October is here, which means that the leaves are falling, the weather is getting colder, and the ghouls and goblins of the Halloween season are beginning to crawl out of the shadows in search of a good time. But while we may not want to offer them too much encouragement when it comes to tricks, there’s nothing wrong with providing a few tasty treats to the various monsters that visit your home throughout the month. So, in the spirit of appeasing some of the more friendly spirits that are roaming the night this autumn, here are five Halloween treats and sweets that you can make at home.
5 Halloween Treats & Sweets
1. White Chocolate Candy Corn Cookies
This recipe comes to us courtesy of Alli at Cupcakediariesblog.com.
1 cup butter (softened)
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 tsp salt
1 tsp baking soda
¾ cup white chocolate chips
¾ cup candy corn
2 ¾ cup flour
1 small box vanilla instant pudding
- Preheat oven to 375ºF.
- Mix together the butter, sugar, and brown sugar. Add eggs and vanilla.
- Combine baking soda, salt, pudding, and flour together in a mixing bowl. Whisk together, and then slowly add the butter/sugar mixture.
- Add white chocolate chips to the dough and mix with a wooden spoon until they are evenly distributed.
- Using a scoop or a spoon, form the dough into small balls, making sure that any candy corn on the bottom of the ball is completely covered with a layer of dough (so that it won’t melt out and cause a mess while it’s baking).
- Place balls of dough on a greased cookie sheet.
- Bake for 8–10 minutes.
Candycorn lovers will be unable to resist these delightfully colorful cookies, and it’s a great way to put any extra candycorn you might have laying around your house to good use.
2. Tombstone cupcakes
This creepy convection comes to us from Lizzy at Yourcupofcake.com.
1 box Devil’s Food cake mix
½ cup oil
1 cup milk
½ cup sour cream
2 tsp vanilla extract
1 ½ cup chocolate chips (optional)
1 cup butter
½ cup unsweetened cocoa
2 tsp vanilla extract
1 tbsp milk
2–3 cups powdered sugar (for consistency)
24 Milano Cookies
2 cups chocolate melts (melted)
2 tbsp white chocolate melts or white chocolate chips (melted)
1 cup crushed oreos (minus filling)
- Heat oven to 350°F.
- Line pans with cupcake liners.
- Sift cake mix into a small bowl. Set aside.
- Combine eggs, oil, milk, sour cream and vanilla extract in a blender until smooth. Stir in cake mix.
- Stir in chocolate chips.
- Fill cupcake liners ¾ full and bake for 15–22 minutes.
- To make the frosting, beat butter and cocoa together for 2 minutes. Add vanilla extract and milk, and then slowly add in powdered sugar until you reach the desired consistency (more powdered sugar will make the frosting thicker).
- To make the tombstones, dip Milano cookies into melted chocolate, and set aside on parchment paper or aluminum foil to cool (feel free to leave about ¼ of the cookie undipped, as this portion will actually be embedded in the cupcake). Once the cookies have cooled, use the melted white chocolate and a pastry bag to write “RIP” onto each cookie. Let cool.
- Cut slits into the tops of your cupcakes so that it is easy to stick in the cookies.
These cupcakes are great for halloween parties, or even just as a tasty surprise for those that you love. Feel free to experiment with different flavors of Milano cookie to see if you can find any taste combinations that really blow your mind!
3. Caramel Apples
There are a lot of caramel apple recipes out there, but this simple-to-make, yet-still-absolutely-delicious version might be our favorite. It comes to us from Foodnetwork.com.
8 apples (choose whichever type of apple you prefer)
1 cup chopped peanuts (other types of nuts work just as well)
1 cup heavy cream (divided into ¾ cup and ¼ cup)
¾ cup light corn syrup
½ cup, or 1 stick, unsalted butter
1 cup sugar
1 tsp vanilla extract
8 wooden candy-apple sticks
- Wash and dry all apples. Insert one wooden stick into the stem end of each apple.
- Line a 9 x 9-inch or 7 x 11-inch baking pan with foil. Place the chopped nuts into the pan on top of the foil.
- Fit a heavy-bottomed saucepan with a candy thermometer. Place it over high heat, and cook the ¾ cup of cream together with the corn syrup, the butter, and the sugar until the resultant mixture reaches 246ºF.
- Remove from the heat, and slowly swirl in the vanilla and the remaining ¼ cup cream (be careful not to splatter; if any of the caramel gets on your skin it can cause burns).
- Dip the apples into the still-hot caramel. Turn the apples slowly to make sure that the entire surface is coated with caramel. Lift the apples out of the caramel, and allow any excess to drip off. Dip the bottoms of the apples into the nuts, and then arrange the apples on a wax paper-lined cookie sheet. Allow them to cool.
These chewy snacks are a staple of autumn, but be careful because the caramel can be very sticky. If you have any loose tooth-fillings, you may want to pass.
4. Ghoulish Green Party Punch
We can thank Heather at Sprinklebakes.com for this witchy brew.
2 cups sugar
8 cups water
2 packages of lime flavored gelatin mix (3 oz each)
46 oz pineapple juice
4 cups ginger-ale
Lime sherbet (to taste, optional)
- Stir sugar and water together in a large punch bowl until the sugar has been completely dissolved.
- Stir in the remaining ingredients until the gelatin mix and sherbet have dissolved.
- Refrigerate before serving.
This punch is a great addition to any Halloween get-together, and makes enough to serve approximately 20 guests!
5. Mummy Dogs
If sweets aren’t your thing, here’s a mouthwatering monster-meal that you can make in minutes, courtesy of Kara at Livelovepasta.com.
1 tube of crescent rolls
Hot dogs (choose whichever brand/type you prefer)
Yellow mustard (or any other condiment that you want)
- Preheat oven to 375ºF.
- Roll out the crescent roll dough onto a baking sheet.
- Place two triangular section of dough together and pinch them together at the seams, so that you form a single square-shaped section. Do this with any other triangle sections you have.
- Cut the square sections of dough into thin strips.
- Wrap the hotdogs in the strips of dough, being sure to leave a small section open on one end (this will become the mummy’s “face”). For average sized hot dogs, you should be able to wrap 3 strips around each hot dog.
- Place the mummy-dogs on a non-stick baking sheet (or one lined with wax paper), and place them in the oven for approximately 20 minutes.
- Once the mummy-dogs have baked, use mustard (or any other condiment that you would prefer) and apply two dots to the small exposed bit of hot dog that you left uncovered; this will give the mummy-dogs “eyes.”