The Garlic Press

If you've got leftover Halloween candy, give your cookies the ultimate upgrade. Chop up about 1-1/2 cups of your favorite mini candy bars and fold them into your go-to cookie dough before baking. Snickers, Milky Way, Twix, peanut butter cups...almost anything chocolate or nut-based works! As they bake, the candy melts into gooey pockets of chocolate, caramel, and crunchy goodness, taking homemade cookies to a whole new level.

Want fluffier meringues, soufflés, and cakes? Get our better egg white whipping tips:
• Use a clean, dry bowl (even a tiny bit of yolk can keep whites from whipping properly!)
• Let egg whites come to room temperature
• Start mixing slow, then increase speed
• Stop at glossy stiff peaks — before they turn grainy
Put our tips to use and make these spooky treats! Get our recipe here: http://ow.ly/lFp630sZjSh

These spooky deviled eggs look like they came straight out of a mad scientist's kitchen!
Start by hard-boiling 6 eggs. Place the eggs in a pot, cover with cold water by about an inch, and bring to a rolling boil. Put a lid on the pot, remove it from the heat, and let the eggs sit in the hot water for 11 minutes. Transfer the eggs to an ice bath and cool completely.
Once cooled, use the back of a spoon to gently tap the shells all over, creating lots of small indents and cracks in the shell (but leave some space between each indent for the best results!). Place the cracked eggs in a bowl of water with several drops of blue and red food coloring as well as a couple drops of green food coloring. Refrigerate the eggs in the dye bowl overnight.
The next day, rinse and peel the eggs to reveal a creepy spider web pattern on the whites. Slice the eggs in half lengthwise and transfer the yolks to a bowl. Mash with mayo, yellow mustard, salt, pepper, and a dash of paprika. Add a generous squeeze of green food coloring and mix until smooth.
Spoon or pipe the filling back into the egg whites, then finish with black sesame seeds or poppy seeds for the ultimate spooky touch.
They're weird, creepy, and just like classic deviled eggs...impossibly hard to stop eating.

Warning: video is 5 minutes +!!!! Announce winner of our Spooky Mystery Witches Night out guessing game!

Make it a pasta night! This recipe for Bucatini All' Amatriciana is a variation on a classic dish from the Italian town of Amatrice. Traditionally made with guanciale (cured pork cheek), we used diced pancetta (cured pork belly) instead. The delicious red sauce is layered with flavor from the red onion, white w**e, and the salty savoriness of the cured meat. This pasta dish comes together quickly and features wonderfully deep flavors. It might just become one of your new go-to dishes! Grab our how-to here: http://ow.ly/NAra30sZjSg