Pinspired – Halloween Edition (and GIVEAWAY reminder)

by , on
Oct 25, 2013

I went looking for food ideas for Halloween. I pinned them. Then, instead of forgetting all about them and opening some chips and goldfish crackers, I tried them.

Two worked great. One, not so much. (Um, mostly because I didn’t follow the directions…)

They Do: Yummy Mummies:

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MommyDo: REALLY Yummy Mummies:

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They Do: Scary Ghost Pizza:

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MommyDo: Scary-How-These-Don’t-Look-Like-Ghosts Pizza:

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They Do: Halloween Puppy Chow

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Mommy Do: Halloween Puppies-are-a-Mom’s-Best-Friend Chow

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So three recipes.

The first, Mummy Dogs is pinned all over the place but can be found here on the Pillsbury site. The secret to the mummy wraps is Pillsbury Crescent Roll dough.

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I used big fat dogs so they took a little longer to cook than expected.

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I am a little food-safety nuts and did check them with a meat thermometer. I thought they were pretty delish but both my kid testers (4ish) pulled off the bandages and just ate the dogs (sigh.)

Pinsperiment #2 was the Ghost Pizza. This was the one I was most excited about. I bought a new cookie cutter just for this! I used some cheater ingredients to make it quick and apparently, just skimmed the directions. Which is not advised.

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The cheese looked so cute before baking…

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Which was part of my problem. You’re supposed to cut out the ghosts…

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…but you’re not supposed to put them on the pizza yet. You need to bake it part way then just add the ghosts at in the last 5 min. Or this happens…pizza4mark

I did cut a little meat to see how that would work and I think it’s a nice addition. I think I will try these again (following the directions) as I still think they’re so friggin’ cute.

The last one I tried was the Puppy Chow. At a time with all that candy there maybe aren’t so healthy a choice. Or a necessary one, given all the sweets just hanging around.muddypup1mark

But they are oh so delicious.

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I halved the recipe. Which has been a good thing…does anyone really need to eat 18 cups of chocolate and peanut butter coated cereal tossed in sugar and scattered with Reeses Pieces? I think not. It’s super addictive though. The bowl you see above only lasted an hour.

On the photography front, I realize it’s still pretty abysmal. Good thing EMMA is coming to the rescue this November with all the food photography tips we’ll need to ensure all our holiday goodies will look as good as they taste.

****Don’t forget about the STAMP Giveaway running this week sponsored by The Penny Paper Co. Click here to read the post and leave a comment to be entered to WIN!****

Thanksgiving – the one where we stabbed the turkey.

by , on
Oct 15, 2013

Well, stabbed it with a rotisserie stick. I’m gonna call it Dizzy Turkey. And I’m also going to call it delicious.

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I’m thankful that we had the brilliant idea to stick the bird on the grill. I’m also thankful that there wasn’t much fanfare this year.

There was food…lots of food…Dizzy Turkey, my Dad’s Secret Stuffing (oven style as many sources recommend not stuffing a rotisserie turkey), mashed potatoes, candied yams, squash, ginger-maple roasted parsnips and carrots, broccoli, homemade bread machine bread, gravy and even homeade cranberry sauce. Oh, and pumpkin pie, fresh baked by my  mom.

A right feast. Which may seem like overkill to some, considering Husband and I shared this bountiful meal side by side at our kitchen island while the boy flitted around and the girl slept. But it was just fine with me.

I have a great deal to be thankful for. This year especially…as things could have turned out so differently. And yet, it’s a complicated thanks. Very personal. Still a little raw. Filled with hope for the future, but mindful of the past and how easily this could have been a very different kind of post. I’m still in awe of the miracle of my little girl. That she was possible. That she survived to be born. That she continues to surprise. Thankful for my little man. Our home – despite it’s challenges. Husband – who is up feeding baby as I type this.

There’s just so much. Too much. It makes me feel a little dizzy.

Kind of like this guy…

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Dizzy Turkey

(The uncomplicated way – made up by us)

Bring the bird up to room temp.

Prep it for cooking – rinse, pat dry, remove anything that may be lurking inside.

Stuff 3-5 unpeeled cloves of garlic into the cavity.

Place it on the spit as directed by your instructions.

Generously rub it with olive oil and ground sea salt and pepper.

Place it on the BBQ and fiddle around with the weight until you get it balanced right (which for us took about 30 min).

Place a drip tray under the bird. We cut a whole onion and placed it in the tray along with 1/2 a bottle of beer.

Cook using the back burner on med-high (around 350).

Baste every 30 min. (We added beer to the pan as it evaporated then added chicken stock when the beer bottle started to run low)

Cook to an internal temperature of 165. (about 2.5  hours for an 12 lb bird)

Sometimes I dream about these at night. Homemade Peppermint Patties

by , on
Oct 11, 2013

Like last night for instance.

Why does Christmas baking only happen once a year (and not at freakin’ Thanksgiving)? And yes, I could just make them now, but then I’d eat them all and they would lose some of their magic. Holiday treat magic…

Anyway, now you can dream about them too. Or make them…so, so good.

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Here’s the recipe! Good old Eagle Brand. For reasons I can’t explain I can eat these despite my lactose intolerance. Many, many of them. All in one sitting.

Peppermint Patties

  • Servings: about 8 dozen
  • Serving Size:
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 tablespoon peppermint extract
  • Green or red food coloring (optional)
  • 6 cups powdered sugar
  • 1 1/2 pounds chocolate-flavored candy coating*, melted

Instructions

  • LINE baking sheets with wax paper.
  • COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar.
  • KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty.
  • LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
  • *Also called confectioners’ or summer coating.

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