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I made a punch similar to one Martha had on a Halloween special, here's the pic. It looked a lot better in person than in my cruddy phone pic, for some reason I never uploaded the digi files of this bday party. It was just red punch with ice cubes I made with 2 gloves as the 2 hands and a Halloween mask that I taped the eye and nose holes up and froze some water in it. It looked really cool!
First sprinkle these spices to your coffee filter before adding your coffee grounds.
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Then just make your coffee like normal. This tastes best with 6-8 cups coffee.
More advanced pumpkin coffee
Ingredients You Will Need:
3 tablespoons of canned pumpkin
2 tablespoons of vanilla syrup
1 tablespoon of vanilla flavored coffee cream (add a bit more if you like your coffee sweeter)
1/4 teaspoons of pumpkin pie spice
1 cup of milk
1-2 shots of espresso
Pour canned pumpkin and milk into a sauce pan. Stir until fully blended. Then add vanilla syrup and pumpkin spice. Heat on a low heat while stirring occasionally. Stir and heat until steam and foam start to appear.
Pour into a tall cup and add your espresso. Add a dash of pumpkin spice and some vanilla creamer. Top with whip cream and enjoy!!!
-Lab Table – use a rectangular counter height bar with industrial look and feel or drape a dining table with layered gauze.
-Lab Equipment – replace pitchers and squirt bottles with beakers and glass jars.
-Frozen Specimens – Freeze fake body parts and plastic tubing in blocks of ice to pour drinks through to give them a real chill!
-Hollywood-style special effects – gelatin covers for drinks that look like skin, dry ice and/or smoke machines create a spooky mood, battery operated lights give containers an ominous glow.
- Goolish Garnishes – replace standard garnishes with gross-out alternatives (ie onion eyeballs and finger sticks).
-Secret Potions – mystery mixtures of juices and mixers squirted into drinks by guests from squeeze bottles.
Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.
To make pickled beets
-3/4 cup distilled white vinegar
-3/4 cup water
-1/3 cup sugar
-1 tablespoon coarse salt
-1 teaspoon whole black peppercorns
-10 juniper berries
-2 bunches baby beets (8 to 10), peeled
Combine all ingredients, except beets, in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil; reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container; keep beets submerged. Once cooled, pickled beets can be refrigerated up to 1 week in an airtight container.
Thanks so much to Helen for my beautiful siggy
Last edited by Angelaosaurus-rex; October 25th, 2010 at 08:52 AM.
Vampire Wines: The grapes for Vampire wines are grown in Transylvania. They have Chardonnay, Merlot, Syrah and Pinot Noir.
Poizin Zinfandel: This wine from the Arminda Winery comes in a box shaped as a coffin.
Casillero del Diablo: The name of this wine translates to Cellar of the Devil.
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 large egg
2 cups (12-oz. pkg.) divided
1/2 cup chopped walnuts
Halloween candy corn
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.
BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.
Pumpkin Spice Cake
1 pkg. (18 oz.) spice or carrot cake mix
1 cup 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice CREAM CHEESE FROSTING
2 pkgs. (3 oz. each) cream cheese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To decorate you could form black licorice strings into ghost or use candy corn around the edges.