Wednesday, December 30, 2009

Don't You Just Love Free Stuff





A friend of mine is moving to a new place where he won't doing any haunting for Halloween (no not prison, his brothers), so he knew how much we love anything Halloween and donated all of his goodies to us. He said he knew that we would do something cool with all of it, and I told him he could come visit his ex-stuff anytime he wanted. Free stuff is awesome! I got a second fog machine, two uncut Michaels pumpkins, and some crazy head on a stake! Free!
Big thanks to Captain Mark!

Friday, December 25, 2009

Merry Christmas


Here's wishing everyone a wonderful Christmas, and a very happy and safe new year.

Blondes Have More Fun

Peanut Butter Fudge

4 cups Granulated sugar
1 can (14 1/2 oz.) Evaporated milk
1 cup (2 Sticks) Unsalted butter + a little extra
1/2 of an 18oz. or 1 1/2 cups of peanut butter(smooth or crunchy)
1 pint Marshmallow creme
1 tsp Vanilla

Butter sides of a heavy 3 quart or larger saucepan.

Combine sugar, evaporated milk, and 2 sticks of butter in the saucepan.

Cook over medium heat, stirring frequently, to you reach soft ball stage (236 Fahrenheit) on a candy thermometer.

Remove from heat and quickly add the peanut butter, marshmallow creme, vanilla, and nuts if desired.

Beat by hand until peanut butter and marshmallow are melted and blended well.

Pour into a buttered 13x6x2 inch pan.

Cool in refrigerator until completely cooled and firm (2 to 4 hours)

Tips - You can score the fudge into the desried sizes while still warm in the pan.
You can lay buttered parchment paper across the bottom and up both long sides of the pan to help remove the whole piece of fudge in order to cut it on a cutting board.

Enjoy!

Wednesday, December 16, 2009

Alice in Wonderland - Second Official Trailer


March 5, 2010

Old School Fudge

4 cups Granulated sugar
1 can (14 1/2 oz.) Evaporated milk
1 cup (2 Sticks) Unsalted butter + a little extra
12 oz. Bag of chocolate chips, semisweet
1 pint Marshmallow creme
1 tsp Vanilla
1 cup Walnuts, coarsely chopped (optional)



Butter sides of a heavy 3 quart or larger saucepan.

Combine sugar, evaporated milk, and 2 sticks of butter in the saucepan.

Cook over medium heat, stirring frequently, to you reach soft ball stage (236 Fahrenheit) on a candy thermometer.

Remove from heat and quickly add the chocolate chips, marshmallow creme, vanilla, and nuts if desired.

Beat by hand until chocolate and marshmallow are melted and blended well.

Pour into a buttered 13x6x2 inch pan.

Cool in refrigerator until completely cooled and firm (2 to 4 hours)

Tips - You can score the fudge into the desried sizes while still warm in the pan.
You can lay buttered parchment paper across the bottom and up both long sides of the pan to help remove the whole piece of fudge in order to cut it on a cutting board.

Enjoy!

Sunday, December 13, 2009

Chocolate Covered Toffee!

1 cup granulated sugar
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)

Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.

(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.

This is an easy recipe and it gets lots of compliments.

Enjoy

Peanut Brittle .2

Made a few changes since last years recipe.

2 cups sugar
1 cup light corn syrup
1 cup water
1 cups raw (unsalted) peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda

Heat with medium to medium high heat, stirring sugar, syrup and water together in a heavy 3-quart saucepan until the sugar dissolves.

Once dissolved add salt.

Cook over medium heat to medium high heat to the soft ball stage (234 degrees).

Add peanuts at 250 degrees.

Cook to hard crack stage (290 degrees), stirring constantly.

Remove from heat as thermometer approaches 290 degrees.

Quickly, stir in butter and soda.

Beat to froth for a few seconds.

Pour quickly onto two well-buttered cookie sheet pans, spreading with spatula.

Allow brittle cool completely.

Break up when cold.

Tips and Tricks

Raw Spanish peanuts are the traditional choice of nut for brittle, but you could use just about any nut you like.

I like to add a 1/2 teaspoon of cinnamon and a 1/8 teaspoon of cayenne pepper to my brittle and the same time as the peanuts. (It gives it a little kick!)

While spreading the brittle onto the cookie sheet use a fork to help stretch it into the corners, but you need to work quickly.

Enjoy

Saturday, December 12, 2009

Second Trailer for The Crazies Remake



Looks crazy!
February 26, 2010
Source

The Candyman Cometh Again


Sorry Tony Todd, I didn't mean you. Don't look so sad somebody will hire you sooner or later. What I meant to say, is that its that wonderful time of year when the Captain and his wife make abnormally large amounts of sugary candies to share with our friends and family. Stay tuned for recipes to follow.

"The fudge, I can assure you, will be exquisite. As for our candy, there is nothing to fear. Our names will be written on a thousand walls. Our recipes told and retold by our faithful believers. We shall cook together in front of their very eyes and give them something to be haunted by. Cook with me and be immortal."

Tuesday, December 1, 2009

Season of the Witch


Release Date: March 19th, 2010
This looks like it could be pretty good, haven't seen a good new witch movie in a while.

It's Beginning to Sound a Lot Like Christmas

Santa's checking his list, and George Van Orsdel's Monster Spookshow Radio is on the naughty list. So all you Boils and Ghouls had better get over there and download the 2009 "Cryptmas" installment of the Monster Spookshow Radio program, and please leave George a comment so he knows we're out here listening or I'll tell Santa Claus you've converted to the Jehovah's Witness.
I'll do it, so don't test me.