Floating Eyeball Halloween Punch + #SpookyCelebration Snickers Lava Cake Dessert

Momma Told Me:  Leftover candy is my inspiration.

I've shared before how Momma could often tun into a Grinch around the holidays. When I was growing up she never quite cared for the large family gatherings, or the un-packing, followed by re-packing, of extravagant holiday decorations. It's fair to say, from age 10+ I spent the majority of my time decorating for these festivities with my father. But Momma didn't dislike the festivities of the holidays, simple the mess and work that came with them- Nowhere was this more evident than in our family's kitchen, where Momma would spent many afternoons coming up with creative themed lunches and special seasonal desserts to tickle my taste buds. In addition to Halloween baking events (roasted pumpkin seeds, fresh pumpkin spice bread), we'd often make our own caramel popcorn balls for dessert during October and November.

Halloween baking traditions such as those really helped me connect to my mother on a level just as important as quality time spent putting decorations up with my dad. Momma was notorious for making food fun; my friends would always flock around my lunches at school, or swing by after dinner to see what was in store. And every October there's be a slew of white chocolate drizzled 'mummy' pretzels, hand dipped caramel apples rolled in freshly chopped candy bars, and string cheese vampire fingers with slivered almond nails. But, for me, one of the most magical Halloween celebration traditions was after the holiday itself. After Pop had confiscated all the 'dangerous' candy (Peanut M&Ms, Snickers, and Twix), Momma would turn a thoughtful eye to the remaining pile of leftover candy.

Sure enough, I'd come home that week to find a pile of wrappers on the kitchen counter, and Momma hard at work carefully carving candy and dicing up chocolate bars to create new recipes and ghoulish treats. As a child, I often wished we could have a giant Halloween party to show off all of her creepy creations, but, alas, Momma was not one for big celebrations, or the clean-up that follows. Now, as the head of my own household, I am constantly inspired by Momma's tenacity in the kitchen and her eye for devilishly creative dishes. So, this year I hit my 'test kitchen' (which is just a fancy term for my kitchen) and decided to whip up some ghoulish delights for a #SpookyCelebration of my own. After all, a great celebration can be with hundreds, or simply family and friends- it's the perfect atmosphere and snacks that really makes a gathering a hit.

When Halloween candy began hitting the shelves this year I knew it was time to make a trip to Walmart; where there is usually an entire aisle of seasonal candy and treats to help set the table for any holiday festivity. So, I broke the rules and picked up a 55PC of  Mars brand mixed miniatures exclusively for baking, and a 230PC miniature mix for our Halloween candy cauldron. By the time I got home I already had a half dozen concepts running through my head for our Hallow's Eve celebration, but wanted to do a dry run of a few concepts before the big night. I'd never made a molten lava cake at home before, so I was especially anxious to give my Snickers Molten Lava Cake with Hawaiian Punch Puree drizzle a try.

The Snickers Molten Cakes were a huge success; so much so that I only got to sample my first cake (which had caved in from being removed a minute too early). The day before I'd taken some melting chocolates, Peanut MMs, and Twix miniatures and molded some ghoulish chocolate toppers with a seasonal chocolate mold I'd picked up for less than a dollar at the local craft supply store. Layering the color for the outer chocolate design, then placing some of the leftover Mars candy int he center, I molded some deliciously rich treats that topped my Molten cakes wonderfully.

Naturally, a Hwlloween celebration wouldn't be the same without a cauldron full of spine-tingling punch. Growing up we'd always enjoyed our party punch with a splash of lemon/lime soda; so the decision to add 1/3 7UP to the brew was an easy one, but how to make it really stand out? The answer, of course, was with home-molded floating eyeballs. The process is actually much simpler than you think. While a small round bottom bowl will work, I choose some silicone ice ball molds to layer my creepy creations. Using a slice of kiwi, with a slit cut in the center, place the fruit in the center of your mold. Place a black accent in the center where the kiwi is slit (remember that any dyed candy may bleed when the water is poured in, I suggest an olive half or blackberry). Next, take chunk pineapple (from the can is okay) and lay them in a circle around the kiwi slice to create your iris. Last, use licorice strands between the pineapple chunks to create creepy 'veins' floating in the punch. lay leftover length over the edge of your mold, carefully fill with water, and freeze.

In the end, I was absolutely smitten with how easy it was to create a wicked #SpookyCelebration table with minimal effort and some help from Mars miniatures and Hawaiian Punch with 7UP. My molten lava cakes oozed a red goo as the Hawaiian punch puree melted down into the center cavity; the slices of snickers with peanuts looking more like skeleton teeth, and the molded chocolate toppers were a big hit with little skill required. And my specially molded floating eyeballs added a new twist to classic party punch, which will really come to life when some dry ice is placed below the punch bowl in our table cauldron. Not only did my creations come out Pinterest worthy, but I'm sure I'll be the coolest mom on the block this year! Check out Coupons.com for an exclusive money saving printable coupon for MARS branded candies in fun size bags 7-11.5oz.

What Daughter Says: Whether you're planning a big Halloween bash, or simply entertaining the little ghouls with leftover candy, try these inspired recipes that are sure to bring a good howl.

 Snickers Molten Lava Cake with Hawaiian Punch Puree

**** Click here for printable lava cake recipe.

Ingredients:

* 1/2 C Hawaiian Punch

* 1 (8oz) container of fresh Raspberries

* 10 TBS Salted Butter

* 8oz Dark Chocolate, or Semi-Sweet, Chips

* 1/2 C All Purpose Flour

* 1 2/3 C Powdered Sugar

* 3 Large Eggs, Plus 3 Large Egg Yolks

* 1 TSP Vanilla

* 6-8 Snickers Miniatures Sliced into 8ths

Directions:

Preheat Oven to 425F

1.) Spray cups of a large muffin tin, or oven safe ramekins. (Note: individual ramekins will be easier to control cooking time, and to remove for plating)

2.) Male the chocolate and butter in the microwave, 45 seconds at first, then stir. Continue to cook in 30 second intervals until chocolate and butter are smooth. Add in flour and sugar, combine. Stir in eggs and vanilla, until smooth.

3.) Pour into prepared baking cups, or ramekins, just over 3/4 full. Place 3-4 Snickers slices in the center and gently press down until the candy is slightly peeking through the batter. Bake for 10 MINS at 425F.

4.) While cakes are baking place raspberries and Hawiian Punch into blender or food processor and puree until smooth.

5.) Remove cakes from oven while center is still slightly shaky (outer edges should appear slightly browned). Allow to sit 5 minutes to continue baking outside of oven. 

6.) To plate gently use a butter knife to check edges of cake for separation from pan/ramekin. Placing a plate or serving tray atop the muffin tin/ramekin, flip upside down. Gently shake the ramekin/muffin tin to release the cake/s. Pour a spoonful of puree atop hot cakes and serve immediately.

Check out more #SpookyCelebration Ideas here: