Archived entries for halloween

The Eye of Sauron: The Great Eye Deviled Eggs

The Great Eye is ever watchful.  Hey, Sauron, eat this!

These deviled eggs were supposed to look like the Great Eye of Sauron from the Lord of the Rings.  Can you tell which is which.

I know; it’s a hard boiled situation. Te he.

Evil Eye Deviled Eggs
makes 4 dozen

  • 2 dozen eggs
  • 1/2 cup mayonnaise
  • 1/4 cup honey mustard
  • 1/4 cup spicy mustard
  • 2 tsp of paprika
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 1 tsp horseradish
  • Red food coloring
  • yellow food coloring
  • black food coloring
  • cake decorating piping bag and with decorative tip
  • black olives sliced into slivers

Place 24 eggs in a bowl of water and bring to a boil. Allow to boil for about 10 minutes and then turn burner off. Leave eggs in water until water has cooled a bit. Drain eggs and sit.

When the eggs are cool to the touch, peel shells of the eggs and discard.  Cut eggs in half and remove yolks.  Place yolks in an air tight container and refrigerate until needed.  Place eggs in a large  jar and fill with water until eggs are covered.  Place 1 Tbs of red dye and 1 Tbs of yellow dye in water and stir until water is a nice orange color.  Allow eggs to soak for 12-24 hours.

Remove orange egg whites halves from dye and set aside to dry.  Using a hand or stand mixer, blend yolks with mayonnaise, mustard, horseradish and spices.   Taste your mixture and season according to taste.  Blend thoroughly to get rid of all the lumps.  If the color of the yolks isn’t dark enough, add a few drops of red or yellow dye to the mixture to give it more of a bright yellow/orange color.

Now, we’re ready to start filling the egg whites.  Put your egg halves on a platter.  Put your yolk in a piping bag with the large star decorative tip.  Put 1/4 tsp or so of black dye into a glass bowl or glass and dilute with a few drops of water.  Practice pipping the egg yolk in one of the egg halves, try to make the edges of the star tip to look like lines in the eye.  I say practice a few before you start working with the dye, because you can scoop up any that don’t work and it won’t matter, but once you start with the black dye, you can’t go back.    Once your ready to do one for real, dip the tip of the decorative tip into the black dye ad then pipe the egg yolk into the egg white halves.  The black should look like the lines in the iris of the eye.  You can experiment using a bit of red in there too.  It helps to spoon a small amount of dye around the edges of the yolk so the black spreads into the egg white.  Experiment to see what works best.

Slice your black olives into slivers and place a sliver at the center of each egg to act as a pupil.  Now eat up.  Yum!

Bio-hazard! Dexter Blood Slide Suckers: Eat With Caution!

You know what’s really scary? Ghosts and vampires? Not really; they don’t exist. What really freaks me out is plagues, pestilence, serial killers, bio-hazards!

I spent the last week thinking about the Martha Stewart lollipops, and how they could be made more scary.  I tried to brainstorm more gruesome fillings but it wasn’t creepy enough.  Then I started thinking of what’s really scary.  Serial killers! I immediately thought of Dexter and his blood slides.

For any of you who aren’t familiar with the show, Dexter is about a serial killer of the same name, who works by day as a forensic analyst for the Miami police department, and by night, cleansing the city of the evil criminals who slip through the cracks of our faulty judicial system.  Every serial killer has to keep his mementos and Dexter’s trophy case, consists of a box of slides, each containing one drop of blood from each victim.

For this years gruesome Halloween treat, I decided to create a trophy case of my own.  I followed the same basic recipe as the Martha one, but I cut mine in half since the slides are much smaller and thinner then her lollipops. Here’s the recipe and directions with a few of my own small changes.

Biohazard Blood Slides

  • 1 cup sugar
  • 1/3 cup light corn syrup
  • 2 Tbs water
  • red food dye
  • bamboo skewer or tooth pic


1. Line a few baking sheets with Silpat nonstick baking mats or parchment paper.

2. Bring sugar, corn syrup, and 2 Tbs water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.

3.  Pour the melted sugar mixture in a line down the center of the pan.  Using a skewer or the flat edge of a large knife, spread sugar into a thin flat sheet.  Glass slides are pretty thin, so the thinner the better.  It will also be easier to cut in the next steps.

4.  Once you have the mixture spread into a flat sheet, let it cool and harden for 5-10 minutes.  Once the mixture is hard, pull it away from the mat or parchment.  If its super thin, try not to crack it.

5.  Place the blade of a large knife (not necessarily your best) directly into your burner to heat.  If you have an electric stove, you can use a lighter.  Once the blade is hot, begin to cut your sheets of sugar into strips.  Cut edges to be the length of a real slide.  Its good to have a glass slide to use as a template.

This step can be a bit annoying.  Don’t worry if you break a few, it happens.  Reheat the blade for each cut.  Between each cut, wash your blade off with water to keep the sugar from burning to your blade.  I don’t suggest using your best knife, since this heating and cooling isn’t the best treatment for your chef’s blade.  If the edges are really rough, dip your finger and water and smooth them out.

6.  Lay your cut slides on your baking tray and refrigerate for at least 15 minutes.

7.  Take slides out of fridge.  Using a tooth pic or a bamboo skewer, paint on the blood circle in the center.  You don’t need too much.  A small droplet off the tip of your tooth pic will be enough.  If you put too much on, it will run all over the slide and make a huge mess. Refridgerate again until the dye is dry and you’re done!

You can serve these guys up with a pile of latex gloves to protect the hands while handling these dangerous items or you can serve with tweezers.  Either way, the point comes across clear (with a big bloody red spot in the center. Ha!).

I took a quick visit to the Science Surplus Store hoping to find a wooden slide box. No luck!  So I just got one of the cheesy slide kits which came with a cardboard box to display the slides at an angle.  Maybe for next year, I’ll try to find a box on ebay or something.

One way or the other, even if you don’t know about the show, blood slides are still gross.  You can tell people they are blood samples infected with ebola or something like that.  Biohazards are super scary.  If you don’t believe me, watch season 3 of 24.  Actually you can watch any season of 24, because I think they throw a little Biohazard chemical warefare wherever they can.


If you liked this, check out my other Halloween themed snacks.


Live in the Chicago area and want to learn how to make these and some of our other favorite terrorific treats?  Join me and a few other foodie friends for a class in the Forkable Kitchen.

Halloween Bootcamp: Saturday, October 16th (2010)   12 – 3 p.m.

Reserve Your Spot Today. Seats are very limited!

Brain Food: A Bloody Fabulous Cake

Eating brains is the best. Halloween isn’t complete without a brain shaped food product. When doing a search for Halloween food, I kept coming up with images of jello brains. I am not a big fan of jello. Actually to be completely honest, I’ve never made Jello and am a bit afraid to, with images in my mind of a liquid mess which won’t solidify. People laugh at me, but since I don’t care for eating Jello that much, it doesn’t bother me to much.

White chocolate in the brain mold.

I wanted to do something with a brain jello mold though, so I started to brain storm different alternatives. I had a bunch of white chocolate left over from making my eyeballs and ghosts, so I decided, I should use it to make a cake. I wanted a nice red interior so, red velvet cake fit the bill perfectly.

Melting Chocolate and paraffin wax in a double boiler made of a mixing bowl in pot of boiling water.

I had to do multiple tests to figure out the best way to shape the chocolate and still get it out of the mold. Once the chocolate was in the mold, I couldn’t get it to come out again. I kept having to scoop the chocolate out and rinse down the mold before trying again. The process I finally came up with was to pour the melted chocolate in a mold sprayed with cooking oil and swirl it around until it coated all sides. I put it in the freezer to harden for about 10 minutes and then repeat until I had a nice thick coating of chocolate.

Two pans of red velvet cake ready to be baked.

I had two cake pans of red velvet cake baked and ready. Taking the cake and breaking it apart, I stuffed the pieces in tight. The cake was very moist, so it consolidated back together pretty well. When I had filled the brain cavity with red pulpy cake, I took the remaining white chocolate and spooned it in to coat the cake and fill in any gaps.

On left, my chocolate coated brain mold with the cake, on right, cake filling stuffed in mold ready for final layer of chocolate.

I banged the mold against the table multiple times to release as many air bubbles as possible and placed the brain in the freezer for 3-4 hours to harden. By freezing the cake, the brain solidified and made it easier to release from the mold.

My two brains packed and ready to go the party. The brain on the right cracked a bit when coming out of the mold, so I patched it with a bit of melted chocolate to patch the seams.

The brains turned out well, but as I said in the party post, they didn’t cut that great. In order to have the cake release from the mold, I had to make the chocolate layer pretty thick making the cake want to crack apart when cutting. For the most part, I used them as a table centerpiece, but everyone wanted to know what was inside them, forcing me to cut ‘em up. I tried heating the knife, which helped but didn’t really solve the problem. They were worth trying, although maybe some of you may have tips which would make this process easier with better results.

Although these cakes weren’t prefect, the broken look to them did create a grotesque look which fit my general aesthetic. It was fun watching people gathered around them, picking them apart, using their fingers to shovel the red pulpy meat into their gaping mouths with a feral gleam in their eyes.

I Ain’t Afraid O’No Ghost

We made lots of fun food for the Halloween party, but I think the Marshmallow ghosts were the most fun to do. By the time my friend Katherine came over after work to give a lending hand, the marshmallows had been skewered and dipped in chocolate using the same double boiler method we used with the eyeball cookies. Next for the decoration. Using the ends of skewers with food coloring dye, we started painting on scary faces.

Aided and abetted by some glasses of Żubrówka our faces got scarier and messages got crazier. It all started with a Ghostbusters reference.

We kept thinking of awesome quotes from our favorite scary movies. We ended up with a troupe of big and small marshmallow men, ready to kill and be killed. Check it out.

The Shining!

Lost Boys

The Crow

More Ghostbusters! I always get the quote wrong. Curses.

Lil’ Head Trauma

Troupe of little guys, meet Scary Mouth, Slit Throat, Bloody Eyes, Scalpy Head, Snaggle Tooth, and Pit O’ Flames. Aren’t they cute!

This one is a bit of a stretch. A Batman inspired “I’m going to do a magic trick and make this skewer disappear”.

Rip your head off man!

Eye Popping Treats: Delciously Gross!

As all meat eaters know, the eyes are always the best part; they’re squishy yet crunchy at the same time. I wanted to share this recipe with you so you’ll know how to prepare your eyeballs once you’ve scratched them out of your victims.

“Eye”deal Cannibal Cookies

  • 5 1/4 cup confectioners sugar
  • 4 cup peanut butter
  • 1 cup melted butter
  • 6 cup Rice Crispies
  • 1 1/2 lb of white chocolate or 2 12 oz. bags of white chocolate chips
  • 1/2 bar of paraffin wax
  • 1 large bag of M&Ms
  • red food coloring

Mix the sugar and Rice Crispies together in a large bowl and set aside. Mix the peanut butter and melted butter until smooth, then fold into Rice Crispies and sugar. Don’t be afraid to use your hands. With this recipe, you’re gonna have to get dirty! Roll your peanut butter mixture into 1″ balls.

Place your balls on a cookie sheet lined with wax paper and chill in the fridge for about 15 minutes.

Using a double boiler, melt the chocolate and wax. If you don’t have a double boiler like me, you can create one by placing a mixing bowl on top of a soup pot. Boil water in the soup pot. The steam will create enough heat to keep your chocolate melted but not enough to burn it.

Double boiler with a mixing bowl in a soup pot with white chocolate and wax.

What does the wax do? The wax gives you the best of both worlds: it makes your chocolate more fluid, which helps when coating your cookies, but when drying it helps the chocolate harden faster. I love eating wax!

Stir the chocolate to help everything melt and mix together. When the chocolate is nice and smooth, begin dipping your nut balls. I like using a skewer, but you can just drop it in with a spoon.

Place your coated ball back on the wax paper tray and put an M&M in the center of the ball to create the pupils. Make sure you place the m&M while the chocolate is still wet. It won’t stick well if the chocolate dries.

Place your trays in the refrigerator for 15 minutes to let the chocolate completely harden.

To create the veins, take red food coloring and dilute it with a few drops of water to make it easier to use. Using the end of a skewer or tooth pic, draw on some veins. Asymmetrical ones are best. Have them branch out a lot too, that’s always great. If you have areas where the peanut butter is exposed, just paint some red in there to create a nice pulpy blood clot. Done!

You can devour these eyeballs paired with a nice Chianti.

Finger Food, Mwa Ha Ha!

I’ve been cooking up some killer treats for the Death at the Prom aerial extravaganza this weekend. To give you a quick sneak peak, check out some of these finger licking treats.

Inspired by Yeah, That’s Vegan’s bloody finger cookies, I decided to try making some disembodied digits of my own. I wasn’t so into the vegan recipe, so I decided to go with Mexican Aniseed shortbread recipe which would fit our Dia De Los Muertos theme, as well as add some nice liver spots to the fingers. I also substituted almond slices instead of whole almonds as they are WAY cheaper to suit my shoestring budget.

I rolled the cookies on the table top with my hands allowing the dough to seep up into the creases between my fingers making quick knuckle joints. Using a knife, I scored the joints for wrinkle marks and pushed the almond slices into place at the finger tips. A good tip is to make the fingers skinnier then you want them as they plump when you cook ‘em.

These things are really tasty and I’m not pulling your finger. Har har.

Mexican Aniseed Shortbread

1 1/2 c. flour
1/2 c. sugar
1 tsp whole aniseed
1 tsp baking powder
1/8 tsp salt
1/2 c. butter
1 tsp whiskey
2 tsps vanilla
Almond slices for finger nails

Bake at 375 degrees for 7 minutes.

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