Halloween Ghosts Pumpkins Recipe 455

HALLOWEEN: PRETZEL PUMPKINS

Steps:

• Melt your orange candy melts
• Dip pretzels in the melted orange candy.
• Use a fork to lift the covered pretzel out, and tap it slightly on the edge to get the excess chocolate off.
• While chocolate is still wet, stick a green M&M at the top to make the pumpkin "stem"
• Let harden
• Enjoy

HALLOWEEN COOKIE BALLS - PUMPKINS AND GHOSTS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each of 6 cookie balls into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir food colorings into remaining white chocolate. Dip remaining cookie balls into tinted chocolate; return to baking sheet. Refrigerate 15 minutes or until chocolates are firm.
• Melt semi-sweet chocolate as directed on package. Pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag, then use to pipe 2 eyes and a mouth on each of the white cookie balls to resemble ghosts.
• Insert pretzel pieces into tops of the orange cookie balls. Decorate with green decorating gel to resemble pumpkins. Reserve sprinkles for another use.

HALLOWEEN GHOSTS & PUMPKINS RECIPE - (4.5/5)

Steps:

• Bananas cut in half with chocolate chip for mouth and mini chocolate chips for eyes Pumpkins peeled, with a thin slice of celery placed in the center of the orange.

MERINGUE GHOSTS AND PUMPKINS

Steps:

• Preheat the oven to 225 degrees F.
• Whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until very foamy and almost forming soft peaks. Add the cream of tartar and salt and increase the mixer speed to medium high. Gradually add the sugar while mixing, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Mix in the vanilla extract.
• Remove 1/4 cup of the meringue to a small bowl and stir in 2 drops of green gel food coloring until fully incorporated. Transfer to a piping bag fitted with a small round tip.
• Transfer half of the remaining meringue to a piping bag fitted with a large round tip. Set aside.
• Add 4 drops of orange gel food coloring to the meringue still in the mixer bowl and mix until incorporated. Dip a toothpick or skewer into the bottle of orange gel food coloring and drag 3 or 4 lines of food coloring lengthwise along the inside of a piping bag fitted with a large open star tip, spacing the lines apart evenly. Transfer the orange meringue to this piping bag.
• Pipe a dot of meringue in each corner of a baking sheet and press a sheet of parchment paper on top, using the dots to keep it in place. Make ghosts by piping the white meringue into small mounds on the parchment, alternating pressure on the piping bag to create two or three stacked mounds for each ghost. Carefully press two mini chocolate chips, flat-side out, to make eyes for each ghost. Press another mini chocolate chip, pointy-tip up, in each of a few ghosts to make a mouth.
• Make pumpkins by piping the striped orange meringue into small mounds, making sure to hold the piping tip far enough above the baking sheet so that they have some height. Pipe leaves and stems with the green meringue on top of each pumpkin. Carefully press mini chocolate chips, pointy-tip up, into some of the pumpkins to make the eyes and a nose. Line up 4 or 5 chips the same way to make a mouth for each jack-o'-lantern.
• Bake the meringues for 1 hour, then turn off the oven and leave the meringues inside with the door closed for 2 hours 30 minutes more to fully dry out.