8 Scary-good Halloween Treats
Make the holiday extra tasty with party foods and candy from your kitchen.
Cheddar Witch's Fingers
These ghastly little nibbles are rich with cheesy flavor, and a real snap to make.
Yield: Makes about 30 crackers
Ingredients
5 tablespoons butter
1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
2 tablespoons cornmeal
1 large egg
Kosher salt
30 sliced almonds
Preparation
1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.
5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 49
Calories from fat: 65%
Protein: 1.6g
Fat: 3.5g
Saturated fat: 2g
Carbohydrate: 2.9g
Fiber: 0.1g
Sodium: 45mg
Cholesterol: 16mg
Spooky spider eggs
If deviling your eggs isn't enough this Halloween, spider them too. Joanie Pimentel in Sunset's information technology department came up with this styling idea for a staff party last Halloween. She cuts pitted black olives in half lengthwise and nestles one half on top of an egg for the body, and then cuts the other half crosswise into thin slices to form the creepy legs.
Yield: Makes 16 deviled eggs; 8 servings
Ingredients
3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper
Preparation
1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
Nutritional Information
Amount per serving
Calories: 161
Calories from fat: 78%
Protein: 7.3g
Fat: 14g
Saturated fat: 3.2g
Carbohydrate: 1g
Fiber: 0.0g
Sodium: 169mg
Cholesterol: 220mg
Chocolate Candy Corn Truffles
Dark chocolate and bitter orange offset the sweetness of candy corn in these fun and fancy truffles.
Yield: Makes 64 truffles
Total: 3 Hours
Ingredients
18 ounces bittersweet chocolate, finely chopped
1 cup whipping cream
1 1/2 tablespoons Grand Marnier or other orange liqueur
1/4 cup orange marmalade
1/4 cup unsweetened cocoa powder (not Dutch-processed)
64 candy corns (about 3 oz.)
Preparation
1. Line an 8- by 8-in. baking pan with a 12- by 17-in. sheet of foil or waxed paper.
2. In a large heatproof bowl set over a saucepan of hot water, use a heatproof spatula or wooden spoon to stir together chocolate, cream, Grand Marnier, and marmalade until chocolate is melted. Scrape chocolate mixture into prepared pan, smoothing top.
3. Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.
4. Put cocoa powder in a shallow bowl. Remove chocolate mixture from pan. With a long, sharp knife, cut chocolate mixture into 64 squares, each about 3/4 in. wide. Roll squares in cocoa powder to coat; place 1 square in each paper cup.
5. Gently press a candy corn into the top of each truffle. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.
Notes: Nutritional analysis is per truffle.
If you don't want to use the orange liqueur, you can replace it with 1 1/2 tablespoons of orange juice.
Nutritional Information
Amount per serving
Calories: 62
Calories from fat: 55%
Protein: 0.5g
Fat: 3.8g
Saturated fat: 2.3g
Carbohydrate: 7.9g
Fiber: 0.6g
Sodium: 8.3mg
Cholesterol: 5.1mg
Bite-size Honey Popcorn Balls
The only quibble we have with popcorn balls is that they're usually too big and unwieldy to bite into. These miniature clusters, held together with caramelized honey, are just the right size.
Yield: Makes 60 to 65 popcorn balls
Total: 1 Hour, 15 Minutes
Ingredients
20 cups air-popped popcorn (from 2/3 to 1 cup kernels; see Notes)
1 1/4 cups butter, cut into chunks, plus more for your hands
1 1/4 cups honey
3/4 teaspoon salt
2 teaspoons vanilla extract
Preparation
1. Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.
2. In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.
3. Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.
4. Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.
5. Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.
Notes: Nutritional analysis is per popcorn ball.
If you don't have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size). Do not add oil. Fold the bag's opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.
Nutritional Information
Amount per serving
Calories: 64
Calories from fat: 56%
Protein: 0.3g
Fat: 4g
Saturated fat: 2.4g
Carbohydrate: 7.3g
Fiber: 0.4g
Sodium: 67mg
Cholesterol: 11mg
Caramel apples with a twist
A crisp, slightly tart apple dipped in chewy caramel is a classic sweet. A caramel apple double-dipped in white chocolate and crunchy toffee is the stuff of dreams.
Ingredients
5 apples (Granny Smith or Fuji)
butter
14 ounces unwrapped soft caramels
2 tablespoons water
10 ounces chopped white chocolate
1 cup finely chopped almond toffee candy
Preparation
1. Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.
2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.
3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.
4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.
5. Return pan of water to a boil; remove from heat. Place 10 ounces chopped white chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.
6. Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.
7. Place about 1 cup finely chopped almond toffee candy (such as Almond Roca) on a plate. Roll bottom third of each apple in toffee pieces to coat. Refrigerate until chocolate is firm, about 15 minutes.
Autumn Punch
"Punch" is a good description of this one--a couple of glasses pack a wallop. Add extra cranberry juice if you want it weaker.
Yield: Makes 15 cups (serving size: 3/4-cup)
Total: 1 Hour, 15 Minutes
Ingredients
2 whole cinnamon sticks
5 whole cloves
1/3 cup sweet vermouth
1/3 cup dry vermouth
2 cups cranberry juice
2 tablespoons sugar
2 bottles dry white wine, such as Sauvignon Blanc
1 bottle dry, full-bodied red wine, such as Cabernet Sauvignon
1 cup apple brandy
1 cup citrus vodka
1 orange, sliced
1 lemon, sliced
Preparation
1. Simmer spices, vermouths, cranberry juice, and sugar in a small saucepan. Remove from heat and let steep 1 hour.
2. Chill remaining ingredients in a large container. Strain spice mixture into wine mixture and chill until ready to serve.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 186
Calories from fat: 0.2%
Protein: 0.2g
Fat: 0.0g
Saturated fat: 0.0g
Carbohydrate: 12g
Fiber: 0.4g
Sodium: 2.6mg
Cholesterol: 0.0mg
Owl Cookies
Set out a platter of owl cookies with candy-corn beaks. Trace our pattern on heavy paper or lightweight cardboard, or use cookie cutters in any shape.
Yield: Makes about 33 cookies (serving size: 1 cookie)
Prep & Cook: 1 Hour, 30 Minutes
Chill: 45 Minutes
Ingredients
1 1/3 cups butter, at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large egg
2 teaspoons vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Icing (recipe follows)
Candy corn
Miniature chocolate chips
Preparation
1. Preheat oven to 350° (325° if using convection heat).
2. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until blended, then beat on high speed until creamy. Add eggs and vanilla and beat until well blended. Add flour, baking powder, cinnamon, nutmeg, and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into three portions.
3. Place each portion between two sheets of floured plastic wrap. Roll dough evenly into flat rounds about 1/4 inch thick. Stack rounds on a baking sheet and chill until firm, at least 45 minutes, or up to 2 days.
4. Working with one portion of dough at a time (keep remaining chilled), peel off top sheet of plastic wrap. Set floured pattern (see notes) on dough and cut around edges. Or with floured round cookie cutters (3-in. diameter), cut out cookies, placing cutters as close together as possible. Transfer to cooking parchment-lined or ungreased baking sheets, placing cookies about 1 inch apart. Repeat with remaining dough rounds. Gather up scraps and press together into a ball. If dough is still cold, roll and cut out remaining cookies. If it's soft and sticky, repeat step 3.
5. Bake cookies until firm to touch and slightly darker brown around edges, 8 or 9 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking. Slide parchment with cookies off sheets onto racks or counter to cool, then remove from parchment. Or cool on pans about 1 minute and then transfer to racks to cool completely. If not using cooking parchment, wipe off baking sheets after each batch. Cool sheets before filling with more cookies.
6. Spread icing over cookies and decorate with candies, using candy corn for a beak and chocolate chips for eyes. Let stand until icing is firm, about 5 minutes.
Icing: In a small bowl, stir together 2 cups powdered sugar and just enough milk (about 3 tablespoons) to make a spreadable icing. If desired, tint with food coloring. If icing thickens as it stands, stir in a few more drops of milk.
Note: Trace an owl-shaped pattern (for a template, see www.sunset.com/owl) on heavy paper or lightweight cardboard, or use cookie cutters in any shape. You can make the cookies up to 2 days ahead; store airtight.
Nutritional Information
Amount per serving
Calories: 185
Calories from fat: 38%
Protein: 1.8g
Fat: 7.9g
Saturated fat: 4.8g
Carbohydrate: 27g
Fiber: 0.4g
Sodium: 147mg
Cholesterol: 33mg
72 cookie recipes for every occasion
Devil's Food Cupcakes with Marshmallow Filling
Marshmallow cream is the surprise inside these dark chocolate cupcakes topped with Chocolate Cream Cheese Frosting.
Yield: Makes 16 cupcakes
Ingredients
3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting
Preparation
1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.
Nutritional Information
Amount per serving
Calories: 421
Calories from fat: 47%
Protein: 5.1g
Fat: 22g
Saturated fat: 13g
Carbohydrate: 55g
Fiber: 0.4g
Sodium: 378mg
Cholesterol: 83mg
Take your Halloween party to the next level with these snacks to get you started. Plus, decorate your house like a pro!
