Do you know what today is? It’s the Smart Cookie Cook’s favorite holiday, aka Halloween! I love all things creepy and spooky, so today is what I live for. Plus, I have a borderline-addiction to candy, and Halloween gives me an excuse to gorge on mass quantities of the sugar-laden stuff, so that’s pretty great.
If you thought I’d let a holiday that is simultaneously sweet and scary slip by without tons of accompanying recipes, then you’re mistaken. Since September, I’ve been cranking out creepy eats and treats to feed the insatiable appetite of hungry monsters like you. As an extra special Halloween treat, I’ve compiled 13 of my favorite Halloween recipes below.
Enjoy, my hungry little goblins!
- Caramel Apple Milky Way Stuffed Chocolate Chip Cookies
- Halloween Monster Cake Balls
- Halloween Popcorn Hands
- Jack Skellington Brownie-Cookie Pie
- Little Owl Cookies
- Monster Whoopie Pies
- Pumpkin Chocolate Chip Cookie Topped Brownies
- Pumpkin Ice Box Cake
- Pumpkin Pie Spice Graham Crackers
- Pumpkin S’mores Bars
- Severed Chocolate Mummy Head
- Soft Pumpkin Cookies with Brown Sugar Frosting
- Warm Pumpkin Chocolate Chip Cookie Sundae
What treats will you be enjoying today?
The word “chocolate” automatically negates anythings grotesque that follows or precedes it. So, the whole “severed mummy head” thing really isn’t disturbing, because all we care about is that it’s made out of chocolate.
Is there anything else that matters?
This Severed Chocolate Mummy Head is certainly spooky, but also a bit cute too. You can just hear it cry out a muffled, “GRAWWWGHHHAHH.”
It’s the perfect treat for your Halloween festivities because it’s pure chocolate, and nothing else, baby. What little monster or ghoul doesn’t love chocolate?
I won’t lie to you; this is the easiest Halloween treat to make. It’s no-bake, and can be done in under an hour. Plus, it requires the skills and technical know-how of a handicapped goblin who’s spent the better part of his sheltered life living in a cave and eating rats. In other words, anybody can do it.
The trick-or-treaters shouldn’t be the only ones enjoying creamy dreamy chocolate on Halloween. Make this haunting chocolate mummy, and you can be in spooky chocolate heaven in no time.
A Few Tips Before You Get Cooking:
- Doing two layers of white chocolate is essential to creating a 3D look for your mummy.
- You can use dark chocolate for the base if you prefer.
- Need more Halloween recipes? Check out my Halloween recipe page.
- You don’t even have to cut this mummy to serve it. Just break it apart, and you’ve got chocolate bark.
Severed Chocolate Mummy Head
By The Smart Cookie Cook
- 3 cups milk chocolate chips or finely chopped milk chocolate
- 2 cups white chocolate chips or finely chopped white chocolate
- 2 mini marshmallows
- red food gel
Special equipment: parchment or waxed paper, ziplock bag or piping bag
- Spray a round 8-inch pan with nonstick spray. Set it on top of a piece of parchment paper or waxed, on top of a cutting board. Trace a knife around the edge of the pan. Gently rip off the edges, leaving you with the perfectly-sized circle. Line the pan with the cut paper.
- Place the milk chocolate in a large microwave-safe bowl. Reduce microwave power to 80% and microwave chocolate in 30-second intervals, stirring well in between with a wire whisk. Stirring in between keeps the chocolate from burning and makes it melt faster. If you stir well, melting should only take about 4 intervals.
- Reserve 1/2 cup of the milk chocolate, then pour the rest into the lined pan and smooth out into an even layer. Place in fridge until set, about 15-20 minutes.
- Meanwhile, place the white chocolate in a medium microwave-safe bowl. Set microwave power to 80% and microwave chocolate for 30-second intervals, stirring in between. It’s essential to stir well and only microwave white chocolate for the minimum time necessary to melt it or it will burn and clump up.
- Make sure white chocolate is cool or warm, not hot, then transfer to a piping bag or a makeshift piping bag constructed out of a ziplock bag. Pipe half the white chocolate over the set milk chocolate in thick, wide strips so that it looks like wrapped bandages. Leave some of the milk chocolate showing through.
- Let sit for 5-10 minutes, then pipe on another layer of bandages with the remaining white chocolate. Doing two layers creates depth and texture. Make sure you leave strips of milk chocolate showing through. Take a spoonful of the MILK chocolate and plop two chocolate circles on to represent eye holes (or you can pipe it with a small bag). Stick on two mini marshmallows to represent the actual eyes then dot on two red pupils with the gel. Use the gel to draw on a grimacing mouth. Place in fridge until completely set, about 20 minutes. Cut up or break apart to enjoy.
Batten down the hatches! Frankenstorm is coming!
Is anyone else creeped out that the biggest storm of the season is also coming just in time for Halloween? I think what I’m most concerned about is losing power. Talk about First World Problems. But how am I supposed to whip up delicious treat for you Smart Cookiers if I can’t use my craptastic electric appliances? Let’s hope for everyone’s sake that we don’t get hit too hard in CNY. Otherwise, how can I bring you another week as delicious as this one was?
Let’s review, shall we?
- Monster Whoopie Pies
- Vodka Blush Pizza
- Pumpkin Chocolate Chip Cookie Brownies
- Sweet Potato Pepper Jack Soup
- Fudge Filled Brownie Cookies
Try and tell me this week wasn’t one of our most delicious yet! Not to mention, it was packed with fall fare. On Halloween, I’ll bring you guys a round-up of all the awesome Halloween recipes we had this year. That’s going to be one spooktastic collection!
Speaking of spooky things, how about these nails? They were super easy, but certainly festive.
If you like Smart Cookie on Facebook, then you might’ve seen my poll asking you guys to pick the name for my baby kitten. (S)he was originally named Winnie after the witch in Hocus Pocus…until we found out that she was actually a HE. I had the hardest time picking a new name out, hence why I asked you guys to weigh in. Your choices were Jack (as in Jack Skellington, or Jack-o-Lantern), since I wanted something Halloweeny, or Loki, as tribute to the late Thor (Loki is Thor’s brother). I know you must be curious to find out which name I picked. Ready?
Neither of them.
I know. You probably hate me. All that fuss over voting, and I didn’t even pick one! You see, Loki won by a landslide on Facebook, so I spent a good day or two calling him that. But the more I did, the more awkward it felt. He just isn’t a Loki, and the name didn’t fit. Instead, I went with what I originally wanted, a Halloween-related name: Edgar Allen Poe. We call him Poe for short, or sometimes Gar. And you know what? It just fits. He’s an Edgar all the way.
And just so we’re clear, Mina is still Mina. Now, they’ve both got names from Halloween literature.
Before I go, I’d like to send a BIG thank you to Reese’s for sharing my Little Owl Cookies this week. Because of them, I went from 580-something likes on Facebook to 1,375 likes! I am ecstatic. Thank you so much to those of you who liked my page. Let’s keep those new likes coming!
I hope everything has a Happy Halloween filled with sweet treats. Hopefully Frankenstorm doesn’t impede your celebration.
Don’t let those mischievous grins deceive you; these Monster Whoopie Pies are nothing but sweet inside.I know it looks like they might sink their sharp little teeth into you before you can eat them, but I can assure you, that’s not the case. These paranomal sammies are the perfect cute yet creepy treat for Halloween, which is only nine days away. If you don’t have your menu of goblin grub figured out yet, then I suggest you make these Monster Whoopie Pies. There’s not a ghost or ghoul out there who wouldn’t gobble these right up!
The cookie component of these whoopie pies is rich, dark, and decadent. The soft yet fudgy yet chewy texture can only be explained as the synthesis of cookie, brownie, and cake. Coupled with a light and fluffy Cocoa Buttercream filling, it’s the ultimate chocolate indulgence. And what says Halloween better than chocolate?
Don’t be discouraged if you’re not the most artistic or experienced of bakers. These are super easy to make and assemble, no artistic ability required!
There are no tricks here; these whoopie pies are all treat.
A Few Tips Before You Get Cooking:
- A vanilla buttercream in the center would do just fine, but I chose the chocolate route so that the teeth would stand out better.
- Don’t overbake the cookies or they’ll get hard.
- You could do this same thing with cookie sandwiches or ice cream sandwiches.
- Some people think sifting is an unnecessary step, but it’s actually essential. Certain ingredients (cocoa powder is a big offender) clump up and won’t break up no matter how much mixing you do. Sifting gets rid of these clumps.
- Don’t overmix the cookie batter or you’ll affect the texture or the finished product.
- Unless you want half your cookies to break off and get stuck on the tray, use parchment paper. DO NOT use nonstick cooking spray instead; this causes the bottom of the cookies to burn.
Monster Whoopie Pies
Inspired by Pillsbury
For the Whoopie Pies
Adapted from Food Network
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup natural cocoa powder
- 1/2 teaspoons baking powder
- 3/4 teaspoons fine salt
For the Cocoa Buttercream Filling
By The Smart Cookie Cook
- 2 sticks unsalted butter, at room temperature
- 5 cups powdered sugar
- 1/4 cup + 2 tbsp. cocoa powder, sifted
- 1 tbsp. vanilla extract
- 1/4 tsp. salt
- 3 tbsp. heavy cream
For the decor
- 10 large marshmallows
- 20 M&M’s
- leftover Cocoa Buttercream (you will have enough left after filling the pies, so don’t worry)
- 1 cup white chocolate chips
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicon baking sheet.
- Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; cook for 30 second intervals, stirring well in between each interval until completely melted.
- Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
- Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
- Use an ice cream scoop to drop 2-3 tbsp. of batter onto the prepared pan. Repeat to make 20 cookies, no more than 6 cookies to a tray. Bake until a toothpick inserted into the middle of the center-most cookie comes out with just a few crumbs, about 6 minutes.
- Cool the cookies slightly then transfer to wire racks to cool completely.
- Make the filling: In a standing mixer fitted with the whisk attachment, beat butter on medium speed for 30 seconds. Beat in the sugar 1 cup at a time, scraping down sides in between additions. Beat in the cocoa powder, salt, vanilla, and cream on high until well-combined and fluffy, about 2 minutes. Make sure you give the cream time to whip up.
- Use a piping back, a makeshift ziplock piping bag, or a knife to put a thick layer of frosting on the flat side of half the cookies. It should be about 3/4-inch thick. Place another cookie flat side-down on top of the frosting and press down lightly while twisting.
- To decorate: Stick white chocolate chips onto the filling around half of the pie’s diameter. Press in lightly.
- Cut the marshmallows in half width-wise. Use toothpicks to skewer two onto each whoopie pie, flat side facing up or angled upwards. Don’t put it straight out or the M&Ms won’t stick. Use leftover frosting to glue an M&M pupil onto the center of each marshmallow eye.
My dad brings 100 Grand Bars to work whenever a department processes 100,000 pounds of product. Don’t ask me what that means, because I don’t know. The details of my father’s job are beyond me. All I know is: bringing those candies in is a classic example of my father’s infamous sense of humor; it’s a cheese-tastic play on words.
One day, I realized how simple it would be to create a homemade version, a better one at that. 100 Grands are tasty, but they’ve got poor-quality caramel and a too-thin layer of chocolate. Smart Cookie can do better, my friends. So, I employed all the classic elements to create my own Homemade 100 Grand Bars.
See, I made this delicious thick and rich caramel filling then mixed in Rice Krispies to give it that crispy-crunchy element. The only problem was that the caramel made the Rice Krispies lose some of their crunch. But was this the end of the world? No sir. The Rice Krispies, although lacking in “Krispie,” still added bite, texture, and a little bit of perfectly contrasting saltiness.
One of the women my dad works with said these were “the best candies ever,” so it’s no worse for wear.
I employed super creamy, good-quality dulce de leche for the filling. That gum paste the original bars use pales in comparison. And you know I’ve got a nice thick suit of chocolate armor to hold all that liquid gold in. Is it a carbon-copy of a 100 Grand bar? Nah. Is it better? Hell yes!
A Few Tips Before You Get Cooking:
- If you want the Rice Krispies to stay crunchy, try this: leave the krispies out of the filling and freeze it. After you shape it into the logs, roll it in the krispies before covering in chocolate. I don’t know if this will help, but it’s worth a shot!
- Use dark chocolate if you prefer.
- Dulce de leche can be found either in the foreign food aisle, the baking aisle, or by the hot fudge in your grocery store. If you can’t find it, you can make it homemade.
- Regular caramel sauce WILL NOT work. It is too thin.
Homemade Sort-of 100 Grand Bars
By The Smart Cookie Cook
- 2 16-oz. jars dulce de leche (2 cups)
- 1/2 – 1 cup powdered sugar
- 2 cups Rice Krispies cereal
- 1/2 tsp. salt
- 6 4.4-oz. milk chocolate bars, chopped
- In a medium bowl, whisk together the dulce de leche, 1/2 cup powdered sugar, and salt until well-combined. It should be thick and kind of hard to stir. If it seems thin, add more sugar. Fold in the Rice Krispies. Cover and freeze until firm, at least 30 minutes.
- Line two baking sheets with waxed paper or parchment paper. Set aside.
- Once filling is firm, put the chopped chocolate into a large microwaveable bowl. Cook on high for 30 second intervals until completely melted and smooth, stirring well in between so it doesn’t burn.
- Form filling into 2-inch logs with your hands. If they get sticky, cover your hands in powdered sugar. If they soften up too much to dip/cover in chocolate, put them back into the freezer.
- Dip logs into melted chocolate or use a spoon to pour it on so they’re completely covered. Place on lined baking sheets and refrigerate until firm. Enjoy!