Spiderweb Candy
Ingredients
- 1/3 cup semisweet chocolate chips
- 6 ounces white baking chocolate, coarsely chopped
- 1 teaspoon shortening
- 1/3 cup flaked coconut, coarsely chopped
Directions
- In a microwave, melt baking chocolate; stir until smooth. Dip each pretzel halfway into chocolate allowing excess to drip off. Place on waxed paper; let stand until set.
- In a microwave, melt candy coating disks; stir until smooth. Dip pretzel tips into coating allowing excess to drip off; sprinkle with jimmies. Let stand until set. Store in an airtight container. Yield:about 2 dozen.
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 5 servings
---------------------------------------------------------------------------------
White Fright Cake Recipe
Ingredients
- 1 package white cake mix (regular size)
- 4 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 1 cup heavy whipping cream, whipped
- 1 carton (16 ounces) strawberry glaze
- 1/2 cup water
- 2-1/2 cups fresh or frozen unsweetened raspberries
- Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
- In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.
- Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Yield: 12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 12-15 servings
---------------------------------------------------------------------------------
Hallowen Pretzel Treats
Ingredients
- 8 ounces white baking chocolate, chopped
- 1 package (10 ounces) pretzel rods
- 1 cup orange candy coating disks
- Yellow, orange and brown jimmies
Directions
- In a microwave, melt baking chocolate; stir until smooth. Dip each pretzel halfway into chocolate allowing excess to drip off. Place on waxed paper; let stand until set.
- In a microwave, melt candy coating disks; stir until smooth. Dip pretzel tips into coating allowing excess to drip off; sprinkle with jimmies. Let stand until set. Store in an airtight container. Yield:about 2 dozen.
TOTAL TIME: Prep: 35 min. + standing
MAKES: 24 servings
---------------------------------------------------------------------------------
Frozen banana ghosts
Ingredients
- 200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks
- 4 medium-large, ripe bananas
- 85g desiccated coconut (you won’t use it all)
- handful dark chocolate drops
Directions
- In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
- Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
- Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.
TOTAL TIME:10 MINS plus freezing, no cook
MAKES: 8 GHOSTS
Bananas taste spookily like creamy ice cream when frozen in ghostly robes of white chocolate - quick and easy, with just 4 ingredients
----------------------------------------------------------------------------
Eyeball snot-tail
Ingredients
- 135g pack lime jelly
- 700ml apple & pear juice (we used Copella)
- 300ml lemonade
- 425g can lychees in syrup
- 10-15 cocktail cherries from a jar
- 10-15 raisins
- You will need
- 10-15 cocktail sticks
Diretions
- Make the jelly following pack instructions and chill until set. Combine the apple & pear juice with the lemonade in a large jug and chill in the fridge.
- To make the eyeballs, drain the lychees and poke a hole in each cherry with one of the cocktail sticks. Put the cherry inside the lychee, then push the raisin into the cherry. Press the eyeball onto the end of a cocktail stick and set aside until serving.
- When the jelly has set, use a whisk to break it up into small chunks. Spoon into the cocktail glasses and top up with the apple juice mixture. Put an eyeball into each glass before serving.
TOTAL TIME: 25 MINS plus chilling, no cook
MAKES:10 - 15
The jellied texture and edible eyeball in this slimy mocktail are dreadfully delicious - perfect Halloween party fare for kids.
------------------------------------------------------------------------
Day of the Dead biscuits
Ingredients
- For the biscuits
- 175g cold slightly salted butter, cubed
- 250g plain flour, plus extra for dusting
- 100g icing sugar
- 1 large egg yolk
- To decorate
- 500g royal icing sugar, plus a little for dusting
- 500g pack ready-to-roll white sugarpaste or fondant icing
- food colouring pastes in a variety of colours, you’ll need red for the roses and black for the eyes and mouth
- You will also need
- skull cookie cutter (ours was 12cm x 8cm)
- small round cookie cutter (about 1½ cm) or use the end of a piping nozzle
Directions
- To make the dough, tip the butter, flour and a good pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs, and the butter is well mixed in. Add the icing sugar, egg yolk and 2 tsp cold water. Blend again until the mixture starts to clump together, add another 1 tsp water if the dough looks too dry, but try to avoid adding any more, as this will make the biscuits tough. Tip the crumbs out onto a work surface and squash everything together to make a ball of dough, you may have to knead it a few times for an even texture. Wrap in cling film, pat into a flat disk and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. If the dough is very firm, leave it at room temperature for 10 mins, or until softened a little. Dust your work surface with flour, then unwrap and roll out the dough to the thickness of a £1 coin. Stamp out as many skull shapes as you can, then squash the scraps of dough back together, reroll and stamp out a few more. Arrange the skull shapes over the trays, bake for 18-20 mins, until just golden, swapping the trays over halfway through if your oven cooks unevenly. Leave to cool on the trays for 10 mins, then transfer to wire racks to cool completely.
- Whilst the biscuits cool, prepare the icing. In a large bowl, mix the royal icing sugar with enough water to make a thick icing. Divide the icing into as many bowls as the number of colours you’d like to use (you’ll need to colour 1 batch black for the mouth) then use the food colouring to colour each a vivid shade - a tiny drop of the food colouring paste goes a long way, so start with a little, then add more if you like. If the icing is too thick to pipe, add a drop more water. Transfer each colour to a separate disposable piping bag and secure the ends (clothes pegs do a good job of keeping the ends closed.)
- Break off 50g of the sugarpaste and set the rest aside, wrapped in clingfilm (This will prevent it from drying out and cracking.) Use the red food colouring to dye the small lump of sugarpaste red, kneading until evenly coloured. To make the roses, take hazelnut-sized balls of the red sugarpaste, and press them into long slim oval shapes on the work surface (roughly 1cm x 4 cm, use a little icing sugar on the surface if it gets too sticky.) Roll up the sugarpaste from one end to create a rose. Whilst still on its side, cut off the bottom to give you a flat base. Continue with the rest of the red sugarpaste until you have about 20 roses (enough for 4 biscuits.)
- Clean down the surface, and dust with a little extra icing sugar. Roll out the remaining sugarpaste to the thickness of a 50p piece, then cut out as many skull shapes as you have biscuits. Use a little of one of the coloured icings to stick the sugarpaste skulls to the biscuits.
- Scrunch any sugarpaste scraps back together and dye the ball of sugarpaste black with the black food colouring, kneading until you have an even colour. Roll out the black sugarpaste and stamp out circles for the eyes (use a round cutter, or the end of a piping nozzle.) Stick the eyes and roses to the biscuits with a little of the coloured royal icing. Snip off the corner of all the piping bags to make a tiny opening and decorate the biscuits as you wish – flowers, hearts and dotty designs all look good. Leave the biscuits to dry for 1 hr before serving. The decorated biscuits will keep for 3 days in a sealed container.
TOTAL TIME: Prep.1HR, 20MINS COOK: 20MINS plus chilling
MAKES: MAKES 8-12
------------------------------------------------------------------------
Zombie fingers
Ingredients
- 250g stoned dates
- 100g dark chocolate, chopped
- 3 tbsp smooth peanut butter
- 3 tbsp porridge oats
- flaked toasted almonds
Directions
- Tip all the ingredients except the almonds into a food processor and pulse until you have a rubbly looking mixture.
- Line a tray with baking parchment and mould the mixture into fingers, then lay them on the tray. Press an almond ‘fingernail’ into the end of each finger and place in the fridge to harden for at least 1 hr. Serve poking out of a bowl.
TOTAL TIME: Prep.30MINS plus 1hr chilling,no cook
SERVES ABOUT 15
-----------------------------------------------------------------
Sausage mummy dippers
Ingredients
- oil, for greasing
- 1 tbsp honey
- 1 tbsp ketchup
- 2 tsp French's yellow mustard , plus a little extra to decorate
- 12 chipolata
- tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)
Directions
- Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
- Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle
- Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.
TOTAL TIME : Prep. 15MINS , COOK: 20MINS
MAKES : 12
-------------------------------------------------------------
Comments
Post a Comment