3 Halloween Treats
Chef Christian Arriaga from Hyatt Regency Dallas shares the recipes for fun options for a Halloween party.
Skeleton Cupcakes
2 1/4 cups sifted cake flour
1/4 tsp. salt
3 teaspoons baking powder
1 cup sugar
1/2 melted butter
3/4 cup milk
2 eggs, beaten
2 teaspoons vanilla
1 tsp cinnamon
1 tsp nutmeg
1 bag Marshmallow
1 bag Yogurt pretzel
Preheat oven to 375* use melted butter or cooking spray to coat your muffin pan so it does not stick. Swift flour, and add dry ingredients and mix together. In a separate bowl combine liquid ingredients (milk, melted butter, eggs (room temperature). Add liquid ingredients to dry ingredient bowl and fill cupcake pan 2/3 of the way. Bake for 10-20 minutes until done.
Frosting:
3 cups powdered sugar
1/3 cup melted butter
2 tsp vanilla extract
2 tsp milk
Put all ingredients in a mixing bowl, and with electric mixer mix well, until creaminess and desired texture is reached. If too thick, add more milk.
Chocolate Chip Cookie Fangs
Chocolate chip cookie dough. (pre made)
Preheat oven to 325*. Portion cookie dough into 2 oz pieces with and place in baking pan. Place cookies in the oven for 9-11minutes until done.
Frosting:
3 cups powdered sugar
1/3 cup melted butter
2 tsp vanilla extract
2 tsp milk
1 tsp red food coloring
Put all ingredients in a mixing bowl, and with electric mixer mix well, until creaminess and desired texture is reached. If too thick, add more milk.
1 Bag mini marshmallow
½ cup peanuts
After cookies are done baking, set aside and let cool done. Cut them in half and spread red frosting into both sides, insert marshmallow, assemble together and finish off with peanut fangs.
Spider Brownies
1 package brownie mix
1/4 cup water
1/4 vegetable oil
1 egg
Preheat oven to 350* and mix all ingredients in a mixing bowl. Place brownie mix in a baking pan, bake for 45-55min. use a toothpick to make sure brownie is done.
Pumpkin Frosting:
¼ cup pumpkin puree
6 ounces cream cheese softened
Mix puree with softened cream cheese and place in piping bag.
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