Strawberry Ghosts so Cute for Halloween Recipe

45 Minute Easy Strawberry Ghosts

45 mins Serves 24

Ingredients:

• 1 (16 oz) package Vanilla CANDIQUIK Coating
• 24 Fresh strawberries
• Mini chocolate chips

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Instructions

1. Melt Candiquik in tray according to directions on package.
2. Place a large piece of wax or parchment paper on a flat surface.
3. Dip strawberries in melted Candiquik Coating, remove and allow the excess coating to pour off onto the wax paper to form the "tail" of the ghost; slide the strawberry back and set on wax paper to dry.
4. Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the strawberry with the bottom side facing up.

Fruit Filled Jack-o-Lanterns

Easy Fruit Filled Jack-o-Lanterns

Ingredients:

• 3 Oranges (in this case I used Grapefruit Oranges)
• ½ cup Blackberries
• ½ cup Blueberries
• ½ cup Strawberries (sliced)

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Instructions

1. Rinse all fruit. Dry.
2. Using a straight edged knife on your grapefruit orange, turn knife inward at an angle while making a complete circle. This will release the top of your grapefruit orange. Remove and set top aside.
3. Begin to remove the inside of the grape fruit orange by using a small spoon. Place the grapefruit orange juice and pulp into a small bowl. You can save it and serve as a refreshing drink next to your treats!
4. Once the grapefruit orange is empty, use a small knife to cut out your jack-o-lantern face! Be creative. You can carve square eyes, triangle eyes, a smile, or big teeth! Have fun!
5. Slice the very top from 3 strawberries. Use this as a garnish on top of your orange jack-o-lantern! You can secure it with a toothpick, or a dab of honey.
6. Slice the strawberries into quarters and then in half again.
7. Evenly distribute the blackberries, blueberries, and strawberries into each jack-o-lantern.
8. Use a toothpick or tiny spoon to serve.
9. Your family, friends, and children will love these friendly Halloween treats!

White Chocolate Ghost Pretzels

15 Minute Easy White Chocolate Ghost Pretzels

15 mins Serves 30

Ingredients:

• 30 mini pretzels (like Shultz or Snyder's)
• 1/2 (12oz) bag Guittard Vanilla Milk Chips (equal to 6oz or 1 cup)
• 1/2 tsp coconut oil or shortening, for thinning the chocolate
• 1 (.88oz/25g) pkg Wilton Candy Eyeballs

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Instructions

1. Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
2. Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, until melted.
3. Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth -- screaming. Place chocolate dipped pretzels on the prepared baking sheet.
4. Immediately press two eyeballs into the top two holes for eyes -- add a little extra chocolate if needed.
5. Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
6. Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!

Spider Cookies the cutest?

Easy Spooky Spider cookies Spooky Spider cookies

Ingredients:

• Any type of cookie will work. You can use homemade cookies, or if you are in a rush, pre-made cookie dough (or even store bought cookies) can work.
• Mini Reese’s Peanut Butter Cups
• Candy Eyes
• Semi-Sweet Chocolate Chips

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Instructions

1. Bake Cookies as directed. As you pull them out of the oven use a teaspoon-measuring spoon to make divots in the middle of the cookie and then allow the cookies to cool completely.
2. While you are waiting for your cookies to cool, place a cup of chocolate chips in a bowl and microwave them in intervals of 12 seconds until they are completely melted. You will use this melted chocolate to drizzle the legs onto the cookies.
3. Now place Your Reese’s Peanut Butter Cups in the middle of the cookie where your divot is. By placing a dap of melted chocolate on the back of the candy eyes, you can then stick them into place on the peanut butter cups. Lastly, use your melted chocolate to drizzle the spiders legs onto the cookies. I used the smallest tip on my Wilton cake decorating set. Let the melted chocolate dry.

Zombie Brain Cupcakes for Hallowen Recipe

22 Minute Easy Margherita Flatbread Pizza

22 mins Serves 24

Ingredients:

• 1 cup all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3/4 cup brown sugar
• 1/2 cup beet puree
• 1 large egg
• 1/2 teaspoon vanilla extract

Rated 4.5/5 based on 111 customer reviews

Instructions

1. Preheat oven to 350 degrees F. Line mini muffin tin with cupcake papers.
2. In a large bowl, mix together sugar, beet puree, egg and vanilla.
3. Stir the dry ingredients into the wet mixture and mix until completely combined.
4. Use a small scooper or spoon to drop two teaspoons of batter into each cupcake paper.
5. Bake for 10 to 12 minutes, making sure a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should spring back when lightly touched.
6. Remove from the oven and let cupcakes cool completely.
7. How to make beet puree: Wash and boil three small to medium beets until tender. Remove skins and puree until smooth. (Add a tablespoon or two of the water you boiled the beets in if necessary to puree.)

NUTRITION

Serving Size: 1 mini cupcake

Calories: 41

Sugar: 4.6

Sodium: 59.1

Fat: 0.3

Carbohydrates: 9

Protein: 0.9

Cholesterol: 7.8

Eerie eyeball pops for Halloween Recipe

30 Minute Easy Margherita Flatbread Pizza

30 mins

Ingredients:

• 100g/4oz madeira cake
• 100g Oreo cookie
• 100g bar milk chocolate, melted
• 200g bar white chocolate, melted
• few Smarties and icing pens, to decorate

You will also need

• 10 wooden skewers
• ½ small pumpkin or butternut squash , deseeded, to stand pops in

Rated 4.5/5 based on 291 customer reviews

Instructions

STEP 1

Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.

STEP 2

Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.

STEP 3

Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.

Spider Trifle for Halloween Recipe

2 Hours 25 Mins Spider Trifle for Halloween Recipe

2 hours 25 mins Serves 8-10

Ingredients:

• 1 box chocolate cake mix, plus ingredients called for on box
• 12 oz. cream cheese, softened
• 1/2 c. sugar
• 2 c. pumpkin puree
• 1/3 c. sour cream
• 1 tsp. vanilla
• 1/2 tsp. pumpkin spice
• 6 c. Cool Whip, divided
• 1 package Oreos, crushed
• chocolate syrup
• Plastic spider, if desired

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Instructions

1. Preheat oven to 350º and grease a 9"-x-13” pan.
2. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Set aside to cool. When cooled, crumble into bite sized pieces.
3. Meanwhile, make the pumpkin mousse. In a large bowl using a hand mixer, combine cream cheese and sugar, beat until smooth. Add pumpkin puree, sour cream, vanilla and pumpkin spice and beat again until smooth. Add 2 cups cool whip and fold into pumpkin mixture until fully combined.
4. Assemble the trifle: lay down a layer of chocolate cake on the bottom of your trifle dish. Top with a layer of pumpkin mixture, a layer of crushed Oreos, and a layer of Cool Whip. Repeat until the trifle is full, ending on cool whip.
5. Drizzle syrup in a spiral motion from the inside out on the top of the trifle. Using a toothpick, start in the center and drag outward to the edge of the trifle to make a spider’s web. Place spider in the center of the web and place the trifle in the refrigerator for at least 2 hours, up to overnight. Serve.

Sugar Cookie Cake for Halloween Recipe

24 Minute Sugar Cookie Cake for Halloween Recipe

24 mins Serves 8

Ingredients:

• 16.5 oz Sugar cookie dough refrigerated roll
• 1/2 cup butter softened
• 4 oz cream cheese softened
• 4-4 1/2 cups powdered sugar
• 3-5 tbsp milk
• 1 tsp vanilla
• food coloring
• Halloween Candy and sprinkles

Rated 4.5/5 based on 111 customer reviews

Instructions

1. Begin by preheating oven to temperature on cookie roll.
2. Line a large jelly roll pan with parchment paper.
3. Take out cookie dough from package and press together. Roll out until it's a circle that is about ¼ inch thick. Cook 14-16 minutes or until golden brown.
4. Let cookie cool.
5. Make frosting by beating ½ cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies.
6. Top with cut up candy and sprinkles. ENJOY!

Pumpkin Patch Cupcakes for Halloween Recipe

Pumpkin Patch Cupcakes

Ingredients:

• 1 chocolate cake mix
• 1 c. buttermilk
• 1/2 c. vegetable oil
• 3 eggs
• 24 white cupcake liners
• 3 16oz cans vanilla frosting
• 24 pretzel sticks
• Wilton orange icing color
• Wilton leaf green icing color
• 1 plastic sandwich bag
• 1 16oz frosting bag OR gallon ziploc bag
• Wilton 1M star tip

Rated 4.5/5 based on 26 customer reviews

Instructions

1. Combine cake mix, buttermilk, vegetable oil, and eggs in the bowl of a stand mixer. Place cupcake liners in tins and fill 2/3 full with batter. Bake 14-16 min at 350°. Carefully remove from tins and place on a cooling rack to cool.
2. Place 2 1/2 cans frosting in a mixing bowl. Add a small amount of orange icing color and stir together to make orange icing. Add more orange if you prefer a darker color. Place remaining frosting in a mixing bowl and add a small amount of leaf green icing color. Mix to make green frosting; add more color, if desired.
3. Cut a hole big enough to place the 1M star tip at the bottom of your frosting bag or in one of the corners of the ziploc bag. Add orange frosting and pipe onto cupcakes in a circular motion. Place a pretzel stick in the center of each cupcake. Cut a tiny hole in one of the corners of the sandwich bag. Add green frosting and pipe vines onto each cupcake. Serve and enjoy!

Monster Eye Balls Rice Krispie Bites for Halloween Recipe

25 Minute Easy Monster Eye Balls Rice Krispie Bites

25 mins Serves 15

Ingredients:

• Kellogg's Rice Krispies Cereal
• Butter (We use Salted, Sweet Cream Butter)
• Mini Marshmallows
• Wilton Color Right Food Coloring System
• Food Scale
• Wilton Candy Eyes - Large

Rated 4.5/5 based on 114 customer reviews

Instructions

You will need to make three batches of Rice Krispie Treat mixture - one for each of the three Monster Eye colors - Green, Black and Purple.

Directions for a single batch of Rice Krispie Bites

1. Melt 3 tbsp. Butter in a medium pan.
2. Add 3 cups of Mini Marshmallows and stir until the marshmallows are completely melted.
3. Take the pan off the heat.
4. Add food coloring and mix.
5. Add 3 cups of Rice Krispie Cereal and mix until they are completely covered with the marshmallow mixture.
6. Allow the Rice Krispie Mixture to cool slightly.
7. Measure .5 oz of mixture and roll into a ball.
8. Allow Rice Krispie Bites to cool.
9. Repeat for the other two Monster Eye colors.

Whoopie Pies for Halloween Recipe

20 Minute Whoopie Pies

20 mins Serves 18

Ingredients:

• 1 15.25oz box Devil's Food cake mix
• 3/4 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 4-serving box chocolate fudge instant pudding
• 2 16 oz tubs vanilla cake icing
• orange food coloring gel
• edible black glitter
• powdered sugar
• black licorice
• candy eyes

Rated 4.5/5 based on 12 customer reviews

Instructions

1. Preheat your oven to 350°F.
2. Combine the Devil's food cake mix, water, vegetable oil, eggs, and pudding mix in a large mixer bowl and beat on medium until well blended.
3. For larger Whoopie Pies, add 18 evenly sized scoop fulls of the batter to Silpat-lined baking sheets in a round shape.
4. For smaller Whoopie Pies, make 36 batter circles.
5. Bake 7-10 minutes, depending on the size of the pies.
6. Let fully cool before decorating.
7. Color the vanilla icing by mixing it with orange food coloring gel until and mix well until the desired color is achieved.
8. Pipe the icing onto the flat side one Whoopie Pie cake and top with a second cake.
9. Sprinkle on the black sprinkles.
10. See the notes section for how to stencil designs onto the Whoopie Pies and for how to make Whoopie Pie spiders.

Dark Chocolate Chip Cookies for Halloween Recipe

15 Minute Dark Chocolate Chip Cookies for Halloween

15 mins Serves 24

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup Hsershey's special dark cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup Halloween baking chips (Yummallo makes a version that you can find at Wal-Mart)
• 1/2 cup peanut butter chips
• 1/2 cup white chocolate chips
• 1/2 cup mini Reese's Pieces baking candies

Rated 4.5/5 based on 11 customer reviews

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
3. Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
4. In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
5. Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands. You might need to refrigerate the dough for 30-60 minutes in order to work with it as it is a very soft dough, although I can usually skip that step as long as I work quickly. Once the dough is shaped, place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
6. As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It's a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.