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Spooky Halloween Treats!

Spooky Halloween Treats!

Halloween is one of our favorite times of year, and in the past we have always done a special image to celebrate the spooky season, this year we had so much fun working on other projects that we ran out of time. Nevertheless we still wanted to do something fun and festive so instead of a CG image our team decided to do a Halloween bake-off. Let us know which one is your favorite!

 

Alison’s Halloween Fudge:

 

 

Chocolate layer:

  • 1 ½ cups dark chocolate chips
  • ½ can sweetened condensed milk
  • 1 tablespoon butter
  • 2 tablespoons marshmallow cream
  • 8 Halloween Oreo cookies broken into chunks

White layer:

  • 1 ½ cups white baking chips
  • ½ can sweetened condensed milk
  • 1 tablespoon butter
  • 2 tablespoons marshmallow cream
  • Sprinkles
  • Edible candy eyeballs
  • Candy corn

 

  1. Go to the store to get your ingredients (plan extra time as you will go to two different grocery stores and eventually end up at Hobby Lobby buying expensive sprinkles, because the grocery stores won’t have any related to Halloween.
  2. Reward yourself with a latte from Starbucks after finally finding your sprinkles.
  3. Pull out a saucepan and an 8×8 baking dish.
  4. Open all your ingredients and begin snacking on the candy corn… this will last the entire time you’re cooking.
  5. Combine the chocolate chips, sweetened condensed milk and butter in your saucepan over low heat, then turn it up to medium when you’re tired of waiting. Stir until melted and creamy. Add the marshmallow cream and then stir again. Fold in the Oreo cookie chunks gently. Pour into foil lined baking dish. Set aside.
  6. Combine the white chips, sweetened condensed milk and butter in another saucepan over low or medium heat, whatever you’re feeling. Stir until melted and creamy. Stir in the marshmallow cream and let cool for 2-3 minutes. Stir in sprinkles, it doesn’t matter how many because it’s Halloween and we can have all the treats we want. Pour over the chocolate layer.
  7. Top it all off with candy corn, eyeballs and anything else you can think of.
  8. Schedule a dentist appointment because you ate all the candy corn and this fudge is SWEET!

 

 

Mark’s Unnaturally Invisible Treats :

 

  1. Gather all supplies and ingredients (don’t forget the decorations)
  2. Mix ingredients together until it is the correct consistency
  3. Pour into a container, any size works!
  4. Give plenty of time for the desert to process
  5. Time to decorate (this is where you can get really creative), pick out any of your favorite decorations and adorn your beautiful dessert however you see fit.
  6. Enjoy!! This is a timeless dessert that never gets old and its not too bad for you either!

 

 

Jolene’s Día De Los Muertos Skull Cakes:

 

Supplies:

1 box of Duncan Hines French Vanilla cake mix + Supplies to make said box into batter

1 lbs of Lowes Foods Bakery Whipped Icing

1 Skull cake pan mold (Nordic Ware brand, from Amazon)

Cooking spray

4 piping bags

4 #2 nibs for piping bags

Food coloring in: Black, Hunter Green, Royal Purple, Hot Pink, Orange

Various mixing utensils (i.e. bowls, spoons, mixing machines)

 

Directions:

  1. Set oven to appropriate temperature as depicted on the cake batter box – I set mine to 325 degrees F
  2. Make the cake batter according to the box instructions with stand mixer
    1. While batter is mixing – slowly add black food coloring to mixture until desired color is achieved (color will deepen once the cake is cooked)
  3. Prepare small batches of icing in small bowls with different food coloring
    1. You will need a batch of:
      • Orange icing
      • Pink icing
      • Purple icing
      • Green icing
  1. Once cake batter mixture is thoroughly mixed, lightly spray skull pan with cooking spray and pour appropriate amount of matter into each mold.
    1. Give the pan a good shake and tap on the counter to bring any air bubbles to the surface
  2. Put pan in the oven to cook – I cooked mine for 32 minuets
  3. Add icing to piping bags – one color per bag
  4. Once cake is thoroughly cooked, take out of the oven and put pan in front of fan to quickly cool
    1. Make sure you do the toothpick test!
  5. Once cake is at room temperature, slice the domed bit off of the bottom of skull and ice with white icing
  6. Momentarily forget what a “día de los muertos” design looks like, and begin piping your design carefully on each cake using various mixtures of colors and patterns
  7. Voilà, a cross between a “día de los muertos” skull cake and a tiki head!

 

Happy Halloween!

 

 

Stewart’s Halloween Delights:

 

  1. Stop at supermarket on the way home to pick up adult beverages.
  2. Upon entering the store RUN past the produce department, averting your eyes. Actually focusing on a vegetable will ruin the result.
  3. Aisle 2. Enter quickly, scanning the shelves for Peeps. They’re at eye level, just beyond a child’s reach. Ignore the evil chocolate on the shelves behind you. It can seduce you and lead you toward darkness.
  4. Pay for Peeps.
  5. Serve frozen, microwaved or raw for up to 10 years.

 

 

Eileen’s Spiderweb Cupcakes:

 

  1. Choose your poison of choice for your cake. Preferably chocolate or dark mix.
  2. Bake according to instructions. Let cool.
  3. Apply frosting liberally. Try to get a smooth surface across the top.
  4. Using black gel frosting to create a spiral. Start from the center and move slowly outwards. More rings the better.
  5. Drag a toothpick from the center of the spiral to the outer edges of the cupcake. Make sure you drag through the icing to distort the black frosting into a spiderweb creation.
  6. Devour your creations like there is no tomorrow.

 

 

Kenzie’s Brownie Graveyard:

 

Supplies:

  • Box of brownie mix
  • Tombstone mold
  • Eggs
  • Vegetable oil
  • Oreos
  • Whatever baking supplies are in your mom’s kitchen

Directions:

  1. Overestimate your baking abilities
  2. Go to the store and buy something Halloween related and decide to wing it.
  3. Begin your first attempt, start preparing your brownie batter and scoop with a spoon into your molds. Put them in the oven and forget to set a timer.

BONUS PRO TIP: throw away your batter box and then dig out of the trash to remind yourself of what you need to do (repeat up to 5 times)

  1. realize the first attempt didn’t work and you now need to start over, contemplate going to the store and purchasing a pre-made dessert but decide to push through.
  2. Use the candy melts so conveniently located in your mother’s kitchen and pour into your mold and set in freezer. Then put the remainder of the brownie batter into a pan and follow the instructions on the box.
  3. Once everything is finished baking and cooling disperse crushed cookies on top of brownies and decorate as desired.

And bam! You have an entire afternoon spent on a mediocre dessert. You’re welcome.

 

 

James’s Halloween Treats:

 

  1. Wake up at 9AM on a Saturday Morning, get ready, and go to the Walmart Supercenter.
  2. Look at Halloween treats selection and spend an unnecessary amount of time deciding what to get.
  3. Purchase black cupcakes with a ghost on them, cause Halloween and ghosts are cool.
  4. Also buy sugar-coma cookies that I probably won’t eat.
  5. Pay for items and lament over having to look at cupcakes that I can’t eat until Monday!!!!

 

 

Eileen’s Creepy-Crawly Cookies:

 

Single batch (12-18 cookies) (Can easily double or triple the batch)

Using a bowl and mixer (hand mixer or self standing mixer):

  1. Cream together:
  • ½ cup Crisco
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  1. Add to above and continue creaming:
  • ½ cup peanut butter – creamy or chunky
  1. Stop your mixer and place dry ingredients on top, then mix into cream mixture together:
  • 1 ¼ cup flour
  • ¾  tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Preheat oven to 375 degrees.

Roll balls of cookie dough between the palms of your hands. Place on cookie sheet with plenty of room between. (Size of dough balls is up to you.)

Using a fork with long tines, dip the fork into water, then press criss-cross across each dough ball to press the ball down, to about ½ inch high.

Bake each cookie sheet for 8-10 mins. REMOVE BEFORE THEY LOOK DONE. Let sit on the cookie sheet until they are firm enough to move to a cooling rack without falling apart.

Store in an air tight container. Might need to add 1 slice of white bread to keep them soft. Keep the bread from touching the cookies.

 

 

 

 

 

We hope you enjoyed these spooky and delicious desserts, have a happy and safe Halloween!!

October 31, 2019
Mark Wagoner
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