funnel cakes

For the funnel cakes:

2 eggs

1 1/2 cups milk

1/4 cup granulated sugar

2 1/4 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1 teaspoon kosher salt

2 1/2 teaspoons baking powder

4 cups vegetable oil, for frying

1/2 cup powdered sugar

1 tablespoon ground cinnamon

3 pair gummy eyeballs (available in Target's Halloween candy section)

For the kiwifruit ooze:

2 ripe kiwifruit

4 tablespoons granulated sugar

For the raspberry blood spots:

1 (2-ounce) package Just Raspberries dried fruit (available at Whole Foods Market)

2 tablespoons granulated sugar

Special equipment:

Heavy-bottomed pot

Large funnel and wooden spoon to stopper the funnel or large plastic zip-top bag

Slotted metal spoon

Heatproof tongs

To make the funnel cake batter: In a small bowl, whisk together eggs and milk. In a large bowl, whisk together sugar, flour, cinnamon, nutmeg, allspice, salt and baking powder. Using a wooden spoon, create a well in the dry ingredients. Add the eggs and milk and whisk together until smooth. Set aside to rest while you make the kiwifruit ooze and raspberry blood spots.

To make the kiwifruit ooze: Peel the kiwi and cut into medium chunks. Place the kiwi and sugar in bowl of a food processor or blender and process until smooth. Refrigerate until needed.

To make the raspberry blood spots: Place the Just Raspberries and sugar in the bowl of a food processor. Process until a powder is formed. Set aside until needed.

To fry the funnel cakes: In a large pot, heat the oil to 375 degrees. While the oil is heating, line a cookie sheet with layers of paper towels for draining the cakes. Pour 1/3 of the batter into the funnel (you can use a wooden spoon handle or chopstick to stopper the funnel) or plastic bag, zipping the bag shut. If using a plastic bag, snip off a corner. Using a squiggly, curlicue motion, quickly pipe the batter into the hot oil, clustering the batter together in a circular shape. Fry for 3 to 5 minutes, until golden brown and crispy, turning once during cooking. Drain on paper towels. Repeat twice more with the remaining batter.

To assemble the brains: In a small bowl, combine the 1/4 cup powdered sugar and 1 tablespoon ground cinnamon. Gather the funnel cakes into rounded mounds to resemble the shape of brains and place on a serving platter. Using a small sieve, sift the cinnamon sugar over the brains. While the brains are still warm, push the gummy eyeballs into the cakes, between squiggles. Spoon little trails of kiwifruit ooze on and around the brain, and sprinkle dabs of the powdered raspberries on the brain.

Per serving: 507 calories (percent of calories from fat, 67), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 38 grams fat (5 grams saturated), 38 milligrams cholesterol, 287 milligrams sodium.