The Pumpkin King (The Nightmare Before Christmas Cocktail)
2 oz Eristoff Black (mixed berry vodka)
1 oz Godiva Chocolate Raspberry vodka
Directions: Stir ingredients with ice and pour into a cocktail glass. Serve with a peppermint stick as a stir. The berry and chocolate flavors make this cocktail a good choice during both and Halloween and Christmas seasons.
“I’m a master of fright, and a demon of light, and I’ll scare you right out of your pants!” -Jack Skellington
Drink created and photographed by The Drunken Moogle.
Basic Apple Cider Jell-O
1 envelope Knox unflavored gelatin
1/2 cup water
1 cup hard apple cider, divided in half
1/4 cup Apple Pucker or other sour apple schnapps
Combine the water with ½ cup cider in a saucepan. Sprinkle the gelatin over it and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Cool till just warm. Stir in the remaining cider and the apple schnapps. Pour into cups and chill. Top with caramel ice cream topping if desired.
Creepy Critter Cheesecake
•1 1/2 cup(s) ground chocolate wafers (Famous Chocolate Wafers)
•4 tablespoon(s) sugar
•5 tablespoon(s) butter, melted
•2 package(s) (8 ounces each) cream cheese, softened
•1/2 cup(s) sugar
•2 large eggs
•1/2 teaspoon(s) grated orange zest
•1/2 cup(s) sour cream
•Yellow food coloring
1.Heat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
2.Combine cookie crumbs, sugar, and melted butter in a medium bowl; stir well. Press crumbs evenly onto bottom and sides of prepared tart pan. Bake until fragrant and lightly toasted, about 7 to 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.
3.Beat cream cheese and sugar in a medium bowl, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream and beat until just blended.
4.Add 4 drops of yellow food coloring and stir well to blend. Remove 1/2 cup of the cheesecake batter and place into a small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into a resealable bag.
5.Pour light yellow batter into baked tart crust and smooth top. Snip a very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the cheese holes. Bake tart until lightly puffed and center is just set, 30 to 35 minutes. Transfer to a wire rack; cool completely. Refrigerate at least 2 hours before serving. Serve with Chocolate Rats.
•8 large strawberries, stems removed
•1 container(s) (7 ounces) dipping chocolate
•1/2 cup(s) black decorating sugar
•Yellow and brown candy-coated chocolate-covered sunflower seeds
•Black licorice laces
1.Line a cookie sheet with wax paper. Trim a small piece from one side of each strawberry so they can rest horizontally on wax paper. Insert 2 sliced almonds — about 1 inch from pointed end of strawberry and about 1 inch apart — to make the ears of the rat.
2.Follow heating directions for dipping chocolate. Insert a fork into the large end of a strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly. Sprinkle with black sugar to coat and transfer strawberry to prepared cookie sheet. Add yellow candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Repeat with the remaining 7 strawberries. Refrigerate rats until ready to serve.
3.Make a hole with a toothpick in back side of a chocolate-covered strawberry and insert one end of a 4-inch piece of black licorice for the tail. Repeat with the remaining 7 strawberries. Serve with Creepy Critter Cheesecake.
Read more: Chocolate Rats - Redbook
Read more: Creepy Critter Cheesecake Recipe - Redbook