Saturday, October 31, 2015

Halloween Weekend Round-Up

October gave a party.
Autumn wore her finest gown
a kaleidoscope of colors
golden, crimson, yellow hues.

Leaves swirled, fluttered, whirled 
dancing to woodland tunes. 
Trees swayed, kept time to music 
under a moonlit sky. 

A blustery wind howled 
the uninvited guest blew through 
brought party to a screeching halt 
the revelers swept away.
by Sue Ready

Cook's notes: I was impressed with this fun fruit cup idea. Its a sweet treat so easy to prepare. Use some fresh pineapple, oranges and whipped cream topped with a couple pieces of candy corn.
– pineapple, cut into bite sized chunks
– orange segments or cuties (clementines) cut into bite sized chunks
– whipped cream
– candy corn
In a clear glass, layer pineapple, then oranges and top with whipped cream and a couple pieces of candy corn. Serve right away or refrigerate until ready to serve. 
Cook's notes: Easy brunch idea-Consider spreading on Dijon mustard to the puff pastry before topping with ham and cheese.
Best Creative Use of Leftover Halloween Candy by Brown-Eyed Baker
  • 1 pound bittersweet chocolate, finely chopped 
  • 3 Butterfinger candy bars (or 8 fun-size bars), cut into 1-inch pieces 
  • 3 Heath candy bars (or 6 fun-size bars), cut into ¾-inch pieces 
  • 8 Reese's peanut butter cups, each cut into 8 wedges 
  • ¼ cup honey roasted peanuts 
  • 3 ounces white chocolate, chopped 
  • ½ cup Peanut M&M's (Halloween colors!), Pretzel M&M's or Reese's Pieces 
1. Line a baking sheet with parchment paper; set aside.
2. Place the chopped chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth. (You could also melt in a double boiler on the stove top.) Pour the chocolate onto the baking sheet and spread into a thin layer. Sprinkle the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts. Press lightly to make sure the candy adheres to the melted chocolate. Refrigerate for 30 minutes.
3. Melt the white chocolate using the same method as the bittersweet chocolate until completely smooth. Drizzle the white chocolate over the chilled bark. Scatter the M&M's (or Reese's Pieces) over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes.
4. Cut the bark into pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 2 weeks-of course it just may not last that long. 

There are many other foodies who also thought up this ingenious and fun idea to use up leftover Halloween candy:
Halloween Candy Bar Blondies from Bake or Break
Candy Bar Apple Salad from Taste of Home
Halloween Candy Bundt Cake from Baking Bites
Halloween Candy Corn Bark from My Baking Addiction
Halloween Popcorn Cake from Taste and Tell
Candy Corn Ice Cream from Culinary Concoctions by Peabody

Check out Bella's latest posting: No Way 
Love, Bella

No comments:

Post a Comment