Halloween Recipes Reviews

Halloween is fast approaching, and there are so many cute recipes you can do to celebrate!

I've done some searching and found some great Halloween recipe ideas:

Witch Cupcakes

courtesy of Parents.com

Ingredients :
1-1/2 cups chocolate frosting
1 package (4-3/4 ounces chocolate cones (Nabisco Oreo Cones)
Orange nonpareils
1 can (16 ounces) vanilla frosting, divided
Neon-green food coloring
12 cupcakes, removed from paper liners
Chocolate chips
Green and red tube icing
Mike and Ike Tangy Twister candies
Chocolate Jimmies
Directions
1. Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.
2. Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.
3. Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.

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Pumpkin Spice Roll

courtesy of Kraft.com

INGREDIENTS

1/4 cup powdered sugar
3/4 cup flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 ounces PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1 1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed
2 tablespoons powdered sugar

Preheat oven to 375 degrees F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
Mix flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
Bake 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
Yield: 10 servings

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Chocolate Mice

courtesy of Allrecipes.com

INGREDIENTS
4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long red vine licorice

DIRECTIONS
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.