My husband and me, we aren’t really costume people. Well, not my family’s idea of costume people. Every year my family throws a Halloween party and it’s kind of a big deal. Everyone goes all-out on their costumes. And they are seriously very impressive. Every detail is insanely awe-worthy.
My husband and I dress up, don’t worry. We’re just more of the less is more type of costum-ers. We tend to lean toward a less bedazzled approach. It’s all a matter of preference. But I happen to think we’re quite clever.
Of course when I say we, I mean me.
My husband just wears whatever I tell him to. He’s incredibly supportive.
Last year, we were cereal killers. No, that’s not a typo. Cereal killers. We wore white t-shirts that each said “killer” across the chest. We carried around a box of Captain Crunch with a large dagger coming out the top. The back of my shirt said “he did it”. Bet you can’t guess what his said.
“She did it.”
This year my pre-conceived plan for our costume fell apart at the seams (quite literally) tonight an hour before the party. So I conjured up some of that last-minute genius I keep stored for occasions just like this. about 45 minutes I had plan B ready to go.
Two t-shirts covered in dirt and grass stains.
One white pail with a water spout.
And an oozing faux wound on my husband’s forehead.
Presto-costume. Jack & Jill.
Oh and you’re probably wondering about this dessert! I made it. For the party of course. And it was as delicious as it was gruesome. Thank goodness I took a few pictures beforehand because every. single. crumb. is gone.
- 1⅔ cup flour
- 2 tablespoons unsweetened cocoa powder
- 7 tablespoons butter, chilled
- 2 tablespoons sugar
- 5-6 tablespoons ice cold water
- 12 tablespoons butter, slightly softened
- 1¾ cup brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 4 tablespoons unsweetened cocoa powder
- 6 oz semi-sweet chocolate chips, melted
- 1¼ cup half and half or light cream
- 1 8 oz container of cool whip topping, thawed
- Optional: red food coloring
- Preheat oven to 375. Lightly spray an 8 inch ceramic or glass pie dish with cooking spray and coat lightly with flour. Set aside.
- In a large bowl whisk together flour and cocoa powder. Cut in butter with two forks, a pastry knife, or fingertips until mixture resembles fine crumbs. Add sugar and mix. Stir in water one tablespoon at a time until mixture begins to come together. Cover with plastic wrap and chill 15 minutes.
- Place crust dough in prepared pie dish and lay a sheet of plastic wrap over the entire dish. Press dough into dish until it is shaped to the dish. Be sure to press dough up over the edges of the dish. Remove the plastic wrap and use a sharp knife to trim away excess dough hanging past the edge of the dish. Bake 10 minutes.
- Reduce oven temperature to 325.
- Prepare the filling by first creaming together butter and sugar. Mix in eggs, vanilla, and cocoa. Add melted chocolate and half and half (or light cream) and mix to combine. Pour mixture on top of pie crust. *Depending on how thinly you spread your crust, you may or may not need to use the entire batch of filling. Simply fill til just below the edge of the crust and discard any extra batter. Bake 45 minutes. Remove from oven and chill one hour or overnight. **The pie will be tall when you first pull it out of the oven. It will sink as it cools. Once pie has chilled, spread cool whip evenly over pie. If you desire a "spiky" effect, simply press the back of a spoon into the cool whip, and lift it up again. If desired, drip red food coloring over topping for a "bloody" effect. Cover and chill until ready to serve.