Happy Halloween Eve!
We've had so much fun with out 31 Days of Halloween! Not only did we have a blast making all of these tasty treats, we were able share them with friends, family, and, of course, our little ghoul gang! And that just makes any celebration sweeter!
Thrilling Thumbprint Cookies
This is absolutely one of our favorite recipes! Thankfully you can adapt them for any celebration, so we have plenty of reasons to make them time and time again!
Ingredients:
Halloween sprinkles
1 cup unsalted butter, softened
1 cup powdered sugar
2 tsp. vanilla
½ tsp. salt
2 ½ cups all-purpose flour
For the Icing:
¾ cup powdered sugar
1 Tbsp. corn syrup
1/8 tsp. vanilla
1 tsp. unsalted butter, melted
1 ½ Tbsp. milk
Gel food coloring to match color of your sprinkles
Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Pour sprinkles into a small bowl and set aside.
In bowl of stand mixer, cream together the butter, powdered sugar and vanilla for about 2 to 3 minutes, until light and fluffy. Add salt and mix until just combined. Gradually add the flour mixing well after each addition until completely incorporated and the dough stays in a ball when pressed together.
Using a cookie scoop, roll into a round ball and then roll the dough in the sprinkles, pressing down as needed to make the sprinkles coat the cookie dough. Place the balls onto the prepared cookie sheet about 1 ½ inches apart. Using your thumb, gently press down on the top of each ball and make a small indentation, being careful not to crack the dough.
Bake the cookies for 10 minutes. Remove from oven and using a melon baller , gently press on each cookie to make a deeper indentation. Bake for 7 to 8 minutes more until the cookies are set.
Cool the cookies completely on a wire rack before frosting.
To make the Icing:
In a small blow, combine the powdered sugar , corn syrup, vanilla extract , melted butter and 1 Tbsp. of milk. Stir to combine and add more milk as needed to get a smooth consistency.
Spoon a small amount of icing into the center of each cookie and allow to set completely before serving.
Yield: 3 dozen cookies
Classic Halloween Popcorn Balls
We couldn't help remembering Aunt Evelyn's Halloween popcorn balls! Going trick-or-treating and getting one of her treats always made you feel pretty special!
Ingredients:
2 packets of microwave popcorn
½ tsp. salt
¼ cup butter
1 tsp. vanilla
4 to 5 cups of miniature mini marshmallows
¾ cup Reeses Pieces
¾ cup candy corn
Directions:
Pop microwave popcorn until all kernels are popped. Put in a large bowl.
Sprinkle popcorn with salt and set aside.
In a large pan over medium high heat, melt your butter. Add in vanilla and marshmallows.
Stir constantly till the marshmallows are melted and creamy.
Pour the mixture over popcorn and stir until popcorn is fully coated.
Allow to set for a couple of minutes. Stir in half of Reeses Pieces and Candy Corn.
Separate popcorn into ten sections and shape into balls. If mixture is sticking to your hands, spray them with nonstick spray as needed.
Press additional candies onto the outside of the popcorn balls.
Place balls on parchment paper and allow to set for about an hour.
Yields: 10 popcorn balls
Splurge-A-Little Candy Corn Turnovers
Ingredients:
1 can crescent rolls
1 cup candy corn
2 PayDay candy bars
Candy Melts – orange and yellow
Directions:
Preheat oven to 350 degrees.
Chop candy corn into small pieces. Chop PayDay candy bars into small pieces. Chop 5 to 6 pieces of orange and yellow candy melts into small pieces.
Open crescent rolls and unroll. Sprinkle chopped candy melts, PayDay candy bars and candy corn into each crescent roll triangle. Roll into crescent roll and then pinch the sides to seal in the candy mixture.
Bake in oven according to crescent roll directions. Remove from oven and allow to cool for 10 to 15 minutes.
When turnovers are completely cool, sprinkle with candy corn and drizzle with melted orange and yellow candy melts.
Yields: 8 Candy Corn Turnovers
Scary Good Sugar Cookie Dough Recipe
Ingredients:
4 ½ cups all-purpose flour
1 Tbsp. baking powder
1 ½ cups salted butter, room temperature
1 ½ cups sugar
3 large eggs
1 Tbsp. vanilla
Directions:
Whisk the flour and baking powder together in a medium bowl.
Beat the butter and sugar together in a large bowl of a stand mixer with paddle attachment on medium speed until smooth or about 2 ½ minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl down with a spatula.
Tunr the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping down the bowl after each addition. The dough will form a ball around the paddle attachment and feel soft but not sticky.
Wrap the dough ball in a plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 45 minutes or store for up to 7 days tightly wrapped.
Preheat oven to 375 degrees.
Roll out the dough on a lightly floured surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use your choice of cookie cutters to create your desired shapes. Carefully transfer with a metal spatula to a nonstick baking sheet or one lined with parchment paper.
Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
Yields: 36 cookies
Yummy Buttercream Icing
Ingredients:
1 ½ cups butter
1 ½ cups vegetable shortening
3 lbs powdered sugar
1 Tbsp. clear vanilla extract
¼ cup heavy cream
Directions:
Combine the butter and shortening in the bowl of a stand mixer with paddle attachment and beat on medium speed until smooth, about 2 minutes.
Add half of the powdered sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla, and heavy cream, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring, if using, and beat on low speed until light and fluffy, about 30 seconds or until color is incorporated.
Use immediately or store in an airtight container in the freezer for up to one month.
Yields: 9 cups of icing.
We hope you have an amazing Halloween, making memories that will last a lifetime!
Credits:
Halloween Confetti by Festive Fetti
Watercolor banners by Confetti Affairs
In: Halloween, Halloween Party Ideas, Recipes
Tags: party ideas, party food, Halloween fun, Halloween food, celebrations, recipes
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