Mezzetta Roasted Red Pepper Soup with Ghost Toast

I am a sucker for ANYTHING Halloween.  Food included.  Last year, much to the chagrin of Mr. Devilish Dish, we had Mummy Hot Dogs,  Eerie Eyeball Pasta Salad, and my favorite Black Magic M&M Cookies.  When I saw Mezzetta post this recipe I knew it was an absolute must make.  We use a lot of Mezzetta products around here, especially things like olives (I love a good martini!) and pepperoncini peppers.  And of course the roasted red peppers.  I hadn't thought of using the peppers as a base for a soup, but I'm sure glad I did.  It was really delicious, especially on a cold October night.  At first Mr. Devilish Dish said, "I don't know, that might be kind of rich." I think he was just trying to discourage me from serving him yet another spooky meal.  As it turns out, he not only had to eat spooky soup, and ghost toast, he had to eat crow.  He admitted he was totally wrong and that this soup is so tasty.  Of course the soup and toast would be delicious without the monster makeover, but whenever I have the opportunity to add a creamy spider's web garnish or use a ghost cookie cutter then you know I will.

This is one of my favorite
Halloween meals I've ever made,
thanks for Mezzetta for the recipe!

Start by sauteing onion in a large
Dutch oven or soup pot.  Add garlic,
smoked paprika, roasted red peppers,
marinara sauce and stock.
Cook 10-12 minutes.

Puree until smooth with
 an immersion blender.

Cut out bread slices with a 
ghost cookie cutter.  You are basically
making tiny ghost pizzas to dip 
into your roasted red pepper soup.

Drizzle heavy cream in concentric rings
on top of the soup.  Use a toothpick to make 
lines outward for a spiderweb effect.

Serve with ghost toasts for dipping and
have a Happy Halloween!

MEZZETTA ROASTED RED PEPPER SOUP WITH GHOST TOAST

4 tablespoons olive oil, divided
1 small white onion, diced
2 garlic cloves, minced
1 teaspoon smoked paprika
2 cups Mezzetta Roasted Red Bell Peppers, chopped
1 (25 oz) jar Mezzetta Family Recipes Marinara Sauce
2 cups vegetable or chicken stock
salt and pepper to taste
1/4 cup heavy cream for garnish
8 slices bread (sourdough, French bread, etc) cut into ghost shape
1 cup shredded mozzarella cheese
1/2 cup Mezzetta Pizza Sauce
Mezzetta Non-Pareil Capers (for ghost eyes *SEE NOTE)

In a large stockpot over medium heat, heat 2 tablespoons of olive oil.  Sauté the onion approximately 4-5 minutes, until soft.  Add garlic and smoked paprika and cook an additional minute.  Add the chopped roasted red peppers, marinara sauce and stock.  Simmer 10-12 minutes.  Blend with an immersion blender until smooth.  Season to taste with salt and pepper.  

For the Ghost Toast:

Preheat oven to 425 degrees F.  Arrange the ghost-shaped bread slices on a baking sheet.  Brush lightly with the remaining two tablespoons of olive oil.  Toast in the oven approximately 3-4 minutes until lightly toasted.  Top each ghost with a spoonful of pizza sauce and sprinkle with mozzarella cheese.  Bake until the cheese melts and the edges are golden, approximately 8 minutes.  Once toasted, place 2 capers on each ghost for eyes.  (NOTE - Don't tell Mezzetta, but I can't stand capers so I used black peppercorns for eyeballs)

Pour warm soup into bowls and drizzle the heavy cream into concentric circles over the top.  Using a toothpick, drag the lines from the center outward to create a spiderweb pattern.  Serve with ghost toast for dipping.

and Mezzetta

Witch's Cauldron Cupcakes

Have you heard of black cocoa powder?   Black cocoa powder is "ultra alkalized" also known as "super Dutched" cocoa powder.  This process turns it jet black, with a mild flavor but appearance similar to an Oreo.  The black appearance makes it ideal for Halloween baking and all things spooky.  I found these mixed Halloween sprinkles in fun colors with little candy eyeballs and it reminded me of the things in a Witch's Cauldron.  You know, "eye of newt and toe of frog" like Macbeth, only orange, black, purple and made of sugar.  I had this vision of a neon green "radioactive" looking frosting with these sprinkles like a bubbling cauldron.  So I grabbed my handy dandy black cocoa powder to create the base for these cupcakes.  The perfect black "cauldron" to hold that scoop of frosting and sprinkles.  Complete with a pretzel stick to stir the cauldron with.  I am so happy with how these turned out.  Halloween is my favorite holiday and my absolute favorite time of year to bake and create yummy Halloween treats.  Even though my tiniest devils like in Colorado and I don't get to bake for them much, thank goodness Mr. Devilish Dish understands my love for all things Halloween and doesn't mind eating a dozen neon green and black cupcakes.  In fact he said, "The base of this is a really good cupcake and everyone loves a homemade buttercream frosting." These cupcakes aren't just for looks.  They are a really tasty little treat that just happens to be spooky sweet.

Happy Halloween!
These might be my favorite spooky
creation ever.

Combine the dry ingredients.

You can see just how dark the 
black cocoa is.  It makes the 
flour look grey.

Melt the butter and semi-sweet
chocolate together.
Set aside and cool.

Cream together the eggs and sugar
until thick and pale.

You can see just how dark 
this batter is.

These cupcakes don't really have much
of a leavening agent so they don't 
rise very tall.  Which is nice, because you 
get a rich, dense cake that is the 
perfect cauldron base.

Make the buttercream frosting.

You want a thick frosting so that you can
scoop it onto the cupcakes rather than

a spreadable frosting.

Garnish with Halloween sprinkles,
eyeballs and a pretzel stick for 
"stirring the cauldron."

Have a Happy Halloween and
enjoy this wonderfully 
witchy dessert.

WITCH'S CAULDRON CUPCAKES

For the cupcakes:

2 sticks + 2 tablespoons unsalted butter
9 ounces semi sweet chocolate
3/4 cup black cocoa powder
1/2 cup all-purpose flour
4 1/2 tablespoons cake flour (*SEE NOTE)
3/4 teaspoon kosher salt
3 eggs
1 cup + 2 tablespoons granulated sugar
3/4 teaspoon vanilla

Preheat oven to 350 degrees F.  Grease a 12 cup muffin pan with cooking spray and set aside.  Melt butter in a small saucepan over low heat.  Stir in semisweet chocolate until melted.  Let cool slightly, about 5 minutes.  Whisk together black cocoa powder, all purpose flour, cake flour and salt.  Set aside.  

In a stan mixer beat the eggs and granulated sugar until pale and thick, approximately 5 minutes on medium speed.  Add vanilla.  Stir in flour mixture in 3 separate additions, alternating the flour mixture with the chocolate-butter mixture.  Begin and end with flour mixture, and mix until combined in between each addition.  Place 1/3 cup batter into each prepared muffin cup.  Bake until cakes rise and spring back when touched, approximately 20-25 minutes.  Let cupcakes cool in muffin pans 15 minutes before removing to a cooling rack and allowing to cool completely before frosting.  

*NOTE: you can make your own cake flour by combining 1 cup all-purpose flour with 2 tablespoons of corn starch.  Simply measure out the amount needed for recipe and store the remaining mix for another use.  

For the frosting:

2 sticks unsalted butter
3-4 cups powdered sugar
1 teaspoon vanilla
2 teaspoons milk
yellow & green food coloring

In a stand beat the butter until smooth.  Add the powdered sugar a little at a time to create a frosting.  Add vanilla and milk until the frosting is a thick texture.  (You will be scooping this frosting instead of spreading it.)  Add yellow and green food coloring until the desired color is achieved.  If you are using liquid food coloring you may need to add a touch more powdered sugar to keep the mixture stiff and scoopable.

Using a cookie scoop, scoop the frosting on top of each cupcake to create the look of a "cauldron bubbling and boiling over."  

For the garnish:

Halloween sprinkles and candy eyeballs
pretzel sticks

Garnish the green frosting with Halloween sprinkles.  I used tiny tweezers to place them on, rather than just shaking.  Insert a pretzel stick as the spoon for the cauldron.

Frozen S'mores

We had a small 4th of July gathering.  Mr. Devilish Dish made "Brisket on a Stick" which is really giant ribs.  I made my Mom's Corkscrew Pasta Salad  because it is Little Devil's favorite.  We had baked beans and Vodka Slushes too.  I was trying to keep things simple and "make ahead" and I really wanted a make ahead dessert too.  Mr. Devilish Dish suggested Peach Cobbler, which I absolutely love, but I wanted to try something new.  The 4th of July and summer always makes me think of S'mores but right now we are in straight pool and patio mode in our yard, and the firepit is covered up.  Not to mention it is hotter than heck this time of year, and cooking dessert over a flame just didn't sound fun.  I thought about making a S'mores homemade ice cream, but again it is the lazy days of summer.  I thought surely some kind of frozen s'mores bar or ice cream sandwich exists.  And yes!  Here we are.  This was a simple but fun dessert to make and it turned out to be a huge hit.  Light and cool, it was the perfect bite after a big bbq meal.  I'll definitely be making this treat again this summer.  A fun alternative to the traditional s'mores!

A fun and cool alternative to the 
traditional roasted s'mores.

Just a few ingredients.

Mix the pudding mix and whole
milk together, then fold in a 
little bit of the whipped topping.

Line a pan with parchment paper
(See note below)
Top with cracker sections and then
the chocolate mixture.
Freeze.

Meanwhile, mix together the
marshmallow cream and cream cheese.
Fold in remaining whipped topping.

Spread this on top of the set 
chocolate mixture.

Make sure this is smooth.
See how I left parchment overhanging
the edges of the pan? This step is important
to ensure you can cut into neatly 
shaped bars.

Top with graham cracker sections and 
return to freezer several hours or overnight.
Use the parchment paper to lift the 
frozen slab out of the pan and onto a 
cutting board.  Cut into neat squares with a 
sharp knife.

Enjoy.  These made an ideal dessert 
for the hot Fourth of July!

FROZEN S'MORES BARS

1 (5.9 ounce) box instant chocolate pudding mix
2.5 cups cold whole milk
1 box graham crackers (you will have one package leftover)
1 (7 ounce) jar marshmallow creme
4 ounces cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Line a 9x13-inch pan with parchment paper, allowing the paper to overhang the pan.  (This step is important.) Break the graham cracker rectangles in half, creating squares and line the bottom of the pan.  (I had to carefully cut a couple to fit around the edges)  Set aside.  In a bowl, beat together the pudding mix and cold milk until smooth and creamy.  Stir in quarter of the whipped topping (about a heaping 1/2 cup) and mix well.  Spread the chocolate mixture over the graham crackers and place the pan into the freezer.  Mean while, mix together the marshmallow creme and cream cheese until smooth.  Fold in the remaining whipped topping.  Remove the pan from the freezer and spoon the marshmallow mixture over the chocolate mixture and top with more graham cracker squares.  Cover the pan and freeze for several hours or overnight.  Remove from the freeze, and use the parchment paper to lift the frozen slab from the pan onto a cutting board.  Use a sharp knife to cut evenly into squares using the graham cracker sections as your guide.  Serve immediately or place the sections into an airtight freezer-safe container, placing parchment paper between each layer.  Keep frozen until serving.

Enjoy,

Dairy-Free Patriotic Flag Dessert - Happy 4th of July!

Happy 4th of July.  I'm really excited about this recipe.  So I've told you that the Devilish Nephew has two tiny devils.  They are the absolute center of our universe.  I finally have some tiny helpers in the kitchen again.  The oldest has a dairy allergy so we are very careful with whatever we prepare.  I've done a lot of gluten-free cooking, but I don't have a ton a dairy-free recipes on hand.  I'm certainly not very familiar with trying to go dairy-free with desserts.  We were visiting them for Memorial Day weekend, and I wanted to come up with something fun that everyone could enjoy.  For sure the Sweet Loren's Refrigerated Cookie Dough is on the list of things they boys enjoy.  My vision was a good ol' Flag Cake made with strawberries and blueberries.  Instead of cake, I opted for more of a "fruit pizza" with a cookie dough base.  But how do you make whipped cream without cream?  As it turns out you can whip the heck out of coconut cream and get a whipped topping.  I know there are ready-made substitutes for everything, but I wanted to do just a little bit of cooking with the boys.  Not only did this turn out to be the sweetest dessert made by the sweetest little boys, the adults loved it too.  Whipped coconut cream makes an excellent topping.  The boys and I will definitely be making this again.

The boys were super happy with this.
The grown-ups found it pretty tasty too.

Sweet Loren's saved the day with
the pre-made cookie dough.  
It's dairy-free and safe for the boys to eat.

*Remember to consult your doctor if you have any
concerns with food allergies.  I trust their parents
to tell me what they can and cannot have.*

Press the cookie dough pieces into a baking
dish and bake to create a crisp cookie base
for the dessert.

The "whipped cream" is created from 
chilled coconut cream.  You'll need to
refrigerate the can for at least 24 hours
before you create this dessert to plan 
accordingly.

Adding a little bit of sugar was the 
most important part.  The boys made
sure I did not miss this step.

Decorate the top with sliced fresh strawberries
and blueberries to create a flag look.

Let your baking partner
show off their proud work.

This was actually pretty tasty for 
everyone, and being dairy-free made no
difference flavor wise.  The Sweet Loren's
Cookies make a really tasty base and the whipped
coconut cream is something I will definitely try
more often in desserts.

Happy 250th Birthday America!

DAIRY-FREE PATRIOTIC DESSERT

1 package Sweet Loren's refrigerated cookie dough (I couldn't find the sugar cookie flavor so I went for the chocolate chunk) slightly softened

1 can unsweetened coconut cream *SEE NOTE

1/4 cup granulated sugar

strawberries and blueberries


*NOTE*The first thing you want to do if refrigerate the coconut cream (in the can) at least 24 hours.  This will help it stiffen up and become fluffy.

Preheat the oven to the temperature recommended on the cookie dough package.  Lightly grease a baking dish (Ours was smaller than 9x13" possibly 8x10") Place the softened cookie dough pieces in the bottom of the greased dish.  Use a small rolling pin or glass to evenly press all of the cookie dough together to create the cookie base.  Bake according to package directions.  (The time may need to be adjusted - you just want the base done.  Slightly crispy and golden brown.)  Set the baked cookie base aside and allow to cool completely.  To make the "whipped cream" open the can of chilled coconut cream and drain off any excess liquid.  Place the remaining solids into the bowl of a mixer and whip until it gets light a fluffy.  Sweeten with 1/4 granulated sugar if desired.  Spread the whipped coconut cream onto the cooled cookie base and use sliced fresh strawberries and blueberries to create a flag design. 

Even better if you make this with someone you love,

Best Dad in the West - Father's Day Gift

Happy Father's Day to all of the Dads and Father Figures out there.  This year I had a hard time thinking of something for Mr. Devilish Dish.  The last thing he needs are more golf balls or fishing lures.  Both my Christmas and Valentine gifts for him were cooking related: cookbooks and kitchen gadgets so I didn't want to go that route again.  Our Oklahoma Sooners Baseball Team made it to the College World Series.  We got his dad a shirt.  He's a huge baseball fan.  Mr. Devilish Dish got his own shirt.  That idea for him was down the drain.  A while back I saw the cutest cowboy hat planter at Walmart.  That's not really his thing, but I wanted it for myself.  I kept thinking it would make a cute cowboy-themed gift basket.  It was in the back of my mind while I was searching "Father's Day Gift Ideas" online.  Nothing jumped out and said, "Mr. Devilish Dish needs this," but the one thing he's been doing a lot of lately is barbecuing.  You name it, and he has put it in the smoker.  So I was leaning toward some kind of gift with a grilling theme.  But again, he has just about everything gadget for barbecue kings. so I was at a loss.  I was scrolling through my million emails when Texas Food caught my eye.  Apparently sometime in the past I have ordered some Made in Texas products from them.  Of course I took note of all of the barbecue rubs and sauces.  Goldee's Barbecue in Fort Worth, Texas is a highly rated BBQ joint that is often cited as some of the best barbecue in the whole state.  When I saw the gift pack of rubs and BBQ sauce, an idea was born.  AND, instead of a box, gift bag or basket - well I had my excuse to get that cowboy hat planter. I added a little shredded gift basket stuffing and whipped out a cute tag.  Of course I had to get the cowboy boots plant stake too.  Now he can create his delicious Goldee's style barbecue at home and I can plant something pretty in that cowboy hat planter.  Win-Win.  Happy Father's Day.

I just love how this
all came together.

Here's the planter and the little
plant stake.  I'm thinking
of planting either cactus or
succulents in there.  So cute!

All it needed was a little gift 
tag to complete the theme.

Here is the gift tag I created.
Feel free to copy and save it to 
print one for yourself.

I think the planter, plant stake and gift
tag would be a super cute gift with just
a plant inside.  But Mr. Devilish Dish
is a barbecue guy, not a plant guy.
I can tell you he LOVED the rubs
and sauce. 

I hope this little gift idea inspires you.  It would work for any holiday. Without the BBQ stuff I think it would make a super cute baby shower gift.  Add a plant, add some candy, add some bandanas and turquoise jewelry for the ultimate western-themed gift. 

Breakfast Charcuterie Board - Just in time for Mother's Day

You know the memes and jokes about breakfast in bed for moms on Mother's Day?  Dad and the kids make an enormous mess in the kitchen for mom to clean up.  I'm not saying moms don't want breakfast, they just want to take is easy for one day.  Well what some of us want is a dark, cool hotel room and a glass or two of wine and not having to wipe any noses or make any decisions.  But we will all settle for a hearty, beautiful breakfast or brunch board featuring minimal mess and easy clean up.  Not only is this ideal for a Mother's Day Brunch, but this board idea would easily work for a bridal or baby shower, and of course a morning tailgate.  Football season will be here before we know it.  Go ahead and bookmark this now to enjoy with gameday mimosas.  When I made this board, I made it only for Mr. Devilish Dish and I, and we actually enjoyed it for dinner on a chilly Sunday night.  It's not quite as full as I would make a board were I feeding a crowd or taking it to a tailgate, but you get the basic idea for the breakfast/brunch theme.

This fun board works great for any
Mother's Day breakfast or brunch...

I tried making homemade biscuits until
I realized my baking powder was expired...
UGH.

This was more of a mini-board for the two
of us.  I would pile this thing FULL for 
shower or morning tailgate.

I love the idea of having jellies for a sweet biscuit
topping and ham and cheese for a savory option.

We added some fried bacon and also some cubed
up cinnamon rolls, but mini muffins would be
cute too.  The sky is the limit!

BREAKFAST/BRUNCH THEMED CHARCUTERIE BOARD IDEAS:

Bacon
Scrambled Eggs
Cinnamon Roll Bites
Biscuits
Ham
Cheese
Assorted Jellies
Honey
Assorted Fruit

OTHER THINGS TO INCLUDE:

Honey mustard or other "savory biscuit toppings"
Mini pancakes or waffle sticks with syrup
Fruit skewers
Mini donuts or donut holes

Mini muffins
Yogurt
Sausage patties or links
Mini quiches
Breakfast sliders


The ideas are endless.  Think of what you enjoy for breakfast and pile it on!

Enjoy,