Halloween Treat Recipes | The Daily Dish

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Halloween Treat Recipes

With Halloween Around The Corner, Check Out These Festive Sugar Cookies!

No Comments | Written on October 21, 2016 at 10:45 am , by

Every single holiday has its own type of cookies, but Halloween has to have some of the best ones! They’re easy, the flavors are some of the best we’ve ever tried, and the spookiness of these sugar cookies are sure to put anyone in the Halloween spirit.

Keep reading for the recipe… Read more

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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Turkish Candied Pumpkin

1 Comment | Written on October 23, 2014 at 5:00 am , by

With winter squash season in full swing, I am always on the lookout for new recipes using pumpkin.  I first tasted this recipe over the summer when I was traveling in Istanbul.  In Turkish it is called “Kabak Tatlisi” but we would recognize it as candied pumpkin!  With only 3 simple ingredients, this dish is definitely one to add to your holiday lineup.

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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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Best Pumpkin Recipe Ever – Pumpkin Caramel Layer Bars

1 Comment | Written on October 31, 2013 at 5:00 am , by

Happy Halloween!  Wow, do we have a treat for you today!

Announcing the winner in our Best Pumpkin Recipe Ever Contest…  Congratulations to”DinnerDishes” for her “Pumpkin Caramel Layer Bars!”  Be sure to check out her outstanding blog “Dinner Dishes and Desserts” for many more recipe ideas!

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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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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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.

One Pumpkin, Two Great Recipes!

4 Comments | Written on October 14, 2011 at 5:00 am , by

Did you see the “How to Make Pumpkin Puree” article yesterday?  Today, I am going to show you how to make two delicious dishes from your homemade fresh pumpkin puree.  With one pumpkin, you can create an entire family meal!  It is cost effective and delicious.

Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio!  Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer.  It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.

For dinner whip up this unique and easy Pumpkin Chorizo Pizza.  If you are a fan of pepperoni pizza, give this version a try.  You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!

Pumpkin-Chorizo Pizza  (click here to view and print recipe)

2 Tablespoons olive oil, divided

12 ounce purchased pizza crust

1/4 cup finely chopped shallots

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup fresh pumpkin puree

1/4 teaspoon smoked paprika

1/8 teaspoon salt

1 cup cubed fontina cheese

1/4 pound thinly sliced Spanish chorizo

1 Tablespoon chopped fresh sage leaves

Directions:

Additional olive oil and chopped sage for garnish (optional)

Heat oven to 425 degrees.  Brush 1 tablespoon olive oil over crust; set aside.  Heat remaining tablespoon olive oil in a skillet over medium heat.  Add shallots, garlic, and pepper flakes to hot pan.  Sauté for 1 minute, stirring constantly.  Stir in pumpkin puree, smoked paprika, and salt.

Cook, stirring, until sauce is thickened and hot.  Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.

Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted.  If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Traditional Italian cannoli is given a seasonal twist in this recipe.  Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends. 

Pumpkin Cannoli  (click here to view and print recipe) 

8 ounce container mascarpone cheese

3/4 cup fresh pumpkin puree

3/4 cup powdered sugar

1/4 cup whole milk ricotta cheese

1 teaspoon pumpkin pie spice

1/2 cup chopped pumpkin seeds (pepitas), divided

2 Tablespoons mini chocolate chips

1/2 cup heavy whipping cream

12 purchased cannoli shells (two 4-ounce boxes)

Additional powdered sugar for dusting

Directions:

In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside.  In a chilled mixing bowl, whip cream until stiff peaks form.  Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours.  Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends.  Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve.

How to Make Pumpkin Puree

4 Comments | Written on October 13, 2011 at 5:00 am , by

Have you ever looked at these seasonal gourds and wondered, “How do they get that in the can?”  In fact, it is quite easy to make your own homemade pumpkin puree!

I will be demonstrating these techniques today on “Daytime TV!”  Check your local listings to see if this syndicated show airs in your area.  (Click here for a complete list)  I’ll be sure to wave to all the Better Recipes readers on camera! 

You won’t believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love.  Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies, and preserves.  In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium.

Start with small pumpkins, about 2-3 pounds.  The smaller pumpkins are not only easier to handle, they are sweeter in taste.  First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel.  Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits. Now you are ready!

Here are some easy options on how to cook the pumpkins chunks.  Use whatever method is best for you.

1)  Microwave:  Place pumpkin chunks, skin side up, in a glass baking dish.  Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent.  Microwave on HIGH for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.

2)  Oven-Roasting:  Heat oven to 350 degrees.  Place pumpkin chunks, skin side up, in a glass baking dish.  Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.

3)  Slow Cooker:  Place pumpkin chunks, skin side down, in slow cooker.  Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.

4)  Steaming:  Heat water to boiling in a saucepan that fits a steamer.  Place pumpkin chunks in steamer container and place over pan.  Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.

For all methods after pumpkin is cooked, scoop out pulp and discard skin.

Pulp can be pureed in a blender or food processor, or stirred by hand until smooth, or you can keep it chunky, if desired.

Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for 6 months.  A 2-3 pound pumpkin will make about 2-1/2 cups of puree.

We wouldn’t want anything to go to waste, time to cook up the seeds!

To make roasted pumpkin seeds, place seeds in a colander and rinse.  Pick out all pieces of pulp.  Place seeds on a baking sheet and pat dry.  Heat oven to 350 degrees.  Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.  Bake for 10 minutes, stir, and return to oven.  Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.

If you would like a complete “How-To Cook Pumpkin Seeds” with step-by-step instructions visit this page:  http://halloween.betterrecipes.com/how-to-cook-pumpkin-seeds.html