Halloween Frights, Sights and Delights




Here’s what I’ve seen and made so far on this Halloween, and it’s only noon.  Hopefully you’re enjoying your day and getting ready for this evening’s festivities.  The kids’ school parade took a detour indoors as it’s finally decided to rain the Bay Area.  When I got home our lovely neighbor carved my kids names in pumpkins and left them on our porch.  So nice!


I’ve made the brain mold again.  Complete with gummy worms for the extra yuck factor.  They’ll be hot dog mummies and noodles again, of course.  We also made Halloween cookies.  Look at my husband’s patience as he uses tweezers to place his sprinkles!  My amazing baking friend made these cake pop eyeballs.  Amazing!  Take a look at last year’s blog for other Halloween recipes and reminders here.


This year I made Pan de Muerto (a.k.a. Day of the Dead Bread) for the first time.  I’ve had the recipe cut out for years but I get side tracked with all the Halloween treats that I kind of forget.  So this year I’m early for Day of the Dead, Dia de Los Muertos, Nov. 2nd.  Here’s hoping it’s as tasty as the dough.  I’m bringing it to a Halloween get together tonight and don’t want to taste a bone and wreck the bread.


Pan de Muerto

Adapted from from allrecipes.com and The Mercury News.

1/4 cup butter
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 tablespoons orange zest
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white or colored sugar
1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Do not let it boil.  Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
2. In a large bowl combine 1 cup of the flour, yeast, salt, zest and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft and not sticky.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 hour. Punch the dough down and shape it into a large round loaf with a round knob or bone design on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white or colored sugar.