Saturday, November 3, 2012

Spooky Halloween Recipe Ideas

Here are some of my go-to dessert ideas for Halloween!

Sugar Cookie Witches's Fingers

makes about 24 fingers

note: you will probably need one of THESEI got mine at Michaels

for the cookie...

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups all-purpose flour
2 tsps baking powder
1 tsp salt
2 drops of green food coloring


-Sliced almonds
-melted chocolate


1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Mix in food coloring. Cover, and chill dough for at least one hour (or overnight).

2.Preheat oven to 400 degrees F. Carefully press dough into finger mold, making sure that you level out the top as much as possible. Bake 6 to 8 minutes in preheated oven. Cool completely.

3.To decorate it's really up to you, you can melt some chocolate and pipe on knuckle marks, dark blood, etc.. you could make some red icing for some bloody stumps, or attach a sliced almond and the finger nail with some chocolate as well. Just have fun with it!

Midnight Mocha Spooky Cupcakes

note: you will probably need THESE, I also picked these up at Michaels

recipe adapted from Taste of Home, makes 12 cupcakes

For the cakes...

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 Eggs
3 tsps cider vinegar
3 tsps vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 tsp baking soda
1/2 tsp salt


1.Preheat oven to 350 degrees F.Line cupcake tins with liners and set aside

2.In a large bowl, beat the sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine the flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.

3.Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Mocha Filling:
2 cup heavy whipping cream
1 cup confections sugar
1 tsp vanilla
1 8 oz. package of cream cheese, at room temp.
1/4 cup strong coffee, cooled


1.In a mixer fitted with the whisk attachment, beat heavy cream until stiff, set aside.

2.In a separate bowl, beat cream cheese, vanilla, and sugar until smooth. Add coffee. Carefully fold in whipped cream until incorporated. Using a small knife, cut out about an inch wide circle out of the center of each cooled cupcake.

3.Using a piping bag fitted with a round tip, fill the cakes with the mocha filling, then place the cut out circles back over the center. For decoration, place the stencil on the cupcake and sprinkle powdered sugar until design is visible.

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