Happy Halloween!

I hope everyone has a safe, fun and spooky Halloween.




I won't be able to post my Halloween pictures until mid November. That's when I will have my wireless Internet. I'm using the blogger app now. Thank goodness for this app because I can't access the Internet on my desktop. My current provider has slowed it down to almost a standstill. Can't wait for the wireless.

Cooking a big pot of Chili, tonight. :) Happy Halloween!

Pumpkin Pillows.

what you need

12 KRAFT Caramels

1 tsp.  water

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 tsp.  ground cinnamon, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup  canned pumpkin

1 Tbsp. brown sugar

1 tsp.  flour

1/4 tsp. orange zest

20   won ton wrappers

1 egg white, lightly beaten

2 cups  oil

1 Tbsp. powdered sugar

make it

MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.

HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

http://www.kraftrecipes.com/recipes/pumpkin-pillows-127535.aspx

Note to Justine:  I tried leaving a message on your blog, but it wouldn't let me. It kept telling me the word I entered didn't match. Even though it dd. Weird. Your virtual Halloween party was fantastic!!! <3 I will write more in an e-mail soon. :) 

Midnight Moon Cake.

• 23 chocolate wafers (reserve 3 wafers for the bat wings)
• 3/4 cup plus 2 tablespoons sugar
• 2/3 cup chopped TWIX® Cookie Bars
• 4 tablespoons butter, melted
• 2/3 cup chopped MILKY WAY® Bars
• 1/4 cup lowfat milk
• 3 packages (8 oz. each) fat free cream cheese, room temperature
• 4 large eggs
• 3 tablespoons unsweetened cocoa powder
• Yellow food coloring
• 3 M&M’S® Brand Peanut Butter Chocolate Candies
• 1 8-inch round spring form pan(s)

• 1. Preheat oven to 325°F. Prepare the baking pan. Line the bottom of an 8-inch round spring form pan with heavy-duty foil. Grease the pan’s sides and bottom. Wrap foil around the outside of the pan; set aside.
• 2. Process 20 chocolate wafers, 2 tablespoons of sugar and TWIX® Cookie Bars in a food processor fitted with a metal blade until finely ground. Add the melted butter and pulse until combined. Press the mixture evenly around the bottom of the prepared pan. Place that pan into a larger pan, such as a shallow roasting pan. Set aside.
• 3. Prepare the batter by heating MILKY WAY® Bars and milk in a microwave until melted, about 30 seconds to 1 minute. Stir until smooth. Set aside.
• 4. Using an electric mixer, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition
• 5. Divide the batter between two mixing bowls. In one bowl, add cocoa powder and the chocolate mixture; stir until blended. Pour chocolate batter into the bottom of the prepared cake pan. Tint the remaining bowl of batter yellow. Gently spoon this yellow batter on top of the chocolate layer, covering it completely.
• 6. Before baking, create a water bath to keep the top of the cheesecake from badly cracking. Carefully pour boiling water into the roasting pan until it comes halfway up the side of the cheesecake pan. Bake for 50 to 55 minutes, or until the cheesecake sets with a 2-inch jiggly circle in the center. Turn off the oven and let the cheesecake remain inside for 30 minutes with the door ajar. At this time, remove the roasting pan to a wire rack, and allow the cheesecake to cool in the water bath until it lowers to room temperature. Remove the cheesecake pan from the water bath and loosely cover it with plastic wrap and refrigerate for at least 4 hours before cutting into wedges.
• 7. To unmold the cake, gently run a small knife around the pan’s edges; loosen the hinge, and remove the cake. Place on a serving platter.
• 8. To make the bats, cut the 3 reserved cookie wafers in half. Either leave the edges jagged or, using a small cookie cutter, press out a scalloped edge. Arrange pairs of the cookie halves close together to resemble bat wings, pressing the inside tips slightly into the top of the cake. Place black M&M’S® Brand Peanut Butter Chocolate Candies in between for the bats’ bodies.
• Tip: Get the kids involved. There are many steps children will love to do in this recipe. For example, they can measure and add ingredients, then add them to the food processor and mixing bowl. Depending on the child’s age, an adult may need to be the operator! Roll up their sleeves and let them press the crust into the bottom and sides of the pan. They can make the batter, pour it in, and then decorate the top! Remember, there’s no right or wrong when cooking with children. Every result is a masterpiece.
• http://www.brightideas.com/bright_idea.aspx?ID=119

Syrian Hummus and Homemade Crunchers

Post and recipe courtesy of Suzie the Foodie.
http://suziethefoodie.blogspot.com/2010/10/halloween-treats-syrian-hummus-and.html

Kate Bush - Wild Man - radio edit still video. Kate's new album, "50 Words for Snow" will be released on November 21.

Autumn and Halloween Cakes (photos only)

www.pinkcakebox.com

Dragon’s Blood Sangria .

* 1 bottle red wine
* 12 oz. of club soda
* 2 oz. of cognac
* 3 tbs. warmed honey
* 4 sliced figs
* 1/2 cup red or black grapes, halved
* 1/2 cup pitted cherries (fresh, canned, or frozen)

Combine all of the fruit and full bottle of wine in your punch bowl or pitcher, adding the cognac and honey until the honey has completely dissolved. Refrigerate for at least two hours. When you are ready to serve, add the club soda and stir gently.

http://webspinstress.com/halloween/2010/05/21/halloween-punch-recipes/

Halloween Harvest Punch .

* 1 part Midori Melon Liqueur
* 1 part Dark Rum
* 1 part Light Rum
* 2 part White Cranberry Juice
* 1 part Unfiltered Apple Juice
* 1 part Simple Syrup
* Juice of one lemon
* Apple slices, blueberries and melon balls for garnish

For a punch bowl (32 ounces), use this recipe 8 X’s. Add the liquid ingredients and mix well. Top with apple slices, blueberries, and melon balls. For an individual cocktail: shake and strain into an old-fashioned glass. From Midori Melon Liqueur.

 http://webspinstress.com/halloween/2010/05/21/halloween-punch-recipes/

Wicked Witch Apple Punch.

Wicked Witch Apple Punch

* 1 750 ml bottle Skyy Infusions Passion Fruit
* 1 750 ml bottle sparkling apple cider
* 1 64 oz. bottle cranberry juice cocktail
* 1 Liter ginger ale
* 2 cups pineapple juice
* Red apple slices

Combine all of the ingredients in a large black witch’s cauldron with ice and stir thoroughly. Garnish with large slices of red apple, and float on top. If desired, add dry ice. Serves 12-14. Recipe and image from Skyy Vodka.

 http://webspinstress.com/halloween/2010/05/21/halloween-punch-recipes/

Butternut Squash Bisque.

Ingredients

• 4 Whole Butternut Squash
• 2 Cup Brown Sugar
• 1 Tsp Cinnamon
• 1/2 Tsp Ginger
• 1/4 Tsp Nutmeg
• 4 Cup Vegetable Stock
• 2 to 4 Cup Heavy Cream OR 1 cup goat cheese and 3 cup vegetable stock
• 2 Cup Toasted Pumpkin Seeds

Directions

• Take the squash and cut them in half and seed them. Rub them on the inside with the sugar and then roast them cut side down till tender about 35 to 55 minutes.
• Remove from the oven and cool slightly and then scoop the pulp out into a stainless bowl or terrine.
• Add the spices and with a hand burr mixer puree and add some or all the vegetable stock till it is smooth. Place in a non reactive pot and place on the stove and heat slowly.
• When hot enough add salt and pepper and then you can add the cream or the goat cheese and more stock. If you do not want dairy it is ok. Just use more stock if needed.
• At serving time place in a bowl or soup terrine and top with the toasted pumpkin seeds.

ow to Serve

Hot

Serves

Yields 12 cups.

http://www.celebrations.com/content/butternut-squash-bisque

October's Full Moon.

I tried using the Blogger app, but it wouldn't publish. :(

October's full moon is known as the Full Blood Moon, Full Hunter's Moon, Full Travel Moon, Full Dying Grass Moon and Full Falling Leaves Moon.

Enjoy October's full moon and the beautiful night sky. :)

Halloween Oreo Cookies.

http://www.flickr.com/photos/48992494@N00/2853043663/

Chocolate Halloween Cake Topped with Doughnuts.

http://iammommy.typepad.com/i_am_baker/2011/10/halloween-cake.html

Butterfly photos.

I took these, yesterday. Click on photos for larger versions. :)

The moon last night.

It was so beautiful . Be sure and click on the image for the larger version of the photo. You can see more detail when you enlarge it. :) 

Pumpkin Spice Cocktail

Pumpkin Spice Signature Cocktail was inspired by the intensity of autumn colors, textures and flavors. Dress The Drink’s Cranberry Pumpkin garnish and blend brings a new dimension to holiday beverages and cuisine. Cranberries, pecans, pumpkin, herbs and spices are the flavor intensifiers for their Pumpkin Signature Cocktail offering an autumn cocktail that enhances both the flavor of the cocktail and cuisine.

The Blend
1/2 oz Cream Liqueur
2 oz Three Olives Vanilla Vodka
1/2 oz Pumpkin Liqueur or Monin Pumpkin Spice Syrup
Dress The Drink Cranberry|Pumpkin Blend

Dress The Drink Cranberry|Pumpkin Swizzle Stick

The Mix
Rim half glass in dark chocolate. Over chocolate rim add Dress The Drink Cranberry|Pumpkin Blend. Combine ingredients in a shaker of ice and shake vigorously. Strain into your rimmed chilled martini glass. Top with Cranberry|Pumpkin Swizzle Stick.

http://inthemix.on-premise.com/2011/10/tipple-tuesday-17/

Butternut Squash, Ricotta, and Sage Crostini.

1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Fresh lemon juice

Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Ricotta-and-Sage-Crostini-367711?mbid=ipapp

Roasted Fingerling Potatoes with Chive Pesto.

1 3/4 pounds fingerling potatoes, halved lengthwise
1 tablespoon plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup (packed) chopped fresh chives, plus more for garnish
1/2 cup (packed) chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, chopped walnuts, or pine nuts
1 garlic clove
2 teaspoons fresh lemon juice

Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.


http://www.epicurious.com/recipes/food/photo/Roasted-Fingerling-Potatoes-with-Chive-Pesto-365189

The moon, sugarcane, an orange and a red hibiscus.

I took these photos Friday evening. They began harvesting the sugarcane on October 1, so I'm taking as many photos as possible. :D  Harvest/Grinding Season usually goes through Christmas (sometimes they finish in early January). I will try and take pictures of the farmers harvesting the cane and the sugarcane fields when they are on fire. It's a beautiful sight to see. Our red hibiscus is gorgeous, right now and our oranges, satsumas and lemons are coming along beautifully.







This is the wooded area I came through to get to the headland.  :) My property begins with the wooded area. My cousins's family owns the sugarcane fields in the front, side and back of my property, so I am free to come and go as I please. :) I love sitting near the fields and looking at the night sky.