Spooktacular Bites and Sips

With Halloween just around the corner, it's time to dust off that cauldron, broom stick, and clattering bones. We've put together a spooky menu perfect for grown-up goblins and the youngsters too. Savory, sweet, and sassy...with a little black magic, you will have these whipped up in no time. 

Halloween shoot by  When Pigs Fly Events

Halloween shoot by When Pigs Fly Events

Savory Bites 

Forbidden Salad: Beet-Persimmon-Pomegranate


3 fresh beets or 1 16 oz can beets

1 small red onion

2 ripe persimmons

1 pomegranate

1/8 cup olive oil

1 tbsp sugar

3 tbsp balsamic vinegar

1 tbsp herbs de provence

2 red or green apples or one of each

fresh mint leaves


If using fresh beets place beets in saucepan cover with water add  1/8 cup lemon juice or vinegar (this helps keep the beets from bleeding).  Boil until tender (30-45 minutes).  Place beets in cold water until cool drain and peel.

Thinly slice the onion & finely chop the beets. Add the beets and onion together and place aside. In a bowl mix olive oil, sugar, vinegar and herbs de provence.  Add in the beets and onion mixture. Let this mixture set while you peel and finely chop the persimmons and cut, peel, and remove the seeds from the pomegranate. Set aside.

Take your mint leaves and separate. 

Slice and apple from top to bottom. These will be your base to pile the above on top. Time to layer. First the apple slice, then the mint leaf, then your beet mixture, then the persimmons. Top with some pomegranate seeds. 

Forbidden Salad via  When Pigs Fly Events

Forbidden Salad via When Pigs Fly Events

Cold Heart Bruschetta


3 pints yellow and red cherry tomatoes chopped in quarters

2 cloves of garlic minced

12 basil leaves chopped (add more or decrease amount depending on your love of basil)

salt and pepper to taste

olive oil

2 cups of Balsamic Vinegar

Baguette sliced, crostini, or pasta (whichever fits your fancy) 


Mix together the tomatoes, garlic, and basil. Add salt and pepper to taste. Heat 2 cups of balsamic vinegar over medium high heat for approximately 2-4 minutes. Take off when its a little thinner than what you need and set aside for a few minutes. It will continue to reduce off the heat. Spoon on to a baguette slice, crostini, or use in your favorite pasta. Drizzle a tad of your balsamic reduction on top and enjoy with your most spooky of friends.


Bruschetta via  When Pigs Fly Events

Bruschetta via When Pigs Fly Events

Sweet Bites

Stack of Sins Ice Cream Pop

Layers of Sins Ice Cream Pops via  When Pigs Fly Events

Layers of Sins Ice Cream Pops via When Pigs Fly Events

  • Ingredients
  • 1 cup roasted salted peanuts 
  • 12 chocolate peanut butter cups, unwrapped
  • 6 ounces (about 3/4 cup) hot fudge sauce
  • 6 ounces (about 3/4 cup) smooth peanut butter
  • 1 quart vanilla ice cream
  • 8 five-ounce paper cups
  • 8 popsicle sticks


Let the ice cream sit out for a few minutes to soften. It should be soft, not melting. Chop the salted peanuts into course pieces. You want them chunky in your ice cream so don't chop too tiny. Chop the peanut butter cups into eighths. Warm up the chocolate fudge and peanut butter in the microwave for about 15-20 seconds each. You want them warm, not hot. 

Now it’s time to start layering! Place a spoonful of chopped peanuts in the bottom of each of the eight paper cups. Take a small scoop of slightly softened vanilla ice cream, about 2 inches across, and place one in each cup.

Smooth the ice cream with the back of a spoon until it’s in an even layer. Nothing fancy, just flat enough to let you build the rest of the layers on top. 

Pour a spoonful of the hot fudge sauce on top of the ice cream. If it doesn’t spread out on its own, use the spoon to nudge it toward the sides so it’s an even layer. 

Top the hot fudge sauce with a generous spoonful of chopped peanuts, so that the sauce is mostly covered with nuts. 

It’s time for another round of ice cream, so add a softened scoop of vanilla on top of the peanuts and spread it around. 

The peanut butter is next! Spoon a tablespoon of the fluid peanut butter onto the vanilla and smooth it into an even layer. 

Top the peanut butter with a generous handful of peanut butter cup chunks. These are my favorite part, so I like to make sure that every inch of peanut butter is covered with candy bits. 

It’s time for the last layer of ice cream, so spoon it on and then smooth the ice cream out evenly. 

Add a layer of chopped peanuts on top of the ice cream and press down on them slightly to embed them in the top. Insert a popsicle stick in the middle and press down until it’s almost all the way through.

Now for the tough part–waiting! Because the ice cream was soft, you’ll need to re-freeze the pops for a few hours, until the ice cream is firm again. 

Once the pops are re-frozen, they’re ready to enjoy! Snip the paper cup with scissors, then carefully peel it away from the ice cream pop.

Recipe originally from   Ohnuts.com


Acorn Pumpkin Cakes


1 Large can of pumpkin

1 Box of Spice Cake Mix

Almonds or Walnuts (optional) 

Chocolate chips (optional) 

Frosting (optional) 


Preheat the oven to 375 degrees. Combine one large can of pumpkin with 1 box of spice cake mix into a large bowl and mix with an electric mixture until smooth. You can add nuts or chocolate chips if you like. Just sprinkle in your desired amount. Scoop the pumpkin mixture into an acorn shaped cakelet pan. Bake for about 20 minutes or until done. They will be slightly soft inside for a moist treat. Add a touch of frosting to jazz up their look. 

Acorn Cakelet via  When Pigs Fly Events

Acorn Cakelet via When Pigs Fly Events

Sassy Drinks

Bleeding Heart-Tini


2 ounces dry vermouth

8 ounces premium gin

ice cubes

4 pickled baby beets on a cocktail skewer


Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.

Originally featured on Martha Stewart

Bleeding Heart-Tini via  When Pigs Fly Events

Bleeding Heart-Tini via When Pigs Fly Events

Hocus Pocus Fizz


1 cup pineapple juice 

1/2 cup rum 

1/4 teaspoon McCormick Imitation Coconut Extract

3 drops McCormick Red Food Coloring

2 drops McCormick Yellow Food Coloring

1 bottle (750 ml) sparkling white wine

Cranberries (optional) 


Mix pineapple juice, rum, coconut extract and food colors in measuring cup. 

For each cocktail, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white wine.

How to Rim Glass with Orange-Tinted Sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 5 drops McCormick® Red Food Color and 5 drops Yellow Food Coloring. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into Orange-tinted sugar to lightly coat.

To top it off, we soaked cranberries in rum overnight then dropped them into the glass. They float on top and add some magic. 

Originally featured on DoughMesstic.com 


Hocus Pocus via  When Pigs Fly Events

Hocus Pocus via When Pigs Fly Events