Halloween Poke Cake

Ingredients:

CAKE:
3 ounces orange Jell-O mix
3/4 cup boiling water
1/2 cup cold water
1 package white cake mix

TOPPING:
1 1/2 cups cold milk
1 small package instant vanilla pudding mix
1 envelope dream whip topping
1 teaspoon vanilla
1 handful of candy corn

Instructions:

Dissolve gelatin in boiling water. Add cold water and stir until mixed and set aside until ready to use. Prepare cake following the package directions for a 13×9 pan sized cake. Let the cake cool for some time. Using a meat fork or a bamboo skewer “poke” holes to the bottom of the cake about an inch apart, you can do it at random or in a pattern it’s up to you. Pour the liquid gelatin into the holes! Beat together the topping ingredients until stiff peaks begin to form, add food coloring if desired. Frost your Halloween poke cake, sprinkle with candy corn for decoration. Allow to chill so that gelatin sets.

This recipe can be altered for other holidays and themes as well by changing the flavor of gelatin and adding food coloring to the frosting.

Trick-or-Treat Ice Cream Cones

What You Need:

1 (4 oz.) pkg. German sweet chocolate
1/4 C of butter, cubed
3/4 C of sugar
2 eggs
1/2 C of flour
1 t vanilla extract
24 (3 inch) ice cream cones
24 scoops orange sherbet
Black sprinkles

How to Make It:

Preset the oven temperature to 350 degrees.
Place the chocolate and butter into a microwave safe bowl.
Microwave on high for 1 minute then stir until very smooth.
Cool the mixture for 5 minutes.
Pour the chocolate mixture into a large mixing bow and add the sugar.
Break the eggs into the mixture and mix until completely blended together.
Fold in the flour until well blended.
Add the extract and stir well.
Place the ice cream cones, standing straight up, into muffin tin cups.
Fill each cone 2/3 full of the batter.
Bake 20 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs, being careful not to over bake.
Remove the cones from the oven and allow them to cool to room temperature.
Place one scoop of sherbet on top of each cone.
Sprinkle the top of the cones with the black sprinkles and serve immediately.

What a fun twist to an ice cream cone. Kids will love this special Halloween treat. If you can’t find black sprinkles use chocolate sprinkles instead.

Makes 24 cones

Eerie Eyed Mint Cocoa

What You Need:

8 C of milk, divided
1 C mint chocolate chips
1 C instant hot cocoa mix
16 large marshmallows
16 Crows candies
16 lollipop sticks

How to Make It:

Pour 1 C of milk into a saucepan and place the pan over low heat.
Stir in the chocolate chips and hot cocoa mix.
Cook, stirring frequently, for 5 minutes or until the chips has completely melted.
Add the remaining milk and stir to blend in well.
Cook 5 minutes or until the milk is hot.
Cut a slit into the top of each of the marshmallows.
Insert 1 piece of candy into each of the marshmallows slits.
Insert 1 lollipop stick into the bottom of each marshmallow.
Pour the hot cocoa into mugs.
Place 2 of the prepared eyes into each cup just before serving.

Halloween can be a cold gloomy nigh and a cup of hot cocoa can really hit the spot. All ages will get a kick out of these eerie cups of cocoa and they are one of the simplest Halloween treats to create.

Makes 8 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Ginger Ghouls

Who said gingerbread cookies were only for Christmas?

Ingredients:

3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup white sugar
1/2 cup shortening
1 egg
1 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons warm water
1/4 cup raisins for decorating
Different color gel icing

Instructions:

Cream together shortening, sugar, egg and warm molasses. Dissolve baking soda in warm water, and then add to the egg mixture. Next, add flour, spices and salt, mix it all up until well blended. Cover and chill overnight. Prepare a floured surface and get out the rolling pin and cookie cutters. Cut out gingerbread men (or other Halloween like shapes!) and place an inch or two apart on a greased cookie sheet. Use raisins and cinnamon candies for eyes, buttons, etc. Then add gel icing to make bloody legs, arms, and dripping eyeballs!

Munchable Scarecrows

What You Need:

1 (18 oz.) pkg. refrigerated sugar cookie dough
1 C of flaked coconut
Yellow, orange, red and blue food coloring
18 gum drop fruit slices
1 C of powdered sugar, divided
1 T of milk, divided
Mini chocolate chips

How to Make It:

Roll out the cookie dough on a flat surface.
Use gingerbread men cutters and cut out 18 shapes.
Place the cutouts onto a baking sheet and bake according the directions on the package.
Remove the cookies and cool to room temperature on a wire rack.
Place the coconut into a bowl.
Add enough yellow food coloring to color the coconut to resemble the color of straw.
To make the scarecrow hats place the gum drops on a lightly sugared surface and roll them out flat.
Cut hat shapes out of each gum drop.
Divide the powdered sugar into 3 mixing bowls.
Place 2 to 3 drops of the orange, red and blue food coloring into each separate bowl.
Add the milk to each bowl and stir to form a paste, adding more milk if necessary to reach the desired consistency.
When the cookies have cooled, frost the heads, hand and feet of each cookie with the orange frosting.
Press the tinted coconut into the frosting on the head, hands and feet area.
Use the blue and red frosting to frost on the scarecrows shirt.
Place the hat onto the scarecrows head by placing a little orange frosting on the back of the hat and pressing it onto the scarecrow.
Place 2 to 3 of mini chocolate chips down the front of the scarecrows shirt for buttons.

Scarecrows are a favorite sight around Halloween. These scarecrow cookies won’t last long so make a second batch to be sure you have enough to go around. Use any shade of food coloring you like to make the shirts.

Makes 18 cookies

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