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Kamryn Dockery
Photo by: Matt Armendariz
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What is Halloween without all of the festive foods? Halloween is one of the most fun nights of the year and having some delicious foods to celebrate makes it even better! From all the candy and sweets to the actual food these recipes are guaranteed to improve your night.
Caramel Apples:
Picture: Sarah Holden
2 cups sugar
¼ cup light corn syrup
½ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
Kosher salt
6 medium very crisp apples (such as Honey crisp, Red Delicious, Pink lady, or Granny smith)
Nonstick cooking spray, for the parchment
Directions:
Add the corn syrup and ½ cup of water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn to an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber color and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla, and a pinch of salt until smooth. Keep off the heat, but keep the thermometer attached to the pan.
Pierce the apples through the stem and ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping allow the caramel to set and cool before serving, or wrapping the apples, about 1 hour.
Recipe found:
Scary Peanut Butter Spider Cookies:
Picture: Food Network
Ingredients:
One 5-ounce box of small ball-shaped chocolates, such as malted milk balls
¾ cup all-purpose flour
¼ teaspoon baking soda
Pinch of fine salt
½ cup granulated sugar
4 tablespoons unsalted butter, at room temperature
½ teaspoon pure vanilla extract
1 large egg
½ cup smooth peanut butter
2 ounces semisweet chocolate
1 small tube of white cake decorating gel
Directions:
Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
Whisk together the four, baking soda, and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3-4 minutes. Add the vanilla and egg and mix until thoroughly combined about 1 minute. Add the peanut butter, and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel slightly firm when pressed with fingers.
Meanwhile, melt the chocolate in a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
To make eyes, pipe two ¼ - inch circles on the “heads” of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melting chocolate in the center of each to make the pupil.
Recipe found:
Hot Dog Mummies:
Picture: Jill Novatt
Ingredients:
One 8-ounce tube crescent dough
8 bun-length hot dogs
1 slice of white American cheese
Ketchup and mustard
Directions:
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
Take 1 hot dog and 1 strip of the dough around the hot dog while pulling gently to stretch the dough. Criss-cross the dough every so often so it looks like mummy wrappings. Near the end of the hotdog leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with the remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies’ eyes.
Remove the hot dogs from the oven. Using a toothpick, smear some ketchup on one side of each cheese round and “glue” it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.
Recipe found:
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