Bat Headband

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Stack and fold two sheets of black paper in half. Enlarge template. Position template on fold, trace, and cut out, making two bats. With black craft wire, poke a hole in the center of one bat; hold the end of the wire. Glue second bat on top, sandwiching wire in between. Wrap opposite end of the wire around a thin headband (ours was 1/4-inch wide) to secure. Repeat, adding more bats.

Pumpkin Flan in a Pastry Shell

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If you do not use the exact sizes of the pans called for in this recipe, just be sure that they are close to these sizes and that the pastry shell you make is slightly larger than the custard.

Ingredients

Makes eight 4-inch flans

• 2 3/4 cups sugar
• 2 1/4 cups milk
• 1 1/2 cups canned pumpkin puree
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 5 large whole eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• All-purpose flour, for dusting
• Pate Brisee (Pie Dough)
• Whipped cream, or creme fraiche, for serving (optional)

Directions

1. Have ready eight 4-inch metal pie pans, and prepare an ice-water bath.
2. In a small saucepan, combine 2 cups sugar and 1 cup water; set over medium-high heat. Cook, stirring, until sugar has dissolved. Cover, and bring to boil; cook until condensation washes down sides. Remove cover; boil until syrup turns deep amber in color. Quickly submerge pan in ice-water bath.
3. Working quickly, divide caramel among the pie pans; swirl each to coat bottom. Set aside to cool.
4. Heat oven to 325 degrees. Pour milk into a saucepan, and set over high heat. Bring just to a boil; set aside.
5. In a large bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, nutmeg, cinnamon, salt, whole eggs, and egg yolks. Mix in vanilla and warm milk; pass through fine sieve, discarding solids. Divide mixture among pie pans, filling two-thirds full. Transfer pie pans to a roasting pan.
6. Loosely drape piece of foil over top of roasting pan, transfer to oven, and add enough boiling water to the roasting pan to come halfway up sides of pie pans (always fill roasting pan with boiling water after transferring to oven, to avoid burning). Bake until centers are nearly set -- a thin-bladed knife inserted into centers should come out clean -- 60 to 65 minutes. Transfer roasting pan to wire rack to cool. Remove flans from water, and dry bottoms of pie pans. Cover with plastic wrap, and refrigerate flans overnight.
7. Heat oven to 375 degrees. Have ready four 5-inch flan rings or fluted tartlet tins; line two baking sheets with parchment. On a lightly floured surface, roll out pate brisee to an 1/8-inch thickness. Cut out eight 7-inch circles. Ease a circle into each flan ring, letting excess drape over top. Fit dough into bottom corners of rings, using knuckles to work dough from top down, not from the center out. Using a rolling pin, roll over tops of rings, creating neat tops and removing any excess dough. Prick bottom of each shell several times with a fork. Transfer shells to baking sheets, and chill 30 minutes.
8. Line shells with foil, and fill with pie weights or dried beans. Bake 20 minutes, and remove foil and weights. Bake until shells are golden brown, 2 to 4 minutes more. Transfer baking sheets to a wire rack, and let shells cool, 1 hour. Remove shells from rings.
9. When ready to serve, place shells on four dessert plates. Unmold flan by running a knife carefully around edge of pan, and invert it over a shell; caramel sauce will flow, filling shell. Repeat with remaining shells and flan. Top with whipped cream or creme fraiche, if desired.

Creepy Arranhas

Related Links

• Holiday Activities
• Happy Halloween!
• Make Your Favorite Pumpkin Mask
• No-Carve Pumpkin Decorating
• Halloween Cookie and Cupcake Stencils

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Scooped-out mini pumpkins become spidery votives, thanks to tealights and pipe cleaners.

Make Your Favorite Pumpkin Mask

Magical Halloween Decorating Ideas

Photo by: Gemma Comas

Trick out your jack-o'-lanterns in these bewitching handmade masks. To craft, print out one of our three mask designs, enlarge it to fit your pumpkin, and cut it out. Trace twice onto black felt. Cut out both felt masks and sew together with a basting stitch. Glue to a simple store-bought mask, and replace the elastic string with a black ribbon. Tie mask onto pumpkin.

Halloween mask designs:

• Mask pattern #1
  
• Mask pattern #2
  
• Mask pattern #3

Note: This download is available as an Adobe Acrobat document (.pdf). Click here to get Acrobat Reader — free!

Pina Ghoulada

A frothy drink is tempting enough, but one served in a red-rimmed glass is particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve. Drinkers' lips may be stained pink -- much like those of a sated vampire.

Ingredients

Serves 10 to 12

• FOR THE "BLOOD"
• 3 tablespoons corn syrup
• 1/4 teaspoons red food coloring
• FOR THE DRINK
• 20 ounces pineapple juice
• 1 can (15 ounces) cream of coconut
• 1/2 cup heavy cream
• 1 cup orange juice
• 10 ounces good-quality rum

Directions

1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
2. Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

Spider Cupcakes

Que lindo!

• 1 caixa de bolo de chocolate mix
  
• 1 pacote de cobertura de chocolate tipo frosting
• 1 pacote de chocolate granulado
• 24 marshmallows grandes
  
• ¼ cup M&M’S® de Chocolate
  
• 48 balas de alcaçuz
• 1 palito para furar
  

1. Preparar a mistura de bolo de acordo com as instruções da embalagem.
* 2. Panelas cupcake Line com papel-forros. Encha cada copo com 2 / 3 xícara de massa.
* 3. Asse em 350 ° F pré-aquecido por 18-21 minutos. Transfira para uma gradinha e deixe esfriar completamente.
* 4. Reserve 2 colheres de chocolate cobertura em um saco plástico hermeticamente fechado.
* 5. Espalhe os topos dos biscoitos com a cobertura restante. Então, o revestimento dos topos com o chocolate granulado.
* 6. Corte o marshmallow em meia cruz. Usando a cobertura reservada, coloque dois pedaços de marshmallow a cada cupcake como os olhos. Ponto no centro de cada pedaço de marshmallow com geada e anexar ® M & M'S Chocolate ao Leite Brand. Em seguida, coloque outro pedaço de marshmallow com geada e anexar ® M & M's Brand Chocolate ao Leite para a boca.
* 7. Corte cada laço de alcaçuz em quatro pedaços iguais. Pressione quatro furos em 2 lados de cada pôster usando o palito. Inserir um pedaço de alcaçuz em cada buraco para as pernas cada aranha, 8 peças por cupcake.

Halloween Martini – “Vampire Style”

Que ideia legal!!
O aro de sangue é realmente muito fácil, mas você vai precisar de um termômetro (que você pode encontrar na maioria das mercearias).

Ingredientes:
1 c. Açúcar
1/2 c. Karo Xarope
1/2 c. Água
Red Food Coloring
Canela (opcional)

Directions:
Misture o açúcar, o xarope e água. Cozinhe sem mexer para a fase de crack dura - que é de 300 graus de F. Adicionar coloração do alimento. (Opcional: Canela podem ser adicionados para o sabor.)

Desligue o calor. Enquanto a mistura ainda estiver quente, dunk o topo do vidro de cocktail na mistura para criar o aro vermelho. Se você precisa fazer vários copos, manter a mistura quente para que dure mais tempo (em vez de transformar calor fora, basta reduzir ligeiramente). Você pode ir em qualquer lugar apenas ao longo da extremidade da borda da maneira para baixo para o vidro - o que você preferir. Virar à direita de vidro até esfriar. A consistência de espessura da mistura fará com que "pinga", como ele endurece no vidro!

Halloween Silk Flower

Que lindooo!! uma otima ideia para decoraçao de halloween

This silk-rose wreath is made with materials from a crafts store, and then sprayed it a raven hue and added a silky taffeta ribbon.

Tools and Materials
25 to 30 four-inch silk roses
16-inch wooden wreath form
Hot-glue gun
Black floral spray
Black taffeta ribbon
Flat thumb tacks

Silk Flower Wreath How-To
1. Remove stems from roses, then attach blooms to wreath form with a hot-glue gun.

2. Lay wreath on a piece of newspaper in a well-ventilated area, and spray with black floral spray. Let dry for 30 minutes.

3. Cut about 54 inches of ribbon, and make a large bow; affix it to top of wreath with glue gun.

4. To hang, cut a second piece of ribbon to the desired length. Use tacks to fasten one end to the back of the wreath form and the other to the door stile.