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Ideas for Halloween Blog Posts

happyhalloween

happyhalloween Tired of the same old holiday posts? Try writing about these!

How to make your lawn look ghastly for Halloween using simple stuff like zombie flamingos, garden gnomes and such which you can buy on eBay and poke into your grass.

How to dress like a slut for Halloween without alarming your Mother

Lingerie in Halloween colours to perk up the late night trick-or-treaters.

How to keep your kids from eating too much candy on Halloween – give them healthy snacks instead and threaten to hang them off the roof while they barf if they don’t eat the healthy snacks

Dress up your pets for Halloween so they can guard your kids from the pumpkin bashing bullies

How to store your Halloween costumes, especially those which are not flame retardant.

Halloween gifts for your boyfriend who didn’t return all your 1,000 text messages yesterday

Play with trick-or-treaters: Get a stuffed dog for Halloween and put on tapes with spooky music and a dog barking in the background. Let kids think the dog is safe and then sick your real dog on them.

What to do if your child is choking on Halloween candy? – feed him more until it all goes down

Decorate your house in pink for Halloween – for breast cancer. Don’t forget to use your husband for the big boob in the centre

Old fashioned Halloween costumes – spray paint your children

Gather all the children’s toys you’re tired of picking up and recycle them into Halloween monster toys like babypedes and other monsterish, gruesome things.

Shoes to wear for Halloween, wind, rain, snow or slime

Halloween movies to watch with your dog, or cat. Write about movies with dogs or cats, or goldfish with a Halloween theme

Halloween tapes like Monster Mash which you can play over and over to torment teenagers who don’t appreciate the 70’s… yet.

Use mannequins to create a Halloween family eating dinner around the table. Make this the night you invite the neighbours for dinner. (They don’t need to bring anything but extra seasoning wouldn’t hurt them).

Tacky, trippy or just plain terrible sweaters for your loved ones at Halloween

Safe chemicals to throw on your children when their cheap Halloween costumes ignite

More reasons why candles are not a good thing for children to carry while trick-or-treating

Creepy Halloween toilet paper to use for papering houses, cars, people, pets, etc

How to make your own creepy sound recordings for Halloween without really harming any children or pets.

How to spray foam on cars which is not shaving cream (which melts paint apparently)

Use cookie cutters and hot wax to shave creative Halloween patterns in your chest (or back) hair

Turtle Pecan Cheesecake Recipe

Vanilla Cheesecake topped with a layer of Chocolate Ganache, chewy Caramel and Toasted Pecan with a Chocolate Cookie Crust
Ingredients
Chocolate Crust:
1/2 Cup Butter — small dice
1/2 Cup brown sugar
1/2 Cup pecans
1/2 Cup flour
1 pinch of salt
2 1/2 Tablespoon cocoa powder
Cheesecake filling:
3 8 ounce packages cream cheese, room temperature
1 cup + 2 tablespoons sugar
5 Tablespoon cornstarch
1 cup + 3 tablespoons sour cream
3 eggs
1 Tablespoon vanilla extract
Chewy Turtle Caramel:
1/2 Cup sugar
1/2 Cup Light corn syrup
1/8 Cup water
1/2 Cup cream
1/4 Teaspoon salt
2 Tablespoon butter
1/4 Cup cream
Chocolate Ganache:
1/2 Cup cream
1 Tablespoon sugar
1 Tablespoon Light corn syrup
1/2 Cup Dark Chocolate, chopped
1 Tablespoon room temperature butter
Preparation
Chocolate Crust:
Combine together the flour, sugar, almond flour, salt and cocoa powder. Add diced butter to dry mix and rub with fingers until mixture becomes crumbly. Crumble dough evenly into a 9 inch spring form pan. Bake crust for 10 minutes at 325F. Let cool before filling with cheesecake batter.
Cheesecake filling:
Mix sugar and corn starch together. In a mixing bowl with the paddle attachment on medium speed mix the cream cheese, sugar and corn starch until smooth. Add vanilla extract and an egg, mix until incorporated. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add remaining eggs slowly, one at a time. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add sour cream and mix until smooth. Fill prepared cheesecake pan. Bake at 200F for 1 1/2 hours. Shut off oven and crack open door, let cheesecake cool in oven for an hour. Refrigerate overnight before decorating.
Chewy Turtle Caramel:
In a bowl combine sugar, corn syrup, and water. Pour sugar mixture into pot, being careful to keep it off the sides. Cook on high heat until it reaches 250F. Carefully stir in cream, salt and then butter. Continue to cook until golden brown. Stir regularly to avoid bottom from burning. Mixture should be very thick and caramel color, then add 1/4 cup of cream and cook to 225F. Transfer caramel to hotel pan and allow to cool undisturbed.
Chocolate Ganache:
Combine cream, sugar, and corn syrup and bring to simmer over medium heat. Pour hot cream over chopped chocolate and let sit for 3 minutes before stirring. Stir chocolate mixture with a spatula until mixture is super smooth and shiny. Add butter and continue to mix until incorporated. Wrap with plastic film and leave in a cool place for 6 hours to thicken.
To decorate:
Spread chocolate ganache on top of cheesecake, then layer on ¾ cup toasted pecans followed by a drizzle of caramel. Cut in 8-12 slices and enjoy.

via Turtle Pecan Cheesecake | Recipe | Fox News .

Old Fashioned Soft Sugar Cookies

Old Fashion Soft Sugar Cookies

2 cups granulated sugar

3 egs

1 cup butter (softened)

1 cup buttermilk

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

3 1/2 cups flour

Mix all ingredients together (I use a mixer)…drop by spoonfuls onto a greased (with Pam) cookie sheet.  Sprinkle with granulated sugar (can use colored sugar if desired)…bake at 350 degrees until bottoms start turning brown.

You can add a little more buttermilk if you want them more of a flat cookie.

They are very easy to make!

via Never Growing Old .

Pancake Breakfast Cookie

Pancake_Breakfast_Cookie_001

All the deliciousness of a big breakfast baked into a cookie! This snack by Donna Fier is simply unforgettable.

For more information visit Recipe to Riches!

Preparation time:

Cooking time: 15 minutes

Yield: 30

Ingredients

1/2 cup unsalted butter

1 package bacon (500 g)

2/3 cup packed brown sugar

1/3 cup granulated sugar

3 tablespoons buttermilk

2 tablespoons maple syrup

1 teaspoon vanilla

1 unit egg

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions

In small saucepan, melt butter over medium heat; cook, swirling pan often, until tan coloured and fragrant with a nutty aroma, about 2 to 5 minutes. Pour into large bowl and set aside to cool slightly.

Meanwhile, in batches cook bacon over medium heat until crisp, spooning off fat as necessary. Drain on paper towel-lined baking sheet. Chop bacon.

Using wooden spoon, stir sugars, buttermilk, maple syrup and vanilla into cooled butter. In small bowl, beat egg until frothy; beat into butter mixture. In another bowl, whisk together flour, baking powder, baking soda and salt. Fold into butter mixture along with bacon, just until combined. Cover and chill dough for 30 minutes.

Preheat oven to 375F (190C). Line two baking sheets with parchment paper.

Shape dough by forming heaping tablespoonfuls into balls; place 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time in centre of oven until puffed and set, about 10 minutes. Cool for 5 minutes on baking sheet; transfer to rack to cool completely.

via Pancake Breakfast Cookie. Pancake_Breakfast_Cookie_001

The Love Chef Web Site – Recipes – Desserts

PUMPKIN WHITE CHOCOLATE CHEESECAKEWITH GINGERSNAP CRUSTMONDAY, NOVEMBER 24, 2003 — DESSERT COMPETITIONDanette Randall – Denver, CO — WINNERCRUST:            2 cups gingersnaps whole            6 tablespoons butter            1 ½ tablespoons brown sugarFILLING:            Three 8 oz. packages cream cheese room temperature            ¾ cup pumpkin            ¾ cup melted white chocolate            1 cup sugar            3 eggs            1 teaspoon vanilla            ¼ teaspoon nutmeg            1 teaspoon cinnnamonTOPPING:            ½ cup almonds            1 teaspoon sugar            2 tablespoons butterPre-heat oven to 350° F.Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9″ springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.

via The Love Chef Web Site – Recipes – Desserts .

This is the basis of the cake I’m making for Zack’s birthday tomorrow.