I spend a lot of time in my kitchen around Halloween preparing spooky treats. Whether you’re hosting a Halloween Party, bringing treats to your kids school or just want to get in the Halloween spirit, I found some frightfully fun desserts to try this Halloween season! These desserts are sure to be spooktacular!

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Image via Melanie Makes

Mini Monster Chocolate Whoopie Pies with Orange Filling

Recipe via Melanie Makes

Serves 5.5 Dozen

What You’ll Need:

Mini Monster Chocolate Whoopie Pies

  • 4 cups flour
  • 1-1/3 cups cocoa
  • 2-1/2 teaspoons baking soda
  • 1 tablespoon salt
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 2 tablespoons coffee, prepared
  • 2 teaspoons vanilla
  • 2 cups Tru Moo Chocolate Milk

Orange Cream

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • ½ cup Tru Moo Orange Scream milk
  • 2-3 drops orange food coloring, optional
  • Candy Eyes
  • Icing Bag

Let’s Make Mini Monster Chocolate Whoopie Pies

  1. Preheat oven to 350 degrees.
  2. In large bowl, whisk together flour, cocoa, baking soda, and salt.
  3. In mixing bowl, cream together butter and sugar. Add egg, coffee and vanilla and mix until thoroughly combined.
  4. Mix in flour mixture and chocolate milk alternating between the two and beginning and ending with flour mixture.
  5. Using a tablespoon scoop, scoop batter onto parchment or silicone lined baking sheet, leaving 2″ around each cake. Bake for 8-10 minutes or until cakes spring back to the touch. Cool halves completely before assembling.

Orange Cream

  1. Cream butter and half of the powdered sugar together with mixer. When combined, mix in remaining powdered sugar.
  2. Add milk and mix together until combined.
  3. Stir in food coloring, if desired.

To Assemble Whoopie Pies

  1. Fill large pastry bag with orange cream. Pipe cream to bottom of one cake halve and top with another cake halve.
  2. Add a dot of frosting to the back of candy eye and adhere to top of whoopie pie as desired. 

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Image Via Smart School House

Ghost Meringues

Recipe via Smart School House

What You’ll Need:

  • Electric Mixer
  • Icing Bag
  • 4 Egg Whites
  • 1/2 tsp of Cream of Tartar
  • 1 cup of Sugar
  • Black Decorating Icing Gel

Let’s Make Ghost Meringues:

  1. Preheat oven to 225 degrees.
  2. Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy. Note: you will see lots of little bubbles
  3. Add your sugar in small amounts
  4. Mix in the cream of tartar.
  5. Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).
  6. Prepare your baking sheet with a layer of foil covered with non-stick spray.
  7. Place the meringue mixture into an icing bag.
  8. Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).
  9. Bake them for about 45 minutes or until the tops become a little brown.
  10. Once they are completely cooled, they will harden and be ready to decorate with black gel frosting.
  11. Add eyes and mouths to your ghost.
  12. Store in an airtight container.

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Image via Chelsea’s Messy Apron

Melted Witch Cookies

Recipe via Chelsea’s Messy Apron

What You’ll Need:

Cookies

  • 1 cup (2 sticks) salted butter
  • 1 cup + 2 tablespoons white sugar
  • 1 large egg
  • 1 and 1/2 teaspoon Mexican vanilla extract
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon orange extract
  • 1 teaspoon cornstarch
  • 2 teaspoons baking powder
  • 2 and 3/4 cup all-purpose white flour

Frosting

  • 1 recipe of Royal Icing or your favorite frosting recipe
  • Green Food Coloring

Decorations

  • 24 Bugles
  • 12 Oreo sandwich cookies
  • 1 cup milk or dark chocolate chips
  • 2 teaspoons vegetable oil
  • Crispy Chow Mein Noodles
  • 24 Pretzel Sticks

Let’s Make Melted Witch Cookies

  1. Preheat the oven to 350 degrees F.
  2. Cut the VERY cold butter with a knife into 1-inch cubes. Place in the stand mixer with the sugar. Beat until completely creamy and “light + fluffy”.
  3. Add in the egg, Mexican vanilla extract, almond extract, and orange extract. Beat until completely combined.
  4. Add in the cornstarch, baking powder, and 1 cup of flour. Beat until completely combined scraping the edges as needed. Add in the next cup and beat until a dough forms. Add in the final 3/4 cup adding an additional 1/4 cup as needed for a dough that is firm enough to be cut out into shapes (or a circle).
  5. If the dough looks crumbly, keep beating until a dough does form (it will form even though it looks like straight crumbles!!) and if needed knead it with your hands. Just be careful to not overwork the dough as that leads to tough cookies.
  6. In between two sheets of plastic wrap or wax paper, roll out the dough to about 1/2″ thickness. Cut out the cookies and place on a parchment or silicone lined tray.
  7. Bake for 12-14 minutes watching carefully for when they slightly brown at the edges/bottom. Be careful to not overbake – the center should still look soft and not be brown at all. Under-baking slightly is huge for the flavor and texture of these cookies.
  8. Allow to cool on a cooling rack for about 2 minutes. Then place the cookies in a single layer (or separated with wax paper) in a large re-sealable bag. Seal the bag to keep the moisture in and the cookies ultra soft. Remove when cooled and ready to frost.

To decorate

  1. Follow directions to make royal icing or make your favorite frosting and dye it green. (I use an icing bag fitted with a #2 tip to pipe the outline of the puddle and to attach the broom + witch hat. Then I use a small bottle to flood the inside of my puddle outline. If you’ve never used royal icing, here’s a tutorial I love.)
  2. Either pipe and flood (using royal icing) or frost (using regular frosting) a “puddle” shape onto each cookie and let it dry completely.
  3. Using leftover royal icing or frosting, attach a pretzel stick to one side of the cookie. Carefully piece each chow mein noodle to the bottom end of the pretzel to look like the base of the broom. Again, use the royal icing to attach the chow mein noodles.
  4. While waiting for the puddle on the cookies to dry (if you did royal icing), make the witch hats.
  5. In a small microwave safe bowl, combine the chocolate chips and the vegetable oil. Microwave in bursts of 15 seconds stirring for 15 seconds in between each burst until the chocolate is melted.
  6. Using dipping tools or a fork to help you, dip the bugle in the chocolate and shake off the excess chocolate. Separate an oreo cookie and remove the frosting. Dip one of the cookie sides in the chocolate and attach the chocolate-covered bugle to the now chocolate covered cookie.
  7. Set on a cookie sheet lined with parchment paper to allow to set up. Attach using leftover frosting or royal icing.

These desserts are perfect for your sweet fang! I hope that these desserts are a great addition to your Halloween traditions. Happy Baking!

Xoxo,

Candy

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