LUCKY DEVILS DIABLO SAUCE
Steps:
- Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
- Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
- Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
- Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!
LUCKY DEVIL
Provided by Emilie Baltz
Categories Non-Alcoholic Valentine's Day Honey Cinnamon Cardamom Drink
Yield Makes 2 drinks
Number Of Ingredients 17
Steps:
- Make the cinnamon elixir:
- In a small saucepan, bring the ground cinnamon, cinnamon sticks, and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cinnamon elixir can be prepared in advance and refrigerated up to 2 weeks.
- Make the cardamom elixir:
- In a small saucepan, bring the cardamom and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cardamom elixir can be prepared in advance and refrigerated up to 2 weeks.
- Make the Lucky Devil:
- Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.
- Pour 1 ounce each of the cinnamon elixir, cardamom elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish with saffron rock candy.
DEVIL'S DENTURES
Skip the traditional sugar bombs and serve up some healthy-but super scary!-snacks at your next Halloween party. This easy recipe turns ripe red apples into spooky, spiky, mangle-mouthed dentures. A whole tray of these is scary enough to give you recurring nightmares. You're definitely going to want to take a bite out of them before they bite you!
Provided by Chef John
Categories Halloween Appetizers and Snacks
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Fill a medium bowl with water and add lemon juice.
- Create the gums: With a paring knife, cut about ½ inch in from one edge of each apple quarter down towards the core; stop about ½ inch from the bottom and don't cut all the way through. Turn the apple quarter and repeat on the other side, until the two cuts meet. Pull out center section and discard or reserve for another use. Repeat with remaining apples. Dip in lemon-water to prevent browning.
- Add the teeth: Make little holes along one gum line with the tip of a knife, getting as close as you can to the edge. Push an almond slice into each hole. Flip apples over and make holes in the opposite gum lines, in between the top teeth.
- Arrange on a platter and drizzle honey over top.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 5.3 g, Fat 0.9 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 0.6 mg
QUICK LITTLE DEVILS
Enjoy the classic combination of peanut butter and chocolate in these speedy squares from Denise Smith of Lusk, Wyoming. A short list of ingredients, including devil's food cake mix, yields chocolaty results that are sure to satisfy any sweet tooth.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, butter and milk. Spread half the mixture into a greased 13-in. x 9-in. baking pan. In a small bowl, combine marshmallow creme and peanut butter; carefully spread over cake mixture to within 1 in. of edge. , Drop remaining cake mixture by teaspoonfuls over marshmallow mixture. Bake at 350° for 20-22 minutes or until edges are golden brown. Cool completely on a wire rack. Cut into squares.
Nutrition Facts : Calories 176 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 217mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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