Halloween Recipes: 6 Spooky Fun Desserts


By Patti Plummer


Halloween is all about treats—and we have six tricks to help you scare up a bagful of goodies that are sure to make you grin from ear to ear. (But, beware: you may be tempted to try one too many!)

Whether you’re having a Halloween party or just want to try some festive treats, here are 6 spooky fun dessert recipes:


Chocolate Batty Cupcakes


Bat halloween cupcakes recipe Land O LakesServes: 24 Cupcakes


1 (15.25- to 16.5-ounce) package devil’s food chocolate cake mix
1 1/4 cups buttermilk*
1/2 cup Land O Lakes® Butter, softened
3 Land O Lakes® All-Natural Eggs

Frosting
1/2 cup Land O Lakes® Butter
3 cups powdered sugar
2/3 cup unsweetened cocoa
2 tablespoons light corn syrup
1 teaspoon vanilla
4 to 5 tablespoons milk

Decorations
24 chocolate kiss-shaped candies, unwrapped
Black decorator gel
Red cinnamon candies
Sliced almonds
1 (9-ounce) package fancy chocolate wafers
Nonpareils

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.

Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to cooling rack. Cool completely.

Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.

Place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.

Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.

*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.


Recipe and image courtesy of Land O’Lakes, Inc.



Ghostly Cereal Pops

Ghost halloween cereal pops recipe Land O LakesServes 12


3 cups miniature marshmallows
1/4 cup Land O Lakes® Butter
3 1/2 cups crisp rice cereal
1/2 cup sunflower kernels
14 ounces vanilla-flavored candy coating (almond bark)
12 (6-inch) wooden craft sticks
9 oval black licorice candy pieces, cut into 36 thin slices

Directions

Line 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside. Place large sheet of aluminum foil onto flat surface. Spray with no-stick cooking spray; set aside.

Combine marshmallows and butter in 2-quart saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth. Place cereal and sunflower kernels into bowl. Pour marshmallow mixture over cereal mixture; mix until cereal mixture is coated. Spoon into prepared pan; press down with buttered hands. Let stand 2 hours until set.

Remove mixture from pan using foil ends; place onto work surface. Peel off foil. Using 2- to 2 1/2-inch ghost cookie cutter, cut ghost-shaped cereal bars. Press trimmings together to form another ghost, if desired.

Place candy coating in 9-inch glass pie pan. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Dip 1 end of each craft stick into candy coating; insert coated end into ghost. Dip back of ghost into coating; scrape off excess. Place, coating-side up, onto prepared aluminum foil surface. Let stand until coating is set.

Reheat coating in pie pan. Microwave 30-40 seconds until melted. Stir coating until smooth; dip front and sides of ghosts into coating, spreading as necessary to cover all sides. Place licorice pieces on ghost for eyes and mouth. Place ghosts onto foil; let stand until set.


Recipe and image courtesy of Land O’Lakes, Inc.



Carriage Cookies


iced sugar carriage cookies halloween recipe Land O LakesServes 42 Cookies


3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
1 tablespoon milk
2 teaspoons vanilla

Frosting
3 cups powdered sugar
1/3 cup Land O Lakes® Butter, softened
1 1/2 teaspoons vanilla
2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream

Decorations
Green food color
Orange food color
Black decorator gel
Halloween candy decorations
84 miniature (3/4- to 1-inch diameter) round peanut butter cracker sandwiches

Directions

Combine flour, baking powder and salt in bowl; set aside.

Combine 1 1/4 cups butter and sugar in bowl. Beat at medium speed until creamy. Add egg, milk and vanilla; beat until well mixed. Add flour mixture gradually, beating at low speed after each addition until well mixed.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.

Heat oven to 400°F.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch pumpkin cookie cutter. Place 1 inch apart onto large ungreased cookie sheets. Bake 5-7 minutes or until edges just begin to brown and center is set. Cool 1 minute on cookie sheets; remove to cooling rack.

Combine powdered sugar, 1/3 cup butter and vanilla in bowl; beat at low speed, adding enough whipping cream for desired frosting consistency. Remove 1/3 cup frosting to bowl; add green food color, mix well. Add orange food color to remaining frosting, mix well. Frost cookies with orange frosting. Place green frosting into re-sealable plastic food bag. Cut small hole in 1 corner of bag. Pipe stem and vines on top of each cookie.

Place cracker sandwiches for wheels on carriage. Frost; decorate with black decorator gel to create spokes. Outline window on carriage using black decorator gel. Place Halloween candy decorations inside window.


Recipe and image courtesy of Land O’Lakes, Inc.



Chocolate Cutout Cookies


chocolate haunted house cookies halloween recipe King Arthur FlourServes 18 (3 1/2" by 2 1/2") cookies, or more smaller cookies


3/4 cup sugar
1 cup (16 tablespoons) unsalted butter*
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon espresso powder, optional
3/4 teaspoon salt*
1 large egg
1/4 cup black cocoa**
1/4 cup Dutch-process cocoa**
2 1/4 cups King Arthur Unbleached All-Purpose Flour

*Reduce the salt to ½ teaspoon if using salted butter.
**Or use all Dutch-process cocoa.

Beat together the sugar, butter, baking powder, vanilla, espresso powder, and salt until fluffy. Scrape the bottom and sides of the bowl. Beat in the egg. Scrape the bottom and sides of the bowl again. Whisk together the cocoas and flour, then beat into the egg and butter mixture until well blended. Refrigerate the dough for 30 minutes, or up to overnight.

Preheat your oven to 375°F. Lightly grease 2 baking sheets, or line with parchment. Divide the dough in half. Sprinkle both sides of each piece with extra cocoa, to keep the dough from sticking. Working with one piece of dough at a time, roll 1/8" thick. Cut into desired shapes with a cookie cutter. Place the cookies on the prepared baking sheets. Bake the cookies for 8 to 10 minutes, until their edges are firm and you start to smell chocolate. Remove them from the oven, and allow to cool completely before decorating.


Recipe and photo courtesy of King Arthur Flour




Meringue Ghosts


Meringue halloween ghosts recipe King Arthur FlourYield: 20 to 24 ghosts


4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup extra-fine Baker's Special Sugar*
chocolate mini chips, for eyes
*Extra-fine or superfine sugar will yield the best results; substitute regular granulated if necessary.

Preheat the oven to 200°F, with a rack in the center. Line a baking sheet with parchment paper. Prepare a pastry bag with a 1/2" plain tip.

Place the room-temperature egg whites into the bowl of a mixer. Add the cream of tartar. Beat on slow speed until the cream of tartar is dissolved and the egg whites are foamy.

Slowly increase the speed of the mixer. When the volume of the eggs has doubled and they begin to look opaque, sprinkle in about half the sugar. Continue to beat until the whites are glossy and getting stiff. Add the remaining sugar and mix until it's evenly distributed and the whites hold a stiff peak.

Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2"-high mounds of meringue. Carefully press two chocolate mini chips into each meringue ghost, to make eyes. Bake the meringues for approximately 60 to 90 minutes, or until they're dry and crisp to the touch.

Turn off the oven, open the door a couple of inches, and leave the meringues in the oven to finish drying several hours, or even overnight. Remove the ghosts from the completely cold oven, and store them loosely covered. They should keep for several days at cool/dry room temperature.


Recipe and photo courtesy of King Arthur Flour



Halloween Witch Cupcakes

ice cream cone witch cupcakes halloween recipe Land O LakesServes 12 Cupcakes


Cupcakes 3/4 cup sugar
2 tablespoons Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1/2 cup sour cream
1/4 cup Land O Lakes® Half & Half or Fat Free Half & Half
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Frosting
3/4 cup Land O Lakes® Butter, softened
7 1/2 cups powdered sugar
1/8 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
2 tablespoons light corn syrup
1/8 teaspoon green gel food color

Decorations
1 (12-ounce) package real semi-sweet chocolate chips
12 sugar ice cream cones
12 chocolate wafer cookies
Decorator candy eyes
Assorted candies
Red and black gel icing


Directions

Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.

Combine all cupcake ingredients in bowl; beat at medium speed well mixed.

Spoon batter evenly into muffin cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.

Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with milk and 1 teaspoon vanilla, beating at low speed and scraping bowl often, until well mixed. Stir in corn syrup and food color. Set aside.

Place chocolate chips in bowl; microwave 1 minute or until melted. Brush chocolate onto sugar cones, coating completely. Brush remaining melted chocolate over 1 side of each chocolate wafer cookie; place coated cones on top of cookie, pressing down slightly. Let stand until set.

Frost cupcakes with green frosting, creating mound of frosting in center. Press candy eyes into frosting; press candy into frosting for nose. Use red gel icing to create lips; use black gel icing for hair. Set witch hat on top of frosting, pressing down slightly to secure.

Recipe and image courtesy of Land O’Lakes, Inc.




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