Celebrate October with These Halloween Dessert Recipes for the Entire Family
Happy October Salt Lake City! With the arrival of Autumn, October brings beautiful fall colors, cooling air, and the arrival of one of my favorite holidays, Halloween. So in celebration of the Fall and the month of October, here’s a collection of some really fun and some really scary (in a good way) Halloween Dessert Recipes.
Each one of the Halloween recipes are family friendly, great for kids, and are all incredibly easy to make. Enjoy!
Almost too cute to eat, and just as much fun to make, these ghouls will make your guests squeal with delight. Plus, each ghost is ONLY 59 calories!!! This recipe is highly recommended for dinner parties, plate decorations, or as a spectacular surprise for your neighbors Halloween party. I found this recipe at Diana’s Desserts, which is a great blog dedicated to those with a sweet tooth. If you love to bake or just need to “revamp” your skills, make sure you visit Diana’s fabulous blog!
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 16 – 24 mini semisweet chocolate chips (for the eyes)
- Line 2 baking sheets (each 14 x 17 inch) with cooking parchment, or butter sheets and dust with flour.
- In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.
- Beat in vanilla. If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.
- Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart. To make eyes (noses and mouths, if desired) press chocolate chips lightly into meringue.
- Bake in a 200° F (93° C) oven until meringues begin to turn pale gold and are firm to touch, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.
- Slide a spatula under meringues to release.
Diana’s Note: If making up to 1 week ahead, cool, then store airtight at room temperature. Handle gently, ghosts are fragile. Recipe is for 8 – 12 ghosts. Recipe source: Sunset Magazine
HARVEST MOON LOLLIPOPS
Looking for something a little more “kid-friendly”? Look no further than these fabulous and fun Harvest Moon Lollies! These are perfect for your kids Halloween get-together or for that last minute moment when your child comes home from school announcing that they need to bring goodies for the entire class! Making these yummy treats are also a great way to bond with the little ones while licking chocolate off each others fingers in the kitchen! This recipe was found on the Southern Living Recipe blog.
- 12 (10- to 12-inch-long) lollipop sticks
- 1 (24-ounce) package Chocolate Flavor MoonPies
- 1 (14-ounce) package orange candy melts
- 1 zip-top plastic bag
- Wax paper
- Halloween candies
- Halloween sugar cake decorations
- Decorator icing
- Ribbon (optional)
- Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
- Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
- Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
- Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
Recipes will yield about 1 dozen pops.
WICKED WITCH CUPCAKES
Need something even more festive!? Try these fantastic and very moist Wicked Witch Cupcakes! These wickedly cool mini cakes will make you look like a baking diva who knows how to impress her guests! I absolutely loved making this recipe, but I think next time I’m going to spruce is up even more and try to make them with green mint ice-cream rather than cupcakes! This recipe was found at Parents Magazine. Enjoy!
- 1-1/2 cups chocolate frosting
- 1 package (4-3/4 ounces chocolate cones (Nabisco Oreo Cones)
- Orange nonpareils
- 1 can (16 ounces) vanilla frosting, divided
- Neon-green food coloring
- 12 cupcakes, removed from paper liners
- Chocolate chips
- Green and red tube icing
- Mike and Ike Tangy Twister candies
- Chocolate Jimmies
- Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.
- Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.
- Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.
Recipes yields 12 cupcakes.
Have some other fun Halloween influenced recipes? Feel free to share your favorite frightful delights with our readers! Happy October and don’t forget to have fun baking!
All recipes and photographs have been cited from their recipe origins. Thank you to Diana’s Desserts, Parents Magazine, and Southern Living.