MAKE IT CUTE

Are you feeling the Halloween spirit yet? We sure are. But if trick or treating just isn't cutting it for you, put down the candy bag. We've picked some of the best recipes on Pinterest that you can whip up for a super spooky Halloween party.

 

Rice Krispie Treat Pumpkins

Ingredients: 

- 1/4 cup butter
- 1 bag large marshmallows (approximately 40 marshmallows)
- 6 cups rice krispies
- Red and yellow liquid food coloring
- Mini Rolos
- Green M&M's
- 1/4 cup cooking oil in a small bowl (to keep it from sticking to your hands)

Instructions: 

1. In a large pot, melt the butter over low heat.

2. Add the marshmallows and stir until completely melted and combined with the butter.

3. Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour and mix well.

4. Add the Rice Krispies and stir to combine.

5.Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.

6. While the balls are still warm, gently press a Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)

7. Allow to cool until firm.

 

Ghost in the Graveyard Shooters

Ingredients:

Filling
- 1 cup chocolate chips
- 2 cups heavy cream, divided
- 8 oz cream cheese, softened
- 28 Oreos, chopped in food processor
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract

Whipped Cream Ghosts
- 1 cup heavy cream 
- 3/4 cup powdered sugar 
- 1/2 teaspoon vanilla

Other optional toppings
- 12 Milano sandwich cookies
- 1 tube Black premade frosting for writing

Instructions

1. In a small saucepan, combine 1 cup chocolate chips and 1/2 cup of the heavy cream over medium-low heat, stirring frequently until chocolate chips are completely melted and mixture is smooth.

2. Remove from heat and pour into a heatproof bowl. Stir in vanilla extract and allow mixture to cool completely.

3. In a medium-sized bowl, use an electric mixer to beat remaining 1 1/2 cups heavy cream to stiff peaks. Set aside.

4. In bowl of stand mixer, combine cream cheese and (cooled) chocolate mixture, stirring until completely combined.

5. Gradually add powdered sugar until completely combined. Scrape down sides of bowl as needed.Then stir in vanilla extract and 1 1/2 cups of the Oreo crumbs (reserve remaining crumbs to sprinkle over tops of shooters).

6. Fold in whipped cream and then stir on low-speed until completely combined.

7. Set out 24 disposable shot glasses. Pour mixture into large Ziploc bag, snip off one corner and pipe filling into shot glasses, filling about 3/4 full.Cover tops of each shooter with remaining Oreo crumbs.

8. Prepare Milano cookies buy using black frosting to write "RIP" on upper half of cookie. Press Milano cookies firmly into half of the shooters so that only the half of the cookie reading "RIP" is protruding (like tombstones).

Ghosts

1. Prepare whipped cream ghosts by combining heavy cream, powdered sugar and vanilla in medium-sized bowl and whisking until stiff peaks form. (You may instead skip this step and use Cool Whip).

2. Pour whipped cream (or Cool Whip) into large piping bag fitted with a large round tip and pipe ghost-shaped swirls on top of the remaining half of dessert shooters.

3. Use black frosting to gently draw eyes and mouths on ghosts.

 

Poison Apples

Ingredients:

- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup of water 
- 1/2 teaspon gel icing color
- 12 small apples
- wooden skewers 

Instructions: 

1. Start by washing your apples, drying them and removing the stems (twist until they snap off or use the tip of a paring knife to dig them out).

2. Insert wooden skewers (knobby sticks are also fun!) into the center of each apple.

3. Add the sugar, water and corn syrup to a medium saucepan. Then add about ½ teaspoon of purple gel icing color to the pan and stir lightly.

4. Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil.

5. When the syrup reaches a temperature of 290 degrees F, remove from the heat (remove the thermometer as well).

6. Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.

7. Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.

8. Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.

9. Once the apples have hardened and cooled they are ready to eat. Tip: These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.

What is your favorite Halloween treat? Tell us in the comments! 

Recipe credit: One Little Project, Sugar Spun Run, Wanna Bite.

by Cydnii Jones | 10/7/2017