Here are some Halloween recipes we've done...
Butterfinger Eyeballs (Adapted from Nestle)
1 1/2 cups creamy peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar, sifted
2 Butterfinger candy bars, finely chopped
3 cups white chocolate chips
2 tablespoons trans-fat free shortening (I use Spectrum Organic)
Reese's pieces candy and red decorating gel to embellish the peanut butter balls
In a large mixing bowl, combine peanut butter and butter until thoroughly combined. Add confectioners' sugar and mix until combined - it will be a bit dry at first, but it will come together. Stir in chopped Butterfingers. Shape the dough into 1" round balls and place on parchment lined baking sheets. Place in the freezer to chill for at least 1 hour.
Place white chocolate and shortening in a small heat-proof bowl - set over a small pot of simmering water and stir often. Remove the pot and bowl from the heat when the chocolate is almost smooth, then gently keep stirring until the chocolate finishes melting.
Working with just a few peanut butter balls at a time, place a toothpick in the center of each ball and dip into the melted chocolate - shake off excess and place back on a parchment lined baking sheet. Gently press 1 Reese's pieces candy on top to create a pupil. Repeat procedure with remaining peanut butter balls. Place in the refrigerator and chill until set. Use the red decorating gel to create the bloodshot markings.
Makes about 50 balls.
This isn't a "treat" per se, but it was fun!
Pumpkin-Shaped Pepperoni Pizza
about 2 ounces pepperoni, divided
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1/2 cup pizza sauce
5 ounces shredded sharp cheddar cheese
3 ounces shredded mozzarella cheese
1 green bell pepper, thinly sliced
Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.
Cut 8 pieces of pepperoni into triangle shapes - set triangle shapes aside and place trimmings with the round slices.
Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a large oval or pumpkin shape on a lightly floured surface and transfer to the cornmeal-dusted peel.
Spread pizza sauce over the top, leaving a 1/2" border around the edges. Arrange whole pepperoni slices and trimmings over the sauce. Scatter the top evenly with the cheddar and mozzarella cheeses. Use the triangle-shaped pepperoni to make eyes, a nose and mouth on top of the cheese. Take strips of the green bell pepper and make four rows on top of the cheese to make the indentations of the pumpkin. Arranges several strips on top, if desired, to form the stem.
Slide assembled pizza onto the stone and bake until the crust is golden and the cheese has melted, about 10 to 15 minutes. Remove and let cool slightly before serving.
Makes about 4 to 6 servings.
These were also fun!
Black Cat Cookies
1 cup butter, softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft sticks
48 pieces candy corn
24 red-hot candies
Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture.
Roll dough into 1 1/2". balls and place 3" apart on lightly greased baking sheets.
Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake for 10-12 minutes or until cookies are set. Remove from the oven - immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.
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