Now that you’ve made so many goodies, how about passing some along to a friend or two? Wrap up some treats in a festive bag and maybe include a small bottle of cider or a little gift. Leave it on a friend’s porch so they find it when they come outside. Tuck in a poem like the one below, encouraging them to pass on the Halloween cheer to others!
You’ve Been BOO’ed
The air is cool, the season fall.
Soon Halloween will come to all.
Ghosts and goblins, spooks galore.
Tricky witches at your door.
The spooks are after things to do.
In fact a spook brought this to you!
The excitement comes when friends in a crew,
copy this note and make it two.
We’ll all have smiles upon our faces.
No one will know who “BOO”ed whose places!
So join the fun, the season’s here.
Just spread these “BOOs” and Halloween cheer!
Welcome one and all to my celebration of ghosts and goblins! Here’s a chilly treat to enjoy! (Thanks once again to the creative Sharon Bowers!)
Witch’s Hat Cones
Pistachio or green mint-chocolate-chip ice cream
Red or black licorice whips
Pointy suger cones
1. Line a baking sheet with waxed paper and place rounded scoops of ice cream on it. Freeze until firm, at least one hour.
2. Allow each person to decorate a scoop with licorice-whip hair, candy-corn nose, and chocolate-chip eyes. Top with a cone to mimic a hat. Enjoy!
The Halloween Countdown continues with another great recipe inspired by the book Ghoulish Goodies!
6 ounces of chocolate chips
2 cups crunchy, thin chow mein noodles
Cinnamon red hots OR mini red M&Ms
1. Line 2 baking sheets with waxed paper
2. Melt the chocolate in the microwave. (If you need instructions, scroll down to the recipe for Swamp Creature Toes.)
3. Stir the crunchy noodles into the chocolate and drop tablespoons of the mixture onto the waxed paper. Use a toothpick to coax out a few noodles on each to mimic legs.
4. Press in 2 red hots or mini M&Ms for eyes.
5. Chill and enjoy. These are addictive!
In this edition of my Halloween Countdown, I want to take the opportunity to recommend one of the best Halloween cookbooks you can own: Ghoulish Goodies, by Sharon Bowers.
It celebrates the true creepiness of the holiday and has inspired many of the recipes that are posted here and that I’ve served at Halloween parties over the years.
There are plently of sweets, like Pumpkin Spice Vanilla Fudge and Carmel Apples, but also some savory treats like “Cheddar Eyeballs,” which is a buttery, flaky appetizer that is so good I make it all year round.
Sharon Bowers is also the author of a book called Candy Construction, in which she describes dozens of objects you can build using–you guessed it–candy! She is so creative and talented, you should definitely get one or both of her books!
Welcome to the Halloween Countdown Extravaganza! Dem bones, dem bones, dem funny bones! These bones will tickle your funny one. Sweet and easy, they’ll be gone before you can say Happy Halloween!
1 (12-once) package white chocolate chips (about two cups)
36 pretzel sticks of various sizes
72 mini-marshmallows (about one cup)
1. Line a rimmed baking sheet with waxed paper
2. Melt the chocolate chips in the microwave (see Swamp Creature Toes recipe below if you need instructions.)
3. Place a marshmallow at the end of each pretzel stick to mimic a bone shape.
4. Dip each “bone” into melted chocolate using a fork.
5. Place them on baking sheet and let cool in fridge for at least 30 minutes.
Hello blog readers! Welcome to the Hallowen Countdown Extravaganza! Ten more days and counting! WARNING!!! I’m doing only sweets and treats for the next few days, so for all you weight watchers, stay away!!!
Your famly and friends will swarm over these like flies.
Orange Popcorn Balls (These might really scare your dentist!)
10-12 cups of popcorn (use bagged or microwave or whatever’s easiest)
1 cup dry-roasted peanuts
1/2 cup gummy worms (optional)
3 TBS. butter
10 oz. marshmallows
red and yellow food coloring
1. Line a baking sheet with waxed paper. In a bowl, combine the popcorn, peanuts, and gummy worms (if using).
2. Melt the butter and marshmallows in a pot over medium heat, stirring constantly.
3. add enough of the food coloring to get a nice shade of orange (red and yellow make orange!)
4. Pour the orange marshmallow mixture over the popcorn mixture and mix well.
5. Form balls about 4 inches in diameter. (Coat your hands with a little butter if the mixture is sticking to them.) Put them on the baking sheet to cool. These can be wrapped up in Saran wrap and tied with a ribbon to give as gifts, but they’re best eaten the same day.
Welcome back! As you know, Halloween is almost here! This is the first entry in my 11 days till Halloween recipe extravaganza! You can count down until this spooky day with these ghoulish treats! WARNING!!!! If you are trying to cut down on the calories, stay away for the next 11 days, because it’s all tricks and treats!
For mommy’s little helper–the title says it all–from making them to eating them, this simple recipe is perfect for your little helper!
Swamp Creature Toes
1/2 cup whole skinless almonds
green food coloring
2 cups chocolate chips milk or semesweet
12 8-inch pretzel rods
1. Line two baking sheets with wax paper. Coat the almonds with about 10 drops of food coloring and spread out to dry.
2. Put chocolate chips in microwave safe bowl. Melt the chocolate on high for 60 seconds and stir well. Then, if it isn’t quite smooth, heat further in a few 10-second bursts, stirring well after each burst.
3. Break beach pretzel into 3 pieces. Dip each piece about 3/4 of the way into the chocolate, leaving one broken end of the pretzel visible.
4. Lay the dipped pretzel on your baking sheet and place a green almond (the toe nail!) onto the dipped end. If the almond won’t stick, use a little additional melted chocolate as “glue.”
5. When all the toes are done, place the baking sheets in the fridge to set. Serve cool.
My friend Isaac’s mom is a great cook. She made us a great pasta dinner one night. Here’s her recipe.
1 pound wagon wheel pasta or your other favorite shape, cooked
one bag of frozen corn, cooked (If it’s summer, you can cut some fresh off the cob instead!)
4 – 6 cloves of garlic, sliced
1 box of grape tomatoes, halved, or cherry tomatoes, quartered
about 10 leaves fresh basil, sliced thinly
1 lb. fresh mozzarella, cubed
¼ cup or so of your favorite olive oil
Salt and Pepper
While cooking pasta, heat olive oil and garlic until garlic is brown but not burnt. Poor over tomatoes and corn in a very large bowl. Once pasta is done and drained, add to tomatoes and corn , add salt and pepper to taste and toss. Then add cheese and toss again.. Right before serving, sprinkle basil on top and toss again. Can be served warm and cold leftovers are very good, too.