Dracula’s Dentures for Halloween

Ingredients

• 1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
• 1/2 cup prepared vanilla frosting, tinted red
• 1 3/4 cups miniature marshmallows
• 48 slivered almonds

Instructions

1. Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
2. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

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Make a Watermelon Brain for Halloween

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Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze

Ingredients

• 1/2 C. Sugar
• 2 T. Water
• 2 Granny Smith Apples, peeled, cored, and diced(1/3" cubes)
• 2 1/2 T. Heavy Cream
• 1/2 C. Vegetable or Coconut Oil
• 1 C Sugar
• 2 Eggs
• 1 t. Vanilla
• 2 1/2 C. Flour
• 1 1/2 t. Baking Powder
• 1 1/2 t. Baking Soda
• 1 1/2 t. Cinnamon
• 1/4 t. Cloves
• 1/4 t. Nutmeg
• 1/2 t. Salt
• 1 C. Pumpkin Puree
• 1 C. Coconut Milk
• Salted Caramel for glazing
• 
  

Instructions

1. Preheat oven to 350 degrees.
2. Line two muffin tins with 24 paper cupcake liners.
3. Place the 1/2 C. sugar and water in a medium sized saute pan and stir together. Bring to a boil over medium/high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. When the sugar turns to a golden amber color, add in the diced apples and toss through the caramel with a silicone coated spatula or spoon. This will cause the caramel to harden in a few spots. Just continue cooking and the caramel will melt back down. Let cook for about 3-4 minutes, or until the apples have let off all of their liquid and are starting to caramelize. Add the heavy cream. Mixture will bubble up quite severely. Continue to cook until it settles down and mixture is smooth. Remove apples from heat and set aside.
4. In the bowl of a stand mixer, mix together the oil, 1 C. Sugar, eggs and vanilla until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
6. Add half of the dry ingredients to the wet, mixing ONLY until combined. Add the pumpkin puree and half of the milk to the batter and mix until just combined. Finish by adding the other half of the coconut milk and mixing until the batter is JUST smooth.
7. Add the cooled caramel apple cubes to the batter and fold in until evenly distributed.
8. Divide the batter evenly between the prepared muffin tins. You will use about 3-4 T. of batter per tin.
9. Bake for 30 minutes in the preheated oven.
10. Cool on a wire rack.
11. When cool, drizzle a little salted caramel on top of each muffin.

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Surprise Candy Christmas Gift Cookies!

Makes 6-8 completed cookies depending on the size of your cutter

• 170g/6 ozs butter, softened
• 280g/10 ozs white caster superfine sugar
• 2 eggs
• 2 teaspoons vanilla
• 360g/12ozs plain all-purpose flour (or more if using colouring)
• Colouring (optional)

To decorate and fill

• Coloured and white fondant
• Decorations
• Edible gold lustre paint
• 25 ml vodka
• Paintbrush
• 1/2 cup icing sugar and a few drops of water
• Step 1 - Make cookies. In a large bowl, cream together butter and sugar until smooth. Beat in egg, colouring if using and vanilla. Add in the flour on the lowest setting making sure that the dough isn't too sticky-the stickier it is, the more the baked cookies will expand. If you have to, add a little more flour-if you are using liquid colouring, you will need to add more flour). Cover, and chill dough for at least one hour.
• Step 2 - Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface-the thickness will depend on how many m&ms you want to put inside and how thick you want the cookies-you will put three together. Cut into shapes with a square or gift shaped cookie cutter. If you use a gift cookie cutter and it's not symmetrical, don't forget to flip the cutter over and cut out the shapes using the slightly blunter side so that they will line up with each other.
• Step 3 - Place cookies 1 inch apart on parchment paper. Bake for 8 to 10 minutes in preheated oven. While they're hot, cut them again using the cookies cutters as they will have expanded a bit from baking and you want them to line up exactly against each other. Then in the "middle" piece, cut out a hole as this is where the little m&m's will sit. Cool completely and then just line each set up together.
• Step 4 - On a non stick chopping board roll out the white fondant. I always find it easier to do the white fondant first as coloured fondant can transfer easily. Make the bows but rolling out a long thin piece of white fondant and shape into a bow-it may be hard to do this as first but gets easier with practice.
  Step 5 - Roll out the coloured fondant and cut it using the same cookie cutter. Using a little water, adhere it to the cookie on the front and back. Affix little decorations using a little water-I used snowflakes and stars and also made little green dots using green fondant and punching them out using a straw.
• Step 6 - Mix the vodka with the gold lustre dust and paint it onto the white fondant and allow to dry.
• Step 7 - Make a simple icing sugar "glue" by mixing 1/2 cup of sifted icing sugar with a few drops of water and glue one side to the middle piece with the hole cut out. Fill the hole with mini m&m's or small candies (those teeny tiny sugar hearts are also lovely) and then icing sugar glue the top to the middle. Allow both the fondant to dry and the icing sugar glue to set fully.
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Voodoo Doll Cookies!

Makes about 16 cookies (depending on size, the cutters I used were very large)

• 170g/6ozs butter, softened
• 280g/10 ozs white caster superfine sugar
• 2 eggs
• 2 teaspoons vanilla
• 360g/12ozs all-purpose flour
• 1 teaspoon finely ground tea leaves (optional)
• You will also need a gingerbread man cutter

To decorate

• Icing pens with various colours and tips-the glitter ones are good for drawing needles
• Red fondant and small red cutter for heart

Step 1 - In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour and tea leaves. Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).

Step 2 - Preheat oven to 200C/400 F. Roll out dough on floured surface 1/3 inch thick, I prefer these a bit thicker so that they are sturdy. Dipping your cutter in the flour, cut out man shapes. Place cookies 1 inch apart on parchment paper. Bake for 10-12 minutes in preheated oven. Cool completely.

Step 3 - Now is the fun bit! Decorate your voodoo doll just as you would want to. Make some mummies, some with snakes crawling up their leg, some with just buttons for eyes or stitches.

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Chocolate Peanut Butter Spider Cookies

These cute and creepy spider cookies are made on a peanut butter cookie base filled with a chocolate truffle

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup smooth peanut butter
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 24 round chocolate truffles (I used Lindt Truffles.)
• 3/4 cup semisweet chocolate chips
• 48 candy eyes

Directions:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
4. Roll the cookie dough into 24 - 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
5. Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won't stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.

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This "Head In A Jar" Prank Is Pretty Scary

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Beef Mummy Dogs Recipe

Ingredients: 

• 6 Ball Park® Beef Hot Dogs
• 1 crescent roll dough
• olives

You’ll want to start first by rolling out your crescent roll dough and using a pizza cutter cutting small strips. The next steps are extremely easy you’ll cut each side to create arms and legs and them wrap your crescent roll dough around your dog.

Spray with baking spray and bake for 15 minutes at 350 degrees!

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