Diva Tasting: Halloween Haunted House Treats….




  • 1/4 Cup Strawberry Jam
  • 1 (11 Ounce) Can Lychees, Drained
  • 1/2 (6 Ounce) Container Fresh Blueberries
  • Toothpicks
  1. Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.




  • 1 Teaspoon White Sugar
  • 1 Cup Warm Water (110 Degrees F/45 Degrees C)
  • 1 (.25 Ounce) Package Active Dry Yeast
  • 2 Tablespoons Olive Oil
  • 1 1/2 Teaspoons Kosher Salt
  • 3 Cups All-Purpose Flour, Divided
  • Filling:
  • 1 Cup Ricotta Cheese
  • 2 Cups Shredded Mozzarella Cheese
  • 1/4 Cup Grated Parmesan Cheese, Or To Taste
  • 1 (4 Ounce) Package Sliced Pepperoni
  • 1 Tablespoon Chopped Fresh Parsley
  • 1/2 Teaspoon Italian Seasoning
  • 1/2 Cup Sliced Black Olives (optional)
  • 1/2 Green Bell Pepper, Cut Into Strips (optional)
  • 1/2 Cup Sliced Fresh Mushrooms (optional)
  • 1 Egg
  • 1 Tablespoon Water
  1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  2. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F) until doubled in volume, about 1 hour.
  3. Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
  4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  5. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey “S” shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
  6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.



  • 2 (16 Ounce) Packages Fudge Stripe Cookies

  • 1/4 Cup Honey, Or As Needed

  • 1 (9 Ounce) Bag Milk Chocolate Candy Kisses, Unwrapped

  • 1 (4.5 Ounce) Tube Decorating Gel


  1. Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

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