Party Finger Foods
Source: Google.com.pk
Open-faced Oreos, M & M’s, candy corn, and sprinkles bring a convenience store treat―a MoonPie―to life. Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12- x ¼-inch dowel, available at craft stores, into marshmallow center and secure with more chocolate for an eye-popping, kid-friendly sweet.Strawberries have a long history and have been enjoyed since the Roman times. Native to many parts of the world, hundreds of varieties of strawberries exist due to crossbreeding techniques. In 1714, a French engineer commissioned to Chile and Peru, observed that the strawberry native to those regions was much larger than those found in Europe. He decided to bring back a sample of this strawberry to cultivate in France. The end result was a large, juicy, sweet hybrid (the modern garden strawberry) that became extremely popular in Europe.
Like many other fruits, strawberries make their claim in history as a luxury item enjoyed only by royalty. It has been alleged that newly weds were entitled to strawberries with soured cream as a wedding breakfast, believing them to be an aphrodisiac.
Have some fun on the spookiest day of the year with these Halloween recipes! You can even go all out with a witches and wizards party.
Step 1
Preheat oven to 180C. Line 2 baking trays with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and golden syrup until light and fluffy. Add the egg yolk and beat until just combined. Add flour, ginger, cinnamon and cloves and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Step 3
Divide dough into 2 even portions. Roll a portion out on a lightly floured surface to a 5mm-thick disc. Use an 8cm-diameter round pastry cutter to cut discs from the pastry. Use a small sharp knife to cut a small 1cm wedges from 2 opposite sides of a disc to create a pumpkin shape. Use your fingers to gently smooth and round the edges. Place in the fridge to rest.
Step 4
Roll remaining dough out to a 5mm-thick disc. Use the top half of a gingerbread man cutter to cut the head and arms from the disc. Use a small sharp knife to cut the bottom half into a ghost shape. Place on the remaining tray. Place in the fridge for 30 minutes to rest.
Step 5
Bake in preheated oven for 10-12 minutes or until lightly golden. Set aside to cool.
Step 6
To make the royal icing, place the egg white and lemon juice in a small bowl. Gradually add the icing sugar to form a smooth paste. Divide the icing into 2 even portions. Tint a portion using the orange colouring. Spread the icing evenly over each of the pumpkin shapes. Use a small sharp knife to trim the licorice strap into small triangles to create eyes and mouth. Attach to biscuits. Cut sour strap into 1mm-thick strips, wrap around a skewer to create a vine. Attach to the top of each pumpkin. Set aside to set.
Step 7
Spread the white icing evenly over the ghost cookies. Pipe chocolate gel onto the ghosts to create eyes. Sprinkle evenly with glitter to create a shimmer. Set aside to set completely.
Pineapple Coconut Snowballs
This recipe is from Taste of Home's Light & and Tasty Holiday Recipes 2004. These are not very sweet, but are a refreshing change of pace from the usual holiday baked goods, fudges, and candies. If you prefer a sweeter treat be sure to add sugar or sugar substitute to the mixture before rolling. I know there are many of us here at Zaar looking for good holiday treats that work with our eating plans. One snowball is 2 points.
Ingredients:
Serves: 24Yield:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
2 1/2 cups flaked coconut
Directions:
When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
2
In a small bowl, beat cream cheese and pineapple.
3
Mix well.
4
Cover and refrigerate for 30 minutes.
5
Roll mixture into 1-inch balls.
6
Roll in coconut.
7
Refrigerate for 6 hours or overnight.
Cajun Deviled Eggs
Ingredients:
Servings:
6
Units: US | Metric
6 large hard-cooked eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, divided
lettuce leaf
2 tablespoons finely chopped parsle
Directions:
1
Slice eggs in half lengthwise.
2
Transfer yolks to a bowl; add mayonnaise and Cajun seasoning; mix well.
3
Pipe or spoon filling into egg whites.
4
Cover and chill at least 30 minutes or up to 24 hours before serving.
5
Place eggs on a lettuce-lined serving platter; sprinkle with parsley.
Big up the strawberrygarden strawberries
Whether you're throwing a Halloween party or simply making an after-school treat, these frighteningly delicious recipes are sure to please.
Easy Owl-Ween Treats
Open-faced Oreos, M & M’s, candy corn, and sprinkles bring a convenience store treat―a MoonPie―to life. Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12- x ¼-inch dowel, available at craft stores, into marshmallow center and secure with more chocolate for an eye-popping, kid-friendly sweet.
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A sweet potato casserole is a must for any holiday gathering. Find our favorite recipes for everything from classic to easy in this round up.
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INGREDIENTS
FOR THE CAKE
Vegetable-oil cooking spray
1 cup all-purpose flour, plus more for pans
1 cup cake flour (not self-rising)
1 teaspoon baking soda
Salt
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
5 ounces semisweet chocolate, melted and cooled
FOR THE GANACHE
2 cups heavy cream
8 ounces semisweet chocolate, chopped
8 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 1/2 cups chocolate malt balls, coarsely chopped
Rubber cockroaches, for garnish
DIRECTIONS
Preheat oven to 350 degrees. Make the cake: Coat two 9-inch cake pans with cooking spray. Line bottoms with parchment, and coat with spray. Dust with all-purpose flour, tapping out excess. Whisk together flours, baking soda, and 3/4 teaspoon salt.
Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Beat in melted chocolate. Divide batter between pans, and smooth tops using an offset spatula.
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Party Finger Foods Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
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