1. Spooky Halloween Eyeballs
- Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
- Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
- Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening, 2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips
- Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
- Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.
- 1 (12 ounce) package white chocolate chips, or as needed
24 peanut-shaped peanut butter sandwich cookies
48 miniature chocolate chips
Eerie eyeball pops
Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
- Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
- Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.
100g/4oz Madeira cake
100g Oreo cookies
100g bar milk chocolate, melted
200g bar white chocolate, melted
few Smarties and icing pens, to decorate
10 wooden skewers
½ small pumpkin or butternut squash, deseeded, to stand pops in
- Generously pipe frosting onto a 2-1/2-inch cupcake. Remove paper bake cup from a 1-3/4-inch cupcake and place the small cupcake, upside down, on top of the large cupcake. Generously pipe frosting on top of small cupcake. Top with a doughnut hole. Use frosting to secure any unstable parts of the stack.
- On parchment paper, roll a 1-1/2-inch-diameter ball of fondant into a 6-inch-diameter circle. Drape fondant circle loosely over the cupcake stack, pressing or creasing fondant to make the stack look more ghostly.
- Use frosting to attach candy-coated sunflower kernels to the fondant for eyes and mouth or use black icing to pipe eyes and mouth.
1 cup white sugar
2/3 cup margarine or butter
2 Teaspoons baking powder
2-3 cups flour
2 dozen almond slices ( or pumpkin seeds if you have allergies)
some dry hot chocolate powder mix, cocoa, cinnamon powder or other brown powder
2 dozen mini white marshmallows for bones
red and green food colouring
red icing ( 1/4 cup icing sugar and a bit of butter/margarine), red jam, or something red to hold the marshmallow "bones"
- Preheat oven to 375F
- Put 1 cup of white sugar and 2/3 cup margarine/butter in a mixing bowl and cream the butter (mix it with large or wooden spoon) until it is a uniform paste.
- Add both eggs, salt, baking powder, and any optional flavouring, and mix thoroughly
- If you are making green witch fingers, add a few drops of green food colouring now while it is wet, and mix
- To your wet mixture add a cup or so of flour, and mix.
- If the dough is sticky, keep adding flour a 1/2 cup at a time until it is not sticky, and you can roll it in your hands easily. Flour your counter top a bit prepare your cookie sheet with ( optional foil) and grease it with a bit of butter/margarine on a piece of paper towel, and sprinkle flour on the top of the sheet
The last but not least the "SausageMan"