Fall is in full effect which means the frighteningly fun holiday of Halloween is right around the corner. But if you thought the tricks and treats were only for the kiddies, think again. This spooky night is the perfect time for adults to embrace their inner child and have a little fun.
While children enjoy buckets and bags full of pre-wrapped candies, grown-ups need sweets that are a bit more sophisticated. From mummified truffles to tombstone filled parfaits, there are countless delicious desserts for you to sink your fangs into. Check out a few ghoulish recipes that will fill your waistline with fear and get you into the Halloween spirit.
01
Pumpkin Cheesecake Truffle Mummies
INGREDIENTS:
1 1/2 cups gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/3 cup graham cracker crumbs
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 ounces cream cheese, softened
1/2 cup white chocolate chips
white chocolate chips or white dipping chocolate (like CandiQuik)
red food coloring
INSTRUCTIONS:
In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 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 cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.
via Creme de la Crumb
02
Jack Skellington Oreo Pops
INGREDIENTS
12 Halloween Oreos
2 c. white chocolate, melted
2 tsp. coconut oil
Black icing
12 lollipop sticks
Black ribbon
DIRECTIONS
Line a medium baking sheet with parchment paper. Stick the lollipop sticks into the cream of the Oreos. Mix coconut oil into white chocolate and dip Oreos into chocolate until completely coated. Place in refrigerator to harden, 5 to 10 minutes. Using the black icing, draw Jack’s face on the Oreos and let cool slightly. Tie the black ribbon in a bow at the bottom of the Oreo and serve.
via Delish
03
Pumpkin Spice Churro Milkshakes
INGREDIENTS:
Makes 2 servings
8 large scoops of vanilla ice cream
1 1/2 cups canned pumpkin puree
1/2 cup milk
1/2 cup caramel sauce
2 teaspoons of pumpkin pie spice
2 graham crackers
2 churros
whipped cream (optional)
2 medium pumpkins with insides scooped out (optional)
INGREDIENTS:
In a blender, add about eight large scoops of vanilla ice cream. Pour in 1/2 cup of milk to thin out the consistency. Add 1 1/2 cups of canned pumpkin puree. Sprinkle in two teaspoons of pumpkin pie spice. Throw in two graham crackers. Break them in half for a more thorough blend. Drizzle in about a 1/2 cup of caramel sauce. Blend until smooth. You may need to add a bit more milk if the mixture is too thick. Pour the milkshake into your pumpkins. Top with whipped cream, churro, some pumpkin pie spice, and a fun straw.
via Brit+Co
04
Pumpkin Dirt Pudding Graveyard Parfaits
INGREDIENTS:
1 (12 oz) can evaporated milk
1 (15 oz) can pumpkin puree (1 3/4 cup)
1 (5 oz) box instant vanilla pudding
1 teaspoon cinnamon
1/2 an 8 oz container cool whip
1 package oreos, crushed
4 Tablespoons butter, melted
8 Milano cookies
Handful chocolate chips
INSTRUCTIONS:
For the pudding:
In the bowl of an electric mixer, combine evaporated milk, pumpkin puree, and pudding, and beat until mixture is smooth and well combined, about 2 minutes. Refrigerate for 5 minutes. Stir in cinnamon and the cool whip. Refrigerate mixture until ready to serve.
In a bowl, combine melted butter and crushed Oreos. Set aside until ready to serve.
For the RIP cookies:
Line the Milano cookies up on a baking sheet or wax paper.
Melt the chocolate in the microwave then place it in a plastic bag. Cut a teensy tiny hole in the corner of the plastic bag then push the chocolate to the corner.
Use the melted chocolate to write out RIP on the top of each of the cookies. Allow to dry.
To serve, layer Oreos in the bottom of the glasses. Spoon pudding to about 3/4 of the way full then finish with another layer of Oreos. Stake the Milano cookies in the pudding mixture, with the RIP on top. **This will serve different amounts depending on how big your glasses are. This will be enough for 8 juice size glasses or 4 large drinking glasses.
via NeighborFood
