October is a delicious month for foodies around the world. From fall-themed hot drinks to fair food to big trick-or-treat nights, sugar and spice seem to swirl around every corner. While it may seem like everyone has a sweet tooth, some people prefer a different kind of Halloween treat. , check out the recipe below!
Pumpkin-shaped deviled eggs put a fall twist on an old-fashioned staple.
Start by placing 12 eggs in boiling water. Peel the boiled eggs and cut them in half lengthwise. Put the yolks in a food processor and reserve the whites for later design. Also add 1 tablespoon of Dijon mustard, 2 teaspoons of horseradish and a generous amount of paprika. Blend this mixture until smooth and season with salt and pepper. Then transfer this yolk mixture to a large zip top bag and punch a small hole in one corner of the bag about 0.5 inch wide. Smooth it out with a spoon. For extra pumpkin effect, use a fork to make ridges in the yolk. Finally, slice the tiniest sliver of the pickle his chips to make a pumpkin stalk. To store and cool, cover the eggs with a damp paper towel before placing them in the refrigerator.
Preheating your oven to 375 degrees is the best way to start your wonderful frankfurt fun. Once the oven is warm, line a large baking sheet with parchment paper to prevent spraying and sticking. One or two paper towels should do the trick. Next, open up a few crescent-shaped rolls and tear some pieces into very thin strips. Make sure the strip is stretched thin, the thinner the better. This will prevent the fabric from puffing up and ruining the aesthetics. To make a nice looking mummy, tuck the edge of a piece of dough into the back of each hot dog. Don’t. A final recommendation is to leave the hot dog slightly uncovered on top to serve as a face when you finally want to add mustard eyes to your creation. Bake for 18 minutes or until a delicious golden brown, and serve with ketchup and mustard for an undead delight!
If you’re looking for sweet treats without the guilt, try these Ghostly Banana Pops! First, line a large baking sheet with parchment paper. Slice four bananas down the middle and skewer each half with a lollipop stick. Banana skewers should be frozen for at least 2 hours. Then, using a large microwave-safe measuring cup, melt 1/2 pound of white chocolate chips in the microwave. Make sure you follow the package instructions strictly. (Be careful, white chocolate tends to burn easily, so don’t rush this process.) Once the white chocolate liquid has melted, dip the bananas into the chocolate to coat them. Place each banana skewer back on the baking sheet and place two small M&M candies near the eyes. Once each banana skewer is soaked and finished, chill or freeze until it’s time to serve the treat.
Francesca Fontanes is a Meriden-based journalist, educator and creative. Send Francesca an email to her Eastsidevibeswithcess@gmail.com.