from The Crazy Lady Authors
The Crazy Lady Authors are a group of women authors who support each other (almost) unconditionally. And, yes, we are all just a little bit crazy, so the name fits. We’re also busy women with diverse ideas of what it means to rustle up a batch of treats (or dinner) for the hobgoblins in our lives – not only on Halloween, but also on all those days when we’re crazy busy trying to keep up with our families and day jobs while still making a deadline and keeping our muses happy. Plus, who knew that even our muses could sometimes be foodies? In fact, you’ll find food rather prominently featured in some of our books. What the muse wants, the muse gets – just like those adorable little hobgoblins. As it turns out, our muses got together and inspired us to write a cookbook . . .
Today we’re sharing some easy ways to make Halloween treats for your favorite little tricksters . . . as well as a couple of Halloween cocktails especially for you – and any sexy creatures of the night you may encounter.
First, some treats for the hobgoblins . . .
Caramel Popcorn Balls – from the kitchen of RE Hargrave
1. Prepare 6 cups of popped popcorn (remove un-popped kernels so nobody cracks a tooth!)
2. In extra large pot, melt down and bring to a boil; stir occasionally:
2 sticks of butter (or 1 cup)
2 cups packed brown sugar
½ cup corn syrup
1 teaspoon salt
3. BOIL for 4-5 minutes then remove from heat and add last ingredients, stirring quickly:
½ teaspoon baking soda
1 teaspoon vanilla
*OPTIONAL: add orange or black food coloring
4. Drizzle caramel over the popped corn and gently stir in a folding motion to coat
*OPTIONAL: add candy corn or nuts
5. Working quickly, but carefully so as not to burn your hands, shape the caramel corn into balls.
6. Wrap individually with wax paper, saran wrap, or in Ziploc baggies.
Halloween Popcorn Mix – from the kitchen of Teri Riggs
One large bowl of popcorn (micro-wave is fine), one bag of M&Ms, one bag of Halloween Candy Corn, one bag of peanuts, and salt to taste. Mix it all in one large bowl and serve.
Texas Sheet Cake – from the kitchen of Melanie James
This makes a big brownie-like cake that serves a crowd. It can be adapted for any occasion, such as Halloween.
2 Sticks butter or margarine
1 Cup water
4 Tablespoons baking chocolate
2 Cups sugar
2 Cups all-purpose flour
½ Teaspoon salt
1 Teaspoon baking soda
½ Cup sour cream
½ Cup chopped walnuts (optional)
Preheat oven to 375 degrees. Melt margarine in a pan. Add water and chocolate. Bring mixture to a boil and remove from heat. Add sugar, flour, and salt mixing well. Beat in eggs, baking soda, and sour cream. Stir in nuts. Pour on to a greased 11×16 cookie sheet. Bake 20-25 minutes until a toothpick comes out clean.
1 Stick margarine
4 Tablespoons baking chocolate
6 Tablespoons milk
1 Teaspoon vanilla
5 Cups sifted powdered sugar
Melt margarine in a pan on low. Add in chocolate, vanilla, and milk. Bring to a boil and remove from heat. Slowly whisk in sifted powdered sugar. Pour over top of FULLY cooled cake. Next, decorate with Halloween candy on top. Allow frosting to set 20-30 minutes. Cut into squares to serve.
Easy Peasy Cake Mix Cookies – from the kitchen of Jennifer Theriot
I started making these when my kids were younger. They all love chocolate chip cookies – I’m short on time, so this recipe was a no-brainer for me. They come together fast, and as
quickly as you make them, they get eaten. Get as creative as you want with these. I’ve done chocolate chip cookies, using a yellow butter recipe cake mix with chocolate chips and
nuts. These are also good with a lemon cake mix and white chocolate chips. For Halloween I suggest a spice or carrot cake mix and chocolate chips or some dried fruit.
1 packaged cake mix (any flavor)
½ cup vegetable oil
Optional adds (1 cup chocolate chips, nuts, and dried cranberries – whatever you choose)
Mix the cake mix, eggs and oil. Add your optional ingredients and drop by tablespoonfuls onto a non-stick cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes a couple dozen.
TIP: I take a fork and flatten the cookies halfway into the baking
just to make them look more like bakery cookies.
And, finally, some Halloween cocktails for you and your favorite sexy creature of the night . . .
Chocolate Martini – from the kitchen of Angela Ford
Makes 1 drink:
2 Oz chocolate liqueur
1 Oz Vodka
8 Ice cubes or crushed ice
1 Oz Chocolate milk
1 Chocolate bar
Pour the liqueur, vodka and chocolate milk in the shaker.
Add 8 cubes of ice.
Shake it hard! 20 times at least.
Double strain the cocktail into your chilled martini glass or over crushed ice in an old fashioned, or rocks glass.
Shave a piece of the chocolate bar over the drink, the shavings will add flavor and color. Or grate it and use it to rim the glass.
Note: You can also use dark crème de cacao instead of vodka.
Photo Courtesy: © Shannon Graham
Dracula’s Kiss – from the kitchen of Jayne Hyatt
The drink creates two layers for an elegant and spooky effect; the bottom is red with grenadine and the top is black with cola.
Makes 1 drink.
½ ounce grenadine
1 ounce vodka, whiskey or rum
Cola, regular or cherry flavored
Pour the grenadine into the bottom of a clear glass.
Add ice and liquor of your choice.
Carefully top off with cola; DON’T STIR, you don’t want to disturb the grenadine syrup.
Garnish with maraschino cherries.
If you’re feeling playful, hang a plastic spider from the rim of the glass.
Don’t forget to check out our cookbook. It’s a diverse collection of recipes that has something for everyone. Available on Amazon.
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