Pumpkin Cheesecake Truffle Mummies

Ingredients:

  • 1½ cups gingersnap cookie crumbs
  • ¼ cup canned pumpkin purée
  • ⅓ cup graham cracker crumbs
  • 3 tablespoons powdered sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 ounces cream cheese, softened
  • ½ cup white chocolate chips
  • white chocolate chips or white dipping chocolate (like CandiQuik)
  • red food colouring

Method:

  • In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
  • Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
  • Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
  • Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food colouring. Dap 2 dots of food colouring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.

mummy

Melted Witch Bark

Ingredients:

  • Wilton Candy Melts (vibrant green)
  • ½ cup mini chocolate chips (divided)
  • Pretzels Sticks
  • Mini Reese’s Peanut Butter Cups
  • Halloween Oreos
  • Hershey’s Hugs

Method:

  • Begin by laying out parchment paper on a cookie sheet.
  • Get pretzels sticks, Reese’s, Oreos, Hugs, mini chips out and ready so they are easy to grab.
  • Place 1 cup candy melts in a small pot and melt on low heat stirring constantly. Once all melted spoon out onto parchment paper and spread into a circle. We made ours about 4 inches in diameter.
  • Quickly add remaining mini chips to a small pot and melt on low heat stirring constantly. Spoon a tiny amount onto your green circles and use a toothpick to swirl around.
  • Add Oreos as hat in the corner. Add Hugs by dipping into excess melted chocolate and adding to the top of the Ore. Add mini chips for eyes.
  • Stick pretzels in your mini Reese’s and place on the opposite side of the Oreo.
  • Let set until ready to eat or package.

witch

Teeth & Mouth Snack

Ingredients:

  • 1 apple
  • jar of peanut butter or other “butter” choice
  • mini marshmallows

Method:

  • First start by cutting the apple into slices. Then cut them into smaller slices.  An apple slicer makes this job pretty kid friendly and offers a more uniform look!
  • Now you want to put about a teaspoon or two of peanut butter onto each slice of apple- but just on one side of the apple. Then put a row of mini marshmallows across one apple slice.
  • Then sandwich them together (one apple slice with pb & marshmallows and one slice with just pb). Press firmly until they stick and you have your teeth!

teeth

Halloween Candy Bark 

Ingredients:

  • 1 package of vanilla or chocolate almond bark (I’ve used candiquik too)
  • 1 cup orange candy melts
  • Optional toppings: Candy corn, crushed OREO’s, Candy eyeballs, crushed pretzels, M&M’s, sprinkles, nuts, any other leftover Halloween candy

Method:

  • Lay out a large sheet of wax paper and get all of your toppings ready.
  • Melt the chocolate in the microwave according to package directions. Then pour chocolate onto wax paper. Smooth with a spatula.
  • Melt orange melts in the microwave according to package directions. Place spoonfuls onto the chocolate and then swirl with a toothpick.
  • Top with your toppings immediately. Let cool and then break into pieces or cut with a large knife.

Halloween Bark

Halloween Marshmallow Pops

Ingredients:

  • 12 Campfire Giant Roasters
  • 1 10-ounce bag candy melts
  • assorted sprinkles

Method:

  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Insert a lollipop stick into each Campfire® Giant Roaster.
  • Melt candy melts according to  package directions.
  • Working with one marshmallow at a time, spoon the melted candy over the sides of a marshmallow and allow the excess to drip back into the bowl. Immediately coat with festive sprinkles. Place marshmallow on prepared baking sheet until the candy coating is set.
  • Repeat with remaining marshmallows.

marshmallowpops

Meringue Ghost Tartlets

Ingredients:

Graham Cracker Crust:
  • 8 large graham cracker planks
  • ⅓ c. sugar
  • 6 tbsp. melted butter
Chocolate Ganache:
  • ½ c. heavy cream
  • 4 oz. bittersweet chocolate
Meringue Ghosts:
  • 1½ c. sugar
  • 6 large egg whites
  • 1 tsp. cocoa powder

Method:

  • Heat oven to 350 degrees F.
  • To make Graham Cracker Crust: Crush graham crackers into pieces. Transfer to the bowl of a food processor; add sugar. Process until crackers form a very fine crumb. Add butter, and pulse to combine.
  • Pack graham cracker mixture into 8 (2 1/2-inch) mini tart pans; transfer to a baking sheet, and bake 20 minutes or until the edges of the tartlets darken slightly. Let cool.
  • To make Chocolate Ganache: Heat cream in a small saucepan over low heat until barely simmering. Remove from heat, add chocolate, and whisk well until very smooth. Spoon into graham crusts.
  • To make Meringue Ghosts: Heat 3 inches of water in a saucepan over medium-high heat. Bring to a boil, and reduce heat to low. Place sugar and egg whites in a heat-proof bowl. Place bowl over the water and whisk to combine the sugar and egg whites. Stir constantly until sugar is dissolved and mixture is hot to the touch. (Rub a bit between your fingers. If it feels gritty, the sugar has not dissolved.)
  • Remove bowl from the stove and beat egg white mixture with the whisk attachment of an electric mixer until shiny stiff peaks form. Transfer meringue to a plastic pastry bag, snip the end to about 1 1/2 inches wide, and pipe 4-inch-tall ghost shapes onto the ganache.
  • Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve immediately.

ghosts

“Poison” Candy Apples

Ingredients:

  • 12 baby Granny Smith apples
  • 12 wooden candy apple sticks or dowels
  • 1½ c. sugar
  • ½ c. light corn syrup
  • 1 tsp. black gel paste food coloring

Method:

  • Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
  • Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
  • Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.

apple

Pumpkin Patch Cakes

Ingredients:

  • 1 box yellow or chocolate cake mix
  • Orange and green gel food coloring
  • 2 c. confectioners’ sugar
  • Orange and green sugars and candy decors
  • Pretzel rods or sticks Marzipan

Method:

  • Preheat oven to 350 degrees F. Spray 12 mini Bundt pans with nonstick baking spray.
  • Prepare cake mix (tinting, if desired) and bake as directed, filling pans halfway with batter.
  • When cakes are done, unmold onto wire rack; let cool completely.
  • In 4-cup measuring cup, combine sugar with 3 to 4 tablespoons water to make thick glaze. With sharp knife, trim bottom of each cake flat; assemble into pairs. Using a small amount of glaze drizzled on flat sides of cakes, assemble pairs to form pumpkins.
  • Drizzle pumpkin cakes with glaze and/or sprinkle with sugar or decors. Break pretzel rods to fit as stems. Moisten pretzels with water and roll in sugar. Insert into centers of pumpkins.
  • Tint marzipan green for leaves. Roll and cut as desired and place around pretzel stems. Let cakes stand until glaze is set.

pumpkins

 

 

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