A Halloween party isn't complete without creepy bites!
SWEET BONES (by Martha Stewart)
These meringues can be baked three days ahead. Store them in an airtight container at room temperature. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up.
Makes about 18
6 large egg whites
1 1/2 cups sugar
1.Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
2.Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
3.Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
GRAVEYARD CAKE (by Martha Stewart)
A pumpkin spice cake with bleeding chocolate glaze -- is the pumpkin pie of a spectral Halloween menu. Espresso shortbread headstones mark each slice. This spiced pumpkin cake can be made one day ahead and refrigerated, without the glaze. Several hours before serving, make the glaze and finish the cake.
Makes one 9-by-13-inch cake
8 ounces (2 sticks) unsalted butter, softened, plus more for pan
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned solid-pack pumpkin
Bleeding Chocolate Glaze
Espresso Shortbread Headstones
1 tablespoon ground ginger
1.Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
2.Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and f luffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with f lour. Add pumpkin, and beat until completely combined.
3.Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
4.Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.WITCH FINGER COOKIES (by Jeanne Benedict)
Halloween party finger food, literally. Form zesty cookie dough into creepy witch fingers and use a blanched almond for the fingernail (recipe below).Makes about 48 cookies
•1 Cup butter, softened
•1 Cup(s) powdered sugar
•1 egg, lightly beaten
•2 Tsp lemon juice
•2 2/3 Cup(s) all-purpose flour
•1 Tsp baking soda
•1 Pinch of salt
•1 Cup whole, blanched almonds
•Add butter and powdered sugar into a mixing bowl and beat until smooth. Beat in egg and lemon juice. Sift together flour, baking soda and salt and stir into mixture until combined. Cover and chill for 1 hour.
•Preheat oven to 325F. Spray baking sheets with light coat of nonstick cooking spray.
•Form fingers from 1 tablespoon of dough, by rolling dough with clean hands. Use a knife to score lines for the fingers knuckle. Press an almond firmly into the dough for a fingernail.
•Place cookies on prepared baking sheet and cook for 20 minutes until golden brown. Cool for five minutes and place cookies on a rack to cool completely. Arrange on a spooky platter and serve.
1 (11 oz) can refrigerated breadstick dough
2 slices cheddar cheese, quartered (optional)
8 hot dogs
black mustard seeds
1. Preheat oven to 375 degrees F.
2. If desired, place one cheddar cheese slice on your hot dog. Then wrap each dog to look like a mummy, leaving a open area for the eyes.
3. Cut two tiny slits in the exposed hot dog and insert two black mustard seeds for eyes. If you'd like to give your mummies entire faces, you can cut a little slit for a mouth, which will gape open a bit during cooking.
4. Place mummy dogs on an ungreased baking sheet and bake around 15 minutes, until golden.
5. Serve with plenty of ketchup and mustard and listen to the kids rave about having such Halloween recipes fun.