Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
I have a high tolerance for Halloween candy. My preference is for mini bars that have a good ratio of chocolate to caramel to something salty and crunchy (I’m looking longingly at you, Take 5 bars!). I can, however, also blow through non-chocolate items like candy corn, Skittles and even Nerds.
But there are some candies out there that are so ridiculously gross and silly that I won’t have anything to do with them. You can say, “They’re just regular candy dressed up as something silly.” And you’d be right. Still, I’m going to leave all the gummy internal organs and pickle gumballs for someone else.
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Introduced in the 1950s, the Bundt pan has been used by inspired bakers to create cakes that look like mountains, cathedrals, flowers, and, yes, pumpkins. For this cake, you stack two Bundt cakes, making sure that the flat sides are sandwiched together and the ridges are aligned. Orange buttercream frosting and a cupcake "stem" are the finishing touches.
We wanted a Pumpkin Patch Cake recipe that looked like a convincing, life-sized pumpkin - but tasted like a cake. We used a bread knife to even out the bottoms of the Bundt cakes, ensuring a more even cake after assembly. And we colored our frosting with only a couple of drops each of yellow and red food coloring, adding more if necessary. We found that too much food coloring created an undesirable, dark orange color.
No one takes as much ghoulish glee in Halloween as the staff at Martha Stewart Living. Their signature blend of sweet, cute and just a touch spooky is irresistible to treat lovers of all ages and skill levels.
Take a peek at this gallery of creepy treats, and your guests will soon be gobblin' up their favorites.
Snip a piece of black licorice twist into a small triangle for the nose, and press into place. Poke the marshmallows a few times with the toothpick to make a large hole for a candy stick. Push the candy stick into the hole, through the jaw, and into the skull. Wrap in a cellophane bag if desired.
Halloween is lurking around the corner and while the trick-or-treaters that come to your door, no doubt, want the classic candy brands they know and love, Halloween parties and office gatherings scream out for homemade peanut butter cups.
Homemade peanut butter cups might seem like a mystery - just how do they get the peanut butter inside the chocolate cup anyway? Lee Zalben, the founder and president of Peanut Butter & Co., solves the riddle with this step-by-step guide for peanut butter cups made in your own haunted house.
I cannot pretend that this project is in any way moral, sane or defensible. I know only that to bear a cold cut bedecked skull upon a platter into the midst of a Dionysian-frenzied crowd of Halloween revelers chanting "Meat head. Meat Head. MEAT! HEAD!" is to know what it is to touch the face of an angel.
Here's how to make your own.
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