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Special Edition: Halloween Recipes

With Halloween … TOMORROW, here are some of my favorite spook-tacular recipes:



1 package Nutter Butter Peanut Butter Cookies by Nabisco

1 package Almond Bark

Mini Chocolate Chips


  1. Melt almond bark in a sauce pan over low heat.
  2. Place Nutter Butter cookies on wax paper.
  3. Pour melted almost bark over Nutter Butter Cookies (or dip the cookies into the almond bark)
  4. Add mini chocolate chips as ghost eyes.
  5. Let dry completely before serving.



1 cup candy corn

1.5 cups vodka

2 oz. orange liqueur

1 lemon, juiced

1 egg white, large


  1. Mix 1/2 cup candy corn with vodka in air-tight jar and let sit for a minimum of 3 hours. (Hint: Do this in the morning for truly candy corn infused vodka.)
  2. Strain candy corn from vodka.
  3. Add 4 oz. of vodka, orange liqueur, egg white and lemon juice to a drink shaker filled with ice.
  4. Shake fast for about 20 seconds and serve in martini glasses.
  5. Toss in a few candy corn for your Halloween candy corn-tini!



1  Brownie Mix, 8×8 size

6 Milano Cookies (for grave)

5 Oreo Cookies, crushed

6 Pumpkin candy corns

6 normal candy corns

1 Cup melted chocolate for frosting and piping


  1. Preheat oven to 350 degrees F.
  2. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray.
  3. Let cool completely then cut into 6 rectangles.
  4. Frost with melted chocolate reserving 2 Tablespoons for piping the cookies.
  5. Pipe RIP onto the Milano Cookies then press into the back of each brownie.
  6. Top with a candy corn pumpkin and candy corn.
  7. Sprinkle with crushed Oreos for the “dirt.”
  8. Enjoy!



1/2 cup vanilla frosting, divided

36 miniature semisweet chocolate chips

12 large marshmallows

1 drop each green, red and yellow food coloring, optional

1/4 cup flaked coconut

12 chocolate wafers

12 miniature peanut butter cups

12 milk chocolate kisses


For the face:

  1. Place a dab of frosting on the bottom of three chocolate chips.
  2. Press two for eyes and one for nose onto each marshmallow.

For the hair:

  1. Combine green food coloring and a drop of water in a small resealable plastic bag.
  2. Add coconut and shake well.
  3. Spread a small amount of frosting on sides of marshmallows.
  4. Press coconut hair into frosting.
  5. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag
  6. Tint orange with red and yellow food coloring.
  7. Set aside.

For the hats:

  1. Spread some of the remaining frosting in the center of chocolate wafers.
  2. Press peanut butter cups upside down into frosting.
  3. Lightly spread bottoms of chocolate kisses with frosting.
  4. Place on peanut butter cups.
  5.  Cut a small hole in the corner of pastry or plastic bag.
  6. Insert a small star tip.
  7. Fill the bag with frosting and pipe stars around the base of each peanut butter cup.
  8. Secure a hat to each witch with a dab of frosting. 



1-1/2 cups all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder (spooned and leveled)
1 teaspoon baking soda 1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg 1 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 cup confectioners’ sugar
Orange nonpareils or sanding sugar, for decoration


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
  3. In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture.
  4. Mix just until smooth (do not overmix).
  5. Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes.
  6. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  7. Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
  8. Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly.
  9. Sprinkle exposed filling with nonpareils.
  10. Let rest 15 minutes to set.


Add applesauce to the batter for soft and moist results.



About thetwentysixthyear

September 6, 2011: I turn twenty-six years old. I live and work in downtown Chicago and really can't complain about too much -- great family, great friends, great life. So this is my personal blog. Experiencing and living my twenty-sixth year. I have no idea what to expect or where I'll be one year from now ... but one thing is certain: I will enjoy the ride.

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