Tag: halloween

A Real Food Halloween Party – Part Three

Today’s post is filled with fiendish faces, as we continue our four-part series of real Halloween party foods. Click here for parts one and two if you missed them. I define real foods as made in nature, not in a factory. This includes minimally processed foods that are made with ingredients we recognize, and regularly use in our kitchens.

Halloween doesn’t have to be all about the sugar buzz! These real food options are easy to prepare, fun to serve and only slightly creepy to eat.

Caprese Creatures
These fun creatures are more assembly than recipe. Adults can prepare the ingredients and kids can help with assembly. These are best made just before serving, or provide the ingredients, and let your guests assemble their own creatures.

You’ll need:
Fresh basil leaves
Tomatoes – I used Romas
Mozzarella Pearls
Sliced Olives – I used stuffed green olives because the pimiento slices add to the creepy factor.

Layer each creature in order: basil leaf, tomato slice, mozzarella pearl slices and olive/pimiento slices. Serve with optional toppings of balsamic reduction, salt/pepper and extra mozzarella pearls.

Is it just me, or do the tomato seeds look like tiny teeth in this dude’s grill?

Apple Atrocities
Assemble these shortly before the party so the apples don’t brown. I’ve included seed suggestions in case nuts allergies are a concern.

You’ll need:
Large Apples, quartered
Lemon juice for soaking the apples
Peanut Butter (or sunflower butter for nut-free)
Strawberries
Peanut halves (or sunflower seeds)
Almonds (or shelled pumpkin seeds – pepitas)
https://cleanfoodcrush.com/halloween-pb-apple-monsters-clean-eating/

Quarter and core the apples and soak them in a solution of lemon water. I used 1 T. juice to one cup of water.

Thinly slice ‘tongues’ from the strawberries.

From the lower half of the apple wedge and without slicing through to the back, cut mouth openings. These should be large enough to contain peanut butter, a strawberry slice and a few peanut teeth.

Cut tiny pockets for the almond eyes. Eye sockets, if you will. Muahahaha!

Place the strawberry slice on top of the peanut butter, then jam a few peanut halves into the the upper part of the mouth. Make the little atrocities as snaggletoothed as you like. Add almonds for eyes, and your monsters are complete.

To shop the post: Knife Set / Cutting Board Set / Balsamic Reduction / Fiestaware / Juicer – NLA, this one is similar / Ramekins / Tablecloth – NLA, this one is similar

Do you have Halloween plans? Whether you’re hosting or attending a party, I hope these ideas spark your creativity. Happy Halloween!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

A Real Food Halloween Party – Part Two

Enter if you dare! I’m continuing a four part series on real Halloween party foods. I define real foods as made in nature, not in a factory. This includes minimally processed foods that are made with ingredients we recognize, and regularly use in our kitchens.

Halloween doesn’t have to be all about the sugar buzz! Here are some real food options for your party that are easy to prepare, fun to serve and only slightly creepy to eat.

Deviled Eggs and Spider Eggs

Prepare deviled eggs according to the classic recipe here, or use your favorite recipe. I piped the filling using a dessert decorator for the spider eggs and used a cookie scoop to fill the deviled eggs.

Deviled Eggs
Slice thin ‘horns’ from the curved ends of a red bell pepper. Mine are about an inch long. Place two horns into each filled egg half.

Spider Eggs
For the spider’s body, slice whole black olives in half lengthwise, and place one in the center of each filled egg half. Slice tiny slivers of black olives for the spider’s legs. You’ll need eight slices for each spider. Place them around the olive half to create the spider’s legs.

Panna Clotta
This mildly sweet, coconut milk dessert becomes Halloween party ready with the addition of a ‘clot’ of strawberry chia jam. This is a great make-ahead treat, because both the panna cotta and the jam need time to set up in the refrigerator. I prepared the jam by following this recipe. Be sure it is completely jelled, not runny.

The panna cotta recipe is an old favorite of ours. You can sweeten it however you like. We’ve tried honey, Swerve and monk fruit and they each taste just great. After the panna cotta has completely set up, place the chia jam on top. I used a one inch cookie scoop in order to create perfectly rounded ‘clots’. Yum.

I hope this provides some creative inspiration for your Halloween party. If you missed Part One of this series, you can read it here.

To shop the post:
Dessert Decorator / Cutting Board / Paring Knife / Chef’s Knife / Swerve / Monk Fruit / Ramekins / Cookie Scoop / Votive holders – NLA, these would be pretty / Egg plate – vintage, but readily available online. Google “milk glass egg plate” Similar / Glitter Tablecloth – NLA, Similar

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Halloween Hoosier – All Treats, No Tricks

It’s time to pull out the Halloween decor and get ready for Fright Night. (Actually, my Halloween tastes tend toward spooky/goofy/vintage rather than gory and horrific.) The Hoosier has a prominent place in our kitchen, so I love to decorate it for seasons and holidays. Care for a tour?

I used my Fiestaware and created a cake stand to give this pumpkin some height.

Our neighbor Norman (may he RIP) grew the gourd and gave it to me to paint. It’s been part of my Halloween decor for 13 years. I found these sweet ceramic jack-o-lanterns at a thrift store. Their insides are sooty from a previous owner burning what must’ve been the world’s tiniest tea light candles in them.

Rabbit Trail: I don’t burn real candles in the Hoosier. Have you ever seen a candle flare? Mark and I were watching TV one night and I had a jar candle burning on the coffee table. All of the sudden, the flame shot up about three feet into the air! It burned that way for just a second and then went back to burning as normal. We couldn’t believe what we’d just seen! That’s why I like to leave clearance of several feet around real candles.

The papier-mâché ornaments are from Department 56.

No such thing as unlucky black cats when they’re this sweet.

While the Hoosier is festive by day, it’s pure magic at night.

For the past several years, we’ve carved Funkins at my sister’s Halloween soiree. The Hoosier is chock full of them. Our nephew gave us the spiderweb candle below….about 20 years ago!

I debated placing the “G” marquee letter in front of the “eek”! We do geek out over Halloween.

The star led lights are from Anthropologie. They usually stock them before Christmas; I like to buy them on Boxing Day clearance.

Most everything in the Hoosier is thrifted, gifted, handmade or found on sale.

We put the string lights on a timer so they’re on for a few hours in the morning, and on again in the evening until we go to bed.

I hope you’ve enjoyed this little jaunt through the Hoosier. Happy Halloween!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

A Real Food Halloween Party – Part One

Boo to you! Is it too early for a little Halloween fun? I think not. Today, I’m starting a four part series on real Halloween party foods. I define real foods as made in nature, not in a factory. This includes minimally processed foods that are made with ingredients we recognize, and regularly use in our kitchens.

Halloween doesn’t have to be all about the sugar buzz! Here are some real food options for your party that are easy to prepare, fun to serve and only slightly creepy to eat.

Severed Fingers
I’m sure your guests will love these ‘finger’ foods! Muahahahaha!

Materials:

  • Mozzarella cheese sticks (jack cheese sticks would work as well, for a little extra creep factor)
  • Cream cheese – You don’t need much. I used about a teaspoon total.
  • Almond slices
  • Marinara sauce for dipping
  • Sharp paring knife

Twist each mozzarella stick to break it in half. With a sharp paring knife, taper the smooth end of the stick for the fingertip and create a flat area on top for the nail bed. Carve thin slits for the knuckles. Spread the tiniest dab of softened cream cheese on the nail bed, and place the almond slice on top for the finger nail. Serve with marinara sauce for dipping.

Slithering Snakes

Materials:

Optional: Chocolate chips pressed into cream cheese for eyes. I didn’t use them because they looked cartoonish and bug-eyed, not spooky. Variation: Use green grapes for the body, and chocolate chip eyes to make cute caterpillars.

This little bite is so easy it almost needs no explanation. Simply load up the skewers with a row of grapes, and pipe on cream cheese eyes and decorative patterns as desired. This is a fun project for kids to assemble.

This orange Fiestaware dinner plate belonged to my Hoosier Grandma and was one of her everyday dishes. The 3-D EEK sign is a craft store clearance bin score. I bought the glitter velvet napkins and placemats for a New Year’s Eve dinner party a million years ago. I love these for a Halloween party tablescape as well. While I couldn’t find an exact match, I’ve linked a similar sequined tablecloth below.

To shop the post:
Paring Knife and Cutting Board Set / Dessert Decorator / Skewers / Chocolate Chips / Fiestaware / Placemats and Napkins NLA, similar tablecloth

Happy Real Food Halloween, and thank you for taking time out of your busy day to read here! I truly appreciate it.

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Deviled Eggs, Three Ways

Much like Peeps marshmallow candy, deviled eggs are polarizing. You either love them or you hate them. We’re in camp Love Them. Deviled eggs that is, not Peeps.

Because they’re are a pain in the butt to make, I usually make a large batch of deviled eggs, 8-10 whole eggs at a time. We eat them until we don’t want to see another one for six months or so.

This deviled egg plate belonged to my husband’s great aunt, Ruth.

To make hard boiled eggs:
Bring a large pot of water (mine holds 7 quarts) to a rolling boil. Gently, gently lower 8-10 eggs into the water. Don’t crowd them. Leaving the pot uncovered, lower the heat to a medium simmer. Simmer for 14 minutes and transfer the eggs to an ice bath for five minutes. Peel the eggs.

Once the eggs have cooled enough to handle, slice them in half lengthwise and release the cooked yolk into a mixing bowl.

Classic Deviled Eggs
For 8-10 eggs, mix 1/2 cup (or so) of mayonnaise, a little finely ground salt and white pepper into the cooked egg yolks. Add a teaspoon of honey, or other sweetener to taste. Mix until the filling has a smooth texture. Pipe or spoon into egg halves and lightly sprinkle with paprika and chopped flat leaf Italian parsley (optional).

Classic Deviled Eggs with Bacon
Because bacon makes everything better! Mix bacon crumbles into the classic filling, spoon into whites and sprinkle more crumbled bacon on top.

Guacamole Bacon Deviled Eggs:
Not the prettiest deviled egg, but dang, they’re tasty! Serve these babies immediately so that the avocado doesn’t oxidize. My version is loosely based on this one. Instead of making my own guacamole, I take some help from the store and use pre-made. I like the classic guacamole from Aldi.

For 8-10 eggs, I use 6 – 8 oz. of guac. I substitute Cholula hot sauce for the jalapenos, because I never remember to take my contacts out before chopping jalapenos and things get ugly from there. Mix bacon into the filling, sprinkle more on top.

Bring literal deviled eggs to your next Halloween party with little slivers of red bell pepper for horns. So cute! The horns would work well with any of these variations, with or without other garnishes.

Now, go throw that bacon around like confetti!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.