by Food Network Magazine in Food Network Chef, October 22nd, 2013
by Maria Russo in Holidays, Recipes, October 19th, 2013
Wonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.
Ree’s recipes are simple to prepare and family-friendly. Check out the links below for Candy Corn Popcorn Balls and Bloody Punch, and browse the entire gallery from Food Network Magazine for behind-the-scenes photos and even more recipes.
by Amanda Rettke in Holidays, October 15th, 2013
For kids — and kids at heart — Halloween may mean just one thing: candy. But beyond all things chocolate-covered and caramel-filled there lies an entire array of savory eats and drinks to celebrate this spooky holiday. Whether you’re hosting a fright night bash with friends or simply entertaining fellow moms and dads before trick-or-treating begins, opt for Halloween-inspired bites to set the theme. Check out a few of Food Network’s favorite party-ready recipes below, then tell FN Dish in the comments what you’re serving at your Halloween party.
Just as the party’s starting, put out a platter of Ghostinis with Bloody Murder Sun-Dried Tomato Tapenade (pictured above) from Food Network Kitchens. Just like traditional crostini, these toasts are served with a blend of sun-dried tomatoes, kalamata olives and capers, but the bread is cut into ghosts to achieve an eerie effect. This fuss-free appetizer can be eaten with your hands, so it guarantees a relaxed, mingle-friendly atmosphere all night long.
by Maria Russo in Recipes, October 12th, 2013
Hi-hat cupcakes are one of the most beautiful and decadent ways to enjoy a cupcake; while they can seem intimidating, they are actually very easy to make.
I am a big fan of surprise-inside treats and my cupcakes are no exception. These hat cupcakes hide a sweet fall-inspired surprise that replicates the colors of candy corn.
Find out what you’ll need to make these cupcakes
by Food Network Magazine in Food Network Magazine, Holidays, October 3rd, 2013
Given the tartness of crisp apples and the rich smoothness of gooey caramel, these fall flavors shine when they’re put together, most often in the form of classic caramel-covered apples. While the tried-and-true recipe is a timeless favorite, Giada takes it to the next level of indulgence in her recipe for Caramel, Chocolate and Candy Apples (pictured above) by coating the apples first in caramel, then drizzling them with melted chocolate and finishing them with crunchy chopped nuts, sweet candies or sprinkles. Kids — and kids and heart — will appreciate being able to build their ultimate dessert with their preferred combination of toppings.
But beyond caramel apples — both classic and creative — there are indeed ways to celebrate these flavors in other decadent treats this autumn. Try Bobby’s Caramel Apple Cheesecake (pictured right), a five-star showstopper that delivers wow-worthy results every time. He starts with a buttery graham cracker-walnut crust, then fills it with a vanilla-cream cheese center. But the star of the cheesecake comes in the form of its topping: tender sweetened apples and a brandy-spiked caramel sauce.
Keep reading for more recipes
by Maria Russo in Entertaining, Holidays, October 30th, 2012
Serve a candy corn-inspired cheese platter for Halloween.
To create this candy corn cheese platter, we molded goat cheese into a triangle to look like the tip, then we formed the middle with cubes of orange cheddar and the bottom with sliced havarti. Serve with crackers, or just replace the bottom layer with slices of pumpernickel bread — it’ll look like a piece of Indian-candy corn.
(Photograph by Kang Kim)
by Lauren Miyashiro in Holidays, October 29th, 2012
With Halloween just hours away, you’re likely feeling prepared for this spooky-sweet holiday by now. Candy and costumes? Check, check. Trick-or-treat plans? Made them. Extra candy? Of course. But then your child comes home from school and announces that he’s volunteered to bring in treats for his classroom Halloween party tomorrow. What do you do? Instead of relying on your secret stash of candy bars to save the day, try preparing easy, kid-friendly sweet treats that will wow your child and surely be the talk of the elementary school.
To start, follow Sandra Lee’s lead and embrace the magic that is Semi-Homemade Cooking. Her Monster Cupcakes come together in just 20 quick minutes, thanks to pre-made unfrosted cupcakes. The secret to working with store-bought goodies is putting your own signature spin on them. These cupcakes, for example, become extra special and look downright homemade once you — or your kids — decorate them. Sandra opts for green-tinted frosting and colorful candies to create simple, silly monsters.
Keep reading for more last-minute ideas
by Maria Russo in Food Network Chef, Holidays, October 27th, 2012
I consider myself to be a moderately adventurous eater and determined cook. I enjoy expanding my food horizons and working with new ingredients. Saffron, anchovies — bring it on. But I have to admit, every once in a while all I want is a cookie. Not a cookie with sea salt or cocoa nibs, but a simple cookie, filled with goodies that a 10-year-old would go crazy over. Enter Monster Cookies.
There are some spooky recipes out there for Halloween, but Monster Cookies are anything but scary (despite what their name implies). The whole process is beautifully simple: just stir, mix and set the timer. Don’t be afraid of a kitchen mess because you’ll only need one bowl. The cookies are filled with peanut butter, chocolate chips, M&M’s and oats — a baking newbie can’t go wrong when it comes to flavor.
Here are a few things to consider before making this recipe
by Mark Oldman in Drinks, Holidays, October 26th, 2012
With the pint-sized costumes and hours of trick-or-treating that all but define Halloween, it can seem as though this spooky-sweet holiday is just for kids. But youngsters aren’t the only ones who can enjoy Halloween and especially the buckets of candy that come with it. Sure, store-bought miniature candy bars may be the treat of choice handed out to Batman, clowns and princess look-alikes on Wednesday night, but you don’t have to settle for individually wrapped peanut butter cups when feeding adults. For grown-up Halloween goodies, try making your own chocolate truffles with help from dessert extraordinaire Chef Duff Goldman, owner of Charm City Cakes bakeries in Maryland and California and the star of Food Network’s Ace of Cakes and Sugar High.
In partnership with Godiva, Duff recently launched Cake Truffles, a line of candy truffles inspired by classic desserts, and we caught up with him to get the secret to candy making for beginners and to find out his favorite truffle from the decadent collection.
by Marisa McClellan in Entertaining, Holidays, October 26th, 2012
For Halloween I often advise people to find one of the many wines available with scary names, such as Sin Zin, Dead Arm or Devil’s Lair. Given the festive nature of fright night, however, it can also be rewarding to whip up a big-batch wine that is sure to give your guests the creeps — in a good way.
Red Punch: The color of villainy, of course, is blood red, so the easiest way to add fright to your night is to mix up a simple Red Wine Punch from Food Network Magazine.
Sangria: With a little more work, you can make a traditional red sangria, whose name appropriately derives from sangre or blood in Spanish. I show you how in this video.
Go Green: Equally impressive would be to surprise your guests with a concoction the color of ghastly green. Obtain some green food coloring and add it to Paula Deen’s Mimosa Punch or Giada’s Apple and Mint Punch.
Accessorize with Sandra’s Shrunken Head Straws
Each year around Halloween I find myself feeling nostalgic for elementary school — for class parties, costume parades on the playground and a plastic pumpkin bursting with candy. I also find myself craving my mom’s honeyed popcorn. It was her signature treat to give to friends and neighbors for the holiday.
After dinner when all the dishes were cleaned and put away, she’d fire up our yellow-and-white air popper and keep it running until she had filled a clean brown paper grocery bag with the popped corn. Once that task was finished, she’d melt butter and honey together into a thick syrup and pour it over the popped corn, using her longest-handled wooden spoon to help stir it all up.
The sweetened corn would then get spread across rimmed cookie sheets and would go into the oven for 10 or 15 minutes, to help set and crisp the kernels. The next day when it was cool, she’d package it up in plastic bags, secured with orange and black twist ties. My sister and I always got small bags in our lunch the day after she made it.
Before you start popping your corn, read these tips