Vampire Killer Cheese Spread Mix Recipes

VAMPIRE KILLER CHEESE SPREAD MIX

Steps:

• Combine all of the dried spices. These can be stored for later use or used immediately.
• Mix together spices, softened cream cheese and wine until it is well incorporated and uniform.
• Stir in shredded cheese.
• Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out.
• If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.

THE FEARLESS VAMPIRE KILLER CUPCAKE

Steps:

• For the black garlic paste: Put the oil and black garlic cloves in a food processor and pulse until it becomes a thick paste (about a minute). Set aside.
• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
• Sift together the flour, cornstarch, baking powder and salt in a large bowl and set aside. In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, 3 to 5 minutes; scrape down the bowl. Slowly mix in the soy milk, applesauce and vanilla, scraping down the bowl a couple of times to make sure everything is fully mixed. Slowly add the flour mixture and mix to combine. Fold in the vinegar and garlic paste by hand, being sure not to over-mix.
• Divide the batter among the liners and sprinkle some white chocolate chips on top. Bake until an inserted toothpick comes out clean, about 18 minutes. Cool the cupcakes completely before frosting.
• For the honey black garlic brittle: Add the granulated sugar and corn syrup to a microwave-safe bowl and microwave on high for 2 minutes; the mixture should be amber or honey-colored. (Or heat until it reaches 300 degrees F on a candy thermometer.) Add the vegan butter and garlic paste and microwave for another minute and a half. Add the baking soda and vanilla and whisk together. Immediately pour the mixture onto a nonstick pan (or a pan lined with aluminum foil). Freeze for 10 to 15 minutes.
• For the cardamom frosting: Using a stand mixer with a whisk attachment, blend the vegan shortening and butter until fully incorporated and mixed well, scraping down the bowl a few times, about 5 minutes. Add 1 1/2 cups of the confectioners' sugar, 1 tablespoon of the soy milk and the cardamom and mix for 2 more minutes. Add the remaining 1 1/2 cups confectioners' sugar and 1 tablespoon soy milk, and whip for another minute. If the mixture is too thick, add a splash more of soy milk. If too thin, add 1/4 cup more sugar.
• To assemble, pipe some cardamom frosting on each cupcake. Place a shard of the garlic brittle through each fondant heart and place on the cupcakes.

VAMPIRE

Steps:

• Combine ingredients in a shaker over ice.
• Serve as shots in a highball (rocks) glass.

SWEET/SAVORY PULL-APART BREAD: THE VAMPIRE KILLER RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Grease loaf pan and line with parchment paper.
• Separate biscuit dough and flatten slightly.
• Add even layer of mozzarella to each biscuit.
• Add 1 ham slice to each biscuit and top with garlic.
• Place each biscuit in loaf pan until pan is full.
• Bake for 45 minutes or until golden brown (internal temperature should be 140°F (60°C)).
• Enjoy!

VAMPIRE MOUTHS

Steps:

• On a lightly floured surface, unroll pastry. Using a round 3-in. cutter, cut out seven circles from each sheet. Place 1/2 teaspoon of cream cheese and 1/2 teaspoon walnut butter in the center of each pastry. Brush egg around edges. Fold pastry over; press down around filling to seal. Brush tops with egg., Transfer to ungreased baking sheets. Bake at 400° for 13-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks., For sauce, in a small saucepan, combine sugar and juice. Bring to a boil; cook until liquid is thick and syrupy. Remove from the heat; cool slightly. Place cranberries in a blender; cover and process until chopped. Add syrup; process until smooth., Cut marshmallows in half diagonally to resemble fangs. When pastries are cool enough to handle, pry open slightly and dip in syrup; add fangs.

VAMPIRE KILLER MARTINI

Steps:

• Place the pepper, garlic, lemon zest strip and vodka in a large glass or plastic container. Cover and let stand at room temperature for 1 week., For each serving, fill a shaker three-fourths full with ice. Add 1-1/2 ounces infused vodka to shaker; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into a chilled martini glass. Garnish with a beet.