Sweets and treats in Halloween Style

Fun sweets as such and treats are in no doubt to gratify your Halloween party-goers and the modest munchkins on your doorstep. Or you can wrap up a variety of the sweets and give them out as Halloween gifts to your friends and family. Carry a number of Halloween spirit to the office with any of these fun to make treats and get the kids involved for some family time in the kitchen.

Candy Skulls

Festooned folk-art confections from Mexico are used to celebrate "Day of the Dead", a Mexican fête of those who have passed on. They are made of pressed sugar and decorated with icing. Some people also affix foil or other non-edible decorations to enhance the finished art. Follow the directions in this Candy Skulls Step-by-Step and have fun making your own folk-art skulls.

Disengaged Fingers

The Guide to Candy has come up with a gruesome candy treat that looks just like Severed Fingers. These Marzipan fingers are the ultimate ghoulish Halloween candy made with delicious almond marzipan that is fashioned into frighteningly lifelike severed fingers.

Cupcakes


Appetizing pumpkin cupcakes that you can decorate however you like. She includes a few ideas in this easy Cupcake Recipe. Try gummi worms and cookie crumbs for dirt or gummi spiders and pumpkins. Kids will have a great time making and eating these delicious Halloween treats.
Spiders in Candy form.Chocolate Cupcakes is also very good in taste.

Amazingly spooky is swarming up your arm, one can hope of these deliciously crunchy Candy Spiders
made with chow-mein noodles and nuts. The recipe is from our Guide to Southern Food and can be made in chocolate or butterscotch flavors.

Mice in Chocolate and cherry flavour

Lastly, a mouse you won't mind finding around the house. These little squeaky treats are fun for the kids to make and you can follow along with these easy Step-by-Step instructions from our Guide to Homecoming. They are so cute you may not want to eat them, but once you have a taste, good luck trying to stop yourself.

Candied Apples

Ever since apples are at their peak in the fall, these chewy and fruity treats are perfect timing for Halloween. Everyone loves these candy covered fruits and this Candied Apple Recipe from our Guide to Desserts and Baking will have you enjoying the fruits of fall in no time.

Vegetable serving dishes and some fall favorites from Mexicano

Mexican residence cooks make use of many vegetables not often found on Mexican restaurant menus, particularly those north of the border, which often place a heavy emphasis on meat, cheese and beans. But there are several Mexican ways of preparing vegetables that make hearty, satisfying main and side dishes. They are perfect for the cooler weather and changing culinary landscape of autumn, when the chilly dishes and grilled meats of summer are being replaced by comfort foods, either slowly simmered or oven parched.

Seize budín, a vegetable pudding that can be made with several different variations. The word "pudding" is not typically associated with vegetables by non-Spanish speakers, but that is the common translation, finished more confusing by the fact that budín can also mean cake frosting or dessert pudding. A vegetable budín is most often made with corn, peas or carrots and served as a first course, or alongside meat or poultry as a side dish. Since they incorporate eggs and cheese, both significant sources of protein, budínes could easily be used as vegetarian main dishes, accompanied by a soup or rice course.

An additional hearty vegetable dish is the torta, coincidentally another confusing word, since it can mean a bread roll or the sandwich made with it. It can also mean a torte, such as the Spanish-style potato torte. (This last one is called a "tortilla" in Spain, but has nothing to do with the Mexican tortilla, except for the circular shape.) In case this is not confusing enough, torta is also sometimes used to mean a vegetable budín. Most commonly, however, a vegetable torta is made with layers of vegetables, cheese, bread crumbs or corn tortillas and resembles what in English is called a casserole.

And then there are the many stuffed vegetable dishes. The well-known chiles rellenos are most often distended with cheese or picadillo, a meat filling, but are also frequently stuffed with corn or zucchini. Chayote and zucchini are stuffed with other vegetables, such as corn, cheese, mushrooms, or a grouping.

Several Mexican dishes where vegetables serve as fillings for dough. The molotes and quesadillas sold outside the markets in Central Mexico are most often stuffed with non-meat fillings. Here in Cholula, distinctive fillings include squash blossoms, mushrooms, huitlacoche, potatoes and tinga, a tomato filling that, in this case, contains no meat. Empanadas, or pastry turnovers, can also be stuffed with vegetables, and are especially good in cooler weather, when something from the oven is a big hit with hungry diners.

Giving a thought over vegetables that can be served in traditional Mexican sauces, think pipián. Both red and green pipián make wonderful sauces in which to serve vegetables, and give non-meat eaters a chance to try some great regional food without chicken or pork. Using hearty chunks of vegetables, and additional the meal with corn tortillas, makes this one of the most robust meals a vegetarian could wish for. You can serve Almond Seera as a sweet dish

Always bear in your mind above all cream soups. Mexicans make them with nearly every vegetable possible. Mushrooms, corn and poblano chiles are popular choices, as are zucchini, chayote, cauliflower and peas. Soup is most often served as a first course in Mexico, but soups made from black beans or fava beans would make a good lunch or supper, accompanied by a salad and tortillas or bolillos. Noodle soups with greens are also popular, especially in Central Mexico, where acelgas -- Swiss chard -- is copious and inexpensive. Spinach or kale would also be good in this kind of soup.
Iced Strawberry is a good combination as a drink.

Mexican cookery with lesser carbs

Yeah, one can yet relish Mexican foodstuff even as gluing to their individual consumption map.

Lesser carbs in one’s diet are a huge way to loose some of that further weight, increase energy and be healthy. When you eat fats and proteins, and bound the carbs, your body burns the fat and protein off as well as extra body fat. Eating low-carb also keeps you fuller longer and you won't feel those usual "hunger pains." though it may take a few days for your body to get used to it, once it does, you will enjoy this new way of eating.

And you may think Mexican food with all the tortillas, beans and rice are no longer an option with low-carbing. But Mexican food is so much more than beans and rice, there are plenty of options besides them.

Now that you are low-carbing, you may need some ideas on what to do with all the meat, cheese and eggs that are suddenly on your menu. Here are some recipes that are truly Mexican and some ideas on what to order in your favorite Mexican restaurant.

Tamales

Tools and component to be used

One should bear in mind that you have, or can find, almost entirely all of the ingredients you will require to make tamales. Initially interpret through the recipe for dough to decide what you will need to get. Then, prefer a filling and agree on what other items you will need. You might need a large steamer in which to cook the tamales. This can be a particular tamale steamer, or a large pot with a steaming basket in the bottom. Once you have the steamer and the ingredients necessary you can begin making the tamales.

Consumable time

Making tamales is tricky, but it is a very time intense process. It can take a whole day to arrange a batch of tamales. The dough itself doesn't take that long to arrange, but from time to time the filling will need to cook for a few hours so the meats will turn out to be extremely tender. To save time, arrange the dough and fillings on one day and wrap and steam them on the next.

Making tamale

Start by preparing the dough . Next, prepare the desired fillings you are going to use. Then, prepare the corn husks and wrap the tamales. Steam them in a large steamer for 90 minutes.

Available tamales
They will keep well in the refrigerator for a few days or you can freeze them. They re-heat well in the microwave or a short time in the steamer.

Serving tamale

Traditionally a tamale is served plain, as is. Lately, a lot of restaurants serve them in a sauce that compliments the filling: for example, green chile sauce for pork or chicken, or a red chile sauce for beef. Sometimes tamales are served in the corn husks, and sometimes they are opened and removed for you. Experiment and find out how you prefer to serve them.

Channel to the world of Corn

"Maize" or rather in commonly said Corn is actually a reclaimed strain of wild grass that does not raise in the wild. It should beat the first be predisposed to and be concerned for to survive. Debate all over which grass it advanced from or who shaped the mixture, but corn cobs have been found in archaeological excavations dating to 5000 BC.

Categories of Corn

Mainly there are 3 sorts of corn.

a)Flint corn, also identified as blue or red corn, has a hard peripherals and is used for popping corn and animal feed. B
b)The sort you locate in the grocery stores is "Sweet" which can be eaten off the cob.
c)Dent corn is also known as Field corn and is the best corn to make Masa Dough and Hominy with. It is also widely used in processed foods and also feed for cattle. D
d)Flour corn is frequently white corn and it is used for creating corn flour for baked goods.

Masa and Pozole or Hominy dough

Primarily the Field corn is detached from the cob and dried out. The dried out corn is poached in water with “cal” or slaked lime in it. Then the kernels are frequently left to submerged in the water for 1 hour to 24 hours depending on what you are going to do with it. The cooked and awashed corn is called Nixtamal. The kernels are rinsed methodically and stroked mutually to remove the skins. For hominy, the little brown tips called "hulls" are picked off which allows the corn to expand when cooked. Or you can grind or process the nixtamal into masa, a corn dough.

Corn Flour

Corn flour is finished by crushing up dried out corn into extremely fine flour. It is used in many of the same ways wheat flour is used.

Cornmeal

Corn that has been dehydrated and earthed to a uncouth flour. If the hulls (skins) and germs (brown tips) are detached the meal will have a long shelf life. If the hulls and germs remain in the meal, it is more nutritious but won’t last as long. It is used as a hot “cereal” or “grits” by adding up boiling water to make a paste. It is also used to make cornbread.