It's that time of the year again! This year's Halloween was a little different from what we all had in mind. Even though it wasn't possible to go trick or treating, there were still lots of other activities to do at home!
Starting with our Top 6 favorite Halloween classics to binge-watch right now…
1. Beetlejuice (1988)- This Tim Burton horror/comedy follows a ghost couple who haunt their prior home, alongside, of course, a supernatural being named Beetlejuice.
2. Ghostbusters (1984)- A family-friendly option, stream the Halloween comedy classic, Ghostbusters.
3. Hocus Pocus (1993)- Three Salem, Massachusetts witches, resurrected just in time for Halloween. You can't go wrong with Hocus Pocus.
4. Casper (1995)-a teenage girl's friendship with a twelve-year-old, lonely, but friendly, ghost.
5. HALLOWEENTOWN (1998)- A movie perfect for the whole family, Halloween town follows a young witch named Marnie, between her normal life and her grandmother's home in an enchanted place where it's always Halloween.
6. The nightmare before Christmas (1993)- Who can resist following the King of Halloween Town, Jack Skellington, as he makes his accidental journey into Christmas Town.
We also leave you here with a playlist to rock on Halloween Night:
And last but not least…a delicious recipe for a chocolate pumpkin cake
The ingredients you'll need:
TSP: Tea Spoon
TBSP: Table Spoon
2 1/2 c. all-purpose flour
2 tbsp. all-purpose flour
1 cup of cocoa
2 tbsp of cocoa
1 tbsp. baking powder
1 1/2 tsp. baking soda
2 1/4 tsp. ground cinnamon
3/4 tsp. fresh-grated nutmeg
3/4 c. buttermilk
1 1/2 c. pumpkin purée
1 1/2 tsp. vanilla extract
stick unsalted butter
1 1/2 c. dark brown sugar
1 1/2 c. granulated sugar
5 large eggs
Orange Cream-Cheese Frosting
1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. Refrigerate until ready to serve.
We hope you have as much fun as we will!