Bake With ALIVE: 3 Easy Halloween Recipes To Impress Your Guests
My favorite thing about Halloween –and any holiday really–is the food. Always the food. Growing up in a house where the first thing you learn is how to make a pie crust rise perfectly (you have to refrigerate your dough), baking became second nature and something that had to be done in mass quantities around the holidays. I love discovering new recipes, experimenting with old and generally eating as many sweets as possible. Because that’s what Halloween is all about, right?
And with only a few weeks until the holiday, here are a couple recipes sure to impress at any costume party. Follow ALIVE on Instagram to see photos of us testing out the recipes–we had to make sure it tasted alright! And, be sure to tag us in your photos if you make any of these treats, and share your recipes with us using the hashtag #BakeWithALIVE. Happy baking!
Pumpkin Patch Parfait
3 1/4 oz prepared chocolate pudding
6 1/2 oz prepared pumpkin spice or butterscotch pudding
1/2 oz chocolate wafer cookies
5 gummy worms
8 pumpkin candies
1/ Fill the bottom fourth of the parfait glass with chocolate pudding. It’s easiest if you use a rubber spatula for this.
2/ Then, wash and dry the spatula (and your hands) and carefully fill the rest of the parfait glass with pumpkin spice or butterscotch pudding.
3/ If you are using gummy worms, press them down horizontally between the pudding and the inside of the glass so you can see them, leaving a couple of their heads sticking out.
4/ Place chocolate cookies in a re-sealable bag to crush, then spoon over the pudding.
5/ Arrange pumpkins on top and serve!
Pumpkin Cupcakes with Cream Cheese Frosting
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
3/4 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 vegetable oil
Cream cheese frosting
2 sticks of unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 1/2 teaspoons vanilla extract
Pinch of salt
4 cups powdered sugar
Making the cupcakes
1/ Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2/ In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
3/ In a large bowl, whisk together the pumpkin, both sugars and vegetable oil until completely combined, making sure there are absolutely no lumps in that mixture. Whisk in one egg at a time. Add in flour mixture, folding the mixture with a rubber spatula until no flour pockets remain.
4/ Divide the batter into the muffin sheet, filling each about two-thirds full. Bake for 25 minutes and allow to cool completely before icing.
Making the frosting
1/ With an electric mixer on high, beat the butter until fluffy. Add cream cheese, vanilla and salt and continue to beat. Reduce the mixer speed and add powdered sugar gradually until mix is smooth, combined and fluffy.
2/ Ice the cupcakes and enjoy!
Halloween Cookie Dough Pops
Cookie dough (replace eggs with 4 tablespoons of milk)
White or chocolate almond bark
Lollipop sticks (can purchase at Schnucks or Dierbergs in the baking aisle)
1/ Shape cookie dough into two inch balls.
2/ Melt almond bark in microwave. Dip tip of lollipop stick into melted almond bark, then into cookie dough. Repeat with remaining cookie dough and place in freezer for 15 minutes.
3/ Dip cookie dough into melted almond bark, twirling to cover completely and tapping off excess product.
4/ Cover in sprinkles, let almond bark harden and enjoy!