Arrange 2 dozen store-bought mini cupcakes in the shape of a pumpkin, using 2 for the stem. Frost the body of the pumpkin
with orange-tinted canned white frosting, leaving the eyes, nose and mouth unfrosted. Use green-tinted canned frosting for
the stem. Add shimmering sprinkles to the stem, eyes, nose and mouth.
These eye-catching desserts, served in elegant martini glasses, are perfect for serving to the adults at your Halloween party.
Layer store-bought angel food cake, prepared vanilla pudding tinted orange with food coloring, and lemon gelatin.
Give the traditional Christmas gingerbread house a Halloween spin by crafting a pumpkin patch house! You'll need ready-made
chocolate-covered peanut butter wafer bars and chocolate graham crackers for the house, assorted candies for decorations,
and lots of canned chocolate frosting to hold it all together.
Place one chocolate-covered marshmallow sandwich cookie upside down. Top with black decorating icing. Cut 2 black licorice
twists in half lengthwise and then in half crosswise to make 8 thin legs. Press one end of each leg into the black icing.
Top with a second cookie. Affix 2 jellybean eyes with black icing.
Arrange a variety of cookies on wax paper (we used half-dipped fudge grahams, vanilla sandwich fingers, and black and white
Milan-style sandwich cookies) and pipe the letters RIP in orange, green or black decorating icing using a #3 or #4 round tip.
Place 6 (2-oz.) squares melting chocolate in a 2-cup glass measure. Microwave on high 2 minutes, stirring every 30 seconds.
Dip sugar cones in the melted chocolate, tilting the measuring glass to coat. Place, pointy end up, on top of large chocolate-covered
marshmallow moon pies. Pipe icing around the area where the cone and moon pies meet. Press nonpareils and other candies into
icing to create a hatband.
Microwave 12 ounces of white chocolate in a microwave-save bowl on high 60 seconds, stirring every 15 seconds, until smooth.
For each ghost, dip three-quarters of a peanut-shaped peanut butter cookie in the melted chocolate. Top with 2 mini chocolate
chips for eyes. Place prepared ghosts on wax paper and refrigerate to set.
Pair these frightening fingers with the marshmallow Vampire Teeth for a truly scream-worthy dish. To make the Witches' Fingers,
cut 10 cream-filled chocolate wafer sticks in half, then affix a sliced almond to one end of each with white frosting.
For these yummy Gingerbread Mummies, arrange gingerbread men on wax paper and place 2 semi-sweet chocolate chips where eyes
should be. With a large leaf piping tip, pipe ribbons of white decorating icing back and forth over the cookie, completely
covering it to resemble gauze, but letting the chocolate chip eyes peek out.