Tootsie Roll Shooter
* 1/3 oz. Tia Maria
* 1/3 oz. Brown Creme de Cacao
* 1/3 oz. Frangelico
Pour the ingredients into a shot glass and serve. It doesn’t get any easier than that!
“Can’t you just see Morticia and Gomez toasting the ghouls and goblins with one of these devilish champagne cocktails in hand? A whisper of black sugar on the rim makes it extra wicked. Be afraid, be very afraid! “
2 cups ice
8 oz. St-Germain liqueur
4 oz. acai berry juice
4 oz. Absolut Citron vodka
Juice of 1 lime, freshly squeezed
1 bottle champagne, chilled
In a small pitcher filled with ice, mix together St-Germain, acai berry juice, vodka, and lime juice. Strain about 1-½ oz. to fill the bottom third of each champagne flutes. Rim the glass with black sugar (easy to make with black food coloring and sugar if you can find it in your local store). Top with champagne. Serves 4. Adapted from Show Stopper from The Stylish Girl’s Guide to Fabulous Cocktails by Colleen Mullaney.
Prep Time: 20 min.
Bake Time: 7-10 min.
Decoration Time: 15 min.
Yield: Makes 24 bites
1 ½ cups flour
¾ teaspoon baking soda
½ teaspoon cinnamon
½ cup butter, softened
½ cup packed brown sugar
Red food coloring
¼ cup red decorator’s sugar
24 pieces MILKY WAY® Minis
1 tube vanilla frosting
2 cookie sheet pans
1. Combine the flour, baking soda and cinnamon in a medium bowl. Set aside.
2. Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg; beat well. Slowly add the flour mixture into the dough until blended. Add enough food coloring to tint the dough a bright red. Cover the bowl with plastic wrap, and refrigerate at least 2 hours.
3. Preheat oven to 375°F. Line the cookie sheet pans with the parchment paper.
4. Using a rolling pin, roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter to cut out 24 lip shapes. Otherwise, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to pinch and shape the dough. Transfer these to the prepared cookie sheets. Re-roll the scraps if necessary.
5. Sprinkle the cookies with red sugar. Bake 7-10 minutes, or until golden brown. Remove from the oven, and immediately press a MILKY WAY® Minis into the center of each cookie. Cool completely. Use vanilla frosting to pipe fangs over the candy.
Tip: If short on time, consider using store-bought refrigerated sugar cookie dough. Begin by kneading 2/3 cup of flour into the dough, then roll and cut according to the above directions. One roll of cookie dough makes approximately 18 cookies.
Midnight Moon Cake
Prep Time: 25 min.
Bake Time: 50-55 min.
Decoration Time: 10 min.
Yield: Makes 16 servings.
23 chocolate wafers (reserve 3 wafers for the bat wings)
3/4 cup plus 2 tablespoons sugar
2/3 cup chopped TWIX® Cookie Bars
4 tablespoons butter, melted
2/3 cup chopped MILKY WAY® Bars
1/4 cup lowfat milk
3 packages (8 oz. each) fat free cream cheese, room temperature
4 large eggs
3 tablespoons unsweetened cocoa powder
Yellow food coloring
3 M&M’S® Brand Peanut Butter Chocolate Candies
1 8-inch round spring form pan(s)
1. Preheat oven to 325°F. Prepare the baking pan. Line the bottom of an 8-inch round spring form pan with heavy-duty foil. Grease the pan’s sides and bottom. Wrap foil around the outside of the pan; set aside.
2. Process 20 chocolate wafers, 2 tablespoons of sugar and TWIX® Cookie Bars in a food processor fitted with a metal blade until finely ground. Add the melted butter and pulse until combined. Press the mixture evenly around the bottom of the prepared pan. Place that pan into a larger pan, such as a shallow roasting pan. Set aside.
3. Prepare the batter by heating MILKY WAY® Bars and milk in a microwave until melted, about 30 seconds to 1 minute. Stir until smooth. Set aside.
4. Using an electric mixer, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition.
5. Divide the batter between two mixing bowls. In one bowl, add cocoa powder and the chocolate mixture; stir until blended. Pour chocolate batter into the bottom of the prepared cake pan. Tint the remaining bowl of batter yellow. Gently spoon this yellow batter on top of the chocolate layer, covering it completely.
6. Before baking, create a water bath to keep the top of the cheesecake from badly cracking. Carefully pour boiling water into the roasting pan until it comes halfway up the side of the cheesecake pan. Bake for 50 to 55 minutes, or until the cheesecake sets with a 2-inch jiggly circle in the center. Turn off the oven and let the cheesecake remain inside for 30 minutes with the door ajar. At this time, remove the roasting pan to a wire rack, and allow the cheesecake to cool in the water bath until it lowers to room temperature. Remove the cheesecake pan from the water bath and loosely cover it with plastic wrap and refrigerate for at least 4 hours before cutting into wedges.
7. To unmold the cake, gently run a small knife around the pan’s edges; loosen the hinge, and remove the cake. Place on a serving platter.
8. To make the bats, cut the 3 reserved cookie wafers in half. Either leave the edges jagged or, using a small cookie cutter, press out a scalloped edge. Arrange pairs of the cookie halves close together to resemble bat wings, pressing the inside tips slightly into the top of the cake. Place black M&M’S® Brand Peanut Butter Chocolate Candies in between for the bats’ bodies.
Gluten-free halloween cookies
•2/3 cup unsalted butter, softened at room temperature
•2/3 cup canola oil
•1 3/4 cups granulated sugar
•1/2 cup light corn syrup
•1 teaspoon pure vanilla extract
•1 teaspoon pure almond extract
•2 1/2 cups rice flour
•1 cup cornstarch
•4 teaspoons baking soda
•Colored frosting and Halloween cookie décor of your choice
1.In the bowl of a standup mixer fitted with the paddle attachment, beat butter, sugar, corn syrup, vanilla extract, and almond extract until smooth. Beat in eggs one at a time, beating well after each addition.
2.In a medium-sized bowl, whisk together flour, cornstarch, and baking soda. Add flour mixture to the butter mixture and blend on medium-low speed until well combined. Cover bowl with plastic and refrigerate the dough for 3 to 4 hours.
3.Preheat oven to 350 degrees F. Make 1/2-inch dough balls and place them on cookie sheets about 3 inches apart. Bake for about 8 minutes. Cool cookies on paper towels or wire racks.
4.Decorate with frosting and Halloween décor of your choice.
Harvest Apple Dumplings
Prep Time: 20 min.
Bake Time: 20 min.
Yield: Makes 4 dumplings.
4 medium to small apples
½ cup chopped SNICKERS® Bars
1 package refrigerated pie dough
1 tablespoon water
1. Hollow out the core of the apples and fill with SNICKERS® Bars.
2. Unfold the pie dough. Cut two 4-inch circles from each round of pie dough. Lay the circle flat on the counter; make five 2-inch slits towards the center of the circle.
3. Lay the dough over the apple, shingling the slits for ease in covering the apple. Tuck edges of dough underneath apple.
4. Beat the egg and water together and brush the pie dough with egg & water mixture.
5. Gather up the dough scraps and re-roll them flat. Roll dough into a sausage shape and cut into 1½-inch pieces. Put one piece on top of each apple for a stem. Refrigerate while the oven is preheating to 350°F.
6. Bake for approximately 20 minutes
Haunting Hot Chocolate
1 medium orange
3 cups whole milk
2/3 cup vanilla-flavored baking pieces or vanilla-flavored candy coating
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
Whipped cream (optional)
Ground nutmeg (optional)
Purchased marshmallow ghosts
1. Remove peel of orange with vegetable peeler; set aside.
2. In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted. Remove orange peel. Whisk in remaining milk and heat through. Remove from heat. Stir in vanilla.
3. Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired. Makes five 6-ounce servings.
Pumpkins in the Field
1 6-ounce bag butterscotch morsels (about 1 cup)
1 cup roasted salted peanuts
2 cups chow mein noodles
1 6-ounce bag candy pumpkins (such as Brach’s Mellowcreme pumpkins)
1. Line two baking sheets with waxed paper. On top of a double boiler (or in the microwave for 1 minute, stirring well), melt the butterscotch morsels. Be careful not to overheat or the mixture may seize up and become too stiff.
2. Stir the peanuts and chow mein noodles into the melted butterscotch. Dollop out by heaping tablespoons on the waxed paper; while the mixture is still warm, place a pumpkin on top of each haystack or press it against the side. Allow to firm up in the refrigerator if necessary.
“A little soy sauce and black paste food coloring transforms chicken wings into darkly delightful bat wings.”
1 cup soy sauce
1/4 cup plus 2 tablespoons oyster sauce
1/4 cup light-brown sugar
1/4 cup black bean sauce
1 teaspoon black paste food coloring
20 large whole chicken wings with tips
1.In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.
2.Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.
3.Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
4.Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.
Chocolate Pumpkin Witch Cupcakes
This recipe should yield about fifteen cupcakes.
•1 1/2 C flour
•1 t cinnamon
•1/2 t ginger
•1/2 t nutmeg
•1/2 t allspice
•1 t baking soda
•1/2 t salt
•1 1/2 C sugar
•3/4 C pumpkin puree
•2 large eggs
•1/2 C vegetable oil
•1/2 C orange juice
•4 oz bittersweet chocolate, melted
•1 1/4 C semisweet chocolate chips
1.Whisk together flour, spices, baking soda, and salt.
2.In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
3.Mix in the oil, orange juice, and melted chocolate.
4.Slowly add the flour mixture and mix until fully incorporated.
5.Mix in the chocolate chips.
6.Fill cupcake liners 3/4 full.
7.Bake at 350 F for 20-25 minutes.
Pumpkin Pie Spice Frosting
•1 C unsalted butter, room temperature
•3 C powdered sugar, sifted
•4 t vanilla bean paste
•2 T milk or heavy whipping cream
•1 t cinnamon
•1/2 t ginger
•1/2 t nutmeg
•1/2 t allspice
•Food coloring (optional)
1.Beat butter and sugar until light and fluffy.
2.Mix in vanilla and milk or cream.
3.Mix in spices.
4.Optionally, mix in food coloring to create the color you’d like
-pizza crust dough
-green & black olives
-diced red onions (optional)
-diced green bell peppers (optional)
-any other fillings you fancy
-egg white (from 1 egg)
-cardboard cut-out of zombie head (not shown)
Set oven to 400 degrees.
Start by tracing out a zombie head on a piece of cardboard and cut out. Set aside.
Rollout pizza dough, nice and thin… the thinner-the better.
Then take your template and start carving out zombie heads with your knife.
Spray your cookie sheet with PAM and place a zombie head in sheet.
Now pile on the goodies! Don’t be afraid… PILE.IT.ON!!! You wanna stuff this baby.
Take another zombie head cut out and place on top. With your index finger, gently push down along the edge to bind the dough pieces together.
Then take your basting brush, dip it into the egg whites and “wash” the top of the calzone cal-zombie.
With the pepperonis and olives (or any other veggies you’d like), start making the face. The spookier-the better! Once you are happy with your zombie, using your knife, make two slits for the nose (this will help ventilate the inside).
Now before you bake them, make sure to spear the eyes in place with toothpicks. If you don’t, your zombies will come out blind. The pepperoni and olives has a tendency of popping off during baking.
Place in oven and bake for 14 minutes (time may vary) or until face is a nice light golden brown.
WARNING: Cheese may ooze out of Zombie’s noses giving them a snotty appearence and this snot, you’ll want to eat!
Remove from the oven, let it cool for a couple of minutes and DIG IN!!!
Caramel “Apple” Cookies
1 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoon vanilla
red food coloring (optional)
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
About 24 wooden popsicle sticks
Caramel Glaze (see below)
1.Heat oven to 400F.
2.Mix sugar, margarine and shortening in large bowl.
3.Stir in vanilla and eggs.
4.Stir in flour, baking soda and salt.
5.Add in food coloring if desired. Add enough to obtain desired color, I used five drops and ended up with a pale pink/
6.If possible, wrap dough in plastic wrap and place in freezer for an hour, or in refrigerator overnight.
7.Roll dough 1/4 –inch thick on lightly floured cloth-covered surface.
8.Cut with 3-inch round or apple-shaped cookie cutter.
9.Place on ungreased cookie sheet. Insert wooden stick horizontally into each cookie.
10.Bake 8 or 9 minutes or until edges are light brown. Cool about 2 minutes; remove from cookie sheet. Cool completely.
11.While cookies are cooling, make caramel glaze (see below).
12.Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright; allow glaze to drizzle down cookie.
Makes about 2 dozen cookies.
1 package (14 ounces) vanilla caramels, unwrapped
1/4 cup water [I used apple juice]
1.Heat caramels and water over low heat, stirring frequently, until melted and smooth.
2.If glaze becomes too stiff, heat over low heat, stirring constantly, until softened.
Vegan Maple-Glazed Donuts
For donuts: (recipe from The Urban Housewife)
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 shake of cinnamon
1/2 cup soymilk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla
Egg replacer equivalent for 1 egg
4 Tbsp. Earth Balance or other vegan margarine
1. Preheat oven to 350º F. In a large bowl, combine dry ingredients with a whisk to mix thoroughly.
2. In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don’t make this too hot for the dough!
3. Add wet to dry & mix until just combined, forming a soft spongy dough. Using a tablespoon measure, scoop out dough into an ungreased nonstick donut pan & smooth out the tops of them. If using a regular sized donut pan (like I did), fill them until just below the rim. Make sure not to overfill them or they’ll have uneven muffin tops. If you under fill them, they’ll be skimpy, but still edible.
4. Bake them for 12-14 minutes or until a tester comes out clean. Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.
I might have filled these just a wee bit too much. The underside shouldn’t have “muffin tops.”
3 Tbsp. maple sugar
2 Tbsp. non-dairy creamer
1/2 cup + 1 Tbsp. powdered sugar
Coconut bacon (optional)
1. Add maple sugar and creamer to small saucepan over very low heat. Whisk until sugar dissolves (this will happen very quickly).
2. When maple crystals have dissolved, add powdered sugar and continue to whisk over low heat, breaking up any lumps, until mixture is completely smooth. Remove from heat and use to glaze donuts immediately.
3. Dip top half of donut into maple glaze, then transfer to a wire rack with a baking sheet underneath, so excess glaze & toppings can drip through. If using coconut bacon, sprinkles, or other toppings, you can either dip the still-wet donut glaze-side down into the toppings, then transfer to the wire rack, or you can dip the donuts into the glaze, transfer to the rack, and throw the toppings on top. That’s what I did. You will probably have to press the toppings down a little into the glaze to help them stick. Either way, make sure you quickly add the toppings before the glaze hardens. Pour yourself a cup of coffee/tea/chai and enjoy!
Ghouls’ Grog Jello Shots
1 3-oz. pkg. lemon flavored gelatin
1 3-oz. pkg. cherry flavored gelatin
8 oz. Absolut Citron vodka
8 oz. peach liqueur
Mix lemon gelatin with one cup of boiling water and 8 oz. of vodka. Pour mixture into shot glasses until each is ¾ full. Mix cherry-flavored gelatin with one cup of boiling water and 8 ounces of peach liqueur. Top off each shot glass with the cherry mixture. Can also switch the order, with the cherry on the bottom of the shots topped with lemon gelatin. Chill shots until just before serving. Serves 10.