Happy Halloween!

Hi Friends,

May your Halloween be filled with Fun, Magic, Memories and Great Design.

Happy Halloween from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Halloween Treat: Mummy Cupcakes Recipe

Courtesy of Kim Stoegbauer
Photography by Rennai Hoefer

Happy Halloween Friends,

Surprise your favorite ghouls and ghosties with this sweet Halloween treat that's fun to make and even more fun to eat. They're easy enough to whip up that the kids can even help with the mixing, baking and decorating.

Ingredients:

• chocolate cake mix
• black cupcake liners
• vanilla frosting
• white fondant
• candy eyes
• pizza cutter/knife

Instructions:

1. Prepare cupcakes according to package directions and bake in black cupcake liners. Remove from oven and allow cupcakes to cool completely.
   
   
2. Top each cupcake with a thin layer of vanilla frosting. Roll out fondant to about the thickness of a fettuccine noodle. Use a pizza cutter or knife to cut it into 1/4" wide strips.
   
   
3. Place fondant strips on top of the cupcake, layering the pieces as you go to resemble the look of a mummy's bandages.
   
   
4. When you're happy with the bandaged look, use a knife or kitchen scissors to cut off any extra fondant. Use your fingers to press the fondant layers and vanilla frosting together around the edges.
   
   
5. Finally, add candy eyes.

These chocolate cupcakes frosted with vanilla frosting and topped with sweet googly eyes are not only cute but delicious!

Bon Appétit...

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Live well,
Yvonne

Halloween Morgue-A-Rita Cocktail

Courtesy of Sam Henderson

Happy Halloween Friends,

The ooey-gooey margarita will ensure your guests have a frightfully good time at your Halloween party. The blood red maraschino syrup adds the cherry 'on the bottom' while sugary green "goo" lends a creepy twist.

Ingredients

Goo:

• 1/4 cup light corn syrup
• green food coloring

Cocktail:

• 1/2 cup fresh lime juice
• 1 cup club soda
• 3/4 cup tequila
• 3 ounces triple sec
• 4 cherries
• 4 teaspoons maraschino cherry syrup

Yield: 4 cocktails

Instructions

1. Mix together 1/4 cup light corn syrup with green food dye. Tip: Start with just a little coloring and add until you get the desired color then set aside. Make Goo with Syrup and Food Dye
   
   
2. Place glasses in the freezer to frost them. When frozen, dip each glass into the green syrup and invert to allow the syrup to drip slightly. Return glasses to the freezer to set.
3. Insert stirrers through maraschino cherries for each drink and set aside.
   
   
4. Juice the limes and strain if desired to remove pulp (Image 1).
5. Combine tequila, triple sec and lime juice in a cocktail shaker with ice and shake until very cold (Image 2).
6. Pour one teaspoon of the maraschino cherry syrup into the bottom of each glass. Add a cherry and stirrer to each glass.
7. Carefully pour the margarita mixture into each glass till about 3/4 full. Tip: Pour very slowly to avoid disturbing the syrup on the bottom.
   
   
8. Top off each drink with 1/4 cup club soda and serve immediately.
   
   

Halloween Cheers...

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Yvonne

Autumnal Vase

Courtesy of Chrissy Giglio
Photo By: Proven Winners

Happy Halloween Friends,

Display all of your favorite blooms in a whole new way this year. Transform an ordinary pumpkin into a vase that will amplify your flowers' seasonal shades. After it’s hollowed out, slide in a small-scale jar that’s filled with water before adding a bouquet of fall florals for a seasonal statement that is sure to wow.

Tablescapes and coffee tables will look flawless with this fun and festive addition.

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Yvonne

Chill Out

Courtesy of Chrissy Giglio
Photo By: Hortus Ltd.

Happy Halloween Friends,

With autumn upon us, now is the perfect time to get inspired with some festive setups. While pumpkins are perfect just as they are, we can’t help but obsess over a next-level way to show off the fall must-haves. From tablescape upgrades to Instagram-worthy succulent gardens, clever decor tips will get your home ready for pumpkin mania in no time.

While the fall is often associated with warm beverages, there’s no reason to rule out cold options. Forget your boring old ice bucket though, and keep your bottle right inside of a hollowed out pumpkin instead. After scooping out the seeds, simply fill it with ice and a bottle of your favorite bubbly.

This autumnal hack is sure to make any fall party a hit.

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Live well,
Yvonne

Halloween Cupcakes in a Jar

Courtesy of Glory Albin

Happy Halloween Friends,

Perfect for making in advance to take to school events, pack in kids' lunches or for parties, these portable treats are sure to please Halloween fans big and small.

Materials Needed:

• 1/2 pint canning jars (16)
• chocolate cake mix (or a from-scratch recipe)
• white frosting
• piping bag with large swirl tip (1M)
• standard cupcake pan with liners
• orange food coloring
• brown or black sprinkles

Bake and Cut Cupcakes

Layering cupcakes or desserts in a jar is such a great way to add some pizzazz to an individual serving of dessert. They make great gifts or party favors and are easy to transport. Start by baking a regular chocolate cake recipe in standard cupcake liners. Once the cupcakes are baked and cooled, remove the paper liners and cut the cupcakes in half horizontally.

Decorate in Jars to Go

Prepare a batch of frosting and add orange food coloring. Fill a piping bag fitted with a large tip 2/3 full with icing. You could also simply fill (2/3 full) a large plastic zip-top bag and cut off one corner.

Layer the cupcakes and frosting in clean jars, starting with a cupcake half, then frosting, until there are three layers of cupcake, and three layers of frosting. Top with sprinkles if desired. Serve jars open, or top with lid.



Perfect to take on the road to holiday parties, school events and more, these Halloween treats look as good on a table as they do on the go.

Cupcakes a Go-Go...

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Live well,
Yvonne

Smoking Skulls Halloween Cocktail Recipe

Courtesy of Andrea Correale

Happy Halloween Friends,

Dry ice chips make this tasty bourbon shot a smoking Halloween favorite.

Ingredients

• 1-ounce bourbon
• 1/2 ounce lime juice
• 1/4 ounce grenadine
• splash of Mountain Dew
• dry ice chips, for presentation (optional)

Note: Always observe dry ice safety measures: Never touch dry ice with bare skin and do not swallow.

Instructions

1. Pour bourbon, lime juice, and grenadine into a shaker over ice.
2. Shake well and strain into shot glass.
3. Drop dry ice chips into shot glass and top with Mountain Dew.

Note: Dry ice chips will sink to the bottom of the shot glass. Do not swallow them, wait till dry ice has evaporated to consume the drink.

Stock up on the dry ice...

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Yvonne

Homemade Candy Apples

Courtesy of Mick Telkamp

Happy Halloween Friends,

In 1908, candy maker William Kolb was experimenting with new recipes in his Newark, NJ shop. On a whim, he dipped whole apples into a cinnamon flavored candy boiling on the stove. The next day the sweet, hard-shelled apples were displayed in his shop window and at a nickel a pop, sold out before the morning was over.

The candy apple became his signature confection and before long he was selling thousands of the novel treats each year.

Not surprisingly, imitators caught on to the candy apple’s success and shops along the Jersey shore and eventually around the world were showcasing the impossibly red candy apple.

Here in the states, they are called candy or jelly apples. In England, they are known as toffee apples and the French refer to them as pommes d’amour or “apples of love.”

Associated with different holidays around the world (Halloween in the U.S., Christmas in Germany, Guy Fawkes Day in the U.K. and Independence Day in Israel), the candy apple has grown to become a seasonal icon, although often overshadowed by the popularity of the caramel apple (at least here in America).

Making candy apples is a lot of fun. Apples are skewered with a stick, dipped in sugar boiled to candy stage, and they may be rolled in whatever coating appeals to your sweet tooth. Consider coconut, crushed hard toffee, nuts or sprinkles.

A word on the stick. Craft (popsicle) sticks are often used, but any stick will do. Dowels may be cut to length, bamboo skewers are fine, or even cuttings from the apple tree itself can be used as a stylish handle. We elected to finally make use of some of the numerous chopsticks we have accumulated from years of Chinese take-out.

This fall tradition is as sweet as they come, but it is also a visual stunner. They don’t paint cars candy apple red for nothing. Buckle up...

Candy Apple Recipe

• 6 to 8 firm apples (depending on size)
• 2 cup sugar
• ¾ upc brown sugar
• 1 1/4 cup light corn syrup
• 1 1/2 cup water
• 1 teaspoon vanilla
• 2 tsp cinnamon
• 15-20 drops food coloring (red is traditional, but any color will do)
• Toppings as desired (crushed nuts, sprinkles, coconut, etc)

Instructions

1. Remove apple stems and insert a wooden stick into the core of each apple.
2. Combine sugar, brown sugar, corn syrup and water in a saucepan and bring to a boil at medium heat.
3. Cover saucepan and continue to boil until a temperature of 290 – 300 degrees is reached (about 15 minutes).
4. Remove from heat and stir in vanilla, cinnamon and food coloring.
5. Hold saucepan at an angle and turn apples in candy to coat evenly, allowing excess to drip back into the pot (move quickly, as the candy is quick to harden).
6. Roll apples in toppings (if desired) and place on wax paper or a greased baking sheet to cool.

This fall tradition is as sweet as they come and a lot of fun to boot. Dipping the apples then rolling them in a variety of salty or sweet treats is a fun Halloween activity for kids of all ages.

HAVE FUN...

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Live well,
Yvonne

Pumpkin Seed Brittle

Courtesy of Mick Telkamp
Photography by Mick Telkamp

Happy Halloween Friends,

Brittle is among the earliest forms of prepared candies. Cook sugar to a temperature of 300 degrees F and it reaches what is called “hard crack” stage. Once cooled, its glassy texture and breakability makes it easy to understand where it got its name. Eventually, the addition of baking soda made it easy to fill the tooth-breaking shrapnel of hardened sugar with a delightfully airy texture that is now associated with the popular candy. Peanut brittle is the best-known variation on basic brittle, but any number of nuts or seeds can be used to bring nutty flavor and texture to a centuries-old favorite.

Sometimes called pepitas (from the Mexican name for the seed), pumpkin seeds are a year-round favorite in many Latin American countries and as far away as Russia and Ukraine. Here in the U.S., though, the nutritional little seeds are largely considered a seasonal treat as jack-o’-lanterns are skillfully carved and the seeds carefully extracted from the pulp to be tossed with butter, salt and spices for roasting. The flat, white hull is a little tough for brittle, but inside that fibrous exterior lies a tender, nutty kernel perfect for a seasonal spin on the classic candy.

To shell pumpkin seeds, roast fresh seeds for 10 minutes at 275 degrees F and cool. Place them between two sheets of parchment paper and use a meat tenderizer to crack the shells. Transfer to a large bowl of water. Loose shells will float to the surface and can be discarded. Kernels that remain in shells can be picked through by hand to extract. Removing pumpkin kernels from their shells can be time-consuming—shelled pumpkin seeds can be purchased in many grocery stores.

Salty, sweet and seasonal, pumpkin seed brittle is fun to make and has a warm, nutty cinnamon flavor that screams fall. If you move quickly, brittle can be cut into long strips that are pretty to look at, but that part is optional. Once cooled, brittle breaks easily into bite-size pieces. They don’t call it brittle for nothing.

Tradition takes a holiday with this seasonal candy recipe...

Pumpkin Seed Brittle Recipe:

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups hulled pumpkin seeds
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda

Toast pumpkin seeds in a heavy skillet over medium heat until lightly browned (about 5 minutes). Remove from heat and set aside.

Combine sugar, corn syrup and water in a heavy pot over high heat.

When the temperature reaches 280 degrees F (use a candy thermometer), stir in pumpkin seeds.

When “hard crack” stage is reached (300 degrees F), remove from heat and stir in butter, vanilla, salt, cinnamon and baking soda.

Spread a thin layer of the mixture onto on a greased baking pan.

After a minute or two on the baking sheet, brittle can be carefully cut into strips by applying even pressure with a large knife sprayed with cooking spray. Otherwise, break into pieces once completely cooled.

Store in an airtight container separated with wax paper for up to 2 weeks.

Tradition takes a holiday with this seasonal candy...

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Live well,
Yvonne

Salted Caramel Popcorn Balls

Courtesy Matt Armendariz

Happy Halloween Friends,

Gather the ghouls to enjoy this tasty update on the seasonal favorite. Package the balls in a cellophane bag embellished with one of the free printable templates from our earlier post for a homemade party favor. Here's the recipe.

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup dark brown sugar
• 1/2 cup light corn syrup
• 2 tbs butter
• 1 1/2 teaspoons maple extract or rum (for an adults-only treat)
• 2 tsp baking soda
• 1 1/2 teaspoon salt
• 8 cups popped popcorn
• 6 pieces cooked bacon, chopped
• 1 teaspoon kosher salt, or to taste

Directions:

Combine sugars and corn syrup with 1/3 cup water in a saucepan and bring to a boil, stirring occasionally until sugars dissolve. Once the mixture has reached 240 degrees Fahrenheit, remove from the heat and stir in butter.

Return to heat and continue cooking until mixture reaches 300 degrees F. Remove from heat and carefully stir in extract, baking soda, and salt. (The mixture will bubble aggressively, so stir with caution.)

Place popcorn, bacon and 1 teaspoon kosher salt in a large bowl and gently fold in caramel mixture until well-coated. Line a baking sheet with parchment paper.

Using greased heatproof gloves, take a handful of caramel corn and roll it into a ball. Place on the prepared baking sheet. Repeat to form 12 balls. Let sit at room temperature about 15 minutes before serving. Wrap individual popcorn balls in plastic wrap or store in an airtight container.

Delight Halloween trick-or-treaters or party guests with these tasty update of the traditional popcorn ball.

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Live well,
Yvonne

Halloween Snack Recipe: Wicked Witch Sandwich Cookies

Courtesy of Meg Hall
Photography by Beryl Cohen

Happy Halloween Friends,

Top rich homemade chocolate cookies with an easy-to-magic-up orange frosting and a chocolate kiss for a sweet snack that kids will make disappear. Here's the recipe.

Yield: 20 sandwiches

Ingredients

For the cookies:

• 1 1/2 cups all-purpose flour
• 3/4 ounce unsweetened cocoa powder
• 1 cup plus 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 3/4 sticks unsalted butter, slightly softened
• 3 tablespoons whole milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

For the frosting:

• 1 1/2 cups powdered sugar, sifted
• 1/2 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon heavy whipping cream
• 1 teaspoon orange food coloring

For assembly:

• 1 small sandwich bag
• 20 chocolate kiss candies

For the Cookies

1. Combine flour, cocoa, sugar, salt and baking soda in a food processor and pulse several times to mix thoroughly.
2. Cut butter into small chunks and add to the flour mix. Pulse several times.
3. Combine milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.
4. Form the dough into a log about 1 1/2 inches in diameter. Wrap the log in parchment paper and refrigerate for one hour or until firm.
5. Position the oven racks in the upper and lower thirds of the oven, then preheat to 350 degrees F.
6. Line the baking sheets with parchment paper and nonstick spray. Cut the log of dough into slices 1/4-inch thick and place one inch apart on the pans to account for spread.
7. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
8. Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.

Note: The cookies may be stored in an airtight container for up to 2 weeks or frozen for up to 2 months.

Makes 50 to 60 1 3/4-inch wafers

For the Frosting

1. Fit a mixer with the whisk attachment. On a low speed, whip sugar and butter. Once the ingredients are blended, increase speed and whip for one minute.
2. Add vanilla, cream and enough food coloring to make the frosting bright orange.
3. Refrigerate until ready to use for up to 2 weeks.

Note: If frosting is too thick, add more cream. If frosting is too thin, add more sugar. If frosting is lumpy, fit mixer with paddle attachment to break up lumps.

Assembly

1. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
2. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
3. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
4. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
5. Pipe frosting around the edges of the wafer, making a brim for the witch's hat.
6. Place cookies in the fridge to firm up frosting.

Quick & Easy Way

Ingredients:

• 40 chocolate wafers
• 1 can white frosting
• 20 chocolate kiss candies
• 1 bottle orange food coloring
• 1 small sandwich bag

Instructions:

1. Add several drops of orange food coloring to frosting can and stir until completely blended. Adjust coloring as needed for a bright orange hue.
2. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
3. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
4. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
5. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
6. Pipe frosting around the edges of the wafer, making a brim for the witch's hat.
7. Place cookies in the fridge to firm up the frosting.

A plate of these wicked witch sandwich cookies will be a point of pride for little trick-or-treaters and a yummy bite for adult guests...

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Live well,
Yvonne

Sweet and Salty Popcorn Mix

Courtesy of Kim Stoegbauer
Photography by Rennai Hoefer

Happy Halloween Friends,

Combining the best of both worlds, this sweet-meets-salty snack is just too good to pass up. Mix up big batches for Halloween get-togethers, school functions or to pass out to your favorite trick-or-treaters. Here's the recipe.

Ingredients:

• 1 large package of white almond bark
• 10 cups of popped popcorn (requires 1/2 cup of unpopped kernels)
• 1 cup candy corn
• 4 tbsp Halloween color nonpareils
• very large bowl or pan

Instructions:

1. Pop kernels in a large pot or popcorn popper. Carefully remove any unpopped kernels, then pour all 10 cups of popcorn into a very large bowl or pan.
2. Following package instructions, melt almond bark.
3. Pour melted almond bark over popcorn and toss to coat evenly.
4. While almond bark is still warm, add nonpareils and candy corn to coated popcorn and mix together.
5. Serve immediately or store overnight in airtight containers.

These ice cream cartons are perfect for filling with popcorn mix and giving out as party favors...

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Live well,
Yvonne

Sweet and Salty Halloween Snack Mix

Courtesy of Kim Stoegbauer

Happy Halloween Friends,

Pretzels and white chocolate-covered popcorn combine with M&M's for a crunchable snack your Halloween guests won't be able to get enough of. Add our free printable labels to cut-down brown paper lunch bags then fill with this addictive mix for a budget-friendly (and crowd-pleasing!) party favor.

Ingredients

• 1 box Chex cereal (any flavor)
• 5-6 cups popped plain popcorn
• 1 bag of small pretzel knots
• 1 bag of green and brown M&M's (or coconut, peanut or peanut butter M&M's)
• 1 bag of chocolate-covered raisins
• 1/2 cup peanut butter
• 1 cup semisweet chocolate chips
• 1-1/2 cups powdered sugar
• 1 package almond bark/white chocolate candy melts

Instructions
In a large saucepan over low heat, melt the chocolate chips; add the peanut butter and mix until smooth. Remove from heat and add cereal and mix until cereal is coated. Meanwhile, pour powdered sugar into a large plastic bag. Pour coated cereal into bag and shake until cereal is covered in powdered sugar.

Next, melt the almond bark according to package directions and pour over popcorn, then mix until popcorn is well coated with white chocolate. Add M&M's and about half a bag of pretzels and toss together. Add chocolate-covered raisins and mix gently, then pour onto a large sheet of wax paper and allow to dry. Once dry, break into pieces and mix with the chocolate/peanut butter cereal mix. Store sweet and salty mix for several days in an airtight container.



Halloween guests big and small will love this crunchy snack mix that combines everyone's favorite flavors and textures. Package the mix in small paper bags to give away as party favors or as a treat for your favorite door-to-door ghosties.

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Live well,
Yvonne

Mini Candy-Corn Layer Cake Recipe

Courtesy of Kim Stoegbauer and Rennai Hoefer

Happy Halloween Friends,

Exposed layer cakes are very popular and the mini versions are perfect for your little guests. Display mini cakes on a pretty cake stand for the perfect presentation.

Ingredients:

• 3 boxes of white cake mix
• orange and yellow food coloring
• white fluffy frosting
• 3" round cookie cutter
• jelly roll pan

Instructions:

1. Prepare each of the three boxes of cake mix in separate bowls according to package directions.
2. Add food coloring to each of the bowls except for the white bowl, until desired color is achieved.
3. Pour cake batter into jelly roll pans that have been oiled and floured.
4. Bake cakes according to package directions, keeping in mind that the cake is thin and may bake faster than directions indicate.
5. Cool cakes on cooling rack.
6. Use a 3" round cookie cutter to cut circles of cake from each color.
7. Stack layers, piping white frosting between them.
8. Frost the top of cakes as desired and add a few pieces of candy corn.

Fall's favorite candy gets reinterpreted as a colorful mini cake your Halloween or Thanksgiving guests are sure to love...

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Live well,
Yvonne

"Blood Stained" Halloween Party Invitations

Courtesy of HGTV

Happy Halloween Friends,

Get your party guests and vampire enthusiasts in the mood for a spooky Halloween gathering by sending out easy-to-make "blood-stained" invitations.

Materials and Tools

• printable cardstock invitations and envelopes
• computer printer
• decorative hole punch
• red food coloring
• eye dropper
• bowl
• water
• red candle
• lighter
  
  
  

Steps

1. Using printable cardstock, print out your invitations with your party information. A gothic font style fits the theme especially well. Once the invitations are printed, use a decorative hole-punch to make an ornate design in the four corners of the invitation.
   
   
   
   
2. In a small bowl of water, add red food coloring and mix well. Use enough food coloring to get a mixture that’s blood red.
   
   
3. Using an eye dropper, make a few red water droplets randomly on the invitation. Holding the dropper up high will help create a splattered effect. Allow the invitations to dry thoroughly before continuing.
   
   Note: Avoid stacking the invitations on top of each other as they may tend to stick together.
   
   
   
   
4. For an extra scary touch, once the invitations have dried and are in their addressed envelopes, seal the flap with a few drops of melted blood-red candle wax.
   
   

Your macabre party invitations are likely to be a particular hit among fans of the vampire craze, which gets an added boost at Halloween.

Enjoy the PARTY...

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Yvonne

Halloween Jack-o'-Lantern Luminaries

Courtesy of Kim Stoegbauer

Happy Halloween Friends,

Fill clear buckets with battery-operated tea lights to easily craft kid-safe, fireproof luminaries to light up your Halloween celebrations.

Materials Needed:

• clear acrylic paint buckets (or cylindrical glass vase)
• jack-o'-lantern face glass clings (or permanent marker)
• sand
• battery-operated tea lights

Add Jack-o'-Lantern's Face



Gather all supplies and select the face cling/decal you would like to use (Image 1). Peel backing off of cling and adhere to front of paint bucket (Image 2). Tip: Alternately, you can draw a jack-o'-lantern face directly onto the bucket with a permanent marker.

Add Sand and Tea Light



Add sand to the bottom of paint bucket (Image 1). Add a battery-operated tea light and your luminary is ready to light your walkway (Image 2). Note: Most flameless candles have a battery life of around 100 hours, which should last through several nights leading up to Halloween.

Ideal to light up any pathway...

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Live well,
Yvonne

Edible Halloween Creepy Crawlies

Courtesy of Ruth Meharg

Happy Halloween Friends,

Add some tasty garden critters to your Halloween party with Jell-O worms and cupcake spiders.

Creepy Halloween Treats
Make these crawling Jell-O worms and creeping spiders to serve at your next Halloween party. The creepy critters are a tasty treat to offer your guests, and they look fantastic too! To make your Jell-O worms you will need a 3-ounce package of flavored gelatin like Jell-O, a 1-ounce package of gelatin, half a cup of heavy cream and 100 bendy straws. You will also need a tall cup, milk carton or other narrow container that will hold all the straws tightly.

Mixing Gelatin

You can use any flavor or color of Jell-O you like, but red and orange flavors make the most realistic worms. Mix the packages of jello and unflavored gelatin in a large container. It will make things much easier later on if you choose a container with a spout for easy pouring. Add 3 cups of boiling water and stir until dissolved. Tip: Unflavored gelatin often comes in a box containing 4 individual envelopes. You need to use all 4 envelopes, or the entire 1-ounce box, for your worms.

Preparing the Straws

Once or gelatin is mixed, leave it to cool until it reaches room temperature. In the meantime you can prepare your straws. If you are using bendy straws pull all of them out to full length, but leave them straight. The ridges in the straws will create little rings around your worms. Tightly pack all of the straws in a cup or other container. The container should be nearly as tall or taller than the straws.

Adding Cream

Once your gelatin mixture is room temperature, add 1/2 cup of heavy whipping cream. Don't worry about stirring it, just pour it in and let it mix itself.

Pour and Refrigerate

Once the cream is added, pour the mixture into the straws. You don't need to pour in into every straw, just pour into the center of the container and all the straws will fill up. Place the cup and straws in the refrigerator to solidify. This will take at least 4 hours, but could take up to 24.

Squeeze Them Out!

When the gelatin is firm, your worms are ready to come out. Remove the straws from the cup and peel away any Jell-O on the outside of the straws. Run the straws quickly under warm water and immediately squeeze them out of the straw with your fingers or a rolling pin. The worms should pop out quickly and easily. Troubleshooting: If your worms are not solid enough you may need to refrigerate them longer or give them less time under the warm water before squeezing. If they won't come out of the straws, run them under the warm water for a few more seconds.

Serving

For quick and easy serving, just put your worms in a bowl and hand them out! If you'd like to display them a bit more, serve your worms on top of a pile of chocolate cake crumbs. Add a few mint leaves to make the chocolate "dirt" more convincing and you're ready to go! The worms will last for a few hours out of the fridge, and if you need to you can store them in the refrigerator for a few days even after removing them from the straws. Just don't freeze them, the jello won't hold up when it melts!

Spider Supplies


Want to make some tasty spiders to compliment your squirmy worms? You will need chocolate cupcakes, narrow chocolate-covered cookies, edible eyes and brown or black icing. If you prefer, you can use melted chocolate instead of icing for some parts of your spiders. You can make all these parts of scratch, or buy them ready-made for quicker prep.

Cutting Angles

Begin by cutting all of your chocolate cookies in half at an angle. You want half of the angles slant down to the right, and half to slant down to the left. You will be placing these angles together to make legs, so if you want your legs to have very sharp bends you need to cut very sharp angles. If you'd like the legs to spread out more, cut shallow angles.

Creating Legs

When all of the angles are cut, put a dab of icing or melted chocolate at the end of one cookie and press it against the end of another. This should create a nice angle perfect for your spider's leg. Let the joined cookies rest until the icing or chocolate has time to harden.

Adding Legs

Use more icing or chocolate to attach your spider's legs to the sides of a chocolate cupcake. You may want to create little indentations for the legs to sit in. Simply cut small notches from the side of the cupcake.

Add Eyes

Attach eyes in the same way you added the legs, with a little bit of icing or chocolate. You can find candy eyes at most craft stores and baking stores—anywhere with a good cake decorating section!

Finishing Up


You can leave your spider as is, or give your spider a textured body with icing and a decorating tip. Play around with different numbers of legs and eyes to make monster spiders. Let the kids in on the fun too, they create the the most amazing little critters!

Simple Spiders


If you're in a hurry, or just don't like the cartoon effect of the candy eyes, you can create spiders with nothing but a cupcake and some icing. Place a rounded cupcake on a plate. If you don't have a rounded pan, it's easy to round a regular cupcake by trimming the edges. Add a thorax with a big blob of icing, add a head with a little blob, and then draw out the eight legs. Your spider is done in just a few minutes! Add them to your collection of spiders and worms and dig in!

Halloween treats your family and friends are sure to enjoy...

HAPPY HALLOWEEN!

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Live well,
Yvonne