Boo! Happy Halloween!


Halloween is more celebrated than Christmas, in my neighborhood. Everyone decorates their yards and houses with scary and fun Halloween creatures. We have a very busy Halloween night with fire pits fired-up and people sitting outside waiting for the little goblins to show up for that candy.
When I was younger it was fun to dress up and go out to collect all that candy, but now it is actually more entertaining for me to sit back and watch; stay home and hand out candy to over 100 big and little goblins.
I like to make a few goodies prior to Halloween to get into the spirit of the season. One year we made Haunted Houses, using the idea of the gingerbread house, but putting a Halloween spin on it.  My grandkids loved it! This year, I found these two recipes that will be easy and fun for the kids. My grandkids are afraid of spiders (who isn’t) and they love cats, so I couldn’t resist the Chocolate Spider recipe and the Black–Cat Cupcakes. The chocolate spiders are enjoyable for the kids, something that can be made easily and eaten right away and cupcakes are always fun especially waiting “patiently” for them to cool to decorate. No matter which one you choose it will be a fun and tasty treat for the kids, no tricks!

Chocolate Spiders

chocsp

Ingredients

  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups cold milk
  • 1 package (6) individual graham cracker tart shells
  • 1/2 cup finely crushed chocolate sandwich cookies
  • 48 pieces (3-1/2 inches each) red or black shoestring licorice
  • 12 blue or green M&M’s

Directions

  • Prepare pudding with milk according to package directions. Spoon into
  • crusts; sprinkle with cookie crumbs. Push eight licorice pieces into
  • the pudding of each tartlet to form legs (curved pieces work best).
  • Press M&M’s in place for eyes. Refrigerate until serving. Yield: 6
  • servings.

Black Cat Cupcake

catcup

Ingredients

  • 1 package  chocolate cake mix (regular size)
  • 1 can (16 ounces) dark chocolate frosting
  • 12 Oreo cookies, quartered
  • 48 yellow jelly beans
  • 24 black jelly beans
  • 24 pieces black rope licorice

Directions

  • Prepare and bake cake mix according to package directions for
  • cupcakes, filling paper-lined muffin cups two-thirds full. Cool for
  • 10 minutes before removing from pans to wire racks to cool
  • completely.
  • Frost tops of cupcakes. Insert two cookie pieces into each for ears.
  • Add yellow jelly beans for eyes and a black jelly bean for nose. Cut
  • each piece of licorice into thirds, then in half; place three halves
  • on each side of nose for whiskers. Yield: 2 dozen.

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