Vampire Blood Fudge Recipe
Ingredients:
1.5 tsps of vanilla
2 c of chips (semisweet; chocolate flavored)
2-3 Tbsps of jam (raspberry)
1 pack of gelatin (cherry flavored)
1/2 c of milk (evaporated)
2 Tbsps of butter (or margarine)
1 tsp of salt
1.5 c of caster sugar
Instructions:
Combine caster sugar, butter, milk and salt on a heated pan then bring the butter mixture to boil. Stir constantly for only five minutes.
With one cup of water, prepare the gelly as per packet instructions. Immediately decant gelly mixture and jam into the fudge mix. Heat and boil mixture for three minutes, making sure to stir continuously.
Take off from fire. Add choco chips. Stir ’till incorporated. Pour onto a baking dish. Place inside the fridge for twenty four hours.
Take out from the fridge and slice into serving pieces.
>> Vampire Blood Fudge Recipe
R.I.P. Dessert Recipe
Ingredients:
Gray construction paper
Instant chocolate pudding (done)
Package of chocolate sandwich cookies
Food processor
Instructions:
Cut the paper and for into headstones then write guest’s name on it and add a hilarious memorial of them. Place the pudding on individual bowls.
Place the cookies in the processor and process till it turns to crumbs. Sprinkle over the pudding; place the paper headstones on it. Serve.
>> R.I.P. Dessert Recipe
Rocky Road Squares Recipe
Ingredients:
12 oz of choco chips (semisweet)
14 oz of milk (condensed, sweetened)
2 Tbsps of butter (unsalted)
2 c of peanuts (dry); roasted
10 1/2 oz of marshmallows (white, miniature)
Assorted candies (candy corn or M&M’s)
Instructions:
Melt the chocolate, butter, and milk inside a bain-marie. Once melted, take out from the heat. Combine marshmallows and nuts inside a mixing bowl.
Add the chocolate then press firmly onto a 13×9 inch pan lined with parchment paper. Sprinkle candies on top. Let it chill then cut to squares.
>> Rocky Road Squares Recipe
Jack O’Lantern Brownies Recipe
Ingredients:
3/4 c of margarine or butter (1.5 sticks); melted
1.5 c of sugar (granulated)
3 pcs of eggs
1.5 tsps of vanilla extract
3/4 c of flour (all-purpose)
1/2 c of cocoa
1/4 tsp of salt
1/2 tsp of baking powder
Food coloring (yellow and red)
1 can of frosting (vanilla, 16 ozs)
For the Garnish:
Baking pieces of Choco kisses (mini)
Licorice (twizzlers and bits)
Instructions:
Preheat the oven (350 degrees F). Prepare a pan (12 inches) for pizza by greasing it. Disposable pans can also be used and should be placed on cookie sheet for baking.
Beat vanilla, sugar as well as butter using spoon then add eggs and the flour (all-purpose), cocoa, baking powder and salt. Continue beating using spoon ’til well-blended.
Pour mixture on prepared pan and bake for 20-22 minutes ’til top portion bounces then lightly touched. Allow to cool then add food coloring on frosting to achieve preferred orange tint.
Apply frosting on brownie then garnish like jack-o-lantern pattern.
>> Jack O’Lantern Brownies Recipe
Graveyard Pumpkin Mousse Recipe
Ingredients:
12 pcs chocolate-filled cookies
8 ozs Neufchatel low-fat cream cheese; softened
1 c of heavy whipped cream
3/4 c sugar (granulated)
3 bananas (medium); sliced to one-fourth inch thick per slice
1 tsp spice for pumpkin pie
Plastic spiders or skeletons; cleaned
Gummy worms (long)
Instructions:
Place cookies in processor and process ’til crumbled finely.
In mixing bowl, put in cream and beat ’til soft peaks form.
In another bowl, combine sugar and cream cheese. Beat ’til creamy. You add in pumpkin spice as well as the pumpkin, then mix thoroughly.
Fold whipped cream in and add bananas. Scoop a spoonfull of mousse to 8 dessert bowls and spread evenly to. Dust with crumbs to create a messy and dirty surface. Refrigerate ’til ready to serve.
You may also garnish with spiders, worms or skeletons on top layer. Make worms appear as if they are crawling out of your mousse.
>> Graveyard Pumpkin Mousse Recipe
Jack O’Lantern Fruit Cup Recipe
Ingredients:
1 pc of orange
Fruits (frozen or fresh, assorted); washed & chopped)
Instructions:
Mixed fruits in bowl and set them aside. Cut off orange’s top and remove interiors with knife or spoon. Then put orange juice on fruits.
Carve face on orange just like jack-o-lantern then fill it with fruits. Let fruits go off mouth and eyes.
>> Jack O’Lantern Fruit Cup Recipe
Halloween Honey Puffs Recipe
Ingredients:
3/4 c of honey
2 Tbsps of butter
11 c of puffed rice
3/4 c of sugar
4 Tbsps of cocoa
3/4 c of coconut
Instructions:
Mix butter, sugar, cocoa and honey in a saucepan then bring into a boil ’til soft-ball stage. Once done, remove pan from the heat.
Combine coconut and puffed rice. Pour in syrup and when a bit cool, form balls, roll over coconut, then wrap with foil.
>> Halloween Honey Puffs Recipe
Graveyard Dessert Recipe
Ingredients:
2 c choco wafer cookies; crumbled plus 1/4 c
1/2 c melted margarine
1/4 c sugar (granulated)
1 pack cream cheese (fat-free, 8 0z)
2 c of boiled water
1 tub of Cool Whip Free cream (12 oz); thawed
1/2 c of water (cold)
2 boxes of gelatin (orange-flavored, small)
cubed ice
7 filled cookies (oval-shaped)
7 filled cookies (rectangular shaped)
Candy corn
Icing decor (orange, green, white and brown)
Candy pumpkin
Instructions:
Prepare oven. Heat to three-hundred fifty degree Fahrenheit. Flour 9×13x2″ baking pan.
For crust, mix 2 c crumbled cookies, margarine and 1/4 c sugar in bowl. Pack into baking pan. Place inside oven and bake it for ten minutes. Chill.
For filling, blend 1/2 c Cool Whip and cream cheese. In separate bowl, mix boiled water to gelatin ’til it is dissolved completely. Combine water (cold) and cubed ice (totals to 1 & 1/2 c). Stir iced water to gelatin ’til thickened.
Have remaining cubes removed. Add in gelatin on top of a layer of cream cheese. Place in refrigerator for three hours ’til firm. Coat remaining whip on top of a layer of geatin.
Dust remaining one-fourth cup of crumbled cookies. Poke filled sandwhich at end part of dessert to create your “graveyard”. Create tombstones from icing decors. Scatter pumpkins and candies throughout surface.
>> Graveyard Dessert Recipe
Pumpkin Praline Pie Recipe
Ingredients:
1/3 c of butter (or margarine)
1/2 c of pecans; chopped
1/3 c of sugar (brown)
1 pc of Graham Cracker Pie Crust (approximately 6 ozs)
1 c of milk (cold)
16 oz of pumpkin (canned)
2 pkgs of Pudding & Pie Filling (Jell-O, vanilla, instant)
1 1/4 tsp of pumpkin pie spice
A tub of whipped topping (8 ozs); thawed
Nuts; chopped finely
Instructions:
Melt the butter on a saucepan above moderate heat then add sugar and pecans. Mix them well. Let it boil then continue to simmer for half a minute while constantly stirring. Pour onto the base of pie crust and let it cool.
Place milk in a bowl then add the pumpkin pie spice, canned pumpkin, and Jell-O. Beat thoroughly till it becomes thick.
Gradually add (1 1/2 cups) whipped topping while stirring continuously. Pour over the layer of pecans then spread evenly.
Refrigerate for four hours till set. Serve with the rest of whipped topping and garnish it with nuts.
>> Pumpkin Praline Pie Recipe
Black as Night Jell-O Recipe
Ingredients:
6 oz of gelatin powder (grape)
2 c of chilled grape juice
1 pc of carrot (small)
1 c of water
4 pcs of marshmallows (large)
16 oz of pineapple tidbits (unsweetened)
16 oz of peach slices (light)
2 c of green grapes (seedless); rinsed
Instructions:
Place the peach and pineapple slices on the colander, allowing their juice to drip off in another bowl. Dissolve gelatin with (1 cup) of hot (boiling) water. Once dissolved completely, add (grape) juice with ice.
Stir thoroughly till all ice melt. Shred carrot then add onto gelatin mix. Cut marshmallows and the slices of peach into cubes; add onto the mixture.
Next, add the fruits and let it chill inside the refrigerator. Stir twice or once as gelatin starts to become thick, making sure carrot and fruits are distributed evenly.
>> Black as Night Jell-O Recipe
Autumn Apple Pie Recipe
Ingredients:
1 recipe pastry (for a 9-inch double crust pie )
1 pc of lemon; juiced
6 c of apples; sliced thinly
1/2 c of sugar (light brown)
1/2 c of sugar (white)
2 tsps of cinnamon (ground)
1/4 tsp of nutmeg (freshly grated)
3 Tbsps of flour (all purpose); sifted
1/4 c of butter (firm); diced
1 Tbsp of sugar (granulated)
9 pcs of caramel (squares); quartered
Instructions:
Combine the juice (lemon), sugars, flour, spices, butter, caramels, and apples inside a bowl. Stir thoroughly to evenly coat the fruits. Roll out the dough then divide the crust into two. Use the first crust to line the (pie) pan.
Pour the pastry filling onto the crust. Cover the filling with second crust then crimp its edges. Transfer pie to a foil-lined cooking sheet then use a fork to poke holes on top. Dust a little (granulated) sugar on top.
Bake in the oven at (375 degrees F) at about fifty mins. If pie has overbrowned after half an hour, reduce the heat (350 degrees F). Serve while warm.
>> Autumn Apple Pie Recipe
Butterscotch Pumpkin Pie Recipe
Ingredients:
8 oz of morsels (Butterscotch flavored)
2 c of flour (all-purpose); sifted
1 3/4 c of sugar (granulated)
1 Tbsp of baking powder (Calumet)
1 1/2 tsps of cinnamon (ground)
1 tsp of salt
3 Tbsps of confectioner’s sugar
1/2 tsp of nutmeg (ground)
1 c of pure pumpkin
1 tsp of vanilla extract
1/2 c of vegetable oil (or canola oil)
3 pcs of eggs (large)
For the Butterscotch Sauce:
1/3 c of evaporated milk
3 oz of morsels (Butterscotch flavored)
Instructions:
Preheat the oven at 350 degrees F. Butter a 12 cup (bundt) pan.
Place morsels on a microwave-safe dish bowl then microwave for a minute or more; stir until it becomes smooth and melted. Let it cool.
Combine sugar, Calumet, flour, salt, nutmeg, and cinnamon on a bowl. Add the cooled morsels, oil, vanilla, pumpkin, and eggs. Whisk to blend then add mixed flour. Incorporate well then scoop the batter onto the pan.
Place inside the oven and bake at about 40-45 mins. When done. let it cool for half an hour. Dust with confectioner’s sugar and serve together with the sauce.
To make the sauce, place milk on a saucepan; heat to boil. Once boiling, take out from the heat and add the morsels. Stir continuously till smooth. Heat it again while stirring continuously; let it boil. Allow to cool.
>> Butterscotch Pumpkin Pie Recipe
Jolly Jack O’Lantern Recipe
Ingredients:
1 pack of milk (condensed & sweetened, 14 ozs)
1 pack of pudding mix (chocolate, instant, 4 servings)
2 packs of crusts for pie (graham cracker)
1 Tbsp of orange juice (concentrated); thawed
4 ozs of topping (for whipping, non-dairy & frozen); thawed
Cooking spray (nonstick)
Sprinkles (orange-colored)
6 pcs of gumdrops (green); halved
Instructions:
Mix juice and milk in bowl and milk then pour pudding and beat with a mixer. Allow to chill for 10 mins and add topping, folding in the process.
Pour mixture on crusts then chill for more than an hour. Prepare 36 small triangular pieces of wax paper for nose and eyes as well as 12 pieces for mouth shapes.
Spray each paper on one side with coating and arrange on the tarts with the sprayed side down resembling jack-o-lanterns.
Garnish with sprinkles, covering the top, and remove carefully wax paper. Place 1/2 of gum on top.
Remove the tarts from pans by brushing crusts using white of egg (beaten slightly) then bake (375 degrees F) within five minutes. Allow to cool, then remove the tarts, add filling then chill.
>> Jolly Jack O’Lantern Recipe
Ginger Pumpkin Flan Recipe
Ingredients:
3/4 c of sugar (granulated) plus another 1/3 c
2 eggs (large)
1 c of pureed pumpkin (unseasoned)
1 tsp of vanilla extract
3/4 c of evaporated skimmed milk
1/3 c of water
4 eggwhites (large)
1 tsp of fresh ginger (grated)
3/4 c milk
Instructions:
Prepare oven. Heat it to 325 degress F. Allow small kettle filled with water to boil for waterbath.
In small thick saucepan, you combine 1/3 c water with 3/4 c of sugar. Simmer it over low fire, stirring from time to time ’til sugar is well melted.
Adjust control to medium-heat to cook caramel w/o stirring for five to seven minutes. You would know that the caramel is good when it is ambered colored.
Pour the caramel to six ramekins (3/4 cup), then tilt slowly to have sides evenly coated.
Whisk until smoothened your eggwhites, 1/3 c sugar and eggs. Pour in vanilla, puree and ginger. Continue whisking ’til smooth. Then add in milk.
Pour mixture into ramekins. Remove any bubbles of air. Put small towel on large roast pan, then place all ramekins right on top. Add boiled water into pan submerging ramekins halfway.
Bake for 45-50 mins or ’til an sticks to an inserted knife when pricked in center of flan. Have ramekins removed from the waterbath and place on racks to cool.
Cover well and place inside your ref for two hours. Before serving turn down flan to dessert plans after running a sharp knife carefully around edges.
>> Ginger Pumpkin Flan Recipe
Candy Apple Pie Recipe
Ingredients:
1 3/4 c of apple juice (unsweetened)
20 pcs of redhot candies (cinnamon)
1/4 tsp of food color (red)
1/2 tsp of vanilla
3 Tbsps of cornstarch
5 pcs of apples (Granny Smith)
1 pc of baked pie crust (9-inch diameter)
Instructions:
Rinse apples and pat dry with paper towel; peel, core, and thinly slice them. Combine food color, candies, vanilla, apples, and (1-1/2 cup) juice on a medium saucepan. Let it boil. Continue to simmer till apples soften; stir occasionally.
Combine (1/4 cup) juice with cornstarch and add onto apple mix. Cook till it becomes thick. Take out from the heat then let it cool. Pour onto the pie crust. Refrigerate to set.
To serve, top pie with a whipped cream and dust cinnamon on top.
>> Candy Apple Pie Recipe
Black Cat Fudge Recipe
Ingredients:
8 ozs of chocolate (semisweet); chopped coarsely
1/4 c of butter (unsalted)
1/3 c of corn syrup (light)
1/4 c of whip cream
1/4 tsp of salt
1 tsp of vanilla extract
4 1/2 c of sifted confectioner’s sugar
30 pcs of chocolate flakes (white)
Instructions:
Prepare an 11×7 inch pan and line with aluminum foil; extend over the pan sides then grease the foil.
Combine butter and chocolate in a saucepan above gentle heat then stir until melted. Add in cream, syrup, salt, and vanilla. Take out from the heat then slowly add confectioner’s sugar till it becomes smooth.
Next, transfer mixture onto pan and spread it evenly then place inside the refrigerator until it becomes firm or at about 1-2 hours.
Take the fudge out from the pan and peel the foil. Cut cookies using a cat-shaped cutter. Place white choco chips for the eyes and score cookie for the claws. Place inside the refrigerator, covered.
>> Black Cat Fudge Recipe
Double Dipped Caramel Apples
Ingredients:
5 pcs of medium-sized apples
2 packs of caramels (14 oz, 96 pcs); divided
Wood sticks
Instructions:
First Layer:
Dry washed apples. Have a stick inserted to each stem end.
Place in pyrex a caramel pack with 2 Tbsps of water. Microwave on high-temp “til smooth (2.5 – 3.5 mins) stir lightly for every minute.
Have apples dipped into caramel; turn to coat all sides evenly. Shake to remove excess caramel. Arrange on waxpaper greased). Place in the refrigerator for an hour or two.
Second Layer:
Follow microwave & dipping instructions w/ remaining caramel pack.
To have warm caramel-dipped apples, then roll into any pounded nuts. Add choco chips (semi-sweet) for decoration purposes, then drizzles all over with white choco.
Then roll over pounded crackers (preferrably Graham) and mini mallows, top again w/ melted choco.
Create chilled caramel-dipped apples by sumerging a portion of it to softened chocolate many times, allowing each coat to be hardened before doing another dip. Top with pounded almonds, sprinkles and chocolate (semi-sweet).
>> Double Dipped Caramel Apples
Pumpkin Tiramisu Recipe
Ingredients:
1 pkg of soft ladyfingers (Italian)
1/8 cup of liqueur (Frangelico)
1/2 cup of pumpkin (puree, canned)
8 ounces of Mascarpone
1 teaspoon of cinnamon (ground)
1/2 teaspoon of ginger (ground)
1/4 teaspoon of mace (ground)
1-1/2 cups of powdered sugar; sifted
1 teaspoon of orange flavoring (or orange extract)
2.5 cups of heavy cream (whipped & chilled); divided
Instructions:
Arrange the ladyfingers onto the base of a square baking pan (9 inches) then pour over (Frangelico) liqueur.
Blend the (pumpkin) puree with mascarpone inside a bowl. Add ginger, cinnamon, powdered sugar, extract, and mace. Beat thoroughly then add cream (save 1 cup of cream). Pour onto the pan with ladyfingers.
Spread the rest of whip cream over pumpkin mix. Sprinkle (1 or 2 dashes) cinnamon on its top. Cover then place inside the refrigerator for over a night.
>> Pumpkin Tiramisu Recipe
Pumpkin Creme Brulee Recipe
Ingredients:
4 pcs of eggs (large)
1 1/2 c of heavy cream
1/2 c of pureed pumpkin (canned or fresh)
1/4 c of sugar (white)
1/4 tsp of salt
1/2 tsp of ginger (powdered)
1/2 tsp of cinnamon
Instructions:
Preheat oven (300 degrees F).
Whisk cream, eggs, salt, sugar, cinnamon, pumpkin, and ginger inside a bowl. Place 6 (6 oz) ramekins on a roasting metal pan then pour egg mix. Pour (hot) water on the metal pan.
Bake for an hour till the mix is already set. Take out from metal pan and allow to cool at about an hour; place inside the refrigerator for a day.
To serve, preheat a broiler then sprinkle sugar above the ramekin. Place inside broiler till sugar has caramelized, at about half a minute. Do not burn the sugar.
>> Pumpkin Creme Brulee Recipe
Jell-O-Ween Brownies Recipe
Ingredients:
1 box of brownie mix (19.8 ozs)
1.5 c of milk (cold)
1 box of Jell-0 (vanilla, small)
Filling (for pudding and pie, instant)
Food color (red and yellow)
Instructions:
Bake the brownie as per package instructions for 8″ or 9″ rectangular brownie pan. When done, take away from heat and poke as soon as possible using wooden stick through the brownies in 1″ intervals.
Combine and beat milk and instant pudding for two minutes. Create orange tint from food color. Immediately pour thin 1/2 pudding on warm the brownies including the holes.
Afterward, let extra pudding stand ’til slightly thicken. Use as frosting on brownies. Refrigerate for an hour ’til ready for serving and slice into 2″ bars.
Form into triangular shapes. Yields 32 servings.
>> Jell-O-Ween Brownies Recipe
Pumpkin Walnut Fudge Recipe
Ingredients:
4 c of sugar (white)
1 c of milk
1 c of pumpkin (puree, fresh or canned)
3 Tbsps of corn syrup (light)
3 Tbsps of butter (unsalted); cut to pieces
1 tsp of vanilla extract
2 c of walnuts; chopped
1/8 tsp of salt
Instructions:
Combine together the milk, syrup, puree, salt, and sugar inside a saucepan. Cook above medium heat while stirring constantly till sugar dissolves.
Continue to cook till it reads 238 degrees F on sugar thermometer, don’t stir.
Take out from heat then add butter, don’t stir. Allow to cool to 140 degrees F. Add walnuts and vanilla; beat for half a minute till the gloss disappears.
Immediately pour onto a greased 9-inch square baking pan. Allow to cool. When fudge starts to become hard, cut to squares then set aside till completely cooled.
>> Pumpkin Walnut Fudge Recipe
Crockpot Caramel Apples Recipe
Ingredients:
2 caramel packages (14 ounce each)
8 pcs of apples; washed and dried
1/4 c of water
M&M’s
Nuts
Candy decors
Chocolate chips (mini-sized)
Instructions:
Combine water and caramels on a crockpot. Under high temperature, cook for an hour or thirty minutes more, covered and stirred frequently.
Adjust temperature into low heat. Have a stick inserted into an apple end. Dip into melted caramel then turn, making sure that entire apple surface is well-coated, then have extra caramel scraped.
Cool on top of a wax paper (greased). Once caramel sets, roll apples into either nuts, M&M’s, mini chocolate chips or candy decors.
>> Crockpot Caramel Apples Recipe
Candy Apples Recipe
Ingredients:
6 pcs of apples (small)
6 pcs of sticks for popsicle
3/4 c of candies (cinnamon, red hots)
1/2 c of water (boiling)
1/4 c of sugar (granulated)
1/4 tsp of lemon juice (fresh)
Drops of food color (red)
Instructions:
Wash apples and let dry before inserting a stick for popsicle to the stemmed portion of apple.
Cook on moderate flame the rest of the ingredients on saucepan ’til desired temperature is reached (300 degrees F) and candy is in hard-crack stage in 12 mins.
Watch candy closely when mixture boils at (280 degrees F) because it could burn when not taken away from flame.
Immediately dip apples one by one on syrup, coating completely, then arrange on baking sheets (greased) so that it will dry. Then keep apples in waxed paper inside cool dry place.
>> Candy Apples Recipe
Frozen Jack O’ Lanterns Recipe
Ingredients:
1/2 gal of dark-colored choco ice cream
12 pcs cinnamon sticks
A dozen oranges
Instructions:
Remove orange tops. Remove orange pulp and set aside. Carve Jack-O-Lantern looking faces in every orange.
Take a small scoop of ice cream, then place inside the shell, making sure nothing oozes out from the holes.
Bore a small hole on the top enough for a stick of cinnamon stem to pass through. Freeze for a minimum of three hrs or ’til ready to serve
>>Frozen Jack O’ Lanterns Recipe
Spooky Sundaes Recipe
Ingredients:
Caramel-flavored ice cream toppings
Chocolate-flavored ice cream toppings
Sherbet (orange flavor)
Cookies (Oreo)
Instructions:
Scoop a tiny amount of sherbet in between the two Oreo cookies. Afterwards, top it with choco fudge topping. Drizzle it with the caramel fudge topping.
Serve it right away. Or as an alternative, grind cookies in blender. Pour in a shallow ice cream serving dish. Place sherbet on top of crushed cookies.
Sprinkle crumbs and pour more fudge topping as desired.
>> Spooky Sundaes Recipe
Blackberry Blackheads Recipe
Ingredients:
1/2 lb of butter; softened
1 Tbsp of butter; softened
2 pcs of egg whites
3/4 c of sugar (white)
4 c of flour; sifted
Blackberry preserves or jam (with seeds)
Instructions:
Preheat the oven at 325 degrees F.
Beat (1/2 lb) butter in a bowl until it becomes creamy. Gradually add in sugar then beat well. Add egg whites then the flour. Beat thoroughly to blend well.
Dip (pastry) brush on (1 tablespoon) butter; brush the baking sheets lightly. Roll and mold dough; form into small balls. Press slightly to flatten them and use your finger to form a dent onto each center.
Arrange cookies on baking sheets, one inch apart with dent facing up. Bake for twelve mins then let it cool. Once cool, spoon jam and fill up dent.
>> Blackberry Blackheads Recipe