Ghoulishly Good Eats

Two Recipes to Spook Up Your Halloween

The crisp, cool, air, the smell of fresh cinnamon, and the sweet scent of home-baked goods cooking…it’s fall! Not only is it fall, it’s Halloween season! And that means tons of candy, costumes, and scary movies. Sure, last Halloween may have been great, but this Halloween will be something special. Not only will the candy stash be restocked, and the coolest costumes will be made, but the most delicious Halloween inspired foods will be whipped up.Ghoulishly Good Eats Smells of the Autumn Harvest Spice Blend will fill your kitchen, and delicious combinations like chocolate and chili will be re-discovered. If you weren’t a fan of Halloween already, the recipes you can create from The Spice and Tea Exchange® will be sure to change that this year!

.   .   .   .   .   .   .   .   .   .   .   .   .

Danielle McNerneyBy Danielle McNerney

About the Chef: Danielle McNerney is a 14-year-old teen-chef and winner of the show “Chopped Junior” who started “Save the Moms™”, a company that teaches kids and teens how to cook using step-by-step recipe cards. Her recipes are quick, easy, and always delicious. Visit Save the Moms™ online or follow Save the Moms™ on Instagram, Facebook, or Twitter!

.   .   .   .   .   .   .   .   .   .   .   .   .

Chocolate-Chipotle Ice-Cream Meringue Sandwiches
BOO! With Halloween coming up, tricks and treats are surely around the corner. Costumes are made, candy is passed out, and scary movies are viewed far more than the rest of the year. You can even thank Halloween for the popularity of delicious desserts like caramel apples and candy corn. But, there’s one dessert that needs to be added to the Halloween line-up, Chocolate-Chipotle Ice-Cream Meringue Sandwiches. With crispy and airy meringue cookies, a hint of spicy chipotle, and rich chocolate ice-cream, once you try this treat your Halloween will be forever changed.

IngredientsIce Cream
From the Spice and Tea Exchange®
¼ tsp Chipotle Pepper Powder

From the Grocer
6 egg whites

¼ tsp cream of tartar
1 cup powdered sugar
1 pint of chocolate ice cream

Preparation
BEAT the egg whites on high speed with a hand mixer for 5 minutes.
ADD in the cream of tartar and Chipotle Pepper Powder and the sugar into the egg white.
BEAT on high for 5 more minutes, then place the meringue into a piping bag fitted with a star tip.
PIPE medium-sized, uniform circles of meringue.
BAKE for 1 hour 15 min at 250 degrees on a baking sheet lined with parchment paper.
COOK the meringues for 15 minutes.
SCOOP 1 small scoop of chocolate ice-cream and sandwich in-between 2 cookies.
FREEZE for 10 minutes.

Yield: 12 Chocolate-Chipotle Meringue Ice-Cream Sandwiches
Total Time:1 hour 40 minutes
Prep:15 minutes
Cook: 1 hour 15 minutes
Assembly:10 minutes

.   .   .   .   .   .   .   .   .   .   .   .   .

“FALLing for Stuffed Peppers”
While I’m sure no teen could ever complain about eating too much sugar, Halloween can become a massive sugar overload. With a new candy stash that could last you months, having sweet treats to munch on until Christmas will certainly not be a problem. However, there is nothing better than a refreshing dinner to shake up your flavor palette. The best part of this deliciousness is the fact that these peppers are super healthy, but still have a perfect hint of sweetness from golden raisins and cranberries! ”FALLing for stuffed peppers” will make you fall in love with a spooky new twist on a classic dish. 

Ingredients
Stuffed Peppers
From the Spice and Tea Exchange
®
1 TBS Organic Extra Virgin Olive Oil
1 tsp Cinnamon Ground – Korintje

2 tsp Brazilian Petite Sea Salt
1 tsp Autumn Harvest Spice Blend 

From the Grocer
2 large portabello mushrooms

1 large sweet potato
1 lb ground turkey
6 orange bell peppers
1 TBS butter
6 TBS puréed tomatoes
3 TBS dried cranberries
3 TBS golden raisins
3 TBS walnuts
3 cups of cooked white rice
6 TBS of water

Preparation
CUT two large portabello mushrooms into 1/2 inch dices.

HEAT Organic Extra Virgin Olive Oil in a cast iron pan on medium high heat.
ADD in the mushrooms.
COOK the mushrooms for 5 minutes on medium heat.
PEEL the sweet potato and chop it into small (1/4 inch) dices.
ADD in the sweet potatoes and cook them on medium heat for 15 minutes covered with a lid.
ADD in the ground turkey and cook for 7 minutes.
PREHEAT the oven to 400 degrees and bake the bell peppers in the oven for 10 minutes. Break up the turkey and sweet potatoes with a spatula as the mixture is cooking.
STIR in the butter and turn off the heat.
STIR in the Cinnamon Ground – Korintje, Brazilian Petite Sea Salt, Autumn Harvest Spice Blend, cranberries, raisins, and walnuts, rice, and water.
SLICE the tops off of the bell peppers and remove the seeds.
SCOOP the rice into the peppers.

Yield: 6 stuffed peppers
Total Time: 55 minutes
Prep:10 minutes
Cook: 45 minutes

Post Author: Spice & Tea

Leave a Reply

Your email address will not be published. Required fields are marked *