With Halloween just around the corner, we thought we'd share some fun & spooky recipes for you and your family to enjoy!
From TLC Cooking
- Place apple, stem side up, on cutting board. Cut away 2 halves from sides of apple, leaving 1-inch-thick center slice with stem and core. Discard core slice. Cut each half round in half. Then cut each apple quarter into two wedges using a crinkle cutter. Each apple will yield 8 wedges.
- Spread 2 teaspoons nut butter on wide edge of apple slice. Top with another crinkled edge apple slice, aligning crinkled edges to resemble jaws. Insert almond slivers to make fangs.
Tip: For best effect, use a crinkle cutter garnishing tool to create a toothy look.
1 box instant chocolate pudding
Thin Chocolate Chip Cookies
Prepare instant chocolate pudding as directed on box
Fill small glasses 3/4 full of chocolate pudding
Crush Oreo cookies in a bag and pour over each glass
Add a thin chocolate chip cookie to edge of glass
Pipe letters onto cookies
Add garnish. Can do flowers, a gummy worm, or whatever other creepy thing you can think of!
From Martha Stewart
- 1 cup whole milk
- 2 pints vanilla ice cream
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- Blend milk and 1 pint ice cream in a blender until smooth. With machine running, add remaining pint ice cream, one scoop at a time; blend until smooth. Pour milkshake into six 8-ounce glasses decorated with chocolate faces, filling them 3/4 full.
- Put cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form.Transfer whipped cream to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe spiral mounds of whipped cream on top of milkshakes. Serve immediately.
ITSY BITSY SPIDER WEBS CUPCAKES
from Country Living
1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared
1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
1 tub(s) Duncan Hines Classic Dark-Chocolate Fudge frosting
2 cup(s) white-chocolate chips
1. To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you've baked 24 cupcakes.
2. Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
3. To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
4. Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you've created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.