Your brain-shaped gelatin mold can be used for much more than just gelatin and desserts! A couple of years back I showed you how to make my Maggot-Infested Brain Shrimp Cocktail, and now I have another recipe to share just in time for the Season 5 premiere of The Walking Dead on Sunday, February 8, 2015 – a Brain Macaroni Salad! Make this as a side dish for your premiere party, or any other time you need a little extra zombie food on hand for your undead loved ones.
It’s finally here! The new year and the much-anticipated return of American Horror Story “Freak Show” on FX!
I’ve missed watching it over the holiday season, and to celebrate it’s return, I decided to share a quick and easy treat that you can put together in about 15 minutes!
If you haven’t guessed already, Dandy Mott is by far my favorite character this season. I will refrain from posting any spoilers, just in case you have yet to watch this season, but let’s just say that Dandy has some interesting hobbies!
So I combined two of his favorites – caramel corn, and, well…blood – into one tasty American Horror Story inspired treat. The caramel sauce from start to finish only takes about 10 minues to prepare, and all you need to do is pour it over your popcorn, toss to coat, and allow to set up for about 5 minutes. Make a batch to enjoy while watching the mid-season premiere of American Horror Story “Freak Show” tonight, Wednesday, January 7th, 2015.
Blood Soaked Caramel Corn
What You Need:
- 8 cups popcorn, popped
- 1 cup brown sugar, packed
- 1 stick of butter
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- red food coloring (I used Americolor paste in Super Red)
Step One: Pop your popcorn, and pour into a large bowl. Set aside.
If browning butter –In a light-colored medium sauce pan, melt butter over medium heat. Stir constantly until butter begins to bubble and foam. Watch closely! When butter becomes fragrant and a light brown color, immediately turn off heat and pour butter into a heat proof dish and allow to cool slightly. In the same saucepan, add brown sugar and corn syrup and cook on medium high heat until sugar is melted. Add browned butter to the mixture, and allow to come to a boil. Add your sweetened condensed milk and sea salt.
If not browning butter – Cook brown sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring constantly. Allow the mixture to come to a boil, and then add sweetened condensed milk and sea salt.
Step Three: Allow mixture to come to a soft boil for about 4 minutes. Don’t let it burn!
Step Four: Remove from heat, and add in vanilla extract and red paste food coloring. Mix until combined.
Step Five: Pour caramel sauce over the popped popcorn and mix with a wooden spoon until evenly coated. Spread mixture onto wax paper until cooled (about 5 minutes).
– The Homicidal Homemaker
You didn’t actually think I would forget to post a ghoulish recipe right before the return of The Walking Dead this Sunday, did you?
Back in 2009, while I was performing with my dance troupe The Horror Dolls, we were scheduled to perform at a horror convention about four hours away. Knowing that our gelatin-based gore and brains that we utilized (and ingested) for our performances likely wouldn’t hold up during the drive and heat, I was desperate for another inexpensive option. I happened to have both marshmallows and Rice Krispies on hand, so I got to work, added a little food coloring, and the next thing I knew, I had created Rice Krispy Treats that looked exactly like raw meat.
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This recipe was a guest post in October on my friend Devi’s blog, Diddles and Dumplings. I realized I never shared the recipe here, so I wanted to add it to my site. Plus, I’ve been hearing that boxes of Count Chocula and the other Monster Cereals have been making appearances at stores like Big Lots, or, if you’re like me, you stocked up shortly after Halloween!
If you’ve seen any of my recent posts, then you already are aware that my next few recipes will be featuring all of General Mills’ Monster Cereals, including the return of Yummy Mummy and Frute Brute from the cereal graveyard! If you haven’t been following, or are new to my site, then you are in for a treat with today’s recipe! This is the first of many of my “Monster Chow” recipes, and for this one, I am sharing the recipe for my Frankenberry Monster Chow!
Whether you’re familiar with Chex snack mix as ‘Puppy Chow’ or ‘Muddy Buddies’, this is the same concept…except The Homicidal Homemaker uses the strawberry-deliciousness of Frankenberry cereal!
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As you probably saw on one of my previous posts, I was over the moon about General Mills bringing back Yummy Mummy and Frute Brute, two of the discontinued Monster Cereals.
I am proud and excited to say that I received both Yummy Mummy and Frute Brute, along with the other three Monster Cereals, before they hit the shelves, so I could concoct some delicious recipes just in time for the Halloween season! A huge thanks to General Mills for giving me this opportunity!
The cereals arrived this past Friday while I was hosting my brother’s “The Walking Dead”-themed birthday party, and it took every ounce of willpower to not immediately tear into them and gobble them up! So…I waited until I was absolutely certain on a few of the recipes I was going to make before doing the “taste test”, and trust me…I was not disappointed! Every bite was pure nostalgia for me, as I haven’t gotten to taste this particular cereal since the early 90’s!
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Anyone who knows me knows I have a little problem (okay, a huge problem) with collecting gelatin molds. I have no idea where my fascination started, but I imagine that it has something to do with my childhood, and that we had vintage copper gelatin molds on the wall in our kitchen.
Many people frown upon gelatin – they associate it with ‘hospital food’ or with being ill. I can assure you that this recipe will remind you of neither of those. With fresh seasonal strawberries, juicy green grapes, and crisp green apple, this gelatin dessert screams summertime! This recipe uses a pomegranate wine from a wonderful local winery here in Central California, called Twin Pomegranates Wine. They have several varieties and they are all wonderful!
Pomegranate Sangria Gelatin
1/2 cup water
2 envelopes of unflavored gelatin
2 cups 100% pomegranate juice (I used Bolthouse Farms)
1 cup Twin Pomegranate’s Wine, chilled
1 Granny Smith apple, diced
1.5 cups strawberries, sliced
1 cup green grapes, sliced in half
STEP ONE: In a large bowl, sprinkle the unflavored gelatin over 1/2 cup water; allow gelatin to “bloom” for a few minutes. In a saucepan, bring your pomegranate juice to a boil; stir boiling pomegranate juice into the gelatin mixture with a wire whisk until gelatin has dissolved, about 2 minutes. Allow to cool slightly, and then stir in the Twin Pomegranate’s wine. Place the mixture in the refrigerator until thickened.
STEP TWO: Core and dice one granny smith apple. Hull strawberries and cut into slices and add to the apple. Slice the green grapes into halves and add to the strawberries and apple.
STEP THREE: When gelatin has thickened, gently fold in the apples, strawberries and grapes. Return to refrigerator while you prepare your mold.
STEP FOUR: Prepare a gelatin mold by lightly spraying with cooking spray, and then using a paper towel to wipe it down – this leaves just a light residue that will help you unmold your gelatin. Gently pour/spoon the gelatin mixture into the mold and refrigerate until firm, about 6 hours, but overnight is best.
STEP FIVE: Invert gelatin mold onto a chilled plate, and enjoy!
It’s February, and you all know what that means – all over the world, people are anticipating that very special day that is taking place towards the middle of the month. No, not Valentine’s Day…I’m talking about the return of The Walking Dead on February 10th. Whether you’re choosing to celebrate this night solo, or that special ghoul you only have eyes for, these eyeball-shaped gnocchi dumplings with visceral-looking fettucine are the perfect dish to chow down on. Who doesn’t love eyeball pasta?
Get the recipe for my “Putrid Pasta: Eyeball Gnocchi with Guts” in my upcoming cookbook!
No matter what time of the year it is, one bite of these creamy, decadent Pumpkin-Cheesecake Truffles will take you straight to autumn!
Definitely get your hands on Philadelphia’s Pumpkin Spice Cream Cheese to use in this recipe, if you can! I prefer using white vanilla candy melts that I get out of the bulk-food section at Winco, because they give you an extra-smooth, bright-white coating.