Food Network Chefs' Top Halloween Recipe Videos 🎃 Food Network

**The Creation of a Kitchen Cauldron Cake**

All right I'm going to KCK my Piping Bag again just a medium round tip we're not decorating we're using this as kind of uh our spackle all right so what we're going to do is kind of just kind of create kind of shingles if you will a little glue cuz to this we're going to make the exterior this is going to be like you know it's like we're framing it right now now we're going to drywall it so we need to kind of take a nice offset spatula smooth it just like that right and obviously you want to do the whole side of the cake you're going to frost the whole thing so we got these chocolate wafer cookies zip them up in a food processor till they're fine like this and we are going to literally just kind of Pat these down and create that beautiful kind of metallic cauldron exterior using these chocolate wafer cookies cast iron looking exactly cast iron it's craggly it's rustic scary and it covers up any imperfections you know so when you're done with this obviously you can kind of sweep that off using like a silicone brush or whatever but this is what it looks like I was doing this all morning oh that is Gorge completely W Jeff Mor well done Jeff Frankie the frosting they now I think our cauldron needs something to keep it warm doesn't it so let's make a little fire to go around it I've got some uh caramel cookie Wafers little sticks I our logs yeah was I think that was the and then I've got some hard candies and orange orange and red that I crushed up to be our fire so you just kind of put these in little different sizes go around it's looking good and then you take your little fire here and put it in with the logs isn't that clever isn't that cute very clever all right so I'm going to keep going around the bottom of this Jeezy it looks like you've got something else for our cauldron cake time to fill up the cauldron so we have a bunch of green things but first we need need handles for our cauldron right so oh go to a local vending machine you get chocolate covered Donuts you cut them in half with a little bit of bias you see that okay all right you ready can I get in there yeah while burning myself go for it okay just going to put them like this look at that oh and it fits right look at our handles okay you ready for that so C that works then we're going to take some pistachio pudding look at that what they make pistachio flavor this is going to be our our boiling liquid God is there pistachio literally in the pudding you put crush them up there is yes it is you can put a little more green coloring if you want really okay okay I have never seen that looks so cool we're going to put a few um oops H what are the odds that that bounce B we're going to put a few um green gumballs okay what's that supposed to be like the bubbles coming out oh I get it bubble bubble spoil in trouble these are just little green on perals little sprinkle candies cute no particular order you can eat a few are you ready oh big man oh man look at this look at the bubbles Jeff let's go wild here and then bubbling you got to have some eyes you have to and there you go are those gummy eyes those are gummy those are gummy eyes looks good I present to you the kitchen cauldron cake I am using store-bought donnut holes and just wait till you see how cute these are so Mauricio I've got a bowl of melted green candy melts I just dropped a store-bought doughnut hole right into the bowl and then here's the trick for getting the chocolate to sheet over you just kind of tap and let it kind of sheet down see how pretty it looks I don't know if you'd ever refer to a green dnut hole is pretty necessarily but it's kind of cool M so these are candy eyeballs and I'm just going to put one right on top look how cute look Mauricio it's a big green eyeball he looks so alarmed I love it so I'm going to do that exact same thing to the rest of these I've got red candy melts in a Piping Bag and marce you got to watch this I'm going to use it to pipe little squiggly veins on the eyeballs ew we need some eye drops here BL no they're veins look at that is that cute or what all right I'm going to do that same thing to the rest of these now I just have to let these sit until they're completely set it'll take about 15 minutes okay very cute dut hole eyeballs

"WEBVTTKind: captionsLanguage: enI think the kids are going to love my super simple graveyard enchilados oh yeah it's meaty it's cheesy and it's easy I'm going to show you what to do Katie if you could please I like to always chop up some lettuce or really just get the shredded in a bag from the produce section for my enchiladas just like they do it in San Antonio Texas you got to cover it up with lettuce so you pretend like you're doing something healthy you know what I'm saying it is same here so that's just Iceberg she's going to shred up and then the jalapenos I like to put in the recess and the free space in the dish so just slice those in half lengthwise okay sounds easy um over here on my pan I've started the flavor which is super simple it's just onions salt pepper cumin and then I've added in some jalapenos super simple so just some cumin but if you happen to find one of those Southwestern you know seasoning WR with that I just want to give you the most simple way to create this so if you want add some flavors to it you can't you think they're paying the skeleton golly yeah I thinkl is getting money are you kidding the season and everything you guys see right through me all right you guys let's bone up on this uh recipe a stop right so this is just rotisserie chicken that you can actually buy already shredded off the bone for you uh or you can get it off the rotisserie chicken putting that in it's already cooked obviously so we're just going to add the flavor and mix it around this is a cup of diced tomatoes with green chilies also really big in San Antonio with a big old block of cheese for some nacho sauce by the way and just kind of move that around you could totally add leftover cooked chicken anyway right or do you feel passionate about the rotisserie cuz I often have a little bit of leftover chicken hanging around I also find three chicken is kind of overcooked a lot it is it's so you you that's why I like to bring a little bit of moisture back to the game for the rotisserie chicken reinvigorate bit if you will so I've just toss that in there and now's a good time just to bring it off of the Heat and then I add in some of that was a wedding gift for Katie rotisserie chicken was it oh yeah you have roer chicken and no baked desserts you know what else could a girl ask for in this world all right so I've got some corn tortillas that are warm you can like microwave them really quick uh toss them in a warm oven a lot of times people also will just dip them in some hot oil but this is a real safe way to do it yeah it happens oh I do it all the time it's gluten-free the way so just a little bit of your filling there true a lot of bit and then simply just roll it over seam side down and I like to place them in my dish perpendicular to the actual short side and just keep on going Kelly you want to do you help yeah yeah put me some chicken on here and we'll get rolling really simple to do and this would be fun if the kids want to make it with you or make it together it is a fun simple assembly no you know folding in of the edges like a burrito or anything like that so you know it's not a lot of and you know what you could do make the whole thing and then when you get home from trick-or Trea and bake it and eat it exactly it's a great make AE head send the kids out trick-or-treating and eat it I've got the enchiladas oh I like that TR and then right in the center I like to place the jalapenos I just love a roasted or fried jalapeno with a Mexican dish as an aside just kind of like slice into it yeah and because it's Halloween and we want to keep all of the ghouls away a little bit of garlic you know what I mean put that in the center I love a nice tender piece of garlic and then I'm going to bring it over here now there are many things you can do you can do like a red sauce you can do ver like a green sauce but I love a mole that I did not work for how many ingredients are in mole sauce a lot 20 it could be anywhere from 10 to 15 to 30 ingredients so you can just go to the grocery store and buy something that you reconstitute with water and because this is super simple that's what I doing just some mole sauce over the top nice and thick and Rich and usually the one you find in the grocery store all you have to do is add water or you know even some chicken stock will do the trick this is on the list of things you make once from scratch like strudel dough from scratch you stretch it over the table once and forever Frozen Jeezy said puff pastry I have never made puff puff pastry okay it's not going to happen well we have to make it every day you know the restaurant I worked at right same one you worked at that's what happens when you're they made it fresh you're like are you kidding I'm going to put this into the oven for about 253 minutes at 375 can you freeze it like that before you cook it you can and you can get it right into the oven just like that oh I love that a here we go oh we still haven't addended the graveyard reveal yet this is going to be a graveyard right it's going to be a graveyard yes so we're not done yet look at that yum yum the jalapenos kind of look like they're in the graveyard they do a little bit right so to make this the super simple graveyard enchiladas we just simply took some flower tortillas if you're artistic you can kind of freestyle with a pairing knife if you like you can also just uh print something out online and Trace around it with the knife I love that yeah hello right so so easy to do but it just sets the spirit for everything just kind of put it in there okay I'm kind of obsessed with this I know for your Halloween Buffet it's adorable maybe I actually want to go as a dish of enchiladas for Halloween maybe oh man JP out I'm freaking out all right there we go cat yeah lost her marbles there it is love it okay what about the rest one she's giving me that corner piece that's how loves me you want that you know I love you Alex this is great those Cool October nights if you're in the Northeast this I just think I just think this is Kitty but it's also very adult that's what I like I like when there are kid dishes that honor the adults eats the same thing and a picture of margaritas hello and you might need a little bit of grass oh how about a spicy Margarita CH on the rim yes a SP spicy marul Rita oh oh God you too this is very I like the way this smells already it's also important right you can only like sustain you know these kids you know just chalk full of nougat caramel you know they need some sustenance at the end of the night Jee I'm sending this one down to you PR coming at you this is so belly Waring this is so comforting dead I love the taste of the chicken I love all the flavors it's not muddled it has a little bit of heat just a little bit belly warm you can give Scully some Don you looks a little hungry Mr Morrow what's going on down here well I I I know you don't think it's possible but you can make your own jelly worms at home from scratch and it's really fun yes it is shut the front door let me show you how to do here it matches my outfit oh I don't think there's anything that matches that outfit huh okay so all you got to do is start with some gelatin some cream some sugar some water right boil it up let it all dissolve just your standard gelatin mixture you add a little cream in there for a little cloudiness we want to see that right okay and now you take a bundle of straws uhhuh in here you take a little piece of white bread stuff it in there right that's our base you wrap it in in rubber bands you want to take the Bendy straws and pull them not like that to create The Ridges that worms have right come on brilant man this is so much fun I can't wait to show you guys this I'm so giddy my mustache is going to pop off okay you stuff it in there to create a plug also to hold it up then you pour your gelatin mixture watch The Bread St gentle it gets a little messy but you can definitely hit every single straw the bread stops it plugs it up into the fridge it goes right for about an hour hour and a half and then what you have are these little guys you pinch the end like this this is so cool and then you just kind of rip it out then you got a homemade jelly worm I love that wait but we're not done there's more we take some crushed up chocolate wafer cookies a nice little dirt Mound you take all your little jelly worms look at look at you can throw them in there have the kids dig for them pull them out how fun is that now you can do this with store but jelly worms but this is so much more f that is so cool I like it and you can flavor it up you can make purple ones blue ones black ones whatever you want but hide them in there for the kids really good idea how cool really like that a super cool Halloween ice box cake the bottom of it is going to be the sandwich cookies some chocolate ice cream chop up some peanut butter cookies and then there going to be like little cookies that look like tombstones on top you see where I'm going right okay so I'm going to start on the crust I have 32 chocolate sandwich cookies that I'm going to pulse in my food processor I'm going to post this down to no large chunks are left all right that looks pretty Sandy to me I reserved a half a cup of my sandwich cookies I'm going to use that for the topping later 6 tbspoon of unsalted butter that I've melted and a pinch of salt to enhance the sweetness I'm mixing this together that butter and the salt and those sandwich cookies and now I'm going to press it into my pie dish making sure it's nice and even all right so what I love about this recipe is that it's no bake I'm going set this up in the freezer until it's firm and then add the rest of my toppings the crust for my Halloween ice box cake has set up so I have my favorite ice cream that is chocolate flavored ice cream that has really softened you want to make sure the ice cream is soft so you can work with it and this is about 1 and 1/2 quarts of softened ice cream and it doesn't have to be chocolate it can be any ice cream that you like all right I'm going to build this graveyard pie put down some of my chocolate peanut butter candies got some of these chocolate candies with a nut in the center some more chocolate candies okay that softened ice cream smooth this across and this doesn't have to be neat guys it's Halloween it's supposed to look creepy another layer of candy my final layer of ice cream to make this really look like a graveyard take some of that crushed chocolate sandwich cookies and put it right on top so it's going to look like my dirt now you can find these cookies on the cookie and cracker aisle and all I did was just take some chocolate frosting and I drew RP on top this is not something you typically find in a graveyard but I just thought it would be cute to add pumpkin little candy pumpkins I mean after all it is Halloween going to put this in the freezer and let it set up and it's time to partyo so we got some instant chocolate box pudding mix here delicious ready to go okay now we're going to add our graveyard dirt so we have some uh sandwich uh cream cookies here that we pulverized and we're just going to make that beautiful spooky dirt so kind of give it you know some texture if you will some topography yeah beautiful okay so next we're going to do a little uh you know some green sprinkles here for the grassy part okay all right give it a little depth this reminds me graveyard cake that we made one time next we have our uh uh flesh eating worms you know got have gummy candy worms here of course next we need the Tombstones here we took these little sandwich these long sandwich cookies and they make food grade uh silver spray paint we used this on our pumpkin cake last year if you guys remember so you can check food network.com for that boom look at that let it dry and you got these tombstones right here spray in your mouth I remember remember you sprayed in my mouth and then we got some bones here right and next where get the bones the bones are just little candy bones here you can eat them they're totally edible and of course this is going to what our finished product looks like come on down here for our very spooky graveyard chocolate pudding and we got some candied skulls here that go with the Bon you got everything and don't forget to add a little more add a little more texture for like the dirt from when the zombies come up from the dirt it happens all the time so I'm going to let you do the honors do it P thank you I was one fan of that dance you okay that is gross now that these are sliced I'll melt 2 tablespoons of butter and my Skillet now I'll add my onions this is a lot of onions but they'll cook down I'll add a pinch of salt and this will help them cook faster because the moisture gets drawn out by the salt and I'll also season with some pepper and I'll stir these around and let them get soft it'll take about 7 to 10 minutes and then I'm going to continue to cook them down until they get Jammy and sweet and delici delicious okay now I'm going to add 1/4 cup of water and this will help these onions cook down and stay really nice and soft as they caramelize I've got my Sharp tedar here and just my basic homemade pie dough but you can totally use store bot if you want I'll unwrap this and then I'll divide it into eight parts I'm going to roll them into balls okay I'll just dust that right on I'm rolling my dough out into an oval I'm just shaping it with my hands and then rolling it out with my little rolling pin all right the dough is looking good I'm going to remove my onions from the heat they are looking great and smelling even better let me let these cool for a little bit I'll first add my cheddar to the top of my pie dough I want to do the cheese first because it'll melt in the oven and I don't want it to come out of the ghost's mouth that might just look gross a little pile and I'm adding the pile of cheese just slightly below Center on my oval I'll add a scoop of onions and then I've got some small piping tips here that I'm going to use to cut out the ghost's face and I'm actually going to cut out the face upside down because when I fold this over it'll be right side up so he'll get two eyes and a mouth and now before I fold this piece of P dough over I'm going to get some egg wash on here so that it seals shut and this is just an egg beaten with a splash of water now I'm going to fold the ghost face over the filling see not a scary ghost a really goofy funny ghost and now I'm folding in the sides and then I'll lightly press the edges to seal and there he is and now I'm going to give him some more ghost pie friends yay these are so cute I've got my little band of ghosts now before they go into the oven I'm going to brush them with some egg wash to make them shiny on top okay and then now I'm going to sprinkle them with some flaky salt now I'll bake these at 4:25 for 20 to 30 minutes until they're golden brown and while they bake I'll make a honey mustard dipping sauce this is sweet and zingy and it couldn't be simpler I'll just add about a cup of Dijon mustard to my bowl and then I'll add a little honey just about a tablespoon or so and I'll whisk it in I want to check on my pies now these are so stinking cute they've gotten a little puffy and you can see the filling so we have this pumper nickel Bo isn't it beautiful beautiful um so we we're basically taking things so the color makes sense so you're going to flip it upside down because now we want The Cauldron feel and you're going to cut off like the first two inches of this and then you're going to hollow this B out very good just like and then you're going to take out the bread but you're going to make cubes cuz we're going to eat that later can't waste that can't waste that all right so in here I have butter and onions and garlic and I cook that on low cuz you don't want to burn the garlic and then I'm going to start adding my spices so I have some paprika um I have some mustard powder yes okay and now this is cayenne for some spice there you go and you're just putting all of these herbs in here so they can toast and and they could just be mixed into the butter and then I'm going to add some salt which I call compliments mhm you know cuz if you don't use it you don't get compliments okay that's right okay like I like um so you put in some flour because we're we're basically going to make a rue so we're doing our vegal for the cheese sauce so I have some uh warm milk here and it gets this skin on it don't worry about that I'm just going to stir that back in cuz it's Halloween it looks kind of gross and nice for the holiday it's important to have warm milk we always say so you don't get lumps M cold milk isn't good so as you can see I'm gradually adding the milk love it last little bit in there all right Jeff can you give me that cream cheese let's have that let's do it you want me to plop it in there for you all not on my brooch not on your brooch yeah there we go thank you I am all right and you know why we're using yellow cheese and not white cheddar why because Pino cheese is yellow it always is learning new things every day all right so cheese let's put some cheese in here I had it as a sandwich you ever had the Pento yes yes on white it's so simple little late to the party here buddy let me just tell you this if I stopped right here I could have just mac and cheese sauce this is what this is but um I just added some pimentos which are chopped up there it's great just like canned pentos jar pentos right you want them all in right y or you can rast you could use some roasted peppers and put those in and then I have some green chilies cuz we want this devilishly okay so let's taste this this is great love way to double taste double spoon my mouth's watering cuz this is food for me yeah oh wow all right that's good heat you know sound like creeping up on you all right so you want to do the honors and put it in there all right we're going to pour right into this right going to pour right our Bo this is I'm glad this is a great single serving a little bit of Italian sausage in there oh there you go Sun ring a good thing you got to put meat in it w that's Game Day official right there are you kidding me that is true that would be great oh my God right look how good Teresa would be good in there too that would be good I'll take it I think you could do two blls one with meat one without me there you go there you go all right so what I'm going to do now is put it under the broiler so it's going to Brown ni I'll show you how to open go to down you just got to be careful when you open things up in this okay yeah you they wouldn't do that to our guests hope they might cuz that would sure we would be covered in pimento okay my goodness right you put that right in front of me I okay I'm coming over there okay here let's I'm com over here look at this okay so what we have done oh my goodness is we've taken those cubes here they're like the logs of the campfire and here are the Flames too cute okay this feels good and the brck is kind of toasty oh my gosh this is all for me look at beautiful should I put this in it yeah why not yeah because it's a cauldron yeah completes the picture great um this reminds me of Clash of the Titan you want some of this of course I do you know want plate I'm just worried what are you worried about it's so hot n it looks good oh look at that top I got a little bit of that that crusty caramelization on top de devilishly I want that bite on top oh man you know what well it's it's thick enough the whole Carla Carla Carla Hall first of all it's the best pimento cheese spread dip whatever I've ever had right cuz it's cuz that spice level it's never like this it's like 3° Spicer than what I'm used to and it's necessary it's so good I have some green and orange Peppers that I've cut little Jacko Lantern faces on and then I'm going to take the insides out and then stuff it with that jumbalaya and then roast them in the oven that's so cute all right I have dice some onions some green bell pepper now I'm going to dice some celery so I'm starting off with the jumbalaya the stuffing jumbalaya is the perfect filling for the peppers I mean we're in rice country you got to add some rice dice celer to my peppers and onions I'm adding canola oil to sweat my veggies first bell pepper onion and celery add a little butter a little extra fat and a few pinches of salt all right so I've sweated my veggies down just a bit now I'm going to add my andoy sausage and I want to Brown this sausage so I can get some of that flavor to come out okay all right to this I'm going to season some more by us using a little Cajun seasoning paprika oregano salt pepper onion powder garlic powder almost very similar to my house seasoning with a little bit more Kake now I'm going to add my rice that I've already rinsed that's 1 and 1/2 cups of white rice I'm toasting my rice which is going to allow it to soak up all of the flavors that's going to be in this pot start adding my liquid with 1 and 1/2 cups of water and 1 and 1/2 cups of chicken stock and I have two bay leaves I am going to cover this and let it simmer for about 20 to 25 minutes until all of the liquid has absorbed now I have to get my bell pepper and cut out my little Jacko lanterns so I've done a few but I'm going to show you how I did it so you take a pairing knife you're going to cut little triangles for the eyes right you guys have carved pumpkins before so we're doing like the same thing here same idea make a little DT in the center for the nose then you want to slice across for the mouth okay so two eyes the nose and the mouth you see all right so what I'm going to do next is carve out the top slice off the top take a spoon and take out the ribs the things inside all of the seeds this is where I'm going to put that rice make make sure you save the lid because you can kind of put the lid on top once we put that rice in so my jumbalaya has been cooking for about 25 minutes o smells so good I'm going to give it a quick fluff it smells like Louisiana here the spices the bay leaf the earthiness from that and and dewy sausage before I add this to my Peppers I'm going to add some green onion it gives it that mild onion flavor and a little color now I'm going to stuff my peppers with this jumbalaya all right I'm just stuffing it to the rim when the peppers roast in the oven it's going to soften up and this entire thing is going to be edible and it's so cool to use Peppers because peppers are already in the dish put the top back on add a little water to the bottom of of this casserole dish that's going to help create some steam and cook those Peppers cover with a little foil my oven is preheated to 350 I'm going to bake this for about 45 minutes my pepper lanterns are done the grapes reveal ooh those are beautiful the colors are so saturated woo it's hello they're going to look like little cemeteries and cups you're going to love them and I'm starting by making some homemade chocolate pudding so I added sugar corn starch and salt into a little saucepan very simple and I'm going to add some milk 3 cups of whole milk anytime I make pudding from scratch I always use whole milk cuz it helps it just be a little bit richer it helps the texture and then four egg yolks look how beautiful that is by the way I wish my cooking show had slow motion look and then just whisk it and basically this is sort of a custard it's sugar and eggs with some corn starch and the cornstarch helps that pudding texture okay now I need to just cook this slowly while it heats up and thickens it's going to take about 5 minutes what once a liquidy runny mixture has turned into pudding and I'm going to add about a teaspoon of vanilla and then now it is vanilla pudding it's a simple as that but I'm going to turn it into chocolate pudding now and all that's required there is just bittersweet chocolate cut into chunks you can also add semisweet chocolate chocolate any kind of chocolate you want I like bittersweet because then you wind up with a pudding that isn't overly sweet sometimes if you use semet it's a really sweet chocolate pudding okay and then look at this Alex look how quickly that chocolate starts to melt how much do you love chocolate pudding I love chocolate pudding and then to give it a little bit of silky richness I'm going to add a little bit of butter I love to do that and then just Stir It until the butter is melted I turned off the heat under the pudding and I mean this is such a versatile thing to make okay so now it's time to fill the cups and I just have some cups on a sheet pan because that'll make it easy to put it into the fridge so I'm going to try to pour and we'll see how we get oo we'll just see how dextrous and talented or not talented I am so I cannot let this stay in the pan although if lad Drummond was in the house he would kind of take this pan and go be alone with it somewhere knowing his patterns okay come around Alex and we'll go to the fridge so I'm going to chill these and we'll eat them later for our midnight snack yum but as we tend to do these days I've got some that are already chilled you want the pudding to chill for at least a couple of hours just so it's totally totally set so we got the chilled pudding cups and I've got a bowl of crushed chocolate cookies and I'm just going to do one for now so this is like the dirt in the graveyard and then I have these little store-bought cookies and this is really something you need to have around Halloween time an edible marker so you want to get this Alex r i p rest in peace kind of a morbid dessert isn't it Y and then you just kind of rest the little Tombstone there you can add a few more crumbs and then I have some little candy bones look at these and you can sort of have blood have the bones sticking up out of the ground and now this is kind of actually gross but I have body part gummy candy so like a foot can be sticking what is is that brains we have a blue brain so we can put this over here anyway more bones and you can just have fun with it you could add gummy worms if you want whatever you have on hand so give me just a few minutes I'm going to finish off the rest of these we got brains we got feet we got tombstones we got Halloween dirt cups even though they're a little bit morbid I think they're precious all right Alex start us off all right well Katie we have six pans here right now you don't need to go out to the store and buy 500 pans you can just use oh my God that was terrible I have to leave oh that scared me it's so it was just running through my mind I'm like I don't think they're going to get me welcome to Halloween this is three boxes of cake mix you can make it from scratch use the same batter or three boxes you could do three different cake mixes honestly you could um so now we're just going to build the cake itself right or the top and I'm going to it's a te the first thing you want to do is make the layers flat so we just trim that off and you just leave them sitting flat on your cutting board and then the frosting cream cheese yummy really Jeffrey so jeffre is building the bigger layers and I'm just building the smaller ones Frost one layer oh drop the top that lazy Susan jez and now you notice I've put the non crummy top side up so when you spread your frosting you don't get so many crumbs so if you do crit trim right don't use this use that flat side so important right we're just going to go more frosting can you ever have enough no never by the way I just want to say that Jeffrey has been eating snacking on the frosting oh uh look at him he's it's cream cheese frosting very good I I I I truly believe that uh red velvet C or in this case dead velvet cake is just a vehicle for cream cheese frosting let's be honest it's the butter to Lobster exactly so this is kind of the the the dramatic piece that Katie was referencing the dead bloody velvet part okay got a nice offset spatula you could use a knife and then you just take a glass oh what is that well some going to shoot out of that LE I know nothing can jump right make sure there's not you cut straight down okay right right we've got a little leftover cupcake oh I'll take that right in the glass oh oh BR by the way you get all sorts of lovely scraps with this a little glass cupcake so this is our cavity this our and and if you are you hungry down there there for you and then you got him back Frost the inside okay and the the the frosting is like a seal a little Fork a little fork for a little the frosting is like a seal all right and when then we're going to pop this in the freezer and make it ice cold so it seals the frosting and then it makes a vessel for the blood Sunny tell us about the blood it's the perfect raspberry blood very simple uh two big old bags of frozen raspberries then you're going to get some corn syrup a little pinch of salt put it on the Range bubble bubble bubble and then you've got some sauce now if you're adverse to the little seeds right just come in and you're going to Sie it out ah do a little push through of a nice fine mesh Sie and see how it already kind of gives you that blood Vibe but we all know real blood is not that red do you know what I'm saying so let's make it a little bit more realistic Oh by adding a little bit of chocolate syrup into that strained raspberry syrup and that's going to create a deeper richer red color like it's been out of the system for a little while it's oxidized blood like it's just been hanging out you know crime scene blood exactly this is a scary cake so here's the Frozen one ooh okay Katie do the honors is something going to happen here no no no no no look no tricks Kati all right so just pour it in blood's going right up we're filling it up and that Frozen frosting acts like a seal I swear there's no trick the vinegar and baking soda okay and this is just the first coat we're going to do a second coating of the frosting to kind of make it look a little better you could have a very you know according to Martha Stewart these kind of semi frosted cakes are very chic but we're going to do another layer to fancy it up okay just get that third layer trimmed right on top now it's time to decorate I am making homemade mering bones super easy we whipped up some mag whites with some cream of tartar for stability gran ated sugar Jeffrey give you a nice crunch just like a good oldfashioned bone and of course a pinch of salt whipped it up put it in a Piping Bag I got my oven at 200° and then we make the piping we got a nice little kind of smallish tip here and you want to start with almost like a little heart shape and then go down nice and slow you get the hang of it and then another kind of upside down heart right there look at you and look at that that's a bone you repeat it once you're done piping again in the oven as low as it goes okay you guys got some right there you got these crispy little bones and then Sunny can you help me out here yeah look at that all you have to do is use the power of the frosting on here ad sck and I like doing it kind of in various and put seey hang out I love how they're different sizes you know it gives a lot of different dimension to the cake and you'll notice that we did put that second coat of frosting to really smooth out right and have enough that you don't you really can't see what's going on inside that you have no red velvet Vibes at all it's going to make hopefully this the big payoff of this bloody slice that Jeffrey you have the hon doing that much more dramatic that it's yeah ready for this oh my God going style right there do that done that the mid 2000s 2001 oh no oh okay I'm ready to catch it gz don't mess up your suit man man whoa gz that is in wow look who showed up to Halloween with a vetta give a it's time to eat I mean that is very effective Sunny I'm glad you strained it too because it does have that spillage you know you guys it's delicious it's time to are you ready yes pass the giant eyeball cake Katie all right I'm getting it started let me see what you're doing okay this is really cool because the whole cake is actually being layered inside this bowl so that way it's you know gives the round appearance of an eyeball okay so I'm starting off making my gelatin for yes I've got to make both the iris and what's that the pupil gosh brain part so I'm using some blue you use the little the the berry one gelatin and then you're going to reserve a little bit of it so Reserve that I loveer and this is how you make the pupil you reserve a little bit of the blue and you add to it some black food dye dark so you put that in the bowl first very thin layer refrigerate it for 30 minutes also very important to spray this with nonstick that is really going to help you then you take a cutter ow put it in the middle cut that eye and then I'm going to use a little it's okay oh I see you cutting around you're an excellent surgeon yes yes I'm just going to put it right in there and then take this out the blue goes on top look at this people see what's going on and that goes into the refrigerator and sets up so you set up the black pupil first right yep pupil first then Iris so it's 30 minutes for the pupil and then another 30 another 30 for that look at that to set up and it comes out like that wow all right wow all right you know what you got to do that's you got to pass the cake pass the cake the cake all right so actually I'm going put it right here I am going to make the whites of the eyes it's very simple you just go to the grocery store and get store bought cheesecake mix it's the no bake no bake this actually takes about four boxes of it um so we can do the volume of the eyes of the whites so also on the box it's going to tell you a certain amount of milk we've changed it and lessened the milk so it's a little bit tighter so look for this recipe on food network.com theek so into our Bowl going to put the dry it was Beau gz taught me that trick and some milk go in now remember this is less volume of milk for four boxes than required it's going to make a thicker cheesecake a lot thicker yeah it's going to be a little bit tighter than say pancake batter that's what we're going for my favorite hand mixer this is my actual favorite thing my my favorite tool my mom would use growing up yeah yeah cuz I like the ribbons that it would make in the batter I like the way that it sounds something good coming out of it yeah then I got to lick the wands it also has a smell like you could smell the mixer itself the electric motor in there yeah like it's working hard make sure you get all those little moments out oh take a drink I know right you like that Katie right if you've ever done like the pudding at home you know the texture you're going for this is more like a pudding texture and I'm just going to pour it right over the top just make sure everything that's good got mixed in there hook me up cheesy I'm holding it pretty steady so now in addition to the actual cheesecake mix that goes in that box or comes in that box that you buy in the grocery store they also provide you with the crust the graham cracker yep so they give you the graham cracker and then you're to Fashion your own crust so what we've done is we've actually paid attention to the rules on the box we haven't deviated and we've made the crust out of the graham cracker that they've given to us but then added some red food coloring so let me move this over here once you get the batter in you're going to just you know let it settle some of those air bubbles will come to the top you can kind of see them right here and then just get on in there exact exactly and then just get this in here evenly and then you're going to flatten it out I like that it's a thick crust cuz I always want a lot of graham cracker crust exactly that's graham cracker I mean you could use this but you know come on man Man Hands in the kitchen hands in the kitchen yes use the uh Nature's offset spatula make sure you also push down in the fridge it is going into the refrigerator wow there we go and let me take that for you go bring that back over and there go the eye whites for you so I'm done with my part want to pass it over to you yeah you got to you got to do the Revel you do you did all the hard work see you Katie are you ready for this guys let's see it it is oh really fun what you want to do obviously before you do the unmolding a little bit of hot water around the edges here just dip it in there then flip it out properly onto a plate pass me the cake pass the cake pass the eyeball cake here all right this there's nothing scary about this Jeffrey right but what is scary is a bloodshot bloody eye nothing scarier than that so we get some of that gel food coloring writing gel here and we are going to make these little squiggly patterns starting up here it's like I've been up all night studying for the test it's been cramming for you know look at this oh look at that oh boy wow look at that I feel like my eyes are burning just looking at this great look it look it real bloody look at that so good I'm so gifted now we take some canned cherry pie filling what's that for and now around the perimeter cheesecake the Cherry Pie really good it's a cherry cheesecake classic oh I love this Chef I am so gross and delicious I can't wait to eat come on you you're going to put you know all it takes is one brave soul to cut into it next thing you know the thing's gone in 7 minutes and you do it around the whole perimeter just like that and this is what we're left with voila present to you the kitchen GI okay we're going to start with caramel apple bacon Bonin paninis in the shapes of little ghosts so cute very scary cutest guy in the world doing the cutest sandwich so we're frying up bacon getting it nice and crispy this is maple bacon going to be perfect in our caramel apple bacon bonini keep an eye on this we want it crispy all right I have my green apple sliced here Granny Smith apples so now we can finally get to s building I got eight pieces of just regular old white bread you don't want bread too big you want each texture and flavor and color to shine through right crust to crust every bite must have some apple must have some caramel and of course you got to sneak some bacon in there look at that beautiful a so nutty caramelly deep rich creamy let's put our grand gr Smith apples in there right make sure we get a piece of each in each bite everybody's getting apple look at that move beautiful oh that's good and one more in there all right Lorenzo and his cousins are coming later so I'm going to do two with bacon two without not all kids love bacon all adults do though at least the ones I trust all right here you go just a little sprinkling of bacon this is going to so good couple for us trick or treat now we can butter them now I do have some remaining bacon grease on here which will add to the flavor of course so you don't need a ton of butter but make sure you get crust to crust so it's all golden yes keep going all right these are going to stay on the grill for a minute let's cut these guys out so my next step is to cut them out with the ghost cookie cutter now cookie cutters are not just for cookies these days especially in my world you can take this uh cookie cutter and make a grilled cheese out of a ghost anything you want a club a turkey a ham sandwich all right these two look done onto The Cutting Board ready to be turned into go scariest voice I got all you got to do is line it up correctly using your weight press down give it a little thing maybe even turn it a little bit break it free release the crust which is great to serve on the sides or to snack on yourself so uh Jeff you got the first part of our pumpkin cake walk the secret to making the perfect pumpkin cake is a bunt pan right most people have these in their house so we're going to make the base of our pumpkin using two boxes of cake mix but in instead of using the liquid in here which could be milk or water we're going to replace it with what pumpkin ping one so we got some softened room temperature butter here boom we put that out look at that we got four eggs in here and one can of pumpkin puree right look at this is this is uh replacing the liquid in there so you don't want to add the liquid there in a little two teaspoons of what can we guess pumpkin pie spice right start slow and then we're going to right watch out it's so easy Sunny you want to finish this for me so what we do is we pour it into a grease bun pan ref 50 in the oven for about 50 to 60 minutes until a cake tester pulls out clean and we're going to do this twice right and we're going to pop it out of our bunt and we are going to Lop off that rounded kind of crowned top so you want to make sure they're lined up just like that and they're going to take our glue not just any glue we are going to use some icing here right on there very easy so we got enough on there you line it up right The Ridges to The Ridges Ridge to Ridge to Ridge make it match there you and it land up perfectly what does it look like it looks like a pumpkin P now it's time to pass the all right bring it on down here we go you know I think these recipes are so popular cuz they're so simple it's just really easy to follow right okay so I'm in charge of icing and we're just going to make it from scratch super simple I've got a/4 cup cream cheese that I've softened a little bit in the microwave just about 10 8 to 10 seconds and then I'm going to add some powdered sugar about 2 cups those ratios are crazy you wouldn't think but it soaks up it really soaks up and then 2 to three tablespoon of milk and I'm just going to add that in and you think you need to add more but you don't you don't want it to be too runny because then your glaze will be you know kind of see-through you want it to be nice and thick and really stay on the cake okay so this is you my friend need some elbow B grease now to get it that beautiful orange color you need about 20 drops of the yellow food coloring and then you do about 15 drops of the red 15 yes five so it's good to see how you get it from that to this you want to make sure there's no clumps and then what you do give it a nice whisk and to pour it you don't want to do all of it at the same time you want to go around slowly and just give it a chance to kind of let it drizzle right drizzle like just give it a second it's it's enough icing that you'll have enough to run down the Sid now check out how I make this beautiful stem so what we're going to do we're going to we're going to take these cones and then you're going to take these fruit leathers and the Apple flavor is obviously going to be green you can take the cone and then you're going to carefully wrap it around and then we're going to fold in the bottom and then you're just going to kind of twist the top see you've got a beautiful pumpkin super simple and then what you can do you can actually make it longer if you want to do like more of a Vine look but I like that I think this is really cute and then you can actually take a cookie cut cutter with those same fruit leathers and make look beautiful little leaves and to make that little Vein from the center you just kind of Fold It gently over and I like to use cornstarch in case it gets a little sticky and then just take a pastry brush to clean them off so you take your little stem and you plop it in the center now you can stack a couple if you see that it's going to fall all through just stack a couple and that'll kind of help it hold see just like that so cute and then in case you you you accidentally get your finger on it see you cover it up with some nice beautiful leaves just like that what see and there you go you've got a beautiful s and leaves made out of fruit me what are you making I'm making a spooky pumpkin patch yes I am I knew it y this is just chocolate brownie on the bottom right a little chocolate Frost and then aren't these cute my little gate and this is nothing but lady fingers broken in half that are chocolate covered so we're going to complete let's complete our uh our pass you ready MH and then we're going to take two big ones here put them right here and we need a little glue so more of this don't eat my oh that's like the entrance are delicious are they good yeah okay we just going to make our little gate here oh I love this you ready and oh dirt we need dirt right and so what better way to get dirt than grind up beautiful chocolate sandwich cookies you ready oh little fertilizer je you're crafting fo crafting fool love it and then when we get done what are we going to put in the center of this it's coming it'sing cake are you good are you good pass that cake coming it's coming la calabasa oh boom all right boom smack right bring it on down cake okay well you can't have a creepy graveyard without headstones so I'm going to make the headstones for our Spooky Little Pumpkin Patch here and what I did was I got a box of mixed cookies and then I got a little edible food spray in a metallic color just to make them look nice and old I didn't know they had that that's they have everything how bad do I want to spray that directly in my mouth right right so Jeff come down there and help me out okay you help me out so the other side I've already sprayed little make me some little slits in here to put my little grav standand then you just put it in there okay and just kind of mix them up a little oh we got those guys we got some here we got the little look very oh a grave get another one in here so now we're going to add some ghost so I just got little marshmallow ghost he's like the guard ghost yes all right and then for the Finishing Touch I've got some little candy pumpkins just going to put those around in here since it's a pumpkin patch they're the little baby pumpkin yes that'll grow up into the big scary pumpkin and there you have it it's rich and chocolatey and the best part is the glaze looks like slime so it's perfect for Halloween I'll start by mixing up my chocolate cake batter I've got some freshly br coffee here which enhances the chocolate flavor I'm going to add 2/3 of a cup and I'm going to add this to my saucepan next I'll add some coconut milk coconut milk adds really great richness to the batter now I'll also add 1/3 of a cup of cocoa powder and half a cup of coconut oil I'm using unrefined coconut oil here because that'll have that coconuty flavor and lastly I'll add some chopped semi chocolate I'll dump this right in and then I'll turn on the heat and stir it together as it melts so that it's nice and combined okay I'm going to turn off the heat and let this cool while I mix up my dry ingredients I'll grab 2 and 1/2 cups of all of flour and 1 and 3/4 of a cup of sugar and then I'll add 1 and 1/2 teaspoons of baking soda and a teaspoon of salt and then I'll mix this up just to combine now I'm going to crack two eggs and mix them up with my vanilla I'll add about a teaspoon and I'll lightly beat this up okay and now I have my three mixtures here and I'm going to just combine them together oh how rich does that look yum this is going to have so much depth of flavor because it has the coconut and the coffee and the chocolate okay I'm going to lightly whisk this to combine I don't want to add the eggs directly to the hot chocolate mixture because I don't want them to get cooked now it's mostly combined and I'll add my eggs and I'll gently stir this in I do not want to over stir my cake batter because that could lead to a gummy cake everything is combined okay I'm going to grab my pan now my cake pan has been greased and dusted with flour which will prevent it from sticking there's nothing worse than a bunt cake that doesn't come out of the pan and I'll pour this in I'm so excited to eat this this is going to bake at 350 for 45 to 55 minutes until a toothpick inserted into the center comes out clean it's going to be amazing the cake looks great it smells so chocolatey I've let this cool for 10 minutes in the pan already and now I'm going to turn it out to cool completely while I make my mascha glaze now to make my matcha glaze I'm going to start with matcha matcha is green tea That's ground into a really fine powder tastes like green tea and it has the most gorgeous natural color I'm going to sift two teaspoons of this into my saucepan just to get rid of any lumps and this is available at most grocery stores and now I'm going to whisk in a little of my coconut milk that I had left over from making the batter and I want to start with just a little a little bit so that the matcha can get combined and smooth and then I'll add a little bit more coconut milk so that my glaze is the perfect consistency all right now that my coconut milk has come to a simmer I'm going to add my white chocolate I love white chocolate in this it adds sweetness and the flavor isn't too overpowering so it really lets the matcha shine and now I'll stir this around until my white chocolate is melted and smooth this is looking super slim like that is a perfect consistency it's really thick but it's still pourable okay so to get this on my cake I'm going to first pour it into a measuring cup so that I can have help pouring I'll just pour this right over my cake okay I'm going to let the glaze drip down the sides it's so spooky but like a cute spooky and for the Finishing Touch I'm going to turn this cake into a monster with candy eyeballs yes what's in your goodie bag is that Chicago style something not not quite I'm making a traditional think crust pizza but not just any think Crust Pizza perfectly poignant white pumpkin pizza with a jck yes I'm stepping out of my B here of tradition here um and the dough is not just going to be any normal dough we are making a pumpkin dough a pumpkin pizza crust very easy to do so we let's start with our dough here we got 3 and 1/2 cups of bread flour I love bread flour for pizza little salt in here you pulse it to combine I'm doing this all not by hand but all in the food processor that's what it's called so we got that all in there you pulse it a couple times to combine then I'm blooming my active dry yeast here some warm water give that about 10 minutes you know you want to go like 100° you don't want to go too hot or too cold cuz you don't want you want to activate 100° sort of like what your body stick it in you don't feel anything it's correct look at this guy Hew and this this is so easy to do we're going to add a little olive oil in there for richness a little honey for some sweetness I love a little sweet help your yeast too exactly it feeds sugar and then of course our pumpkin puree oh the can right from the can right from the can so what we're going to do is we are going to uh slowly stream this in until it forms a ball this is how easy I love making pizza crust in your food processor I love this idea Jeff I'm just put I've done this a million times and and it works now you see how it stly forms in a bowl depending on the humidity and wherever you're at there it's perfect 30 seconds like this right I'm coming once it goes to 30 we're going to turn it out with some flour put it in a lightly oiled Bowl leave it in the warmest part of your kitchen and proof it a couple hours out until it doubles in size and this recipe makes two perfect pizzas keep that in mind you don't want yeah let's start making our topping this is not just any normal Pizza it's a white pizza so little oracha some mozzarella some oregano and a little milk you don't have to put all this in just until you find the consistency did you strain the ricotta uh no it's home milk so that's why you you keep depends on what kind of rot you some is juicier than others but it' be wise to strain it so you don't get too liquidy of a pizza yeah a little salt and pepper in there here's here's our pumpkin crust pizza right we're using it on a pizza peel here very important invest in one of these they're not very expensive and you'll use it every time you make a pizza so once Katie's done with that we can start with our base here how's it looking you don't want it too juicy so once you kind of spread that next we are going to make some pumpkin ice so we got a little you know from that little half moon shape right there we're going to take a little pastry cutter we're going to cut little half moons in there now so this was already sliced tossed with a little olive oil some seasoning we roasted it to a little soft right because we're going to cook this pizza hard and fast we don't want to serve up raw butternut squash so we take one of these half Moons here and we kind of cut around it and make two little smaller things you can make a big face a frowny face I'm gonna do a smiley face because I love I love this now we got to do our tee so you can take one of these guys and make you know some little you get a little couple snaggle teeth a couple sharp teeth you know maybe some book teeth whatever you want and that's not it we take these other long pieces that we cut again and you make your little pumpkin paste the the the parameter here like once that goes it goes in the oven I have had my oven preheating here for about an hour 550 as hot as your oven goes I've had the pizza in there about six 7 Minutes screaming hot top rack on that preheated pizza stone beautiful than that's adorable there is just this hint of pumpkin in the crust that you just get this slight little subtle sweet thing going and then that ricotta cheese with the melted mozzarella it's the perfect combination and the butternut squash on on top I feel like I could really go to town on this anybody can put out a bowl of candy but if you want to make a cake that's going to blow away your Halloween guest this is the recipe for you it's a pass the cake we're going to pass the cauldron cake all right all right now bubbly bubbly bubbly this is so cool first let's take a look at the Finish cake check it out we can do this we got this we got this got yeah yeah see roll the sleeves up sunny you start us off okay so we're going to first start very easily with box cake mix okay like I suggest chocolate you know why not um you're going to do two yeah exactly devil's food devil's food so you're going to need three boxes okay two boxes for a big bunt and one box for a baby bunt okay so on the big bunt you're going to turn it so the flat side is to the top and not the uh uh fluted part and then you're just going to go in with a erated knife and give it about an inch and you're going to lob off the top so I've done that and I've gone all the way through that goes there okay I just tell you how good this smells it does right chocolate I mean come on so now we've got the baby bunt the baby bunt is going to go on top oh look at that Jeff I I you know what's better than one bunt two two bunts yeah it's an old thing so come come through very gently and lightly and just kind of level off the top don't throw away the Shard I saw you reaching for the shards I was not I was reaching it was just blessing everything all right yeah cuz you know that's my role I thought that this was like tax and I got to all right so Jeff if you could hook me up I see you've got a little bit of um pudding if you could just pipe me right here and give me some glue beautiful let me ask you s the baby bunt you use the same kind of pan it just has L less filling in it just less filling uhhuh so just one box for the baby bun and two boxes for the big one that what is that Jeff this is just uh chocolate frosting here for the it's going to be their glue for the rest of the cake we'll get to more of this in a bit but that's for this top layer for sunny okay so this is the top that's red right so I'm going to go in and make a little bit if you will of the inside of the cauldron right so I'll leave about an inch wow so once you fill in the center just make sure you leave you know kind of like a normal cauldron it has about an inch of a rim there just kind of go and dig in with the back of your spoon or the front right there but as I do this you know there's that hole in there from the bunt pan so all of the little scraps that we have oh you put it back in yeah yeah you got to fill it in you know what I'm saying all Tasty Cake donkey a little bit so that's okay as I transfer just push more back down in the bottom make sure you do it on the actual tray you're going to serve it on H all right let's pass the cake all right all right sunny sunny J all right I'm going to KCK my Piping Bag again just a medium round tip we're not decorating we're using this as kind of uh our spackle all right so what we're going to do is kind of just kind of create kind of shingles if you will a little glue cuz to this we're going to make the exterior this is going to be like you know it's like we're framing it right now now we're going to drywall it so we need to kind of take a nice offset spatula smooth it just like that right and obviously you want to do the whole side of the cake you're going to frost the whole thing so we got these chocolate wafer cookies zip them up in a food processor till they're fine like this and we are going to literally just kind of Pat these down and create that beautiful kind of metallic cauldron exterior using these chocolate wafer cookies cast iron looking exactly cast iron it's craggly it's rustic scary and it covers up any imperfections you know so when you're done with this obviously you can kind of sweep that off using like a silicone brush or whatever but this is what it looks like I was doing this all morning oh that is Gorge completely W Jeff Mor well done Jeff Frankie the frosting they now I think our cauldron needs something to keep it warm doesn't it so let's make a little fire to go around it I've got some uh caramel cookie Wafers little sticks I our logs yeah was I think that was the and then I've got some hard candies and orange orange and red that I crushed up to be our fire so you just kind of put these in little different sizes go around it's looking good and then you take your little fire here and put it in with the logs isn't that clever isn't that cute very clever all right so I'm going to keep going around the bottom of this Jeezy it looks like you've got something else for our cauldron cake time to fill up the cauldron so we have a bunch of green things but first we need need handles for our cauldron right so oh go to a local vending machine you get chocolate covered Donuts you cut them in half with a little bit of bias you see that okay all right you ready can I get in there yeah while burning myself go for it okay just going to put them like this look at that oh and it fits right look at our handles okay you ready for that so C that works then we're going to take some pistachio pudding look at that what they make pistachio flavor this is going to be our our boiling liquid God is there pistachio literally in the pudding you put crush them up there is yes it is you can put a little more green coloring if you want really okay okay I have never seen that looks so cool we're going to put a few um oops H what are the odds that that bounce B we're going to put a few um green gumballs okay what's that supposed to be like the bubbles coming out oh I get it bubble bubble spoil in trouble these are just little green on perals little sprinkle candies cute no particular order you can eat a few are you ready oh big man oh man look at this look at the bubbles Jeff let's go wild here and then bubbling you got to have some eyes you have to and there you go are those gummy eyes those are gummy those are gummy eyes looks good I present to you the kitchen cauldron cake I am using store-bought donnut holes and just wait till you see how cute these are so Mauricio I've got a bowl of melted green candy melts I just dropped a store-bought doughnut hole right into the bowl and then here's the trick for getting the chocolate to sheet over you just kind of tap and let it kind of sheet down see how pretty it looks I don't know if you'd ever refer to a green dnut hole is pretty necessarily but it's kind of cool M so these are candy eyeballs and I'm just going to put one right on top look how cute look Mauricio it's a big green eyeball he looks so alarmed I love it so I'm going to do that exact same thing to the rest of these I've got red candy melts in a Piping Bag and marce you got to watch this I'm going to use it to pipe little squiggly veins on the eyeballs ew we need some eye drops here BL no they're veins look at that is that cute or what all right I'm going to do that same thing to the rest of these now I just have to let these sit until they're completely set it'll take about 15 minutes okay very cute dut hole eyeballs\n"