- Michelle M
Top 5 Tasty Kids Halloween Treats
With Halloween just around the pumpkin spice scented corner, we’ve switched gears from the usual kid’s birthday parties with our favorite sweaters, mugs filled with hot chocolate, and our favorite top five sweet treats from delish.
These season favorites helped us bring a spooktacular edge to our themed dessert tables.
Why not try these for your next monster mash, or contact us and let us scare up a gorgeous Halloween themed party for you and your guests!
Black Cat Cookies
Yields: 4 dozen
Prep time: 25 minutes
Total time: 2 hours
2 Sticks unsalted butter softened and divided
½ c. Dutch-processed cocoa powder
1 tsp. Espresso powder
¾ c. Sugar
½ tsp. Kosher Salt
2 Large Egg yolks
2 tsp. Pure vanilla extract
2 c. plus 2 tbsp. All-purpose flour
¼ c. White chocolate, melted.
1.) In a small saucepan over low heat, heat 3 tablespoons butter and cocoa powder until butter is melted, stirring until combined. Let cool 15 minutes.
2.) In a large bowl using a hand mixer or the bowl of a standard mixer using the whisk attachment, beat together remaining butter espresso powder, sugar, salt and cooled cocoa powder mixture until well combined and fluffy, about 1 minute. Add yolks and vanilla and beat until combined. Add flour in three batches, making sure each addition is fully combined before adding the next. Beat until mixture pulls toward paddle attachment to form a loose ball.
3.) Turn dough onto a work surface and form two equal discs. Transfer to refrigerator to chill until dough is firm, about 1 hour.
4.) Line baking sheet with parchment paper and heat oven to 375 degrees. Roll out one disc between parchment paper until just over ⅛ thickness. Peel off top parchment sheet and stamp out cat shapes, then transfer to prepared baking sheet, spaced 1” apart.
5.) Bake cookies until center of cookie gives just slightly when pressed, 10 to 12 minutes. Remove from oven and cool on a baking sheet. 5 minutes before transferring to a wire rack to cool completely. Decorate with white chocolate.
1.) Seperate Oreo cookies from the cream. Slice them in half. (Suggested using a serrated pairing knife.)
2.) Attatch the oreo peices to the Reese’s with a dab of peanut butter.
3.) Use a dab of peanut butter to attatch candy eyes.
4 packages of ghost Peeps
2 c. semi-sweet chocolate chips
1/4 c. heavy cream, warmed
Graham crackers, for serving
mini chocolate chips
Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
Serve warm with graham crackers for dipping.
2 c. strawberries
1 1/2 c. white chocolate, melted
1 tsp. coconut oil
1/4 c. mini chocolate chips
1 c. chocolate chips, melted
Line a small baking sheet with parchment paper.
In a large bowl, combine melted white chocolate and coconut oil and stir until combined. Dip strawberries into white chocolate and place two mini chocolate chips on the top half of the strawberries for eyes. Place strawberries on prepared baking sheet and place in the refrigerator to harden, about 10 minutes.
Place melted chocolate chips in a ziploc bag and pipe mouths on the strawberries.
Let cool again in the refrigerator, 5 minutes. Serve.
Jack Skellington Apples
2 c. white chocolate chips
2 tbsp. coconut oil
4 Granny Smith apples
2 c. powdered sugar
2 tsp. corn syrup
2 tbsp. milk
Black food coloring
In a large bowl melt together chocolate chips and coconut oil. Dip apples into melted chocolate and place on a baking tray lined with a cooling rack. Refrigerate 10 minutes or until hardened.
In another large bowl, mix together powdered sugar, milk, corn syrup, and black food coloring. Transfer to a piping bag or a ziploc bag.
Pipe eyes, lips, and nose. Let set another 10 minutes to harden.
All recipes are courtesy of www.delish.com