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(Washington Post)   Halloween recipes for the catering no-one will ever forget. Come for the Feetloaf, leave with the worms   (washingtonpost.com) divider line
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542 clicks; posted to Food » on 28 Oct 2020 at 3:20 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-10-28 5:49:20 PM  
I make a pot of chili, and serve it in a (new, only used for this purpose) bedpan. The husband wants to add corn this year "for realism".

I make red velvet cakes but color the layers with food grade activated charcoal so they're jet black. Then I make cheesecake buttercream (buy a cheesecake, blend it with a little heavy cream) pipe that in rings and add globs of raspberry or strawberry jam so that it oozes when you cut into it and looks kind of like brains and guts. Color the buttercream for the outside (I just made a simple vanilla Swiss meringue) black with the charcoal too, then add red blood drips, marshmallow spiderwebs, and a "bloody" knife stuck into the top.

We also make donuts but place the holes off center so they look like mouths and add edible googly eyes and tint the glaze spooky green.
 
2020-10-28 9:49:05 PM  
Kitty Litter Cake
 
2020-10-28 10:21:44 PM  
I remember a cat box filled with granola and tootsie rolls. You have no idea how ... realistic ... that was.
 
2020-10-28 11:51:47 PM  
 
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