Tuesday Try A New Taste – Halloween Sweet Treats

September 30, 2008 at 12:46 pm (Halloween, Recipe, Samhain, Tuesday, Witch, Witchlets)

* Rice Krispie Treat Eyeballs *
unknown author

Ingredients:

  • 1 Recipe Rice Krispie Treats
  • 1 Bag M&Ms Plain Chocolate Candy
  • 1 Tube Dark Gel Or Icing
  • Optional: 1 Tube red Gel Or Icing

Make Rice Krispie Treats and form the treats into balls, about 1 or 2 inches across. Add a pastel M&M or other small round candy for the iris and dot the candy with frosting or gel for the pupil. And you can use red decorating gel to make veins on the eyeballs so that they appear to be bloodshot! Kids love them.

* Orange-Ooze Cupcakes *
Posted by
Hestia

You could omit the yellow food coloring, use just the red, maybe with a smidgen of blue to deepen it, and have "Oozing Bloody Cupcakes" for Halloween.

Filling:

  • 8 oz Cream Cheese, softened
  • 1 Egg
  • 1/3 cup White Sugar
  • Yellow and red Food Coloring
  • 6 oz. Milk Chocolate Chips

Cupcakes:

  • 3 cups Flour
  • 2 cups White Sugar
  • 1/2 cup Cocoa
  • 2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 2 cups Water
  • 1/2 cup plus 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Cider Vinegar
  • 2 tsp. Vanilla

Preheat oven to 350 degrees F and line muffin tins with paper cupcake liners. In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring as necessary to reach desired shade.
Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine. Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Place cupcake pans in oven and bake approximately 25 minutes or until cupcakes test done. If desired, frost with orange icing–or just let the orange filling ooze out as a surprise.

* Gingerbread Witches *
From "
The Wicca Spellbook"
By Gerina Dunwich

Ingredients:

  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1 egg
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • raisins

In a large bowl cream together the butter, brown sugar, ginger, cinnamon, allspice and salt. Beat in the molasses and egg.
In another bowl combine the flour, baking soda and baking powder, mix well. Add to the molasses mixture and stir until smooth. Divide the dough into 4 equal parts. Cover with
aluminum foil or plastic wrap, and then chill for 1 1/2 – 2 hours in the fridge.
When ready, roll each quarter to 1/4 inch thickness on a lightly floured surface with a floured rolling pin. Cut the dough with a witch shaped cookie cutter. Press raisins into the dough to make eyes, mouth, buttons, and so on.
Place the gingerbread Witches on a greased cookie sheet and bake in a 350 degree preheated oven for 8-10 minutes or until golden brown. Remove from the oven and place on wire racks to cool.
Decorate the cookies with black and orange colored icing if desired.
Makes about 30 cookies.

Halloween Candy Corn Cookie Mix Gift in a Jar *
From
Anton’s Gifts in a Jar

The ingredients to this cookie mix are layered in a jar like a rainbow.

Ingredients:

  • ½ tsp. vanilla powder (available from cake decorating suppliers)
  • 1 c all purpose flour
  • ¼ c white sugar (cane, not beet)
  • ½ c brown sugar
  • 1 c chocolate chip
  • ¼ c brown sugar
  • ¼ c white sugar (cane, not beet)
  • ¾ c all purpose flour
  • ½ tsp salt (kosher, not iodized)
  • 1 tsp baking soda
  • 1 tsp baking powder

Layer the Halloween Candy Corn cookie mix ingredients into a wide-mouth mason jar. Start from the bottom up (the vanilla powder is on top). Pack each layer into the jar. Use scissors to cut a 9 inch diameter circle from Halloween fabric (or use a black / orange doily). Place over lid. Tie on a raffia or ribbon bow to secure the fabric. Alternately, shellac a cookie the same size as the lid as an ornament on top Of the jar, or cut out Halloween
pictures in circles the same size as the top and place it them between tops and rings. Attach a gift card to the jar with the following mixing and baking directions:

Halloween Candy Corn Cookies

  • ½ c unsalted butter
  • 1 egg
  • 1 Chocolate Chip Mix Gift in a Jar

Preheat oven to 375 degrees. Sift dry ingredients through a colander to separate out the candy corn from the other ingredients (so you don’t smash the candy!). Beat ½ cup of unsalted un-melted butter in a medium bowl. Stir sifted ingredients into butter until well blended. In a small bowl, beat 1 egg. Mix your beaten egg into your butter mixture until blended. Gently stir in chips. Drop 1 teaspoon of batter onto a lightly greased cool cookie sheet. Bake 8 minutes or until browned.

Yield: 4 dozen.

Pentagram Cookies
from "The Magic of Food"
By Scott Cunningham

  • 1 cup almonds, finely ground
  • 1 1/4 cup flour
  • 3 tsp. almond extract
  • 1/4 tsp. cloves,
  • ground 1/2 cup confectioner’s sugar
  • 1/2 cup butter, softened If necessary,

Grind the almonds in a blender or food processor until finely reduced. Combine almonds, flour, sugar, almond extract, and ground cloves. Work in butter and egg yolks with the hands until well blended. As you work, visualize glowing golden pentagrams entering the dough. Chill the dough for 20 to 30 minutes or until cold, yet pliable. While the dough is cooling, grease 2 cookie sheet. With a toothpick or a small knife, lightly carve a pentagram on the cookie .Strongly visualize as you draw. Repeat the entire process until the dough is used up. For even cooking, ensure that all cookies are approximately the same thickness. Bake at 325 F. for about 10 to 20 minutes or until golden brown. Cool on racks. Eat with power.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this blog. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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