This year, New York City will celebrate Halloween over two weekends. So as we prepare for the second Hello Weekend, and the holiday itself, let’s take a moment to reflect. If you have a chance to take a break from the hustle and bustle of the four-day event and the Village Halloween Parade, be sure to stop by for a cool evening. Stock up on groceries, gather friends, and liven up your night with these four Halloween treats. -Inspired Recipes.
Scary Mini Pizza (WSN’s Noor Mahin)
material:
Pizza Crust — For a rectangular pizza, try Trader Joe’s Pizza Crust. Olive oil Your favorite pizza sauce Shredded mozzarella cheese Your favorite toppings
Instructions:
Preheat oven to 425°F. For a round pizza, roll out the pizza dough to about 6 to 9 inches in diameter. Place on a baking sheet lined with foil or parchment paper. Lightly brush the dough with olive oil and spread the pizza sauce evenly over the surface, within 1/2 inch of the edge. Decorate your pizza:
Ghost Cheese Pizza: Spread cheese in the shape of a ghost. Make the eyes and mouth using olives.
Jack-o-Lantern Pepperoni Pizza: Spread cheese evenly over dough. Take two pepperoni slices and cut them into triangle shapes to make eyes. For the mouth, get creative and shape the pepperoni slices into a jack-o-lantern-like grin. You can place pepperoni slices with a big smile, or you can cut pepperoni to make teeth.
Frankenstein Pizza: Spread the cheese in a rectangular shape. Decorate the pizza vertically and place an olive at the top of the dough for the eyes. Create monster stitches by slicing the olives even thinner and alternating them vertically and horizontally. For the nose, place a mushroom in the center or cut pepperoni into trapezoids. Cut two slices of pepperoni into thin slices to make the opening. To form the teeth, chop a few onions and place them in a straight line between the two lips. Cut two bell peppers into thin slices for the ears.
Bake for 5 to 8 minutes, until the cheese is melted and the dough is golden brown and crispy on the edges. Very Scary Strawberries (WSN’s Noor Mahin)
material:
1 box of strawberries 1 pack each of white, milk, or dark chocolate (Ghirardelli Melting Wafers or other melting chocolate) Thin sticks Pretzels or chocolate Glico Pocky biscuit sticks
Instructions:
Wash the strawberries and dry them completely, leaving the stems on. Microwave the chocolate in 30 second intervals, stirring in between, until the chocolate is completely melted. Garnish with strawberries.
Ghost Strawberries: Dip strawberries in melted white chocolate, lift and twist slightly to release excess chocolate back into bowl. Use milk or dark chocolate to create small dots for the eyes and mouth.
Witch’s Broom: Remove the stems from the strawberries and press one pretzel stick or Pocky on top of the strawberries. Dip strawberries in milk or dark chocolate. Then, drizzle a thin layer of chocolate vertically in a zigzag pattern to create broom tassels.
Skull Strawberry: Strawberries coated with melted white chocolate. Use milk or dark chocolate to draw semicircles for the eyes and smaller semicircles for the nose and mouth.
Chill in the refrigerator until the chocolate is set, about 30 minutes. Creepy Cookie Witch Hat (WSN’s Noor Mahin)
material:
Cookies of your choice 1 bag of peanut butter cups 1 bag of milk or dark chocolate (such as Ghirardelli Melting Wafers) or other melting chocolate 1 bag of candy corn
Instructions:
Heat the chocolate in the microwave for 30 seconds, stirring at each interval until completely melted. Unwrap a peanut butter cup and place a small amount of melted chocolate in the center. Flip the peanut butter cup over, place it in the center of the cookie, and use the chocolate to stick it together. Place a small amount of chocolate on top of each peanut butter cup. Take two pieces of candy corn, place them back to back in the center of the peanut butter cup, and use chocolate to stick them together. Boo Shetta (WSN’s Noor Mahin)
material:
1 baguette 2 1/2 teaspoons olive oil 2 pounds medium tomatoes, diced 3 garlic cloves, chopped 1 handful of basil leaves Salt Pepper Slices of mozzarella Balsamic vinegar
Instructions:
Preheat oven to 450°F. Cut baguette into 1/2-inch slices and drizzle with olive oil. Place on a sheet pan lined with foil and cook for 6-7 minutes on each side or until golden brown. In a bowl, mix together the diced tomatoes, minced garlic, chopped basil, and olive oil. Season with salt and pepper to taste. Top each baguette with a spoonful of tomato mixture. Cut ghost shapes from sliced mozzarella cheese or use a ghost-shaped cookie cutter and place on top of the tomato mixture. Dip a toothpick or spoon into the balsamic vinegar and create two dots for the eyes and one dot for the mouth.
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