Clinica Sierra Vista WIC

Turn your store-bought Cookies into Spooky Sensations


EASY = Eerie AWE-some Spooky Yummy



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This Halloween it’s not only your children you can dress up to look like scary monsters. You can take ordinary, store-bought cookies and turn them into frightfully fun Halloween creations using a few extra ingredients and simple decorating techniques.  Here’s some ways to turn Oreos into spiders, Nutter Butter cookies into ghosts, and many more.  Each cookie “costume” is easy, fun, and takes 10-20 minutes to make; and the finished product will be the perfect snack for Halloween parties, soccer treats, or birthday goodies.  KCFM wanted to give you recipes that were not only spooky and creative, but kid-friendly where the whole family can get in on the fun!  Most recipes, or similar versions, can be found on kraftsrecipes.com. 

Witch’s Hat – Create the perfect hat any witch would be dying to wear!

Ingredients:  Keebler Fudge Stripes, Hershey Kisses, orange Wilton Candy Melts, and orange decorating gel.

Directions:  Turn cookie upside down, unwrap Hershey Kiss and coat the bottom with melted orange chocolate, place the kiss in the center of the cookie, and use orange decorating gel to make the bow.

Pumpkin Lollipop – All your goblins will want to take a bite out of this pumpkin.

Ingredients:  Double Stuff Oreo Cookies, orange Wilton Candy Melts, green Tic Tacs, and black decorating gel.

Directions:  Place lollipop stick in between two Oreo wafers using melted orange chocolate, let harden.  Then dip entire Oreo into melted orange chocolate, smooth out coating with knife, place on waxed paper, add a green Tic Tac for pumpkin’s stem, and decorate face with black decorating gel.  

http://www.multiplydelicious.com/thefood/2010/09/halloween-pumpkin-oreo-lollipops/

Spider – A tasty treat or a deadly pet? You decide.

Ingredients:  Double Stuff Oreo Cookies, orange Wilton Candy Melts, Wilton Candy Eyeballs, and pretzels.

Directions:  Take an Oreo cookie apart and add broken pretzels for three legs on each side; place two Wilton’s candy eyes on top – use melted orange chocolate to secure legs and eyes.

R.I.P. Tombstones – The must-have addition to any graveyard or haunted house!

Ingredients:  Pepperidge Farm Milano Cookies and black decorating gel.

Directions:  Simply write “R.I.P.” or and old date like “1813” with black decorating gel on the top half of a Pepperidge Farm Milano cookie to make a creepy, old-looking tombstone.  You can also place these tombstones into cupcakes or cakes, add some crushed Oreo cookie wafers for dirt, and scatter skeleton candy to complete the haunted graveyard.

http://www.grouprecipes.com/103476/tombstone-cupcakes.html

Ghosts – These ghosts will have your little ones screaming for more!

Ingredients:  Nutter Butter Cookies, white Wilton Candy Melts, and black decorating gel.

Directions:  Dip Nutter Butter Cookies into melted white chocolate, then place on waxed paper to cool.  Add scary eyes and mouth using black decorating gel.

http://www.tasteofhome.com/Recipes/Quick-Ghost-Cookies

Yummy Mummy Nutter Butters – These haunting surprises are sure to “wrap” your children in thrills!

Ingredients:  Nutter Butter Cookies, white and/or milk chocolate Wilton’s Candy Melts, white frosting, and Wilton’s Candy Eyeballs.

Directions:  Coat Nutter Butter cookie in white or chocolate candy melts and let harden on waxed paper.  Squeeze out white frosting using a ribbon tip to create mummy bandages back and forth across the cookie.  Use frosting to secure two Wilton’s Candy Eyeballs peeking out from the wrappings.

http://www.etsy.com/listing/33174505/yummy-mummy-nutter-butters

Creepy Eyeballs – Surprise your own eyes with these creepy eyeballs!

Ingredients:  Donut holes, white Wilton’s Candy Melts, blue and/or green food coloring, mini chocolate chips, and red decorating gel. 

Directions:  Use a toothpick to coat donut holes into melted white dipping chocolate, then place on waxed paper.  Add blue or green food coloring to white chocolate and add a small patch on top of donut hole for eye color.  Place a mini chocolate chip in center of the eye color for the pupil.  Then accentuate with red veins using red decorating gel.

http://www.divinedinnerparty.com/halloween-cookie-recipe.html

Vampires and Werewolves — They Won’t Bite, but You Will

Vampires Invade!

It’s fright night! Vampire-themed goodies cast a spooky spell on ghoulish guests this Halloween. To charm your gathering long past dawn, entertaining experts from Wilton recommend serving an array of lip-smacking snacks and a sip of “blood red” Strawberry Cooler. These supernatural recipe sensations are sure to summon vampires of all ages to enjoy your devilishly delicious treats ... and maybe a few tricks.

Vicious-Delicious Vampire Cake

Makes about 16 servings

Pound Cake (recipe available at www.wilton.com)

Dimensions 3-D Skull Pan

Buttercream icing

Black Icing Color

Red Sparkle Gel

Black string licorice

Prepare pound cake in Skull Pan following recipe instructions. Cool completely. Assemble skull halves, attaching with icing, on cake board or serving plate.

Tint small amount of icing black with icing color. Tint remainder of icing gray with small amount of black icing color.

Fill in indented mouth and eye area with black icing; smooth with finger dipped in cornstarch. Build up cheeks and nose with gray tinted icing. Cover skull with tip 18 gray stars. Add tip 8 black outline eyebrows. Pipe tip 5 white teeth, fangs and eye highlights. Add red Sparkle Gel lips. Insert licorice for hair.

Vampire Fang Cookies

Makes about 2 dozen cookies

Roll-Out Cookie Dough (recipe available at www.wilton.com)

Lips Comfort-Grip Cutter

Royal icing

Black Icing Color

Red Icing Color

White spice drops

Granulated sugar

White candy-coated gum pieces

Red Sparkle Gel

Prepare and roll out cookie dough. Cut cookies using Lips Comfort-Grip Cutter. Bake and cool.

Tint royal icing black and red. Use tip 8 and outline lips with red royal icing; fill in with tip 3 black icing; pat smooth with finger dipped in cornstarch. Roll out spice drops on surface sprinkled with granulated sugar; cut into triangles for fangs. Arrange gum “teeth” and spice drop fangs. Overpipe red lips with red Sparkle Gel.

 

Fright Nite Cupcakes

Each serves 1

Favorite cupcake recipe or mix

Buttercream icing

Knife Royal Icing Decorations

Red Decorating Gel

Bake favorite cupcakes in Halloween baking cups. Cool completely. Spatula ice cupcake top. Insert knife icing decoration; add red decorating gel.

 

Vampire’s Bite Cupcakes

Each serves 1

Favorite cupcake recipe or mix

Take A Bite Mark baking cups

Buttercream icing

Red Decorating Gel

Red Colored Sugar

Bake favorite cupcakes in Take A Bite Mark baking cups. Cool completely. Pipe tip 22 white buttercream swirl on cupcake top. Add red decorating gel to cut area on baking cup. Sprinkle with red colored sugar.

 

Freaky Fingers Strawberry Cooler

Make about 6-1/2 cups

1 package (16 ounces) frozen strawberries with no sugar added, thawed but still cool

1 package (.14 ounce) unsweetened strawberry  soft drink mix

4 cups water

1-1/2 cups lemon-lime soda

1/3 cup granulated sugar

Freaky Fingers Candy Straws (see below)

In the bowl of food processor, pulse frozen strawberries until completely pureed. Strain strawberries to remove seeds.

In large pitcher, combine strawberry puree, soft drink mix, water, lemon-lime soda and sugar; stir until sugar dissolves. Pour into glasses; add ice, if desired, and Freaky Fingers Candy Straws. To drink, bite end from finger candy and sip.

 

Freaky Fingers Candy Straws

Makes 6 fingers per mold

White Candy Melts

Skeleton Fingers Pretzel Mold

Drinking straws

Melt Candy Melts following package instructions; pour into Skeleton Fingers Mold. Insert drinking straw where pretzel fits in mold; rotate straw to cover with melted candy. Refrigerate until set, about 15 minutes. Remove from mold.

Werewolves Are on the Prowl!

To raise a few hairs at your Halloween bash, add a collection of werewolf treats that are sure to satisfy your hungry pack. Party guests will be digging their fangs into Wickedly Wonderful Werewolf Pops and Werewolf Furry Finger Cookies. So bring your appetite because the Wilton Test Kitchen has baked up a cauldron of confections for this spooky season ... take a bite. 

 

Wickedly Wonderful Werewolf Pops

Makes about 8 pops

Round Cookie Pop Pan

2 tablespoons margarine or butter

2 cups miniature marshmallows

3 cups crisp chocolate-coated rice cereal

8   8-inch Cookie Sticks

Dark Cocoa Candy Melts

Yellow Candy Melts

Brown candy-coated chocolates

Candy corn

Spray Round Cookie Pop Pan and spatula or wooden spoon with vegetable pan spray.

In large microwave-safe bowl, melt margarine and marshmallows together; stir to combine. Add cereal; stir until well coated. Press into prepared pan, leaving top edge uneven. Insert Cookie Sticks. Let cool; remove from pan. Repeat with remaining cereal mixture, reheating mixture in microwave if needed to make it easier to work with. Reserve any leftover cereal.

With knife, cut dark cocoa Candy Melts into fourths; with melted candy, attach 2 to the top of each pop, pointed side up, for ears. Cut 1/4 off yellow Candy Melts; attach 2 larger pieces with melted candy for eyes. Attach candy-coated chocolate pupils and nose. Cut pointed end from candy corn; attach for teeth with melted candy. Add additional small pieces of cereal mixture for eyebrows. Arrange pops in seasonal container.

Frightfully Fun Werewolf Cake

Makes about 16 servings

Pound Cake (recipe available at www.wilton.com)

3-D Cuddly Bear Set

White Rolled Fondant

2 dowel rods

Chocolate Buttercream

Icing (recipe available at www.wilton.com)

Rotary Cutter

2 each Bright Green and Purple Sugar Sheets! Edible Decorating Paper

Piping Gel (optional)

1 each Bright Yellow,

Light Pink, White and Black Sugar Sheets! Edible Decorating Paper

Flaked coconut

Brown and Black Icing Color

Bake and cool pound cake recipe in 3-D Cuddly Bear baking pan following pan instructions. Cool completely. Roll two 3 inch x 1-1/4-inch fondant logs; insert dowel rods, leaving 2 inches of dowel rod exposed. Insert into cake for arms.

Spatula ice cake and arms with chocolate buttercream icing, building up ears to a point at top of head. With Rotary Cutter, cut two purple shirt shapes and two green pants shapes from Sugar Sheets! Attach to front and back of bear, wrapping around to meet, using piping gel, if desired. Cut out pink triangles for ears, yellow eyes, black circle pupils and nose, black mouth and white triangle fangs; attach.

Tint coconut with brown and black icing color; press into icing for fur. Tint small amount of chocolate icing black; add tip 22 pull-out star claws on ends of arms.

Werewolf Furry Finger Cookies

Makes about 3 dozen cookies

Finger Cookie Pan

1 cup (2 sticks) butter, softened

1-1/2 cups granulated sugar

1 egg

1-1/2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

2-3/4 cups all-purpose flour

1 teaspoon salt

3 tablespoons cocoa powder

Flaked coconut

Brown Icing Color

Black spice drops

Preheat oven to 350°F. Lightly spray Finger Cookie Pan cavities with vegetable pan spray.

In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour, salt and cocoa powder; add to butter mixture. Beat until well blended. Press dough into prepared pan cavities, filling 2/3 full.

Bake 9 to 10 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.

In resealable plastic bag, place coconut with icing color; knead until color is evenly blended. Dry on parchment or waxed paper. Attach in small clumps on cooled cookies with melted candy. Roll out spice drops on surface sprinkled with granulated sugar; cut into fingernail shapes. Attach to cookies with melted candy.

For additional Halloween ideas and directions for making all your vampire and werewolf goodies, go to www.wilton.com.




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