For Halloween 2016, we have some simple, yet mouth-watering treat recipes including Halloween cupcakes. For the sweet little monsters’ trick or treat, here are some Halloween recipes.
Ingredients: One chocolate-covered marshmallow cookie, Two chocolate chips, Four piece black licorice lace, One tbsp. chocolate chips.
Directions: Make semicircles of the black licorice lace. Melt chocolate chips and spread some on bottom of chocolate-covered marshmallow cookie.
Make eight legs by pressing licorice into chocolate. Dip two chocolate chips in melted chocolate and attach as eyes. Refrigerate 10 minutes.
Ingredients: 24 red M&M candies, 24 donut holes, 12 oz. white chocolate, Eight oz. dark chocolate.
Directions: Melt the white chocolate in microwave on high for 30 secs. Stir and check if the chocolate has melted completely. If not, go on heating it until it melts.
Line cookie sheet with waxed paper. Coat one donut with white chocolate and place on sheet. Press one candy into the center of the donut to create the iris. Repeat with the rest of the white chocolate, donut holes, and candies.
Refrigerate for 15 minutes. Melt the dark chocolate similarly and coat the donut with it leaving the white space around the candy to create the whites of the eye. Repeat with the rest of the donuts and refrigerate 15 minutes to set chocolate.
Pumpkin Patch Cake
Ingredients: One box yellow or chocolate cake mix, Orange and green sugars and candy decors, Orange and green gel food coloring, Pretzel rods or sticks Marzipan, Two c. confectioners’ sugar.
Directions: Preheat oven to 350 F. Spray 12 miniature bundt cake pans with baking spray to avoid sticking.
Prepare cake as per cake mix. Pour into the pans, filling it halfway, and bake.
After baking is complete, remove cakes and let them cool. Take the sugar and add three to four tablespoons of water to form a thick glaze. Trim the bottom of each cake flat and make pairs. Drizzle the glaze on the flat sides, and assemble each pair to form a pumpkin. Drizzle pumpkin cakes with glaze or with decor.
Moisten pretzels with water and roll in sugar. Insert into centers of pumpkins to form stems. Tint marzipan green for leaves and cut in the shape of leaves and place around stem. Let the cake stand until the glaze is set.
Red Velvet Cake
Ingredients: Two and one-fourth cup all-purpose flour, Two tbsp. unsweetened cocoa powder, One tsp. baking powder, Half tsp. salt, One cup low-fat buttermilk, Two tbsp. red food coloring, 12 tbsp. butter or margarine, One and three-fourth cup sugar, Two large eggs, One tbsp. distilled white vinegar, One tsp. baking soda.
Directions: Preheat oven to 350 F. Grease two pans and line the bottoms of the greased pans with parchment paper. Grease again. In a bowl, whisk flour, cocoa, baking powder, and salt. In another bowl, mix the buttermilk and food coloring.
Blend butter and sugar with mixer on medium-high speed until fluffy and pale. Add eggs one by one and go on blending at a medium speed. At low speed, beat in flour mixture and buttermilk mixture alternately—beginning and ending with flour mixture.
In a bowl, mix vinegar and baking soda and fold into cake batter until fully blended. Pour the mixture into two pans and bake for 35 mins or until a knife dipped in the batter comes out clean. Cool the cakes and then remove the parchment paper and cool completely.
Enjoy your Halloween 2016 with these homemade treat recipes!
“Spooky Spider,” Good House Keeping web site, August 18, 2011;