Speaking of Halloween and pudding. . . .

How cute are THESE?!  Eee!



1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon

1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree

2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

PUDDING:
Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatin softens and bloom.
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
TOPPING:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

Graveyard Cakes

I know I want to make something sweet for this year's Halloween party.  Of course, I would LOVE to make my sugar cookies in adorable Halloween shapes, but to use up a bit of the masses and masses of cake mix and frosting I have in the pantry, I think Graveyard Cakes are where it's at.  Plus; way easier.
I thought about doing one cake, and decorating it with crushed Oreo "earth" and some mini tombstones, but then found some ADORABLE little cupcake kits and decided cupcakes are easier to deal with in a group setting anyway.
I thought it would be extra fun to do a childhood throwback - remember those old Jell-O pudding filled cupcakes we had as kids?  And goo seems graveyardy. . .score.
Alas, recipes for those are difficult to come by and they don't make the kits any more.  But why not just inject the darn things?  If Sandra Lee can do it, so can I.
So - a box of chocolate cake mix, a can of chocolate frosting, and a package of chocolate instant pudding (or vanilla and dye it orange maybe?  Or disgusting brownish green goo colored?), and some crushed chocolate cookies.
Bake the cupcakes and make the pudding.
Once the cupcakes are cool, inject the pudding into the cakes.
Frost with frosting and dust generously with chocolate cookie crumbs.
Decorate as desired (you can always do the gummy worm thing if you want, but I always pull those out and end up eating them separately or not at all; candy corn and candy pumpkins would be good too).
Eat your heart out Sandra.

Grandma's Orange Jello Salad

My grandmother made this jello salad for nearly every family event. To this day, we call it "Grandma's jello salad" and make it for every family function in honor of her. It makes me think of her, which is lovely, because she was fantastic. Love you Grandma!

1 small pkg orange jello
2 small pkgs instant tapioca
3 c boiling water
2 cans drained mandarin oranges
1 8 oz Cool Whip

Mix jello, tapioca & water. Let set. Stir occasionally. When slightly hardened, stir in oranges and Cool Whip. Refrigerate overnight.

Eat it and feel loved.