Jammy's Halloween Recipes from Zelda, Mario, Pokemon, and More!

Hocus Pocus is almost over. Here's a few tricks to treats with my Halloween recipe roundup. It's a compilation, so feel free to fast forward or rewind, whenever. First up, some vampire killer pork chops, the only entree that slays. We have to start with garlic, the bane of all unholy beasts. Chop off the tips. Place them in a cauldron and drizzle them with olive oil and salt. You can also wrap them in aluminium foil. Bake them in a low oven until they're sweet and golden. Save those garlic scraps. Grab another demon slaying flavor sensation, sage. We'll be using the fresh and the rubbed version. Place it in a spice grinder with equal parts pepper and salt. Monsters hate spice blends. They hate anything that isn't blood. Once it's a fine powder, we need to do a little bit more slaying. Die, monster! You don't belong in this world. Season your pork with your holy flavor dust. Really rub it in. I'm cooking on iron because it also crushes ghouls, and conducts the heat pretty well too. Add some butter and some olive oil, and let it get hot. Sear your pork over medium heat until it's golden and crusty, about three to five minutes. Then you can flip them. Sprinkle on your reserved garlic pieces and sage. Give it a quick blessing, and normally part of the Santa, the spirit of Santa. Now you can transfer it to a hot oven and cook it until it's just done. Careful! It's hot. Use mittens. Let your meat rest on its side. Go get that garlic you roasted earlier. Now take your yummy pork drippings and brush it on some toast. Then you can take a tasty garlic piece and spread it on the toast. It's so good. It's spooky. As for your pork chop, it comes with its own handle, so you can hold it while you murder Dracula's. Yummy. Here's a pile of food worth dying for, Mr. Lugs' feast. This delicious and starchy mass is built on Yukon Gold potatoes. You can use Idaho's, but your pile's gonna lack that neat yellow color. Anyway, whatever potato you're using, peel a bunch and put them in a medium pot with water. Bring to a boil and cook for about 20 minutes or until they fall apart when smushed. I like my potatoes super fluffy, so I'm using a ricer. You can use a masher though. Pass them through the ricer, and then add some butter. Let's load up with the good stuff, like sausage. Any works. I'm using Italian. Bacon. Grilled onions. Cheddar. And Parmesan cheese. We need some dairy too, which starts with half and half. Greek yogurt or sour cream. And some ranch seasoning, a personal favorite of mine. Pour it over your hot potatoes and whisk for 30 seconds. After that, season to taste with salt and pepper. Okay, now grease up a small baking dish with butter. Pour on your taters. Smooth them out best you can, and then sprinkle on your scallions. You can also use chives if you got them. Bake them off until they're golden on top. About 20 minutes. Now let the whole thing cool for a bit before you dive in. If you want to chow down like a fat ghost, you'll have to let your taters cool off before you attempt to stack them. Like this. Look at that pretty golden pile. Now you can gorge on this using your hands, but a spoon works great too. Yummy. Here's one of my favorites, monster cake. First, bloom some gelatin in a little bit of water. Then get the rest of the stuff together for our Bavarian creams. Whisk together milk, egg yolks, and sugar in a bowl over a double boiler, until it coats the back of a spoon, five to eight minutes. Add in your gelatin and whisk until it's dissolved. Take it off the heat and let it come to room temperature for about an hour or two. Now you're gonna want to whip your cream to stiff peaks. Take a big dollop of it and fold it into your custard. Once it's lightened a little, pour it into the rest of the cream and fold it until it's combined. Now divide it equally between two bowls, and flavor one with espresso powder, and one with blueberry jam. You're gonna have extra of this, but don't worry. Leftovers are pretty good with just a spoon. All right, here's what you need for the cake. First, sift together flour and the darkest cocoa powder you can find. Set it aside. Once again, cook eggs and sugar over a double boiler until the sugar is dissolved and it's very warm to the touch. Whisk it in your stand mixer until it's super thick and ribbony, like this. Now sift your cocoa and flour mixture over the eggs, and fold it with a whisk just until it's combined. Careful, don't overbeat it. It's not a Moblin. It's delicate cake. Pour it into a parchment-lined jelly roll pan or brownie pan, and bake for 10 to 13 minutes. Remove from the pan and allow it to cool completely. Then you can punch out rounds as many as you like. Just make sure you have an even number. Now take a round. Pipe on some blueberry Bavarian cream. Top it with another cake slice. And put it in the freezer for about 15 minutes. Then you can dust it with cocoa powder. Pipe on your espresso cream. Hit it with some sprinkles. And get a nice hot drink ready. Mmm, devilish and delicious. No need to head down to Starbucks. Make your own zombie frappuccino. In a saucepan or pot, place water, sugar. And a little bit of corn syrup, bring to a boil. Now add in some gel color until it's bright pink. Turn off the heat and whisk in a little bit of cocoa powder until the lumps are gone. Strain it and place it in a squirt bottle. Congrats! You just made bloody mocha syrup. Keep it in the fridge for at least an hour. Now whisk some cream to soft peaks. Add a little bit sugar, and gel color, and boom, done. Refrigerate it until we need it. Now get some milk. Add ice to it until you have about two cups. Displacement, I love it. Place it all in a blender with two packs of caramel apple cider mix, and some green gel color. Blend until smooth. All right. To serve, drizzle some bloody mocha syrup near the top rim of your glass. Let it drip down. Fill it with your frap. And then pipe on the cream to make it look like a freshly picked brain. Mmm. Brain. Flip it down, and happy Halloween, folks. Spirit donuts from Yokai Watch. And a measuring cup. We're gonna bloom some yeast in some water. Stir it up and wait five minutes. It's alive. In the bowl of a food processor, goes flour. Your yeast mixture, sugar. Butter. Eggs. And salt. Pulse for about a minute or so until a dough forms. It'll be sticky. Don't sweat it. Dump it out onto a lightly floured surface. Roll it up into a ball, best you can, and place it in a greased bowl. Spray the top with a little bit of no-stick spray. Cover and allow to rise for one to two hours, or until it's doubled in size. Like that. Dump it onto a lightly floured surface. There's no need for a rolling pin here. Just pat it out until it's about a quarter inch thick. Punch out rounds. You should get about a dozen, depending on the size you pick. You don't want to go too large, though. Place them on a greased parchment to rise one more time, 30 to 45 minutes. When you're ready to fry, heat up a small pot to boil. Fry your donuts four to five at a time, a few minutes each side until they're lightly golden. When they're done, place them on a cooling rack to drain. Once they're totally cool, like me, inject them with some oat cream. Now get a pot of water simmering. Then, turn off the heat. Place the bowl on top, and place chocolate and cream. Whisk it until it's just melted, then take the bowl off the pot; otherwise, it'll overcook. Dip your donuts into it carefully. It's pretty hot. Place it back onto your rack. I made this special spirit emblem cutout to finish these with a dusting of cinnamon. How's that for authentic looking? These donuts are possessed with deliciousness, and calories. Sorry. Yummy. The Pokemon fans, there's old Gato. It starts with my favorite, gelatin. Bloom it in a little bit of water, and then set it aside. In a small pot goes blueberries, fresh or frozen. Add lemon juice. Then add sugar. Bring it to a boil over medium heat. Stir continuously while it cooks for about 15 minutes. Don't be surprised if some spooky mons jump in to try and crash the party. Mash the berries with the back of your spatula. Cook the whole thing until it's a baked purple mash, and most of the liquid is evaporated. To test, I draw a line, and if it stays for a second, it's done. Then you can add your soaked gelatin and stir it until it's dissolved. Finish it off with a little bit of vanilla. Set aside to cool slightly. Next, get your favorite brownie pan and lightly lube it up with oil. Then, cover with two sheets of plastic. This will make removing our treat easy. In a large bowl, whip cream to stiff peaks. I'm trying to get a workout, so I do it by hand. But you can use a machine. Whip until it looks like, this. See stiff peaks. Then, all at once, you can add your berries. Fold it into your cream. Be careful not to deflate your cream, though. You can leave a few streaks behind. Add that amazing and delicious purple mass to your prepared pan. That's a bit of a tongue twister. You want to do your best to get it into an even layer. I use an offset spatula for this. Cover the top in plastic. We're gonna age the gateau. Not too long. About four hours in the fridge. When it's ready, I remove the plastic and then I depan it onto a cutting board. Remove the rest of the plastic. Using your sharpest knife, slice it into nine squares. Plop them on a cooling rack. We've got some detailing to do. With purple spray paint. You can pick this up at any store's cake aisle. It's cheap and lets you do awesome stuff like this. When your gateau is all purpley, you can serve it. Yummy. Careful! If there's any spirits about, they might just oh, too late. Look at him. He knows what he did. You owe me dessert, buddy. I hate apple pie, unless it's the spooky one from Paper Mario. You'll need some apples. I found these in a haunted house, but you can use the kind that you get at the grocery store. Whichever apple you choose, you'll need to peel it, and core it. Now put all your apples into a big pot. Add apple beer. This actually doesn't have booze. Cider or apple soda work good too. Then add some apple brandy. This does have booze. You can leave it out though. Add a little bit of butter. Bring it to a boil. Once it's bubbling away, cover and cook on low until the apples are cooked through. Then mash them all up. I like my fillings super smooth, so I'm gonna use a stick blender. But you can just use a bean masher. Next, add sugar. Oh, and a little bit of lemon too. Cook on medium heat for 10 to 15 minutes. It's gonna splatter a bunch, so I put a splatter screen on it. Stir it a bunch so it doesn't burn. When it's done, it'll be super thick, a little bit darker, and we'll leave a line when you drag your spatula across the bottom of the pot. Take it off the heat. Then you can stir in your vanilla. Once it's cooler, you can ladle it into a jar and let it cool to set up. When it's cool, it'll be golden, spreadable. Jamming jelly. In the fridge until you're ready to make pie. Flour your workspace lightly, and then plop on a sheet of puff pastry. Way better than pie dough. Using a pizza roller, slice it into nine squares. Place four of them onto a parchment-lined sheet. Grab your jelly. See, it's. About two tablespoons in the center of each pie. In the meantime, in a small bowl or measuring cup, place an egg. And a little bit of milk. Whisk it up. Next, brush the edges of the pie. Cut the pie with another square. Give your fork and some flour, and crimp to seal each pastry. All sides. Now place three slits in the pie. Brush the tops with egg wash. Then slide your fingers in the pie holes to stretch them out a little. Before you bake, refrigerate them for 20 minutes or freeze them for 10. Puff pastry is a little sensitive that way. When that's done, bake them off. Gorgeous! What makes them spooky? Well, eating these pies will go straight to your thighs. Here's how to make yokai watch taco bars for trick or treaters or yourself. All three of the bars I'm gonna make today have a little bit of coconut oil. This is refined, so it won't have that coconut taste. It's gonna help our chocolate set up nice and shiny, but you can leave it out. To make perfect bars, I'm using a mold. You can get one at most craft shops, even some WalMarts or Targets. Now onto the chocolate. I'm using dark, but you can use semi-sweet or even milk. Nuke it in the microwave for thirty seconds, then take it out and stir. Don't let even a drop of water touch this, otherwise you're gonna have a big disgusting mess on your hands. It takes three trips in my microwave to get this done, but every oven kind of heats differently. Once your chocolate is liquid, add coconut oil and stir until it's melted. Now you can add it to your molds. Our strawberry chocolate bars start with freeze-dried strawberries. Pulverize them using a coffee or spice grinder. All right. Now melt your white chocolate just like you did before. And stirring your coconut oil. Then you can add your strawberry dust. If you want them pink, you can add some gel color. Don't use water-based color though. It's gonna turn your chocolate into a big nasty pink blob, and you'll be very sad. Add it to your molds just as before. Now let's make the premium choco bar. This one starts with peanut butter chips. Melt them like before, and then add half of your coconut oil. Now fill your mold with melted chocolate that you added the other half of your coconut oil to. Drizzle on your peanut butter chips. You can swirl it in with a chopstick. All that's left now is to let these bad boys set. I pop them in the freezer. Once you emuls them, you'll have a shiny-looking bar. That's because of the coconut oil. You can wrap them up in pretty foil too. Orange for plain. Pink for strawberry. Gold for premium, the perfect Halloween treat. It's cool for befriending yokais, but also good for befriending yourself. Yummy. Ever wanted to eat a Metroid? Now you can. First, bloom some gelatin and a little bit of water. Grab some soda and pour it into a saucepan. I like ginger ale, but you can use anything that's slightly colored. Add a little bit of sugar and bring to a boil. Now hit it with a little bit of neon green food coloring, just a little. Stir it in. Now turn off the heat and add your gelatin. Stir until dissolved. Pour it into something with a pour spout, and stir until the foam subsides. Then you can carefully pour it into some round molds, only halfway through. Now hit them with your ice beam, or put them in the fridge for two hours. When it's semi-soft, press in some raspberries, or it should do you good. Then you can pour on the remaining gelatin. Put it back in the fridge for two to four hours, or until firm. To serve, dip your molds in a bowl of warm water. Put a plate over it, and flip. Scary. Don't go wasting any missiles on this thing, though. Just grab a spoon. M Metroids. Finally, a candy corn that won't make you vomit. First, sift together your powdered sugar, your dry milk powder, and your salt. Set it aside. In a small saucepan, add your sugar, corn syrup, water, and butter. Bring it to a boil and cook it until it reaches 235 degrees on your candy thermometer. It will happen quickly, so don't turn around. Once it hits the mark, add your vanilla. And your sifted powders, and stir until you have a nice liquid paste. Pour it onto a parchment-lined sheet and allow it to cool about 10 to 15 minutes, just until it's cool enough to handle. Once it is, dust a cutting board with cornstarch and divide your candy dough in fourths. Dye it with gel food colors: yellow, pink, blue, and teal. Roll your dough out into logs, making sure to roll out your blue dough into thinner logs. Press them together in the right order: yellow, then a thin layer of blue, pink, another thin layer of blue, and finally teal. Slice up the joined paste into smaller lengths, and press the colors together. Then you can slice them into your desired sizes, big and small. Allow them to dry completely, a few hours, and then they're ready to eat. Yum! Much better than the crappy waxy kind you get on Halloween, and they look like the sexiest Pokemon ever—a Loloform Muck. Last but not least, a vegan dessert inspired by Zelda, monster curry. First, some elixir. You'll need water and some blackberries. Pulverize them. I use my stick blender, but you can use a regular blender. Strain out the seeds into a pot. Add some lime juice. And a little bit of sugar. Bring it to a bare simmer. I want mine extra dark, so I add some food color. But you can totally leave that out. After you bottle it, congrats! You just made monster elixir. Keep it in the fridge. Now let's make some monster meat. I went on a hunt and gathered some various monster parts. Run them through your meat grinder. You can also use your food processor. Just make sure you don't turn them into mush. Now grab your favorite nut. I like cashews. Pulverize those in your blender until you've got powder. Add it to your fruit. Add some lime juice. Sugar. Ants and spice, chili powder. Now you can leave this out if you're squeamish, but trust me, it works. Mix it up until it's just combined. Use your hands. Don't bother dirtying a spoon here. All right. Now grab a little teaspoon-sized bites and place them on a sheet. Cover them and let them dry out a few hours. I go overnight typically. Then you can roll them in some colored sugar, red, and blue. These are pretty great alone, especially if you've ever had Mexican or Middle East candies. Now for the rice. Cooked rice goes in a pot. Add some coconut milk. Cook on medium heat for five minutes, just until it thickens up. Keep stirring. Now you can add sugar, and the rest of your milk. Cook another four or so minutes until it slightly thickens. Take it off the heat and then keep it in an airtight container in the fridge until you're ready to eat. And you're ready to eat. Grab all the parts. Now get a really small bowl and put some rice in. Spoon in some elixir, and then you can dot it with some coconut milk. Stir it with the back of your spoon to lighten it up. Now all you gotta do is put on some monster meat and serve. I like mine chilled, but it's pretty good at room temp too. Don't even care that I left a hundred monsters in my wake. Yummy. Thanks for watching. Here's another Halloween compilation, straight out of Meatopia. If you like my stuff, consider following the links in the description and catch me on social media. I'm always down to chat or even help you with a recipe. Also, be sure to like, comment, and subscribe so you never miss a video. See you next time. Bye.