Dia De Los Muertos Gelatina Cake

Dia de los muertos gelatin cake with marshmallow flowers

What’s with Mexicans and skulls? Usually skulls are associated with a negative connatation, but for Mexicans during Dia De Los Muertos, the skull takes on a completely different and beautiful meaning. The skull represents death and rebirth, the death of somebody leaving the world as we know it, and a rebirth of your beloved one who has passed and their soul moving on to a world of spirits and the afterlife. The skull personifies the humans we once knew, and during the Day of The Dead we take the time to honor the family and friends we have lost with offerings to their spirits in the shape of the skull, the same way our ancestors had done centuries before us. Of course there are the traditional foods associated with Dia De Los Muertos like Pan De Muerto, Tamales, Sugar Skulls, and Mole. I observe those foods as much as the next person , but I also enjoy making a skull dessert and decorating it ever year along with building my in-home alter.

Walmart has a wonderful selection of pretty artificial flowers, and I needed some for my home alter I’m building, where I will eventually present my foods. Once I grabbed the yellow silk marigolds I ran across a skeleton mold on my way to the check out, and quickly imagined what it would look like on top of a cake. I thought of my friend Rocio who I lost twenty years ago and how she loved chocolate cake. This year in addition to my family, I will make a special place for Rocio’s chocolate cake and decorate it in marshmallow flowers .

Ingredients for Dia De Los Muertos Gelatina Cake:

  • 2 – packets Knox gelatin
  • 1 – can La Lechera (sweetened condensed milk)
  • skeleton gelatin mold
  • Chocolate cake mix
  • eggs
  • water
  • oil
  • chocolate frosting
  • small marshmallows
  • colored sugar
  • small round colored candies
  • black icing.

Directions:

  1. In a bowl mix together 2 cups of boiling hot water and Knox gelatin. Mix until completely dissolved. Add in entire can of La Lechera and mix to combine. Should make 3 cups. Pour into skull mold and refrigerate for 4 to 5 hours or overnight. pour gelatin mixture into mold
  2. Bake cake according to box and allow it to cool completely.
  3. Assemble and frost cake with frosting.
  4. Cut marshmallows with sharp kitchen scissors diagonally.
  5. Then dip sticky side of cut marshmallow into a dish of colored sugar to color marshmallow petals. Set to the side until ready to use. cut marshmallows diagonally and dip in colored sugar to make marshmallow flowers
  6. Unmold gelatin skull from mold. Place it in the center of frosted cake. unmold gelatin for the center of the cake
  7. Decorate the sides of the cake with colored marshmallow petals, and place a small round candy in the center of the flowers. place colored marshmallow petals in a flower shape
  8. Take the black icing fitted with a piping attachment and fill the eye cavity of skull gelatin with icing. Fill eye cavity of skull with black icing
  9. Also draw a straight line across the skull mouth, then stitch over from top to bottom with black icing. Let the icing mouth sit on the gelatin skull for about 10 minutes, then remove the icing to reveal a stain.
  10. Fill the nose cavity with colored sugar.
  11. Decorate the forehead of the skull with  marshmallow flower petals.
  12. Enjoy!

PIN PICTURE BELOW FOR LATER:

An easy to make Dia De Los Muertos Gelatin Cake.  Decorated with colored marshmallow flower petals, and black icing. Day of the dead chocolate cake. Calavera made with skull mold.

 

 

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Halloween Graveyard Bean Dip

A Halloween graveyard bean dip. This dip makes for a great centerpiece until your ghostly guests are ready to eat.

Are you having a Halloween party? If you are… this is a great way to kick the festivities into high gear. You see, no Halloween party would be a complete without a graveyard bean dip to dig your bones into. Party ghouls will “ooze and aah” as they see this edible cemetery is up for grabs. The ghostly haunts is filled with 8 different layers of dipping fun, and serves as a great centerpiece until people are ready to devour.  Or in my case last year, it was ZOMBIES. I went to a Zombie themed party and everybody went all out, of course they did, it was an entertainment industry party and the costumes were amazing and scary as heck. It was the funniest sight to see a dozen or so remarkably made up zombified friends of mine all corralled around this graveyard dip I made. It was as if they were real zombies and the brain appetizers had just come out from the kitchen. They all went insane for this dip, I’m not kidding when I say it’s very addicting and flavorful. I’m still kicking myself for not having a camera that night.

This year, because of how well received my graveyard bean dip was, I decided that I’m making this an annual reoccurrence. Me being who I am though, I want to make it slightly different or even try and top myself from the year before. How would I do that? A few days ago I was at my local Walmart in Rosemead walking through the massive chip aisle, as I always do because the boys in my family are chip freaks, and I happened upon a spooky treat…. Cheetos Bag Of Bones. Basically they are cheetos shaped like skeleton bones. At that moment a black lightbulb popped up over my head, and I thought “OMG, these cute little cheetos bones will add so much character to my graveyard dip.” Please check out the recipe below and the little Cheetos bones did exactly what I thought. While I was at the store I also picked up bags of candy and a cool light up pumpkin for a party table. Check out the pic at the very bottom.

Simple ingredients used to make Halloween graveyard bean dipIngredients for Halloween Graveyard Bean Dip:

  • Tostitos scoops
  •  tomatoes (chopped)
  • sour cream
  • grated cheese
  • sliced black olives
  • chopped jalapenos
  • refried beans
  • guacamole

 

 

Decorations:

  • wheat tortilla
  • Pillsbury crescent rolls
  • Cheetos ‘Bag Of Bones’

Directions:

  1. Start with a clear pyrex baking dish.
  2. Crush a thin layer of tostitos scoops at the bottom. Reserve the rest of the bag to eat the bean dip with later. Tostitos scoops serve as the first layer for bean dip
  3. Top crushed chips with chopped tomatoes.
  4. Spoon enough sour cream to cover the entire layer of tomatoes. sour cream over tomatoes
  5. Layer grated cheese on top of sour cream.
  6. Top with black olives.
  7. Sprinkle a thin layer of chopped chiles over olives.
  8. Spread refried beans over chiles. refried beans spread over chiles
  9. Make a perfect rectangle in the center of the beans and fill with guacamole.
  10. Frame the guacamole with black olive slices.
  11. Decoration for the graveyard: I started with wheat tortillas. Using an x-acto knife I cut out a tree shape, and head stones. A wheat tortilla cut into the shape of a tree with x-acto knifeThen fry on each side until crisp. wheat tortilla fried till hard for Halloween graveyard bean dip
  12. To make the floating ghosts: I unfolded the pillsbury crescent dough and carved out ghost shapes with an x-acto knife.

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    Making #Halloween come to life with these food friendly #ghosts. Graveyard recipe up on my blog later today! #WMTMoms @walmart

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     Then baked the dough ghosts until golden crisp (according to package for time and temperature), once they came out of the oven I shoved a stick into the ghost and allowed them to cool completely with the stick in.

  13. Assemble the tree slightly off center of rectangle. Then place the ghosts where you feel they will be the most visible. Stick the different sized head stones into the guacamole, then place a cheetos skeleton bone skull at the base of the head stone. A close up look at Halloween graveyard. I used Cheetos 'Bag Of Bones' skulls for the headstones. a closer view of Halloween graveyard bean dip  The big ghost for Halloween graveyard bean dip Over head view of Halloween graveyard bean dip
  14. Serve warm or cold.
  15. Happy Halloween! Enjoy!

Pin this pic for easy instruction: Easy steps to make this Halloween graveyard bean dip. I used tortilla to create the trees and headstones, and pillsbury crescent dough to make the ghosts. Can be enjoyed warm or cold.

 

Candy For Pumpkin:

  • Snickers (fun size)
  • Twizzlers (caramel apple )

pumpkin candy

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Calavera Queso Fresco Salsa Dip

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, recipe and all opinions are mine. 

A recipe I made for Dia De Los Muertos:  made with Cacique's Queso Fresco and salsa

I’m thinking of my feisty friend Alfonso (my fiancés father) as Dia De Los Muertos approaches.  It’s been almost 5 years since he stepped out of his human life and floated into the other side. I was there as he passed and watched his face go calm in peace.  Awwww, that man. He loved to fight with me.  I think I was probably the only female in his world brave enough to not agree with his every word.  He knew I had a good heart but wasn’t gonna back down.  He use to call me his lawyer because when he needed something done or figured out, I was the one he would turn to to get it done.  He said I had a persuasive way. When we first met he questioned my ability to cook and doubted I could find my way around the kitchen.  I loved proving him wrong.  I think he thought of himself as somewhat of a master of the cocina, but the truth was he was seriously the salsa king.  I had to give it to him, his salsa rocked.  I would bring him empty jars all the time so he never had an excuse not to share his salsa with me.  He took such pride in making his salsa and would just gloat to everyone how great it was, and most of the time people had no other choice but to agree.   He would set up a bowl of his salsa, a slab of Cacique’s queso fresco, chopped up avocado cubes, and a pile of corn chips, and that combo was his snack.

I use to sit in his kitchen sometimes and watch him make it.  I’ve never tried to recreate his perfect salsa since he’s been gone, but I do think of him every time I make my own salsa.  I have to eat it the same way he did, with queso fresco (Mexican cheese), avocado, and chips.  This is my ode to that lovely grump Alfonso Lopez that I still love and I once knew.

Ingredients for calavera queso salsa dip

Ingredients for Calavera Salsa Dip:

  • 1 – package Cacique Queso Fresco
  • 3 – tomatoes
  • 1 – tablespoon vegetable oil
  • 2 – jalapenos
  • 4- serrano chiles
  • 4 – fresh chile de arbol
  • 1 – onion (peeled and cut in half)
  • 4 – garlic cloves (peeled)
  • 1 – teaspoon vinegar
  • 1 pinch of dried oregano
  • salt and pepper
  • 2 – cups of water
  • avocado
  • corn chips
  • Pistachios, and chile flakes for decorating calavera

Directions:

  • Remove queso fresco from package, and with a small pairing knife cut the sides of the cheese to shape into a skeleton head.  Then with a small circle cookie cutter punch out the eyes. Place on a platter and place back in the fridge. Cut the edges of queso fresco to make a calavera shape Cut out the eyes for the calavera in the queso fresco
  • In a medium pot filled halfway with water over a high flame, bring to a boil.  Add in tomatoes and boil for 30 minutes.  Set to the side. Boil tomatoes for salsa
  • In a frying pan over a medium flame add vegetable oil and allow it to get hot.
  • Add in chiles, onion, and garlic cloves. Fry on all sides until charred and browned. IMG_5523 Fried chiles, onion and garlic
  • Remove stems from chiles, and place in the blender with tomatoes, onion, garlic cloves,  vinegar, oregano, salt, pepper, and water (I use the water the tomatoes boiled in). Blend until desired consistency is reached. Ingredients for salsa in blenderblended salsa
  • Decorate the calavera with chile flakes around the eyes, and use pistachios for the mouth. Decorate the queso fresco to look like a calavera
  • Place calavera shaped queso fresco on a plate, then pour the salsa  around the plate. Decorate the edges with avocado cubes.
  • Serve with chips. For Dia De Los Muertos Cacique Calavera Queso Salsa Dip
  • ENJOY!

IMG_5971

Im memory of my sweet friend Alfonso… I miss you.

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, recipe and all opinions are mine. 
Posted in Crafty Food, Holiday, pistachios, Recipes, SNACK TIME!, Snacky Snack Snackas, Vegetarian Corner | Tagged , , , , , , , , | 3 Comments

Potato Pan De Muerto For Dia De Los Muertos


Dia de los muertos calada and pan de muerto

Dia de los muertos couldn’t be celebrated without the age old tradition of pan de muerto. I am thrilled to make a beautiful potato version of this “bread of the dead” in honor of my beloved departed uncle. I will make two loafs…. one to eat, and one to decorate my home alter with. How will you celebrate Day of the dead? Watch my video below to see how easy it is to make this delicious bread. 

Ingredients for Potato Pan De Muerto:

  • 1 – package active yeast
  • 1/2 – cup luke warm water
  • 1 – teaspoon salt
  • 1/2 – cup sugar
  • 1 – cup mashed Idaho potatoes ( leftovers work best)
  • 1/2 – cup butter (softened)
  • 2 – eggs (beaten)
  • 3 – cups bread flour plus more for kneading
  • olive oil
  • Egg wash (1 egg and 1 tablespoon water whisked together)

Directions:

  1. Add yeast and water to a mixer, and allow yeast to activate for 10 minutes.
  2. Pour salt and sugar to the yeast mixture. Give it a good mix.
  3. Spoon in the mashed potatoes and break them up with a spoon if you need to. Then add in the butter and eggs. Mix to combine to hook attachment.
  4. Add in the bread flour, one cup at a time until the dough comes together and no longer sticks to the mixer about 5 minutes.
  5. Generously flour a clean work surface then knead dough until smooth.
  6. Grease a bowl with a little bit of olive oil. Place dough in greased bowl and turn it once inside to ensure the entire dough is well greased.
  7. Cover dough with a kitchen towel and let it rise for 2 hours.
  8. Remove towel and punch down the dough.
  9. Generously flour a clean work surface then knead dough again until smooth.
  10. Grease two 8 -inch cake pans and set to the side.
  11. Divide the dough into equal 3 parts.
  12. Place two of the parts in each cake pan, and reserve the additional part for decorating.
  13. Allow the dough to sit for an additional hour before decorating.
  14. Preheat the oven to 375 degrees Fahrenheit.
  15. With the extra part, roll the dough out to make bone decorations for the top of the loaf.
  16. Brush the top of the loaf with egg wash.
  17. Bake for 25 to 30 minutes or until golden brown.
  18. Enjoy!

potato pan de muerto

 

Idaho-PotatoesI would like to give a special THANK YOU to the Idaho Potato Commission for sponsoring this video. It is my absolute honor to work with you. 

 

 

I would also love to Thank my amazing crew.

Mando Lopez: Director/Editor

Tony Molina: Director of Photography

Jeshua Viveiros: Sound and the awesome calaca make-up artist – he used the Crafty Chica make-up line.

Earrings by ilaments Jewlery – Lisa Rocha!

Posted in Crafty Food, Holiday, Presley's Panaderia "Bakery", Recipes, Vegetarian Corner, Vlog | Tagged , , , , , | 4 Comments

Crock Pot Brownies And A CrockStar Contest

Did you watch my video? If not… let me tell you what’s going on via this written post. I bought a Crock-Pot at Walmart (pisssst… they are so reasonably priced you should go get one too) and came home and wanted to use it. Something told me to look at the Crock Pot website… I did and stumbled upon this.

Crock-Pot is calling all CrockStars!!!!!

If you are a savvy slow cooking fan, the Crock-Pot brand is kicking off its annual Ultimate Crock-Pot CrockStar Contest. The winner will earn the title of “2014 Ultimate Crock-Pot Crock-Star,” plus $5,000 and be featured on Crock-Pot.com.

To enter:

Visit CrockStars.com between now and October 31st, 2014

Submit a 1-minute “video selfie” prepping your favorite original slow cooker recipe using a Crock-Pot Slow Cooker. Then text your original recipe.

Be sure to follow these and all contest rules noted on the site for eligibility!

Can you believe $5000 for a single recipe? I’m going to enter to win now. Will you? In the meantime just to get my feet wet I tried out a brownie recipe. Here is the easy recipe.

Crock Pot Brownies. So easy to make I'm sure my 5 year old can make them.

Crock Pot Brownies:

  • 12 – tablespoons butter (melted)
  • 1 1/3 – cups sugar
  • 2/3 – cup unsweeted coco powder
  • 1/2 – cup flour
  • 1 – tablespoon vanilla
  • 3 – eggs  (beaten)
  • 3/4 – cup semisweet chocolate chips

Directions:

  1. Line the bottom of a 7 quart crockpot with foil.
  2. Spray foil with a non-stick baking spray.
  3. In a bowl add butter, sugar, coco powder, flour, and vanilla together. Mix until combined and looks like a thick paste.
  4. Add in the beaten eggs and mix until completely incorporated.
  5. Fold in the chocolate chips.
  6. Pour the brownie batter into the foil lined crock pot, and cook on low for 3 and 1/2 to 4 hours  or until just a small bit of the center is still gooey.
  7. Serve a la mode while still warm.
  8. Enjoy!

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Cajeta Apple Peanut Butter Cake Inspired By Jodi Picoult’s New Book Leaving Time

A cajeta peanut butter apple cake inspired by Jodi Picoult's book "Leaving Time."

I’ve been on a reading frenzy lately…. In the last couple of months I have thumbed my way through so many books, and have to admit it’s quickly becoming my favorite thing to do. It’s weird… I almost mourn the end of a book once I finish reading it, and go through this stage of what am I gonna do now? I suppose I’m saying it’s weird cuz heaven knows I have a ton of work and know exactly what I’m gonna do now.

A few weeks ago the lovely folks over at Walmart asked if I would be interested in reading an advanced copy of Jodi Picoult’s new book “Leaving Time.” I read the summary of the book and thought “that sounds interesting, yeah send it over.”

“Alice Metcalf was a devoted mother, loving wife, and accomplished scientist who studied grief among elephants. Yet it’s been a decade since she disappeared under mysterious circumstances, leaving behind her small daughter, husband, and the animals to which she devoted her life. All signs point to abandonment . . . or worse. Still Jenna–now thirteen years old and truly orphaned by a father maddened by grief–steadfastly refuses to believe in her mother’s desertion. So she decides to approach the two people who might still be able to help her find Alice: a disgraced psychic named Serenity Jones, and Virgil Stanhope, the cynical detective who first investigated her mother’s disappearance and the death of one of her mother’s co-workers. Together these three lonely souls will discover truths destined to forever change their lives. Deeply moving and suspenseful, Leaving Time is a radiant exploration of the enduring love between mothers and daughters”

The book arrived and I devoured it over the course of a few days. Let me tell you that description doesn’t even scratch the intensity surface of the story nor does it tell you that Jodi Picoult’s writing is near perfect. I was completely entwined in the characters and felt like I myself had become an elephant scientist. I learned so much about grief, patience, trusting your inner soul, and letting go. I highly recommend it to anybody in search of their next great read, and just wish there was more pages added to the story. I didn’t want it to end, because perhaps I wasn’t ready to let go.

In the book as the story unfolds I learned that when elephant keepers need to medicate an elephant they stick the medicine in the center of an apple and top it with peanut butter. When I was done reading the last page…. I couldn’t believe how amazing the end was. I got straight up off my couch and made this cake completely inspired by Leaving Time.

The book goes on sale tomorrow 10/14 and will be carried in all Walmart stores with a rollback that brings it to 40% off. I think you just found your new book.

A cajeta peanut butter apple cake inspired by Jodi Picoult's book "Leaving Time." It is an amazing read and the writing is near perfect. Read the book then make the cake.

Ingredients for Cajeta Apple Peanut Butter Cake:

  • 1/2 – cup cajeta or dulce de leche
  • 1 1/2 – honey crisp apples (peeled, cored, and sliced)
  • 1/3 – cup chopped pecans
  • 1/4 – cup butter (room temp)
  • 1/2 – cup smooth peanut butter
  • 3/4 – cup brown sugar
  • 3 – eggs
  • 1 – teaspoon vanilla extract
  • 1 – cup flour
  • 1 – teaspoon baking powder
  • 1/2 – teaspoon salt
  • 3 – tablespoons whole milk

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a 9 inch glass pie dish with a non-stick baking spray.
  3. Pour cajeta into the base of the pie plate.
  4. Arrange apples in the cajeta then top with pecans. Set to the side.
  5. In a mixer cream butter, peanut butter and brown sugar together until fluffy.
  6. Add in eggs, and vanilla extract. Mix to combine.
  7. In a separate bowl sift flour, baking powder and salt together.
  8. Slowly add flour to peanut butter mixture. Mix until incorporated.
  9. Add in milk and mix until just combined.
  10. Pour peanut butter bater over cajeta apples.
  11. Bake for 40 minutes.
  12. Let cool for 15 minutes, then invert onto a serving plate.
  13. Serve warm and enjoy!

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Fuel Up To Play 60 Minutes With CA Milk

Disclosure: This is a sponsored post written by me on behalf of California Milk Advisory Board.

Fuel Up To Play

I have been partnering up with CA Milk for quite some time now, and from previous blog posts this proves to be very true. I am proud to join forces with them once again in aiding to spread the word about their newest campaign “Fuel Up To Play 60!” Let me break it down for you. Let’s start with CMAB, my beloved California Milk Advisory Board (whom represent more than 1,500 California dairy families) has activated Fuel Up to Play 60 within the state of my home California. Now to understand the program we gotta start with the basics… Fuel Up to Play 60 is a in-school nutrition / physical activity program funded by National Dairy Council along with The National Football League, in partnership with USDA. The program encourages young children to consume a well balanced diet and get in at least 60 minutes of active play every day. Sounds good. Right? Well there is more…. Fuel Up to Play 60 also engages and empowers kids to take hold for their own health, by taking small lasting positive steps that will lead to greater changes for their futures.  For example if children are eating a nutrient-rich diet (low-fat milk, fruits, veggies, whole grains and lean protein) and being physically active every day for at least 60 minutes this could make for great healthy long term habits. The program is also designed to help elementary schools with implementing change for healthier students. Heck these changes could even help adults.

Here’s the most amazing part….. Qualifying California schools who are participating in Fuel Up To Play 60 may be eligible for  $4,000 for the 2014-2015 school year. The grants will support health and wellness programs. There is a “Fuel Up To Play 60 Playbook” that encourages schools to implement plays from the 2014-2015 edition. The plays range from creating a healthy breakfast program in a school (this fuels the kids up first thing in the day) to hosting the 100 Mile Club, which challenges students to walk, jog, sprint, or run 100 miles at school within the school year. I love it! It’s definitely a win win situation for both the schools and the students.

Fuel up to play for 60 minutes

Sign up to participate today!

Here’s how my boy stays active…. climbing and running!

active

How do your kids stay active?

Disclosure: This is a sponsored post written by me on behalf of California Milk Advisory Board.

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Disneyland HalloweenTime Pumpkin Twists and Other Salivating Treats

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

pumpkin-twist-witchYes, that’s me with Chef Christina from Disneyland…. She taught me how to make the famous seasonal pumpkin twists to share with you. We had such a great time filming in front of the Haunted Mansion. Watch the video to see how easy this recipe is to make, and enjoy it at home.  I am also including a Strawberry version at the bottom of this post for during the year.

In addition to the pumpkin twists, I also got a sneak peak at all the cool make your mouth salivate treats that Disneyland pulls out of it’s witch hat during this ghoulish time of year. Did you know that all the treats on a stick are decorated by hand? And to make it double the fun both Disneyland in California and Disneyland in Florida offer the same snacks so both coasts can celebrate in the same spooktacular fashion! That Mickey is something of a wizard! There are also a few other new treats to the park. Try the sourdough pumpkin shaped bread loaf. Then there is the  debut of the Ursula cupcake, so good you may let her steal your voice.

Below is a photo guide to some of the best treats in the park, so you know exactly what to look out for! Happy HalloweenTime at Disneyland!

snacks-disneyland-halloween

Ursula-cupcake

pumpkin-sourdough

Maleficent-rice-krispie

ghostly-candied-apples

Ingredients for Strawberry Twists:

  • 1/3- cup strawberry jam
  • 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
  • egg wash (1 tablespoon water and 1 egg whisked)
  • sugar crystals, for garnish
  1. Bring the strawberry jam to room temperature.
  2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
  3. Spread pastry sheet with 1/3 cup of the strawberry jam.
  4. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
  5. Place filled puff pastry in refrigerator for half hour.
  6. Preheat oven to 400 degrees Fahrenheit.
  7. Line a baking sheet with a non-stick baking mat.
  8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down. Watch video to see exactly how.
  9. Using a pastry brush, brush tops with egg wash. Sprinkle with sugar crystals.
  10. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes.
  11. Enjoy!

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

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Mickey’s Halloween Party At Disneyland

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.
Me and my family at Mickey's Halloween Party

I woke up to the sparkling green wristband still fastened around my wrist. Then slowly, pops of the night before were replaying in my still sleepy memory. Disneyland had transformed itself into a Halloween party. Main street was decorated in true pumpkin fashion (no two pumpkins are alike).

Halloween Time 10_10_DL_00569

Eerie music filled the air, and there was candy everywhere. The magic of Mickey’s Halloween Party at Disneyland was seriously one of the best family events I have ever attended.  I’m sure part of the reason is due to the fact that my son and his cousin had so much fun. Just to see their smiling faces soaking it all in,  is enough to bring any parent overwhelming satisfaction. What I love best are the cart stations loaded with candy and healthy treats for kids and adults too. Guests are allowed to come dressed in costume for a trick or treating extravaganza in the magical kingdom and join in on the costume contest.

Trick or treat

There are still 11 nights to enjoy Mickey’s Halloween Party (schedule posted below).  There are so many fun things to do and here are just a few.

The “Halloween Screams” fireworks spectacular, hosted by “Master of Scare-omonies” Jack Skellington and his little ghost dog Zero. Watch as the night sky fills with the spooky vibrant colors of the Halloween theme!

Halloween-screams

You can’t miss Space Mountain Ghost Galaxy, which zooms into a haunted section of the universe where ghosts appear out of the starry darkness and the exhilarating twists and turns are accompanied by piercing screams and frightening music. There are creepy eyes that follow you through space. It’s a must do!

HalloweenTime Remotes

Then of course….Jack Skellington is back to reclaim the Haunted Mansion. This awesome ride inspired by Tim Burton’s “Nightmare Before Christmas” is an equal mix of eerie  Halloween and Christmas traditions. Plus this year the gingerbread house in the Mansion ballroom is new. Come and join the fun.

Haunted Mansion Holiday9_10_DL_044112

My family and I had a great time at the Halloween Carnival, in Frontierland.  We loved the  new magic show presented on the Halloween Carnival stage at Big Thunder Ranch. Nearby they also conjured up a Disney Villain at the “Astounding Cauldron of Magic” sideshow tent. Here are a few pics of our day and a video of how I was transformed into the crystal ball by the house fortune teller.

max-halloween-carnival

Max at Disneyland Halloween time 2014

The 2014 dates for Mickey’s Halloween Party are: Friday, Sept. 26; Tuesday, Sept. 30; Friday, Oct. 3; Monday, Oct. 6, Wednesday, Oct. 8; Friday, Oct. 10; Tuesday, Oct. 14; Friday, Oct. 17; Monday, Oct. 20; Wednesday, Oct. 22; Friday, Oct. 24; Monday, Oct. 27; Wednesday, Oct. 29; and Friday, Oct. 31.

 

 

 

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Webisode 8: Mexican Poutine Smashers Are Perfect For Halloween!

I’ve got it!  The perfect dish to serve at your Halloween party, Mexican Poutine Smashers are everything you ever wanted in a finger food and more.  I am proud to present this special Halloween webisode using Idaho Fingerling Potatoes as my base and topping them with barbacoa and Oaxaca cheese.  Watch the webisode for further instruction, and lots of tricks and treats!  Stick around until the ugly witch flies away…..

Idaho Fingerling Potatoes

Ingredients for Mexican Poutine Smashers:

  • Idaho Fingerling Potatoes
  • olive oil
  • sea salt
  • barbacoa
  • shredded Oaxaca cheese

Ingredients for barbacoa:

  • 1 – can chipotle peppers in adobo sauce
  • 1 – onion
  • 5 – cloves galic
  • 6 – limes (juiced)
  • 1/3 – cup apple cider vinegar
  • 2 – cups beef broth
  • 5 – pounds chuck beef roast
  • 4 – bay leaves

Directions:

  1. Add chipotle peppers, adobo sauce, onion, garlic cloves, lime juice, apple cider vinegar, and 1 – cup beef broth to blender. Blend until smooth. Set to the side.
  2. Pour additional 1 cup beef broth to slow cooker, place the chuck beef roast to the broth, and add in the bay leaves. Pour the chipotle pepper blend over the meat.
  3. Cover the slow cooker with the lid and cook on low for 10 hours.
  4. When meat is done, shred with two forks for the perfect batch of barbacoa.

THANK YOU to Idaho Potato Commission for your support.  A HUGE, grateful thank you to the most wonderful crew EVER! This one was a lot of fun to make!

  • Mando Lopez: Director
  • Tony Molina: Director of Photography
  • James Ford: Editor
  • Leeann Chavez: SPFX Make-Up
  • Janine Presley: Sound
  • Kristen Warren: Wardrobe and Positivity Ambassador
  • Suki Ewers: AC
  • Jeshua Viveiros: Set Assistant and “Mummy”
Disclosure: This video was sponsored by the Idaho Potato Commission.
Posted in Holiday, Meat eaters unite, Recipes, Side Dish, Vlog, webisode | Tagged , , , , , | 3 Comments