When it comes to tricks or treats… we always choose treats!! In our office we love sweets and we love any excuse for a themed party! To spread our ghoulish fun, we decided to share some of our spookiest and tastiest recipes that you can make for your own Halloween blowout!
Classic Caramel Apples
What you need:
- 2 packages (14 oz each) chewy caramel candies
- 1/4 cup water
- 8-10 tart apples
- 8-10 thick wooden skewers or popsicle sticks
- In a medium saucepan, over medium heat, stir the caramels with 1/4 cup of water until melted.
- Slide a stick into an apple, dip the apple into the caramel, then place on wax or parchment paper.
- Optional: Dip in peanuts or candy before caramel sets.
- Keep apples on parchment until the caramel is set.
Blood Splattered Cookies
We love this eerie cookie recipe from Annie’s Eats. It’s bound to creep all of your guests out!
- Bake sugar cookies in whatever shape you prefer.
- Edge and flood the cookies in plain white royal icing. Let dry completely overnight.
- Tint some of the leftover icing dark red. Thin it to a consistency that splatters well.
- Lay cookies on a work surface covered in wax paper, parchment or foil.
- Splatter away using a clean paintbrush or the tines of a fork, until the cookies look as gross as you like. Let dry.
For more baking tips check out Annie’s blog.
William Sonoma has these incredibly haunting skull cake pans that will make any dessert table hauntingly delicious. You can choose your favorite cake flavor and the pans will transform it to the perfect Halloween treat. We personal favor a moist chocolate cake. Try this chocolate glaze recipe from William Sonoma to top off your cake:
2 Tbs. melted butter
8 Tbs. unsweetened cocoa
8 Tbs. hot water
4 cups confectioners’ sugar
2 tsp. vanilla
1 Tbs. meringue powder
1. To make the glaze, combine melted butter, cocoa and hot water. Blend in confectioners’ sugar and vanilla and mix until smooth. Add more hot water to get a thin, pourable consistency for glazing (glaze will harden when cool).
2. Place cake on a wire rack and pour glaze over the top of the skull. As the glaze flows over the cake, use the back of a spoon to get the glaze into the eye sockets, nose and any other hard-to-reach areas.
3. Once the glaze has hardened, carefully remove the cake from the rack and place it on a cake stand using a small amount of icing to secure it to the base.
Find more skull decorating inspiration here.
Our own Maggie , from Customer Service made these chilling treats last year for Halloween! They look dangerously delectable!! She used her skull pan from William Sonoma to create a decomposing skull cake and Monkey Bread to make frightfully real looking Brains.
What you need:
- 2/3 cup granulated sugar
- 2 teaspoons cinnamon
- 4 cans Pillsbury™ Refrigerated Buttermilk Biscuits
- 10 tablespoons butter
- 1 cup packed brown sugar
- Heat oven to 350°F. Grease or spray 12-cup fluted tube pan.
- Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into biscuits; cut each in quarters (a pizza wheel works really well for this).
- Shake biscuit quarters in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
- In 1-quart saucepan, bring butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit quarters.
- Bake 30 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve.
Yum… now our mouths are watering! Hope your scary treats are a hit at the monster bash!