With Halloween around the corner you’ll want to make sure you’ve got some great, ghoulish Halloween treats to share with your witches, goblins, and little monsters. Here are some fun and easy Halloween recipes to incorporate into your Halloween parties.
Halloween Web Cookies
(compliments of www.halloweentreats.com)
Total: 13 min 30 sec
Prep: 5 min
Cook: 1 min 30 sec
Bake: 7 min
(Total time will vary; cook or bake time is per batch.)
Makes 2 1/2 dozen 4- to 5-inch cookies
Ingredients:
- 3/4 cup all-purpose flour or unbleached flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 2 eggs
- Powdered sugar
Directions:
- Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth.
- Pour batter into plastic squeeze bottle with narrow opening.
- Heat 8-inch skillet over medium heat until hot; grease lightly.
- Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape.
- To form cobweb, squeeze thin streams of batter to connect lines.
- Cook 30 to 60 seconds or until bottom is golden brown; carefully turn.
- Cook until golden brown; remove from skillet.
- Cool on wire rack.
- Heat oven to 325ºF.
- Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool).
- Remove from cookie sheet; cool.
- Sprinkle with powdered sugar.
- Store cookies in container with loose-fitting cover
———————————————————————————–
Chocolate Ghost Cookies
These can be put together in a jiffy.
Ingredients:
- 1 lb. white chocolate coating
- 1 pkg. Nutter Butter Peanut Bars
- 1 pkg. mini chocolate chips
Directions:
- In the top of a double boiler melt white chocolate coating.
- Dip cookies into coating covering completely.
- Set on waxed paper to cool. Spread melted chocolate to areas which did not get covered.
- Add eyes using mini chocolate chips.
———————————————————————————–
Bat Sandwiches
(compliments of www.foodnetwork.com)
Ingredients:
- White Bread
- Mustard
- Prosciutto, thinly sliced
- Monterey jack cheese, thinly sliced
Directions:
- Spread slices of bread with mustard and layer with prosciutto and jack cheese to make sandwiches.
- Use a bat-shaped cookie cutter to make cut-outs out of completed sandwiches. Serve immediately or cover and refrigerate.
———————————————————————————–
Bloodshot Peanut Butter Eyeballs
Ingredients: For Cupcakes:
- 1 (18.25-ounce) box dark chocolate cake mix
- 1 1/3 cups chocolate milk
- 1/2 cup canola oil
- 3 eggs
- For Filling:
- 1 (3.4-ounce) box instant butterscotch pudding
- 1 1/4 cups milk
- 1/2 cup smooth peanut butter
- 1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe)
- Red gel frosting
- Plastic eyeballs
Directions:
- Preheat oven to 350 degrees F.
- Line 2 (12-capacity) muffin pans with cupcake papers; set aside.
- In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds.
- Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed.
- Use a ladle to fill each lined cupcake cup 2/3 full.
- Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter.
- Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes.
For filling combine pudding
- Mix, milk, and peanut butter in a bowl.
- Whisk for 2 minutes until smooth and thickened.
- Refrigerate for 30 minutes.
- Spoon filling into a pastry bag fitted with a medium plain tip.
- Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each.
- Spread 2 tablespoons frosting on each cupcake top.
Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins. Place a plastic eyeball in the center of each cupcake.
———————————————————————————–
Creepy Cookie Cake
(www.foodnetwork.com)
Ingredients:
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1/2 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (recommended: Cool Whip)
- 1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo)
- 1 (9-inch) chocolate pie crust
Directions:
- Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy.
- Add sour cream and vanilla, beat until well combined.
- Stir in cool whip and crushed cookies.
- Spoon mixture into pie crust using a rubber spatula to spread evenly.
- Refrigerate for 4 to 5 hours before serving.
- To decorate: Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard.
- To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape.
Using royal icing in a piping bag, pipe spooky decorations and words on the tombstone cookies. Examples: BOO, RIP.
———————————————————————————–
Caramel Apples Recipe - courtesy of Paula Deen
Ingredients:
- 6 apples
- Craft sticks
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons milk
Directions:
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. They can be rolled in chopped nuts for an added touch of flavor! (For more Spooky Recipes For Halloween Parties check out this book on Halloween treats by Donata Maggipinto, Richard Jung)
———————————————————————————–
Need some great Halloween drink ideas as well? Our Halloween Punch Recipes article includes recipes that are sure to surprise. Best of luck creating a spook-tastic Halloween extravaganza.
