FINE DINING MONSTER

  Homemade Apple CiderIngredients 2 large navel oranges 14 cups tap water 12 large Honeycrisp and Gala apples (10 oz. each), quartered and roughly chopped (about 16 cups) 3 cinnamon sticks 1 (2-in.) piece fresh ginger, unpeeled and thinly sliced 1/2 tsp. whole cloves 1/4 tsp. kosher salt 1/2 cup packed light brown sugar Directions Prepare oranges: Peel oranges; discard peels. Cut oranges in half crosswise, and place in a large Dutch oven. Add ingredients to Dutch oven: Add water, apples, cinnamon sticks, ginger, cloves, and salt to Dutch oven. Cover and bring to a boil over medium-high; reduce heat to medium-low, and simmer until apples completely soften, about 2 1/2 hours. Mash fruit: Mash fruit with a spoon or potato masher, and stir in brown sugar. Simmer cider mixture: Increase heat to medium, and cook, uncovered and stirring occasionally, until sugar dissolv...

  Ghost Pizza Bagels Ingredients 8 slices mozzarella 8 mini bagels 1/2 c. marinara 4 black olives Step 1Preheat oven to 350°. Cut mozzarella slices into ghost shapes using a paring knife. Step 2Spread a thin layer of marinara over pizza bagel and top with ghost. Step 3Bake until cheese is melty, 10 minutes. Step 4Meanwhile, cut olives into little pieces for eyes. Dot the ghosts and serve.  

  Spiced Candy Corn Crispies Ingredients One 10-ounce bag marshmallows 4 tablespoons unsalted butter 1 teaspoon pure ancho chile powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt Orange and yellow food coloring 6 cups Rice Krispies 1/4 teaspoon cayenne Directions Spray two mini muffin pans with vegetable oil spray. In a large saucepan, combine half of the marshmallows with 2 tablespoons of the butter. Add the chile powder, cumin, coriander and 1/4 teaspoon of the salt and cook over moderate heat until the marshmallows have melted. Stir in enough orange food coloring to dye the marshmallow orange. Stir in 3 cups of the rice cereal. Spoon the mixture into the muffin cups and pack it down with lightly oiled hands. Wash and dry the saucepan. Add the remaining marshmallows, 2 tablespoons of butter and 1/4 teaspoon of salt and cook over moderate heat until melted and smooth. Pour half of the melted marshmallow into a heatproof bowl...

  Sweet Potato Gnocchi Ingredients 1 3/4 pounds sweet potatoes (about 3 medium-size sweet potatoes) 3/4 cup all-purpose flour (about 3 1/4 ounces), plus more for work surface 1/2 cup whole-wheat flour (about 2 ounces) 1 large egg 1 1/2 ounces Parmesan cheese, grated using a Microplane (about 1 cup), divided 1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste 4 quarts plus 6  tablespoons water, divided Olive oil, for greasing 5 tablespoons unsalted butter (2 1/2 ounces), divided 2 teaspoons apple cider vinegar, divided 4 teaspoons sliced fresh chives, divided 2 teaspoons sweet potato nectar (such as D’vash), divided Directions Preheat oven to 350°F. Place sweet potatoes directly on oven rack in preheated oven, and roast, turning occasionally, until softened, 1 hour to 1 hour and 30 minutes. (Place a baking sheet on bottom rack to catch drips, if desired.) Cut potatoes in half lengthwise; let cool 1 hour. Scoop 1 pound sweet potato f...

  Halloween Halfling Meatloaf Ingredients 2 pounds ground beef chuck 1 pound bulk pork sausage 1 large onion, chopped 1 cup crushed saltine crackers 2 eggs, beaten 3 tablespoons Cajun seasoning 1 tablespoon corn kernels 2 pickle slices 3 black olives, halved 2 small slices of green bell pepper 2 cups ketchup Directions Preheat oven to 350 degrees F (175 degrees C). Mix together the ground beef, sausage, onion, saltine cracker crumbs, beaten eggs, and cajun seasoning in a bowl until well combined. In a large baking dish, form the meat loaf mixture into a Halfling shape, with a large head, 2 stubby legs, and 2 upraised arms. Bake in the preheated oven until the meatloaf is no longer pink inside and just starting to turn brown, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C). To decorate the mea...

  Monster burgers Ingredients (10) 4 slices tasty cheddar 1 tbsp olive oil 600g pkt Coles Finest Australian Angus Beef Burgers 4 Coles Finest Charcoal Brioche Burger Buns, split, toasted 4 iceberg lettuce leaves 1 tomato, thinly sliced Tomato sauce, to serve 4 cherry tomatoes, halved 8 black olives Shoestring fries, to serve Method Step 1 Place the cheddar slices on a clean work surface. Use a small sharp knife to cut triangles from one edge of each cheddar slice to make fangs. Step 2 Heat the oil in large frying pan over medium heat. Add the beef patties and cook for 3 mins or until brown underneath. Turn the beef patties. Cook for a further 3 mins or until patties are cooked through. Top the beef patties with cheddar. Step 3 Divide the bun bases among serving plates. Top with lettuce, beef patties and sliced tomato and drizzle with tomato sauce. Top with bun tops. Place the cherry tomato halves on top of each roll to make eyes. Cut to...

  Cheesy puff magic wands Ingredients (5) 3 sheets frozen ready-rolled puff pastry, partially thawed 1 egg yolk, lightly beaten 2 tbsp milk 120g Colby cheese, coarsely grated 60g Colby cheese, finely grated AllergensRecipe may contain gluten, wheat, egg, milk and lactose. Method Step 1 Preheat oven to 220°C. Grease and line 2 baking trays with baking paper. Step 2 Cut an 8cm-wide strip from 1 pastry sheet. Repeat with another pastry sheet. Cover strips and uncut pastry sheet with plastic wrap and refrigerate. Step 3 Whisk egg yolk and milk together in a small bowl. Brush 1 cut pastry sheet with egg mixture. Top with coarsely-grated cheese. Cover with remaining cut pastry sheet. Press down firmly to join. Cut pastry into twelve 2cm-wide strips. Twist strips and place, 3cm apart, on prepared trays. Brush with egg mixture. Cover with plastic wrap and refrigerate. Step 4 Using a 5cm star cutter, cut 24 stars from reserved pastry. Brush 12 stars...

  Spider pizzas Ingredients (8) 2 large pizza bases 1/3 cup (95g) pizza sauce 1 cup (100g) shredded pizza cheese 4 slices pepperoni 3 cherry tomatoes, halved 1 chargrilled pepper (capsicum), halved, thinly sliced 8 pitted black olives, halved 4 pitted green olives, halved Method Step 1 Preheat oven to 220°C. Line 2 baking trays with baking paper. Step 2 Place the pizza bases on the lined trays. Spread the bases evenly with sauce and sprinkle with cheese. Divide the pepperoni and tomato evenly among the pizzas. Arrange capsicum slices around the pepperoni and tomato to make spider legs. Step 3 Thinly slice half the combined olives. Place remaining olive halves on the pizzas. Arrange the sliced olive around the olive halves to make spider legs. Step 4 Bake for 10-12 mins or until the cheese melts and is golden. Cut the pizzas into wedges to serve.  

  Chocolate witches' hats chocolate cupcakes, ice-cream cones and fluffy buttercream. Ingredients (14) 150g dark chocolate melts 50g Copha, chopped 18 ice-cream cones Silver sugar, to decorate 18 chocolate cupcakes (see notes) 250g ready-made fondant icing Wilton Orange Gel Paste, to tint Pure icing sugar, to dust Melted chocolate, to attach Black writing icing, to decorate Orange buttercream 250g unsalted butter, at room temperature, chopped 300g (2 cups) icing sugar, sifted 60ml (1/4 cup) milk Wilton Orange Gel Paste, to tint Method Step 1 Line a baking tray with baking paper. Place a wire rack on top. Combine the chocolate and Copha in a small microwave-safe bowl. Microwave on High, in 30-second bursts, until melted. Hold cones over the bowl and spoon chocolate over cones, allowing excess to drip off. Place silver sugar in a bowl. Once the chocolate stops dripping and moving, hold the cone over the sugar bowl and spoon sugar over...

  Ghost Cake Ingredients For the cake Cooking spray 2 c. all-purpose flour 3/4 c. unsweetened cocoa powder 1 tsp. baking soda 1 tsp. kosher salt 1 c. hot coffee  1 c. granulated sugar 1/2 c. packed brown sugar 3/4 c. vegetable oil 1/2 c. sour cream, room temperature For the ghost meringues 1/4 c. granulated sugar 1/4 c. powdered sugar 4 large egg whites 1/4 tsp. cream of tartar 1/2 tsp. pure vanilla extract For the buttercream 1 c. (2 sticks) butter, softened  4 c. powdered sugar Pinch kosher salt 1/4 c. heavy cream 1 tsp. pure vanilla extract Black food coloring For the ganache 1 c. chocolate chips 1/2 c. heavy cream Directions Step 1Make cake: Preheat oven to 350°. Line two 8” cake pans with parchment and grea...

  Mummy Hot Dogs Ingredients 1 (8-oz.) can Crescent dough 3 slices American cheese 12 hot dogs  2 Tbsp. melted butter Dijon mustard Directions Step 1Preheat oven to 375° and line a large baking sheet with parchment paper. Separate crescent dough into 4 rectangles, pinching together seams as necessary. Cut each rectangle lengthwise into thin strips.  Step 2Cut each slice of American cheese into 4 strips.  Step 3Place a hot dog on top of a piece of cheese, then wrap with crescent dough to look like bandages. (You’ll need about 4 pieces of crescent dough per hot dog.) Repeat with remaining ingredients.  Step 4Place on prepared baking sheet and brush with melted butter.  Step 5Bake until crescent dough is golden and cooked through, 12 to 15 minutes.  Step 6Using a toothpick, dot mustard onto each hot dog to create eyes.  

  Jack 'O Lantern Quesadillas Ingredients Cooking spray, for pan 2 c. shredded rotisserie chicken Juice of 1/2 lime 1/2 tsp. chili powder 1/2 tsp. garlic powder 8 medium flour tortillas 3/4 c. shredded Cheddar 3/4 c. Shredded Monterey Jack 1 tbsp. extra-virgin olive oil Hot sauce, for serving Directions Step 1 Preheat oven to 425° and grease a large baking sheet with cooking spray. Step 2 In a large bowl, add chicken and toss with lime juice, chili powder, and garlic powder. Step 3 Assemble quesadillas: Using a paring knife, cut a Jack-o-Lantern pattern into 4 flour tortillas. Step 4 Sprinkle chicken and cheese onto remaining 4 tortillas, and top with Jack-o-Lanterns. Place quesadillas onto baking sheet, brush with oil, and bake until cheese is melty and tortillas are golden, 15 minutes. Step 5 Serve with hot sauce.  

  Greens-and-Cheese-Stuffed Cinderella Pumpkin Ingredients 1 (5- to 6-pound) Cinderella pumpkin ¼ cup unsalted butter, melted, divided 3 ½ teaspoons kosher salt, divided 2 tablespoons extra-virgin olive oil 1 ½ cups finely chopped fennel 2 large shallots, finely chopped (about 1/2 cup) 2 large garlic cloves, minced 1 bunch lacinato kale (about 10 ounces), stemmed and chopped (about 4 packed cups) ¼ cup heavy cream 6 ounces Gruyère cheese, shredded (about 1 1/2 cups) 4 ounces feta cheese, crumbled (about 1 cup) 1 (1-ounces) bunch fresh dill, chopped (about 1/4 cup) ¼ teaspoon black pepper 4 frozen phyllo pastry sheets, thawed Directions Preheat oven to 400°F. Cut a 5-inch-wide hole in top of pumpkin, and scoop out seeds from cavity; discard pumpkin top and seeds, or reserve seeds for another use (see p. 106). Place p...

  Jack-o'-lantern potato chips 2 large Red Royale potatoes 2 small gold sweet potatoes 2 tsp Coles Classic Olive Oil 1/2 tsp Mexican seasoning Reduced-fat sour cream, to serve Coles Sweet Chilli Sauce, to serve Step 1 Preheat oven to 220°C. Line 2 baking trays with baking paper. Step 2 Use a large sharp knife to cut the potatoes and sweet potatoes into 1cm-thick slices. Use a small round cutter and a small sharp knife to carefully cut out eyes and mouths from potato and sweet potato slices. Place in a large bowl. Drizzle with oil and sprinkle with Mexican seasoning. Gently toss to combine. Arrange in a single layer on the lined trays. Step 3 Bake, turning the chips and swapping the trays halfway through cooking, for 20-25 mins or until golden brown and just tender. Cool slightly. Step 4 Serve the chips on a serving platter with sour cream and sweet chilli sauce.  

  Pumpkin Cupcakes with Cream Cheese Frosting Ingredients Pumpkin Cupcakes 1 cup raw pumpkin seeds (about 5 ounces) 1 cup sunflower seeds 1 2/3 cups all purpose flour 1 1/2 teaspoons ginger 1 teaspoon cinnamon 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1 1/2 cups granulated sugar 1/2 cup vegetable oil 2 large eggs, lightly beaten 1 cup canned pumpkin 1/3 cup water Cream Cheese Frosting 6 ounces cream cheese, softened 6 tablespoons unsalted butter, softened 3/4 cup powdered sugar 1 teaspoon vanilla extract Directions Prepare the Cupcakes Preheat the oven to 350°F. Toast the pumpkin and sunflower seeds on a large rimmed baking sheet for about 12 minutes, stirring once or twice, un...

  Pumpkin Spice Shrub Spritz Ingredients 1 1/2 ounces pumpkin spice shrub 3 ounces Prosecco 1 1/2 ounces soda water 1 cinnamon stick (for garnish) Directions Add pumpkin spice shrub to a wine glass filled with ice. Add 3 to 4 ounces of Prosecco. Add ice and top with about an ounce of soda water. Garnish with cinnamon stick.  

  Pumpkin Praline Bars Ingredients Cake Cooking spray 2 cups all-purpose flour (about 8 1/2 ounces) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 (15-ounce) can pumpkin puree 1 cup granulated sugar 1 cup vegetable oil 4 large eggs Frosting 3 cups powdered sugar 3/4 cup packed light brown sugar 6 tablespoons (3 ounces) unsalted butter 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted pecans, chopped Directions Make the cake Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with parchment paper, and set aside. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking sod...

  Squash Fondue Ingredients 4 medium acorn squash 2 tablespoons olive oil 1 1/2 teaspoons kosher salt, plus more to taste 8 ounces Comté cheese, grated (about 2 cups) 8 ounces Gruyère cheese, grated (about 2 cups) 1 tablespoon all-purpose flour 1 3/4 cups heavy cream 1/2 cup whole milk 1 tablespoon kirsch (cherry brandy) or dry white wine 1 garlic clove, finely grated 1/2 teaspoon black pepper, plus more to taste Crudités (such as cornichons, blanched broccoli and cauliflower, Belgian endive, carrots, and sliced radishes), roasted fingerling potatoes, sliced apple and pear, grapes, pretzel crisps, and mini rye toasts, for serving Directions Preheat oven to 500°F. Trim off about 1 inch from top and about 1/4 inch from bottom of each squash (just enough to create a flat base on the bottom, but not enough to reveal the hollow cavity). Using a...

  Pumpkin Dip Ingredients 1 (15-oz.) can pumpkin (such as Libby’s) 12 oz. cream cheese (from 2 [8-oz.] pkg.), softened 1 cup (about 3 1/4 oz.) sifted powdered sugar 1 1/2 tsp. pumpkin pie spice 1 1/2 tsp. ground cinnamon 1 1/2 tsp. vanilla extract Graham crackers, gingersnaps, piecrust cutouts, pretzel sticks, sliced apples, berries, or pecans, for serving Directions Add ingredients to food processor: Combine pumpkin, cream cheese, powdered sugar, pumpkin pie spice, cinnamon, and vanilla in a food processor. Process: Process until smooth, 2 to 3 minutes. Chill: Transfer to a serving dish; cover and chill 30 minutes. Serve: Serve with an assortment of graham crackers, gingersnaps, piecrust cutouts, pretzel sticks, sliced apples, berries, or pecans.  

  Air Fryer Pumpkin Seeds Ingredients 1 medium whole pumpkin (or 1 cup store-bought raw whole pumpkin seeds) 1 tsp. neutral oil (such as canola or grapeseed) 1 tsp. seasoning of choice (such as chili seasoning) Directions Prepare seeds: Remove the seeds from a fresh pumpkin. Separate the seeds from the pulp and the flesh. Place raw seeds in a strainer or colander, and rinse the seeds with water to remove the pulp. (Alternatively, purchase raw, whole pumpkin seeds at the grocery store.) Dry seeds: If working with fresh seeds, lay the seeds in one layer on a dry paper towel. Add another paper towel on top, and put a heavy-duty baking sheet or pan on top of the seeds to press out moisture. Roast seeds: In a medium bowl, combine pumpkin seeds, oil, and preferred seasoning. Toss to coat well. Spread the pumpkin seeds in the basket of an air fryer in a single layer. Cook for 10 minutes at 380°F, or until crispy; shake the basket halfway through. ...