TRICK? HOW ABOUT TREAT!

Trick or Treat. Be so sweet. Give me something good to eat. It’s that time of year again – HALLO-SCREAM! Haunting decorations, costumes too cute to spook and… TREATS! Check out two fun Halloween inspired dishes for your next haunted Halloween party! Have a boo-tiful Halloween!

WITCH HAIR PASTA

Ingredients:
6 large garlic cloves
1 tablespoon salt
1 lb dried squid ink (black) spaghetti
⅓ cup olive oil
1 teaspoon crushed red pepper flakes

Instructions:
Finely chop the garlic and set aside.
Bring a large pan of water to a boil, add the salt and cook the pasta as per the packet instructions.
Whilst the pasta is cooking, place the olive oil and chopped garlic into a large pan.
Cook over a low heat for 4 minutes, stirring frequently.
Add the red pepper flakes and cook for 30 seconds more.
Take a cup measure and remove ½ cup of the water the pasta is cooking in.
Add it carefully to the garlic oil.
Let this mixture simmer until you are ready to drain the pasta.
Reserve a further cup of the pasta cooking water, before you drain the pasta.
Add the cooked pasta to the garlic mixture and stir well to combine, over a high heat
Add more cooking water if needed then serve immediately.

PEANUT BUTTER CANDY CORN COOKIES

Ingredients:
½ cup butter room temperature
½ cup sugar
½ cup brown sugar
½ cup peanut butter
1 teaspoon vanilla
2 tablespoons milk
1 egg
1 ¾ cup flour
1 teaspoon baking soda
1 9 ounce package candy corn

Instructions:
In a large mixing bowl, cream together butter and both sugars.
Add vanilla and continue mixing.
Add vanilla, milk, and egg to the bowl and mix again.
Add flour and baking soda to the mixture and mix again, just until combined.
Reserve ½ cup candy and fold in remaining candy corn.
Roll dough into balls. I used a tablespoon to scoop it out so the cookies would be approximately the same size.
Place dough balls onto a lightly greased cookie sheet, about 2 inches apart.
Bake in a 350° oven for 8-11 minutes, until cookies are lightly golden around the edges.
Remove cookies. Press a few of the reserved candy corns into the tops of each cookie while they are still hot.

Allow to sit on the cookie sheet for 5 more minutes before removing to the cooling rack.

Silvercreek®