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HALLOWEEN RECIPES

1.  CANDY CORN AND WHITE CHOCOLATE COOKIES

INGREDIENTS:

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips (or salted peanuts)

DIRECTIONS:

In a large bowl, mix together the first 5 ingredients on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.

Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated.

Form heaping two-tablespoon mounds (~ 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.

Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.

Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months.

Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe and Image From Averie Cooks

2.  PUMPKIN CHEESECAKE TRUFFLE MUMMIES

INGREDIENTS

1½ cups gingersnap cookie crumbs
¼ cup canned pumpkin purée
⅓ cup graham cracker crumbs
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
3 ounces cream cheese, softened
½ cup white chocolate chips
1 cup or more white chocolate chips for dipping
red food coloring

INSTRUCTIONS

In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.

Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.

Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate.

Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.

Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes.

Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.

Recipe and Image From Creme de la Crumb

3.  JACK O'LANTERN CHEESE DIP

INGREDIENTS:

2 cups grated cheddar cheese
1/2 cup  (4 oz) cream cheese, softened
1 cup  sour cream
5-6 Tbsp black olives, chopped
1 garlic clove

DIRECTIONS:

Combine the cream cheese, sour cream and minced garlic. Spread it evenly on a round plate.

Spread the grated cheddar cheese on top.

Make the eyes, nose and mouth using chopped black olives.

Serve with baked pita chips.

Recipe and Image From Roxy's Kitchen

4.  SPOOKY SPIDER DEVILED EGGS

SPIDER EGGS.jpg

Use your favorite deviled egg recipe and decorate with olive or you this one from Delicious as it Looks. 

INGREDIENTS:

6 hard-boiled eggs, halved
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
whole black olives

DIRECTIONS:

Cut eggs in half lengthwise. Slip out yolks and mash.
Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper.
Cut whole olive in half lengthwise.
Put one half on mashed yolk for the spider's body.
Thinly slice the other half of the olive for the spiders legs. Put four legs on each side.

Recipe and Image From Delicious as it Looks