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Halloween How-To: Halloween Treats

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Halloween Treats

Grab a few child-size aprons and get ready to impress your guests with these easy Halloween-themed finger food recipes. The little ones will be sous chefs in no time!


Spider Deviled Eggs 1

Spooky Spider Deviled Eggs

Give deviled eggs a creepy cute twist with sliced black olives. The classic savory appetizer is easy for kids to help prepare and simply yummy for spooks of all ages.

Ingredients

  • 6 Hard-cooked eggs, peeled
  • 3 tbsp mayonnaise
  • ½ tsp ground mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Whole black olives

Directions

  1. Cut eggs in half lengthwise. Scoop yolks out into a bowl and mash together with a fork.
  2. Stir in mayonnaise, mustard, salt and pepper. Fill concave portion of whites with yolk mixture, lightly heaping over. Cover and refrigerate up to 24 hours.
  3. Slice 18 olives in half lengthwise. Save 12 halves for the body of the spider and slice the other 24 in fourths to use as legs. Decorate and enjoy!

apple bites

Apple Bites

The crisp, sweet crunch of apples and the wholesome, buttery decadence of almonds combine whimsically in this healthy and refreshing Halloween-themed treat.

Ingredients

  • Apples
  • Slivered almonds

Directions

Quarter and core apples, then cut wedges out of the skin side of each quarter. Press slivered almonds in place for teeth. You can also add peanut or almond butter to the inside of the cutout wedge for an extra nutty taste.


 cheese fingers

Creepy Cheese Fingers

Keep costumed guests guessing whether these fun calcium-enriched fingers are real by creating realistic creases and adorning with bell-pepper fingernails.

Ingredients

  • String cheese sticks
  • Cream cheese
  • Red and green bell pepper

Directions

  1. Cut red and green bell peppers into the shape of fingernails.
  2. Slice each string cheese stick in half and use a small dab of cream cheese to “glue” bell pepper fingernails to uncut end of the string cheese halves.
  3. Use the back of a butter knife to add knuckle lines and creases to each “finger.”

 Veggie Skeleton

Veggie Skeleton

Preparation of this adorable crudité platter is like a puzzle. Provide sliced vegetables and let kids construct the skeleton themselves—an artistic way to engage them with the colors, textures and flavors of new vegetables.

Recipe and photo provided by KRAFT Foods.

Ingredients

  • ½ leaf lettuce leaf
  • 1 cup KRAFT Lite Ranch Dressing
  • 4 cups assorted cut-up fresh vegetables including red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets and cauliflower florets

Directions

Line half of a small bowl with lettuce for the skeleton's hair and fill the bowl with dressing. Place bowl at one end of large tray or baking sheet for the skeleton's head. Arrange vegetables on tray to resemble skeleton's body.


 

mummy dogs halloween

Mummy Dogs

Make the kid-favorite, hot dogs, the star of the party by dressing them up as mummies in delicious, fresh-baked crescent rolls.

Recipe and photo provided by Pillsbury®.

Ingredients

  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 10 large hot dogs
  • Cooking spray
  • Mustard or ketchup, if desired

Directions

  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
  4. Wrap 4 pieces of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs; spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Candy Corn Fruit Cups

Candy corn becomes a healthy dessert with this super-simple recipe.

Ingredients

  • 1 can pineapple chunks, drained
  • 1 can mandarin oranges, drained
  • 1 can whipped cream

Directions

Layer pineapple then oranges in small cups and top with whipped cream.


 

 berry spooky cupcakes

Berry Spooky Cupcakes

Ingredients:

Cupcakes

  • 2 1/2 cups all purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 3/4 cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 1/2 cup unsalted butter (1 stick), softened
  • 3 Large eggs

Frosting and Decoration

  • 12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
  • 10 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' sugar
  • 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • Driscoll's Blueberries
  • Driscoll's Blackberries
  • Black ready-to-use decorating gel
  • Black sprinkles

Cupcakes

  1. Preheat oven to 350°F. Line 24 muffin cups with paper liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
  3. Press raspberries through a fine mesh sieve into a small bowl. Remove 1/3 cup puree for cupcakes and reserve remaining puree for frosting. Discard seeds.
  4. Combine 1/3 cup raspberry puree, buttermilk, red food coloring and vanilla in a small bowl or liquid measuring cup. Set aside.
  5. Beat sugar and butter in the bowl of an electric mixer 5 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Alternately add flour mixture and buttermilk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Divide batter evenly among prepared muffin cups. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans and cool completely on wire rack.

Frosting and Decoration

  1. Meanwhile, beat cream cheese, butter and vanilla with an electric mixer until blended. Add confectioners' sugar and mix on low until combined. Divide frosting in half into 2 bowls. Stir 1 tablespoon reserved raspberry puree into one bowl to create pink frosting (add additional puree for a darker color if desired).
  2. To decorate cupcakes, frost with white and pink cream cheese frosting. Make spider web design with either raspberry reduction (see Note below) or alternate color frosting. Place raspberry reduction and/or frosting in a pastry bag to pipe spider web designs by making concentric circles on top of cupcakes. Starting from center, use a toothpick to gently drag icing to outside edge, creating spider web.
  3. Use blackberries, blueberries, raspberries and decorating gel to create spiders or bats. To make bat wings, reserve several unfrosted cupcakes and remove cupcake top with serrated knife. Cut bat wings from top of cupcake. Gently dip edges of cupcakes in sprinkles to finish edges.

NOTE: To make raspberry reduction, press raspberries through a fine mesh sieve into a small bowl until you have 1/2 cup puree. Place puree, sugar and water in a medium saucepan and bring to a boil over medium heat. Boil, stirring constantly, until mixture is reduced by half. Transfer to a small bowl and cool completely.

DESSERTS BY DRISCOLLS


 

recipe detail 6a0831ecd8c0da084826bce55421b6cf

Mixed Berry Halloween Graveyard Cake

Ingredients

 

  • 1 package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
  • 3/4 cups water
  • 1 package (18.25 ounces) devil food cake mix
  • 1/3 cups oil
  • 3 large eggs

 

Strawberry Ghosts and Tombstones

 

  • 1 cup white candy melts
  • 2 tablespoons vegetable shortening
  • 1 package (16 ounces) Strawberries
  • 2 ounces bittersweet chocolate, melted
  • Assorted Halloween sprinkles, such as Jumbo Ghost Sprinkles
  • 3 Milano cookies
  • 6 cream filled chocolate cookies, such as Oreo's

Raspberry Strawberry Filling

 

  • 1 package (6 ounces or 1 1/3 cups) Raspberries
  • 1 1/2 cups coarsely chopped Strawberries
  • 1/3 cups sugar
  • 2 tablespoons cornstarch

 

Chocolate Ganache Whipped Frosting

 

  • 2 cups heavy cream
  • 12 ounces bittersweet chocolate, finely chopped
  • 1 package (6 ounces or 1 1/4 cups) Blueberries for garnish
  • 1 package (6 ounces or 1 1/3 cups) Raspberies for garnish

 

Directions

  1. Heat oven to 350°F. Lightly grease and flour 2 (9-inch) square baking pans. Place 1 cup blueberries and water in bowl of a food processor. Puree 1 minute or until smooth.
  2. Blend cake mix, blueberry mixture, oil and eggs with an electric mixer in large bowl on low speed just until moistened. Scrape sides of bowl.
  3. Beat at medium speed 2 minutes. Stir in remaining blueberries. Divide batter evenly into prepared pans.
  4. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Strawberry Ghosts and Tombstones

  1. Line cookie sheet with parchment paper. Combine candy melts and shortening in large microwave safe bowl. Microwave on 50% power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 seconds intervals until smooth and completely melted.
  2. Dip strawberries into candy melt to coat completely, let excess drip off. Carefully place stem side down onto prepared cookie sheet. Let stand at room temperature or store in refrigerator 30 minutes or until coating is firm.
  3. Spoon melted chocolate into a pastry bag fitted with Wilton tip # 3. Using melted chocolate place dots of chocolate as glue and arrange ghost sprinkles for eyes. Pipe on eyebrows and mouth, let stand until firm.
  4. Arrange cookies on tray. Pipe saying onto each cookie. Let stand at room temperature until coating is firm. In food processor blend cookies until fine crumbs, set aside.

Raspberry Strawberry Filling

  1. Combine raspberries and 1 cup coarsely chopped strawberries in food processor. Puree 1 minute or until smooth.
  2. Press through a sieve to remove seeds. Whisk sugar, cornstarch and berry puree in small saucepan until blended.
  3. Bring to a boil over medium-high heat, stirring constantly and boil 1 minute.
  4. Remove from heat stir in ½ cup chopped strawberries; set aside. Cool completely.
  5. Chocolate Ganache Whipped Frosting
  6. Bring heavy cream to a boil over medium-high heat in medium saucepan. Whisk in chocolate. Whisk constantly until the chocolate is completely melted.
  7. Pour chocolate into a bowl, cover surface with plastic wrap, chill 2 hours.
  8. Beat chilled chocolate with an electric mixer on low to medium speed 30 seconds or just until mixture is thickened and begins to hold a shape. Do not overbeat.

To Assemble

  1. Place one cake layer on serving plate. Spread raspberry strawberry filling to ½ inch from edge. Top with second cake layer.
  2. Frost sides and top with ganache whipped frosting. Arrange blueberries around top edge of cake and raspberries around bottom edge of cake.
  3. Sprinkle center top with cookie crumbs. Arrange strawberry ghosts and press cookies into cake, for tombstones.

DESSERTS BY DRISCOLLS


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