GREAT IDEAS FOR YOUR HALLOWEEN HAUNTED HOUSE FROM ALL RECIPES….
- 1/4 Cup Strawberry Jam
- 1 (11 Ounce) Can Lychees, Drained
- 1/2 (6 Ounce) Container Fresh Blueberries
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
- 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
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.
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.
Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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.
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
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.