HOLIDAYS
HOLIDAYS
Twi-hards, look no further for vampire fare that is as delectable as Edward himself!
Everyone knows that the Twilight vampires are vegetarians because they don't drink human blood, so all of these recipes are meat-free.
Celebrate the release of the new Twilight DVD coming out at midnight on March 21st by cooking these delicious dishes at your own Twilight DVD Release Party. From blood-thirsty sips to cupcakes so cute you (almost) don't want to devour them, we've got you covered.
Everyone knows that the Twilight vampires are vegetarians because they don't drink human blood, so all of these recipes are meat-free.
Celebrate the release of the new Twilight DVD coming out at midnight on March 21st by cooking these delicious dishes at your own Twilight DVD Release Party. From blood-thirsty sips to cupcakes so cute you (almost) don't want to devour them, we've got you covered.
Check Out More Twilight Party Ideas
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Recipe and photo courtesy of IHeartCuppycakes.com.
Ingredients
- 1 Cup unsweetened applesauce
- 2 Cup(s) all-purpose flour
- 1/2 Cup sugar
- 1 Tsp ginger
- 1 Tsp cinnamon
- 1/8 Tsp nutmeg
- 1 Tsp baking soda
- 1/4 Tsp salt
- 2 large eggs
- 1/2 Cup oil
- 1/4 Cup apple juice
- 1 Tsp vanilla
- For The Caramel
- 2 Cup(s) sugar
- 1/2 Cup water
- 1-1/2 Tbsp light corn syrup
- 2/3 Cup heavy cream
- 2 Tbsp unsalted butter, room temperature
- For The Cream Cheese Frosting
- 8 Oz cream cheese, room temperature
- 1 Cup (2 sticks) butter, room temperature
- 1 vanilla bean, cut lengthwise and scraped
- 1 Lb. (4 cups) powdered sugar, sifted
- Garnishes: pretzels, red sprinkles, mint leaves, black sesame seeds
Steps
- Preheat oven 350F.
- Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and apple sauce and mix to combine. Combine the wet and dry ingredients until all ingredients come together.
- Scoop into cupcake papers about 2/3 full. Bake in 350F oven for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.
- To make the caramel: Put sugar, water and corn syrup in saucepan, stir just to combine ingredients. Turn to medium-high heat, without stirring, for 5-10 minutes until caramel turns an amber color. Wipe down any spatters with a pastry brush dipped in cold water. Lower the heat a little and add the cream and butter. (Caramel will bubble!) After the bubbling decreases, stir caramel to break down lumps. Pour into a pyrex measuring cup to cool.
- To make the frosting: Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Add vanilla beans. Gradually add powdered sugar. Scrape down the bowl as needed.
- To assemble cupcakes: Fill cupcakes with caramel using the cone method. Dollop a fairly good amount of frosting and shape into a spherical shape.
- Roll cupcake in red sprinkles to cover the frosting. Break off pretzel and stick into the top to resemble a stem. Insert a mint “leaf” in the frosting near the stem. Notch out a “bite” shape and arrange 3 sesame seeds to resemble apple seeds.
Vanilla cupcakes so delicious, someone's already sank their fangs into them. Bite into these marshmallow frosting beauties and cherry pie filling oozes out like blood, making them chic and creepy at the same time.
Recipe and photo courtesy of BakingBites.com.
Ingredients
- 2 Cup(s) cake flour
- 1 1/3 Cup(s) sugar
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1/2 Cup butter, room temperature
- 2 large egg whites
- 1 Cup buttermilk
- 1 Tsp vanilla extract
- 1/4 Tsp almond extract
- 1 can cherry pie filling
- For The Marshmallow Frosting
- 1 1/2 Cup(s) sugar
- 2 large egg whites, room temperature
- 1/3 Cup water
- 2 Tsp light corn syrup
- 1/4 Tsp cream of tartar
- 1 Tsp vanilla extract
Steps
- Preheat oven to 350F. Line muffin tins (you will need 18 cups total) with paper liners and set aside.
- Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend, using the paddle attachment (You can use a hand mixer, too).
- Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
- In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes. Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
- Divide evenly into prepared muffin tins, filling 18 cups as equally as possible. Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.Turn cupcakes out onto a wire rack to cool completely.
- To create the frosting: Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer.
- To assemble the cupcakes: Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.
- Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect.
- Repeat until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.
Reinvent red velvet cake by transforming it into moist and tender cookies that beg to be devoured. Mascarpone filling is an unexpected yet flavorful filling that adds just the right amount of sweetness, like Bella from Twilight.
Ingredients
- 1 1/3 Cup(s) all-purpose flour
- 2 Tbsp cocoa powder
- 1 Tsp baking powder
- 1/4 Tsp baking soda
- 1/2 Tsp salt
- 2/3 Cup unsweetened applesauce
- 1 Tbsp buttermilk
- 1 Cup sugar
- 1/4 Cup butter, room temperature
- 1 Tsp vanilla extract
- 2 large egg whites
- 1/2 Tsp red food coloring (more, if necessary)
- For The Mascarpone Cream Cheese Filling
- 4 Oz mascarpone cheese, room temperature
- 4 Oz cream cheese, room temperature
- 2 Tsp vanilla extract (vanilla paste is even better)
- 1 Tbsp milk
- 1 1/2 Cup(s) confectioners’ sugar
Steps
- Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, then set aside.
- In a large bowl, cream together the butter and sugar until fluffy, then beat in the egg whites, followed by the applesauce, buttermilk, vanilla extract and red food coloring. Add additional coloring, if needed, to reach desired color. Keep in mind that the color will dim slightly with baking, but I try to shoot for a burgundy/brown color. Stir in flour mixture until batter is smooth and no streaks of flour remain.
- Drop batter two tablespoonfuls at a time onto the prepared baking sheet, forming 2-inch in diameter rounds.
- Bake for 10 minutes, until set but not browned. Cookies should spring back when lightly touched, like a cake.
- Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
- For the mascarpone cream cheese filling: Beat together mascarpone and cream cheese until well combined. Beat in vanilla and milk. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is very smooth and thick, but not stiff. Add more confectioners sugar, if necessary.
- Spread filling between pairs of cooled cookies.
Mushroom ravioli is a must for any Twilight party since Bella orders it on her first date with Edward at a restaurant. This version has a nutty flavor that adds depth and complexity to the dish.
Recipe courtesy of Giada De Laurentiis.
Ingredients
- 2 packages (11-oz.) fresh wild mushroom ravioli
- 1 Cup unsalted butter
- 1/2 Cup fresh basil leaves
- 6 Tbsp toasted pine nuts
- 1 Whole nutmeg or 1/2 teaspoon grated nutmeg
- 2/3 Cup grated Parmesan
Steps
- Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
- Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.
Chow down on veggie burgers at your Twilight party like Bella did in the film during the diner scene with her Dad. She specifically requested a Gardenburger, so we couldn't resist giving the brand a special shoutout.
Ingredients
- 1 Gardenburger patty
- 1 Hamburger bun
- Optional Toppings: lettuce, tomatoes, onions
Steps
- Remove frozen patties from package. Lightly spray both sides of patty with cooking oil.
- Place patty in a non-stick skillet. Cook over MEDIUM heat for 4 to 5 minutes. Flip patty and cook for 4 to 5 minutes.
- Product will be hot. Carefully remove from skillet. Cool briefly before serving. Top with lettuce, tomatoes, onions, and any desired garnishes.
The Bloody Mary is a classic cocktail that's almost as old as Edward. Like him, it only gets hotter with age.
Garnish with a skewer of olives to jazz up the drink's presentation at your Twilight party. For the 21 and over crowd, add 1 oz. - 1/2 oz. of vodka to make this virgin a vamp.
Garnish with a skewer of olives to jazz up the drink's presentation at your Twilight party. For the 21 and over crowd, add 1 oz. - 1/2 oz. of vodka to make this virgin a vamp.
Recipe adapted from Kuzmarski, The Lobby Boy, One Aldwych, London, England.
Ingredients
- Pinch celery salt
- Salt and pepper
- 7 drops Worcestershire sauce
- 5 drops hot sauce
- 1 (6-ounce) container tomato juice
- Some celery stalks
- Some cherry tomatoes
- 1/2 Oz lemon juice
Steps
- Combine all of the ingredients in a highball glass containing ice, stir well, and serve with a celery stick and cherry tomato.
Cranberry juice, orange juice, and raspberry sorbet combine to create a fruity punch that is jam-packed with bold flavors for your Twilight party. Green body part ice cubes give the drink an eerie look that makes it work double-duty as decor.
Recipe courtesy of Michael Chiarello.
Ingredients
- 1 gallon cranberry juice
- 1 gallon orange juice
- 1 Cup raspberry sorbet
- 1 Quart seltzer
- For Body Part Ice Cubes
- 12 Cup(s) cold water
- 2 to 3 drops green food coloring
- 1 plastic Halloween face mask
Steps
- Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer. Before serving, chill with the Body Part Cubes of floating face and hands. Pour into glasses and stir with glow stick swizzle sticks.
- To make the body part ice cubes: Color the cold water with enough green food coloring to make it stand out against the background of the punch.
- Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.
- Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
- When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily. Carefully float the face and hands in the punch.
Adult Twilighters will savor this sophisticated dessert cocktail that pairs perfectly with Vampire Cupcakes. Strategic pouring results in the stunning milky white base that fades into a blood-red tint at the bottom of the glass.
Make sure that you don't shake or stir the drink, since that will cause the colors to combine.
Make sure that you don't shake or stir the drink, since that will cause the colors to combine.
Recipe excerpted from Dancing With Werewolves by Carole Nelson Douglas. Photo courtesy of Juno-Books.com.
Ingredients
- 1 jigger of white Crème de Cocoa
- 1 jigger of vanilla Stolichnaya
- 1 jigger of Lady Godiva white chocolate liqueur
- Chambord raspberry liqueur
Steps
- Layer the first three ingredients in a martini glass in this order: Crème de Cocoa, vanilla vodka, finally the white chocolate liqueur. Drop in a dollop of the Chambord.The Chambord will sink to the bottom, so the white cocktail has a blood-red base (which adds a nice kick at the end.)
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Your "twilight inspired" Albino Vampire is from the Delilah Street series and credit should be given where it is due. Just a note.
Thanks for the note Samantha!
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