If you, like the rest of my world, are completely done with Halloween, skip this post, do not pass go or celebrate Thanksgiving, and head directly toward Christmas. I picked up the carpool yesterday and noticed that all of the Christmas wreaths are already up in our town center. Driving back into my neighborhood, I saw one of my neighbors hanging Christmas lights (I swear!). And before my son walked out the door for school today, he told me that I needed to put the Halloween decorations away and start making the house look Christmas-y. Is it just me or is a major holiday in between being skipped? Instead of being cynical, I’m going to assume that people are just excited for the holidays and the wonderful spirit that comes with it.

But before, I call my dad over to put up my tree (which by the way, is always hugely entertaining) I thought I’d post a couple of links to some of the yummy food our guests enjoyed at our Halloween carving party.

Mom’s Amazing Enchiladas

Spider Stenciled Cake

Chocolate Spider Web Cupcakes

Creepy Eyeballs (Follow the recipe for brownie pops, cover in white candy coating, place an m&m on top, melt red candy coating and place in a small Ziploc, cut off the tip and pipe.)

Dracula’s Sweet Tooth Martini  (an apple/cranberry martini that would be great for the holidays)

Candy Corn Infused Vodka (This time around we mixed the candy corn vodka and orange juice – really good!)

Planning on having a Halloween Cocktail Party?  My friends got together for a girls night out last night.  We were asked by the hostess to bring an appetizer and a drink.  I purchased a small loaf of sourdough bread and cut it on the diagonal to create a larger surface.  I cut into each bread slice with a pumpkin cookie cutter.   Surprisingly it was quite easy!  I dyed olive oil orange by adding  yellow and red food coloring and whisking it until it turned orange, then brushed the pumpkin cutouts with the orange olive oil, and sprinkled them with small amount of garlic salt.  I toasted the bread at 400 degrees for about 5 minutes until the edges a slightly browned.  I cut a 4″ X 6″ piece of pate with mini Halloween cookie cutters.  For the eyes on the ghost, the cat and the bat I used black sesame seeds.  When the toast cooled I placed the pate on top. 

For the second appetizer I tried to create a spider.  I used 8 toothpicks and placed 3 pieces of shrimp on each toothpick.  For the head I used baby bella mushrooms and stuffed them with crab (see my recipe for crab cakes).  I baked the stuffed mushrooms at 350 degrees for 10 minutes.  To assemble I placed two toothpicks of shrimp together to form the body (six legs).  The stuffed mushrooms attach to the toothpicks and become the head.  My simple recipe for shrimp sauce is catsup (1 cup) + horseradish (1 tablespoon) to taste.

Candy Corn Martini - 1 part Rose’s Mango + 2 parts candy corn infused vodka* 

*1 cup candy corn + 2 cups vodka  – mix and refrigerate for one day and up to 3 weeks.

Last week I was busy putting together a dessert bar to celebrate Baby Kate and her Mom-to-Be. My dear friend Laura’s daughter, Christa, will soon be welcoming her second girl. Lucky for me, I was asked to do the baby shower favors and desserts for the celebration. If you know me well, you know how exciting this was for me…Pink, Pink, Pink - everything pink to my heart’s content. I always thought I’d be a girl’s mom and had the fantasy of dressing her up in ruffles and doing pig tails and playing Barbies, but nine years ago I learned that sometimes God has a better plan than we can even dream for ourselves. He has blessed me in so many ways by giving me my son.  But whenever offered an opportunity to do the girly thing, I always accept!

Everything came together beautifully.  Laura did a few wine pairings with cheeses and meats and breads that went together nicely to enhance the flavors of the wines. She also had a secret stash of Kendall Jackson in her fridge for me. Now, that’s a true friend!

 The dessert bar included cupcakes, white chocolate mousse, brownie truffles, and chocolate covered pretzels. The cookie favors turned out gorgeous. I’ll post them tomorrow with detailed instructions.

 The cupcakes were adorable. Christa requested something that wasn’t chocolate so I opted for a white cake with white buttercream. I tried out a new buttercream recipe and loved it. It is on the sweet side, but isn’t that the point of frosting? The icing swirls are piped with the infamous 1M Wilton tip, and the pink gum paste flowers on top made them pop. Do not fear gum paste. I promise it will bring back great play doh memories. You can buy a can at Michaels or any cake decorating supply store (but Michael’s of course, always has the 40% off coupon.) It’s really easy to work with and without too much work, you can dress up your cupcakes by adding a unique touch.

The brownie bites were the hit of the dessert bar and are so simple to make. There is beauty in the simple things and these are proof! You literally make a boxed mix of fudge brownies (get the box that specifically says “fudge”, as that what binds it together), crumble the brownies up, roll into balls, freeze, and then cover with melted chocolate from the microwave. See directions below. You can turn these into brownie pops by putting a lollipop stick in them.

They are great for kids parties, but can also disguise themselves as elegant truffles for grown-up events.

 Come back tomorrow to see the cookie favors! They are so adorable. Pink, polka-dotted, monogrammed hearts for Baby Kate… 

So cute, I can hardly stand it!!

Brownie Bites (Pops, Truffles…Call them what you like!)

1 pan (13×9) “fudge” brownies, baked and cooled

1 lb chocolate-flavored candy coating (always available at Michael’s)

Sprinkles or other decorating items

2 cookie sheets lined with waxed paper

*lollipop sticks (optional)

Crumble the brownies into a large bowl, working it with your fingers until it is in small pieces. Roll brownie dough into balls (I use a tablespoon so they all come out the same size). Place them on a baking sheet covered with waxed paper. Freeze the balls for 30 minutes, or until they are quite firm. If they are not firm, when you go to dip them in chocolate, bits of brownie will end up in your dipping bowl. I freeze them overnight (If you do this, cover them with Saran Wrap).

Once the balls are firm, melt the chocolate candy coating in the microwave, stirring after every 45 seconds to prevent overheating. I do the dipping at the counter near my freezer and only take out a couple of brownies bites at a time (to prevent thawing). Place the brownie ball (one at a time) into the melted candy coating until it is completely submerged. This can be done with a spoon or a fork. A spoon works well to cover the brownie with chocolate. The fork works well when you remove the brownie because you can shake off the excess chocolate right back into the bowl.

Once well-coated, take it out and place it on another cookie sheet lined with waxed paper. Sprinkle with decorations right away. The cocoa candy coating dries very quick. The white coating is slower to set. If you plan on piping designs with another color of melted candy coating, wait until the chocolate has set to begin piping details.

Repeat with the remaining balls and candy coating. Chocolate will take about 20 minutes to completely set. Brownie Truffles can be stored in an airtight container in the refrigerator for up to a week.

The  Bunco theme  this year is “Dance.”  Each month the hostess chooses a  different type of dance for her Bunco party.

I started off the year with “The Mexican Hat Dance Bunco.” All the girls in this Bunco group have the competitive, creative, “I can top that” gene.  We spend months looking for theme gifts, devising the perfect theme menu and thinking up ways to surprise the hostess.  This month was no different. 

 At 6:30 p.m. my doorbell rang.  Serape wearing Frito Banditos, sporting mariachi mustaches and strumming a guitar, greeted me singing some version of La Bamba.  I was introduced to the newest member of our group, Allison; I fear I will always look at her and see a black mustache.

We started the festivities with my amazing, if I do say so myself, Diet Margaritas, and the traditional Mexican 7-Layer Dip.  Keeping with the Mexican Hat Dance theme I served Jello Shooters in the shape of hats!  Kenchilada’s, my husband’s super recipe for enchiladas, and Chipotle Grilled Chicken Salad with Honey Lime Dressing were served for dinner.  Stay tuned for part two of Mexican Hat Dance Bunco. 

MEXICAN 7-LAYER DIP

1 can Frito Bean Dip

2 cups iceberg lettuce, chopped

1 cup cheddar cheese, grated

1 cup jalepeno jack cheese, grated

1 cup sour cream

2 tablespoons taco mix

1 cup tomatoes, chopped

1 cup guacamole

1.  Spread the bean dip on a medium size plate.

2.  Place chopped lettuce on bean dip leaving a narrow border of dip.

3.  Place grated cheddar cheese on lettuce leaving a narrow border of lettuce.

4.  Place jack cheese on cheddar cheese leaving a narrow border on cheddar.

5.  Mix sour cream and taco mix and place on top of jack cheese leaving a narrow border of jack cheese.

6.  Place chopped tomatoes on top of sour cream leaving a narrow border of sour cream mixture.

7.  Top with guacamole.  My recipe for guacamole is really simple.  Mash an avacado.  Add a heaping tablespoon of finely chopped onions, 1 teaspoon of garlic salt and a teaspoon of sour cream.  Mix and taste.  Add more garlic salt to taste.  Serve with tortilla chips.

Jello Shooters 

4 packages Knox gelatin

3 3-ounce packages Jello (raspberry)

2 1/2 cups boiling water

1 1/2 cups alcohol (vodka)

Mix jello, gelatin and boiling water.  Stir in alcohol.  Pour into 11 X 13 pan.  Cut into squares or use your favorite cookie cutter

 Kathi hosted the gourmet group this month.  As you see, her table was simple but elegant.  She started with a runner purchased from Kohl’s after Christmas for a few dollars.  Even though it was gold with gold beads woven into the fabric every two inches, a runner you would usually use at Christmas, by blending it with the light green oval placemats and spring flowers it gave her table a touch of pizzaz. 

For all of you who think you can’t arrange flowers take a lesson from Kathi.  Use your favorite large crystal bowl, fill it with water (I use 7-Up to extend the life of the flowers) and gather a bunch of  identical spring flowers either from your yard or the nearest grocery and place them in the crystal bowl. 

We always have a little favor for each of the girls and Kathi put together this darling napkin and spreader gift displaying our initial.  She told us she found a few at Marshalls, a few at TJ Max and still needing a P and two L’s she asked her son, Mike to check at Homegoods in Palm Springs and lucky for us he found two L’s and a P!

THE APPETIZER – BAKED BRIE WITH MACADAMIA NUTS

1 9-OUNCE THICK ROUND OF BRIE

1 TABLESPOON OF FLOUR

1 LARGE EGG (LIGHTLY BEATEN)

1/2 CUP FINELY CHOPPED MACADAMIA NUTS

1/2 CUP PANKO (JAPANESE SHAVED BREAD CRUMBS)

1 JAR TRADER JOE’S MANGO GINGER CHUTNEY

1.  COAT THE BRIE WITH WITH THE FLOUR AND DIP INTO EGG

2.  COMBINE MACADAMIA NUTS AND PANKO IN SHALLOW DISH.  COAT THE BRIE ON ALL SIDES WITH MIXTURE.

3.  CHILL THE BRIE FOR 30 MINUTES.

4.  BAKE FOR 10 MINUTES IN A PRE-HEATED 400 DEGREE OVEN UNTIL CRUST IS GOLDEN BROWN.

5.  TRANSFER THE BRIE TO A PLATTER.  DRIZZLE WITH MANGO GINGER CHUTNEY AND SERVE HOT WITH BREAD SLICES OR CRACKERS.

LINDA MADE THIS YUMMY SHRIMP, MANGO, AVACADO SALAD AND I’LL POST THIS RECIPE AS SOON AS I GET IT!

WALNUT OR PECAN CRUSTED HALIBUT WITH TRADER JOE’S MANGO GINGER CHUTNEY

2 TABLESPOONS FLOUR

1/8 TEASPOON EACH SALT AND PEPPER AND CAYENNE PEPPER

1 LARGE EGG WHITE

1 CUP WALNUTS OR PECANS, TOASTED AND FINELY CHOPPED

4 1-INCH THICK PIECES (4 OUNCES EACH) SKINLESS HALIBUT FILLET

2 JARS TRADER JOE’S MANGO GINGER CHUTNEY

1.  HEAT OVEN TO 450 DEGREES.  LINE A RIMMED BAKING SHEET WITH NONSTICK FOIL, OR SPRAY FOIL WITH PAM.

2.  MIX FLOUR, SALT,  PEPPER AND CAYENNE ON A SHEET OF WAXED PAPER.

3.  BEAT AN EGG WHITE AND 2 TEASPOONS OF WATER IN SHALLOW BOWL.

4.  COAT FISH IN MIXTURE, DIP IN EGG-WHITE MMIXTURE THEN PRESS INTO NUTS TO COAT AND PLACE IN PAN.

5.  BAKE APPROXIMATELY 10 MINUTES UNTIL FISH IS BARELY OPAQUE AT CENTER WHEN TESTED WITH TIP OF KNIFE.

6.  SERVE GINGER MANGO CHUTNEY OVER FISH AND SERVE.

WASABI AND GREEN ONION MASHED POTATOES

3 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1 1/2 INCH CUBES

1 CUP WHIPPING CREAM

1/2 CUP BUTTER

2 TABLESPOONS WASABI PASTE

2 TABLESPOONS ASIAN SESAME OIL

1 CUP CHOPPED GREEN ONIONS

1.  BRING POTATOES TO A BOIL.  REDUCE HEAT TO MEDIUM AND COOK UNTIL TENDER ABOUT 15 – 20 MINUTES.  DRAIN WELL. 

2.  SIMMER CREAM, BUTTER AND WASABI PASTE OVER MEDIUM HEAT UNTIL BUTTER MELTS.  SEASON WITH SALT AND PEPPER.  KEEP HOT.

3.  HEAT OIL IN SMALL SKILLET OVER MEDIUM HEAT AND ADD ONION.  SAUTE UNTIL WILTED, ABOUT 3 MINUTES.  SET ASIDE.

4.  MASH POTATOES.  STIR IN HOT CREAM MIXTURE.  SEASON TO TASTE.  ADD GREEN ONIONS.  CAN BE MADE 2 HOURS AHEAD.  LET STAND AT ROOM TEMP AND REHEAT IN MICROWAVE, STIRRING OCCASIONALLY.  

NOTE:  You can make your own wasabi paste by placing 3 tablespoons of wasabi powder in a small bowl and stir in 1 tablespoon water.  Add more water a teaspoon at a time to form thick paste.