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Halloween Treats Living Smart 

Halloween Treats

Mummified Candy Corn Cake

All You

Ingredients:
3 1/2 cups cake flour
1 1/2 tbsps baking powder
1/2 tsp salt
1 cup plus 2 tbsp whole milk
2 tsps vanilla extract
1 3/4 sticks unsalted butter, room temp
1 1/4  cups sugar
5 large egg whites
2 1/2 tsps yellow gel food coloring
1/4 tsp red gel food coloring
(2) 16-oz. cans vanilla frosting
2.5 oz. large marshmallows

Directions:

  1. Preheat oven to 350°F. Coat 3 8-inch round cake pans with cooking spray. Line bottoms with parchment; mist again with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder and salt. Combine milk and vanilla in a measuring cup. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy, scraping down sides of bowl.
  3. Reduce speed to low and alternate adding flour and milk mixtures to butter (begin and end with flour), until just combined. In a clean medium bowl with clean beaters, beat egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold egg whites into batter in 3 additions.
  4. Divide batter in 3 medium bowls (2 cups each). Add 1 1/2 tsp. yellow coloring to 1 bowl; stir. Add red coloring and 1 tsp. yellow coloring to second bowl; stir. Leave third bowl white. Spread batter into pans. Bake until a toothpick inserted into center comes out clean, about 25 minutes. Cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
  5. Level tops of cake layers with a serrated knife, if necessary. Dab small amount of frosting in center of cake stand and top with orange layer. Spread 1 cup frosting on top; add yellow layer and align sides. Spread 1 cup frosting over yellow layer, then top with white layer and align. Spread remaining frosting around sides, then over top. Smooth with a knife or spatula.
  6. In a microwave-safe bowl, microwave marshmallows on high for 30 seconds. Stir until smooth and just warm to the touch. Pull off a piece about the size of 1 marshmallow and stretch between thumb and forefinger of both hands until thin. Drape strand over and around cake. Repeat until you reach desired “mummy” effect. Refrigerate for at least 2 hours before serving.

Tip: Rub butter on your fingers to keep the marshmallow from sticking to your hands.

Spooky Witches’ Fingers

witchesFingers_smallIngredients:
1 cup butter, softened
1 cup confectioners sugar
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole almonds
(1) .75 oz. tube red decorating gel

Directions:

  1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  2. Preheat oven to 325°F. Lightly grease baking sheets.
  3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Tip: Make these treats extra spooky by adding green food coloring to the batter.

Caramelized Spicy Pumpkin Seeds

pumpkinseedsIngredients:
5 tbsps white sugar
1/4 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch cayenne, or to taste
2 cups raw whole pumpkin seeds, washed & dried
2 tsps salt, or to taste
1 tbsp olive oil
cooking spray

Directions:

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
    In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
  2. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds until lightly golden, 20 to 25 minutes.
  3. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes.
  4. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

Tip: Up the spice factor by coating the seeds in Sriracha before baking.

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