Some of the most exciting times of the year are the long-awaited holiday seasons. They add new layers to our habitual lives with festive themes and time spent with loved ones. As we approach Halloween, it’s fun to brainstorm ways we can add new twists to our usual routines. One of the ways we can do this is through Halloween baking! Whether it’s a classic dessert or a more creative treat, baking can express the Halloween spirit in artistic and enjoyable ways, while also being a great way to bond with friends and relax.
Here are some delicious Halloween recipes to enhance your holiday experience:
Witch Hat Cookies
Prep time: 60 minutes
Total time: 1 hr 30 minutes
Yield: 48 cookies
Ingredients
1 box Betty Crocker™ Super Moist™ devil's food cake mix
½ of a cup of vegetable oil
2 eggs
1 cup of Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ neon gel food colors (orange, purple and green)
Assorted candy sprinkles
48 Hershey'sKisses™ Brand milk chocolates, unwrapped
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil and eggs until soft dough forms.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4. Divide frosting into 3 small bowls. Tint frosting as desired with food colors. Place frosting in small resealable food-storage plastic bags or disposable decorating bags. Cut off the tip of each bag to make 1/4-inch opening.
5. Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.
(Recipe from Betty Crocker Kitchens)
Halloween Popcorn
Prep time: 5 min
Total time: 1 hr 13 min
Yield: 6 to 8 servings
Ingredients
Vegetable cooking spray
3 tablespoons of vegetable oil
1/3 of a cup of popcorn kernels
3 tablespoons of butter
1 teaspoon of pure vanilla extract
6 cups (12-ounces) of mini marshmallows
6 fun-size caramel peanut chocolate bars (such as Snickers), cut into 1/4-inch pieces
3 (3-inch) chocolate chip cookies, crumbled
1/3 of a cup of chopped salted almonds,
1/2 of a cup of orange and black chocolate candies (such as M&Ms)
Directions
1. Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
2. In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
3. In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
4. Break into 2-inch pieces and store airtight in a plastic container.
Serving Suggestion: Place in small plastic bags and seal with colored ribbon.
(Recipe from the food network)
Deviled Eggs
Prep time: 10 minutes
Total time: 10 minutes
Yield: 6 servings
Ingredients
6 eggs, hard-boiled, peeled and sliced in half
1/4 of a cup of mayonnaise
1 1/2 tsp. of sweet pickle relish
1 1/2 tsp. of yellow mustard
1/4 tsp. of garlic powder
Pinch of salt
1 six oz. can of whole pitted black olives
Directions
1. Separate egg yolks from whites in a medium bowl. Mash the egg yolks, mayonnaise, relish, mustard, garlic and salt.
2. Scoop even amounts of filling into each egg half. For a cleaner look, use a piping bag to pipe dollops of filling into each egg.
Cut black olives in half for the spider body. Place on egg yolk mixture.
3. Slice half olives longwise for 4 legs and arrange around olive halves to form a spider.
(Recipe from a Side of Sweet)
Halloween Eye Cakepops
Yield: 28 cakepops
Prep time: 30 min
Total time: 1 hr
Ingredients
One 8- or 9-inch chocolate cake layer (bought or baked)
1/2 cup prepared (canned) chocolate frosting
12 ounces white candy melts
2 to 3 tablespoons vegetable oil or shortening
1/2 cup confectioners’ sugar
Red food coloring
28 chocolate candies
28 pearl-white dragée (optional)
Directions
1. Break cake into large chunks and transfer to a bowl. Using a spoon, stir in the frosting until smooth and evenly combined.
2. Prepare cake and frosting for Halloween eyeball cake pops
Line a baking sheet with parchment or baking liner. Scoop tablespoons of mixture onto the baking sheet. Roll the mounds into 1-inch balls. Freeze until firm.
3. Make rounds with the chocolate cake mixture
4. Set a heatproof bowl into a pot filled with 1-inch of boiling water. Off the heat, add the white candy melts and oil to the bowl and melt, stirring until smooth and pourable. (Don’t let any water touch the candy)
5. Working with one at a time, dip the chilled cake balls into the warm coating, letting excess drip back into the bowl, and return to the baking sheet. Repeat with the remaining cake balls. If the coating in the bowl starts to set, return it to the stove. If the cake balls become too warm, return them to the freezer.
6. Prepare the decorations. In a small bowl, combine the confectioners’ sugar with a generous amount of food coloring. Add water, one tablespoon at a time, and stir until smooth and thin enough to pipe. Transfer to a pastry bag with very fine tip or a plastic bag. Pipe thin lines of icing to look like veins. Pipe a dot of icing in the center and cover with a chocolate candy. Pipe a tiny dot on the candy and cover with a dragée if using. Refrigerate just until set. Transfer to a platter and serve.
(Recipe from Grace Parisi)
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