Halloween Recipes
October 17, 2016
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