Yield: 2 small milkshakes

Prep Time: 10 min

ingredients:

6 scoops of vanilla ice cream

2/3 cup milk

4 tablespoons canned (unsweetened) pumpkin puree

1/2 teaspoon ground cinnamon

Splash of Bourbon

whipped cream and sprinkles (optional)

directions:

1. Scoop ice cream into the blender. Add milk and pumpkin and cinnamon. Blend it until smooth. Pour it into a glass, put whipped cream and sprinkles on top. Drink!

Makes 18
Ingredients
3/4 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened Dutch-process cocoa
3/4 teaspoon coarse salt
1/4 teaspoon baking powder
2 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
1 large egg yolk
4 ounces semisweet chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons dulce de leche (igourmet.com)
Directions
Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.

On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one “wing” on each side of the triangle. Refrigerate 30 minutes.

Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Ingredients

8 wooden craft sticks

8 medium Gala apples

2 (6.5-ounce) packages caramel apple wraps

1 (16-ounce) chocolate bar

16 ounces vanilla bark coating

Orange paste food coloring

Toppings: colored sprinkles, chopped peanuts, black writing gel

Preparation

Insert craft sticks into apples. Cover each apple with 1 caramel wrap.

Microwave at HIGH 15 to 20 seconds. Cool.

Melt chocolate bar in a small saucepan over low heat.

Dip each apple into chocolate; let dry.

Melt vanilla bark coating in a small saucepan over low heat; stir in orange food coloring.

Dip or drizzle each apple with vanilla coating mixture. Decorate with desired toppings, and let dry.

Note: For testing purposes only, we used a Ghirardelli chocolate bar.

Ingredients
Black decorating sugar, for the glass 
Juice of 1 lime, plus 1 lime wedge 
1/4 cup dark rum 
1/4 cup ginger beer or all-natural ginger ale 
1 black gummy spider
Directions
Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice. 

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.

Ingredients
For the infused vodka: 
1/2 cup candy corn 
1 1/2 cups vodka 
For the cordials: 
2 ounces orange liqueur 
Juice of 1/2 lemon 
1 large egg white 
Candy corn, for garnish
Directions
Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain. 

Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Ingredients
3 1/2 cups powdered sugar, plus extra, as needed 
1/4 cup pasteurized liquid egg white product 
1 teaspoon water, plus extra, as needed 
1/4 teaspoon pure peppermint extract 
Orange food coloring, as needed, optional 
2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier) 
1 teaspoon vegetable oil
Directions
Line 2 baking sheets with parchment paper. Set aside. 

In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours. 

Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

Ingredients
Vegetable oil, for frying 
1 1/2 cups all-purpose flour 
1 tablespoon granulated sugar 
3/4 teaspoon baking powder 
3/4 teaspoon ground cinnamon 
1/8 teaspoon fine salt 3/4 cup milk 
1 large egg 
1 tablespoon maple syrup, plus 1/4 cup for brushing 
1/2 cup confectioners’ sugar 
Jelly spiders, orange or black nonpareils, for garnish, optional
Directions
Pour enough oil in a large skillet so it’s about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F. 

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth. 

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners’ sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

Ingredients
Cookies: 
1/2 cup butter, room temperature 
1 1/4 cups sugar 
1 egg 
1 cup buttermilk, room temperature 
1 teaspoon vanilla extract 
1 3/4 cups all-purpose flour 
3/4 cup unsweetened cocoa powder 
1 1/2 teaspoons baking soda 
1/2 teaspoon baking powder 
Pinch salt
Filling: 
4 ounces cream cheese, room temperature 
1/2 stick unsalted butter, room temperature 
2/3 cup confectioners’ sugar 
1/4 cup canned pumpkin puree 
1/4 teaspoon ground cinnamon 
Pinch salt

Preheat oven to 400 degrees F. Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined. 

Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack. 

Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed. 

To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.

Ingredients
For Cupcakes:
1 (18.25-ounce) box dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
For Filling:
1 (3.4-ounce) box instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe)
Red gel frosting
Plastic eyeballs
Directions
Preheat oven to 350 degrees F. Line 2 (12-capacity) muffin pans with cupcake papers; set aside.

In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds. Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed.

Use a ladle to fill each lined cupcake cup 2/3 full. Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter.

Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes.

For filling combine pudding mix, milk, and peanut butter in a bowl. Whisk for 2 minutes until smooth and thickened. Refrigerate for 30 minutes. Spoon filling into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each. Spread 2 tablespoons frosting on each cupcake top.

Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins. Place a plastic eyeball in the center of each cupcake.

Ingredients
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)
Directions
Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.