CRISPY TREAT WITCH'S HAT
Get crafty with this edible witch's hat: chocolate-flavored rice cereal, green food coloring and edible gold dust transform ordinary crispy rice treats into a sweet Halloween centerpiece.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 14 to 16 servings
Number Of Ingredients 8
Steps:
- Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that's okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you'd like.
- For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn't stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle.
- For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat.
- Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside.
- For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone.
- For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn't hold its shape, let it set for 10 minutes to stiffen.
EASY WITCH HAT COOKIES
Whip up some kitchen fun with the kids! Bake up these wacky Halloween treats!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil and eggs until soft dough forms.
- Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- Divide frosting into 3 small bowls. Tint frosting as desired with food colors. Place frosting in small resealable food-storage plastic bags or disposable decorating bags. Cut off tip of each bag to make 1/4-inch opening.
- Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
WITCH HAT CUPCAKES
Decorated ice cream cones make an adorably spooky topper for these treats. As the cupcake base, you can use our easy one-bowl recipe or a boxed mix. The toppers can be made up to 8 hours in advance and kept uncovered on a tray in the freezer.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- Heat the milk in a small saucepan to just below a simmer. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Stir together the flour, baking soda and salt in a small bowl and set aside.
- Whisk the sugar, oil, egg and vanilla into the cooled cocoa mixture until smooth. Add the flour mixture and whisk just until smooth. Divide the mixture among the paper liners. Bake until a tester inserted in the centers comes out clean, 20 to 23 minutes. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
- For the frosting: Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Cool slightly.
- Beat the butter on medium high speed with an electric mixer fitted with the paddle attachment until light and smooth, about 1 minute. Add the cooled chocolate and beat until combined. Add the confectioners' sugar and cocoa and beat on low to combine. Add 1 tablespoon milk and the vanilla. Beat on high until light and fluffy, adding the last tablespoon of milk, if needed, to make a smooth, pipeable frosting. Starting with about 1/8 teaspoon, beat in black gel coloring to tint the frosting nearly black (you may need up to 1 teaspoon total).
- For assembly: Line a baking sheet with parchment and clear space in your refrigerator or freezer to accommodate the level pan. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth. Let cool slightly. While the chocolate cools, use a paring knife to gently saw off the tip of each ice cream cone (about 3/4 inch) at an angle to make the bent tips of the hats.
- Use a small spoon to coat the cut end of a cone with melted chocolate and lay it flat on the prepared baking sheet. Attach the tip piece at an angle so it looks like the point of the hat is bent and paint with a little more chocolate to seal the two pieces together. Repeat with the remaining cones and refrigerate or freeze until set, 5 to 10 minutes.
- Once the cones are fused together, pour the sprinkles into a shallow bowl or small sheet pan. Working one at a time, lightly coat the cones in melted chocolate and roll in the sprinkles. Set upright on the lined baking sheet. Refrigerate the cones until set, 5 to 10 minutes.
- Put the frosting in a piping bag fitted with a large star tip. Pipe a round of frosting in the center of each cupcake and press on a hat to adhere. Cut the sour belts to wrap around the base of the hats about 1/2 inch from the bottom. Use a little frosting to adhere the ends to the hat, if needed. Pipe frosting around the perimeter of the cupcakes to make a brim for each hat. Stick a yellow candy on each sour belt to make a hat buckle, gently pressing it into the frosting so it sticks.
WITCH'S SNACK HATS
Steps:
- Preheat oven to 350°. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed., Bake 10-12 minutes or until set. Cool completely on pans on wire racks., In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat., Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto baking sheets to cool., In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture., Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.
Nutrition Facts :
WITCHES' HATS
A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.
Provided by jazzchick
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 32
Number Of Ingredients 4
Steps:
- Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.5 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 14.6 g
WITCH HATS
Make and share this Witch Hats recipe from Food.com.
Provided by elliebelle
Categories Dessert
Time 15m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 3
Steps:
- Attach 1 Kiss to chocolate bottom of each cookie, using decorating icing.
- Pipe decorating icing around base of chocolate.
Nutrition Facts : Calories 24.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 1.1, Sodium 3.6, Carbohydrate 2.7, Fiber 0.1, Sugar 2.4, Protein 0.3
WITCH HAT TREATS
Make and share this Witch Hat Treats recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 10m
Yield 1 Witch hat
Number Of Ingredients 8
Steps:
- Melt semisweet chocolate according to the package instructions. Holding the open end of the cone, dip the bottom half at an angle into the melted chocolate. Immediately press candy pumpkins into the chocolate. Place the cone on waxed paper and let sit until the chocolate sets.
- Frost the top and side surfaces of the doughnut with icing. Sprinkle the icing with nonpareils or sprinkles. Center the open end of the cone on the frosted doughnut. Use a sharp knife to cut candies or gum pieces into quarters and stick them around the bottom of the hat with icing.
Nutrition Facts : Calories 566.1, Fat 43.7, SaturatedFat 21.9, Cholesterol 3.6, Sodium 250.8, Carbohydrate 51.9, Fiber 10.3, Sugar 17.3, Protein 11.9
More about "witch hat treats recipes"
CRAZY EASY HALLOWEEN PARTY TREATS: WITCHES HATS AND …
From fabulesslyfrugal.com
Cuisine AmericanTotal Time 10 minsCategory DessertsCalories 984 per serving
EASY HALLOWEEN APPETIZERS: WITCH HAT GARLIC BREAD
From hunnyimhomediy.com
WITCH'S HAT TREATS™ - RICE KRISPIES®
From ricekrispies.com
WITCH HAT COOKIES - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
WITCH'S HAT TREATS | EASY HALLOWEEN PARTY FOOD - MOM …
From momfoodie.com
FUN AND EASY HALLOWEEN WITCH HAT TREATS - EVERYDAY DISHES
From everydaydishes.com
CHOCOLATE WITCHES' HATS - HALLOWEEN TREAT - COOKTHESTORY
From cookthestory.com
CHOCOLATE CRESCENT WITCH HATS RECIPE - PILLSBURY.COM
From pillsbury.com
10 HALLOWEEN WITCH TREATS - PEANUT BLOSSOM
From peanutblossom.com
HERSHEY'S KISSES WITCH'S HAT COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
FROZEN PUMPKIN YOGURT RECIPE: HALLOWEEN WITCH HAT SNACKS
From ottawamommyclub.ca
WITCH HAT TREATS RECIPE - FOOD.COM
From food.com
EASY NO BAKE ICE CREAM CONE WITCH HATS HALLOWEEN …
From hunnyimhomediy.com
WITCHES' HATS RECIPE | MYRECIPES
From myrecipes.com
16 RECIPES FOR A WITCH-THEMED HALLOWEEN PARTY - TASTE OF HOME
From tasteofhome.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #snacks #easy #holiday-event #chocolate #dietary #low-sodium #halloween #low-in-something #3-steps-or-less
You'll also love