Poisoned Candy Apples

Candy apples are a childhood staple. Give them a creepy Halloween spin with these poisoned candy apples.

Poisoned Candy Apple

Every year, Pottery Barn sends us this amazing catalog filled with holiday decor. I long for their Christmas parties and their beautiful Thanksgiving spread, filled with pumpkin soup bowls and turkey napkin rings. But what I really want most is their Halloween party-scape. They really know how to do it up right with the decor.

These poisoned candy apples would most certainly fit into the Pottery Barn Halloween bash. Or any bash, for that matter. It doesn’t have to be a posh event to enjoy a sticky, sweet yet tarty candy apple. For a long time, I thought you could only snag these babies at the local fair or carnival in the summer. I’d spend my days pining for them, wishing summer would hurry so I could eat them. But they are so easy to make at home, there’s no reason to wait!

Poisoned Candy Apple

A word of caution, you’re dealing with hot sugar here. Be careful and work quickly as the sugar hardens the more it cools. Have all of your supplies ready to go – place the sticks in the apples, have your food dye open and ready, line your baking tray with parchment. Once that sugar hits the right temperature, you have to dip quickly. The hardest part, however, is waiting for the sugar to harden! Or maybe the hardest part is not eating these all yourself…

I tinted mine a purplish black for Halloween. Feel free to dip dye them any color you want or maybe even leave the sugar clear. But for this spooky holiday, definitely go creepy!

Poisoned Candy Apples

Ingredients

  • 2 cups white sugar
  • 1 cup light corn syrup
  • 1 1/2 cups water
  • 6 Granny Smith apples
  • food dye in purple and black (gel colors work best)
  • 6 lollipop sticks

Instructions

  1. Place the lollipop sticks into the center of the apples. Place them near the stove.
  2. Line a baking sheet with parchment paper and set that near the stove. Also open your food dye and set it close by.
  3. In a sauce pan, combine sugar, corn syrup and water. Heat to 310 degrees (hard ball stage). Once it hits this stage, work quickly.
  4. Put a few drops of the purple and black dye into the pot and stir until you reach your desired color.
  5. Grab the apples by the stick. Tilt the pan slightly on the side and place the apple into the sugar. Using the stick, twist the apple until is completely coated. Remove and place on the parchment sheet.
  6. Repeat with the remaining apples. Allow to harden completely for about one hour.
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Caramel-Filled Brownies

Caramel-filled brownies are a ridiculously decadent indulgence, so dive in without regrets!

Caramel-Filled Brownies

One thing I really love about the Secret Recipe Club is the ability to find new recipes and inspiration. There are so many blogs out there these days and it can be overwhelming sometimes. Choosing one recipe from a specific collection? Well, that makes it so much easier.

This month, I was assigned to Sarah’s blog, Fantastical Sharing of Recipes. And let’s be honest, it was not as easy as I thought it’d be to choose a recipe. Girlfriend has a million amazing things to pick from. I almost settled on the buttermilk cinnamon rolls. Then there were caramel filled brownies. Let’s be real. After seeing caramel filled brownies, there is no need to browse anymore.

Caramel Filled Brownies

I did make one adaption to Sarah’s recipe, so that I could utilize the ingredients I had on hand. While Sarah’s filled is made from caramels and heavy cream, I just used some salted caramel sauce I already had so I wouldn’t have to run to the store. I think Sarah’s recipe, with the caramels and heavy cream, are probably less messy than mine. But honestly, you can’t go wrong with caramel.

Head over to Sarah’s blog and check out some of her recipes. Then visit some more of the Secret Recipe Club bites we’ve got to offer today! Enjoy!

Caramel-Filled Brownies

Ingredients

  • 1 cup unsalted butter
  • 12 oz. bittersweet chocolate, chopped
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tbsp. vanilla
  • 1 1/4 cups flour
  • 1/2 tsp. salt
  • 1 batch homemade salted caramel sauce

Instructions

  1. Preheat the oven to 350 degrees. Line a 13x9 inch baking an with foil and spray with cooking spray.
  2. In a bowl, melt butter and chocolate, stirring until smooth.
  3. Add sugar, eggs and vanilla and whisk until smooth.
  4. Add flour and salt and mix until there are no more streaks.
  5. Divide the batter in half and pour one half into the pan. Bake for 20 minutes
  6. Remove from the oven and allow to cool.
  7. Pour the salted caramel on top, then dollop on the other half of the brownie batter. Use a spatula and carefully smooth it out.
  8. Bake for another 20 minutes. Allow to cool completely then slice.
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Zombie Bite Red Moscato Cocktails for #SundaySupper

Zombie Bite Red Moscato Cocktails

Scary Halloween is my jam. I’ve talked before about how I could easily forego all of the cutesy things in place of horror and creep. And that goes for everything, from décor to movie viewing. I’ll sit and watch The Conjuring any day. In this house, that might even mean sitting and watching it alone (and then regretfully staying up all night, alone, because you are an idiot and watched it by yourself. This may or may not have happened recently).

That’s the fun thing about being an adult. You can make these ridiculous choices to do things like watch scary movies or pig out on candy at 3 a.m. while awake because you watched scary movies. No one can tell you to stop (except maybe a concerned family member who thinks you are gross because you just ate a full-sized candy bar in the middle of the night).

As an adult, you also get the chance to imbibe in fun, scary-themed Halloween eats and treats. For Sunday Supper this week, Gallo Family Vineyards asked a bunch of us to come up with some spooky, horror-filled and creepy wine-laden goodies. Let me be honest here and say thinking of something was no easy task. My mind was buzzing with ideas from the moment I received the challenge and I really had to reel it in and pick one thing. Red wine – and Gallo has a huge variety to choose from – is the perfect canvas for scary Halloween.

I went with Zombie Bite Wine Slushies because let’s be honest, zombies are awesome when it comes to scary. A deadened shell of what humans used to be. And with the return of the super scary Sunday night tv recently, they are back in the foreground more than ever. These delicious slushies are just the ticket for a scary movie/tv viewing party. I used Gallo’s Red Moscato and mixed it with some frozen strawberries and mango, plus a little lemon juice to cut through the sweetness. And just for an added bit of fun, I went and bloodied up the glass rim. The technique – corn syrup and red food dye – is so simple and the end result is horrifyingly perfect for a creepy Halloween cocktail.

For more fun Halloween spookies, check out Gallo’s collection here. They’ve got a ton of ideas for frightfully fun entertaining!

If you aren’t sure where to score Gallo’s wines, use this store locator for easy finding. And be sure to download their coupon for $1 off!

Don’t forget to visit their social accounts and interact with them!
Gallo Family Vineyard Facebook: Facebook
Gallo Family Vineyard Twitter: Twitter
Gallo Family Vineyard Instagram: Instagram
Gallo Family Vineyard Youtube: Youtube

And of course, check out some of the other Sunday Supper ideas here: Links to other recipes.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Zombie Bite Red Moscato Cocktails

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup frozen strawberry chunks
  • 3 cups Gallo Family Vineyards Red Moscato
  • 1 cup ice
  • squeeze of lemon
  • for glasses:
  • 2 Tbsp. corn syrup
  • red food dye

Instructions

  1. Combine the mango, strawberry and ice in the blender and puree until smooth.
  2. Add in red wine and blend until combined. Squeeze in lemon and pulse once or twice to mix.
  3. To make the red blood on the glasses, combine corn syrup and red food dye to reach the desired color. Place the flutes upside down in the corn syrup and run them along until they are coated. Turn upside down.
  4. Carefully fill the glasses with the wine cocktail.
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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spinach Ricotta Meatballs for #WeekdaySupper

Spinach Ricotta Meatballs

I’m a big believer in family dinner. We did it when I was a kid and the day wasn’t really complete until we all sat down together for a meal. And to this day, things feel a little strange if we haven’t sat down and caught up with each other about what happened throughout the day. It only makes sense that I’m a big believer in Sunday Supper and its weekday counterpart, Weekday Supper. Meals, made well, eaten together.

The theme for Weekday Supper this time around is hearty and comforting fall meals and this dish? Well, it fills that requirement. It may not smack you over the head with its fall obviousness. But really, meatballs are always comforting. Even when they are faux meatballs, made without a stitch of meat in them. I whipped up these spinach ricotta meatballs recently and honestly, I’m not sure I’ll go back. They are hearty, flavorful, garlicky, moist. You’d think that, after having traditional meatballs for so long, that you’d miss the meaty flavor. Not the case.

I tossed these on top of some pasta with a bit of marinara. But the next day, they were perfectly fine reheated and eaten as-is. Check them out and be sure visit some of the other great meal options shared for Weekday Supper! I hope we can inspire you to get in the kitchen, even on the busiest of days.

Curried Chicken Wraps from A Mama, Baby, & Shar-pei in the Kitchen
Penne with Red Lentils and Ginger from CookingChat
Salmon with Kale Chimichurri from The Girl in the Red Kitchen
15 Minute Beef Soup from MealDiva

See the entire round-up here and check out the Pinterest board for even more ideas!

Spinach Ricotta Meatballs

Ingredients

  • 2 cups chopped spinach
  • 1 cup ricotta cheese
  • 1 cup Parmesan cheese
  • 1 ½ cups breadcrumbs
  • 4 eggs
  • Salt and pepper

Instructions

  1. Mix spinach, ricotta, Parmesan cheese, breadcrumbs and eggs and mix well until it comes together.
  2. Season with salt and pepper.
  3. Use a cookie scoop and scoop out the batter into balls, placing them on a sheet of parchment.
  4. Heat a bit of oil in a large skillet over medium high heat. Add meatballs and cook on all sides until evenly browned. Serve over pasta.
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Sunday Supper Movement

Toasted Marshmallow Latte

Chilly weather calls for a hot latte. The toasted marshmallow latte will certainly become your latte of choice this winter.

Toasted Marshmallow Latte

Friends, I have been holding out on you. I made this latte back in the summer, when the weather was still warm and the pools were still open. I knew I couldn’t share it yet, you’d reject it. Who wants to drink something hot when the temps are in the 90s? I needed to wait for the opportune moment. And since I could see my breath last night when walking the dogs, it appears that now is that moment. The perfect time to share this, the toasted marshmallow latte.

A friend and co-worker used to tell me non-stop about this amazing coffee shop in Lancaster called Mean Cup. She’s go on and on about their different flavored syrups and remark that she’d always get an almond latte, which sounded amazing. But the second she mentioned toasted marshmallow, I was sold. I may not be a huge s’more fan but I can always get down with some toasted marshmallows, for sure. The idea of a toasted marshmallow latte, well, that just appealed to me even more.

It took a few tries to get the recipe right. The first test did not have nearly enough toasty marshmallow flavor. And the second time wasn’t strained enough. So let me give you a few tips. First, be very careful with the kitchen torch. I recommend using one because I’ve never toasted marshmallows over the stove. Still, it’s hot and you’ll need to be careful. Second, do not skip the straining step. Much like a s’more, these marshmallows get a little bit of a char on them. It’s essential to achieving that toasted marshmallow flavor. But once your syrup is finished, you’ll want to strain it to get rid of any icky charred bits.

I use this in my lattes, you can use it over ice cream or maybe drizzled onto a funnel cake. Play around with it and have fun! But definitely try it in coffee. It will soon become your go-to!

Toasted Marshmallow Latte

Ingredients

  • For syrup:
  • 3/4 cup sugar
  • 3/4 cup water
  • 6 marshmallows
  • For latte:
  • 2 to 3 Tbsp. toasted marshmallow syrup
  • 1 cup very hot, strong coffee
  • 1/2 cup cream

Instructions

  1. Prepare your syrup by first combining sugar and water in a saucepan over medium heat. As the water heats, use a kitchen torch to carefully torch your marshmallows until well-toasted and browned.
  2. Add the marshmallows to the syrup and use a spoon to stir, ensuring all the marshmallows are dissolved.
  3. Once the sugar and marshmallows are completely dissolved, pass the mixture twice through a fine mesh strainer. Allow to cool then transfer to a jar for storage.
  4. To prepare the latte, add syrup to the bottom of a coffee mug. Add the coffee on top. Stir to combine.
  5. Place the cream in a blender and whir for about 30 seconds then pour into the cup.
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