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Halloween Special: Burbling Blood Blondies


Every year we make special Halloween treats—candied kale chips with crystallized tofu-and-powdered shiitake puffs. Just kidding! That sounds too scary, even for a natural-food, organically minded home cook like myself. Something like that would give me nightmares.

Halloween food should be fun. When I was a boy, I remember my older sisters having sleep-over parties on the holiday, where they would play games involving cold cooked pasta and blindfolds, making miniature haunted houses. Or so I imagined, because, apparently, I was too frightening a figure to be included in their games. What little I learned came by listening from the top of the stairs after bedtime to their distant squealing. But it’s no longer so hard to get information on Halloween parties. If you want to make a killer Halloween dish, the Internet is full of ideas, from Halloween cupcakes to monster cakes.

I have a contribution to that graveyard of sweet delights—Burbling Blood Blondies. They are Santa Maria’s invention, and they are gooey and delicious. I hope you like them. You can find the recipe here, on the page for Kraft’s Tastemaker program, which sponsored this post.

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