Halloween is upon us! What better way to enliven your Halloween haunt at home than with some devilishly delicious bites? Here's what I recommend...
Hot Dog Mummies
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 hot dogs
Mustard or ketchup, if desired
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
- 4 Egg Whites
- 1/2 tsp of Cream of Tartar
- 1 cup of Sugar
- Black Decorating Icing Gel
Preheat oven to 225 degrees.
Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles).
Next, add your sugar in small amounts.
Finally, mix in the cream of tartar.
Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).
Prepare your baking sheet with a layer of foil covered with non-stick spray.
Place the meringue mixture into an icing bag.
Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).
Bake them for about 45 minutes or until the tops become a little brown.
Once they are completely cooled, they will harden and be ready to decorate with black gel frosting!
Add eyes and mouths to your ghost (or create silly faces!).
Store in an airtight container.
Blood Spatter Cookies
Edge and flood the cookies in plain white royal icing. Let dry completely overnight.
Tint some of the leftover icing dark red. Thin it to a consistency that splatters well.
Lay cookies on a work surface covered in wax paper, parchment or foil.
Splatter away using a clean paintbrush or the tines of a fork, until the cookies look as gross as you like. Let dry.
Halloween Hand Treats
All you need are gloves, an optional spider "ring," and your favorites candies!
Bloody Chocolate Fountain
12 oz white chocolate chips
1 cup heavy cream
4 tbl butter
Red food coloring
Strawberries, Sponge Cake (cut into cubes), and Pretzels (or other food of your choice)
Combine the heavy cream and butter in a heavy saucepan over medium heat.
When warm, add the chocolate chips, stirring constantly until smooth.
Add food coloring several drops at a time until fondue becomes blood red.
Place in chocolate fountain or simply use a serving bowl.
Arrange strawberries, sponge cake, and pretzels in serving dishes with toothpicks or bamboo spears.
What are your plans for this Halloween? Have a ghoulishly good time!