Spooky Halloween Favorites
Creepy Cookie Fingers What You Need 1-1/4 cups Sliced Almonds, divided 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened 1/2 cup butter, softened 3/4 cup powdered sugar 1tsp. almond extract 1/4 tsp. salt 1-1/2 cups flour Make It HEAT oven to 325ºF. RESERVE 40 nuts for later use; process remaining nuts in food processor until finely ground. Beat next 5 ingredients in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.) ROLL dough into 40 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 reserved nut into end of each dough finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles. BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely. All Recipes |
Use jell-o to create an eerie glowing treat Slimy Snacks 1. Prepare a package of lime or apple Jell-O as directed and divide among 8-ounce mason jars or clear bowls, filling only halfway; refrigerate them until firm. 2. Prepare another Jell-O flavor, such as cherry, berry-blue, or grape. While Jell-O is cooking, place three gummy worms on top of set gelatin and let another hang over the lip. Pour second flavor over the worms, filling to the top; refrigerate. Parenting |
Chocolate Orange Spider Cupcakes
The easy recipe for yummy and spooky dessert cupcakes perfect for Halloween parties and trick-or-treating fun by Annabel Karmel You will need:
Decorations
1. First make the cupcakes. Preheat the oven to 350 F. Line a muffin pan with 10 paper muffin cups. In an electric mixer, beat together the butter and sugar until pale and fluffy. Whisk the flour and cocoa powder together in a bowl. Add the eggs to the creamed butter mixture a little at a time, adding a tablespoon of the flour mixture with the second egg to stop it curdling. Fold in the orange zest and the remaining flour then stir in the chocolate chips. 2. Fill each paper muffin cup 2/3 full with cake batter. Bake the cupcakes for 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer the cupcakes to a wire rack and let cool completely. 3. When cool, spread a little chocolate butter cream over each of the cupcakes , put some chocolate sprinkles into a bowl and dip the cupcakes upside down into the sprinkles so that they stick to the butter cream. To make the legs, take the Pocky sticks and cut off the piece not covered with chocolate. Cut a quarter of the sticks in half . Stick four short lengths of Pocky sticks on each side of the spider's body, then melt the chocolate. Dip one end of each of the long and the short Pocky sticks into the chocolate and arrange them on trays or baking sheets lined with greaseproof or baking paper so that they attach at an angle of about100 degrees and allow the chocolate to set. The melted chocolate will harden as it cools keeping the legs stuck together. Push one end of the short Pocky stick leg into the body of the spider and then repeat until you get four legs either side. Finish off with Licorice Allsort eyes. MAKES 10 spider cakes See more great recipes from Annabel Karmel 39 Last Minute Halloween Costume Ideas
If Halloween snuck up behind you this year, you can still go out and haunt the town with one of these last-minute costumes made from supplies you probably already have. CLICK LINK BELOW
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Spooky Veggies 'N Dip
Kids will love veggies when they look as creepy as these By Laura Himmelein Hootwiches Use cheese and English-muffins to create a cute snack By Laura Himmelein Cruel-dite 1. Put a dip of your choice in a small bowl and set in the center of a serving platter. Spread some dip onto carrot tips to form fingernails; set on platter. 2. Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes. 3. Slice cherry tomatoes in half and place on platter, flat side up; top with an olive slice and a pea to create eyes. Hootwiches 1. Place a slice of cheese, such as muenster or American, on top of an English-muffin half and put on cookie sheet. 2. Add pickle chips for eyes, and top those with sliced olives. For the nose, set a green bean between the eyes. 3. Put under broiler until cheese is melted, approximately 2 minutes. See More Halloween Snacks and Treats Pumpkin Cake Pops By Elizabeth LaBau, About.com Guide
Ingredients:
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper. 2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture. 3. Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour. 4. After the pumpkin cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth. 5. Use a skewer to poke a hole in the top of a pumpkin, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop. 6. After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely. 7. Once all of the pumpkins are dipped and the coating has hardened, melt chocolate chips and put the melted chocolate in a plastic bag. Snip a corner off the bag and use it to pipe on their eyes and mouths. An easier alternative is to use a food-safe marker to draw faces on the pumpkins. 8. Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving. Click Here to View All Halloween Candy Recipes! |