“A flamethrowing jack-o’-lantern keeps the trick-or-treaters a safe distance from your house and is a fine addition to any anti-Halloween arsenal. At the first sign of any sugar-obsessed imp, simply press the trigger button and wirelessly shoot a one-second burst of flames out of the jack-o’-lantern’s mouth. This plume of hellfire will make even the most bold of people think twice about approaching your door. Very few people are willing to risk life and limb for the chance of a tiny box of milk duds… Here’s how to make a flamethrowing jack-o’-lantern.” w/ photos + video

“I made this recipe on a total whim today and I’m SO glad I did. It is so delicious that I want to eat it every day for the rest of my life. And guess what? It’s so easy that I just might be able to. I wrote the recipe to use two chicken breasts but I didn’t realize until it was too late that I only had one chicken breast in my freezer… so please ignore the photos that show only one. Make it with two. It definitely needs two.” w/ photos

“This is a slightly more difficult project than the willow bark whistle, and I’ve used a spoon knife in this example but the bowl of the spoon can be made with an ember from the fire instead… Here’s how to make a spoon from wood.” w/ photos

“The idea to deep fry S’Mores was suggested on the Food Network Humor forums. How though? The ooey goodness of structural integrity requires the middle to be hot before it hits the oil… The Interwebz produced recipes using wanton or eggroll wrappers, but that felt inauthentic and sounds really gross. In one of those simply ingenious ideas that do not occur often enough, Kitchen Husband invested in a jar of marshmallow fluff. These were my personal favorite of the evening. All the goodness of a campfire S’More enveloped in a puff of fluffy, hot pastry with a sprinkle of powdered sugar.” w/ photos

“In the Netherlands, the apple pie looks almost like a cake. It’s baked in a spring-form pan and the pastry is sweet with a sablé-like texture. The crust, instead of being rolled, is pressed into the bottom and the sides of the pan. Firm apples are used (or a mix of firm and a couple of softer apples) so that the pie keeps its shape and the apple pieces are still clearly visible when a piece is cut off. The filling is flavored with raisins, spices, lemon juice and sometimes nuts and liqueur. Most often, the top is latticed, but some completely omit pastry on top while others will opt for a crumble-like topping. It’s usually eaten cold, and often served with a generous dollop of whipped cream on top.” w/ photos

“I never knew Seth Rogen liked grilled cheese.” — svsv

“A soup sandwich is a kind of sandwich that doesn’t have bread. You can make this ‘sandwich’ at any time of the day, and it only takes about three minutes to make. It’s not time consuming, and it tastes delicious! Read on to learn how to make a Ramen Noodle Sandwich.” w/ photos

“Saw some cool designs for necktie knots online. Thought I would share mine. Never thought of giving it a name… any ideas?” — McGreyling

“Remember how I posted about my potentially disgusting idea a little while ago? Well, it has been executed. I have made candy corn vodka. I mixed them together in a jar, let it sit for a week, then strained out all these little weird stringy pieces left behind. The results are not earth shattering. My life has not been changed. But it did turn out better than I expected… Here’s how to make a candy corn vodka tonic.” w/ photos

“These cookies are out of this world! It is not just that candy corn is stirred in, it is stirred in with chocolate chips, cornflake crunch and plenty (plenty!) of butter. Oh baby, even if you don’t like candy corn you MUST buy them to make these cookies. They are that good. Yes, this recipe comes from Christina Tosi of Mamofuko Milk Bar. She is pure genius when it comes to dreaming up cookies and sweets everyone will love. I mean, I would never have thought to mix caramelized cornflakes into cookies but now I never plan to stop. They are SOOOO good! These cookies are definitely over the top Halloween sugar sweet. They are rich, buttery, chewy and crunchy and studded with candy corn – the perfect Halloween cookie!” w/ photos