Showing posts with label Easy Halloween Recipes. Show all posts
Showing posts with label Easy Halloween Recipes. Show all posts

Wednesday, October 29, 2014

Classic Candy Corn Upside-Down Cake

Bake a classic dessert! Buttery rich and the caramel candy corn make this yellow cake flavorful and delicious. 


1 Betty Crocker Super Moist Butter Yellow Cake Mix
2/3 cup packed brown sugar
1 small bag of candy corn
¼ cup margarine (not butter, you need the moisture)


Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Arrange candy corn over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over candy corn.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.

Spider Web Cupcakes

Spider Web Cupcakes are a huge hit and really easy to make so I thought I would share how make them.


1 (18.25 oz.) package chocolate cake mix
1 (5.9 oz.) package chocolate pudding mix
4 eggs
1 cups semisweet chocolate chips
1 cup sour cream
1/2 cup extra virgin olive oil
1/3 cup milk
chocolate icing
1 cream cheese icing
1 orange icing
1 package of cheap plastic rings
12 cupcake wrappers
1 small Ziploc bag 


Cup Cake Batter
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake mix and pudding, milk, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before icing.

Web Icing
Spoon out four tablespoons of the cream cheese icing and put into the Ziploc bag; make sure you put the icing into one corner of the bag. Close and set aside for the web.

Icing Cup Cakes
After the cupcakes are completely cooled ice the cupcakes like normal except try to keep it smooth. 

Ice 6 cupcakes orange and 6 chocolate.

Spider Web
Take the Ziploc bag of icing twist top to push the icing into the corner. 

Snip a very small hole in the corner of the bag; allowing the icing to be squeezed out.

With the icing draw a line down the center across the diameter of the cupcake.

Draw 2 more lines that divides the top into six pie shaped pieces.

Make a a small hexagon around the center of the cupcake.

Move outward and draw another hexagon; repeat until you have 3 to 4 hexagons

Stick the spider ring into the cupcake.

Thursday, September 4, 2014

Creepy Halloween Desserts

Gruesome French Vanilla Coffee Éclair Cake

These delicious gruesome éclairs will be the talk of Halloween your party.


1 package graham crackers
1 can vanilla pudding
1 8 oz. container non-dairy whipped topping
2-3 Tablespoons instant coffee
1 can French Vanilla frosting
2 dozen French Vanilla Coffee Earthworms
Chocolate syrup


  1. In 9 x 13 inch pan place a layer of graham crackers.
  2. In a medium bowl combine the pudding, whipped topping and Dandy Blend.
  3. Spoon half of this mixture over the cracker layer and spread out smooth.
  4. Place another layer of crackers over this layer and top with the remaining pudding mixture.
  5. Smooth out.
  6. Top with another layer of crackers, covering the pudding
  7. layer completely.
  8. Spread carefully with the frosting.
  9. Drizzle chocolate on it.
  10. Top with French Vanilla Coffee Earthworms
  11. Cover and refrigerate overnight

Monday, October 28, 2013

Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.


3 pounds large shrimp, peeled, deveined, and cooked
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 ketchup


Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.

Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. 

In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. 

Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.

Pour gelatin mixture over shrimp in mold. 

Cover with plastic wrap, pressing down on the surface. 

Fit a plate into mold and weight with cans. 

Refrigerate until set, about 5 hours.

Invert mold onto a serving platter; serve with cocktail sauce.

Prepared cocktail sauce, for serving