Halloween Ghosties Recipes

STRAWBERRY GHOSTS

Strawberry Ghosts image

Kids will gasp in delight at these adorable ghosts. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success! -Nancy Mueller, Highlands Ranch, Colorado

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 5

Ingredients

30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips

Steps:

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract. , Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes., In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers.

Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

HALLOWEEN GHOSTS

Halloween ghosts image

Made with melted marshmallows, these spooky little Halloween ghost cakes are both chewy and crisp

Provided by Good Food team

Categories Treat

Time 1h

Yield Makes 18

Number Of Ingredients 6

Ingredients

100g unsalted butter , plus a little extra for the tin
300g pink and white marshmallows
200g rice cereal (try Rice Krispies)
300g white chocolate , melted, for coating
a little melted plain chocolate or black writing icing, to decorate
wooden lolly sticks or coffee stirrers (stirrers are a little more bendy)

Steps:

Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don't stick.
Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.
Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you've made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.24 milligram of sodium

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