A young boy is sleeping in his bed on a usual night. He hears footsteps outside his door, and peeks out of his eyes to see what is happening. His door swings open quietly to reveal a murderer carrying the corpses of his parents. After silently propping them up on a chair, he writes something on the wall in the blood of the dead bodies. He then hides under the childs bed. The child is scared beyond belief. He can’t read the writing on the wall and he knows the man is under his bed. Like any child, he pretends that he slept through the whole thing and hasn’t awoken yet. He lays still as the bodies, quietly hearing the breathes from under his bed. An hour passes, and his eyes are adjusting more and more to the darkness. He tries to make out the words, but it’s a struggle. He gasps when he finally makes out the sentence. “I know you’re awake”. He feels something shift underneath his bed.
TOTAL TIME: 0:55 PREP: 0:25 LEVEL: EASY SERVES: 6-8 SERVINGS INGREDIENTS 1 box chocolate cake, plus ingredients called for 1/2 c. unsalted butter, softened 1 c. confectioners' sugar 7½ oz. jar marshmallow crème 1 tsp. vanilla extract pinch of kosher salt 3/4 c. heavy cream 1 1/2 c. semisweet chocolate chips 1 tube store-bought vanilla icing DIRECTIONS Butter and flour two 9” cake pans. Prepare cake batter according to package instructions. Bake according to package instructions and let cool. Once cool, place first cake on a platter. Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined. Top with second cake. Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined. Pour ganache over cake. Frost a spiral of frosting on top of ganache and use a toothpick to draw cobwebs.
Ingredients * 10 tablespoons marshmallow fluff * 10 graham cracker squares * 2 (1 ounce) squares unsweetened baking chocolate, or as needed Directions * Spread about 1 tablespoon marshmallow fluff evenly onto 1 side of each graham cracker square. * Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Cool chocolate for 1 to 2 minutes. Spoon chocolate into a piping bag or a plastic bag with a corner snipped. * Pipe chocolate in the shape of a spider web onto the marshmallow fluff of each graham cracker. Put a dot with some legs in the corner to represent a spider.
PUMPKIN CHEESECAKE TRUFFLE MUMMIES (NO BAKE) Servings: 14 people Prep Time: 20 minutes Cook Time: 30 minutes These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for halloween parties! They are so yummy they will be the first thing to disappear at the dessert table! INGREDIENTS 1½ cups gingersnap cookie crumbs ¼ cup canned pumpkin purée ⅓ cup graham cracker crumbs 3 tablespoons powdered sugar ¼ teaspoon ground cinnamon ⅛ teaspoon salt 3 ounces cream cheese, softened ½ cup white chocolate chips White chocolate chips or white dipping chocolate (like CandiQuik) Red food coloring INSTRUCTIONS 1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture. 2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball. 3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens. 4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food coloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container. ENJOY!
Yields 16 tombstones Ingredients: 3 tablespoons butter 4cups mini marshmallows 6 1⁄2-7 cups Rice Krispies 1(18 ounce) package refrigerated sugar cookie dough 2⁄3cup flour 32wooden toothpicks 1teaspoon water 4drops green food coloring 1 1⁄2cups flaked coconut black decorating gel vanilla frosting 1 cup semi-sweet chocolate chips 16 decorative candies, pumpkins Directions: In large saucepan over low heat, melt butter. Stir in marshmallows until completely melted. Remove from heat. Stir in cereal til well-coated. (*Iused 6 1/2 cups because I think they come out less dry.And they hold up better if they have to sit out for awhile). The original recipe called for 7 1/2, but what i used worked out really well!). Press into a greased 13x9x2 pan with a buttered spatula. Cool. In large mixing bowl, beat cookie dough and flour til well mixed.(*You do have to add the flour, otherwise that store-bought dough is really awful -- very sticky!). On a lightly-floured surface, roll dough into a 6" x 16" rectangle. Cut into 16 small rectangles. 2 rows of 8. Each one being 3" x 2". You can trim tops (2" side)with a paring knife to resemble the top of a tombstone cutting an arch if desired. Place each tombstone onto ugreased baking sheets 2" apart. *Optional, along bottom edge (bottom 2" side)of each cookie, insert 2 toothpicks halfway into the dough. **If these will be for small children, I recommend not doing this. (My owm alternative directions to follow.). Bake cookies at 350º for 8-10 minutes or until edges are golden brown.(*Mine took 13-14 minutes.)But mine were probably a little thicker than the original recipe. It had said to roll out and hand-cut each cookie with a paring knife around a waxed paper pattern -- (Cutting them into rectangles from a large rectangle was MUCH easier! And made more sense to me.)Then just simply trim the tops to whatever shape/style you want. Remove to wire racks to cool. In large plastic ziploc bag, combine water and green food coloring. Add coconut, seal bag shut, and shake to coat. Toast coconut, set aside. (Optional.)I didn't, it was fine. Using black gel, tint frosting gray. (*I used one whole small tube and it was barely gray, but ok.). Frost cookies, decorate tombstones with more black gel. (*The black gel for writing didn't work for me! I had to scrape it off, refrost the ones I wrecked, and just used chocolate frosting instead for the writing part. That worked perfectly for me.). Cut cereal bars into 3"x2" rectangles. Spread with melted chocolate chips. (*I didn't do this, I used frosting instead.)BUT! See further instructions! Insert cookies into rice crispy treats sticking the toothpicks down in to hold up the cookie. Do this on the edge of one long side. *If you aren't using toothpicks, pipe a thick bead of melted chocolate chips on wide edge and hold in place til set. Or do on waxed paper, which is how i ended up doing this, and lay them down with the cookie pressed against it so you don't have to hold it. Refrigerate til set.(30 minutes was all it took.) Remove from waxed paper carefully. (*I then opted to use the rest of the chocolate frosting to frost the tops of the exposed rice crispy treats part. Pressed the pumpkin into the frosting, then sprinkled with coconut.). Decorate with coconut for "grass", and candy pumpkins.
Slime-Filled Spiders for Halloween Ingredients * 9 ounces black candy melts *Red sprinkles * 10 malt balls, like Whoppers * 10 black licorice wheels * 1 box (3 ounces) lime Jell-O * 1/2 cup boiling water[*]4 large ice cubes * 2 tablespoons sweetened condensed milk Method * Melt the black candy melts using a double-boiler or in 20-second bursts in a microwave and place a teaspoon of melted candy into each of 20 cavities of a cake pop mold (or the cavities of a 1½-inch sphere chocolate mold), spreading up the sides and refrigerate to set. * Apply an additional teaspoon of candy melts and again spread up the sides to make a double coat and refrigerate to set. * Spread the sprinkles on a small plate or bowl. * Dip each Whopper into the melted candy just enough to create a 1/4-inch-diameter round, then immediately dip into the sprinkles. * To make 8 legs for each spider: * Unfurl the licorice wheels and cut each into 3-inch lengths * Cut each of those lengthwise into 1/8-inch-wide "legs." * Cut 2 small triangles per spider to make small fangs. * Once set, release the black shells from the cake pop mold, then return them to the mold. * In a heatproof bowl, stir the Jell-O mix and boiling water until dissolved. Add the ice cubes to cool rapidly and then stir in the condensed milk. * Fill the black shells in the cake pop mold with the cooled Jell-O mixture and place in the fridge until completely set. * Remove the filled shells from the mold. * Heat a small skillet over medium heat. * Touch the rim of one half of a black shell onto the surface of the pan for 5 seconds. Immediately use the melted edge to stick to the unmelted edge of a second shell. * Repeat until all the shells are spheres full of Jell-O. * Place 1 tablespoon of melted candy onto a piece of parchment paper and center a Jell-O-filled sphere over the candy melts. Immediately place 4 spider legs on each side, evenly spaced and supported by a little rolled tissue or paper towel to keep them upright. * Once set, use a little more melted candy to affix the Whopper to the front of the spider and the fangs to the front of the Whopper.