Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Know a chocolate pudding recipe that is heartier and richer than the regular home made cocoa-cornstarch?

I´m planning to serve it at a Halloween kids party next tuesday and I will cover it with some crushed oreos and little candy pumpkins

3 Responses to Know a chocolate pudding recipe that is heartier and richer than the regular home made cocoa-cornstarch?

  • Tara Fabulous says:

    Chocolate Pudding with Fresh Raspberries
    This recipe serves: 8

    1 large egg
    1 1/2 tablespoons cornstarch
    pinch of salt
    1/2 teaspoon vanilla extract
    1 tablespoon butter
    1/2 cup dark brown sugar
    1 cup low-fat milk
    6 ounces good quality semisweet chocolate, broken into pieces
    granulated sugar (optional)
    4 cups fresh raspberries, rinsed

    1. In a 1 or 2-quart stainless-steel saucepan, whisk the egg, cornstarch, salt and vanilla together for 2 minutes. Set aside.
    2. Melt the butter in another saucepan. Stir in the brown sugar. Cook over low heat until the butter and sugar blend together. Add the milk and heat until the sugar dissolves. (The sugar will get hard when the milk is added; it will melt again as the milk heats.)

    3. Whisk a few tablespoons of the hot milk mixture into the egg mixture. Gradually whisk in the rest of the milk mixture.

    4. Over medium heat, whisk the combined mixture constantly until it comes to a boil. Immediately remove from the heat. Stir chocolate pieces into the warm pudding mixture until smooth.

    5. Pour into a bowl. (If you don’t want a skin to form on the top of the pudding, sprinkle it lightly with granulated sugar.) Refrigerate. Cover with plastic wrap when cool.

    6. Place 1/2 cup of raspberries into each of 8 serving bowls. Top with a few tablespoons of pudding.

    Serving Size: 1/2 cup of berries and 3 tablespoons of pudding

    Number of Servings: 8
    Per Serving
    Calories 228 Carbohydrate 34 g
    Fat 11 g Fiber 5 g
    Protein 4 g Saturated Fat 6 g
    Sodium 51 mg

  • Steve G says:

    Double or Triple this Recipe for more fun!

    Fudgy Chocolate Pudding


    (6 servings)

    1 c + 2 Tbsp. self rising flour
    1/4 c Unsweetened cocoa
    1/3 c + 2 tsp.sugar
    1/4 c Margarine
    1 Egg, lightly beaten
    1/2 ts Vanilla
    1/2 c Milk
    2 c Hot water


    1. Preheat oven to 400F. Spray a 1 1/2 qt. round casserole with non- stick cooking spray.
    2. Sift flour and 2 Tbsps. + 2 tsps. of the cocoa into a medium bowl; set aside.
    3. In large bowl, with an electric mixer, beat 1/4 cup of the sugar and the margarine until light and fluffy. Beat in egg and vanilla. Fold into flour mixture alternately with milk; spoon into prepared casserole.
    4. In a small bowl, combine the remaining 1 Tbsp. + 1 tsp. cocoa and the remaining 2 Tbsps. sugar; sprinkle over the mixture in the casserole. Carefully pour hot water over the entire mixture. Bake for 30-35 minutes.
    5. To serve, spoon warm pudding into 6 individual serving dishes.
    NOTE: A personal note… this is great with vanilla ice cream or chocolate cool whip! And one more thing….put a brownie under the whole mess. Someone call my Dentist please

  • Teddy Bear says:

    Tofu Chocolate Pudding
    "A creamy chocolate pudding using tofu."
    Original recipe yield: 6 servings

    PREP TIME 10 Min
    READY IN 10 Min

    1 cup semisweet chocolate chips
    2 tablespoons water
    1 (16 ounce) package firm tofu, drained
    1/4 cup soy or skim milk
    1 tablespoon vanilla extract
    Melt the chocolate with water in a heavy saucepan or double boiler.
    In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

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