Halloween Movies + Snacks
Posted by
npocpas1
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npocpas1
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Halloween is upon us, and as the spooky sounds and creepy costumes come out, maybe trick or treating is not the way for you to celebrate anymore. You can still partake in all the fun, but just in a different way. In the fall there is nothing we love more than snuggling in under warm blankets with some great movies and even better snacks.
You can’t go wrong with any of these classic Halloween movies:
“It’s the Great Pumpkin Charlie Brown”
“The Addams Family”
“Hocus Pocus”
“Edward Scissorhands”
“The Nightmare Before Christmas"
“Young Frankenstein”
“Halloweentown”
But, what is great movie watching without delicious snacks? We have some fun, festive snack ideas that will make your Halloween movie marathon even better!
The Great White Pumpkin Cheese Ball
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables
Preparation
1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
*Extra-sharp Cheddar cheese may be substituted.
Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
Caramel-Peanut-Popcorn Snack Mix
15 cups popped popcorn (about 3/4 cup kernels)
Vegetable cooking spray
1 cup plus 2 Tbsp. firmly packed dark brown sugar
1/2 cup butter
1/2 cup dark corn syrup
1/4 teaspoon kosher salt
1 cup lightly salted dry-roasted peanuts
Wax paper
1 (10.5 oz.) package candy-coated peanut butter pieces (such as Reese's Pieces)
Preparation
1. Preheat oven to 325°. Spread popcorn in an even layer on a lightly greased (with cooking spray) heavy-duty aluminum foil-lined 13- x 18-inch pan. Stir together brown sugar and next 3 ingredients in a small saucepan over medium-low heat; bring to a simmer, and simmer, stirring constantly, 1 minute. Pour over popcorn, and stir gently to coat.
2. Bake at 325° for 25 minutes, stirring every 5 minutes. Add peanuts during last 5 minutes. Remove from oven, and spread on lightly greased (with cooking spray) wax paper. Cool completely (about 20 minutes). Break apart large pieces, and stir in candy pieces. Store in an airtight container up to 1 week.
Red Velvet Cobweb Cupcakes
Cupcakes:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 tablespoons red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
Frosting:
1 8-oz. package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
White decorating gel (such as Betty Crocker)
Preparation
1. Preheat oven to 350° F. Place paper liners in 2 12-cup muffin tins.
2. Make cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In a small bowl, whisk together buttermilk, red coloring, vinegar and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry ingredients. Beat until just incorporated.
3. Divide batter evenly among paper liners, filling each about halfway. Bake until a toothpick inserted into center of a cupcake comes out clean, about 25 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
4. Make frosting: In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and butter until creamy, about 3 minutes. Beat in vanilla. Gradually beat in sugar and cocoa powder until well combined.
5. Spread chocolate-cream cheese frosting on cupcakes and arrange on a platter in a tight, circular formation. Use decorating gel to pipe concentric circles, starting with small circle in center and getting larger toward outer edge. Starting in center, drag a toothpick through circles, as though you were making spokes on a wheel, to complete large web design.
Hot Spiced Cider
2 quarts apple cider
1/2 cup molasses
4 lemon slices, cut in half
12 whole cloves
2 (2-inch) cinnamon sticks
1/4 cup lemon juice
Garnishes: cinnamon sticks,lemon wedges, whole cloves
Preparation
Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.
Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.
Of course, classic hot chocolate and a couple bags of regular old Halloween candy would never steer you wrong either.
Wishing you all a happy and safe Halloween weekend!
(All recipes can be found on myrecipes.com)
You can’t go wrong with any of these classic Halloween movies:
“It’s the Great Pumpkin Charlie Brown”
“The Addams Family”
“Hocus Pocus”
“Edward Scissorhands”
“The Nightmare Before Christmas"
“Young Frankenstein”
“Halloweentown”
But, what is great movie watching without delicious snacks? We have some fun, festive snack ideas that will make your Halloween movie marathon even better!
The Great White Pumpkin Cheese Ball
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables
Preparation
1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
*Extra-sharp Cheddar cheese may be substituted.
Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
Caramel-Peanut-Popcorn Snack Mix
15 cups popped popcorn (about 3/4 cup kernels)
Vegetable cooking spray
1 cup plus 2 Tbsp. firmly packed dark brown sugar
1/2 cup butter
1/2 cup dark corn syrup
1/4 teaspoon kosher salt
1 cup lightly salted dry-roasted peanuts
Wax paper
1 (10.5 oz.) package candy-coated peanut butter pieces (such as Reese's Pieces)
Preparation
1. Preheat oven to 325°. Spread popcorn in an even layer on a lightly greased (with cooking spray) heavy-duty aluminum foil-lined 13- x 18-inch pan. Stir together brown sugar and next 3 ingredients in a small saucepan over medium-low heat; bring to a simmer, and simmer, stirring constantly, 1 minute. Pour over popcorn, and stir gently to coat.
2. Bake at 325° for 25 minutes, stirring every 5 minutes. Add peanuts during last 5 minutes. Remove from oven, and spread on lightly greased (with cooking spray) wax paper. Cool completely (about 20 minutes). Break apart large pieces, and stir in candy pieces. Store in an airtight container up to 1 week.
Red Velvet Cobweb Cupcakes
Cupcakes:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 tablespoons red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
Frosting:
1 8-oz. package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
White decorating gel (such as Betty Crocker)
Preparation
1. Preheat oven to 350° F. Place paper liners in 2 12-cup muffin tins.
2. Make cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In a small bowl, whisk together buttermilk, red coloring, vinegar and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry ingredients. Beat until just incorporated.
3. Divide batter evenly among paper liners, filling each about halfway. Bake until a toothpick inserted into center of a cupcake comes out clean, about 25 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
4. Make frosting: In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and butter until creamy, about 3 minutes. Beat in vanilla. Gradually beat in sugar and cocoa powder until well combined.
5. Spread chocolate-cream cheese frosting on cupcakes and arrange on a platter in a tight, circular formation. Use decorating gel to pipe concentric circles, starting with small circle in center and getting larger toward outer edge. Starting in center, drag a toothpick through circles, as though you were making spokes on a wheel, to complete large web design.
Hot Spiced Cider
2 quarts apple cider
1/2 cup molasses
4 lemon slices, cut in half
12 whole cloves
2 (2-inch) cinnamon sticks
1/4 cup lemon juice
Garnishes: cinnamon sticks,lemon wedges, whole cloves
Preparation
Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.
Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.
Of course, classic hot chocolate and a couple bags of regular old Halloween candy would never steer you wrong either.
Wishing you all a happy and safe Halloween weekend!
(All recipes can be found on myrecipes.com)
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