Halloween Recipes

With Halloween just a few days away, I decided to post some recipes that you can make with your little ones on here. They are easy to do and fun too for the little helpers. I know I love to make them with my kids and I know you will too. These Recipes are all in the Halloween spirit . I hope you enjoy them as much as I do .

Sorcerer's Apprentice Broom Snacks

Sorcerer's Apprentice Broom Snacks Recipe:

These brooms might not be able to grow arms and carry buckets of water, but they are plentiful and just as adorable. These tiny brooms are a tasty, three ingredient delight that is sure to sweep your party guests off their feet.

Ingredients:
Mozzarella string cheese sticks
Tiny pretzel rods
Chives or green onion

Directions:

1.Cut the cheese sticks in half.

1. Using a small knife, cut the bottom part of each half into strips.
2. Insert a pretzel rod into the uncut end of the cheese stick.
3. Wrap cheese with chive or thin strip of green onion and knot.

Chocolate Peanut Butter Pumpkin Spiders:

Chocolate Peanut Butter Pumpkin Spiders Recipe:

1. Line a Cookie Sheet with wax paper
2. Place unwraped Reese's Peanut Butter Pumpkins on paper
3. Next Cut your pretzel the best place to cut them is the
   two spots at the top as they are shaped the same.
4. Now that we have the legs cut 8 legs per pumpkin we are
   now going to melt some chocolate to stick the legs on with.
5. Place 1/4 cup Hershey's milk chocolate chips in micowave,
   microwave on med. 30 sec. if after stiring if all chips aren't
   melted, heat for an addition 10 sec at a time tell melted.
   6.After Chips are melted transfer melted chocolate to a heavy
   duty plastic storage bag, cut off on corner 1/4 inch.
6. Now pipe a row of chocolate on the right and left side of each
   pumpkin.
7. Take the legs and place them on chocoate rows.
8. Now to attach the eyes take yellows reese piece and
   place a dot of chocolate on pumpkin push down eye add
   small dot of chocolate.

Easy to Make Halloween Mice Treats:

Easy to Make Halloween Mice Treat Recipe:

1. Blott are Marchio Cherries, lay them on a paper towel,
   lay another paper towel on top and press to get all mositure
   off of them.
2. Take off the towel set them aside for 1 hr to air dry.
3. Now to make chocolate coating. Place 36 Hersey kisses
   in a microwavable bowl with 1 tsp. shortening, Micowave
   on Med 1 mintue. Then stir. If neccesary micowave and
   addition 15 seconds at a time and stir after each 15 sec tell all melted.
   4.This coating will make about 24 mice.
   5.Place some chocolate in a zip lock bag for latter.
4. Holding on to each steam dip the cherry into the chocolate.
   Shaking to get off extra chocolate place them on a wax
   covered tray. with the steam up.
5. The next step is to put the head together with the ears. to do that
   we need to take a Heresy Kiss and our Chocolate, Place a little bit of
   the chocolate on the edge. Place 2 almond slices on chocolate. Place them
   on your tray.
6. Next we will put these in the refridgerater for just a few mintues.
7. After they are firm. Pick up a head, Place some chocolate on it, press
   a body to the head. Then Place it back down on the paper. Place back in
   the fridge intell it firms then we can decorate them.
8. While waiting for them to firm make your royal icing
   by mixing 1 cup & 2 Tbs. Powdered Sugar, 1 Tbs. warm water, and
   1 1/2 Tsp. Pasteruized dried egg whites and beat together. add 1/2 tea
   spoon water at a time tell you get it the way you like.
9. Place Icing into a pastery bag. Dap eyes and noise
   with frosting, now its halloween so they can be scary.
   you can tent your frosting red, black, any color.

Halloween Candy Bark:

My photo will show different candy in it cause it is what I had leftover you can use any type of candy to make this just follow this simple recipe and you can't go wrong.

Halloween Candy Bark Recipe:

Ingredients

1 lb. semisweet chocolate chips (about 2-2/3 c.)
1 ½ c. pretzel pieces
1 c. chopped Snickers bars
1 c. Reese's Peanut Butter Cup Minis
3 oz. white chocolate almond bark
1 c. Reese's Pieces or M&Ms (The M&M White Chocolate Candy Corn flavor has great Halloween colors)

Directions:

1. Line a 15x11-inch rimmed cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. Using a double boiler, melt chocolate chips.
3. Spread melted chocolate in the bottom of the prepared cookie sheet.
4. Sprinkle pretzels, Snickers, and Reese's Peanut Butter Cup Minis over the chocolate
5. Melt white chocolate almond bark using a double boiler.
6. Drizzle melted white chocolate over the candy and pretzels.
7. Sprinkle Reese's Pieces or M&Ms over white chocolate.
8. Refrigerate for 30-60 minutes, or until set.
9. Break into irregular pieces, and enjoy!

Frankenstein Cupcakes:

Frankenstein Cupcakes Recipe:

What you will need :
1 box cake mix to make cupcakes
Chocolate & Vanilla frosting
green melting candy
marshmallows
skewers
chocolate sprinkles
Mini Chocolate Chips
black icing

Directions:

1. Make cupcakes following direction on box, and frost them with chocolate frosting
2. Microwave one cup of green melting candy according to the directions on the package
3. Spear a large marshmallow with a skewer and roll it in the melted candy coating the sides, Set it on a wax paper line baking sheet.
   4.Once you've coated all your marshmallows, place the sheet in the refrigerator to harden the candy.
   5.When the coating is set, apply a bit of Vanilla frosting to the top of a chilled marshmallow and dip it in a bowl of sprinkles
4. Remove the marshmallow from the skewer and stick it on the cupcake.
   7.Use vanilla frosting in a piping bag to add eyes and place many chocolate chips for pupils.
   8.Use black icing to creating the mouth

Bat Cupcakes:

Bat Cupcakes Recipe:

Ingredients

12 baked and cooled cupcakes
1 can(s) (16 oz) vanilla frosting
Wilton royal blue icing color
Blue Jimmies (sprinkles)
Wilton jumbo confetti and
Halloween confetti sprinkles
1 tube black decorating frosting
White fondant
Wilton dark chocolate candy melts

Directions:

1. Tint frosting with blue icing color. Spread cupcakes with frosting and sprinkle with blue Jimmies. Use jumbo confetti and Halloween confetti sprinkles for eyes, attaching with small amount of frosting.
2. Pipe on black frosting mouth. Pinch fondant with fingers and cut into 24 triangles for fangs.
3. Line a baking sheet with wax paper. Melt candy melts as package directs and transfer to ziptop bag with small hole snipped in one corner. Onto prepared pan, pipe 24 (4x2-in.) wings. Pipe 24 (1/2-in.) eyebrow shapes. Refrigerate 10 minutes. Pipe candy melt lines onto wings; refrigerate. Peel wings and eyebrows off wax paper. Insert wings and eyebrows into cupcakes. Add fondant fangs.

Wicked Witch Cupcakes:

Wicked Witch Cupcakes Recipe:

Ingredients:

24 (2 1/2 in.) cupcakes, baked in paper liners
1 1/2 can(s) (16 oz each) chocolate frosting
20 chocolate wafer cookies, finely crushed
2 cup(s) white rolled fondant (we used Wilton’s Ready-to-Use White Rolled Fondant)
Gel or paste food color (black, purple, green, yellow)
2 scalloped biscuit cutter

Directions:

1. Frost cupcakes with chocolate frosting. Place chocolate wafer cookie crumbs in a small bowl and dip cupcakes into crumbs to coat tops.
2. Tint 1 cup fondant black and 1/2 cup fondant purple. Use green and yellow to tint remaining 1/2 cup fondant a lime color. (Cover with plastic wrap when not using to prevent drying.)
3. Roll 1 tsp lime-colored fondant into a 5-in. rope; cut in half for legs. Roll a scant tsp purple fondant into a ball, cut in half and shape each half into a shoe. Repeat, making legs and shoes for all of the cupcakes. Place 2 legs onto each frosted cupcake, brush end of legs with water and attach a shoe to each.
4. Roll black fondant into a thin round. With biscuit cutter, cut out 48 circles for witches' hats. (Press together scraps and reroll to get the full 48.)
5. Place one circle on top of each cupcake for a hat brim. Form the rest of the circles into cone shapes; secure to hat brims with a little water.

Spider Bite Cake

Spider Bite Cake Recipe:

Ingredients:

24 (2 1/2 in.) cupcakes, baked in paper liners
1 1/2 can(s) (16 oz each) vanilla frosting
24 chocolate-covered marshmallow cookies (such as Mallomars)
48 (from a 12- or 16-oz bag) Tootsie Roll Midgees
Brown tube icing
Regular M&M’s and mini M&M’s

Directions:

1.Frost cupcakes with vanilla frosting, reserving 1 Tbsp. Place cookies on top.
2.Cut Tootsie Roll Midgets into 4 pieces each. Using the palm of your hand, roll each piece into a 3-in. rope. Press into rope with tines of a fork to make texture lines. Press 8 ropes onto each frosted cupcake for legs.
3.Pipe small dots of tube icing onto cookies for eyes and nose; press on M&M's for eyes and mini M&M for nose. With a toothpick, dot eyes with reserved white frosting.

Friendly Ghost Cupcake:

Friendly Ghost Cupcake Recipe:

Ingredients:

24 (2 1⁄2-in.) cupcakes, baked in paper liners
2 can(s) (16 oz each) vanilla frosting
2 1/2 cup(s) M&M’s Premiums Mint
Chocolate or green jelly beans
24 doughnut holes
1 1/2 cup(s) ready-to-use white fondant
Black chip crunch sprinkles (separated from Wilton’s container of rainbow chip crunch sprinkles)

Directions:

1. Frost cupcakes with vanilla frosting; gently press M&M's or jelly beans into frosting. Dab a bit of frosting on the bottom of each doughnut hole and place one on top of each cupcake.
2. For each ghost, roll 1 Tbsp white fondant into a 3 1⁄2-in. circle. Drape fondant over doughnut hole and gently place 2 sprinkles for eyes into fondant.

Crispy Coffins

Crispy Coffins Recipe:

Ingredients:

3 tablespoon(s) butter, cut up
7 cup(s) miniature marshmallows
7 cup(s) (from an 11.2-oz box) jumbo whole-grain Rice Krispies
1 coffin cookie cutter
1/2 can(s) (from a 16-oz can) chocolate frosting
1 tub(s) red decorating frosting
Crushed chocolate sandwich cookies

Directions:

1. Line a 13 x 9-in. baking pan with nonstick foil.
2. Melt butter and marshmallows in a 12-in. nonstick skillet over mediumlow heat until smooth. Stir in cereal. Stir over low heat until evenly coated. Spread evenly into foil-lined pan.
3. Let set at room temperature until firm. Cut into coffins using 4-in. coffin cookie cutter (or cut rectangles and trim into coffins). Scraps may be cut into coffin parts and decorated as well.
4. Spread edges with chocolate frosting, pipe with red on top and let stand at room temperature to set. Arrange on platter with crushed cookies as dirt.