Witchs Snack Hats Recipes

Steps:

• Preheat oven to 375°. Unroll each tube of crescent dough; separate each dough into eight triangles. In a small bowl, mix remaining ingredients. Spread 1 teaspoon filling along the wide end of each triangle; carefully roll up once to form brim of hat., Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Rotate halfway through baking to ensure even browning.

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.

Steps:

• Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
• Pipe decorating icing around base of milk chocolate candy.

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.

Steps:

• Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
• To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes.
• To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes.
• To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
• Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.
• I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
• Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.

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.

Steps:

• Unroll fruit flavored snack; remove paper. Cut Blazin' Blue/Green fruit flavored snack in half, separating the blue from green. Cutting diagonally, cut the green half from corner to corner, into two triangles.
• Cut the marshmallow in half top to bottom with scissors sprayed with cooking spray. Then, on each marshmallow half, cut at an angle around top to make a cone shape.
• Wrap green fruit flavored snack triangle around marshmallow cone shape, overlapping sides slightly to form witch hat, bending point of hat as desired. Place wrapped marshmallow on top of fudge cookie. Cut two thin strips from the remaining half of blue fruit flavored snack. Wrap one of the strips around the base of each wrapped marshmallow hat. Press Gushers® fruit flavored snack on strip to look like a buckle.

Steps:

• Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil., Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes., Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down., In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.