Halloween Party Food 2010

Now onto the party food! I think I did really well this year because there really wasn’t much left at all after the party. That tells me two things: (1) I’m getting better at determining how much food to make, and (2) people really liked the food!

I made a lot of the same stuff as last year (as I do every year), but I did add a very new items/variations. Here’s the “Booffet” menu:

It the Great (Chocolate Chip) Pumpkin (Cookies), Charlie Brown
Broken Glass Cupcakes
Toenail Brittle
Oatmeal Scream Pies
Poisoned Apples

Boo-ternut Squash Soup
Dead Man’s Fingers
Vegetable Vertebrae Wraps
Seven-Layer Spider’s Nest Dip
Dried Bat Wings
Spicy Black Bug Cakes
Stuffed Eyeballs

Bleeding Heart Punch
Warm Vampire Blood
Mauled Apple Cider
Veritaserum

It's the Great (Chocolate Chip) Pumpkin (Cookies), Charlie Brown

This is basically a cookie that will win everyone in the world over with it’s soft, cinnamon-y goodness. I’ve made them every year since 2004, and they never get old. I hope you all appreciate me giving you my secret Halloween food weapon! 😀

Chocolate Chip Pumpkin Cookies

Ingredients:
– 1 1/4 cups granulated sugar
– 3/4 cup brown sugar
– 1/4 cup shortening
– 1/4 cup + 1 tablespoon unsweetened applesauce
– 15 ounce can pumpkin puree
– 1 1/4 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 1/4 tsp baking soda
– 1 1/2 tsp ground cinnamon
– 1/2 lb semi-sweet chocolate chips

Directions:
– Preheat oven to 375 degrees F.
– In a large bowl, cream together the sugars, shortening, applesauce, pumpkin, and vanilla until light and well-combined.
– Mix in the flour, baking soda, and cinnamon until just combined.
– Stir in the chocolate chips
– Drop by teaspoons onto a lightly greased baking sheet. Bake for 12-13 minutes or until set.
– Let cookies cool on a rack.

 

Broken Glass Cupcakes

I know I’ve already posted about these – but you didn’t see them in party action! Red velvet cupcakes (from VCTOTW) and a store-bought vanilla frosting + red gel icing. The hard candy “glass shard” recipe can be found here.

 

Toenail Brittle

Peanut Brittle

2 C sugar
1 C light corn syrup
1 C boiling water
1 lb raw peanuts
1 1/2 TSBP vegan margarine
2 tsp vanilla extract
2 tsp baking soda

Have a long sheet of aluminum foil (about 3 ft) sprayed with cooking spray set off to the side close by. Have all ingredients measured and ready next to the stove.

Place sugar, corn syrup, and water into a medium saucepan fitted with a candy thermometer and boil all over, stirring constantly with a wooden spoon, until the mixture reaches 300 degrees. Once it reaches 300 degrees, stir in the peanuts. (This will be a little tough at first, but just keep stirring and it will smooth out.) Keep stirring until the mixture reaches 325 degrees. At this point, remove mixture from heat and stir in margarine, vanilla, and baking soda. Pour onto the oiled aluminum foil and spread evenly. Allow to cool and harden, break into pieces.

 

Oatmeal Scream Pies

I made mini-oatmeal cream pies by just using 1-tablespoonful to make each cookie.

Oatmeal Cream Pies

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks) vegan margarine (at room temperature)
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1 Ener-G egg replacement
1/4 cup applesauce
1 1/2 cup rolled oats
1/2 cup golden or regular raisins
8 ounces non-dairy cream cheese
2 cups confectioner’s sugar

Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, sugars, and molasses on high until light and fluffy, about 4 minutes. Add vanilla, beat until combined. Beat in egg replacer and applesauce, one at a time, scraping down bowl after each addition.
With mixer on low, add flour mixture and beat just until combined. Fold in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at the edges and slightly soft in the middle, about 11 minutes, rotating sheets half-way through. Let cookies cool on sheets, about  minutes. Transfer to wire racks and let cool completely.
In a medium bowl, using mixer, beat cream cheese and confectioner’s sugar until light, about 2 minutes. Spread filled on flat side of half the cookies. Sandwich with remaining cookies. u

Poisoned Apples

I used this recipe from AssociatedContent.com:

From Scratch Candy Apple Recipe:

Popsicle sticks
6 Fuji or Granny Smith apples
1 1/2 cups water
4 1/2 cups granulated sugar
1 1/8 cups corn syrup
3/4 teaspoon red food coloring

The first step is to clean apples. Place your Popsicle stick in the center of the apple. Set your apples on the counter next to your stovetop.

Now, add the water, sugar, and corn syrup in a medium to large sized saucepot. Stir the ingredients together, it will look grainy.

Place the candy apple mixture on medium heat until the sugar boils. Once the sugar boils, turn the heat to high. You will need to occasionally clean the sides of pot with cold water and a brush. This will prevent the mixture from crystallizing. Cook the mixture eon on high heat to 283 degrees F.

Once the mixture has come to this temperature, add red food coloring and swirl around in the pot, do not stir. Continue to cook to 328 degrees F. Remove from the heat and let rest for 3 – 5 minutes.

The next step requires a little caution. The candy apple mixture is extremely hot. Dip the apple on an angle. Twirl the apple around to coat it. Place the coated candy apple on a sheet of wax paper that has been sprayed with Pam.

Warm drinks and Boo-tternut Bisque

For the “Boo-tternut Bisque”, I used this recipe from MarthaStewart.com, replacing the butter, chicken broth, and half-and-half with margarine, vegetable broth, and soymilk. It’s really good served with vegan sour cream and an extra pinch of cayenne pepper. I served this with Dead Man’s Fingers. I used a bit of agave nectar and water for the egg wash. Of course, I didn’t get a picture of my fingers. For some reason, they’re nearly always the thing I don’t get a picture of and that makes me sad because they looked really cool this year 😦 Oh well.

 

Vegetable Vertebrae Wraps

These wraps were made with (v) cream cheese, alfalfa sprouts, spinach, red onion, diced cucumber, diced tomato, and salt and pepper. Spread the cream cheese over the entire surface of the wraps and season with salt and pepper. Place all the veggies and greens along the middle of the wrap. Roll into a tight log and slice into 1 1/2-inch pieces, using a toothpick to hold each piece together.

 

Seven-Layer Spider’s Nest Dip

This is a seven-layer dip of awesomenss. I used two 9-inch pie pans so that it would be easier to get all seven layers on one chip. Layers: refried beans (canned vegetarian variety), corn (again, canned-drained), sliced black olives, chopped tomatoes/jarred salsa, chopped lettuce, homemade guacamole, and a piped-on (v) sour cream spider-web. I added some plastic spider rings before the party.

 

Dried Bat Wings

Blue corn chips. These were served with the spider’s nest dip.

 

Spicy Black Bug Cakes

These are mini Black Bean an Pumpkin Chipotle Burgers. The topping is a mixture of (v) sour cream, (v) cream cheese, and adobo sauce.

 

Stuffed Eyeballs

I never can get an exact recipe for these, because I just keep adding stuff to get it right and never have time to write it down before the party. But, basically:

Pre-heat oven to 350 degrees. Clean and de-stem two packages of baby bella mushrooms. Brush with melted margarine and place in a baking dish. For the stuffing, mash together half a block of firm silken tofu, creole seasoning, and a few tablespoons of (v) cream cheese until combined. Taste and adjust to your liking. [I know I use a LOT of the creole seasoning (Emeril’s Essence)].  Put mixture into a plastic bag and snip off the end for a make-shift piping bag. Pipe filling into mushrooms. Dip tops into breadcrumbs, use sliced olives and pimento pieces to make eyes. Bake for about 20-30 minutes until they look awesome and yummy.

 

Bleeding Heart Punch

This is my go-to holiday punch from now on. It’s the same punch I made for Christmas last year. It’s 1 large jug of fruit punch (Hawaiian Punch), 1 small bottle ginger ale, and one container of Apple-Passion-Mango juice concentrate. Add plenty of ice and stir it all up! I liked it a lot with the pretty orange slices floating in it last year, but for Halloween I had a human heart made of ice and some dry ice to make it fog.

The warm vampire blood (spiced cranberry punch) can be found here. The apple cider is store-bought. I added mulling spices (cinnamon sticks and cloves) to each of them. The Veritaserum was just filtered water in a seasonally orange Brita pitcher. haha.

So, vegan Halloween party food is pretty awesome. Make some and give it to people!

Happy Halloween!

– Andrea

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4 Responses to “Halloween Party Food 2010”

  1. Mo Says:

    The things you do for Halloween are so inspiring!!!

  2. Asec Says:

    This reminds me of favorite holiday punch (Witches Brew)… It’s simple– just grape juice and Orange Drink (or orange Hawaiian Punch, but NOT orange juice.) You mix the two together and it gives a cool murky-looking punch but it tastes great. For “garnish” you cut a bunch of oranges into half-moon slices and soak them in grape juice for a few hours. Once they’ve soaked up the grape juice they look really spooky. Then you freeze them along with some grapes. They not only keep the punch cool, but as the oranges thaw the grape juice in them melts and starts to seep into the punch, so as the night goes on it gets even murkier!

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