Wednesday, November 24, 2010

Sweet Potato Biscuits with Maple and Pecans

***When I saw this recipe in the November 2010 issue of Bon Appetit magazine, I tore it out immediately.  It sounded like the perfect addition to our Thanksgiving table.  The recipe calls for 100% maple syrup and chopped pecans to be added directly to the biscuit dough.  Can biscuits possibly get much more scrumptious than that??  I think NOT!

These biscuits have a sweet and nutty taste, and because of their small size I bet you won't be able to eat just one of them.  I did substitute regular AP flour, instead of using the gluten-free flour that the recipe mentions.  I had already been to the grocery store and wasn't really excited about going yet again before Thanksgiving.  I couldn't really tell a difference...the biscuits still tasted great.  However, I later found a note on the Bon Appetit website that recommends reducing the baking powder to 2 teaspoons if you use AP flour.  Maybe when I make these again tomorrow, I will try this suggestion and see if it makes them any better.

Happy Thanksgiving and Bon Appetit!!!***

  • 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
  • 1 1/3 cups gluten-free flour plus additional
  • 2/3 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup Grade B maple syrup
  • 1/2 cup pecans, toasted, chopped
  • Ingredient Info

    For the gluten-free sweet potato biscuits, we used King Arthur Gluten-Free Multi-Purpose Flour. The mix of white rice flour, brown rice flour, tapioca starch, and potato starch gave us tender, delicious results ($8 for a 24-ounce box at


  • Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
  • Sprinkle dough with flour. Pat into 81/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

Classic Cornbread Dressing - Southern Living

This classic recipe for Cornbread Dressing hits all the right marks.  It's pretty perfect in every way.  This dish is described as "deliciously moist and perfectly seasoned" on the website, which are the perfect words.

Of course, Cornbread Dressing from scratch takes a little more time and effort to make, but in my experience it is well worth it...especially at Thanksgiving!  Brad looks forward to this dressing all year long!

The biggest change that I made to the recipe below is the addition of mild sausage.  I simply cooked a package of mild country sausage and added it to the vegetable mixture, before mixing everything together.  I took elements from my Mom's Cornbread Dressing recipe and combined them with this recipe from Southern Living.

I always put this dressing together the night before Thanksgiving and chill it in the refrigerator overnight (without baking).  That way, all you have to do is pop it in the oven and cook it for about 35 - 40 minutes on Thanksgiving day!

Bon Appetit, my friends!

Cornbread Dressing
Adapted from:  Southern Living magazine; November 2002

Yield: Makes 16 to 18 servings


  • 1  cup  butter or margarine, divided
  • 3  cups  white cornmeal
  • 1  cup  all-purpose flour
  • 2  tablespoons  sugar
  • 2  teaspoons  baking powder
  • 1 1/2  teaspoons  salt
  • 1  teaspoon  baking soda
  • 7  large eggs, divided
  • 3  cups  buttermilk
  • 4 slices sourdough bread, torn into pieces
  • 1/4 lb. saltine crackers, crushed into small pieces
  • 2  medium onions, diced (2 cups)
  • 1  large bunch celery, diced (3 cups)
  • 1/2  cup  finely chopped fresh sage*
  • 48 oz reduced sodium chicken broth
  • 1  tablespoon  pepper
  • 1 lb mild country sausage, cooked (optional)


Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, sausage, remaining 4 eggs, chicken broth, sourdough bread pieces, cracker pieces, and pepper into cornbread mixture (There are no better tools than your hands to properly mix the dressing at this stage!); pour evenly into 2 lightly greased 13- x 9-inch baking dishes. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.

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Tuesday, November 23, 2010

Maple Glazed Roast Turkey with Applewood Smoked Bacon

***First of all, I want to wish you all the happiest Thanksgiving that you've ever had!  I hope that your holiday is filled with the people that you love and the food that you love to eat!

What a long day!  I got home today from work at about 5:30PM and immediately started preparing a pre-Thanksgiving dinner.  Turkey and dressing is by FAR Brad's favorite meal in the whole world.  He says he looks forward to it all year long...haha.  This year, I promised to make him our own little Thanksgiving dinner celebration, just the two of us (and our 2 pups!) before all of the family festivities begin.

After almost 5 hours in the kitchen, I'm relieved that round one of Thanksgiving cooking was a success!  Now, on to 2 more nights of cooking!  Tomorrow, I hope to start putting up the Christmas decorations after a yummy dinner of leftovers from tonight's meal...I'm so excited to put the tree up!  This is my favorite time of year, no contest.  I love the holidays and everything that they mean....Faith, Family and Friends!  It doesn't get much better than that.

The menu tonight included:
Maple Glazed Roast Turkey with Applewood Smoked Bacon
Sweet Potato Biscuits (Stay tuned for this recipe!)
Roasted Asparagus

I adore this recipe for roasted turkey, because it's the way that my Dad always roasts his Thanksgiving turkey.  The flavor is absolutely incredible.  The maple syrup makes the finished bird perfectly shiny and golden brown.  The bacon ends up a little crispy and sweet from the maple syrup, which makes for a stellar combination.
Bon Appetit!***
Before going into the oven...

12 lb. whole turkey
6 slices applewood smoked bacon, thick sliced
1 cup 100% grade A maple syrup
1 large tart apple, quartered
1 medium onion, quartered
1/2 cup (1 stick) butter, at room temperature and cut into 1/4 inch slices
salt and freshly ground pepper, to taste

Preheat oven to 325 degrees F. Wash turkey well under cold running water, including the outside and inner cavity of turkey. Pat dry. Be sure to remove the neck and giblets from the inside of the turkey.  Tuck wings underneath body.

Starting at neck end, very carefully slide hand between skin and breast meat.  Carefully slide butter slices between skin and breast meat to cover.  Season skin and cavity of the turkey generously with salt and pepper. Place the quartered apple and onion in the seasoned cavity. Using a brush, paint the turkey breast, thighs and legs with some of the maple syrup. Then cover the entire breast with the slices of bacon, slightly over-lapping the bacon slices.  Make sure the entire breast is covered, using more bacon if needed.

Position turkey, on a rack, in a roasting pan with 1/2 cup pf water, uncovered and place in the preheated 325 degree F oven.  Roast for about 3 1/2 hours (time may vary depending on the size of your turkey), basting the turkey with pan drippings and maple syrup every 30 minutes. If the bacon begins to get too brown, cover loosely with aluminum foil.

In the last half hour, baste the turkey one more time with maple syrup. Continue to roast until the internal temperature reaches 180 degrees in the thigh or 170 degrees in the breast.

Remove pan from oven and allow the turkey to rest for 15 minutes before slicing.

Wednesday, November 17, 2010

Everyday Granola - Bon Appetit Magazine

***Here's a simple, quick and delicious recipe for "Everyday Granola."  I found this while flipping through a recent issue of Bon Appetit of my favorites!  The ingredients sounded perfect for what I had in mind.  It was sweet and salty at the same time, and makes an awesome snack.  You can serve it with yogurt or milk, but I preferred mine plain.

While it's baking, be sure to stir it around on the baking sheet every 10 minutes, as the recipe calls for.  This will keep the pieces around the edges from burning and ensure evenly cooked granola.

The combination of the salty and sweet in this granola is a crowd AND palate pleaser!

Bon Appetit!***

Everyday Granola

  • 3 cups old-fashioned oats
  • 1 cup coarsely chopped pecans
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons (packed) brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon (generous) salt
  • 1/3 cup honey
  • 2 tablespoons vegetable oil
  • 1 cup assorted dried fruit


  • Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.

Thursday, November 11, 2010

Vanishing Oatmeal Raisin Cookies

***Good Gracious...I love these cookies! 

I guess you could say I'm a sucker for oatmeal raisin cookies, and I've always had a weak spot for them.  In fact, the best visits to Starbucks includes a grande skinny decaf vanilla latte and a big ole' oatmeal raisin cookie!  Theirs are awesome! 

This recipe from the side of the Quaker Old-Fashioned Oats package is the best.  It's super easy to whip them together in a flash, and trust me - they are named "vanishing" cookies for a reason!  They do vanish very quickly after they are pulled from the hot oven!

My sisters have been using this recipe for years.  I made them for the first time a few weeks ago, and now I'm addicted.  I love the flavor of the brown sugar in this recipe, and the cinnamon makes them smell absolutely heavenly while they're baking up in the oven. 

Bon Appetit!***

Vanishing Oatmeal Raisin Cookies
Source:  Quaker Oats


1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar

1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min

Monday, November 8, 2010

Giada's Classic Italian Lasagna

***Have you ever had one of those days where you knew exactly what you were going to make for dinner that night, and you couldn't wait to get into the kitchen?  Well, that was me today.  This lasagna has been in my head all day long.  One of my little sisters, Maranne, asked me for a good lasagna recipe recently.  I thought about THIS RECIPE for "Lasagna of Emilia-Romagna" that I posted back in March of last year.  It was a Daring Bakers recipe, which called for made-from-scratch pasta!  Needless to say, it's not the easiest lasagna recipe out there, although it was amazing.

After a little searching, I came across this recipe by Giada de Laurentiis.  It sounded delicious, and I adore homemade bechamel sauce.  My little sister has been on a baking/cooking phase lately, and I'm loving it!  She's constantly texting me photos of her latest successes in the kitchen.  I'm so proud of her....She's making some major progress in the kitchen, and her repertoire of homemade goodies is growing by leaps and bounds.  You might even say she's taking after her older sister.  ;-)

 Now, I just need to convince her to start a food blog.  After all, she's finally realized the powers of a KitchenAid Stand Mixer, which she wants for Christmas...That's one of the signs of a true foodie/baker, don't ya think?  

When Maranne made this lasagna a few weeks ago, she got RAVE reviews.  My dad even declared that it was some of the BEST lasagna he'd ever had.  So, I was naturally excited about making it too.  The results were just as fabulous as I had dreamed about all day!  While this recipe isn't complicated, it takes a little bit of time to put everything together.  Once it's in the oven, it only needs 30 minutes to bake up into a bubbly, cheesy, decadently delicious dish of lasagna.  The flavors are incredible, and the spinach adds the perfect layer which isn't too heavy.  Pair this with a fresh side salad and Italian bread, and you're in business!

Make this soon...I KNOW you'll love this recipe!***

Fresh out of the oven...

Classic Italian Lasagna
Source:  Giada de Laurentiis


Bechamel Sauce:

  • 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
  • 1/2 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • Pinch freshly grated nutmeg
  • 1 1/2 cups tomato sauce, recipe follows
  • Salt and white pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound ground chuck beef
  • Salt and pepper
  • 1 1/2 pounds ricotta cheese
  • 3 large eggs
  • 1 pound lasagna sheets, cooked al dente
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded mozzarella
  • 1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees F.

Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:

  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Tuesday, November 2, 2010

A Halloween Party to Remember!

Our kitchen...All decorated for the big party!

The Blood Fondue Bar was a HUGE hit!

Around our house, Halloween = A lot of fun!

Halloween is great, because kids AND adults can dress up, be silly and eat lots of candy all in one night.  What's not to love about that?  Growing up, I usually had a Halloween-themed birthday party, since my birthday is in October.  My parents would go all out - There would be streamers, ghosts hanging from the ceiling fan, and scary music.  So, for our 3rd Annual Halloween Party this year, I went all out too!  Our house was transformed into a haunted palace, thanks to spider webs, orange & black streamers, balloons, flying ghosts, and creepy music playing in the background.

Brad and I spent a lot of time decorating for the party, and I was so excited with the way everything looked.  Brad even designed and printed the cute little signs that you see with all the recipe names on them.  We were determined that our Halloween party would be awesome.  :)

Lately, I have been absolutely addicted to HGTV, and they aired an awesome Halloween special - Halloween Block Party 2010.  They took 3 homes and completely turned them into haunted houses.  It was so neat to see all the things they did and the tricks they used.  In one of those houses, they set up an incredible Blood Fondue Bar.  It included lots of little goodies to dip in the fondue, like:
"Ancient Eyeballs" (Grapes)
"Brittle Bones" (Pretzel Rods)
"Little Hearts" (Strawberries)
"Sponge Brains" (Sponge Cake)

I had a ton of fun coming up with the menu for this year's party.  I've included a list below, along with the links (and more photos!) to my blog posts with the recipes:

"Blood Splattered Popcorn"
"Breadstick Bones"
"Spooky Serum No. 49" (Spiced Apple Cider)
"Bat Brew" (Coffee)
Pumpkin Spice Cake
Blood Fondue Bar

Here are some more photos from the party...Enjoy!  :)

My Hippie Husband  ;-)

It's Batwoman & My Little Pony!

Ahoy, Matey!

Oh NO...The Big Bad Wolf is after the children!

That's me as a hippie...Hah...Making the Fondue!

There were witches!

Little Miss Amber Rose is officially the cutest pumpkin there ever was!

The Big Bad Wolf & Little Red Riding Hood

A Ninja!

Haunted Entrance...

This cute sign was made by a local artist...I found it at an arts & crafts festival...

The bookcase became a haunted nook...

There were flying ghosts in the living room  ;)

Blood Fondue Bar

"Small Hearts" (aka Strawberries)

"Ancient Eyeballs" (aka Grapes)

"Sponge Brains" (aka Sponge Cake)

"Brittle Bones" (aka Pretzel Rods)

Blood Fondue Bar
Source:  Halloween Block Party 2010 on HGTV.  Recipe by Kenneth Wingard; HGTV.

12 oz white chocolate chips

1 cup heavy cream
4 tbl butter
Red food coloring
Sponge Cake (cut into cubes)
Purple Grapes, seedless

Combine the heavy cream and butter in a heavy saucepan over medium heat. When warm, add the chocolate chips, stirring constantly until smooth. Add food coloring several drops at a time until fondue becomes blood red. Transfer to a serving bowl. Arrange strawberries, sponge cake, grapes and pretzels in serving dishes with toothpicks or bamboo spears. Enjoy!

Pumpkin Spice Bundt Cake (Jack-O-Lantern Cake)

***To make this cute Jack-O-Lantern Cake, I simply made 2 bundt cakes using this recipe for Pumpkin Spice Cake.  One of the bundt cakes in placed upside-down on the cake stand first, to form the bottom half of the pumpkin.  The second bundt cake is then placed on top of the first one, to form a full pumpkin.  I used a Little Debbie Swiss Roll for the pumpkin stem, and candy corn for the face.  For icing, I chose a simple Cream Cheese Icing, which I colored with food coloring.  I did not use the Buttermilk Icing listed below.***

Pumpkin Spice Cake
Source:  Gourmet magazine; November 2005

Ingredients:For cake:
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For icing:
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar

Special equipment: a 10-inch nonstick bundt pan (3 quart)
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cooks' note:
Cake can be made 3 days ahead and kept in an airtight container at room temperature.

Breadstick Bones

Breadstick Bones
  • 1 (7-ounce) can refrigerated breadsticks
  • 1 egg white, lightly beaten
  • 2 tablespoons freshly grated Parmesan cheese

Suggested Dipping Sauces:

  • Bottled marinara sauce, heated
  • Ranch dressing
  • Honey mustard sauce

Cooking Instructions

  1. Heat oven to 375°F (175°C). Grease or spray baking sheet with cooking spray.
  2. Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on prepared baking sheet.
  3. Brush breadsticks with egg white. Sprinkle with cheese.
  4. Bake 12 to 14 minutes or until golden brown.
  5. Serve warm “bones” with desired dipping sauce.
Makes 6 servings.

Blood Splattered Popcorn

Blood Splattered Popcorn

To make Blood Splattered pop-corn, just pop-up a batch of plain, unseasoned pop-corn. Let popcorn cool before applying the blood topping.

Ingredients:•1 Bowl of unseasoned popcorn
•1/2 stick of butter or margarine
•1 teaspoon Red Icing Color (approximate)

For the topping, slowly heat half a stick of butter or margarine in a small sauce pan, or microwave it on the lowest setting until it is fully melted. Do not allow the butter to boil or burn. Once the butter is melted, remove it from the heat and transfer it into a mixing bowl.

Slowly add just enough red paste food coloring, also called Icing Color, which is available at most craft or cake decorating supply stores, to turn the butter a nice shade of blood red. One teaspoon of Icing Color for every one stick of butter. While you could use regular liquid food color, it takes much more to get the desired color and it tends to stain much more. Using a wire whisk, mix the butter and coloring until it is thoroughly combined.

Slowly pour a small amount of the bloody butter over the pop-corn and then gently toss it with a large spoon. Repeat until the pop-corn looks as though its been splattered, not soaked, with blood. Serve in an appropriate serving bowl.

Caution – Since a fairly large amount of coloring is needed to get the color of blood, your tongue and hands will get red when eating this treat. Have plenty of napkins and towelettes available and be sure to warn your guests not to wipe their hands on your furniture, themselves, etc