One more day until my favorite holiday, Halloween.
Here are some of my favorite tricks I would love to try:
- Fill a briefcase with marbles and crackers. Write on it, “Top Secret” in big letters. When trick-or-treaters come, look around suspiciously, say, “It’s about time you got here,” give them the briefcase, and quickly shut the door.
- After you give them candy, hand the trick-or-treaters a bill.
- Hand out menus to the trick-or-treaters and let them order their own candy. Keep asking if anyone wants to see the wine list.
- Get about 30 people to wait in your living room. When trick-or-treaters come to the door, say, “Come in.” When they do, have everyone yell, “Surprise!!!” Act like it’s a surprise party.
AND here is my favorite TREAT
Spiderweb Pumpkin Cheesecake (from allrecipes.com)
- 1 3/4 cups chocolate wafer crumbs
- 1/4 cup butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 (15 ounce) can solid pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups sour cream
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- SPIDERWEB GARNISH:
- 1 cup sugar
- 1/8 teaspoon cream of tartar
- 1/3 cup water
- 4 (1 ounce) squares semisweet chocolate, melted
- Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
- Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
- For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
- Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
- Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.