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By Heidi Sutton

Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn’t complete without turkey.

Even in households that don’t eat meat, plant-based turkey alternatives find their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone’s nerves and result in a mouth-watering main course.

Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator.

Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 1 1⁄2 pounds of turkey per person if you’re buying a whole turkey. Rather than purchasing the largest turkey you can find for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well.

Adjust the temperature. The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.

To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and flavorful meat. However, a wet brine may not lead to the crispiest skin possible. 

Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out.

Avoid stuffing the bird. Rather than stuffing the turkey and cooking everything en masse, prepare the stuffing mixture separate from the turkey. This reduces the risk of contamination from the turkey’s raw juices and helps to achieve a crispy coating on the stuffing guests will enjoy. 

Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra flavor in the bird and the vegetables also can be served or mixed into the stuffing.

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Hearty, filling, festive recipes to complement your main course

Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.

These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.

Discover more holiday recipes by visiting Culinary.net.

Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
salt, to taste
pepper, to taste
3 pounds sweet potatoes, sliced in circles

Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup heavy whipping cream

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.

Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon thyme
salt, to taste
pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)

DIRECTIONS:

In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.

Source: Culinary.net

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Stuffin’ Muffins

Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving. Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.

Though stuffing is sometimes cooked inside the turkey, others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.

Stuffin’ Muffins

YIELD: Makes 1 dozen

INGREDIENTS:

1 pound breakfast sausage

2 medium onions, diced

2 cups diced fresh baby portobello mushrooms

1⁄2 cup butter

8 cups crumbled cornbread

Salt and ground black pepper to taste

1 tablespoon dried rubbed sage

1 teaspoon onion powder

1⁄2 cup shaved or grated parmesan cheese

2 eggs

1 ⁄4 cups chicken or veggie broth or stock

DIRECTIONS: 

Preheat oven to 350 F. Butter a 12-hole muffin tin. In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender. In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together. Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.

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Apple Pie

By Heidi Sutton

On Thanksgiving, after the turkey and gravy and an assortment of sides have been cleaned off the plate, there’s always room for dessert. Here are two classic pie recipes that everyone one will gobble over.

Apple Pie

Recipe courtesy of Family Features

Apple Pie

YIELD: Makes 8 servings

INGREDIENTS: 

2 refrigerated pie crusts

1 large egg, beaten

6 to 7 cups apples, peeled and sliced, about 2 pounds

1 tablespoon lemon juice

1⁄2 up granulated sugar

3 tablespoons flour

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon nutmeg

DIRECTIONS:

Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.

Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).

Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.

Pecan Pie

Recipe courtesy of Lines+Angles

Pecan Pie

YIELD: Makes 8 servings

INGREDIENTS:

1 9-inch unbaked frozen deep dish pie shell, thawed 

11⁄2  cups pecans, coarsely chopped

3 eggs, lightly beaten

1 cup light corn syrup

1⁄2 cup brown sugar

1 tablespoon molasses

2 tablespoons butter, melted

2 tablespoons flour

1⁄4 teaspoon salt

1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 350 F. Spread pecans along the bottom of the prepared pie shell. In a large bowl, mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie. Bake for 60 to 65 minutes until the filling has set. Pie is done when the center reaches 200 F. Pie center when lightly tapped should spring back. Remove pie from oven and let cool on a wire rack for at least 2 hours before serving.

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Warm Farro Salad with Grapes and Delicata Squash

By Heidi Sutton

An ancient wheat grain that has origins in Mesopotamia, farro is a fabulous, low calorie source of fiber, helps with heart health, blood sugar management and aids digestion. The cooked farro in the following salad recipes makes it a complete meal, adding a wholesome, nutty flavor.

Warm Farro Salad with Grapes and Delicata Squash

Recipe courtesy of California Table Grape Commission

Warm Farro Salad with Grapes and Delicata Squash

YIELD: Makes 8 servings

INGREDIENTS: 

3 pounds delicata squash cut lengthwise, seeded and cut into 1/2-inch slices

3 1/2 tablespoons olive oil divided

1 teaspoon coarse salt divided

1/2 teaspoon black pepper divided

1 pinch cayenne pepper

1 1/2 cups farro

2 cups water

3 1/2 tablespoons lemon juice

1 teaspoon lemon zest

1 1/2 cups halved California grapes

1/2 cup chopped parsley

DIRECTIONS:

Heat oven to 425 F. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.

While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley and toss well.

Note: Acorn or butternut squash may be substituted for delicata squash.

Cold Farro Salad with Pears and Raisins

Recipe courtesy of Elyse Sutton

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup farro

2 chopped pears

1/4 cup golden raisins

2 thinly sliced celery stalks

1/2 cup chopped parsley

1/2 cup shredded Parmesan or goat cheese

3 tablespoons olive oil

3 tablespoons apple cider vinegar

salt and pepper

DIRECTIONS:

Cook the farro as directed. Drain well and transfer to a large bowl to cool. Add pears, raisins, celery stalks, parsley, cheese, olive oil and apple cider vinegar and toss well. Season with salt and pepper. 

High Energy Salad Bowl

Recipe courtesy of Lori Yates

High Energy Salad Bowl

YIELD: Makes 1 serving

INGREDIENTS: 

2 1/2 oz (about 2 cups) fresh chopped kale or baby spinach

1/4 medium orange, sliced

1/2 cup cottage cheese

1/3 cup steamed asparagus spears cut into 2-inch pieces, chilled

1/4 cup cooked farro, chilled

1/4 cup fresh cherries pitted and halved, or blueberries

2 tablespoons slivered almonds or pecans, toasted

2 tablespoons raspberry vinaigrette

DIRECTIONS:

In serving bowl place kale or spinach. Arrange orange slices, cottage cheese, asparagus, farro, cherries or blueberries and almonds or pecans on top. Just before serving, drizzle with vinaigrette.

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Vegetable Stuffed Acorn Squash

By Heidi Sutton

While pumpkin is the most celebrated squash in the fall, my favorite is acorn squash. Sweet and savory, it is rich in antioxidants including Vitamin A and C, low in calories, and can be stored for up to three months. The classic way is to cut it in half, clean out the seeds, add a dollop of butter and a splash of maple syrup or some brown sugar to the center and a pinch of salt on the outside and bake at 350 F until soft, but for the more adventurous cooks, the following recipes for this delectable squash can be a fun addition to your fall repertoire.

Roasted Acorn Squash with Crispy Sage

Recipe courtesy of Laurie McNamara of Simply Scratch

Roasted Acorn Squash with Crispy Sage

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 acorn squash

1 tablespoon extra light olive oil

2 pinches kosher salt

4 tablespoons butter, unsalted

12 fresh sage leaves

Black pepper

DIRECTIONS:

Preheat oven to 400º F. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4-inch pieces. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt. 

Arrange on a rimmed, aluminum sheet pan and roast for 25 to 30 minutes until golden and tender. (No need to flip.) Meanwhile, add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn’t burn. Once the butter is golden, throw in the chopped fresh sage and cook until crispy, about 1 to 2 minutes.

Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with black pepper and serve immediately.

Roasted Acorn Squash Salad

Recipe courtesy of American Pecan Council

Roasted Acorn Squash Salad

YIELD: Makes 4 servings

INGREDIENTS: 

Squash:

1 acorn squash

1  tablespoon olive oil

1/4 teaspoon sea salt

Dressing:

1/2 cup raw pecan pieces

1/4 cup olive or pecan oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/4 teaspoon sea salt

Salad:

3-4 handfuls baby spinach

1 1/2 cups cooked farro

1 medium shallot, thinly sliced

1 ounce crumbled goat cheese

DIRECTIONS:

Heat oven to 425° F.

To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.

While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.

In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Vegetable Stuffed Acorn Squash

Recipe courtesy of Kristy Hegner of Chocolate Slopes

Vegetable Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS: 

2 acorn squash

1 1/2 teaspoons rubbed sage, divided

1 1/2 tablespoons olive oil, divided

Salt and pepper

1 teaspoon minced garlic

1 large onion, finely chopped

1 red pepper, finely chopped

2 cups chopped kale

1/2 teaspoon dried thyme

1 cup dry quinoa

1/2 cup cheese, Mozzarella

1/2 cup cheese, Parmesan – divided

DIRECTIONS:

Preheat oven to 400° F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray. Cut each acorn squash in half, along with each side of the squash to allow them to lay flat. Place each half on the baking pan open side facing up.

Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash. Roast squash for 50 to 60 minutes or until squash is cooked thoroughly.

Cook quinoa according to directions. Heat 1 tablespoon of the olive oil in a large skillet. Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes). Add kale and sauté until tender. Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.

Fill each squash half with quinoa vegetable mix. Sprinkle with remaining 1/4 cup of Parmesan cheese.

DID YOU KNOW? The seeds from an acorn squash seeds roast up beautifully and are especially flavorful. Acorn squash seeds are smaller than pumpkin seeds and the outer shell is not nearly as fibrous. When you roast the tender seeds with olive oil, they get wonderfully fragrant and crispy.

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A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

As Halloween nears, countless front porches in neighborhoods throughout the North Shore will be adorned with pumpkins of many shapes, sizes and expressions. But soon, following Halloween but perhaps lasting until Thanksgiving, their use as ornaments to frighten, amuse, and delight will end and homeowners are faced with what to do with them. Nationally, this is no small issue, as the United States Department of Agriculture notes about one billion pounds of pumpkins are thrown away each fall. 

If you’re looking for a more environmentally beneficial alternative than putting pumpkins in your curbside trash where they can cause methane production problems, you can: 

1) Compost your pumpkins (breaking them into smaller pieces accelerates the composting process); 

2) If there’s a farm, petting zoo, or a neighbor with chickens, bring them your pumpkins to nourish their animals;

3) Leave the pumpkins in a back corner to feed squirrels and other backyard wildlife through the cold season; or

4) Consume them! Puree the flesh for soup, pie or pumpkin bread and roast and salt the seeds (high in several minerals).    

By following one of these practices you’ll conclude your celebration of the fall holiday season in a way that also celebrates the planet! 

A resident of Setauket, author John L. Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

 

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Pexels photo

By Bob Lipinski

Bob Lipinski

Anyone who enjoys cooking and creating gourmet dinners or just tinkering around the stove can transform dishes into Epicurean triumphs with wine. Chefs the world over know the value of wine and have been cooking with it daily, transforming the blandest of dishes into tasty treats. By replacing some of the liquid in the recipe with wine, you add another dimension of flavor. After all, wine is about 85 percent water, anyway.

It is not an exaggeration to say that wine will improve almost any dish; and there is nothing mysterious or complicated about using wine in cooking. Most people are reluctant to cook with wine because they don’t know which wines to use, or how to use them. Use a dry white or red wine for cooking, unless otherwise instructed by the recipe.

Cooking with wine won’t get you intoxicated (unless you’re sneaking sips from the open bottle), since heat causes the alcohol to evaporate. Alcohol vaporizes at a lower temperature than water, about 173° F.

To be certain the alcohol has evaporated, reduce the liquid to at least half. You can also pre-reduce the wine in a separate pan. Then you are not fighting time and temperature. This pre-reduced wine can be put in ice cube trays and frozen for future use.

Do not cook with wines that are spoiled. If you wouldn’t drink the wine by itself, then discard it. Using an inferior or spoiled wine risks ruining your ingredients and you make good food taste bad; the “off” flavors are transferred to the dish. Avoid using wines labeled “cooking wines,” because they are of a lower quality and usually contain added salt and potassium.

Pexels photo

There is no need to use an expensive wine for cooking. Inexpensive wines, including “wines in boxes” or “jug wines,” provide the same aroma and balance of flavors as do expensive wines. Wine is only one component in a dish and when it’s cooked, it marries with the other flavors in the food.

Finally, there is only one important objective to be realized, and that is to make a good dish taste even better. That’s what cooking with wine is all about. Experiment! Wine, not expensive to use, adds to your food’s taste, and makes for great table conversation.

Wine creates a relaxed and gracious atmosphere at the table and sets the scene for greater enjoyment of food, no matter how simple the menu may be. And remember to save a glass of wine for yourself to enjoy.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Honey Devil's Food Cake

By Heidi Sutton

It’s time to get spooky sweet with some Halloween treats like this decadent and delicious Devil’s Food Cake, a Star Wars inspired hot cocoa and a Monster Smoothie.

Honey Devil’s Food Cake

Recipe courtesy of National Honey Board

Honey Devil’s Food Cake

YIELD: Makes 10 servings

INGREDIENTS: 

1½ cups all-purpose flour

1½ cups unsweetened cocoa powder, divided

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups honey, divided

½ cup 2 percent low-fat milk

½ cup vegetable oil

2 eggs

3 teaspoons vanilla extract, divided

1 cup just-boiled water

1 cup heavy whipping cream

Milk chocolate shavings, for garnish

DIRECTIONS:

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1½ cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in hot water. Divide batter between pans. Bake 25–30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.

To make the frosting, combine remaining cocoa powder, honey and vanilla, and cream in a medium bowl. Beat until thick and fluffy. Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting over sides and top. Garnish with milk chocolate shavings.

Yoda Hot Cocoa

Recipe courtesy of Deb Thompson

Yoda Hot Cocoa

YIELD: Makes 4 servings

INGREDIENTS: 

Green sprinkles

4 cups milk, any type including lactose free

1 teaspoon vanilla extract

8 ounces white chocolate chips

2 drops green food coloring

whipped cream

8 candy eyes, divided

DIRECTIONS:

Dip the rim of the glass in water. Pour green sprinkles onto a plate or into a bowl and dip the edge of the wet glass in sprinkles, coating it in green. In a medium sauce pan over medium-low heat, mix together milk, vanilla, food coloring and white chocolate. Cook, stirring often, until the white chocolate comes to a simmer and is melted. Do not let boil. Remove from heat, pour hot chocolate into prepared mugs, top with whipped cream, sprinkles and two candy eyes

Monster Smoothies

Monster Smoothies

YIELD: Makes 4 servings

INGREDIENTS: 

8 ounces milk, 2%

1 (5.3-ounce) container yogurt, low-fat pineapple Greek

1/2 cup 100% pasteurized apple cider

6 spinach leaves

1 medium frozen banana

1 pear, cored

1 avocado, pitted and peeled

DIRECTIONS:

In a blender, combine milk, Greek yogurt, apple cider, spinach, banana, pear, and avocado. Blend until smooth.

 

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Scare Up a Sweet, Thrilling Treat

For a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.

This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.

Find more deliciously devious desserts at Culinary.net.

Ghostly Graveyard Cake

Ghostly Graveyard Cake

Ingredients:

1 box chocolate cake mix

10 chocolate creme cookies

1 cup black melting chips

1 cup red melting chips

1 cup heavy whipping cream

3 cans buttercream icing

1 purple food coloring

1 black food coloring 

skull sprinkles

tombstones and bones candies

Directions:

Prepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.

In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.

In separate small bowls, add black melting chips and red melting chips.

In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.

After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.

Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.

In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.

Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.

Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake.

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