By: Lana Abdulrahman, Sports Editor, The Pawprint
Another year has gone by and Halloween is right around the corner once again! Although, due to the circumstances going on in the world we won’t be able to traditionally celebrate Halloween by trick or treating, so instead grab your family, your pets, your friends, and start baking some delicious eye-appealing Halloween treats! Here are some fun and easy recipes you can do at home:
- 2 (16 ounce) packages fudge stripe cookies
- ¼ cup honey, or as needed
- 1 (9 ounces) bag milk chocolate candy kisses, unwrapped
- 1 (4.5 ounces) tube decorating gel
Place a fudge stripe cookie with the bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with the remaining ingredients.
- 1 medium apple
- ½ cup peanut butter
- ½ cup miniature fish-shaped crackers (such as Goldfish®), or as needed
Core apple and cut into 8 slices. Spread 1 tablespoon peanut butter on 1 side of an apple slice. Press fish crackers tail-first into peanut butter to form teeth. Repeat with another apple slice and gently put on top of the first slice to form a mouth. Repeat with remaining apple slices.
- 1 (18.25 ounce) package chocolate cake mix
- 1 pound black shoestring licorice
- 1 (16 ounces) can white frosting
- 48 eaches pieces of candy corn
- 48 eaches cinnamon red hot candies
- ¼ cup orange decorator sugar
Cut licorice into 3-inch sections. Working with one or two cupcakes at a time, so the frosting doesn’t set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.
- 1 (12 ounces) package white chocolate chips, or as needed
- 24 cookies peanut-shaped peanut butter sandwich cookies
- 48 miniature chocolate chips
Place chocolate chips into a microwave-safe bowl and heat on low in the microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.
- 5 cups popped popcorn
- 1 cup of candy corn
- 1 cup chopped salted peanuts
- ½ cup butter or margarine
- 3 cups miniature marshmallows
- 4 drops red food coloring
- 3 drops yellow food coloring
- 4 sticks red or black licorice, cut into thirds
Grease a muffin pan and set aside. Place popcorn, candy corn, and peanuts into a large bowl and set aside.
Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring, and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts, and marshmallow.
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!