Candy Spiders
If you are looking for a quick spooky decoration/treat idea, you might want to make some candy spiders. These are about the size of a tarantula. Super simple, and kids can make them, too. You only need a few ingredients.
The body is made from marshmallows, the legs are chow mein noodles and the eyes are small candies. Sixlets work well.
I used melting chocolate, but you can use any kind of chocolate you like. To start, melt some chocolate. Dip the chow mein noodles in the chocolate and tap gently to remove excess. I leave one end un-dipped to make it easier to stick in the marshmallow later. Allow to harden up before going to the next step. I set them on a flexible cutting board, but wax paper is good, too. You have to peel them off later, a flexible surface is best. You’ll need 8 for each spider- so be sure to make enough. Allow for breakage. Set a marshmallow flat side down and poke 4 holes in each side, 8 total. I used a bamboo skewer. Stick a noodle “leg” in each hole. Spoon chocolate over the marshmallow until coated. Whatever drips off can be re-melted and used again. While the chocolate is still soft, press 2 candy eyes into place. Hold them for a minute to be sure they are secure. Now, you can decorate cakes with them, use them on a dessert tray- or just eat them.
Chow mein noodle legs
Insert legs into marshmallow
Spoon chocolate over the marshmallow to cover it.
Candy Spiders
If you are looking for a quick spooky decoration/treat idea, you might want to make some candy spiders. These are about the size of a tarantula. Super simple, and kids can make them, too. You only need a few ingredients.
The body is made from marshmallows, the legs are chow mein noodles and the eyes are small candies. Sixlets work well.
I used melting chocolate, but you can use any kind of chocolate you like. To start, melt some chocolate. Dip the chow mein noodles in the chocolate and tap gently to remove excess. I leave one end un-dipped to make it easier to stick in the marshmallow later. Allow to harden up before going to the next step. I set them on a flexible cutting board, but wax paper is good, too. You have to peel them off later, a flexible surface is best. You’ll need 8 for each spider- so be sure to make enough. Allow for breakage. Set a marshmallow flat side down and poke 4 holes in each side, 8 total. I used a bamboo skewer. Stick a noodle “leg” in each hole. Spoon chocolate over the marshmallow until coated. Whatever drips off can be re-melted and used again. While the chocolate is still soft, press 2 candy eyes into place. Hold them for a minute to be sure they are secure. Now, you can decorate cakes with them, use them on a dessert tray- or just eat them.
Chow mein noodle legs
Insert legs into marshmallow
Spoon chocolate over the marshmallow to cover it.
Vampire Chasers – Cheesy Garlic Toast
Vampire Chasers
If you are concerned about keeping away vampires this Halloween, you might want to make this recipe for cheesy garlic toast. Garlic is widely accepted as a repellent for vampires- and a lot less messy than a stake through the heart.
This is one of my favorite appetizers. I make them a few times a year, but they are extra fun to serve at a Halloween party.
A mixture of garlic and onions are cooked in butter, then spread over the bread slices. That would be plenty for most garlic bread- but you take it up a notch with a cheesy/ mayo mix on top. Baked for just a few minutes- these are always a hit. They can be served as an appetizer, or as a side with dinner.
Vampire Chasers
1 French baguette, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise
Slice the French baguettes diagonally into 3/4 inch slices. In a medium skillet, over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Bake in a 400 degree oven for 10 minutes or broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.
Halloween Sugar Cookies
Halloween Sugar Cookies
I had a program with 50 kids last week and we made these cookies. A simple sugar cookie, it was an easy decorating task even for the younger kids. I cut the cookies with a large pumpkin shaped cookie cutter, but you could use bats, cats or other Halloween shapes. I made a simple butter cream and added orange food coloring. I also made some chocolate frosting for the stems. The decorations are just a candy called Sixlets. I used them because they are nut- free and some of the kids have nut allergies.
Halloween Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and bake on ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.
For tinted dough you can add red and yellow food coloring to butter mixture before adding flour and cut out as pumpkins. For chocolate sugar cookies you can add ½ c. cocoa to flour mixture before adding to shortening and reduce flour by ¼ cup. This dough is great for bats and cats.
Classic Butter Cream
1/3 cup butter
4 1/2 cups sifted confectioners’ sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the 1/4 milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Easy Chocolate Butter Cream
6 T. butter, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla
Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.
