Peanut Butter "eye"ball Recipe - My favorite treat 2010

"If human eyeballs could taste this good, we'd all be blind"

Here is how to make edible peanut butter eyeballs:


1/2 C. peanut butter
3 T. butter, softened
1 C. sifted powdered sugar
1 teaspoon vanilla
6 oz. white chocolate candy coating
MnM's  and/or blue, red and black decorator gel icing

In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar and vanilla, stirring until combined.
Shape into 1-inch balls; place on waxed paper. Let stand in fridge or freezer about 20 minutes or until dry.
In a small saucepan melt chocolate over low heat. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls.

Place on waxed paper. 

Immediately press a candy-coated chocolate piece into center of each peanut butter ball. (great if a kid helps) If you can, put the red food gel on a toothpick and make the lines in the chocolate BEFORE it is dry. Let stand until coating is firm. 

If you can't add the red to the wet chocolate before it is dry,  then add a dot of black gel to the center of candy pieces for pupils. Drizzle red gel onto balls for bloodshot eyes afterwards. Makes about 20 eyeballs so triple the recipe.


See the 30daysof...Bite-Size Goodies or Halloween Inspiration for more ideas and recipes.

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Roasted Pumpkin Seeds

After multiple attempts of trying to get crunchy salty pumpkin seeds, I finally got it right!  Here is the ancient chinese secret!  (Two words: patience and attention)

Preheat oven to 250 degrees. 
After removing the seeds from the pumpkin and cleaning off the pumpkin flesh, pat dry with a dish towel.  Evenly coat the seeds with cooking spray and salt.  (Or you can get more flavor with the spices below.)   Spread seeds on parchment in an even layer. (DO NOT LET THEM OVERLAP) Bake until dry, stirring occasionally.  They could take up to an hour based on your desire of crispiness but I set them at the following times and they were perfect.
40 min @ 250
10 min @ 300


Cinnamon Sugar Pumpkin Flavor

• 1 tablespoon melted butter or vegetable oil
• 1 tablespoon granulated sugar, or more, to taste
• 1/2 to 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice

SWEET AND SPICY PUMPKIN SEEDS by Martha Stewart (read recipe as this one says to not season until after cooking the seeds.)

• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 5 tablespoon granulated sugar, or more, to taste
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Pinch of Cayenne Pepper
• Peanut Oll

We set up different spices at my daughters 11 year Harry Potter Party so they could experiment and make different potions with them.  Read the details here.

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Pumpkin Casserole Crunch

In October, I shared 30daysof...Halloween inspiration.  This pumpkin casserole crunch was featured.  It is the perfect dish to come home to after a quick night of trick-or-treating.

1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
2 teaspoon cinnammon (split in half)
1 c. sugar (split in half)
3 eggs, beaten
1 box yellow cake mix (Trader Joes's)
1 cup Kellog's Special Cereal (cinnamon and pecan)
1 cup chopped pecans
1 cup pumpkin seeds (optional)
2 sticks butter, cut into pieces




Directions
In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and 1/2 cup sugar until well combined. Add eggs and mix well.  Pour mixture into a 9X13 baking dish prepared with a non stick spray. 
Sprinkle cake mix evenly over entire top and firmly press into the pumpkin layer. Mix nuts, cereal, remaining sugar & cinnamon with the butter pieces. Thoroughly coat the mix with butter pieces.  (Do not melt the butter!) Sprinkle nut mixture evenly over cake mix. Firmly press. 
Bake at 350º F for 45 minutes. Check then bake 10-15 additional minutes covered with foil so the topping doesn't burn. Set aside to cool.
Serve warm and top with a dollop of whipped cream or a scoop of vanilla ice-cream and caramel sauce.


See other casserole ideas featured at 30daysof...casseroles.

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