Ingredients

Pudding: 

1 package gelatin

2 cups whole milk

1 cup sugar 

6 large egg yolks (reserve 2 whites for topping) 

1/4 teaspoon ground cinnamon 

1/4 teaspoon fine salt

1 (15-ounce) can pure pumpkin puree 

Topping: 

2 large egg whites 

1/3 cups sugar

1/2 teaspoon cream of tartar

1 pinch fine salt 

Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth. 

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours. 

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

Ingredients 

1 cup creamy peanut butter

1 cup butter; (room temp.) softened

1 tsp vanilla extract

3 cup powdered sugar

2 bags white chocolate chips

M&Ms; only eye colors (blue, brown, and green)

Red food coloring GEL; and toothpicks

How to Prepare Spooky Halloween Eyeballs

Mix together peanut butter, butter, vanilla, and sugar. Roll pieces into ball shapes (not too big cuz they are VERY rich tasting). Place all the peanut butter balls onto a cookie sheet and place the sheet in the fridge for at least an hour. (If you have room, put them in the freezer! They keep their shape better when you dip them in the chocolate but the fridge works well too).

Melting the White Chocolate:

Chocolate can be very temperamenta! Microwave 2/3 only heating 20 seconds at a time. (heat and stir, heat and stir) Avoid getting any water/moisture in the chocolate cuz it will clump and ruin it. DO NOT even lick the spoon. Even that is enough to ruin it! (Plus its unsanitary is you are making these for others! ;)

Use a spoon and a toothpick to dip the balls into the white chocolate. And place back onto the cookie sheet. While still wet, place an M&M on top (I like to cover up the toothpick hole with ?em)

Once the white chocolate has set and hardened, dip a toothpick into the red gel food coloring and draw on veins.

Ingredients

12 whole Halloween Oreos

8 ounces, weight Cream Cheese, softened

½ cups Granulated Sugar

½ teaspoons Vanilla Extract

½ cups Pureed Pumpkin

1 whole Egg

¼ teaspoons Cinnamon

⅛ teaspoons Nutmeg

2 Tablespoons All-purpose Flour

1 pinch Salt

½ cups Semi-sweet Chocolate Chips, Optional

Preparation Instructions

Preheat oven to 325 degrees (F). Line 12 muffin tins with paper liners. Place 1 Oreo in the bottom of each muffin tin. Set aside.

In large bowl, whip cream cheese and sugar together until smooth. Stir in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined. Scrape sides of bowl and whip mixture until completely smooth. Spoon mixture evenly over Oreos. Bake 20-25 minutes or until cheesecakes have set. Remove from oven to cool.

Once cheesecakes are cool enough to handle, remove from muffin tin. Remove paper wrappers. Microwave chocolate chips until smooth and completely melted. Spoon chocolate into a piping bag with a small round tip. Pipe melted chocolate in concentric circles on top of cheesecakes. Drag the end of a toothpick through the chocolate to create a spider’s web look, starting in the center and dragging outward. Repeat with remaining cheesecakes. Refrigerate until ready to serve.

Thomas Keller Oreo Bat Sandwich Cookies
Makes 6-8 cookies

For the Chocolate Sablé Dough
12 ounce butter
8.5 ounces sugar
13.4 ounces all purpose flour
Pinch baking soda
Pinch salt
4.5 ounces cocoa powder

In the bowl of an electric mixer, cream the butter and sugar together using a paddle on medium speed. Sift the dry ingredients together and add to the butter and sugar mixture until combined. Refrigerate the dough for 30 minutes. Roll the dough out to a thickness of 1/8 of an inch. Cut out cookies into desired shapes. Refrigerate the cut cookies for 20 minutes. Bake at 325°F for 12 minutes and let cool on a rack.

For the White Chocolate Ganache Filling
7 ounces heavy cream
7 ounces white chocolate
1 ounces butter

Chop the white chocolate and place in a bowl. Bring the heavy cream to a boil and pour over the chopped white chocolate and stir until smooth. Add the butter and stir until incorporated. Allow the cream mixture to cool. Transfer the mixture to the bowl of electric mixer. Using the whisk attachment, whip until light and the mixture holds its shape. Refrigerate until needed.

To Assemble: 
Pipe the filling onto one cookie and top with another.

Supplies:
Crabapples
Lollipop sticks
Marzetti caramel dip (or, of course, you can make your own!)
Chopped nuts
Sprinkles
Pointed skewer (optional)

1. Wash and dry apples. Twist off the stems, if you’d like.
2. Insert lollipop sticks into the center of each apple. I found it helpful to start the hole with a pointed wooden skewer.
3. Heat caramel in a small, deep bowl as directed until thin enough for dipping.
4. Holding the end of the lollipop stick, dip each apple into the caramel. Tap off excess and set on wax paper. 
5. Let the caramel harden a bit in the refrigerator, approximately 20 minutes.
6. Coat the apples in nuts and sprinkles. You can either roll them in the topping or sprinkle it on — I found a combination of the techniques to be perfect.
7. Serve (with a bow, perhaps?) and enjoy!

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies. 

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

10 Oreo cookies
2 tablespoons butter, melted
9 ounces marshmallows
3 tablespoons unsalted butter
4 ounces (4-5 cups) Rice Krispies Cereal
7 Oreo cookies, roughly chopped
24 caramel candies, unwrapped (duh!)
1/4 cup cream
6 ounces semi sweet chocolate chips
4 tablespoons cream
More Oreo cookies for top (4-6), broken up or chopped

Line a 9x9 inch pan with foil. Spray lightly with cooking spray. Set aside.

In bowl of food processor, grind Oreos finely. Add melted butter and combine together. Sprinkle into pan and flatten evenly. Set aside.

Melt marshmallow and butter in large saucepan or microwave safe bowl and stir until combined well. Add cereal and mix well. Fold in the 7 chopped cookies. Spread in pan over Oreo layer. Press down evenly using a potato masher sprayed with cooking spray—works great! 

In small saucepan, melt caramels and cream together until smooth and gooey. Pour over Rice Krispies. In small microwaveable bowl (or small saucepan), heat cream to just boiling. Pour over chocolate chips in a heat proof bowl. Let sit for a minute, then stir with a wire whisk until smooth and glossy. Spread over caramel layer. Sprinkle with broken/chopped Oreos. Put in refrigerator until chocolate layer is hardened and set. Remove from pan using foil edges. Cut into desired size pieces.

110gm powdered sugar

60gm finely ground almond meal/flour

60gm egg whites (of 2 eggs)

40gm granulated sugar

Yellow Food coloring

Filling:

about 10 Pumpkin spice kisses

Confectioners sugar(just enough to thicken the melted kisses enough to be a filling)

Ingredients

Preheat oven to 310 degrees F

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag was a great tip I learned during this process.) (Also, I like to double stack the baking sheets.)

Combine the powdered sugar with the almond powder. (Pulse in a blender or food processor if you don’t have finely ground almond meal. A mini food processor works best for this if you have one.)

With an electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it runs, add a bit more almond flour/powdered sugar. If it just stays in a blob, give it a few more folds.) 

Split the batter into two halves, keeping one white while adding enough yellow food coloring to the other to get the desired color.

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them.

Let cool completely then remove from baking sheet.

Melt Kisses in microwave at at %0 power for about 1 minute, mix in enough powdered sugar for it to be thick enough to be a filling. Sandwich between two pieces and you’re done!

Ingredients:
1/2 cup packed brown sugar 
1/2 cup butter or margarine, softened 
2 tablespoons water 
1 teaspoon vanilla 
1 1/2 cups Gold Medal® all-purpose flour 
1/8 teaspoon salt 
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half 
2 teaspoons shortening 
2/3 cup semisweet chocolate chips 

1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls. 

2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom. 

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set. 

• Yield: 24 cupcakes
  Prep Time: 45 min 
  Ingredients:
  1 box chocolate cake mix, prepared as cupcakes
  One (12-ounce) bag chocolate chips
  1 teaspoon shortening
  1 bag stick pretzels
  1 jar chocolate-hazelnut spread (such as Nutella)
  chocolate sprinkles
  red hot cinnamon candies
  2 cups Cocoa Puffs cereal
  Directions:
  Prepare spider legs: Place a cookie-cooling rack over paper towels. Pour chocolate chips into a medium bowl with shortening. Melt in the microwave in 30 second bursts (stirring after each burst) until chips are melted and mixture is smooth. Drop pretzels into the chocolate, roll them around gently with tongs to cover all sides; scrape off excess chocolate as you remove them from the bowl. Place them on a cookie-cooling rack, leaving space between pretzels. Sprinkle with chocolate sprinkles. You’ll need 8 spider legs for each spider cupcake you make. Place the rack in the refrigerator or freezer to set the chocolate quickly.
  
  Assemble cupcakes: Gently insert spider legs (4 on each side) into the top-sides of the cupcakes. Spoon about a 1/2 Tablespoon of the chocolate hazelnut spread onto the top of the cupcake (to act as a frosting). On top of the spread, add 2 red hots for the eyes of the spider; dot Cocoa Puffs onto the body of the spider. Eat!
  
  Tips:
  Quick & easy tip: You can also buy the Magic Shell quick-drying chocolate (in the ice cream sundae sauce section) and just drizzle it over the pretzel sticks on the drying rack.
  
  

  Money-saving tip: Use canned chocolate frosting in place of the chocolate hazelnut spread.
  
  

  Make ahead tip: You can make these spider cupcakes one day ahead & they will be perfectly fine to eat the next day.