Forget the spooks, Halloween is all about the sweet treats. You’ll be able to pick your poison from this selection of recipes for Apple Cider Ice Cream, Creepy Cookie Pizza, and cute little Haunted Haystacks.
All the flavors of fall and Halloween are rolled into this scoop of amazing Apple Cider Ice Cream. Add hot cinnamon apples and a creamy caramel and you’ll have a dessert made in heaven. This recipe is perfect for a small get-together, or freeze a couple of batches and serve it up at the next Halloween carnival. Kids and adults, young and old, will enjoy a slice of Creepy Cookie Pizza. What’s not to love about a giant cookie filled with chocolate candy? Create the creepy spider web icing with powdered sugar and cream or milk. And to make it really scary, decorate the top of the cookie with a plastic spider.
Who remembers their mom making haystack candy? They are often made with broken, small pretzel sticks, but most commonly made with chow mein noodles. These adorable Haunted Haystacks are adorned with candy eyes, peeping from beneath the hay!
Dress your Halloween table with decorative ghosts and goblins, or keep it fresh with pumpkins of all shapes and sizes. Inexpensive decorations look just as festive, constructed from orange and black paper. For a really spooky effect, place a few pieces of dry ice in a bowl of water. This will make a big impact as the kids come by or your guests arrive, creating a smoky fog in and around the Halloween treats on your table.
Creepy Cookie Pizza
6 tablespoons unsalted butter, room temperature
1/3 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange and black, (or brown)
M & M candies
2/3 cup powdered sugar
2 ½ tablespoons cream or milk
Toy spider (optional)
Preheat oven to 350°. Line a 10-inch oven-safe skillet or pizza pan with parchment paper.
In medium mixing bowl, cream together butter and sugars by hand or with an electric mixer. Add egg and vanilla. Beat until well blended.
Stir in flour, baking soda, and salt. Fold in M & M’s.
Spread mixture into the prepared pan and bake for 18 to 20 minutes. Let cool.
In small mixing bowl stir together powdered sugar and cream or milk until well blended. Place mixture into a zip-top bag. Seal and cut off 1/8-inch from one bottom corner of the bag. Pipe the icing in a spiral pattern onto the cooled cookie. Drag a toothpick from the center of the cookie to the outer edge in 8 different places, a few inches apart, to create the spider web. Add plastic spider until time to cut. Cut into 8 pizza slices and serve.
11 ounces butterscotch chips
8 ounces chow mein noodles
36 candy eyeballs
In a medium, microwave-safe mixing bowl, melt butterscotch chips for 30 seconds then stir. Micro- wave again for 30 additional seconds. Stir until smooth. Up to 10 seconds longer in the microwave may be necessary.
Add noodles to melted chips and fold to incorpo- rate and coat each noodle.
Drop by rounded tablespoons onto wax paper and immediately affix 2 eyeball candies to each stack. Makes 18.
APPLE CIDER ICE CREAM with
CINNAMON APPLES & CARAMEL SAUCE
Apple Cider Ice Cream
2 cups heavy cream
1 cup apple cider
3/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg
In medium bowl, whisk together cream, cider, sugar until sugar is dissolved. Whisk in vanilla, cinnamon, salt, nutmeg.
Pour into countertop chilled freezer container. Insert paddle, cover with lid and start the machine. Freeze for 20 to 25 minutes for soft-serve.
Transfer to airtight container and place in refrigerator freezer for 2 hours to achieve a firmer consistency, which is recommended when adding hot cinnamon apples and warm caramel sauce. Makes 6 servings.
2 large apples, peeled and cut into small wedges
1 tablespoon butter
1 ½ tablespoons sugar
1 ½ tablespoons brown sugar
1 teaspoon cinnamon
Melt butter in a small saucepan
over medium heat. Add apples, sugars,
cinnamon. Reduce heat to medium-low,
stirring often. Cook for approximately 5
minutes or until sugar is dissolved and the
apples reach your desired texture
(I like them a little bit crisp).
¼ cup butter
¼ cup sugar
¼ cup brown sugar
½ cup heavy cream
Pinch of salt
In a small saucepan, cook sugars and butter over medium-high heat until sugars dissolve and mixture starts to bubble. Remove from heat and add cream, stirring until blended. Return to heat and continue cooking for 2 minutes, stirring continually. Remove from heat; sauce will thicken a little as it cools. Serve warm over indi- vidual servings of cinnamon apples. Makes
6-8 servings. (This sauce is good on vanilla ice cream, as well.)