This film is a sequel, and though we didn’t have to, I watched both films – I had been meaning to see them anyway, because my neighbor’s kids are obsessed and quote them all the time. These are really cute films about acceptance, diversity, fear mongering, and family. Big topics for kids movies, I know. They voice actors are big names, too – Adam Sandler, Selena Gomez, Steve Buscemi.
They also had all kinds of cute and creepy (but not too creepy) foods – like “scream cheese” and “monster-ball soup”. So there was lots of foodie inspiration.
I had seen a Buzzfeed video for Spinach Dip Stuffed Meatballs and thought how cute those would be as Oozing Eyeballs! (more…)
The other day, Melissa (Smells Like Brownies) asked me if I wanted to help her make Halloween candy bark. Um – YES. Obviously. I mean – I’m not a crazy person.
Turns out, it is incredibly easy. Melt around 2 cups of chocolate, spread it on a silpat or parchment paper, sprinkle and press candy into it, chill, and done. What a great way to use up extra candy!
You can really use anything here – any kind of chocolate, any kind of candy. We used semi-sweet chocolate and reese’s, tootsie rolls, m&ms, white chocolate chips, and heath bits.
This month’s Food and Flix selection was Hocus Pocus, hosted by The Lawyer’s Cookbook – a perfect flick for Halloween! This movie came out when I was 8 years old, and I loved it. I hadn’t seen it in years, and it was interesting going back and watching it as an adult – I still found it to be a lot of fun. I also noticed that the director was Kenny Ortega – aka the director of High School Musical, ha! My favorite character is definitely Sarah Jessica Parker, she is so goofy and I love her singing in this film. Amok! Amok! Amok!
Anywho, I had been wanting to make candy corn themed jello shots for a while, and this seemed like the perfect opportunity! (Although, I despise actual candy corn – yuck.) I didn’t like a lot of the recipes out there using orange and lemon jello, the flavors just didn’t seem right to me. So I opted to start with a white liquor (Rumchata) and get my colors with food dye. I added in some butterscotch schnapps for extra deliciousness, too. I used equal amounts of each color, but that resulted in a really big white layer, so I have adjusted the amounts in the recipe below to better represent the appearance candy corn. (more…)
So I actually made this a year ago and didn’t manage to post it before it was way past butternut squash season, doh! I figured I would just hold off and post about it the next Fall, which is what I am doing now. The problem is, my photography has improved leaps and bounds since then so these photos look really awful. I am so sorry in advance, but the mac and cheese is really good. I promise.
I saw this recipe on an episode of The Chew, and the idea was that it was orange and black for Halloween. Orange from the squash, black from the kale. Except that kale is green, even when it’s wilted… Whatever – it uses Fall produce and it’s delicious, so let’s pretend it works.
Cook up some bacon (I used pancetta because stuff and things), add some butter, sweat some onions and garlic, wilt some kale – awesome. So here’s where the original recipe gets weird (The Chew website is notoriously bad at reviewing their recipes) – it says to have 1 butternut squash, peeled and diced, and to saute the squash in the pan. Then later it says to add in the butternut squash puree. What butternut squash puree? There is no butternut squash puree in the ingredient list. Huh? Also – sauteed squash? Meh. So here’s what I did (as you can see in the previous picture) – tossed that cubed squash with olive, salt, pepper, and nutmeg; then roasted it. Yummy. Then I took half the roasted squash and mashed it. Ah-ha! Now there is butternut squash puree, sort of. (more…)
