Halloween has been renowned for years as the sweetest day of the year. It’s the perfect time spend a fun day with friends and to chow down on new kinds of treats! I hope I stimulate your senses while you check these recipes out! 😉
1. Pumpkin Cake Pops
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Prep Time: 40 min. Cook time: 30 min. Ready in: 1 hr + 10 min
2. Marshmallow Witches
- 1/2 cup vanilla frosting, divided
- 36 miniature semisweet chocolate chips
- 12 large marshmallows
- 1 drop each green, red, and yellow food coloring, optional
- 1/4 cup flaked coconut
- 12 chocolate wafers
- 12 miniature peanut butter cups
- 12 milk chocolate kisses
1. For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
2. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
3. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
Prep/Total Time: 30 min.
3. Ghostly Graveyard
- 4 cups miniature marshmallows
- 1/4 cup butter, cubed
- 6 cups crisp rice cereal
- 12 oval cream-filled chocolate sandwich cookies
- 1 tube white decorating gel
- 1 can (16 ounces) chocolate frosting
- Halloween sprinkles
1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.
2. Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write “RIP” on each cookie, using white decorating gel.
3. Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles. Yield: 12 servings.
Prep time: 30 min. Cook Time: 30 min.
4. Vampire Cocktail
- 1 scoop vanilla ice cream
- 1 oz. triple sec
- 1/2 oz. white creme de cacao
- Drizzle of grenadine
1. Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top.
Prep Time: 10 min.
5. “Boo-tiful” JELL-O CUPS
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
- 2 cups ice cubes
- 2/3 cup thawed COOL WHIP Whipped Topping, divided
- 8 miniature semi-sweet chocolate chips
1. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until blended. Pour into 4 dessert dishes.
2. REFRIGERATE 30 min. or until firm.
3. DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.
Prep Time: 20 min. Total Time: 50 min.
6. Halloween Black Cat Cake
- 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 containers Betty Crocker™ Rich & Creamy chocolate frosting
- Tray or cardboard (20×14 inches), covered with wrapping paper and plastic food wrap or foil
- 2 yellow Betty Crocker® Fruit Gushers® fruit snacks, from a 5.4-oz box or 1 large yellow gumdrop
- 1 small black gumdrop
- Black shoestring licorice
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
3. Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.
Prep Time: 30 min. Total Time: 3 hrs. & 45 min. Servings: 16
7. Halloween Buddies
- 4 1/2 cups Corn Chex™ cereal
- 1/2 cup semisweet chocolate chips (3 oz)
- 1/4 cup peanut butter
- 2 tablespoons butter or margarine
- 1/2 teaspoon vanilla
- 3/4 cup powdered sugar
- 1 cup candy corn
- 1 cup salted cocktail peanuts
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 30 seconds; stir. Microwave about 15 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 1-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Add candy corn and peanuts; shake to mix. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Prep/Total Time: 15 min.
Check here on K.K. tomorrow for even more posts! There’s 4 Nights of Gruesome Goodness left to go!