Spooky Halloween Desserts!

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MrPartyPooper.net 

Halloween is right around the corner! This is a great time to plan a party for you and your friends! You’re going to need spooky desserts to go with the theme of Halloween! This year, plan on making Pull Apart Graveyard Cupcakes, they’ll be sure to frighten guests of all ages! 

These spooky treats are sure to be a hit at the party! Although these cupcakes look like a cake, this graveyard consists of individual cupcakes! This makes it a self-serve party option! Also, you can make your graveyard as big or little as seen fit for the amount of guests at your party!

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

½ cup grape jelly

1 cup granulated sugar

4 large eggs, at room temperature

12 ounces (3 sticks) unsalted butter, melted

2 tablespoons pure vanilla extract

2/3 cup milk

Frosting:

10 ounces (2 ½ sticks) unsalted butter, at room temperature

¼ teaspoon kosher salt

3 ½ cups confectioners’ sugar, spooned and leveled

3 tablespoons milk

10 chocolate sandwich cookies, coarsely crushed

Decorations:

15 large white marshmallows

¼ cup finely crushed chocolate sandwich cookies (about 3 cookies)

1 tablespoon black or green decorating sugar

One 6.4 ounce tube black decorating icing, tips

5 oval shaped vanilla and chocolate sandwhich cookies

One 7 ounce tube marzipan

3 round lollipops, wrapped

¼ cup decorating sugar

One 6.4 ounce tube green decorating icing, tips

Seven 8-inch pieces black licorice

Directions:

For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.

Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.

Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.

Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.

For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.

For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.

To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.

To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.

To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.

To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.

Cook's Note: If your decorating icing does not come with tips, you can squeeze some icing into a small plastic bag or piping bag fitted with a small round metal tip or a small metal leaf or ribbon tip.

Will you try this recipe at your Halloween party? Also, keep the party outdoor this fall and call Mr. Party Pooper to provide portable toilet rentals to keep your guests comfortable! For more information, visit our Facebook page, linked HERE!

Recipe courtesy of foodnetwork.com! 

How To Carve a Pumpkin!

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MrPartyPooper.net 

October is a great month to celebrate the fall season and the many fun activities that come along with it! Halloween will be here before you know it! So, it’s only a matter of time before the kids start asking to shop for costumes and carve pumpkins!

Are you unsure of how to carve a pumpkin? Here’s a “How to” on carving pumpkins, courtesy of marthastewart.com!

Cut a hole in the Pumpkin- The first step in this process is to hollow out the pumpkin. Begin by using a keyhole saw to cut the hole. If you’re considering using a candle inside the pumpkin for illumination, you can cut the hole in the top of the pumpkin. If you’re using electric lights, cut the hole in the bottom or side so you can hide the electric cord.

Scoop out the Flesh- Using a plastic scraper or fleshing tool, scoop out the flesh, pulp and seeds of the pumpkin.

Transfer your Design- Create a design for your pumpkin either using a pumpkin template or drawing your own! Trace the design by poking holes with a sharp awl, needle tool or T-pin.

Carve the Features- Remove the carving template and carve along the pattern with a mini saw or carving tool. There are many ways to get creative with patterns and design while carving!

Illuminate your Pumpkin- An easy way to light up your pumpkin is by wrapping a strand of lights around a glass jar and secure them with tape. Cut a hole in the pumpkin to fit the cord and place the jar inside!

Will you be planning any pumpkin carving parties? Let us know on our Facebook page, linked HERE! Also, if you want to keep your fall festivities party outdoors; call Mr. Party Pooper to help you do so! 

Monday Night Football Recipes!

631-447-5216

MrPartyPooper.net 

With football season back in action, there is no better time than to throw a Monday Night Football party with your friends and family! This is a great way to extend the summer and cheer on your favorite football team!

Here are a couple of recipes that are sure to be a hit at your party! Remember, if you want to keep the party outside, let Mr. Party Pooper help! Call us today for more information!

Perfect Guacamole

Directions: Pile 1/4 cup chopped onion, 1 to 3 chopped serrano chiles, 3/4 cup torn cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of a large knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium dicedtomato and season with salt. Top with more tomato, cilantro and onion.

Chorizo and Shrimp Quesadillas

Ingredients:

2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 cup sour cream, 3 rounded tablespoonfuls

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 pound chorizo sausage, sliced thin on an angle

1 tablespoon extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 pound, 2 cups, shredded pepper Jack cheese

Directions

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Lucky 7 Layer Dip

Ingredients

1 (15-ounce) can refried beans

2 tablespoons hot sauce

Extra-virgin olive oil, for drizzling

4 scallions, cut into 1 inch pieces

1 (16 to 18 ounce) jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin, 2/3 palm full

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

1 lime, zested and juiced

2 ripe avocados

2 cloves garlic, finely chopped

1 lemon, juiced

1 jalapeno, seeded and finely chopped

Salt

2 plum tomatoes, diced

Pimiento stuffed jumbo Spanish olives, chopped

Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Will you try any of these recipes at your Monday Night Football party? Let us know on our Facebook page, linked HERE! 

Will You Have an OktoberFest Party This Fall?

631-447-5216

MrPartyPooper.net 

Consider planning an Oktoberfest party this year!  It is a great way to get your friends together for some drinks and food outdoors before it gets to cold to do so.  Who doesn't like to have a few beers with your friends while grilling some sausages in the back yard?  

Your food selection need not be limited to just sausages, you can supply a delicious array of fall foods and still keep the spirit of October. While throwing this party, you should consider utilizing the services of Mr. Party Pooper portable toilet services.  

At Mr. Party Pooper, we are dedicated to supplying our customers with the cleanest most colorful toilets available.  These outdoor toilets will not only provide a colorful outdoor decoration, but will also reduce the foot traffic through your house making your cleanup much easier.  Also think about the comfort of your guests, our attractive party toilets come equipped with a flushing toilet, sink, hand sanitizer, and a solar powered light.  

Mr. Party Pooper is waiting to accommodate your Oktoberfest party and any other event you choose. Simply call (631) 447-5216 or CLICK HERE to visit our website!