Welcome to the 13 Days of Halloween
So, today’s 13 days post is super kid-friendly. This one is for those of you who say: “Dude, I love your posts but they’re just too scary!” Too scary?! TOO SCARY??!! Just throwing a BTW at you here, buttah, every single “day in the 13” that I post is one that I’ve done with my kids. If, however, you feel there should be more smiling ghosts and laughing pumpkins in my posts–please, click here. Now, back to the day. Today’s theme is Scooby Doo. I mean, who doesn’t love Scooby Doo, right? It was def one of my favorite cartoons growing up and it has stood the test of time. It’s even been made into a couple of live action movies, which these days, everyone knows means you’re the shizz. For this themed day, I decided to do green ooey, gooey foods. And, to be perfectly honest with you, I did not follow the toxic mac ‘n’ cheese recipe but, instead, followed my own recipe tip. It was delish. Now, you might be asking yourself: “Why the hell did she include the complicated version, then?” To which I would answer: “I did it for those of you who fancy yourselves culinary magicians or those of you that may have a more sophisticated pallet than I do.” See? I’m always thinking. Always thinking. Anywho, let’s have some fun with a little Scooby, Dooby, Doo day!
In this post
- song of the day
- the 411
- tonight’s movie
Song of the Day
Trivia and Quiz
- One episode of Mystery Incorporated involved Shaggy and Scooby having dinner with Vincent Van Ghoul (an obvious Ink-Suit Actor Expy of Vincent Price, who had played him in The 13 Ghosts of Scooby-Doo but passed away not long after). Several of Van Ghoul’s quirks seen in the episode were ones Price was known to have, including a love of gourmet cooking.
- Velma’s famous line, “My glasses; I can’t see without them!” was not originally scripted for the show. During a table read for the voice artists, Velma’s voice-over actress Nicole Jaffe, who was near-sighted as well, lost her glasses and uttered a variation of what became Velma’s famous catchphrase. The writers liked the line so much that Velma losing her glasses became one of the show’s trademark gags.
- This film was originally set to have a much darker tone, essentially poking fun at the original series, and was set for a PG-13 rating. Shaggy was set to be a stoner, Velma and Daphne had a side relationship, and there were many marijuana references. According to Sarah Michelle Gellar, after the cast had signed on, there was a change and the film became more family-friendly.
- The director, Raja Gosnell wanted a real-life couple to play Daphne and Fred. His first choice was Sarah Michelle Gellar and Freddie Prinze Jr. Prinze Jr. didn’t originally want to do the movie because he felt it wouldn’t live up to the Scooby cartoons, but Gellar talked him into it.
- In an episode of What’s New, Scooby-Doo? when Daphne meets someone hired to impersonate her, she complains she is being played by an extra and asks whether Sarah Michelle Gellar was busy. Sarah Michelle Gellar, of course, played Daphne in the live action film.
- Would you believe that the characters name’s originally were going to be; Geoff, Mike, Kelly, Linda, W.W. (Linda’s Brother) and their dog, Too Much?
Click here to take a Scooby Doo quiz and test your knowledge on the first movie.
I don’t know about you dudes, but I thoroughly enjoyed this moving. I loved who they cast as the “Mystery Incorporated” peeps. This was def a favorite to share with my kiddos.
How fun is this? Lol!
What’s for Dinner
For tonight’s dinner, I’m going green. All. The. Way. Why you may ask? Because it’s one of the only times when it’ll be fun to eat green stuff.
Toxic Waste Mac ‘n’ Cheese
Here’s where I found this recipe.
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 teaspoon onion powder
- 1 Tablespoon dry mustard powder
- pinch cayenne pepper8 Ounces Vermont sharp white cheddar cheese
- Package frozen spinach (thawed and drained)
- green food coloring (optional)
- 1 Pound box pasta, cooked and drained (I used medium shells)
- 1 head fresh cauliflower (steamed**)
- Melt butter in a large pan/Dutch oven over medium-low heat.
- Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
- Pour in the milk and whisk to combine and remove all lumps.
- Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
- Continue cooking until mixture starts to simmer, 6 to 8 minutes.
- Remove from heat and add the grated cheese. Stir until melted and completely combined.
- Add the drained spinach, stir to combine. Add a few drops of green food coloring if desired.
- Add the drained pasta and stir until completely coated.
- Stir in the steamed cauliflower, and serve immediately.
**I left my cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
!! My kids are not going to eat that green shit that’s floating around in there. To be perfectly honest, there’s a lot about this recipe that my kids probably wouldn’t touch. So, I offer a simple alternative: a box of shells and cheese and add some green food coloring. I happen to know from personal experience (Boogers on Sticks) that the yellow from the cheese sauce, combined with the green food coloring, makes a noxious shade of green–and it still tastes good. If anyone does try this recipe, let me know what you thought of it in the comments below.
Here’s where I found this recipe.
- 1 cup lime sherbet
- 1 cup lemon-lime Kool-Aid (I switched this out with Sprite–for the bubbles–cuz that’s how I roll.)
- whipped cream and gummy worms
- Pour lemon-lime Kool-Aid (or Sprite)over top of sherbet in glass of choice. Top with whipped cream and gummy worms if desired.
Here’s where I found the recipe.
For the Coconut Lime Cupcakes
- 2 cups granulated sugar
- zest of 3 limes
- 3 sticks butter, room temperature
- 6 eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 7 ounces sweetened shredded coconut
For the Lime Curd (Slime)
- 1 cup granulated sugar
- 1 tablespoon lime zest
- 1 cup fresh lime juice (about 8 medium limes)
- 4 egg yolks, lightly beaten
- 1/2 cup butter, cubed
- yellow and green gel food coloring (more yellow than green)
For the Cream Cheese Lime Frosting (Swamp Scum)
- 16 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 1 teaspoon vanilla extract
- zest of 2 limes
- 2 pounds confectioners’ sugar
- yellow and green food coloring (more yellow than green)
For the Coconut Lime Cupcakes:
- Preheat oven to 350 degrees.
- Line a cupcake tin with 30 paper lines.
- In a medium bowl, combine the sugar and lime, mix together with your fingertips until the sugar is moistened and fragrant.
- Cream together the butter and sugar on high until light and fluffy.
- Add the eggs one at a time.
- Add the vanilla. Make sure to scrape down the sides and mix until well combined.
- In a separate bowl sift together the flour, baking powder, baking soda, and salt.
- Alternate the dry ingredients and the buttermilk into the butter mixture.
- Fold in 7 ounces of the shredded coconut.
- Fill each prepared cupcake liner to the top with batter.
- Bake 20 minutes or until tops are brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes.
- Remove to a baking rack to cool completely.
For the Lime Curd (Slime):
- Bring sugar, zest, and juice to a boil in a heavy medium saucepan.
- Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
- Place saucepan over medium to medium-low heat, and cook whisking constantly until mixture reaches a pudding-like thickness (about 10 minutes).
- Add butter in 6 batches whisking constantly until butter melts and mixture is well blended after each addition.
- Remove from heat and pour mixture through a fine strainer into a bowl.
- Add yellow and green gel food coloring.
- Mix until well combined.
- Place plastic wrap directly on warm curd (to prevent a film from forming).
- Chill 3 hours
For the Cream Cheese lime Frosting (Swamp Scum)
- Cream together the cream cheese, butter, vanilla, and lime zest until well combined and fluffy. Slowly add the sugar 1 cup at a time until smooth.
- Add yellow and green gel food coloring.
- Beat until all color is evenly combined.
- Fit a zip-top bag over a cup, pour lime curd into the bag.
- Cut off the tip to fill cupcakes. TIP: When finished with the curd or taking a break to do something else, fit the bag back into the cup with the cut tip out.
- Fit a large piping bag over a cup and fill with frosting.
- Using a paring knife cut out the center of the cooled cupcakes and hollow out.
- Fill with cooled lime curd.
- Pipe frosting over the curd.
Whew!! That was one long-ass recipe. But she’s thorough and that makes it worth your while.
Soooo weird to hear such familiar voices attached to way unfamiliar faces! Amiright?
Until next time . . .