Halloween Sweets

Candy Corn on the Cob with No-Egg Cookie Dough Center

 

Candy Corn on the Cob with No-Egg Cookie Dough Center
Serves 8
Everyone Loves corn on the cob! Fool your friends by serving this candy corn version. It's yummy! Best of all... if you get a craving for cookie dough, you can eat this version without fear of getting Salmonella.
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Ingredients
  1. 1 cup flour
  2. 2 tablespoons flour
  3. 1⁄2 teaspoon baking soda
  4. 1⁄4 teaspoon salt (can be left out or reduced to just a pinch)
  5. 1⁄2 cup margarine
  6. 6 tablespoons granulated sugar
  7. 6 tablespoons brown sugar
  8. 1⁄2 teaspoon vanilla extract
  9. 1 cup semi-sweet chocolate chips
  10. water (add small amounts until the dough is proper consistency(about 1/8 cup at a time to avoid making it)
Instructions
  1. Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
  2. Roll the dough into long 2 inch tubes, can be any size but I recommend short as when you leave the cobs out, they will start to soften. You want to keep them chilled as long as possible.
  3. Stick the candy corns in the dough to make it look like corn rows. You can use brown and yellow to give it that Indian corn effect. Place these all around the dough until you have a corn cob look and feel.
  4. Serve chilled.
Notes
  1. For cookie dough lovers - Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade ice cream, or frozen yogurt!
  2. You can also use marzipan for the cob as it will work just as well.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 28, 2015 | Comments: 0

Spider’s Nest Cake

 

Spider's Nest Cake
Serves 12
A spiders nest fulled with eggs ready to hatch.
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Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
For the cake
  1. 180g (6oz) butter, softened, plus extra for greasing
  2. 350g (12oz) caster sugar
  3. 3 eggs, beaten
  4. 2 tsp vanilla extract
  5. 3 x 10g tubes red food-colouring gel
  6. 500g (1lb) plain flour
  7. 50g (2oz) cocoa powder
  8. 1 x 284ml carton buttermilk
  9. 1 1/2 tsp bicarbonate of soda
  10. 1 tbsp cider vinegar
  11. 4-5 tbsp cherry jam
For the buttercream icing
  1. 300g (10oz) slightly salted butter, softened
  2. 225g (7 1/2oz) icing sugar, sifted, plus extra for dusting
  3. 1 1/2 tbsp milk
  4. 2 tsp ground cinnamon
  5. 1/2 tbsp vanilla extract
  6. For the hidden spider's eggs
  7. 3 balls stem ginger, finely chopped
  8. 175g (6oz) white chocolate, melted
  9. 50g (2oz) desiccated coconut
For the flies
  1. 8 chocolate-coated raisins
  2. 16 flaked almonds
To decorate
  1. 1 x 1kg block ready-to-roll fondant icing
  2. 1 x 170g pack white mini-marshmallows (for the cobwebs)
Instructions
  1. Preheat the oven to gas 4,180°C, fan 160°C. Grease and line 3 x 20cm (8in) sandwich tins. For the cake, beat the butter and sugar in a mixing bowl, using an electric whisk, until light and fluffy. Gradually add the eggs, beating well after each addition. Beat in the vanilla and red food colouring.
  2. Sift the flour, cocoa powder and 1 tsp salt into a separate bowl. Beat in a third of the flour mixture to the egg bowl, followed by a third of the buttermilk. Repeat until all the flour and buttermilk has been added.
  3. Mix the bicarbonate of soda and vinegar in a small bowl and add to the batter, beating to combine. Divide the batter evenly between the tins and bake for 28-30 minutes, or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and leave to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
  4. When cool, cut each cake in half, horizontally, to make 6 layers. Using a 8cm (3 1/2in) biscuit cutter, cut out a round from the centre of 4 of the layers and carefully remove, leaving a hole. Crumble the rounds into a bowl and reserve for the spider’s eggs.
  5. For the buttercream icing, put the butter in a mixing bowl and beat for 5-8 minutes, until soft and fluffy. Add half the icing sugar and, starting on a low speed, beat for 3-5 minutes. Beat in the remaining icing sugar, then add the milk, cinnamon and vanilla extract, until combined. Cover and chill.
  6. For the hidden spiders’ eggs, put the reserved cake crumbs in a bowl with 3 heaped tbsp of the buttercream icing and the ginger; mix to combine. Using clean hands, shape the mixture into balls about 1.5cm (3/4in) wide. Arrange on a tray, cover with clingfilm and chill for 1 hour (or freeze for 15 minutes).
  7. Melt the white chocolate in a heatproof bowl set over a pan of shallow, simmering water. Dip each cake ball in the chocolate, and then remove with a fork, allowing any excess chocolate to drip off. Roll the balls in the desiccated coconut and put on a tray lined with nonstick baking paper. Chill for 30 minutes or until set.
  8. Meanwhile, make the flies. Using a sharp knife, carefully make a slit on either side of each chocolate raisin and stick a flaked almond in the gap to make wings. Set aside.
  9. To assemble the cake, put one hole-free cake layer on a cake stand. Spread with a layer of buttercream and then top with another cake layer – this time with a hole. Spread with another layer of buttercream and then repeat with the remaining three hole layers, to create a central cavity. Fill the cavity with as many spiders’ eggs as you can fit in, then top with the remaining cake layer. Spread the remaining icing over the top and sides of the cake, then chill for at least 30 minutes.
  10. To decorate, dust a clean work surface with icing sugar and roll out the fondant icing to a circle just large enough to cover the top and sides of the cake. Lift the icing with a rolling pin and drape it over the cake. Smooth the icing over the top and sides, and then trim the excess icing at the base.
  11. Put the marshmallow in a microwave-safe bowl and heat in 30-second blasts, until melted. Stir the melted marshmallow mixture until cool enough to handle, and then, using your fingers, scoop up small amounts and pull and stretch it out to make thin, web-like strands; drape all over the cake being as messy as you like. Stick the flies to the marshmallow web. Top the cake with a plastic spider.
Notes
  1. Add some tiny plastic spiders or create them by placing chocolate chips top side into icing and use fine tip to draw black icing legs onto the chocolate chips for legs. You can also buy plastic spiders or make a lot of them from black fondant. A bunch of baby spiders hatching from a nest is so so horrible, your friends might not want to get near this cake.
The Halloween Cookbook http://thehalloweencookbook.com/

 

Published: September 23, 2015 | Comments: 0

Bubbling Cauldron Cupcakes

 

Bubbling Cauldron Cupcakes
Serves 8
A beautiful bubbling cauldron cupcake will look amazing at your little witches party. These are really clever and I love the candy floss idea.
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Ingredients
  1. 1 box cake mix made into cupcakes (any flavor you want, I use chocolate)
  2. chocolate frosted doughnuts - medium sized
  3. chocolate icing
  4. green icing
  5. red sugar
  6. black licorice strings.
  7. Pretzel rods
  8. candy floss or cotton candy
Instructions
  1. Halve a plain medium-sized cake doughnut horizontally, then press one half, cut-side down, onto a chocolate-frosted cupcake.
  2. Cover the doughnut with chocolate frosting, then pipe green frosting into the doughnut hole.
  3. Roll the bottom edge of the frosting in red sugar crystals.
  4. Cut a small piece of black licorice string and insert the ends into the doughnut so it stands up like a handle.
  5. Add a pretzel rod stirrer and a piece of cotton candy for smoke.
Notes
  1. Try adding gummy worms, candy eyes, red hots or other creepy looking candy into the cauldron to a great potion effect.
Adapted from From a recipe on the Food Network
Adapted from From a recipe on the Food Network
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 21, 2015 | Comments: 0

Blood Soaked Apples

 

Blood Soaked Apples
Serves 1
Bloody apples will look great on your table. You can use a sugar/corn syrup base or caramels. With the white chocolate coating, they will look really great!
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Ingredients
  1. Red Delicious Apples
  2. white chocolate melted in double boiler(chips or buttons)
  3. 1/4 cup light corn syrup
  4. enough water to just cover sugar in your pan
  5. 1/2 cup white sugar
  6. red food coloring 5-6 drops to make it really red. If you need more add it.
Instructions
  1. Melt White Chocolate using a double boiler. (Pour water into a saucepan. Place a heat safe bowl on top. The water should touch the bottom of the bowl without overflowing. Add white chocolate chips and stir until all is melted. (you can melt chips in microwave, but be sure to check every 15 seconds to make sure you're not over cooking the chocolate. Microwave until melted and feels smooth when mixing)
  2. Put skews through top of apples and dip them into the white chocolate. You might have to reheat the chocolate to keep it from getting hard. You want to keep it melty.
  3. Melt in the water sugar and corn syrup. Mix on low until sugar is dissolved, then turn heat to high. Use candy thermometer to measure when boiling sugar has reached 290 degrees.
  4. Immediately remove from stove and add food coloring. Stir until it cools a little. Once it starts to thicken, use a spatula to drip the melted sugar down the sides of the apples.
  5. Make certain to touch the sugar against apple, or it won't stick properly. start right above the white chocolate, then let it drip down. You basically want to spread the sugar across the top and above the white chocolate and let it drip down. If the sugar starts to harden, you can reheat it on the stove. Just place on temp low heat until it softens again. they will look great.
Notes
  1. An alternative is melt caramels and add red food coloring to the caramel. Use the same technique as you did for the sugar.
Adapted from From a few different recipes found online.
Adapted from From a few different recipes found online.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 15, 2015 | Comments: 0

Eyeball Potion

eyeball potion Jell-O

 

 

EYEBALL POTION
Refreshing eyeball potion
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Ingredients
  1. 1 small box of red gelatin
  2. 1 1/2 c. boiling water
  3. 10 ice cubes
  4. 2 c. vanilla ice cream (frozen hard)
  5. 6 small round candies
  6. strawberry ice cream sauce
Instructions
  1. 1. Make the gelatin according to directions.
  2. 2. Place the gelatin in a large bowl and add the boiling water. Stir until dissolved.
  3. 3. Add the ice cubes.
  4. 4. Using a scoop, put two balls of ice cream into each of the six dishes.
  5. 5. Pour cooled gelatin around each ice cream ball leaving the top exposed.
  6. 6. Put into freezer until the gelatin is firm.
  7. 7. Place a small piece of candy in the center of each ice cream ball.
  8. 8. Give your eyeball blood vessels by drizzling a small amount of strawberry sauce over the exposed ice cream.
Notes
  1. You can use chocolate chips or blueberries for the eyes instead of round candies.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: August 22, 2014 | Comments: 0