Tricks for Halloween Treats

Incorporate baked treats into your party décor with these simply spook-tacular recipes for Halloween!

Meringue Bones



Meringue Bones
1 cup sugar
½ cup powdered sugar
1 tsp finely grated orange or lemon zest
4 egg whites
¼ tsp salt
¼ tsp cream of tartar
½ tsp vanilla extract



1. Pre-heat the oven to 225 degrees. Line baking sheets with parchment paper.
2. Blend sugars and citrus zest in a food processor until the mixture is a fine dust.
3. In a separate bowl, beat egg whites, salt, and cream of tartar until soft peaks form.
4. Add sugar mixture by the tablespoon, beating until stiff and all sugar is incorporated (about 5 minutes).Meringue should be very thick and glossy when finished.
5. Beat in vanilla extract.
6. Spoon meringue into a piping bag fitted with a plain round tip. Pipe 2-3 inch-long lines, adding 2 knobs at each end to create a bone shape. Work quickly or the meringue will deflate.
7. Bake the meringues for approximately 2 hours or until dry and firm. Let the finished meringues cool. Once dry, place the ‘bones’ in an airtight container with a piece of parchment paper between each layer. Makes four to five dozen treats.

Pumpkin Cupcakes
(nobody will know they're from a mix!)
1 box yellow cake mix
1 cup canned pumpkin
⅓ cup vegetable oil
½ cup water
4 eggs
1-2 teaspoons pumpkin pie spice
Favorite cream cheese frosting or buttercream recipe (orange food coloring optional)

1. Heat oven to 350°F.
2. Line muffin tin with paper baking cups.
3. Mix cake mix, pumpkin, oil, water, eggs, and pumpkin pie spice.
4. Divide evenly among cupcake liners. Recipe 5. Bake 18-24 minutes or until inserted toothpick comes out clean. Cool completely before frosting.




Witch’s Fingers

1 cup butter, softened
1 egg
1 teaspoon almond extract
1 teaspoon vanilla
1 cup powdered sugar
2 ⅔ cups all-purpose flour
1 teaspoon salt
¾ cup whole almonds, blanched
1 tube red decorator gel

1. In a bowl beat together butter, sugar, egg, almond extract and vanilla; mix in flour, baking powder, and salt.
2. Cover and refrigerate for 30 minutes.
3. Pre-heat oven to 325 degrees.
4. Working with 1/4 dough at a time, roll heaping teaspoons of dough into finger shapes. 5. Squeeze in center to create a knuckle shape and use a paring knife to create creases.
6. Press an almond firmly into one end for the nail.
7. Place on lightly greased cookie sheet in 325 degree oven for 20-25 minutes, or until pale or golden. Let cool for several minutes.
8. Lift up almond; squeeze red decorator gel onto ‘nail bed’ and press almond back in place so gel oozes out from underneath. Makes about five dozen fingers.