7 Edible Halloween Decorations

Directions

1. Use a rolling-pin to flatten the slices of bread. This will make them more malleable.
2. Spread margarine and cream cheese or peanut butter on one side of the flattened bread.
3. Roll up the bread so that the margarine and cream cheese or peanut butter are on the inside. Use the blunt edge of a butter knife to make indentations along the length of the “fingers” where the finger-joints would be.
4. Squish or trim one end on each finger down to a point to form the “fingertips.”
5. Press a single almond flat against the the pointed tip of each of the sandwiches to create long “fingernails.”
6. Use a squirt of ketchup or a dab of strawberry jam on the non-fingertip end of the sandwich to give the appearance of a bloody stump.
7. Over medium-low heat, melt the butter in a large saucepan. Add the onion and garlic, and cook until the onion becomes translucent.
8. Add the wine, and allow it to cook until most of the liquid has evaporated.
9. Add the tomatoes, chicken stock, and oregano, and then bring to boil. Reduce heat and then simmer gently until the soup has thickened. This should take about 45 minutes.
10. Use a slotted-spoon to remove the herbs. Use a blender to puree the soup in small batches until it becomes smooth.
11. Return the soup to the pan and slowly pour in the half and half while stirring. Add salt and pepper to taste.
12. Create the “eyeballs” by using a melon baller to scoop out the center of each bocconcini. Cut each pimento-stuffed olive crosswise, and place one half, with the cut side facing outward, in the hole of each bocconcini. This will give the overall appearance of an iris and a pupil.
13. Ladle the hot soup into shallow bowls, and float a few “eyes” in each bowl of soup.
14. Cut the hot dogs lengthwise into 1/2 -inch-thick strips.
15. Over high heat, bring a large pot of water to boil. Reduce heat, and then add the hot dogs. Allow them to cook until they begin curl. remove from heat and then drain.
16. Place the black beans onto a serving plate, and top them with the curled hot dog slices. Use a serving spoon to gently tuck a few of the exposed ends of the hot dogs into the beans, so that “worms” look like they’re crawling through the “dirt.”
17. Combine the cream and butter in a heavy saucepan over medium heat.
18. Once the cream and butter have warmed, add the chocolate chips, stirring constantly until smooth.
19. Add food coloring several drops at a time until fondue becomes the desired shade of red.
20. Transfer the fondue chocolate to a serving bowl.
21. Arrange strawberries, sponge cake, grapes, and pretzels in serving dishes.
22. Have guests dip the strawberries, sponge cake, grapes and pretzels into the blood-red chocolate mixture, for a fun dessert that’s absolutely to die for!
23. Sandwich the layers from the cooled Red Velvet layer cake together using the frosting. Cut the cake into an oval shape.
24. Roll your fondant to around ¾ inch thickness, to a flat oval shape around 2.5 times the size of your cake.
25. Place the cake in the centre of the fondant and use frosting to stick it into place. Wrap the fondant around the cake from both the edges, folding inwards to the front of the cake, then fold in the bottom. Cut away any excess. Use the extra fondant at the top to form the arteries (you may want to have a picture of a real heart on hand to use as a reference). Don’t worry about any creases or gathering in the fondant—they make for useful gory details later on.
26. Allow the heart cake to sit at room temperature until the fondant becomes firm.
27. In a small bowl, mix a spoonful of the clear piping gel with some drops of red (and black, if you like) food colouring. Now paint the fondant heart all over using a soft brush. This will give the heart a glossy, wet look.
28. Before serving, use a pipette or spoon to add coulis or jam ‘blood’ to the arteries and in a puddle around the base.
29. Crumble toast into fine crumbs.
30. In a blender, combine walnuts, garlic, and crumbs. Blend until finely ground.
31. Add lemon, oil, and parsley. Process until smooth. Add water as needed until desired consistency.
32. Add salt and pepper to taste.
33. Allow completed mixture to sit in the refrigerator for at least a few hours. This will cause the mixture to darken slightly (giving it a more disgusting appearance).
34. Serve in a bowl labeled “Cockroach Puree,” with chips or bread for dipping.
35. Put the ice cream and milk together in a blender. Blend until creamy.
36. Serve topped with green sprinkles.