(This is a guest post)
When Halloween rolls around it’s time for parties that scream out for fun and festive Halloween desserts. Caramel apples and sugar cookies shaped like ghosts used to be the height of creativity when it came to Halloween delicacies. Even though a novelty cookie might be whimsical, Halloween is the time of year to really allow your imagination to run wild. Whether it’s a party at home or school or just Wednesday night dinner with the family, any time is an appropriate time for a frighteningly delicious dessert.
Not Too Trick-y
Some of the best Halloween recipes have simple ingredients and are easily assembled. The majority of the time involved is usually for baking or “resting in peace” in the fridge. You might have an entire afternoon at your disposal or just 30 minutes before dinner, but no matter what your timeframe is, you can create a spooky and spectacular dessert to treat your family or guests.
Graveyard Ghosts and Goblins
Halloween isn’t Halloween without ghosts, goblins and a graveyard – and with this Halloween dessert you get both. Decorate your graveyard with patches of “grass” that you make by snipping tufts out of green fruit snack rolls with a pair of cooking shears.
- 2 pkg. (3.9 oz. each) chocolate instant pudding mix
- 3 cups cold milk
- 1 tub (12 oz.) non-dairy whipped topping, thawed, divided
- 15 chocolate sandwich cookies, crushed (about 1 1/2 cups)
- Assorted decorations: oval or peanut shaped sandwich cookies, decorating gel, 5 candy pumpkins, 10 candy corn pieces
- Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups whipped topping and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
- Refrigerate 1 hour. Meanwhile, decorate the sandwich cookies with decorating gel to resemble tombstones.
- Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining whipped topping onto dessert to resemble ghosts.
Boo-tiful Brownie Pizza
The only way to improve on a traditional pizza is to make one out of brownies and candy bars. This brownie pizza is so simple, you can make more than one and top each of them with different types of candy bars — or make a “supreme” with a variety of candy bars all on one pizza.
- 1 pkg. (16 oz.) brownie mix
- Yellow and red food coloring (15 drops yellow, 3 drops red)
- 2 cups thawed non-dairy whipped topping
- 12 fun-size candy bars (1/2 oz. each), chopped (about 1 cup)
- 2 Tbsp. Halloween sprinkles
- Heat oven to 350 degrees Fahrenheit.
- Prepare brownie batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 30 min.
- Add food colorings to the whipping topping; stir gently until well blended. Spread over brownie; top with remaining ingredients.
- Cut into wedges.
Not too scary, but these crisp little packages pack big fall-time flavors like pumpkin, brown sugar, caramel and spice. Make these ahead of time or even make extra for serving later in the holiday season. They freeze well and can be kept up to 2 months. Just bake them straight out of the freezer for 15 minutes at 350 degrees to reheat.
- 12 caramels
- 1 tsp. water
- 1/2 cup sour cream
- 1 tsp ground cinnamon, divided
- 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
- 1/2 cup canned pumpkin
- 1 Tbsp. brown sugar
- 1 tsp. flour
- 1/4 tsp. orange zest
- 20 won ton wrappers
- 1 egg white, lightly eaten
- 2 cups oil
- 1 Tbsp. powdered sugar
- Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
- Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
- Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.
Spooky Spiderweb Cheesecake
Spider webs are a Halloween essential — especially if they’re edible. You can find a plastic spider at a novelty or dollar store to set up house in your cheesecake web, but you can also fashion one using a large black gumdrop for the body and pieces of black rope licorice for the legs.
- 18 chocolate sandwich cookies, finely crushed (about 1 1/2 cups)
- 2 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz, each) cream cheese, softened
- 3/4 cup sugar
- 1 can (15 oz.) pumpkin
- 1 Tbsp. pumpkin pie spice
- 3 eggs
- 1 cup sour cream
- 1 square semi-sweet chocolate
- 1 tsp. butter or margarine
- Heat oven to 350 degrees Fahrenheit.
- Mix cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
- Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web. Refrigerate 4 hours.