Walking into Spider webs Brownies

Ingredients:

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 (7 ounce) jar marshmallow creme
1 (1 ounce) square semisweet chocolate

Instructions:

Stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat and beat in the sugar while still hot. Let it cool off for about ten minutes then add eggs and vanilla, blending well. Next you’ll gradually stir in the flour and nuts. Pour into a 13 x 9 inch baking pan and bake at 350 degrees F for 30 minutes, or until toothpick stuck in the middle comes out clean. As soon as you take the brownies out of the oven drop spoonfuls of marshmallow creme on top! Spread it out evenly like frosting a cake. Time to make some webs. You can grab a premade squeezable tube of decorator chocolate if you have a shop nearby that sells cake decorating supplies. If not, you can make one up yourself.
Melt semisweet chocolate and pour into a Ziploc bag. Snip a tiny corner at an angle and use the bag like a decorating bag to drizzle web designs over the brownies.

Flying Broomstick Ghosts

What You Need:

1 (3 ft.) roll of chewy fruit snack
14 (3 inch long) pretzel sticks
2/3 C white baking chips
1 t miniature semisweet chocolate chips

How to Make It:

Cover a cookie sheet completely with wax paper.
Unroll the fruit snack and cut the long end of the snack from end to end into 1/2 inch fringe.
Cut the roll into 2 inch segments.
Wrap a piece of the fringed fruit snack around one end of each pretzel stick.
Use your fingers to press the fruit snack onto the pretzel to make it stick well.
Place the pretzel sticks onto the prepared cookie sheet.
Place the white baking ships into a saucepan placed over low heat.
Stirring almost constantly with a wooden spoon heat the chips for 5 minutes or until completely melted.
Remove the pan from the stove.
Measure out 1/2 t of the melted chips and pour into a ghost shape over the middle of a pretzel stick to form a ghost.
Continue until you have made all 14 ghosts.
Press 3 of the chocolate chips onto each ghost head for the eyes and a nose.
Allow the ghosts to set at room temperature for 45 minutes or until they have hardened.

If you are strapped for time you can melt the white baking chips in the microwave instead of on the stove. Place the chips into small microwaveable dish and microwave on high for 30 seconds then stir until the chips have completely melted. Place the completed ghosts in the freezer for 5 minutes to harden.

Makes 14 candies

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 minutes
Hardening Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information (approximate values per candy)
Calories 50; fat 3g; sodium 20 mg; carbohydrates 7g; sugar 6g; protein 0g

Creepy Black Cat Cake

What You Need:

1 (18.25 oz.) chocolate cake mix
1 (16 oz.) can chocolate frosting
2 yellow gumdrops
1 green gumdrop
1 red gumdrop
2 pieces of shoestring black licorice
6 pieces of candy corn

How to Make It:

Set the oven temperature to 350 degrees and allow the oven to preheat.
Line 2 round 9 inch cake pans with parchment paper and lightly grease.
Prepare the cake mix according the package directions.
Pour the batter into the 2 prepared cake pans.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and cool the cakes 10 minutes in the pans.
Remove the cakes from the pans and place on a wire rack to cool to room temperature.
Remove the parchment paper from the cakes.
Place one of the cakes on a large platter or covered board.
From the remaining cake cut a 1 in wide crescent shape slice to form the cat’s tail.
From the cut cake measure 2 inches from the center and make a vertical cut.
Cut this piece in half to form the cat’s ears and set aside.
Trim the remaining piece of the cut cake to form a circle for the cat’s head.
Spread frosting over the top and sides of the first piece of cake.
Attach the tail to the bottom of the cake with a little frosting then frost the tail.
Attach the cat’s head with frosting then frost the head.
Attach the cat’s ears with frosting then completely frost the ears.
Place the yellow gum drops on the heat to represent the eyes.
Cut the green gum drop in half and attach to the yellow eyes using toothpicks.
Place the red gum drop on the face for the cat’s nose.
Cut the black licorice and press it into the cat’s face for its whiskers and mouth.
Press the candy corn into the base of the cat, three on each side, to represent its toes.

This black cat takes a little time to put together but it’s worth the trouble when you place it on the Halloween party table. The kids will get a kick out of seeing and eating this piece of work. Brownie mix may be used in place of the cake mix if you prefer.

Makes 20 servings

Preparation Time: approximately 25 minutes
Baking Time: approximately 20 minutes + cooling
Total Time: approximately 45 minutes + cooling

Eewy Gooey Eyeballs

Ingredients:

3 oz lemon gelatin
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise

Instructions:

Dissolve lemon gelatin in 1 cup water in double boiler. Add marshmallows and stir constantly to melt. Remove from heat and add the pineapple juice and cream cheese, beat together until smooth. Fold in whipped cream and mayonnaise. Allow to cool until firm. Get out the melon baller and scoop full balls. Decorate using food coloring and a clean small paintbrush (the kind that kids get with watercolors) Now you have gross slimy eyeballs ready for the party goers!

Wacky Halloween Lollipops

What You Need:

1 1/2 C of sugar
3/4 C of water
2/3 C of light corn syrup
1/2 t cream of tartar
1/2 t peppermint oil
Black and orange paste food coloring
10 lollipop sticks

How to Make It:

Butter 10 assorted size round cookie cutters and place them on a parchment lined baking sheet.
Place the sugar, water and corn syrup into a saucepan and place the pan over medium heat.
Stir in the cream of tartar and cook the mixture, stirring constantly until the sugar has dissolved.
Stop stirring and bring the mixture to a boil.
Continue cooking without stirring until a candy thermometer reaches 300 degrees.
Remove the pan from the heat and stir in the peppermint oil.
Be careful to keep your face away from the pan when stirring in the oil as the aroma is very strong.
Spoon 1/4 C of the mixture into two separate custard cups and tint one cup orange and one cup black.
Pour the remaining mixture into the prepared cookie cutters.
Drizzle the black and orange sugar mixtures over the cookie cutters and use a toothpick to swirl the mixture through each lollipop.
Remove the cutters just before the lollipops completely harden and place a lollipop stick into each lollipop.

These lollipops can be made with size or shape of cookie cutter. Once they have hardened wrap them in plastic wrap and tie them with a Halloween bow. They make great hand out treats for all those scary trick-or-treaters.

Makes 10 lollipops

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