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Double, double, toil, & trouble! Whip out your witches' cauldron - we're getting spooky for dinner.

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- There is nothing better than themed recipes! It just makes cooking and baking so much more fun and interesting, and Halloween is definitely one of my favorites, there's just so many opportunities to give life to your recipes. So today, I'm going to show you how to make my Spooky Halloween Mac and Cheese. So in a pan I'm going to melt some butter. While I wait for that to melt I'm gonna cook the pasta. I'm gonna pour that into a pan of cold water. Season that with some salt, and then I like to cook mine for about 10 to 12 minutes but you can do yours as long as you like. Once your butter's melted, add in the flour. If you don't cook it for long enough you'll get a raw, floury taste and we don't want that so, keep stirring, you'll smell when it's kind of done. It goes a light brown as well. Next in goes the milk. I've got a lot of it, and you want to add it small amount at a time, and keep stirring, otherwise it will go really lumpy. So pour the first bit in. It'll go really thick, like a paste, but keep working it. Once you've added in all of the milk, it'll be a thin liquid. Now that's gonna take about 10 minutes to thicken up to where we want it, but keep stirring, because you don't want it to catch the bottom of the pan. As you can see, it's a lot thicker now, it still is liquid, but it doesn't splash when you move it from side to side, and the cheese is what's gonna also help thicken it up. So I've got two cheeses, some Parmesan, that's gonna add a really nice salty flavor to the mac and cheese. Pour that in. My second cheese is mature cheddar. I like adding about 2/3s in now, letting that melt, and I'll add the rest later so it stays nice and stringy. I like going for mature cheddar, it gives it more flavor. You can see how thick that cheese has made it, I really like a thick and creamy mac and cheese, there's nothing better! Seasoning for me in mac and cheese is so important, just because you've added a load of cheese, doesn't mean it's gonna taste that good. Sometimes mac and cheese can be really boring, and really plain, so I like to add in some salt and pepper. I also like to add in some mustard powder, gives it a really nice flavor, and some crushed garlic. I often like to add things into my mac and cheese, like some veg, so with it being Halloween, I'm going to add in some spinach. It'll give it a slight green color, and also a spooky effect. We'll pop that in. And that's gonna wilt down as you stir it in. Pour in your drained pasta, and top with the remaining cheese. I actually like to add the remainder of the cheese with the heat off, that way just the pasta's going to melt it, and keep it nice and stringy. So I'm just mixing that until the sauce coats all of that pasta, and it's all lovely and cheesy. The smell of this is amazing, can't wait to get me spoon in! Now I know what you're thinking, I'm literally just making mac and cheese, but here is where it turns all Halloweeny. I've got some green gel food color, I'm gonna pop it in, now this is optional, you don't have to do it, but I only add a tiny bit. So make sure you use a gel and not a liquid, otherwise you'll be able to taste the food coloring. So pop some in, and get stirring, and this is the fun part. If you do this with kids, they're absolutely gonna love it! Now to really finish off my mac and cheese, I'm gonna serve it in a witch's cauldron. This is gonna look fab at your Halloween parties, it'll be the perfect centerpiece, and you're friends are gonna love plating up from a cauldron. I've just added a Ziplock bag into the center, stretched it over the edge, that way, it's more hygienic to eat from. So I'm gonna scoop my mac and cheese in. So there you have it, my Spooky Halloween Mac and Cheese. Easy. - So today's recipe is one of the creepiest things I have ever concocted, and I thought it'd be perfect to prepare ourselves for Halloween! It is a super spicy, mealworm brittle. That's right, you heard me, worms. We're making it happen today, so let me show you the basics and we'll get started! Over here, I have got a baking sheet that's been greased and covered with parchment paper. Okay, so the first stage in this process is infusing our water with a habanero chili. So I like to pop it in this big glass. I've got 2/3s a cup of water going in. And now we blend. Perfect! Give that a whiff. Whoo-hoo-hoo-hoo-hoo! Hooah, Ooh it had a little late kick as well. So I've got a bowl here, with a sieve, and I just want to remove any larger pieces of flesh so that our brittle comes out nice and clear. So I'm just gonna run it through the sieve. Perfect! And just set this aside. All right, so now we want to think about making the caramel portion of this brittle. So, in a sauce pan, over medium-high heat, I'm gonna go in with my sugar. My spicy water. And then a little bit of corn syrup. So normally with this kind of mixture, you would want it to get to a nice amber color, we're not gonna have that same kind of cue with this particular caramel, so I like to go to 290 Fahrenheit. But we want to stir it, till all of the sugar is dissolved, and then we're gonna leave it, just to let heat up. So I'm gonna get it off the heat, and place it on this hot pad here. Now you gotta work pretty quickly at this point. You want to go in with two tablespoons of butter, and my baking soda. And mix that all in together, we want that butter to melt. Now over here I have my meal worms, I have not had one yet. Uh-uh-uh... I'm gonna stir those all in. Now I want to pour them onto my baking sheet. Just get it all out of your pot. And with an oiled spatula, I just want to flatten it out. Perfect, so now this has to cool, and in the meantime, I'm gonna build up the courage to eat one of these worms, things... They feel like, oh,.. Why? I can't! Ugh, I hate it! Oh god I hate it, it tastes good! I can't look, blah! Oh it's just a mental game, because it tastes good, I know it's edible, I know different cultures eat it. Whoo! That's a fun game to play with your friends! Whoo! Betch'a that brittle's ready? Just I'm having a mental, I'm having a hard time getting over, the fact that I'm about to eat, several worms, here we go. Come on! Get through it, keep chewing! Oh it's getting caught in my teeth, and the caterpillars are so spicy! It's my most painful experience! I hope you get a chance to try this recipe - I'm here in Croton on Hudson at the Great Jack O'Lantern Blaze, where they're are over 7000 individually hand-carved jack o'lanterns, for me to witness, in their illuminated glory! Every Halloween, at the 18th century Old Van Cortlandt Manor, pumpkins are lit, and showcase an incredible blaze, featuring traditionally carved pumpkins, as well as extraordinary displays. It's a statue of PSL, Pumpkin Spice Liberty. I found a display, that represents me, in one day! That's all my emotions, on one board. Some of the most impressive carvings, are these Celtic knots, all created by a single pumpkin carver, a tribute to the legend of Stingy Jack, who roamed the Earth for eternity, with a hollowed and lit turnip, because he was denied a resting place in Heaven, nor Hell. This pumpkin-tarium makes you feel like you're in an alternate pumpkin universe. There's even a train of circus animals, inspired by PT Barnum himself. My favorite is the pumpkin carousel, which is designed by a descendant of one of the earliest carousel makers. The bewitching atmosphere leaves you feeling creeped out, yet mesmerized by the spectacle. But mostly creeped out. I got a jack-in-the-box! Arachnophobia anyone? Everywhere you look, there's a jack o'lantern surprise, even up in the trees. The eeriness is all in the details at the Van Cortland Manor. I'm leaving feeling inspired, even glowing from within, and full of spooky wonder. - Halloween is my favorite holiday, and I'm always trying to make things look a little bit more creepy. Today let's unleash our inner vampire, and make this bloody cheesecake together. I've already prepared my pan with the Oreo crust at the bottom, it's simply crushed Oreos, with melted butter, and I just press it tightly into the pan. I have three blocks of cream cheese at room temperature, that I'm just gonna whip up. Fluff it up for about a minute. And then I'm gonna add my sugar. You just let it come together, for another minute or so, Perfect, it's nice and fluffy. That's the exact consistency that I want. I'm gonna scrape down the sides of the bowl, and add in four eggs one at a time. Perfect. Now I'm gonna dump in the rest of my ingredients. Cocoa powder, to really bring out the flavor of the red velvet, some sour cream to give it a little bit of a tang. Buttermilk. Some vinegar, you don't really see it in a lot of baking recipes, but for red velvet, it does wonders for bringing out the cocoa flavor. Vanilla extract. And to put the red into our red velvet cheesecake, I have some food coloring. I know this looks like a lot, but we're trying to make it really red here, not pink. All right, it's done mixing. This looks like a crime scene, nice and bloody. And now I'm just gonna pour the whole thing into my spring form pan. We're gonna bake this off for an hour, until the center is firm, and then once that's done, I'm just gonna turn off the oven and let it stand there for 30 minutes. It's time to make, our blood sauce! That's actually just strawberry sauce. I have a bunch of strawberries already sliced, I'm just gonna add it to my sauce pan. Some sugar, water. Simmer it on medium-high heat for about 10 minutes so it completely macerates. Once the strawberries look like they have been broken down a little bit, I'm just gonna go in with my potato masher, and continue breaking them down, to really release all the strawberry flavors. Once it started to boil, I just turned it down to simmer, and let it cook for 10 more minutes, until the sauce thickened up. The sauce looks thick enough, so I'm just gonna strain it, just to get the bloody texture. And this sauce will thicken as it cools, too. And with the left-over strawberries here, I can just save it, and then spread it on toast, and it tastes so good! It's like strawberry jam. Adding this blood sauce to your dessert will really add to the creepy theme of your Halloween party. The sauce thickened up and it looks great. Here I have my cake stand, and my cheesecake, that I've cooled and chilled overnight, so it's nice and cold. Add my cake on top. Look at the beautiful red color! I told you two bottles of red food coloring was worth it! And now we're just gonna pour the blood sauce right over. And then using the back of my spoon, I'm just gonna spread it out, to fully cover the cheesecake. And it's fun to let it drip over the sides too, 'cause then it really looks like blood, oh yeah, so good. I like to add, a little bit of Oreo crumbles on top, just on, the edges. And there you have it, our Bloody Red Velvet Cheesecake! It looks so good, a vampire would kill for this! ♪ Ah ♪ ♪ Ah ♪ What if you could combine, your trick and your treat into one thing this Halloween? Well here it is ladies and gentlemen, the Poison Candied Apple. Rock hard, so it seems like a trick, but it's a treat, it's a candied apple. And man do they look impressive! Let me show you how to do it. We are gonna get a wonderful, mirror black-like shine on these apples, and it's gonna totally blow your friends away this Halloween! So the first thing we need is a whole bunch of sugar. Like, really a lot. And water. Corn syrup. And this right here is activated charcoal powder. Now, if you have trouble finding this, in full powder form, you might find them in sort of like designer, vitamin, you know pill capsule form, which I'll admit, is the only one that we could find. And you're gonna have to take them apart, one by one, and, that's what you're gonna have to do. Hey, you gotta do what you gotta do! Just a light mixture, to homogenize this, but not too much. 300 degrees, is what we're looking for folks. Whatever your, stick of choice is, make sure, that you really jam it in there, because this stuff is hot, and you want to make sure, that this is on, well. I have uh, plastic twigs, okay? Look, test 'em, make sure they're... Okay, so those are ready to rock. This is a sheet of parchment with nonstick spray, very important, otherwise your candy apple is gonna stick to the table. I mean, unless that's where you plan on having their final resting place be I wouldn't recommend doing it that way. All right, we're at 160 here. Give it a little, shaka-dake. The charcoal powder is almost like jet black, gloss, mirror, incredible finish, I want to like pour this on an exotic sports car and just watch the ultimate, black waxed shine develop, and then have the owner hit me over the head with a large club for ruining his vehicle. Or her vehicle. You know trick-or-treat literally means, do not stir, do not touch, be patient. We are at the moment,, work swiftly. Tilt, insert, spin, drain, look at that, sexy, devious, sophisticated. One. Insert, twist, drain, sexy devious, and sophisticated. And guys this is really really cool, very mirror-like. Look at that! Dark like the night! And that's it, they look, gorgeous. Uh, now let these cool. Look at that, it's been about 10 minutes. Rock hard. These look like an incredible lacquer, but it's edible, which is totally crazy. I mean, I can see myself in here. I can see, all of my teeth, which, when you're eating them, might be at risk, so I would suggest cutting into with a knife, maybe hitting it and cracking, this, so that it's easier to bite through. But all in all, Poison Apples, super pretty, really nice, and edible. Happy Halloween! Whoosh! - These pumpkin cheesecakes, will haunt your dreams. They're festive enough for a Halloween party, but they're super easy too, they're no-bake! So let's dig in. I've already prepared my tins, here with some Oreos that I've mashed up with some melted butter, and just pressed it in firmly. And I just decorated them, in a platter, with some chocolate Jimmies to look like dirt. To make the pumpkin cheesecake filling, here I have some cream cheese at room temperature. I'll just whisk it until it's nice and fluffy. Looks good. Scrape the sides down. Pumpkin puree. Some powdered sugar, vanilla extract, and, my pumpkin pie spice. If you can't find pre-made pumpkin pie spice, it's super easy, it's just cinnamon, nutmeg, allspice, ginger, and cloves sometimes. That's it! Now just whisk everything together again for about a minute. That looks good... Finish mixing it by hand. And then finally, just to lighten it up a little bit, I have some whipped cream that I've already whipped up with some sugar, and I'm just gonna gently fold it in. This almost makes it kind of like a mousse. Pumpkin mousse. The texture's light as a cloud. This looks perfect you guys, it's nice and airy, muy fluffy. Now I'm just gonna spoon the batter into my tart tins. And then with the back of my spoon, I'll just smooth everything out. It doesn't have to be perfect, because we're gonna continue decorating it. Perfect. Okay, now I'm just gonna decorate it with some dirt. Or, crushed Oreos. We're gonna make these into tombstones. I have a whole scene set up here you guys. Here I have some cookies, that I've already chopped the bottom, and with my gel pen, I'm just gonna write, RIP, rest in peace! And just stick it in, like this. Cute, right? Or scary, right? Go as wild as you want with your decorations. I like to add some worms into the dirt, to really bring out that, graveyard, nastiness. I love that this is something a little bit different than your usual blood and guts for Halloween, even though I love those too. And that's it, my Halloween graveyard theme complete with pumpkin cheesecake. Sweet and scary at the same time! Halloween is my favorite holiday, so when I saw these skull cake pans, I had to a have it! These skull cakes are scary with just the right amount of sweet. So let's get started. First, I'm gonna mix out my dry ingredients. Here, I have some flour, some baking powder, and some salt. Just give it a good mix, and I'll set this aside while I work on my wet ingredients. Now, I'm gonna start whipping up my unsalted butter. It's at room temperature, because I need to be able to mix it really well, and I'm just gonna cream it with some sugar. I'm gonna cream this together for about three minutes, until the butter's nice and fluffy. That looks good. Now, I'll beat in one egg at a time. And then, I'll just mix everything together. The egg really makes it a lot easier to mix with that hand mixer, so I'll just add in my next one. Then give it another good mix. And our batter looks good. And since we're making vanilla cake, I'm just gonna eyeball some vanilla and add it to my milk. And you need about two teaspoons here, but a little bit more doesn't hurt anyone right? I'm gonna start with my dry ingredients. I'll just add about 1/3 in. So while I'm mixing it, I'm gonna add a little bit of my milk. And I'll just repeat the process until I use everything up. Perfect. Here, I have my awesome skull pan, that's already prepped with some cooking spray. Now with my ice cream scooper, I'm just gonna fill a half of the mold with the batter. And if there's a little more, it's okay, it's gonna rise. That looks good. I'm just gonna tap the pan on the counter to release any air bubbles. And smooth it out, and it's ready to go into the oven. I'm gonna bake this in the oven for 25 to 30 minutes. My skull cakes have been taken out of the oven, and have cooled completely. How awesome do they look, right? Legit! I have some glaze that I've already made. It's just powdered sugar, milk, and a little bit of vanilla extract, and then some black sanding sugar, that I've accented with some gold. It's gonna look so good! To decorate them, I'm just gonna use my paintbrush here, and just brush the glaze right on top. I just need it wet enough to hold the sanding sugar. This is a fun little art and craft project too, that's edible, the best kind! This looks good, and make sure while the glaze is still wet, that we dunk it into the black sanding sugar immediately. Like this! How awesome does he look? I love it! I'm just gonna display this over here, and then finish the rest. Perfect, a carousel of skulls. - So Halloween is my favorite time of the year, and especially in the kitchen, so today I'm making Black Cat Truffles that look like zombies! So let's get started. So first thing's first, we have to make our Oreo truffles, and to do that we are going to crunch up our Oreos, in a Ziplock bag, with a rolling pin. Now it's time to mix it with our cream cheese! And now, we're gonna turn this into truffles. So all you're gonna do is roll them into one-inch balls. All righty. So now we're gonna pop 'em into the fridge to harden, and then we'll move on to the next step! So I melted these candy melts in a double boiler, and not only are we gonna dip our black cats in them but they are gonna double as a glue for the ears. Okay so we've attached our ears. So now we're gonna dip our truffles. I'm gonna do this using a fork. Before our chocolate sets we're gonna put our eyes on, which we are using green Skittles. The chocolate needs to set a little bit, it's still a little bit too liquidy. So while it's setting, let's make our kitty noses. We are going to be using orange Starburst. You're just gonna cut a little triangle. I'm gonna flatten it, a little bit. So we've applied the noses, so now we're gonna attach the whiskers. You're gonna take a toothpick, dip it in your candy melts, or, your glue, and then draw a line, where his whisker will go. Then, using our kitchen tweezers, So the finishing touch, on our Black Cat Truffles, is drawing his zombified eyes, using your edible marker. Poof! It's black cat magic! But I definitely didn't do all this hard work for just myself! We're gonna put our truffles into a really cute little candy box you can get at any craft store, and we just jazzed it up with some Halloween stickers. All right, these truffles are too cute not to share. So get a candy box, decorate it with some festive Halloween stickers, and give it to your friends, guys! No tricks, all treats! Happy Halloween everybody! - On a scale of one to 10, I give this costume, an 11. Today I'm doing the Blindfolded, Flavor Tripping, Halloween Candy Challenge. What the hell does that mean? That means I'm gonna take one of these Miracle Berry tablets, and as it dissolves on my tongue, it's going to kind of coat my taste buds and alter the flavors of anything I put in my mouth. My crew is gonna feed me some mystery items, and I have to guess what they are. But first, let's take the Miracle Berry tablet. Okay, all dissolved. Blindfold me! Okay. Oh it's sweet, marshmallow? - Yep. - It's sweet but it tastes like, like old paper, like have you ever just chewed up paper? - [Man] Hold it, hold it, right there. - Okay. - [Man] There you go. - Okay. Ah, um.. - Come on, take a bite. - Oh no... Mm a pepper, a chili? - [Man]It's a jalapeno. It doesn't taste like a jalapeno, this is hot! It just tastes like hot water, like spicy water! There's no jalapeno flavor. - [Man] Here, wash it down with this, okay, hold on. I'll give you the spoon now. - Huh... Ooh.. - Did that help? - Mmmm... I don't even know what that is! - It's mustard! - Mustard? - Yeah. - [Man] You gotta put the entire thing in your mouth. - No I don't want to do that. - [Man] You have to put the entire thing in your mouth - I know this texture. Candy pumpkin, or candy, candy corn? But it just, it tastes like pure sugar, I mean, it is, is it? Is that what it is? - Yeah, it's candy corn. - Yay! Is this another-- - Another spoon, another spoon. - Oh, I don't like these - Just put that whole thing - spoons... - [Man] in your mouth again, here 'ya go. - Okay. I'm just gonna put the tip in. - [Man] No, no, no, the entire thing now. - Okay. - Open wide. - Is this butter? - [Man] It's garlic butter. - Garlic butter? - Here you go. - This is-- - [Man] Watch it, watch it, okay. - Which way is the spoon? -Sorry, the other way, you gotta turn it around. All the way, all the way in. - It tastes like, it isn't maple syrup. - It's chocolate. - No! - Yeah. - This is not chocolate! - It's chocolate-- - Oh, my god! It's candy. Oh, no you didn't. This is one of those candy jewelry thingees! I could have died eating this! Oh, man! This is the true definition of trick or treating, none of that doorbell bullshit, you know? I think everybody should go through this. ♪ Ah ♪ ♪ Ah ♪ ♪ Ah ♪ ♪ Ah ♪ - Are you bummed you didn't get any full-size candy bars in your trick-or-treat bag? Me too! So I took all my fun-size treats and made it into one big bark! Let's get started! Okay, so first we're gonna start by melting our chocolate morsels, it's gonna be the base of our bark. So I have it here on the stove, in a double boiler. Okay, I think this looks pretty good, I'm just gonna take it off the heat and stir it up a little bit. All right! We are going to put it on our parchment lined baking sheet. And then we're just gonna spread it out, a little bit, just to thin it out, because we want a thin bark, that we can later break, into pieces. And now it's time to play! So now we're gonna add the fun things, so we have an assortment of chocolate candies, and fun Halloween sprinkles, including, these eyes. Wee-oh, wee-oh! Let's get started, you're just gonna organize them, any way, I'm just gonna start putting my candies down. I love how it, looks like the Rolos are like, drooling out. So this is looking spooktacular! And the little eyes I feel like give it character, like they're watching! I think that they're giving me the, eyes of approval, and I think it's time to put this in the frig, to set. Okay guys, our bark has cooled, and it looks amazing! So the last step is to break it up, and eat it! This is amazing, and it's my favorite part because it looks so cool! And it's so easy to make, it's easy to serve, I mean it's perfect to serve at your Halloween party, just on a plate, set it out. But, the taste test is the most important. And it's awesome! This recipe was so fun, it's so festive, and, you get to use all your leftover Halloween candies! So now that you've seen it, you have no excuse to leave any Halloween candy uneaten!

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