BOO! Easy Halloween Treats to make with the kids!
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| Thanks~Martha Stewart |
Halloween is right around the corner, spooky treats are always fun to make with your children. I have hand picked some of my favorites for you to try with your children, let me know how it goes....share some of your spooky creations. Lets face it kids make Halloween FUN!
Witch Hat Treats
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| Thanks~ Southern Living |
Yield: 32 cookies
Ingredients
- 1 (4.25-ounce) tube orange or red decorating frosting
- 1 (11 1/2-ounce) package fudge-striped shortbread cookies (32 cookies)
- 1/2 (13-ounce) package milk chocolate kisses, unwrapped (32)
Preparation
Pipe a small mound of frosting in center of each chocolate-covered cookie bottom; press a chocolate kiss on frosting. Pipe a frosting band and bow around base of each kiss.
Southern Living, OCTOBER 1998
Meringue Bones
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| Thanks~ Martha Stewart |
Makes about 18
- 6 large egg whites
- 1 1/2 cups sugar
Directions
1. Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
2. Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
3. Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
Wicked Witch Cup Cakes
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| Thanks~ Martha Stewart |
Makes 12
- 24 brown mini M&Ms; plus , more for filling (optional)
- Store Bought chocolate cake for cupcakes, follow directions
- Store Bought vanilla frosting, add 4 drops green food color.
- 12 chocolate sugar cones
- 1 pound black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths
- 12 candy corns
Directions
1. Using a melon baller, scoop out the center of each cupcake, and fill with mini M&Ms;, if desired.
2. Cover the tops of each cupcake with a generous mound (about 1/3 cup) of frosting. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms;, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into frosting to adhere. Place the longer licorice lengths under the cone hat to form the hair
Southern Style Carmel Apples
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| Thanks~ Southern Living |
Branch out and get creative with some of our favorite toppings.
Total: 30 minutes Yield: Makes 6 servings
Ingredients
- 6 apples
- Food-safe branches, such as magnolia twigs, or craft sticks
- 1 (14-oz.) package caramels
- 1 tablespoon vanilla extract
- 1 tablespoon water
- Crushed peanut brittle or toasted pecans
Preparation
Remove the stems from apples, and insert food-safe branches or craft sticks. Microwave caramels, vanilla extract, and water until melted, stirring every 30 seconds. Quickly dip or drizzle apples with caramel mixture; roll or sprinkle with crushed peanut brittle or toasted pecans, if desired. Stand apples on lightly greased wax paper, and chill 15 minutes before serving.
Southern Living, OCTOBER 2010
Marshmallow Skulls
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| Thanks~ Martha Stewart |
Makes about 5 dozen
- For the madeleines~
- 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
- 2 tablespoons plus 1 1/2 teaspoons boiling water
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons cake flour (not self-rising), sifted
- 7 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 7 tablespoons unsalted butter, softened, plus more for pans
- For the glaze~
- 8 ounces bittersweet chocolate (preferably 61 percent), finely chopped
- 1 cup heavy cream
- 1 tablespoon light corn syrup
Directions
1.Make the madeleines: Preheat oven to 350 degrees.
Generously butter mini-madeleine pans.
2.Whisk cocoa powder and water in a medium bowl until smooth. Let cool slightly, then whisk in egg, yolk, and vanilla until incorporated.
3.Beat flour, sugar, baking powder, and salt with a mixer on low speed until combined. Raise speed to medium, and add butter and 1/2 the cocoa mixture. Beat for 2 minutes, then scrape sides of bowl. Beat in remaining cocoa mixture on medium speed until completely combined, scraping sides of bowl as needed.
4.Transfer batter to a pastry bag fitted with a 1/4-inch round tip, and pipe into buttered pans, filling each 3/4 full. (Refrigerate batter between batches.) Bake, rotating halfway, until testers inserted in centers come out clean and madeleines spring back when pressed, 8 to 10 minutes. Unmold onto wire racks, and let cool. (Unglazed madeleines can be refrigerated up to 3 days.)
5.Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking until combined. Pour over chocolate, and process until smooth.
6.Set racks with madeleines over parchment-lined baking sheets. Spoon some of the glaze over each madeleine to coat. Transfer to clean parchment-lined baking sheets. Refrigerate until glaze is firm, 15 to 20 minutes. Push sticky side of marshmallow skulls into madeleines, and serve immediately.
* Directions for Marshmallow Skulls~
5 dozen large marshmallows
Black sprinkles for the face
*Using scissors, trim 1/3 of curved side from each marshmallow to create a flat surface. Trim a sliver from 2 sides of the bottom of each marshmallow at an angle for a tapered chin. Cut a slit above chin for a mouth. Using a toothpick, poke 2 holes halfway down each marshmallow for eyes and 1 in between for a nose. Pour sprinkles onto a plate. They will be different sizes; choose 1 small and 2 large for each. Insert small sprinkle for nose and larger sprinkles for eyes.
* For the grown ups, to enhance the season use my favorite candle Pumpkin Chai~ by Nest YUMMY!