GHOST COCKTAILS
This spooky cocktail will give you chills but in a good way. Sweet, frosty and just a little boozy, this is a fun start - or ending - to a Halloween gathering. You can omit the vodka for younger ones and double or triple the recipe for a larger group.
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 2 large or 4 small drinks
Number Of Ingredients 7
Steps:
- Microwave the candy melts in a small microwave-safe bowl at 50-percent power in 10 second increments, stirring in between, until melted, 40 to 60 seconds. Stir until smooth.
- Lay a stemless wine glass on its side. Use a small spoon to paint 2 large ghost eyes and 1 large mouth with the candy melt inside the glass. Repeat with the remaining glass(es). Chill the glasses, painted-sides down, in the freezer until the candy melts harden and the glasses begin to frost, about 10 minutes.
- Meanwhile, whisk 1 cup of the cream in a large bowl, either by hand or with a handheld mixer, until foamy. Whisk, gradually adding the sugar, until soft peaks form. Whisk in the vanilla extract. Transfer to a piping bag fitted with a large plain tip.
- Combine the ice, vodka, hot chocolate mix and remaining 1 cup cream in a blender and blend on high speed until very smooth and thick. Pour into the prepared glasses. Pipe the whipped cream on top of each drink, swirling to make a peak at the top of the ghost's head. Serve immediately.
SCARY HALLOWEEN JELLY
Trick or treat time! This kids' party dessert may look gruesome, but the eyeballs and fingers are all sweet and fruity bites
Provided by Valerie Barrett
Categories Treat
Time 25m
Number Of Ingredients 7
Steps:
- Cut the jelly into cubes with scissors and place in a bowl. Add 400ml boiling water and stir continuously until dissolved.
- Drain the lychees, reserving the juice. Put the juice in a measuring jug and make up to 400ml with cold water. Add to the dissolved jelly.
- Pour about a quarter of the jelly into a clear glass dish and place in the fridge to set.
- Take a grape and gently push a jelly bean into the centre, using the hole where the stalk has been. Then gently push the grape into a lychee. Repeat with the remaining grapes and lychees to make eyeballs.
- To make the spooky fingers, divide the marzipan into 6 and shape into sausages the size of a finger. Pipe a little red gel at one end and attach an almond to represent a fingernail. Using a small knife mark three or four lines half way down the finger to make a knuckle.
- When the jelly is set, arrange half the eyeballs over the surface, add more jelly and return to the fridge.
- When this has set, arrange the remaining eyeballs over the jelly. Place the spooky fingers against the side of the bowl. Pour over the remaining jelly and place in the fridge to set. Serve in the bowl.
Nutrition Facts : Calories 192 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 39 grams sugar, Fiber 0.4 grams fiber, Protein 2.7 grams protein
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