Last-Minute Halloween Decorating: Printable Beverage Labels

Hello, Halloween Labels at k.becca

Need some last-minute Halloween help? Whether you're hanging out with the family or going to a party, these printable beverage labels will add a spooky touch to soda, juice, water, wine, and beer. If you have adhesive paper, that's great; if not, print on regular paper and affix with a glue stick. Instant Halloween flair to entertain kids and adults.

1 Hello, Halloween Labels at k.becca Set of six labels for soda, wine, and beer bottles ($3 downloadable file)
2 Kid Friendly Halloween Drink Labels at Centsational Girl Labels for juice, soda, punch, and water bottles and juice boxes ... plus grown-up labels (free)
3 Cocktail Clip-Art Labels at Martha Stewart Martha suggests printing these on glow-in-the-dark self-adhesive paper, but regular paper would be fine, too (free)
4 Harry Potter/Halloween Drink Printables at Over the Big Moon Harry Potter-inspired labels for soda and water bottles (free)
5 Spider Wine Labels at Happy Halloween Magazine If you don't have time to remove the original wine label, just cover it up with black construction paper (free)

Related: Mega List of DIY Halloween Decor Ideas

(Images: k.becca; Centsational Girl; Martha Stewart; Over the Big Moon; KarenCookieJar/Happy Halloween Magazine)

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What's the Best Vegan Carrot Cake Recipe? Good Questions

Q: My husband has a big birthday coming up and has made only one request: carrot cake. While this is seemingly easy (I was over the moon) I'm a vegan and would like to attempt to make a delicious, vegan, layer carrot cake, fit for a dinner party.

Sent by Megan

Editor: Readers, help Megan out! Do you have an awesome vegan carrot cake recipe?

Next question?

Related: Vegan Recipe: Sticky Orange Cake with Marmalade Glaze

(Image: Emma Christensen - Carrot Sheet Cake)

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Make-Ahead Brunch Recipe: "Ham & Cheese" Breakfast Casserole Recipes from The Kitchn

We're heading into the fall holiday season, which means that brunch casseroles are about to enjoy their heyday. So we decided to revisit one of our most popular recipes ever a recipe published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. I'm afraid that I'll sound horribly hyperbolic if I talk about this recipe too long. It's rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole we've ever made.

We ate a lot of breakfast casseroles growing up. Any time there was a crowd to be fed before noon, this baked dish of egg, sausage, cheese, and day-old bread would appear. And yet, as adults, we've discovered that the classic breakfast casserole is a relative mystery to many of our friends.

The appeal is this: you throw everything in the dish the night before, allow the bread to soak up the egg-and-milk mixture overnight, and bake it in the morning. Breakfast casserole is perfect for a brunch party, since you don't have to stand at the stove making individual omelettes or batches of pancakes. And it beats waiting outside in the cold at a crowded restaurant.

This recipe is an updated version of the gooey, sausage-and-cheddar casseroles of our youth, and it was inspired by a fancy ham and cheese sandwich. We used pancetta and Gruyre (although you could try an even more sophisticated cheese, with challah bread and caramelized onions for a touch of sweetness. Then we added nutmeg and thyme to brighten things up.

The best part about this make-ahead casserole: you got to sleep in (and even crawl back to bed while it bakes in the oven).

Tester's Notes
When I revisited this casserole I did so with great anticipation. It's always received rave reviews and I was hungry to try it. I wasn't disappointed (and neither was my husband, who fell upon it the next morning with a glint of this-is-too-good-to-be-true delight in his eye). This dish is outrageously good, with tender, eggy bread and savory cheese in every bite.

I've made a lot of breakfast casseroles, but this is the first one to be layered in such a distinct way. Usually I jumble the bread, meat, and cheese all up together. This one is baked in layers, like a strata, with the bread on the bottom, then the pancetta, cheese, and herbs. This makes for a beautiful presentation and a very tasty dish; I liked how the layers looked as they were spooned out.

A couple notes: While the make-ahead aspect of this dish is very convenient, you don't have to make it ahead. You can also throw it together and bake it immediately.

Also, I did find that it needed a little more time to bake, especially since I used a deeper oven-safe bowl to bake it in. So that is reflected in changes to the instructions below. - Faith

"Ham and Cheese" Breakfast Casserole

Serves 6 to 8

4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 pound pancetta (thickly sliced), diced
6 eggs
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated Gruyre cheese, from about 4 ounces

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Saut until they are lightly caramelized (a medium golden brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and saut the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyre on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

Serve with a green salad, some asparagus, or just a tall Bloody Mary.

Post and recipe by Elizabeth Passarella. This was the very first post Elizabeth wrote for us!

Related: Breakfast Casseroles & Beyond: 15 Recipes for Brunch

(Originally published February 20, 2008)

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5 Essentials for the Home Cook: Chef Preeti Mistry's Best Flavor Boosters Expert Essentials

Welcome to our new series Expert Essentials for the Home Cook where we will interview chefs and other food professionals about their top five things a home cook should have, know, do, or understand to be a great cook. We begin our series with Preeti Mistry, a Top Chef contestant in 2009 and a former Google chef. Read on for Preeti's top five tips for a home cook looking to build flavor.

Preeti trained at Le Cordon Bleu in London, where she was born, and currently lives in Oakland, CA. She is in the process of opening a restaurant in the Bay Area called Juhu Beach Club where she will serve Indian street and snack food. Here she offers five great ways for home cooks to boost flavor.

Preeti Mistry's 5 Essentials for the Home Cook

1. Understand salt. How can something be full of flavor but still not taste right? The answer is probably salt. Preeti recommends that cooks salt throughout the cooking process and not just at the end. Always salt onions while sauting as salt helps to release their liquid, just like when you salt an eggplant before cooking.

2. Understand acid. Acid (vinegar) in a vinaigrette is obvious but rich, creamy, unctuous dishes benefit from a touch of sour, too. A dash of vinegar in cream of cauliflower soup, for instance, or a few drops of lemon juice in a celery root puree. Lemon and lime juice, vinegar, tomatoes, tamarind, and sumac all are acid/sour additions that will add brightness and balance flavor.

3. Roast and grind your spices ... every time. Preeti has a coffee grinder dedicated to grinding spices. Roasting and grinding whole spices makes all the difference, she says, and not just for Indian food but all of your dishes. She firsts roasts them in a dry frying pan over medium heat, shaking the pan until they become fragrant and there is a light hint of smoke. Then she immediate pours them onto a cool plate to stop the cooking. (Burnt spices are very bitter.) When cool, she whizzes them in the grinder and uses them in her recipe.

4. Grow fresh herbs. Preeti always keeps fresh herbs on hand in her home kitchen. They're not that hard to grow in pots, she insists. Which herbs to grow? The ones you use the most, but in particular she recommends thyme, rosemary, oregano, sage, and parsley. Fresh herbs are indispensable. Use them in sauces, for marinating chicken, and for braising beans.

5. Salted anchovies. Preeti always has salted anchovies in her pantry. They add the most amazing depth and they don't taste fishy like most people think. Add the anchovies when you are sauting onion and garlic, breaking them up with your spoon. They will dissolve into the onions, adding a special savoriness that will be hard to identify, but delicious.

Bonus recommendations: Preeti was quite effusive with her recommendations and also mentioned the Microplane zester and to always have plenty of prep bowls on hand for mise en place. Finally, she highly recommends that Americans get over their fear of deep frying, buy a wok thermometer, and start making French fries, samosas, fish and chips and of course, fried chicken.

Thank you, Preeti!

Related: Tips for Better Deep Frying at Home

(Image: Dana Velden, Albert Law)

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Recipe: Enchiladas de Pipin Rojo Recipes from The Kitchn

Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I'll pair my favorite pumpkin tortilla soup with enchiladas de pipin rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables.

In Mexico, pipin is a type of mole or sauce served with meat or over enchiladas. Made with ground seeds or nuts, it may be green (verde) or red (rojo). In pre-Colombian times, the seeds would have been squash; later, nuts like peanuts and almonds were introduced. My version has pepitas, or pumpkin seeds, sesame seeds, and peanuts, which give it a toasty, nutty flavor and add body to the sauce. The "rojo" comes from charred tomatoes and ancho and guajillo chile peppers de-seeded so you get the bittersweet flavor without too much heat.

The simple enchiladas are filled with a cotija, a white, salty cow's milk cheese. If you can't find that, substitute any cheese you like, or fill the corn tortillas with vegetables, such as small cubes of squash or pumpkin, for a vegan version. I also love saving some of the deeply flavored sauce to eat with beans or eggs.

Enchiladas de Pipin Rojo

Makes 12

For the pipin rojo:
3 dried guajillo chiles
1 dried ancho chile
3 cups boiling water
3 plum tomatoes
1/4 onion, peeled
2 garlic cloves, unpeeled
1/2 cup unsalted hulled (green) pumpkin seeds
1/2 cup unsalted peanuts
1/2 cup sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons kosher salt

For the enchiladas:
Vegetable oil
12 corn tortillas
1 cup cotija cheese
Cilantro, for garnish

Place the chiles in a dry skillet over high heat and cook until toasted, about 2 minutes on each side. Place the chiles in a bowl and cover with boiling water.

Return the skillet to high heat. Place the tomatoes, onion, and garlic in the skillet and cook, turning occasionally, until charred, about 10 minutes. Remove from the skillet and slip the skins off the garlic.

Return the skillet to low-medium heat. Place the pumpkin seeds, peanuts, and sesame seeds in the skillet and cook, stirring continuously, until toasted, about 2 minutes. Stir in the cinnamon and cloves.

Drain the chiles, reserving the liquid, and remove the stems, veins, and seeds. Place the chiles in a blender along with 2 cups of the liquid, the tomatoes, onion, garlic, seed-nut mixture, and salt. Puree until smooth.

Transfer the mixture to the skillet and simmer, stirring frequently, for 10 minutes. Keep warm.

Heat oven to 400F.

Heat 1 inch of oil in a separate skillet over medium-high heat. Hold one tortilla with tongs and fry until pliable, about 5 seconds. Transfer the tortilla to the skillet with the sauce and turn to coat. Place the tortilla on a work surface and fill with about 2 tablespoons of cheese. Roll the tortilla around the cheese and transfer it to a baking dish. Repeat the process with the remaining tortillas. Pour the remaining sauce over the enchiladas. Bake until hot, about 10 minutes.

Sprinkle with remaining cheese and cilantro and serve.

Related: Tacos, Burritos, & Enchiladas: 20 Recipes for Delicious Fillings & Toppings

(Images: Emily Ho)

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Super Power Lunch: Quinoa & Kale Patties

What do you get when you combine highly nutritious quinoa with superfood kale? A delicious, nutritious lunch, especially when topped with a few pieces of avocado. And it's gluten-free, too!

These patties are quite easy to make, and they travel well. Serve with a dollop of spicy homemade mayonnaise (as I did) or top with avocado, salsa, or a drizzle of olive oil and sea salt.

Get the recipe: Quinoa and Kale Patties at Yummy Supper

Related: How To Cook Quinoa

(Image: Erin D. Scott/Yummy Supper)

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How To Make a Small, Quick Batch of Applesauce Cooking Lessons from The Kitchn

Homemade applesauce - warm and delicious.

Have you ever made warm, silky, cinnamon-spiked applesauce? It's the simplest thing in the world, and it's a good way to use up windfall apples, or ones with brown spots on the edge of going bad.

If you've never tried this simple cooking DIY, then why not celebrate fall with a little pot of applesauce this week? You only need apples, water, a bit of citrus peel (if you want) and cinnamon (if you're so inclined). You don't need a huge pan or a whole weekend; a small, quick batch of applesauce takes less than half an hour from start to finish, and you don't even have to stir the pot.

I grew up miles away from the city in Ohio farmland, and I went to school every morning on a bus that stopped before sunrise at an apple orchard. In the wintertime you crest a hill, the cornfields break, and black branches on stubby trees emerge from the darkness as far as the eye can see. In the summer these branches are a waving cloud of green leaves, and in the fall they turn polka-dotted with bright red apples.

So I grew up knowing the taste of good apples, how they snap in your mouth and let out a cascade of juice. I wait all year for my favorite, the Rome apple, so crisp and sweet, good for eating, baking, and everything in between. I know not to settle for mealy apples; they're not worth a snap.

I also know the value of windfalls apples dropped under trees and stomped on by crowds of weekend fruit-pickers, cast to the side and left to rot out their bruises. These apples are some of the sweetest and the cheapest, sold for pennies on the pound. They're not so pretty, but they make good eating of another sort. So when my mother-in-law brought me a big box of windfall apples, I knew exactly what to do with them: Homemade applesauce.

I like mine warm and smooth, flavored with both lemon and orange peels, sweetened with nothing but the apples themselves, and dusted with cinnamon. How do you like yours?

How To Make a Small, Quick Batch of Applesauce

What You Need

Ingredients

About 2 pounds of apples, peeled and cored
2 long strips lemon peel
2 long strips orange peel
3-inch piece fresh ginger, cut into coins
1 cinnamon stick
3/4 cup water
1/4 teaspoon salt
Ground cinnamon, to garnish

Equipment
3-quart (or larger) saucepan or saut pan
Potato masher, stick blender, or regular blender

Instructions

1. Chop the peeled and cored apples into small chunks. The size of these chunks is completely up to you; the smaller and thinner they are, the faster they will cook. I usually chop mine into wedges about 1-inch wide.

2. Put the apple chunks into the saucepan. Put the lemon peel, orange peel, cinnamon stick and fresh ginger on top. Pour in the water, and stir in the salt. (Some folks don't add any water at all to the apples. I like to add a little bit because I find that makes the cooking more hands-off; there's less danger of the apples scorching, especially at the beginning.)

3. Turn the heat up to high and bring the pan to a simmer.

4. Turn the heat down to low and cover the pan. Cook for 20 minutes, or until the apples are very soft. Turn off the heat. Remove the citrus peels, cinnamon stick, and ginger pieces.

5. What you do with the apples now is up to you. If you want a chunky sauce, smash them with a potato masher. Or you can run the sauce through a blender or food mill, or puree it with a stick blender, as I did here.

Additional Notes:
Serving and Storage: I love warm applesauce, so I ate a bowl of this right out of the pan, sprinkled with a little extra cinnamon. The applesauce will keep well in the fridge for several days, and it can also be frozen.

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(Images: Faith Durand)

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