Meringue Ghosts

October 31: Halloween

Get into the Halloween spirit and make meringue ghosts! The meringues are easy to make and these delightful desserts are light and airy just like the ghosts. They are cute like Casper and are a festive and family-friendly food for Halloween.

If there are any leftovers, we mix the meringue ghosts with fruit (kiwi and strawberry) and whipped cream into pavlova parfaits. These simply sweet snacks can make a Halloween buffet look boo-tiful!

Recipe

Ingredients

  • 3 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ – ¾ cup sugar, granulated white
  • ½ teaspoon vanilla flavoring, clear
  • Black tube icing

Directions

In a mixer bowl, place the egg whites and beat until frothy. Mix in the cream of tartar until soft peaks form. Gradually add the sugar then vanilla while continuing to beat until stiff peaks form.

Line a baking sheet with parchment paper. Set aside. Prepare a piping bag with a ½-inch wide round tip. Fill the bag with the meringue. Pipe ghosts on the prepared pan by building up then loosening pressure on the bag and pulling away the tip from the top. Bake in a preheated oven at 200 degrees F for an hour. Turn off the oven, do not open and leave at least six hours (best if overnight) to dry.

Remove from the oven when cooled and loosen the meringues from the parchment paper. Use a black tube icing with a small round tip to pipe in the ghost’s facial features (eyes and mouth). Store in tightly covered container until ready to serve.

Notes

  • Make more meringues! Try the recipes for skeleton bones, kiwi pavlova and kisses.
  • We have tried using black edible marker pens but they do not leave a very strong ghost facial expression. We have also tried using black gel icing but they tend to be runny.
  • Search our blog for more Halloween recipes under the Theme Menus tab.

Ghost Peeps Cupcakes

ghostpeepscupcakes

October 31:Halloween

Get into the Halloween a”spirit” and decorate devil’s food cupcakes with marshmallow ghost Peeps and pumpkin candies. They are a simple, cute and quick treat to make with the kids and they sure beat store-bought desserts. Plain cupcakes can be transformed from boring to “boo-tiful” and can be a festive food for Halloween.

Recipe

Ingredients

  • Devil’s food cupcakes (or other favorite flavor)
  • Chocolate frosting (canned or homemade)
  • Marshmallow Peeps ghosts
  • Pumpkin candies (Brach’s brand)

Directions

Bake cupcakes according to the package directions. Cool completely. Spread or pipe frosting on the cupcakes.

ghostpeepscupcakessteps1

Separate the marshmallow Peeps ghosts in the package by cutting between them. Stick a toothpick on the bottom of the Peeps ghost. Insert into the top of a cupcake. Finish decorating by placing a pumpkin candy next to it.

ghostpeepscupcakessteps2

Notes

  • Change the cupcake paper colors to orange, purple, green or other Halloween liners.
  • Vanilla can be substituted for the chocolate frosting.
  • Search our blog for other Halloween recipes.

 

Frankenpops

Frankenpops

October 31: Halloween

Channel Dr. Frankenstein in his lab and create some not-so-creepy Frankenpops in your kitchen. These green-hued, rice cereal marshmallow monster treats are a festive food for Fright Night. So make some Frankenpops and have a Happy Halloween!

Recipe

Ingredients

  • ¼ cup (½ stick) butter
  • 1 package (10 ounces) or 5 cups regular marshmallows (or 4 cups miniature marshmallows)
  • 6 cups rice cereal
  • green food coloring
  • dark chocolate or black candy melts
  • small pretzel sticks, cut into 1-inch pieces
  • white tube frosting/icing
  • candy eye balls
  • red candy melts

Directions

In a large pan, melt the butter over low heat. Add the marshmallows and stir until completely melted. Tint with green food coloring. Mix in the cereal until combined well.

Frankenpops

Spread the mixture into a greased 13×9-inch pan. Press down evenly using parchment or waxed paper. Allow to cool for easier handling, then cut into 12 rectangles. Push lollipop sticks or straws into one end of the rectangle treats.

Frankenpops

Line a cookie sheet with waxed paper. Dip the other end of the treats in melted dark chocolate/black candy melts. Set on the waxed paper to cool. Insert pretzel pieces into the bottom sides of the treats.

Frankenpops

Use the white frosting/icing from the tube and squeeze out two dots to secure the candy eye balls in place. Melt some red candy melts and put in a piping bag with a small round tip. Pipe the stitches on the “forehead” of the Frankenpops. Put some melted dark chocolate/black candy melts in a piping bag with a small round tip. Pipe zigzags for the mouth. Let all the candy melts set.

Frankenpops

Notes

  • See our theme menu list for more Halloween food ideas.

Edible Earwax

Edible Earwax

October 31: Halloween

For a disgusting dessert on Halloween, serve edible earwax! These simple sweets are made with mini marshmallows on a lollipop stick and dipped with melted peanut butter chips. Try these tasty treats with our gelatin eyeballs and brain, apple smiles, meringue skeleton bones, freaky finger cookies and BBQ ribs for a “body parts” party on a fun-filled Fright Night.

Recipe

Ingredients

  • Mini marshmallows
  • Peanut butter chips (or peanut butter, honey, melted caramel or cheese, yellow-tinted white chocolate, etc.)

Directions

On a short lollipop stick, position and shape a mini marshmallow on each end. Dip in melted peanut butter chips. Let set on a sheet of waxed paper. Arrange on a clean towel with a cotton swab (such as Q-tips brand packaging) sign and simply serve to grossed out guests!

Edible Earwax

Notes

  • Add a little vegetable shortening to the peanut butter chips if needed to thin out to a more liquid consistency.
  • Search our blog for other Halloween recipes.

Witch Hat Cone Cookies

Witch Hat Cone Cookies

October 31: Halloween

Islander joined a local cake coven club so she could learn more about and practice witch sugar craft. At its monthly meeting every October, which has a Halloween theme, members bring in desserts to share decorating ideas.

For this particular post, we wanted to “hocus-focus” on a stereotypical witch’s most fashionable accessory—her pointy hat. Islander saw two styles at the Halloween meeting. One version included a candy-filled sugar cone sprayed with black color mist and set on a small, round chocolate cookie base. Another (easier) version featured Hershey’s Kisses on top of the backsides of Keebler Fudge Stripes Cookies.

As a Blair witch project, Islander adapted the idea and used ice cream sugar cones and waffle cookies (same textures with a frillier-brimmed hat). The trick to making this treat is patience in “painting” with chocolate. The result is a festive food and decorative dessert for Halloween!

Recipe

Ingredients 

  • Round waffle cookies (Italian pizzelles)
  • Ice cream sugar cones
  • Semi-sweet chocolate, melted (or Wilton brand black candy melts)
  • Assorted lightweight Halloween-themed sweets (we used gummie worms, but feel free to fill the cones with candy corn, mini M&M’s, seasonal sprinkles or chocolate chips)
  • Yellow, orange, green or purple tube frosting
  • Pumpkin candies

Directions

On large baking sheets lined with waxed paper, place a dozen pizzelles spaced apart.  In a medium bowl, melt the chocolate. Stir until smooth. Dip the open end of the ice cream sugar cone in the melted chocolate. Carefully fill with a little candy.

Witch Hat Cone Cookies

Position a pizzelle to cover the cone and invert it back on the baking sheet. Repeat with all the cones and let the chocolate set as a seal. Using a food safe brush, paint the chocolate on the cone and pizzelle. Cool completely to set.

Witch Hat Cone Cookies

Use the tube frosting with a small decorating tip to make a hatband where the cone and pizzelle are attached. Add a little tube frosting to secure the pumpkin candy in place. Keep the witch hat cone cookies cool until ready to serve.

Witch Hat Cone Cookies

Notes

  • Search our blog for other Halloween recipes.
  • Happy Halloween to all our blog readers!

Candy Corn Sugar Cookies

Candy Corn Sugar Cookies

October 30: National Candy Corn Day

On the eve before All Hallow’s Eve, make a treat that is good to eat—sugar cookies simply embedded with a single candy corn. This tri-colored confection is most popular around the autumn harvest, as it resembles the kernel of a corn. Traditional colors are white, orange and yellow, but there are seasonal variants to the color scheme.

We usually bake a batch of both vanilla and chocolate sugar cookies and decorate them with candy corn for a color contrast on a tray. Kids (and kids-at-heart) enjoy eating them when we bring these desserts to different fall festivals and Halloween parties. Candy corn sugar cookies are especially appropriate on National Candy Corn Day, too!

Recipe

(Adapted from Martha Stewart)

For the vanilla candy corn sugar cookies

  • ¼ cup (4 tablespoons) unsalted butter, softened
  • ½ cup sugar
  • 1 egg yolk, large
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cup flour
  • candy corn

Directions

In a large mixing bowl, cream the butter with the sugar until smooth. Beat in the egg yolk and vanilla. In a separate bowl, combine the salt, baking powder and flour.

Candy Corn Sugar Cookies

Gradually add the flour mixture into the butter mixture and mix until a smooth dough is formed. Roll out an inch round ball. Place two inches apart on a greased cookie sheet. Bake in a preheated oven at 350 degrees F for 10-12 minutes or until the edges are firm and the middle of the cookie is dry.

Candy Corn Sugar Cookies

Remove from the oven. Press a candy corn in the center of each cookie.  Transfer cookies to a wire rack to cool completely. Yield: 1 ½ dozen cookies.

Candy Corn Sugar Cookies

For the chocolate candy corn sugar cookies

  • ¼ cup (4 tablespoons) unsalted butter, softened
  • ½ cup sugar
  • 1 egg yolk, large
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup flour
  • ¼ cup unsweetened cocoa powder
  • candy corn

Directions

In a large mixing bowl, cream the butter with the sugar until smooth. Beat in the egg yolk and vanilla. In a separate bowl, combine the salt, baking powder, flour and cocoa powder. Gradually add the flour mixture into the butter mixture and mix until a smooth dough is formed. Roll out an inch round ball.

Candy Corn Sugar Cookies

Place two inches apart on a greased cookie sheet. Bake in a preheated oven at 350 degrees F for 10-12 minutes or until the edges are firm and the middle of the cookie is dry. Remove from the oven. Press a candy corn in the center of each cookie.  Transfer cookies to a wire rack to cool completely.

Candy Corn Sugar Cookies

Notes

  • The chocolate candy corn sugar cookies yield fewer than the vanilla ones. The tops also need to be slightly flattened with the palm of the hand before baking. The cookies’ darker color contrasts well with the bright candy corn.
  • Candy corn sugar cookies are a nice Halloween and seasonal treat. Try using candy corn to decorate Oreo turkey cookies for Thanksgiving.

Vampire Bite Cookies

Vampire Bite Cookies

October 31:
Halloween

Bite into bright, blood-red cookies that look like luscious vampire lips. The sweet sugar cookies have a hint of cinnamon and the fondant fangs contrast the color of the chewy chocolate caramel candy. These cute cookies are a distinctively delectable Dracula-themed dessert. Bake a batch of vampire bite cookies for scary movie nights and for Halloween parties.

Recipe

(Adapted from Bright Ideas)

Ingredients

  • 1 ½ cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup (1 stick) butter
  • ½ cup brown sugar
  • 1 egg
  • Red food coloring (we used Americolor brand Super Red food color paste)
  • Red sugar crystals (we used Cake Mate brand)
  • Mini chocolate-covered caramel candies (Riessen or Milky Way)
  • White/vanilla fondant (we used a Satin Ice sample)

Directions

Unwrap all the chocolates and set aside. In a mixing bowl, combine the flour, baking soda and cinnamon. In another bowl, cream the butter with the sugar. Beat in the egg.

Vampire Bite Cookies

Gradually add the flour mixture and blend until smooth. Tint with red food coloring. Shape the dough into a ball. Cover and refrigerate for at least two hours.

Vampire Bite Cookies

Remove the dough from the refrigerator and divide in half. Place the other half of the dough back in the refrigerator while working on the other half. Shape into a flat disc. Place between two sheets of waxed paper. Roll out to ¼ inch thick. Use a lip cookie cutter to cut out shapes (or use a knife to free-form lip shapes). Refrigerate the lip shapes while working on the other half of the dough. Repeat by re-rolling dough scraps, if necessary. Sprinkle red sugar crystals on the lip-shaped cookies. Place on a cookie sheet lined with parchment paper. Bake about 7-8 minutes (do not overbake or the cookies will be too hard) in a preheated oven at 375 degrees F.

Vampire Bite Cookies

Remove from the oven and quickly press a mini chocolate caramel candy in the center of the cookie. Place cookies on a wire rack to cool completely.

Vampire Bite Cookies

Roll out a small piece of white/vanilla fondant. Slice tiny triangles into fangs. Use a food-safe brush and use water as an adhesive on one side of the fondant fangs.

Vampire Bite Cookies

Position two fangs on top of the chocolate. Arrange cookies on a platter and serve. Yield: Varies on the size of the lip-shaped cookie cutter (we used a 2-inch cutter, which yields about 2 ½ – 3 dozen cookies).

Vampire Bite Cookies

Notes

  • For another Dracula-theme dessert, make Vampire Bite Cupcakes.
  • The cookies tend to puff up slightly when baking. For a more defined lip shape, outline the edges with red gel or cookie icing.
  • If fondant is not available to make the fangs, simply substitute white icing and pipe sharp teeth shapes over the candy.
  • Thanks to Margarita F. of M5 Cake for letting us borrow the lip cookie cutter for this blog recipe post.