Halloween Party Recipes | The Daily Dish

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Halloween Party Recipes

Shocklette Monster Halloween Treats

No Comments | Written on October 31, 2014 at 5:00 am , by

Happy Halloween!

I know this is going to sound scary, but it’s easy to make a homemade Halloween treat just like a famous pastry chef.  It’s true!

Chef Dominique Ansel (creator of the legendary Cronut) teamed up with the folks from Monster High to create a one-of-a-kind “Shocklette Monster” treat just in time for the creepiest day of the year.

Keep reading for the recipe…

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Boozy Pumpkin Truffles

No Comments | Written on October 30, 2014 at 5:00 am , by

Tomorrow’s trick-or-treating is for the kids, but today’s recipe is for a grown-up Halloween party.  These Boozy Pumpkin Truffles have just enough liqueur to make each bite a real treat!

Keep reading for the recipe…

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Sriracha Spiced Pumpkin Seeds

No Comments | Written on October 10, 2014 at 5:00 am , by

Ready to start carving pumpkins?  Whatever you do, don’t throw away those seeds!  Roasted pumpkin seeds are one of the greatest October treats.

Today I decided to spice things up a bit and make my pumpkin seed snack with a bit of sriracha.

Keep reading for the recipe…

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Pumpkin Spice Cupcakes

No Comments | Written on October 7, 2014 at 5:00 am , by

These adorable cupcakes look like a pumpkin from the outside, and taste like pumpkin on the inside!  They are so moist and delicious, no one will know you made them with a mix.

Keep reading for the recipe…

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How to Make Vodka Gummy Worms for Halloween

2 Comments | Written on October 23, 2013 at 5:00 am , by

It’s always fun to make spooky or silly cocktails for Halloween parties, but what if you could actually eat your “spirits?”  This recipe combines everything you love about candy and cocktails in one!

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Halloween Cocktails

No Comments | Written on October 18, 2013 at 5:00 am , by

Halloween is right around the corner – time for some scary good cocktail ideas!

Keep reading for the recipes…if you DARE!

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Melting Wicked Witch Sundaes

No Comments | Written on October 30, 2012 at 5:00 am , by

Oh my goodness, with this historic storm affecting so much of the country, I am not sure how many readers even have power to log-on to Better Recipes today!  We are thinking about all of you and hope you are staying safe and dry.

After the “Frankenstorm” this is certainly going to be an unusual Halloween for many kids.  With schools cancelled and the possibility of  a rained out trick-or-treat, this recipe is a fun edible project to do indoors.

Keep reading to learn how to make a “Melting Wicked Witch Sundae”

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Jack O’ Lantern Halloween Cocktail

11 Comments | Written on October 24, 2012 at 5:00 am , by

This Halloween, serve up a spooky mixed drink!  Can you guess the main ingredient in a Jack O’ Lantern cocktail?

Keep reading for the recipe…

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Three Ingredient Low-Fat Creamsicle Cake

126 Comments | Written on August 28, 2012 at 5:00 am , by

Pinterest is absolutely overflowing with creative ideas from across the web and I am completely addicted.   (By the way, follow my account and I will gladly follow you back!)

The other night I was browsing around and came upon this genius concept for a three ingredient dessert using only a cake mix, Greek yogurt, and water.  It seemed almost too good to be true, so I just had to try it for myself!  That’s when the idea for this orange creamsicle cake was born.

Keep reading to find out how to make this Three Ingredient Low-Fat Creamsicle Cake!

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Halloween Cake Pops

11 Comments | Written on October 19, 2011 at 5:00 am , by

Cake Pops are so hot right now.  Suddenly they are “popping” up everywhere from local bakeries to Starbucks!  They are incredibly fun to make and decorate with your own special flair.  Plus, they are super easy to prepare using the “Babycakes” Cake Pop Maker.    Keep on reading…you just might want to order your Cake Pops Maker now for the holidays!

The “Babycakes” appliance is available to order online at the Better Homes and Gardens Holiday Store.  This new feature to the Better Homes and Gardens website offers one stop shopping for all your holiday needs!  At only $25.95 the Cake Pops Maker is one of the top sellers.  Go ahead and check out the store and place your order today.  Heck, get two!  One for yourself and one to give as a gift.

Simply whip up your favorite batter then add about 1 tablespoon to each reservoir on the appliance.   Close the lid, wait 4 minutes, and voila!  Like magic you have created perfectly round, bite-sized cakes.  I loved the non-stick surface for easy cooking and cleaning.  My advice?  Place your order now for the holidays!  It is a fun cooking project with kids and the perfect bite-sized dessert to serve at parties.

I tried three different recipes, Red Velvet, Vanilla and Chocolate.  It was amazing how easy it was to use and how the pops came out perfectly every time!  Take a look at my versions for “Devilish Red Velvet Cake Pops,”  “Ghostly Vanilla Cake Pops,” and “Chocolate Bat Cake Pops!” 

 

 DEVILISH RED VELVET CAKE POPS

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 Tablespoon cocoa

1/4 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 Tablespoon red food coloring

1/2 cup buttermilk

1/2 teaspoon vinegar

1/2 teaspoon baking soda

Frosting Dip (recipe follows)

Twizzlers “pull and peel” candy

1.  Combine flour, salt and cocoa in a small bowl.  Blend well and set aside.

2.  Using a mixer, beat butter until creamy.  Add sugar and beat until light and fluffy.  Add egg and vanilla blend well.

3.  In a separate bowl, whisk the red food coloring into the buttermilk.

4.  Alternately blend flour mixture, then buttermilk mixture into butter mixture, beginning and ending with the flour mixture.

5.  Combine the vinegar and baking soda in a small bowl and allow to fizz.   Fold into cake batter.

6.  Fill each cooking reservir with about 1 tablespoon of batter.

7.  Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

8.  Allow to cool and coat with Red Velvet Cake Frosting Dip.  Form “devil ears” with thin strands of Twizzlers “pull and peel” candy.  Place in freezer for 5-10 minutes to set candy.

Red Velvet Frosting Dip

1 container (16 ounces) Cream Cheese frosting

1/2 cup vanilla chips

Red food coloring

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Add food coloring to desired shade.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

 

GHOSTLY VANILLA CAKE POPS

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup mailk

Vanilla Frosting Dip (recipe follows)

White fondant sheets or white gum paste

Black icing gel

1.  Combine flour, baking powder and salt.  Set aside.

2.  In a separate bowl, beat together butter and sugar until light and creamy.  Beat in eggs and vanilla.

3.  Alternately blend in flour mixture and milk into butter mixture, beginning and ending with the flour mixture.

4.  Fill each cooking resevoir with about 1 Tablespoon of batter.

5.  Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

6.  Allow to cool and coat with Vanilla Frosting Dip.  Cover with a sheet of rolled fondant or gum paste.  Make “eyes” with black icing gel.

Vanilla Frosting Dip

1 container (16 ounces) Vanilla frosting

1/2 cup vanilla chips

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

CHOCOLATE BAT CAKE POPS

3/4 cup all-purpose flour

1/2 cup sugar

3 Tablespoons cocoa

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup buttermilk

3 Tablespoons vegetable oil

1 egg

1/2 teaspoon vanilla

1/4 cup freshly brewed hot coffee

Chocolate Frosting Dip (recipe follows)

Chocolate covered pretzels

1.  Combine flour, sugar, cocoa, baking soda, baking powder and salt in a mixing bowl.  Add buttermilk, vegetable oil, egg and vanilla.  Using a mixer, blend until smooth.

2.  Add coffee and continue mixing until coffee is evenly incorporated into mixture.

3.  Fill each cooking reservoir with about 1 Tablespoon of batter

4.  Bake 4 to 5 minutes or until a toothpick inserted into cake pop comes out clean.

5.  Allow to cool and coat with chocolate frosting dip.  Cut chocolate covered pretzels in half and attach “wings” to cake pops.  Allow to set for 5-10 minutes in freezer.

Chocolate Frosting Dip

1 container (16 ounces) Chocolate frosting

1/2 cup semi-sweet chocolate chips

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

Cake Pop Maker Tips:

-Use a disposable pastry bag or zip lock bag to easily fill the cooking reservoirs.  Fill the bag with the prepared batter and clip one of the corners off the bag.   Squeeze gently to push batter from the corner of the bag.

-For best decorating results, after cake pops have cooled, place them in the freezer for 15 minutes or until well chilled, then dip quickly in the warm coating or glaze.

-To help set the coating or glaze, place the decorated cake pop in the freezer for 5 minutes.