Spooky & Sweet Little Treats
Whether you are just getting into the spirit of Halloween before taking the family trick-or-treating or
throwing a full-blown monster bash, the recipes below have all the ingredients you need to create some
frightening and festive fun.
Oreo Truffle Eyeballs
INGREDIENTS:
1 package Oreo cookies (about 36 cookies)
8 oz. cream cheese, softened
15 oz. chocolate melting wafers
2-3 oz. white chocolate melting wafers
DIRECTIONS:
Add one package of Oreo cookies to a food processor and pulse into fine crumbs. Transfer crumbs to a large mixing bowl and add softened cream cheese. Stir until mixture is smooth and fully combined. Roll the dough into 1½-inch balls and arrange them on a small baking sheet lined with wax paper. Place them in the refrigerator and chill for one hour. Melt the chocolate in a candy melting pot and then switch to the warm setting so the chocolate remains smooth while dipping. Using a dipping tool, coat each Oreo ball in the melted chocolate, making sure to cover it entirely. Place each truffle on the paper-lined baking sheet and allow the chocolate to harden. Melt a small amount of white chocolate until smooth and transfer it to a piping bag. Pipe small white dots onto each chocolate-coated Oreo ball to
create the eyes, adding tiny chocolate dots for pupils. Let the decorated truffles set completely before serving.
Ghostly Hot Chocolate
INGREDIENTS:
4 cups whole milk
½ cup heavy cream
½ cup sweetened cocoa powder
4 oz. semi-sweet chocolate, finely chopped
1 tsp. vanilla extract
Pinch of salt
Ghost-shaped marshmallows
DIRECTIONS:
In a medium saucepan, whisk together the sweetened cocoa powder and salt. Gradually whisk in about ½ cup of the milk until smooth and then add the remaining milk and heavy cream. Heat over medium heat, stirring frequently, until hot and steam ing, but do not boil. Stir in the chopped semi-sweet chocolate until melted completely and mixture is smooth and creamy. Remove from the heat and stir in the vanilla extract. Pour hot chocolate into mugs, and top with a ghost-shaped marshmallow for a spooky Halloween finish
Halloween Puff Pastry Mummies
INGREDIENTS:
1 sheet frozen puff pastry, thawed
6 hot dogs, cut in half
1 egg
1 Tbsp. water
“Everything Bagel” seasoning
24 candy eyes
Small amount of yellow mustard or cream cheese
Ketchup or mustard (for dipping)
DIRECTIONS:
Preheat the oven to 400°F and line a baking sheet with parchment paper. Unfold the puff pastry and slice it into ¼-inch wide strips using a pizza cutter. Wrap each hot dog half with the pastry strips; overlap the strips slightly to create a bandaged look and leave a small opening near the top for the mummy’s face. Whisk together the egg and water and brush this egg wash over the pastry lightly. Sprinkle “Everything Bagel” seasoning on the pastry and bake for 15-18 minutes or until the pastry is puffed and golden brown. Let the mummies cool for about five minutes before attaching the two candy eyes (in the face area) using a tiny dot of mustard or cream cheese. Serve warm with ketchup and mustard for dipping.
Monster Eye Eggs
INGREDIENTS:
6 large eggs
¼ cup mayonnaise
1 tsp. yellow mustard
1 tsp. apple cider vinegar
⅛ tsp. salt or to taste
⅛ tsp. black pepper
Red food coloring
6 black olives, halved
DIRECTIONS:
Place eggs in a saucepan and cover with water. Once the water starts boiling, remove from heat and cover. Let sit for 10-12 minutes and then transfer eggs to an ice bath to cool before peeling. Slice peeled eggs in half lengthwise and carefully remove the yolks. Place yolks in a bowl and mash until smooth. Then, add mayonnaise, mustard, vinegar, salt, and pepper to the yolks, and blend until the filling is combined and creamy. Spoon or pipe the yolk mixture back into the egg white halves. After filled, use
a toothpick dipped in red food coloring to draw thin lines across the surface of each egg white to create a spooky veined effect. Place a halved black olive in the center of the yolk to complete the eyeball. Chill until ready to serve.
