Tuesday, October 31, 2017

Happy Halloween!


Hi Friends,

May your Halloween be filled with Fun, Magic, Memories and Great Design.

Happy Halloween from your friends at Interior Design!

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Live well,
Yvonne

Monday, October 30, 2017

Dug-Up Pretzel Bones


Courtesy of Food Network Magazine
Photography by Ralph Smith

Happy Halloween Friends,

Treat your party guests to something on the scary side with this spooky snack from Food Network Magazine. Skewer mini marshmallows on each end of 1 cup thin pretzel sticks. Dip in 12 ounces melted white candy melts; remove to a parchment-lined baking sheet with a fork. Let set. Toss with crumbled chocolate cookies for dirt.

Have spooky fun...

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Live well,
Yvonne

Saturday, October 28, 2017

Vertical Planter


Courtesy of Chrissy Giglio
Photo By: Angela Darrah

Happy Halloween Friends,

Bigger isn’t always better, and this small-scale vertical planter is all the proof you need. Add some character to a blank wall with this by using a wine crate to house a variety of mini plants. Don’t stop at tiny vines, though. Introduce a few perfectly petite pumpkins into the group for an understated look with just the right amount of seasonal charm.

And again, it effortlessly transitions right into your Thanksgiving decor...

Check back for more great Halloween and pumpkin inspired ideas from your friends at Interior Design!

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Live well,
Yvonne

Friday, October 27, 2017

I-Scream Pops


Courtesy of Food Network
Photograph by Raymond Hom

Happy Halloween Friends,

Wow, your guest and trick-or-treaters alike with these special treats starting with our featured Scream Pops. Fill pop molds with softened vanilla ice cream, pressing the ice cream down with a rubber spatula to pack it tightly. Insert wooden sticks into the ice cream and freeze until firm. Remove the ice cream pops from the molds and lay on a parchment paper-lined baking sheet. Press Raisinets into the ice cream for eyes, then return the pops to the freezer until hard.

Cookies and Scream


Spread a thin layer of marshmallow creme on Nutter Butter sandwich cookies. Draw eyes on the cookies using black decorating gel. Let sit until the marshmallow creme hardens a bit—this way, your guests won't get too messy.

Scary-Good Cupcakes


Roll out white fondant to 1/8 inch thick on a cornstarch-dusted surface. Cut out 4-inch circles using a cookie cutter or paring knife. Stick a small unwrapped lollipop in the center of a frosted cupcake, then drape a circle of fondant on top to form a ghost. Use black decorating gel to draw eyes.

Bon Appétit...

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Live well,
Yvonne

Thursday, October 26, 2017

Halloween Platters


Courtesy of Food Network
Photography by Lucy Schaeffer

Happy Halloween Friends,

Kick off your spook fest with these hair-raisingly good platters inspired by classic symbols of Allhallows Eve.

Upgrade this year's spread by trading your usual selection of store-bought chips, dips and candies for these homemade snack platters inspired by classic Halloween symbols, like a cheddar "pumpkin" laced with oniony chives and a party-sized bowl of guacamole topped with a creamy "web."

Crispy-Treat Witch's Hat


For the hat base: Using 2 boxes of chocolate-flavored rice cereal, make crispy treats according to the package directions. The mixture will look very white because of the melted marshmallow. That’s OK, because the color will fade. You can add a dash of cocoa powder to deepen the color if you’d like. Wet or oil your hands so the cereal doesn’t stick, and take a handful of the cereal mixture. Press and mold the mixture on a greased piece of parchment to create a flat circle. If the mixture doesn't hold its shape, let it sit for about 10 minutes to stiffen.

For the hat: Build up the cereal mixture into a cone shape. We like to add bends and divots to the hat so it looks realistic, rather than like a pointy cartoon cone. Set the cone on top of the hat base.

For the hatband: Using 1 box of plain rice cereal, make the marshmallow mixture for another batch of treats. Separate out about a spoonful and mix it with 1/2 cup of plain rice cereal; set it aside. To the remaining marshmallow mixture, add a few drops of green food coloring and mix well until the color is even. Mix in the remaining plain rice cereal to make a batch of green treats. Working on a greased piece of parchment, shape a 14-by-3-inch strip of green treats. Put a second layer of greased parchment on top and roll flat with a rolling pin to 1/4 inch thick. Trim the edges to make a long strip. Wrap the strip around the base of the hat to make a hatband. Shape the reserved batch of plain crispy treats into a square buckle and fasten it to the band. We dusted ours in edible gold powder.

Spiderweb Guacamole


For the web: Place a large round shallow bowl on a larger round platter. Fill the bowl with guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema, or sour cream with some lime juice added to thin it out. (The thinner the cream, the easier it is to use.) Pipe 4 concentric circles on the guacamole. Using the tip of a knife or skewer, pull the lines from the center of the circle out. This will create a spiderweb pattern.

For the spider: Use 2 pitted black olives to make the spider. Slice 1 olive in half lengthwise. Use 1 half for the body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange your spider on the web. Surround the bowl of guacamole with tortilla chips; we used blue-corn ones for this photo.

For the skull: Use a paring knife to carve a skull into a skin-on avocado. Cut out 2 eyes, carving all the way down to the pit. Cut an upside-down heart shape for the nose, only removing the skin. For the mouth, cut a long rectangle, only removing the skin. Using a skewer or the tip of a knife, draw lines for the teeth.

Pumpkin Cheese Ball


Combine cream cheese, shredded cheddar, chopped fresh chives, salt and pepper, and mold the mixture into a ball shape. Press the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin. Refrigerate to keep cool while you run cheese puffs in a food processor until finely ground. Roll the cheese ball in the ground cheese puffs. Use the stem of a bell pepper as a pumpkin stem, and serve on a plate with crackers.

Candy Corn Cheese Tower


Place 2 rectangular blocks of a yellow cheese, like cheddar, next to each other on a cheese board. Stack 2 more blocks of yellow cheese on top of them. Stack 4 blocks of a white cheese, like Monterey Jack, on top of the yellow in the same manner. If desired, insert 1 or 2 skewers down through the top of the blocks to hold them together. Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end.) Reserve the cheese scraps for another use, like queso sauce or grilled cheese sandwiches. Remove the skewers from the tower, if using. Make a mixture of red wine and paprika, and paint it on the white cheese with a pastry brush. Using your hands, mold goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it into a point using a butter knife or offset spatula. Serve with an array of crackers.

Bon Appétit...

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Live well,
Yvonne

Wednesday, October 25, 2017

Mummy-aki Chicken Fingers


Recipe Courtesy of Jeff Mauro
Photo By: Renee Comet

Happy Halloween Friends,

Mummify chicken tenders with strips of phyllo dough and bake them until golden brown. Then they’re ready to skewer and dip in "bloody" sweet-and-sour sauce for a kid-friendly Halloween dinner or a party appetizer for all ages.

Get the recipe here...

Total: 1 hr 25 min
Active: 10 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
  • 2 pounds chicken tenders (10 to 12 tenders)
  • 1 cup store-bought teriyaki marinade
  • 6 sheets phyllo dough Nonstick cooking spray
Bloody Sweet and Sour Sauce:
  • 1 cup ketchup
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons grated ginger
Directions
Position an oven rack on the upper third of the oven and preheat to 425 degrees F.

Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.

Tear the phyllo into small pieces and place in a shallow dish. Dry off the tenders with a paper towel and dredge in the torn phyllo. Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray. Bake until golden brown, about 12 minutes. Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce.

Bloody Sweet and Sour Sauce:
Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes.

Bon Appétit...

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Live well,
Yvonne

Tuesday, October 24, 2017

Roasted Pumpkin Seeds


Courtesy of HGTV & Food Network
Photo By: Tara Donne

Hi Friends,

Crunchy and salty, roasted pumpkin seeds make the perfect in-season snack from Food Network.

When you scoop out your pumpkins to carve jack-o-lanterns, don’t forget to save the seeds! Roasted pumpkin seeds make a great snack and can be used to add crunch to salads and soups.

Here’s how to roast them to crunchy perfection... Pumpkin seeds, when roasted, make a great snack and can be used to add crunch to salads and soups. While you can buy pumpkin seeds at the store year-round (they're called pepitas), they're so much better when freshly roasted.

Seed the Pumpkin


Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin and into a bowl.

Clean the Seeds


Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot them with paper towels — the seeds will stick.

Dry the Seeds


Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add Spices


Toss the seeds with olive oil and salt. Return to the oven and bake until crisp and golden, about 20 more minutes.

Happy Halloween to all the trick-or-treaters...

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Live well,
Yvonne

Monday, October 23, 2017

Maple Cinnamon Spider Web Fritters


Recipe Courtesy of Food Network Kitchen

Hi Friends,

Put a Halloween spin on a classic carnival treat, the funnel cake. For a spooky-yet-sweet surprise, garnish the fried dough webs with creepy-crawly garnishes like jelly spiders.

Get the recipe here...

Total: 40 min
Active: 10 min
Yield: about 30 webs
Level: Intermediate

Ingredients
  • Vegetable oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 3/4 cup milk
  • 1 large egg
  • 1 tablespoon maple syrup, plus 1/4 cup for brushing
  • 1/2 cup confectioners' sugar
  • Jelly spiders, orange or black nonpareils, for garnish, optional
Directions
Pour enough oil in a large skillet so it's about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F.

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth.

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners' sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

Happy snacking...

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Live well,
Yvonne

Sunday, October 22, 2017

On-Trend Accents


Courtesy of Chrissy Giglio
Photo By: Jason Kisner

Happy Halloween Friends,

You don’t necessarily need to sacrifice on style in order to introduce seasonal decor into your home. Rather than styling your pumpkins with other cliche autumnal pieces — hay bales, gourds, etc — pair them with on-trend accents to create a modern look that won’t take away from a perfectly curated space. Try styling them right on top of a sheepskin throw for a look that's seasonally appropriate, warm and trendy.

An ideal addition to your Halloween decoration...

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Live well,
Yvonne

Saturday, October 21, 2017

Autumnal Vase


Courtesy of Chrissy Giglio
Photo By: Proven Winners

Happy Halloween Friends,

Display all of your favorite blooms in a whole new way this year. Transform an ordinary pumpkin into a vase that will amplify your flowers' seasonal shades. After it’s hollowed out, slide in a small-scale jar that’s filled with water before adding a bouquet of fall florals for a seasonal statement that is sure to wow. Tablescapes and coffee tables will look flawless with this fun and festive addition.

Perfect autumn centerpiece for any table. Effortlessly transition from Halloween to Thanksgiving...

Check back for more great Halloween and pumpkins inspired ideas from your friends at Interior Design!

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Live well,
Yvonne

Friday, October 20, 2017

Vampire Place Setting


Courtesy of Brian Patrick Flynn

Hi Friends,

Put plastic vampire teeth to work as clever place card holders. Just open them up and pop in a handwritten card. Leave them as-is or go glam with metallic spray paint.

Prepare a meal your guest can sink their teeth into...

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Live well,
Yvonne

Thursday, October 19, 2017

Pick Your Poison


Courtesy of Brian Patrick Flynn

Hi Friends,

Make your home stylishly spooky with these midcentury-modern Halloween decorating ideas inspired by Alfred Hitchcock's timeless films.

Don't toss that empty bottle. Instead make it part of your spooky Halloween decor. Collect empty glass bottles throughout the year, especially those with interesting shapes. In a well-ventilated area, coat each with two to three coats of flat black spray paint. Check your local craft store's scrapbooking area for blank labels or make your own with card stock and a permanent marker.

Cheers!

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Live well,
Yvonne

Wednesday, October 18, 2017

Pumpkin Cut-Out Pie


Compliments of Television Food Network, G.P.
Recipe Courtesy of Food Network Kitchen

Hi Friends,

Classic pumpkin pie tastes great as is, but you can jazz up its appearance with a simple pumpkin cut-out made with extra dough. It bakes with the pie so there are no extra baking steps; and your guests will love the whimsical attention to detail.

Get the recipe here...

Total: 4 hr 20 min
Active: 35 min
Yield: 8 to 10 servings
Level: Easy

Ingredients
Dough:
  • 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter, diced
  • 3 large eggs
Filling:
  • One 15-ounce can pure pumpkin puree (about 2 cups)
  • 3 large eggs, lightly beaten
  • 3/4 cup packed light brown sugar
  • 1 1/4 cups half-and-half
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground nutmeg
Directions
For the dough: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Lightly beat 2 eggs in a small bowl. Stir them into the dough with a fork or by hand. If the dough is dry, sprinkle up to a tablespoon cold water over the mixture.

Alternatively, make the dough in a food processor. In a machine fitted with the metal blade, pulse the flour, sugar and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Lightly beat 2 eggs in a small bowl, add them to the machine and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a ball, then cut in half. Form each half into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll 1 disk into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie dish and trim the edges, leaving about 1 extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Line a baking sheet with parchment. On a lightly floured surface, roll the remaining disk into a 12-inch circle about 1/8-inch thick. Transfer the dough to the prepared baking sheet and freeze for 30 minutes.

Position 2 oven racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack. Lower the oven temperature to 350 degrees F.

Meanwhile, make the pumpkin cut-out. Lightly beat the remaining egg in a small bowl. Remove the rolled dough from the freezer and, working on the baking sheet, cut out a solid 9-inch circle. Using a pattern or working free-handed, cut out two circles for the eyes, a triangle for the nose, and a toothy grin to resemble a jack-o'-lantern's face. Mimicking the ribbed indentations of a pumpkin, cut out indentation markings along the top, bottom, and sides of the face (these will act as vents for the filling as well). Using a scrap of dough, cut out a "stem" and attach it to the top of the face using the beaten egg wash as glue. Return the face to the freezer for 20 minutes.

For the filling: Meanwhile, in a large bowl, whisk together the pumpkin puree, eggs, brown sugar, half-and-half, cinnamon, allspice, ginger, salt and nutmeg until smooth. Return the pie shell to the baking sheet and pour in the filling.

Brush the frozen pumpkin face with the beaten egg, then lift it off the baking sheet. Place the face gently over the filling.

Bake on the lower oven rack until the top crust is golden brown and the filling is set but the center is still slightly loose, 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve slightly warm or at room temperature.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Bon Appétit...

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Live well,
Yvonne

Tuesday, October 17, 2017

Caramel, Chocolate and Candy Apples


Recipe Courtesy of Giada De Laurentiis
Photo By: Brian Kennedy, Television Food Network, G.P.

Hi Friends,

Giada covers small apples with melted soft caramel candies and chocolate plus some colorful toppings.

Get the recipe here...

Total: 5 hr 20 min
Active: 10 min
Yield: 6 servings
Level: Easy

Ingredients
  • Vegetable oil cooking spray
  • 6 small apples, washed and dried, stems removed *see Cook's Note
  • 2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
  • 1/4 cup pulp-free orange juice
  • 1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
  • Assorted small candies, chopped nuts and sprinkles
Directions
Special equipment: 6 craft or thick wooden sticks.

Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.

In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.

Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

Cook's Note: Some apples have a wax coating that will prevent the caramel from sticking. To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.

Bon Appétit...

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Live well,
Yvonne

Monday, October 16, 2017

How to Use Icicle Lights to Illuminate Paper Luminaries


Courtesy of Emily Fazio
Photo By: Emily Fazio

Happy Halloween Friends,

Paper luminaries can serve as beautiful, simple decor for various holidays and events, and icicle lights can be used to illuminate a long running strand. Cut a hole in the bottom of the bag and insert an “icicle” into the bottom of each bag. You may not need or want to cut a design into the front of the bag, but we do like these Halloween-themed luminaries, which light a sidewalk nicely for trick-or-treaters.

Light the way for your Halloween trick-or-treaters...

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Live well,
Yvonne

Sunday, October 15, 2017

Chill Out


Courtesy of Chrissy Giglio
Photo By: Hortus Ltd.

Happy Halloween Friends,

While the fall is often associated with warm beverages, there’s no reason to rule out cold options. Forget your boring old ice bucket though, and keep your bottle right inside of a hollowed out pumpkin instead. After scooping out the seeds, simply fill it with ice and a bottle of your favorite bubbly. This autumnal hack is sure to make any fall party a hit.

Cheers!

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Live well,
Yvonne

Friday, October 13, 2017

Spiky Candy Corn Cupcakes


Courtesy of HGTV
Recipe Courtesy of Sandra Lee

Happy Halloween Friends,

Looking for a simple, instant Halloween classic? Use yellow food coloring to match vanilla frosting to the color of candy-corn bottoms, then arrange candy-corn pieces sticking up in a circular pattern until all of the spaces are filled for a super-sweet cupcake treat.

Total: 30 min
Active: 30 min
Yield: 6 cupcakes
Level: Easy

Ingredients
  • 1 can white frosting
  • Yellow food coloring
  • 1/2 dozen store-bought un-iced vanilla cupcakes
  • 1 large bag yellow, orange, and white candy corn
Directions
In a bowl stir together the white frosting with enough yellow food coloring to match the color of the bottom of the candy corn. Ice the cupcakes with the yellow frosting.

Starting from the center and working your way outwards in a circular pattern, put the candy corn on the icing of each cupcake.

Arrange the cupcakes on a platter and serve.

Beware, it's Friday the 13th...

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Live well,
Yvonne

Thursday, October 12, 2017

Elegant Jack-O'-Lanterns


Courtesy of HGTV
Photo By: Mark Fonville/Hortus Ltd.

Hi Friends,

A Halloween party wouldn’t be right without at least one Jack-O'-lantern. These silver bowls give Ole Jack an air of sophistication.

Happy Halloween!

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Live well,
Yvonne

Wednesday, October 11, 2017

Pecan Caramel Spiders


Recipe Courtesy of Food Network Kitchen

Hi Friends,

Chocolate-caramel nut clusters turn into these creepy-cute spiders with the help of licorice legs. Get the recipe.

Total: 1 hr 30 min
Active: 30 min
Yield: 30 Spiders
Level: Intermediate

Ingredients
  • 1 1/2 cups toasted pecans
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, in pieces
  • 1/4 teaspoon salt
  • 5 ounces thin black licorice strands, cut into 2-inch pieces
  • 6 ounces semisweet chocolate, chopped
  • 4 ounces milk chocolate, chopped
  • Chocolate curls or jimmies, optional
Directions
Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

Bon Appétit...

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Live well,
Yvonne

Tuesday, October 10, 2017

How to Make a Pumpkin Candy Dish


Courtesy of HGTV

Happy Halloween Friends,

For a truly seasonal candy dish, hollow out a pumpkin and slice it with two-thirds at the bottom and one-third for a lid. Line the bottom with seasonal fabric and fill it with candy for trick or treaters.

Materials Needed:
  • medium or large artificial pumpkin
  • 1/2 yard of burlap or any fall-themed fabric
  • X-Acto or pumpkin-carving knife
  • 2 thumbtacks
  • 1 yard of yarn or thin rope
  • pencil
  • Halloween candy

Pin Rope


Use a thumbtack to secure one end of a piece of yarn or rope to your pumpkin. It should be secured as close to the pumpkin's center as possible.

Create Center Line


Wrap the yarn or rope all the way around the pumpkin, making sure it stays as level as possible, and secure the other end of it with a thumbtack (Image 1). The two thumbtacks should sit right next to each other. Using the yarn or rope as a guide, draw a light pencil line all the way around the pumpkin. Wrap the yarn or rope all the way around the pumpkin, making sure it stays as level as possible, and secure the other end of it with a thumbtack. The two thumbtacks should sit right next to each other. Using the yarn or rope as a guide, draw a light pencil line all the way around the pumpkin.

Cut Pumpkin


Remove the thumbtacks and yarn, then carefully cut the pumpkin in half with an X-Acto or pumpkin-carving knife. Tip: To make sure your pumpkin top lines up correctly with its base after it's cut, look for the large vertical seam found on one side of all artificial pumpkins. Line the base of the pumpkin with fabric or burlap, then fill with Halloween candy.

Perfect treat dish to goodies for your trick-or-treaters...

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Live well,
Yvonne