by Allison Milam in Holidays, Recipes, October 30th, 2014
by Marisa McClellan in Holidays, Recipes, October 30th, 2014
What’s the trick to being the go-to trick-or-treating destination on the block? Homemade treats, that’s what. Instead of stocking up on heavy bags of individually wrapped candy this Halloween, answer the doorbell ring with sweet and spooky do-it-yourself treats that will be the talk of the neighborhood. Wrap these homemade candies in plastic sandwich bags or wrap, or get creative — and be sure to save some for your own house.
by Allison Milam in Holidays, Recipes, October 27th, 2014
As we approach Halloween, mediocre candy is everywhere. It lines the shelves at local drug stores and is available for free if you’re even just a little bit nice to your local bank teller.
As someone who tries to keep her sugar intake on the low-to-moderate side of things, I can easily go over my personal daily quota with just a couple of mindlessly consumed fun size candy bars.
I find that one of the best ways to pass on the smorgasbord of seasonal offerings is to have a small stash of homemade candy at home. I know that the treats I make will taste better and be more to my liking than anything I might pick up while out running errands.
Right at the moment, my personal candy jar contains small fragments of Hazelnut Brittle. It’s a recipe from Giada De Laurentiis that requires just sugar, water and well-toasted hazelnuts.
by Maria Russo in Holidays, Recipes, October 25th, 2014
These all-new angel and devil cupcakes from Food Network Kitchen may not hover over your shoulder, but there’s no need to choose between good and evil on Halloween. On the side of innocence, Angel’s Food Cupcakes come with a white, pillowy cloud of meringue frosting and are topped with a righteously sweet candy halo. Do the right thing and choose these little bites of heaven for their angelic lightness. Devil’s Food Cupcakes, on the other hand, are wickedly rich and sinister. Devilishly dark with a bittersweet chocolatey glaze, these little cakes rear their head with red candy horns and a chewy licorice tail. Choose them before they choose you.
Even if your own getup is nothing more than a sheet over your head on Halloween, these cupcakes arrive in full costume. Make both batches at your Halloween bash and serve them side by side.
Make every cupcake that crosses your path during the month of October a creepy one, with these Halloween cupcake recipes from Food Network chefs.
by Maria Russo in Holidays, Shows, October 25th, 2014
For holiday celebrations and weeknight dinners alike, mashed potatoes often take center stage when it comes to easy, family-friendly spud recipes, but that doesn’t have to be the case. As you’re planning mealtimes this weekend and even looking ahead to next month’s Thanksgiving feast, swap in sweet potatoes for traditional russets or Yukon golds. These brightly hued beauties surely shine when simply roasted, but they offer over-the-top flavor and indulgent richness when they’re turned into a casserole. Read on below to find some of Food Network’s favorite sweet potato casseroles from Tyler Florence, Trisha Yearwood, the Neelys and Anne Burrell.
Tyler deems simply roasted bananas his “secret weapon” in his easy-to-make Whipped Sweet Potatoes and Bananas with Honey (pictured above), as the fruits manage to “develop their natural sugar” while baking.
by Maria Russo in Holidays, Recipes, October 24th, 2014
Though you may not be dressing up for Halloween this year, with fright night less than a week away, there’s no reason you can’t indulge your cravings for all things tricks, treats and sweets. The Kitchen co-hosts kicked off their Halloween celebration this morning with a full hour dedicated to next-level jack-o’-lanterns, over-the-top party foods and new twists on classic candies. (Find all of the latest recipes here.)
When it comes to the candy stash at your house, FN Dish wants to know, what kinds of sweet treats do you most prefer? Do you reach for the reddest licorice you can find, or would you rather have gooey caramel covered in chocolate? Are you a fan of the crunch of nuts, or do you prefer a melt-in-your-mouth chocolate bar? Cast your vote in the poll below to share your favorite Halloween candy.
by Foodlets in Family, Holidays, October 21st, 2014
With Halloween just one week away, you’re likely getting set to carve tricked-out jack-o’-lanterns in preparations for next Friday’s fright night. As you roll up your sleeves and scoop out the mushy innards of your pumpkin, keep an eye out for the seeds; these flat, tear-shaped bites are indeed edible, and when they’re roasted with seasoning, they turn into crunchy, savory bites ideal for seasonal snacking. Learn the basics of How to Roast Pumpkin Seeds below, then check out Food Network’s complete guide to master the easy technique.
by Maria Russo in Holidays, Recipes, October 15th, 2014
Here are 10 of the simplest ways to bring tons of Halloween fun to a party, classroom or family table in just minutes.
1. Creepy-Crawly Caterpillars (pictured above): Thread green grapes onto a long wooden skewer until it’s completely covered. Add mini chocolate chips to each grape on the very end for eyes (use a little frosting or cream cheese for glue).
2. Spider Sandwiches: Use a biscuit cutter to cut bread into 3- to 4-inch rounds. Spread with the usual favorite fillings like PB&J. Add four pretzel sticks to each side for legs, then put the sandwich top on. Use peanut butter for glue as you add two raisins for eyes.
by Amy Reiter in Holidays, News, October 13th, 2014
Even if you hardly find yourself craving sugar during the day, it seems that nearly everyone develops a sweet tooth come Halloween time, and with only a few weeks left until Fright Night, it’s not too early to indulge in scary-good tricks and treats. From creamy chocolate to the rich flavors of caramel and the chewiness of candy corn, there are surely Halloween-inspired eats to please every palate. Read on below to find Food Network’s top-five spooktacular treats from The Pioneer Woman, Alton Brown, Giada De Laurentiis and more chefs.
5. Candy Corn Popcorn Balls — With a mix of sweet and salty tastes, these candy-studded snacks are ideal for kids’ parties and adults-only bashes alike. Plus, they’re ready to eat in only 25 minutes.
4. Spiced Caramel Roulade with Ginger Cream — The secret to this comforting dessert is rolling the cake on a sugar-dusted towel, which will help the fragrant cinnamon-laced cake roll easily with a fluffy ginger filling inside.
by Allison Milam in Holidays, August 28th, 2014
You love food, and you love Halloween. How can you satisfy both of your passions at once? No, not with fists full of bite-size candy bars you will sneak from that big bowl you’ve set by the door for trick-or-treaters. Or at least, that’s not the only way. You can also let your food-nerd flag fly proudly by dressing up — or dressing your kid up — in a food-themed Halloween costume (pictured above).
While you can certainly buy food-related costumes (cute ones, funny ones), any cook worth his or her salt knows that homemade is best. And if you’re hungry for ideas (no, really, stop with the chocolate bars), the Internet is filled with ideas — floating around like apples in a bowl, ripe for bobbing.
These egg and bacon costumes will let your kids show off their sunny-side-up attitudes, not to mention their love of cured meats. Food Network Magazine offers step-by-step instructions on these and other appetite-stirring creations.
With the backyard barbecues, shoeless picnics and pool parties of the Labor Day long weekend comes the realization that summer is, all of a sudden, coming to a close. Soon enough, we’ll be trading sandals for socks, summer camp for school and iced coffee for the hot stuff. Rather than wallowing in the end-of-summer blues, think of it as an excuse to end the season on a sweet note with Food Network’s collection of Labor Day desserts.
While we’re still hauling blueberries home by the crateful, spare two cups for Food Network Magazine’s Blueberry Cheesecake Galette (bottom right). Coupled with a smooth, slightly sweet cream cheese layer, juicier-than-ever berries burst open with pent-up lusciousness when they’re popped into the oven.