Compiled by Quinn Storm, News Editor

Chocolate Crescent Witch Hats (pillsbury.com)

Servings: 8
Ingredients:

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• ¼ cup miniature semisweet chocolate chips
• 2 teaspoons powdered sugar or unsweetened baking cocoa

Directions:

• Heat oven to 375°F and separate the dough into 8 triangles
• Sprinkle a heaping teaspoon of chocolate chips on wide end of crescent triangle
• Roll over once to form brim of a witch hat
• Form the rest of the crescent triangle into hat shape and repeat for the remaining crescent triangles
• Place on ungreased cookie sheet and bake 9 to 11 minutes, or until golden brown
• Sprinkle crescent hats with powdered sugar or cocoa- serve warm

Halloween Witches Wart Juice (ladybehindthecurtain.com) 

Servings: As many test tubes as you buy
Ingredients/ Supplies:

• Test Tubes

• ½ cup small tapioca pearls
• 6 cups water
• Food coloring (mixed to make brown)
• Mountain Dew

Directions:

• Boil 6 cups of water and add tapioca pearls
• Simmer for 20 to 25 minutes, stir occasionally
•   Take off heat and add food coloring
• Stir and let sit uncovered for 20 minutes 

• HINT:  The top of the water will become slimy, drain and rinse the pearls with cold water to clean them off

• Drop a teaspoon of pearls into a test tube and fill with soda

Poisoned Apple Cake Pops (thekitchenmccabe.com)

Servings: enough cake for a 9×13 pan
Ingredients: 

• 9×13 pan
• Red velvet cake mix
• Cream cheese frosting
• Melted red chocolate
• Molding chocolate
• Melted white chocolate

• Piping bag with small circular tip
• Sucker sticks

Directions:

• Bake the red velvet cake in the 9×13 pan
• Cool the cake
• Crumble the cake and mix it with the cream cheese frosting until it feels like a dough
• Roll the “dough” into small balls, pinching to make an apple shape
• After they’re shaped, freeze them for 45 minutes
• Dip the tip of the sucker sticks into the melted red chocolate and stick the sucker stick into the bottom of the apple shaped cake pops
• Dip the whole cake pop into the red chocolate
• Mold the molding chocolate into a small stem and place on top of the cake pop- allow the stem to set on top
• Pipe onto the apple eyes and a mouth with the piping bag, and then drip white chocolate over the rest of the apple so that some of the red is visible

Bat Wings (marthastewart.com)

Servings: 10
Ingredients: 

• 1 cup soy sauce
• 1/4 cup plus 2 tablespoons oyster sauce
• 1/4 cup light-brown sugar
• 1/4 cup black bean sauce
• 1 teaspoon black paste food coloring

• 20 large whole chicken wings with tips

Directions: 

• Whisk soy sauce, oyster sauce, sugar, black bean sauce, and food coloring
•  Set aside 1/3 cup soy sauce mixture
• Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag
• Toss bag until wings are coated
• Refrigerate and let marinate for at least 2 hours- turn the wings every 30 minutes to coat evenly
• Preheat oven to 375 degrees and line two baking sheets with parchment paper or a nonstick baking mat
• Remove wings from marinade and shake off the excess
•  Place them in an even layer on prepared baking sheets arranged so that the wings are out
• Bake until juices run clear (20 to 25 minute) and brush with reserved soy sauce mixture every 10 minutes
• Remove from the oven and brush any remaining soy sauce mixture over the wings
•  Cool the wings slightly before serving them