Snelloween Party Recipes

In honor of that time of year, here are a few favorites from Snelloweens past:

Blood Orange Punch

2 parts whiskey
2 parts sour mix
3 parts orange soda

Float ice cubes made of Hawaiian Punch in the punchbowl and let them “bleed” into the punch.

Sour Apple Slimtinis

2 parts vodka
1 part sour mix
2 parts sour apple schnapps

Mango Fango Mojitos

1 part rum
3 parts mango mojito mix

“It’s the Great Pomtini, Charlie Brown”

3 parts Vodka
2 parts Pomegranate juice
2 parts Meyer lemon juice
1 part Simple syrup

Psycho Killers, Redux

2 parts gin
3 parts sweetened lime juice
1 part tangerine italian soda

Caramel Apples

1 cup butter
16oz package (2 1/2 cups packed) brown sugar
14 oz. can sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla

12 large granny smith apples
4 cups chopped walnuts
12 oz bittersweet chocolate
1 tablespoon butter

In a heavy saucepan, melt butter. Add rest except vanilla. Stir and cook over med-high heat to boiling. Clip on a candy thermometer. Continue to cook, stirring constantly, to 240 degrees.

Remove from heat and stir in vanilla.

Working quickly, dip apples while caramel is still hot. Roll in nuts if desired and cool on greased foil.

Melt chocolate and butter slowly in a warm (not hot) double boiler. When chocolate is soft enough, spoon into a plastic bag. Cut a hole in one bottom corner and pipe chocolate onto apples.

Pretzel Drumsticks

Dip pretzel rods in homemade caramel (above), then roll in chopped pecans and drizzle with bittersweet chocolate.

Nutty Bars

20 graham cracker squares, crumbled
1 stick (1/2 cup) butter, melted
1 1/4 cups semi-sweet chocolate chips
1 1/3 cup sweetened shredded coconut
1 cup walnuts, finely chopped
1 cup pecan halves or large pieces
can sweetened condensed milk

Mix crumbes and butter. Press into bottom of 9×9 pan. Sprinkle coconut, chips, and nuts on top in the order given, making distinct layers. Pour condensed milk over all. Bake 25 minutes at 325 degrees.

Sharp Stick in the Eye

fresh baby mozzarella
prosciutto slices
olive oil
dried parsley, basil, oregano, garlic powder, sea salt and pepper

Mix olive oil with garlic, parsley, basil, oregano, pepper and a pinch of sea salt. Pour over mozzarella and allow to sit for several hours. Drain mozzarella balls. Slice prosciutto into thirds lengthwise and roll around each ball. Secure with a toothpick.

(Vegan) Chocolate Pumpkin Fudge Cake with Chocolate Ganache

Cake:

Ingredients

• 3 ounces vegan dark chocolate, chopped
• 3/4 cup pumpkin puree
• 1/2 cup water
• 2 teaspoons apple cider vinegar
• 1/2 cup packed brown sugar
• 2 teaspoons vanilla
• 1/4 cup canola oil
• 1/2 teaspoon salt
• 1/4 cup cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cayenne pepper

Directions

1. Preheat oven to 350. Grease and flour an 8” cake pan.
2. Melt the chocolate in a double boiler or in the microwave in 30 second increments.
3. In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
4. In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
5. Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.

Ganache: 

Ingredients

• 7/8 cup unsweetened plain soymilk
• 2 ½ cups dark dairy-free chocolate chips

Preparation:

In a small saucepan over low heat, combine the soymilk and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.