Easy, delicious, and super cute Chocolate-Halloween Owl -- a favorite of both children and adults. Recipe type: Dessert Serves: 8 Ingredients: 2 apples (I used Granny Smith)** 1 (23 oz) bag semi-sweet chocolate chips 8 (6-inch) wooden sticks 1 bag of standard-sized Oreos 8 Candy Corns (for the nose) Wilton Candy Eyeballs Ribbons NOTE: ** Granny Smith apples are my favorite choice for this chocolate-apple Halloween treat because they are tart, so they will take longer to turn brown (oxidation process). Their tartness, combined with the sweetness of the candies, also gives a great contrast of flavors to this Chocolate-Apple Halloween Owl. Instructions: Sit apples upright on a wood board and slice from top to bottom (about 4 slices per apple, ½-inch thick). Remove seeds gently. Then, line a large cookie sheet with aluminum foil and push the pointed end of each stick up into the bottom of each apple slice. In a medium glass bowl, melt chocolate chips in the microwave according to the package directions, place bowl into a larger bowl filled with about 2-inch boiling water (this will help chocolate to not harden), and dip apple slices in chocolate using a spoon to help cover each slice if your bowl isn't deep enough to cover them. Allow excess chocolate to drip off, then lay flat on the foil-lined baking sheet. Use the oreos to decorate both the eyes and ears of the owl and the candy corn for the nose while chocolate is still wet. Use a small dot of melted chocolate as a glue for the candy eyeballs. Place the baking sheet in the fridge for approximately 10-15 minutes, allowing chocolate to harden. If you wish, decorate the wood stick with a ribbon. Serve chocolate-apple Halloween owl and enjoy! Inactive Time: 10-15 minutes
Chocolate Pumpkin Cake with Meringue Ghosts ingredients: for the cake: 55 grams (1/4 cup, 2 ounces) butter, soft 50 grams (1/4 cup) neutral oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder for the whipped ganache frosting: 225 grams (8 ounces, 1 cup, 2 sticks) butter 180 grams (6 ounces) dark chocolate, chopped 1 tablespoon corn syrup, optional small pinch salt for the ganache drip: 45 grams (1.5 ounce) dark chocolate, chopped 45-60 grams (3 tablespoons-1/4 cup) heavy cream small pinch salt for the meringue ghosts: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1 tablespoon corn syrup, optional pinch salt black food writing pen to assemble: pumpkin butter, if desired Directions Make the meringue ghosts, up to 2 days before: preheat oven to 200 degrees F and line a baking sheet with parchment. Prepare a piping bag with a round tip. Place egg whites in a stand mixer fitted with the whisk attachment. Place sugar, water, corn syrup, and salt into a small pot over medium heat, and start the egg whites to whipping. When the egg whites reach stiff peaks, the sugar syrup should be at 245 degrees F. Remove from heat and carefully pour into whipping egg whites. Allow to whip until somewhat cooled, about 4 minutes, then fill the pastry bag and pipe out little ghost shapes. Bake for 2 hours, then turn off the oven and allow to dry in the oven overnight. When dry, use a black food color pen to draw on little ghost faces! Now, make the cake: preheat oven to 350 degrees F and butter and flour 3 6-inch pans. Place butter and oil in the bowl of a stand mixer with both sugars and the salt. Beat on high speed for 4 minutes, until very light and fluffy and not gritty. Add in the eggs, vanilla, and spices, and beat for 3 more minutes. Scrape the sides of the bowl and stir in pumpkin purée and milk. When almost homogeneous, add in the flour and baking soda and baking powder all at once. Stir for another minute or so until fully homogeneous. Portion out into the prepared pans. Bake for 22-25 minutes until a tester comes out with only a few moist crumbs. Allow to cool completely. Meanwhile, make the whipped ganache: place butter, chocolate, corn syrup, and salt into a microwave safe bowl and microwave in 30 second bursts until 2/3 of the way melted. Whisk vigorously until smooth and shiny. Allow to cool to room temperature. Whip at high speed for 3-4 minutes until very fluffy and light in color. Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up. Frost with a generous layer of fluffy ganache, then refrigerate while you make the ganache drip. To make the liquid ganache, place chocolate and salt in a microwave safe bowl and microwave until 2/3 of the way melted. Microwave the heavy cream until lukewarm, about 30 seconds, then whisk vigorously into the chocolate until the ganache is smooth and shiny. Allow to cool for 10-15 minutes until somewhat thickened. Meanwhile, to get the mottled look that I’ve gone for, use a hot offset spatula to smooth and slightly melt the chilled frosting, then carefully pour the still-warm ganache over the edge of the chilled cake. Refrigerate until the drip is set, then place the ghosts on top!
The Grim Reaper Recipe * 1 ounce Kahlua * 1 ounce Bacardi 151 proof rum * 1 dash grenadine Pour Kahlua and rum into a highball glass. Add two ice cubes and pour the grenadine over them for a red tint.
INGREDIENTS FOR THE CUPCAKES 1 1/4 c. all-purpose flour1/2 c. Unsweetened cocoa powder1/4 c. malt powder1 3/4 c. sugar1 tsp. instant coffee1 tsp. baking soda1 tsp. baking powder1 tsp. salt2 large eggs1 c. buttermilk2/3 c. unsalted butter, melted2 tsp. vanilla extract2 c. Buttercream Frosting FOR THE GLASS CANDY 1/2 c. light corn syrup3 c. sugar1/4 tsp. cream of tartar1 1/2 c. waterRed food coloring gel, for garnish DIRECTIONS Preheat oven to 350 degrees F. Fill cupcake pan with liners; set aside. Make cupcakes: In the bowl of a stand mixer fitted with a whisk attachment, mix together first eight ingredients. Add in next four ingredients and beat on medium until well combined, about 2 minutes. Pour in 3/4 cup boiling water and beat until well combined. Fill liners 2/3 of the way. Bake until toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from oven and transfer to a wire rack to cool completely before frosting. Make glass candy: Line a baking sheet with foil. Place all ingredients in a small saucepan over medium-high heat and stir until mixture begins to boil. Stop boiling and clip candy thermometer to side of pan. Use a brush and water to wash down any crystals. Bring mixture to 300 degrees F, then pour hot candy mixture onto prepared pan. Set aside at least 1 hour, then break apart candy into shards. Assemble: Pipe frosting onto cupcakes. Insert candy glass into center. Pipe red gel onto cupcakes for a blood drip finish.
HALLOWEEN POPCORN PUMPKINS Ingredients: - 5 cups popped popcorn - 1 cup candy corn - 1 cup chopped salted peanuts - 1/2 cup butter - 3 cups mini marshmallows - 4 drops of red food colouring - 3 drops of yellow food colouring - 4 sticks of red or black licorice, cut into thirds Directions: 1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside. 2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. 3. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow. 4. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. 5. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!
WHITE CHOCOLATE PUMPKIN RICE KRISPIES TREATS Ingredients: -1 pkg. (16 oz.) JET-PUFFED Marshmallows -6 tablespoons butter -1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding -orange gel food coloring -9 cups KELLOGG’S® RICE KRISPIES® cereal -1/4 cup KRAFT Caramel Bits Method: 1. Generously grease a 12x17 rimmed baking sheet. 2. In a large saucepan over low heat, stir together marshmallows and butter until smooth and well combined. 3. Add in pudding mix and stir well. Carefully add in orange gel food color, use enough to reach your desired shade of orange. Stir in cereal. Mix well. 4. Transfer mixture to baking sheet and press in firmly using a greased spatula or damp hands. 5. After the treats are cool, use a round cookie cutter or the ring from a mason jar lid to cut the treats into circles. Place your index finger and thumb on the outside of each treat and gently press together to form a pumpkin shape. 6. Take 3 caramel bits and press them together to form a stem. Firmly press each stem into the top of each pumpkin treat.
Creepy Crawlers 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 Preparation 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. Refrigerate to set. Apply an additional teaspoon of candy melts and again spread up the sides to make a double coat. 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. Make 8 legs for each spider: Unfurl the licorice wheels and cut each into 3-inch lengths and then 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.
Candy-Filled Rice Krispies Jack O' Lantern Makes: 1 pumpkin INGREDIENTS: • Nonstick cooking spray • 6 tablespoons butter • 2 (10-ounce) bags mini marshmallows • 1/4 teaspoons salt • Orange food coloring, for tinting • 12 cups crispy rice cereal • 1 ice cream wafer cone, covered in chocolate (directions below) • 1 cup (about 6 ounces) chocolate chips • Assorted miniature candies, optional DIRECTIONS: 1. Line two medium mixing bowls with aluminum foil; coat with nonstick cooking spray. 2. In large saucepot over medium heat, melt 3 tablespoons butter. Stir in 1 bag (10-ounces) mini marshmallows and cook, stirring, 2 minutes or until melted. Remove saucepot from heat; tint with orange food coloring and add salt. Fold in 6 cups cereal until evenly coated. 3. Spray hands with cooking spray. Press and mold cereal mixture along bottom and sides of one prepared mixing bowl to make 1-inch-thick pumpkin half; freeze in bowl until firm. 4. Repeat steps 2-3 to make other pumpkin half. 5. Once firm, use foil to lift pumpkins out of mixing bowls; remove foil and discard. Using sharp knife, "carve" eyes and nose in the top half of the pumpkin. Use melted chocolate to attach chocolate-covered ice cream cup to top half of pumpkin, making the "stem." Return to freezer until very hard, about 2 hours. 6. Meanwhile, in microwave, melt 3/4 cup chocolate chips on High for 1 minute, stirring in 30-second intervals. Cover entire cone with chocolate and place on parchment paper. Once chocolate is set, melt remaining 1/4 cup chocolate in microwave. Dip cone in chocolate; press cone firmly onto top half of pumpkin to make the "stem." Return to freezer until very hard, about 2 hours. 7. Fill bottom half with assorted miniature candies; cover with top half. 8. Enjoy!
Scary Halloween jelly Ingredients:- 1) 2 x 135g packs strawberry or raspberry jelly 2) 425g can lychee in syrup 3) 12-14 small seedless green grapes 4) 12-14 dark coloured jelly beans 5) 80g white marzipan 6) 6-8 whole blanched almonds 7) red piping gel or red icing in a tube Method:- 1) Cut the jelly into cubes with scissors and place in a bowl. Add 400ml boiling water and stir continuously until dissolved. 2) Drain the lychees, reserving the juice. Put the juice in a measuring jug and make up to 400ml with cold water. Add to the dissolved jelly. 3) Pour about a quarter of the jelly into a clear glass dish and place in the fridge to set. 4)Take a grape and gently push a jelly bean into the centre, using the hole where the stalk has been. Then gently push the grape into a lychee. 5) Repeat with the remaining grapes and lychees to make eyeballs. 6) To make the spooky fingers, divide the marzipan into 6 and shape into sausages the size of a finger. Pipe a little red gel at one end and attach an almond to represent a fingernail. Using a small knife mark three or four lines half way down the finger to make a knuckle. 7) When the jelly is set, arrange half the eyeballs over the surface, add more jelly and return to the fridge. When this has set, arrange the remaining eyeballs over the jelly. Place the spooky fingers against the side of the bowl. Pour over the remaining jelly and place in the fridge to set. Serve in the bowl.
HOW TO MAKE A MONSTER CAKE I should have taken more pictures so the cake decorating instructions were easier to understand, but it was late at night and I was busy getting ready for a party . THE CAKE I made three 9″ round cakes a couple of days before the party. I made my frosting and used the orange gel food coloring to make the frosting a vibrant orange. After the cakes had cooled, I leveled off the top of the cake and attached the layers with the frosting. If you ever need to know how to level and frost cakes, Wilton has some good tutorials on their site. I covered the outside and top of the cake with a thin layer of frosting. I piped the frosting with a tip that I could make the frosting look like fur. THE EYEBALLS I used the baby cakes cake pop maker to make my cake calls. I read some mixed reviews online about it, but I loved it. It was really easy to use and allowed me to make exactly how many cake balls I wanted. Once the cake balls had cooled, I dipped them in orange candy melts. Once the orange dried, I used a Wilton candy squeeze bottle to create the white eyeball shape on the cake pop using white candy melts. Before the white chocolate setup, I added a chocolate chip to finish off the eyeball. THE MOUTH To make the teeth, I used a Wilton candy squeeze bottle to make triangle teeth shapes on a piece of wax paper. I used some Wilton black frosting to create the mouth. FINAL THOUGHTS… Making a cake is fun. And the kids love it. It makes them feel special that you made something just for them. I am still working on my decorating technique and baking skills, but you only get better with practice. Making a monster cake was a perfect second try at cake decorating because it doesn’t have to look perfect (monsters are ugly, right!?). I was inspired by this cake I found on pinterest and I think it turned out great
[/title] Smoking skull halloween cocktail[/title] INGREDIENTS: ⇨1ounce bourbon ⇨1/2 ounce lime juice ⇨1/4 ounce grendadine ⇨splash of mountain dew dry ice chips INSTRUCTION: ⇨Pour bourbon, lime juice & grenadine into a shaker over ice ⇨Shake well and strain into shot glass ⇨Drop dry ice chils into shot glass & top with mountain dew.