Halloween Marshmallow Pumpkins And Ghosts Recipes
HALLOWEEN GHOSTS & PUMPKINS RECIPE - (4.5/5)
Provided by KimberlySeverino
Number Of Ingredients 4
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.
HALLOWEEN MARSHMALLOW PUMPKINS AND GHOSTS
I make this for my school Halloween party every year and people (especially kids!) love them!
Provided by Kids cook 2
Categories Candy
Time 31m
Yield 30
Number Of Ingredients 8
Steps:
- Divide vanilla frosting between 2 bowls. Add orange food coloring to 1 bowl and black food coloring to the other bowl; stir well until evenly incorporated.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Dip pretzel rods in melted chocolate and press a marshmallow onto each one.
- Frost half of the marshmallows with orange frosting. Frost half of the marshmallows with black frosting.
- Pipe vines and leaves on the orange marshmallows with green icing to make them look like pumpkins. Pipe eyes and mouths on the black marshmallow with white icing to make them look like ghosts.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 42.1 g, Fat 6.4 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 483 mg, Sugar 27.1 g
HALLOWEEN GHOSTS
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
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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