

Read More

Antipasto Eyeballs

Photo Credit: cheesecurdinparadise.com

Antipasto Eyeballs made with fresh mozzarella wrapped in ham, topped with olives, and finished with pesto and sundried tomatoes.

Read More

Count Chocula Pop Tarts #HalloweenTreatsWeek

Photo Credit: www.sweetrecipeas.com

These Count Chocula Pop Tarts combine two of my favorite breakfast treats with a chocolate brown sugar filling and Count Chocula icing.

Read More

Pumpkin Pear Soup (Spiderweb Optional)

Photo Credit: artofnaturalliving.com

Flavors of pumpkin & pear, with hints of caramel and cardamom, make this Pumpkin Pear Soup a special treat.  Add a spider web for fun!

Read More

Jalapeno Ranch Skeleton Cheeseball

Photo Credit: jenaroundtheworld.com

This Jalapeno Ranch Skeleton Cheeseball is so fun to make. Prepare it and have it ready in about 15 minutes for all your spooky guests.

Read More

Melted Wicked Witch Bark

Photo Credit: www.4theloveoffoodblog.com

The Wicked Witch is dead! This spooky twist on white chocolate bark looks just like a melted witch complete with pointy hat and broom!

Read More

Biscoff No Bake Pumpkin Cheesecake

Photo Credit: adayinthelifeonthefarm.blogspot.com

This scrumptious dessert takes very little time and can be made ahead of time making it a perfect dessert for your Halloween Gathering.

Read More

The post Pumpkin Spice Blondies are a Fun Halloween Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

With Halloween around the corner, I thought I would make some fun Beetlejuice inspired recipes to celebrate.  For those that don’t know, Beetlejuice is an iconic movie from the late 80s.  It has some of my favorite actors in there from Wynona Ryder, Gina Davis, Catherine O’Hara, and Michael Keeton.  Tim Burton directed the movie and he’s one of my faves, too.

 The main characters played by Gina Davis and Alec Baldwin die in the opening scene and spend the rest of the movie trying to reclaim their house from the living Catherine O’Hara, Wynona Ryder, and Jeffrey Jones (most famous for me is Ferris Buehller’s Day Off).  Michael Keeton is the ghost with the most who claims he can help them spook the living, but that’s not necessarily the case. 

What is a sandworm?

They play a significant role in the film’s spooky atmosphere.  They lurk in the underworld and add a sense of danger and mystery to the story.  Every time a ghost tries to leave the house by walking through the door, they wind up in this dessert wasteland with sandworms.  They’re also in Dune but these sandworms are slightly different in appearance. 

Sandworms are monstrous creatures that dwell in the afterlife, specifically in the Netherworld depicted in Beetlejuice. These gigantic beings are characterized by their long, snake-like, jagged teeth, and insatiable appetite for anything in their path.  Maybe some deli meats and cheeses were in their path as they passed through the sand and that’s how this Sandworm Stuffed Bread recipe came to be.  Or maybe someone set up a trap of Italian meats and cheeses to stuff the sandworm making it a spine-chilling yet delectable treat for your Halloween festivities.

Stuffed bread vs calzone vs stromboli vs panzerotti

Stuffed bread is simple.  It’s a bread dough stuffed with something.  That something happens to be some Italian meats and cheese with some roasted red peppers and black olives for creepy Halloween decorations in this recipe.  A stromboli is pretty much the same thing.  The dough is rolled out into a rectangle, the filling is placed on the dough, and then the dough is folded over and sealed into a rectangle or cylinder.

A calzone also has dough and filling, however, their shape is quite different.  It’s almost like taking a pizza and folding it in half then sealing the edges.  But that’s not the only difference.  Calzone never have sauce in them.  Stromboli sometimes does.  But a calzone is only dipped into sauce after it’s baked.  The rest of the ingredients can be exactly the same, but the sauce is not.  Then there’s the origins.  Calzone are Italian.  Stromboli are an Italian-American invention.  Finally, panzerotti are fried calzone.

Ingredients You’ll Need:

• Refrigerator crescent rolls
• Filling – ham, salami, Provolone cheese, roasted red peppers
• Decorations – roasted red peppers and sliced black olives

Instructions to make sandworm stuffed bread

Preheat the oven so it’s hot and ready when the sandworm stuffed bread is ready to bake.  While the oven is preheating, grab a sheet pan and place a silpat mat on it or line it with some foil sprayed with cooking spray or rubbed with oil. 

Unroll the crescent roll dough and arrange on your baking sheet in a wavy pattern to mimic a snake shape.  Make sure the widest part of the dough overlaps slightly.  Place a layer of Provolone cheese on top of the widest part of the dough.  Next, place a layer of ham, salami, sliced roasted red peppers, more Provolone cheese, and a sprinkling of Parmesan cheese.  Make sure to put less filling towards one end to make it the head of the sandworm.

Carefully pull the tip of the crescent dough over the filling.  Carefully lift the up the dough and tuck the tip underneath making sure to press the dough to seal it.  Towards the head, the dough should totally cover the filling.  Arrange the sliced black olives in stripes down the stuffed bread on top of the exposed filling.  Place an olive slice with a piece of roasted red pepper in the center for an eyes.  Bake the stuffed bread at 375 F for 15 to 20 minutes or until the crescent dough is golden and the cheese is melted.

What are some filling ideas for sandworm stuffed bread?

I went the Italian route with salami, ham, and cheese, but there are so many filling options for a delicious stuffed bread.  Like roast beef and cheddar with some sliced red onion or pepperoncini.  Or go for a Philly cheese steak with some beef and cheese sauce with sauteed mushrooms and onions.  Try a classic ham and Swiss with some whole grain mustard.  Or how about a Hawaiian with ham, pineapple, some bell peppers and onions.

You can also skip the meat and go for some veggie variations.  Spinach and feta for a Greek style or spinach and ricotta for a Florentine style stuffed bread.  Fresh tomatoes, basil and some fresh mozzarella for a margherita pizza stuffed bread.  How about sun-dried tomatoes, marinated artichokes and Asiago for flavor packed stuffed bread?

What other bread dough can you use?

I like the convenience of the crescent rolls.  And, I’m’ not going to lie, I love the buttery and flaky goodness of them, too.  But they’re not the only type of dough you can use to make stuffed bread.  I would hazard a guess that you can use any dough to make stuffed bread.  The obvious first choice would be pizza dough.  Because stuffed bread is like a stuffed pizza.  You could make a sweet roll or brioche dough work with some turkey or ham and lighter cheeses like cheddar or Swiss.  Or brie and figs?

Going the ready to bake route, you could flatten out biscuits and put a layer of biscuits, then toppings, then press a layer of biscuits on top to seal the stuffed bread.  Or ready to bake rolls.  They would work well, too.  My only hope is you take the idea I’ve presented and run with it based on what your family enjoys and whatever you have handy to use.

What does sandworm stuffed bread taste like?

Every bite is cheesy and delicious.  The crescent dough is slightly sweet and buttery.  The ham and Provolone pair well with the sweet roasted red peppers.  The salami brings a slightly spicy kick.  Finally, the black olives add some briny flavor to the whole sandworm stuffed bread.  And they make the fun stripes that sandworms are known for in the movie Beetlejuice.

It’s a simple and fun Halloween appetizer to snack on while watching movies.  Or to bake up for your Halloween party.  Omit the stripes and the sandworm décor and it’s a delicious appetizer for any holiday party.  Swap out the black olives and stripe it up with some green bell peppers or green olives.  Sliced pimento stuffed olives would make a festive and fun holiday appetizer.

Yield: 8

Sandworm Stuffed Bread

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Turn your Halloween party into a movie-worthy feast with Halloween Sandworm Stuffed bread. Your guests will be dying to try it!

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Ingredients

• 8 ounces refrigerator crescent rolls
• 2 ounces sliced salami
• 2 ounces sliced ham
• 3 ounces thinly sliced Provolone cheese
• 1/4 cup sliced roasted red pepper
• 1/4 cup quartered black olives

Instructions

1. Preheat the oven to 375 F. While the oven is preheating, grab a sheet pan and place a silpat mat on it or line it with some foil sprayed with cooking spray or rubbed with oil.
2. Unroll the crescent roll dough and arrange on your baking sheet in a wavy pattern to mimic a snake shape. Make sure the widest part of the dough overlaps slightly.
3. Place a layer of Provolone cheese on top of the widest part of the dough. Next, place a layer of ham, salami, sliced roasted red peppers, more Provolone cheese, and a sprinkling of Parmesan cheese. Make sure to put less filling towards one end to make it the head of the sandworm.
4. Pull the tip of the crescent dough over the filling. Carefully lift the up the dough and tuck the tip underneath making sure to press the dough to seal it. Towards the head, the dough should totally cover the filling.
5. Arrange the sliced black olives in stripes down the stuffed bread on top of the exposed filling. Place an olive slice with a piece of roasted red pepper in the center for an eyes.
6. Bake the stuffed bread at 375 F for 15 to 20 minutes or until the crescent dough is golden brown and the cheese is melted.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 181Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 432mgCarbohydrates 12gFiber 1gSugar 3gProtein 8g

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Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Black Garlic Skull Deviled Eggs from The Spiffy Cookie
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

The post Sandworm Stuffed Bread is a Spooky Halloween Surprise appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.