Friday Fright Nightcaps – Ode to the Mummy

Every Halloween season I make it a point to revisit the classic Universal monster films. These are the films that cemented American’s love affair with horror. Watching my favorite old classic horror films is one of my biggest Halloween traditions. This week, I created spooky cocktail to honor Karl Freund’s classic The Mummy, starring the legendary Boris Karloff, with a drink I call Ode to the Mummy.

INGREDIENTS:

3 oz. Coffee
1.5 oz Cutwater Bali Hai Tiki Monkey Liquer
1.5 oz. Vodka
1 oz. French Vanilla Creamer or Cream
Splash of Cream of Coconut

Friday Fright Nightcaps-White Wine Peach Sangria

I would like to get back on some type of schedule. It’s easier said than done sometimes, but in effort to do so, I’m reviving Friday Fright Nightcaps to coincide with our monthly theme. This May is Cemetery Appreciation Month and our theme celebrates cemetery life, so I put together a classy, refreshing drink, perfect for springtime and a tribute to the afterlife.

Ingredients:

750 ml. White wine (Chardonnay, Pinot Grigio, Sauvignon Blanc, etc.,)
12 oz. Peach Vodka (New Amsterdam)
Fresh Fruit

First, cut up some fresh fruit. I used peaches, blackberries, red raspberries, apples, and strawberries. Any fruit will do. Next, pour entire contents of wine bottle into a pitcher. Lastly, add 12 oz or about half a bottle of Peach Vodka. I choose to use New Amsterdam brand, but you can use whichever brand you choose. Stir well and refrigerate for about 12-24 hours. Serve chilled.

Sinister Saturday: Mummy Pizza Heads

We’re back with another great kid-friendly recipe for working parents on Halloween night.
The only sad thing about Halloween is how fast the day goes by. You’re working, cleaning, doing errands, running around getting the costumes together, trick-or-treating starts at sundown, but wait, the kids are hungry… Now, you could let them eat candy for dinner, that’s what a proper witch would do…or you could be a somewhat responsible parent and actually make a meal, behold the ancient power of Mummy Pizza Heads!

INGREDIENTS:

Pillsbury Grand Flaky Layer Biscuits
1 Mozzarella slice
1 tbsp of Pizza sauce
Choose your own pizza toppings

INSTRUCTIONS:

Start by following the baking instructions of Bake Pillsbury Grand Flaky Layer Biscuits but only bake on cookie sheet or pizza pan for half the time (about 8 mins)
Remove from oven and add mozzarella cheese slice, pepperoni slices (or desired pizza toppings), and1 spoonful of pizza sauce on the top of the biscuits
Put pan back in the oven and cook for the remainder of time or until biscuits are golden brown
Garnish with olives for eyes and face

Throw in a nice garden salad and call it a night. This recipe is super easy, super fast, and super fun for kids to make and to eat. If your kids are older, you can call them Bloody Mummy Pizza Heads and yes, the ingredients are premade cuz that’s how we roll around here. If you’re not cool with that, go ahead, knock yourself out and make something from scratch, be sure to send us the recipe. For the rest of us, we got more time for trick-or-treating!

Happy Halloween!

Sinister Saturday: Red Velvet Demon Pancakes and Skull Cakes

The bright red color of Red Velvet Demon Pancakes are perfect for Halloween breakfast. Put the batter in a skull cake pan and bake for 15 mins for an extra treat.

I used a simple pre-made mix but any red velvet Pancakes recipe and skull pan will do.

INGREDIENTS:

1 cup Red Velvet Pancake Mix
2/3 cup cold water
1 large egg

Butter (topping)
Maple Syrup/Fruit Syrup (topping)

Fresh Fruit (garnish)
Dollop of whipped cream (garnish)

Friday Fright Nightcaps: Samhain Apple-Spiced Sangria (S.A.S.S.)

Add a little S.A.S.S. to your Halloween with this delicious autumn sangria.

INGREDIENTS:

1 bottle red wine
1 bottle sparkling apple cider (Martinelli’s)
1 cup spiced rum
2 cinnamon sticks
1/2 pear
1/2 apple
1/2 orange
1 cup strawberries
1 cup blueberries

Directions:

Place the sliced fruit (pear, orange, apple slices, etc.) in the bottom of a pitcher.

Add the red wine, apple cider, spiced rum, and cinnamon sticks. Stir well. Chill in the refrigerator for at least 2-3 hours.

This recipe is highly modifiable. I find Red Blends and Cabs are best, but any wine will work. Switch out the rum with brandy for less spice. Choose different fruit if you’d like.

Happy Halloween!

Sinister Saturday – Halloween Pasta/Monster Pasta

Every year, I see recipes for Halloween pasta using black squid ink pasta. It always looks so fun for this time of year. Pasta is typically a fast and easy meal to make, so, after years of thinking about it, I finally found a place that sells black squid ink pasta (Cost Plus) and decided to make my own version of Halloween Spaghetti Monster. The results were delicious, even if my pictures were complete fails. (Please don’t tell me it looks like a dog.)

Black Squid Ink Pasta is made from durum semolina wheat, water, and 1% squid ink. I was always nervous that it would taste fishy, but that’s not the case. Instead, it tastes just like bland wheat pasta. The creepiest thing about black squid ink pasta is the boiling water turns a deep charcoal color and look like slimy worms once drained.

Ingredients:

1 pkg Plain Spaghetti
1 pkg Black Squid Ink Pasta
1 jar Traditional Marinara or Pasta Sauce
Black Olives (1/2 cut for monster nose and mouth)
Green Olives (for monster eyes)
Dash of Parmesan Cheese

Sauce Instructions:

For best results, follow instructions on jar
Add sauce to crock pot along with 1 tablespoon of olive oil
Cook for 3 hours on high/1 hour on low

Pasta Instructions:

For best results, follow instructions on pasta packages
Cook both pastas in separate big pots full of lightly salted water
1. Spaghetti for 12-14 min
2. Black squid ink pasta for 7-9 min (takes slightly less than regular pasta)
Drain water and return to the pots
Serve in bowl and add pasta sauce
Use olives to make monster face

All reheats nicely with a little tab of butter. Happy Halloween!

Friday Fright Nightcaps: The Sweetest Black Cat

Happy October! All month along will be a celebration to Halloween Icons and I’m kicking off the official Halloween season with a tribute to the sassiest Halloween icon of them all, the black cat.

Say hello to my variation of a purple Martini, The Sweetest Black Cat, aptly named because of its sweet ingredients. If sweetness isn’t your thing, well, topping off with just a tad bit more vodka or ginger ale, to balance the flavors, oughta do the trick.

INGREDIENTS:

3 oz vodka
1 1/2 oz cranberry juice
1/2 oz blue curacao
1/2 oz sweet and sour mix
1/2 oz pomegranate grenadine
1/2 oz ginger ale (or 7-up/Sprite)

Please drink responsibily, don’t drink and drive, and have a safe and happy Halloween season!

Happy Halloween 2021!

Halloween is a celebration of life! By….warding…off…the dead….anyhoo, whether you like the old vintage style, cute and spooky, spine-tingling chills and thrills, or super gory to the max, Halloweentime is a magical season filled with creativity, community spirit, fun, and wonder. Every year, Halloween Haiku celebrates all month long, and while it’s gonna be challenging, this year we’re doing it again!

Our theme in October is Halloween Icons…ya know, bats, black cats, ghosts, pumpkins, etc., all those things that are known to represent Halloween. Now, I’ve come up with a bunch, but I can’t wait to hear what icons you think Halloween just wouldn’t be the same without.

This Halloween season, I’m changing up the traditional 31 days format and I plan to use social media a bit more, so please, join in the fun, and follow me @Halloweenhaiku9 on Instagram and Twitter

Here’s what’s in store for October:

3^rd Annual Halloween Haiku Contest Sharpen those pencils! I want to see your most original Halloween Icons themed haiku. I’m giving away a Grand Prize Pack worth over $50!
I might even have some small prizes for runner-ups.

More details about the haiku contest will be announced on October 1^st.

Halloween Icons Photo Countdown (Instagram only)
October photo countdown to Halloween. No contest, just something to do for fun Oct. 1-31st. Let’s see those pictures! Use #halloweeniconsphotochallenge

31 Days of Halloween Schedule:

Monday Macabre (website and social media)

Mondays are always dedicated to Haiku, but every Monday in October we’ll celebrate Halloween icons.

Tiny Terror Tuesdays (social media)

Sometimes little things pack a big punch. Every Tuesday, I’ll be sharing scenes from my haunted dioramas and miniatures.

Wicked Art Wednesdays (social media)

Every Wednesday, I’ll share some spooktacular Halloween art. I might even post some my own original Halloween pencil stencil art.

Throwback Thursdays (website)

Every Thursday, let’s travel back to the golden age of Vintage Halloween advertising. Some ads were amusing, and some, were downright cringeworthy. Let’s debate!

Friday Fright Nightcaps (website and social media)

Witches aren’t the only ones who drink brews! Check-in every Friday evening to see what wild Halloween season-inspired cocktail I pull outta the cauldron.

Sinister Saturdays (website and social media)

Every Saturday, I’ll rotate between sharing one savory and one sweet recipe, all guaranteed to have you screaming for more! I may even try to make some of these myself. Now, that’s scary!

Poe Sundays (website and social media)

Just like we do every year, we’ll celebrate the gothic genius of Edgar Allan Poe, master of macabre.

Have a safe and happy Halloween season, everyone!

Friday Fright Nightcaps: Devilish Mango Margarita

Now, I’m not much into religion, but I’m convinced somebody opened a portal to hell and let all the demons out this year. I’ve had a helluva week and I’m sure you have too. Let’s have magaritas!

Since it’s Halloween season, I wanted an orange margarita, so I put together my own version of the Spicy Mango Margarita. How much bite to add to it depends on you. Do you like it hot and spicy? Or are you more of an angelic type?

INGREDIENTS:

1/2 Ripe Mango (Skin removed, pitted, cut into cubes)
3 ounces Pineapple Juice
1 ounce Lime Juice
3 ounces Triple Sec
3 ounces Tequila
1 tablespoon Grenadine

Rim:
3/4 teaspoon Chili Powder (or Cayenne)
1 1/2 teaspoon Course Salt or Sea Salt

Garnish:
Lime Wedge

I tried a little harder to make the presentation more professional. How did I do? 🙂 Hit me up in the comments section below or find me @HalloweenHaiku9 on Instagram or Twitter

Sinister Saturday: Krampus Approved Christmas Coal Recipe

Earlier this week, I went out Halloween shopping, looking for a few items needed to complete my decorations. Unfortunately, Halloween has already been replaced in the stores by Christmas! What crap is this. Wait your turn, Christmas!

Now, I’m no hater. I’m just pissy and sad the Halloween season is half over. I suppose it’s only fair, I mean, Christmas-loving folks are just trying to get happy like us Halloween fans were trying to do back in July. So, in the spirit of community, I’m willing to compromise, with the help, and permission, from the The Necro-Nom-Nom-Nomicon, I’m by sharing a fangtastic recipe that brings both Christmas and Halloween together with Krampus Approved Christmas Coal. Krampus might not be the sweetest creature stirring but this black-as-night dessert is sinfully spookilicious!

For ingredients list and recipe, please visit www.eatthedead.com

If Christmas insists on encroaching on Halloween’s turf during October, well, then, we’re just gonna have to make the holidays all dreary and fright. How do you feel about it? Let me know in the comments or tag me on social media @HalloweenHaiku9

Have yourself a scary little Christmas and a Happy Halloween!