Hope you guys enjoy <3
Just as a disclaimer these recipes are not mine and all credit goes to the websites they are from!
Dark Chocolate Halloween Chip Cookies
INGREDIENTS
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INSTRUCTIONS
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
- Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
- In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
- Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands, then place them on the prepared baking sheet 2 inches apart. Bake for 8-10 minutes, just until set.
- As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It's a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.
Guacamole:
3 avocados, halved and pitted
Juice of 1 lime
2 Roma tomatoes, diced
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 garlic clove, minced
1 tsp salt
1/4 tsp chili powder
Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
Queso:
1 Tbsp. butter
1 scallion clove, chopped
2 cups cheddar cheese
2 cups Monterey Jack cheese
1/2 cup milk
1 Tbsp. corn starch
4 oz canned mild green chiles, with juice
In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin’s mouth. Serve with chips!
Day of the Dead Sugar Skull Fruit Pizza
- Ingredients
- Ingredients For Healthier Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1/4 cup nonfat plain yogurt
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- Ingredients For the Yogurt Cream Cheese Frosting
- For Yogurt Cream Cheese Frosting
- 1 cup low fat cream cheese
- 1/2 cup plain Greek yogurt
- ¾ cup powdered sugar
- 1 tsp pure vanilla extract
- Toppings For The Fruit Pizza
- raspberries
- strawberries
- blueberries
- blackberries
- kiwi, sliced
- pineapple, sliced
- ¼ cup low sugar apricot preserves
- 1 tablespoon of water
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Stir flour, baking soda, and baking powder in a small bowl.
- In a large bowl beat butter, yogurt, and sugar with an electric until smooth.
- Add egg allowing it to blend into butter mixture.
- Beat in vanilla extract. Mix in flour mixture until just incorporated.
- Lightly grease a pizza pan and press the dough into the pan to form a thin and even cookie dough crust.
- Bake for 10-12 minutes or until lightly browned.
- Remove from the oven and let it cool for 5 minutes.
- While the cookie is still warm and soft cut out the shape of a skull.
- Let the cookie cool completely.
- In a medium bowl bring the cream cheese, yogurt, powdered sugar and vanilla together and whisk until smooth.
- Place in the refrigerator for 30 minutes to thicken.
- Spread on the yogurt cream cheese frosting evenly on the giant skull cookie.
- Get creative and use the fruit to make your own Day of the Dead sugar skull design.
- Mix together the apricot preserves and water and pass the mixture through a sieve to remove lumps.
- Brush the mixture carefully onto the fruit only to give it a shiny glaze.
- Chill your skull fruit cookie cake in the refrigerator until ready to eat.
INGREDIENTS
1/2 cup Shortening
1/2 cup Peanut Butter
1/2 cup Brown Sugar
1/2 cup Sugar
1 Egg
2 tbsp Milk
1 tsp Vanilla
1 3/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
1/4 cup Sugar (For rolling)
48 miniature Reese’s cups, unwrapped and frozen
96 Candy Eyes
1/2 cup Chocolate Chips
1/2 cup Shortening
1/2 cup Peanut Butter
1/2 cup Brown Sugar
1/2 cup Sugar
1 Egg
2 tbsp Milk
1 tsp Vanilla
1 3/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
1/4 cup Sugar (For rolling)
48 miniature Reese’s cups, unwrapped and frozen
96 Candy Eyes
1/2 cup Chocolate Chips
DIRECTIONS
Preheat oven to 375 degrees.
In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla and milk.
In a medium bowl, whisk together flour, baking soda and salt.
Gradually add dry mixture to wet mixture and beat until blended.
Form dough into 1″ balls.
Roll each ball in sugar and place a couple of inches apart on an ungreased baking sheet.
Bake 10-12 minutes or until golden.
Immediately, gently press an upside down frozen peanut butter cupon top of each cookie and move to wire rackto cool.
After placing and moving all of the cookies on the wire rack. put in place the candy eyes while chocolate is still slightly soft.
Place in refrigerator for 10 minutes to allow cookies to firm.
Place chocolate chips in the corner of a zip-top sandwich bag.
Microwave for 20 seconds, knead and repeat until chocolate is melted.
Clip very small piece off of corner of bag to allow for piping and draw 8 legs on each spider cookie.
Place in refrigerator for 10 minutes to allow legs to set
Preheat oven to 375 degrees.
In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla and milk.
In a medium bowl, whisk together flour, baking soda and salt.
Gradually add dry mixture to wet mixture and beat until blended.
Form dough into 1″ balls.
Roll each ball in sugar and place a couple of inches apart on an ungreased baking sheet.
Bake 10-12 minutes or until golden.
Immediately, gently press an upside down frozen peanut butter cupon top of each cookie and move to wire rackto cool.
After placing and moving all of the cookies on the wire rack. put in place the candy eyes while chocolate is still slightly soft.
Place in refrigerator for 10 minutes to allow cookies to firm.
Place chocolate chips in the corner of a zip-top sandwich bag.
Microwave for 20 seconds, knead and repeat until chocolate is melted.
Clip very small piece off of corner of bag to allow for piping and draw 8 legs on each spider cookie.
Place in refrigerator for 10 minutes to allow legs to set
Makes 32 spooky treats
Ingredients
- 1 package of your favorite Hot Dogs
- 1 tube refrigerated crescent dough
- 1 teaspoon black sesame seeds
- Ketchup, for serving
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut each hot dog in half lengthwise, then cut each piece in half crosswise (each hot dog will make 4 treats). Keeping the middle intact, use the tip of a knife to make 3 slices at either end of each hot dog piece (this will make 4 legs on either side).
- Once all the hot dogs are cut, cut the dough into strips, about 1 inch wide and 2 inches long (you may not use all of the dough). Wrap a piece of dough around the middle of each hot dog, pinching to seal the dough, and place, seam side down, on the prepared baking sheet.
- Press 2 sesame seeds into the middle of each “spider” to make eyes.
- Bake until the dough is golden brown and the hot dog “legs” are sizzling and twisted, 10 to 12 minutes. Remove from the oven and serve warm with ketchup on the side.
