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Cockroach Puree

1 Oct

OK, so it’s really ‘Walnut Dip with Garlic’, but what they don’t know won’t kill them in this case, lol. And, it looks particularly revolting with a little label depicting the nasty insect. Kind of gets the mind going in all sorts of interesting directions, doesn’t it?

Stir in a couple teaspoons of chopped walnuts after pureeing for an extra cockroachy crunch!

3 slices of whole wheat bread, well toasted
1/4 C. walnut pieces
4 cloves of garlic, coarsely chopped
2 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
3/4 C. water
2 tbsp. fresh parsley, chopped
salt and pepper, to taste

Instructions: 1. In food processor (or by hand), crumble the toast into fine crumbs.

2. In food processor or blender, combine walnuts, garlic, and crumbs until all is finely ground.

3. Add lemon, oil, and parsley. Process until smooth. Add water as needed until desired consistency.

4. Add salt and pepper to taste.

5. This is one of those gross recipes for Halloween that’s easy to make ahead of time. As it sits in the fridge, it gets a little darker– a good thing for cockroach puree. The parsley may darken a bit and begin to look like bits of “cockroach skin”.

6. Serve up in a bowl labeled “Cockroach Puree,” “Roasted Roach Dip,” etc.


This recipe was found at: Divine Dinner Party

Melted Witches

29 Sep

Found some more adorable goodies you can make over at Confessions of a Cookbook Queen!

Melted Witches

I’m having a hard time deciding which ones I’m going to make this year!

Witch In A Ditch Halloween Cupcakes

27 Sep

I think cupcakes are great for any occasion, but these Witch In A Ditch Halloween Cupcakes would be just the thing for a school Halloween Party or even one at your home!

Witch-in-a-Ditch Halloween Cupcakes 

“Especially Dark” Chocolate Cupcakes (slightly adapted from Hershey’s Kitchens)

  • 2 cups sugar
  • 1-3/4 cups unbleached all-purpose flour
  • 3/4 cup Hershey’s Special Dark cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup skim milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water (or coffee, to intensify the chocolate flavor)
  • frosting
  • sprinkles

Witch Legs

  • 8-1/4″ straws, cut into thirds (2-3/4″ for each witch leg)
  • Tootsie Roll Midgees (one per boot)
  • Wilton yellow sparkle gel frosting
  1. Heat oven to 350°F.  Grease or line two cupcake tins.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer just until combined.  Stir in boiling water or coffee (batter will be thin).  Pour batter into prepared tins.
  3. Bake 20-22 minutes or until done – cupcakes should spring back slightly to the touch.  Let cool completely before frosting.
  4. Frost and distribute sprinkles on cupcakes.
  5. Cut each straw into thirds.  To form boots, microwave each Tootsie Roll on high for 7-8 seconds.  Mold into the shape of a boot and let cool slightly.  While its still soft, insert straw into top of boot, rotating straw as you apply pressure.  Set aside and repeat with remaining witch legs.
  6. Draw boot laces and/or buckles onto each cooled Tootsie Roll boot with yellow gel frosting.  Let it sit to dry a while.  Then insert two witch legs, boot side up, into each cupcake.


This particular recipe was found over at The Knead 4 Speed