It's time for my annual Halloween Treats video!!! I hope you enjoy this one!!! Unfortunately my special helper, Noel, goes to kindergarten now so he was unable to help me as much as he has in the past. BUUUTTTTT the up side is that I was able to do some more involved treats this year. Two are fairly simple and super quick and the other two require some more steps but are still easy to make an a great activity to do with the little ones.
I'll leave the video here as well as the full ingredients and directions for each recipe below. I'll also add in the videos for previous Halloween treats videos at the end if you want to see more. I'll also be coming out with a second video in Spanish with 3 different treats, but I'll include an English blog post for all those interested in knowing how to make those as well.
Love you guys, more than you'll ever know!
1 package pretzel rods
2 cups light green flavored candy coating (I love the Wilton's brand)
edible candy eyes (I found them at Michael's)
Line a tray with parchment paper.
Melt the green chocolate flavored candy coating as per directions.
Dip pretzel rods into chocolate and coat about 3/4 of the rod.
Set aside on the parchment paper.
Before the chocolate dries add the candy eyeballs where ever you like on the green.
Let it dry until the chocolate is hardened.
Serve and Enjoy!
3/4 cup unsweetened cocoa
3 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened butter
1/4 cup vegetable shortening
1/3 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup milk
1 recipe Chocolate Ganache (see Below)
2 cups dark chocolate flavored candy coating
gold luster dust
neon orange petal dust
Heat oven to 375 degrees F
Line two baking sheets with parchment paper.
Using a 2 1/4 inch cookie cutter or cup, dip it into cocoa powder and tap outlines onto the parchment paper. Make 24 circles about 1 inch apart.
In a large bowl whisk together the cocoa, flour, baking soda, and salt.
In another bowl, using an electric mixer, cream together the butter, shortening, light brown sugar, and granulated sugar until it's fluffy.
Add egg and vanilla extract and mix until it is combined.
Add in half of the powder from the first bowl and the milk and mix.
Add in the remaining of the powder mixture from the first bowl and continue to mix until fully combined.
Transfer the batter into a piping bag (no tip is needed) and pipe medium and large mounds of the batter onto the parchment paper, filling in the circles we outlined.
Bake the cookies until they spring back when touched - about 12 minutes. Let cool
Prepare your chocolate ganache (recipe below) and allow it to sit for about 15 minutes.
Work in a circular motion to pour the ganache over the cookies until fully covered. Place in refrigerator for about 1 1/2 hour to set.
Line another baking sheet with parchment paper.
Cut some marshmallows in half, leave some full for different size stems.
Melt the dark chocolate candy coating as per directions.
Stick a tooth pic in each marshmallow and cover with chocolate. Set on parchment paper to dry.
To prepare the mushrooms: Use a dab of the melted chocolate as "glue" to stick the cookie on top of the marshmallow.
Use a paintbrush to paint the shimmer dust on the mushroom and sprinkle with orange sugar sprinkles or petal dust.
Serve and Enjoy!
1 1/2 cup heavy cream
12 ounces semisweet chocolate chips
Heat heavy cream to a steam on the stove.
Add chips into a large bowl and pour in the steaming heavy cream.
Allow to sit for 2 minutes.
Stir the mixture until smooth
Green (vegetable) tortilla or wraps
cold cuts of your choice
Using the tortilla or wrap (cut in two smaller equal size circles if using a wrap) make your sandwich with whatever you like inside.
For the face, flatten a piece of pumpernickel bread for the mouth. Sit on with cream cheese as the "glue"
Add a piece of cheese for the teeth inside the mouth with cream cheese glue.
Use cheese circles for the eyes and the black olives for the eye balls.
Serve and Enjoy!
1 prepared chocolate cake (I used a box cake)
1 1/2 cups vanilla frosting
3 cups dark chocolate flavored candy coating
1 package chocolate cookies (can use assorted for different shades of chocolate)
red decorative icing
In a large bowl grind the cake into fine crumbs.
Mix with the frosting until a dough is formed.
Roll mixture into teardrop shapes about 2 inches long.
Insert the licorice tail into the rounded side.
Place on baking sheet that's lined with parchment paper and freeze until firm (about 25 minutes)
Melt dark chocolate candy coating
Smush cookies into a fine cookie crumb in a bowl
Cover each rat with melting chocolate (leave the tail uncovered)
Add sliced almond ears before the chocolate dries
Sprinkle cookie crumbs from the ears back to the tail while the chocolate is still wet
When the chocolate dries use the red decorative icing to draw on two beady red rat eyes
Keep chilled for up to 3 days
Serve and Enjoy!