Get Creative In The Kitchen With Your Kids: Kid Inspired Halloween Treats
- 2 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
- On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225° for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
- 5 ounces white baking chocolate, chopped, divided
- 20 to 25 vanilla wafers
- Paste food coloring
- 1/2 cup semisweet chocolate chips
- Red liquid food coloring
- In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set.
- Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center.
- For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.
Recipe from Taste of Home.
For the cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk
For the chocolate glaze
- 1/2 cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon milk
For the spiders
- 1/2 cup chocolate sprinkles
- 24 candy eyeballs
- Black string licorice, cut into 2-inch strips
- Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, baking powder and salt.
- In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
- Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
- Place 2 candy eyeballs on each cupcake.
- Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert licorice into each hole.
- 8 Granny Smith apples (or any other variety)
- 4 (4.51-oz.) bags soft caramels (See Kelly's Note)
- 3 Tablespoons heavy cream
- Assorted toppings, such as chopped nuts, sprinkles or melted chocolate for drizzling
- 8 lollipop sticks or popsicle sticks
- Wash and thoroughly dry the apples then press a lollipop stick firmly into the top of each apple. Line a baking sheet with wax paper.
- Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.
- Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the apples in your preferred toppings then place them on the lined baking sheet. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve the apples immediately or store them in the fridge until ready to serve.
Pudding Dirt Cups
- 2 cups milk (cold)
- 1 (3.9-ounce) package instant chocolate pudding
- 8 ounces whipped topping (frozen, such as Cool Whip, thawed)
- 1 1/2 cups sandwich cookies (such as Oreos, crushed, divided)
- 20 gummy worms
- Whisk together the milk and instant pudding for 2 minutes, until pudding is completely dissolved. Let stand 5 minutes to thicken.
- Stir in frozen whipped topping and 1/2 cup of the crushed cookies.
- Spoon into 10 individual cups.
- Sprinkle remaining crushed cookies over the pudding mixture. Top each cup with 2 gummy worms. Chill until ready to serve.