Haunted Graveyard Recipes

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HAUNTED GRAVEYARD



Haunted Graveyard image

Enjoy this Halloween dessert made using Bisquick® Original baking mix - a delicious treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 12

3/4 cup powdered sugar
1/4 cup margarine or butter, softened
1/2 teaspoon vanilla
1 egg
2 cups Bisquick™ Original baking mix
7 drops yellow food color
1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
10 chocolate wafer cookies, crushed
1 large pretzel rod
20 pretzel sticks
Assorted candies (See Special Touch tip below)
2 Vienna-style creme-filled sandwich cookies, cut in half

Steps:

  • Heat oven to 350°. Grease 12-inch pizza pan. Stir powdered sugar, margarine, vanilla and egg in medium bowl until well blended. Stir in baking mix until soft dough forms. Pat dough in pan. Bake 12 to 14 minutes or until light golden. Cool completely.
  • Stir food color into frosting; spread over cookie. Sprinkle crushed chocolate cookies on half of frosted cookie.
  • Use pretzels to form fence and tree; add candy corn for leaves. Arrange cookie halves in frosting for tombstones. Flatten gumdrops; cut to form bat, moon and ghost and place on cookie. Add pumpkins and gummy worms.

Nutrition Facts : Calories 255, Carbohydrate 37 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

HAUNTED GRAVEYARD CAKE



Haunted graveyard cake image

The perfect centrepiece for a Halloween celebration, this cake is guaranteed to make your party extra spooky

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 2h45m

Number Of Ingredients 14

1 egg white
50g icing sugar
200ml single cream
200g dark chocolate , finely chopped
125g rich tea finger biscuits
100g double chocolate cookies
25g white chocolate
silver balls , to decorate
85g cocoa powder
200g self-raising flour
375g light brown muscovado sugar
4 eggs
200ml milk
175ml vegetable oil

Steps:

  • To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
  • Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
  • Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
  • Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

Nutrition Facts : Calories 721 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium

GHOSTS IN THE GRAVEYARD



Ghosts in the Graveyard image

This recipe was posted in response to a request for Halloween desserts. My birthday is on Halloween, and my mom made this adorable dessert many times for my birthday parties as a child. Feel free to be as elaborate as you like with the graveyard "decorations". There's lots of fun candy out there to experiment with. I hope you and your family enjoy this as much as I did! Cook time is chill time.

Provided by Kozmic Blues

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8

15 Oreo cookies
3 cups cold milk
2 (3 1/2 ounce) packages instant chocolate pudding mix
1 (8 ounce) container Cool Whip, thawed
oval shaped vanilla cookies (to be used as the headstones Nabisco or Pepperidge Farm Milano work well!)
candy corn or candy corn, pupmkins
gummy worms
tubes of decorating icing (orange, red and brown are nice)

Steps:

  • Crush the oreo cookies in a plastic bag using a rolling pin, or in a food processor.
  • Pour milk into large bowl.
  • Add pudding mixes.
  • Beat with wire whisk 2 minutes or until well blended.
  • Let pudding stand 5 minutes.
  • Gently stir in 1/2 each of the whipped topping and crushed cookies.
  • Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies to be the"dirt" of the graveyard.
  • Refrigerate for at least an hour or until ready to serve.
  • Decorate the remaining cookies with assorted icings to resemble tombstones,"RIP" and"BOO" are nice sayings; stand up cookies in top of dessert like graves.
  • Add candies and plastic"scary" creatures, if using.
  • Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
  • What works best is to make the cool-whip"ghosts" ahead on a cookie sheet and store them in the freezer until ready to use.
  • That way they don't flop over.
  • Two or three small, round dollups of cool-whip (like a snowman) make nice looking ghosts.
  • You should be able to make 2 or 3 ghosts.
  • Remove"ghosts" from the freezer and give them"eyes" and a"mouth" using the brown decorating icing.
  • Place"ghosts" in the graveyard.
  • Small plastic spiders, cobwebs, or mini monsters are a nice addition too.
  • To serve, just scoop out into bowls.
  • Store leftover dessert in refrigerator.

GHOSTS IN THE GRAVEYARD



Ghosts in the Graveyard image

Also Known As: GHOSTS IN THE GRAVEYARD No need to fear this graveyard: It's made with chocolate pudding and crushed cookies! See it all come together in this super-quick video.

Provided by My Food and Family

Categories     Confections

Time 1h15m

Yield 18 servings, about 1/2 cup each

Number Of Ingredients 5

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3 cups cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
15 vanilla creme-filled chocolate sandwich cookies, crushed (about 1-1/2 cups)
Assorted decorations: 3 oblong vanilla creme-filled sandwich cookies, decorating gel, 5 candy pumpkins, 10 candy corn pieces

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
  • Refrigerate 1 hour. Meanwhile, decorate sandwich cookies with decorating gel to resemble tombstones.
  • Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

GRAVEYARD CAKE



Graveyard Cake image

Underneath tasty tombstones, ghosts, pumpkins, worms and soil that make this dessert a conversation piece, you'll find a delectable chocolate cake made from scratch in a few simple steps. It's a recipe I use year-round with different frostings. -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 large eggs
FROSTING:
1/4 cup butter
3 tablespoons whole milk
2 tablespoons baking cocoa
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
18 Oreo cookies
Black decorator's icing or gel
9 cream-filled oval vanilla sandwich cookies
1 cup whipped topping
Pumpkin candies and gummy worms, optional

Steps:

  • In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.

Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 423mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

HAUNTED GRAVEYARD PUDDING



Haunted Graveyard Pudding image

Make and share this Haunted Graveyard Pudding recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cold milk
2 (4 ounce) boxes chocolate flavor instant pudding and pie filling mix or 2 (4 ounce) boxes vegetarian instant chocolate pudding mix
1 (20 ounce) package nabisco Oreo cookies, crushed
6 -10 pepperidge farm milano cookies
black decorating gel or green decorating gel
whipped cream
miniature chocolate chip
pumpkin decorative candies (optional)
orange sprinkles (optional)
green sprinkles (optional)

Steps:

  • Pour cold milk into a large bowl; add pudding mix and stir together; beat with a wire whisk for several minutes.
  • Stir in half of the crushed Oreos.
  • Spoon mixture into an oblong casserole dish or baking pan.
  • Sprinkle top of pudding with the rest of the Oreo cookies.
  • Refrigerate for 1 hour, or until ready to serve.
  • Just prior to serving, use the decorator icing or gel to write on the tops of the cookies some messages like"RIP" and stick them partway into the pudding, slightly bent.
  • Make ghosts with the can of whipped cream, basically as a big blob, with 2 chocolate chips stuck in for the eyes.
  • Place the candy pumpkins around on top of the crushed cookies, and sprinkle with jimmies to fill in the empty spots.
  • Serve chilled.

Nutrition Facts : Calories 516, Fat 18.6, SaturatedFat 5.6, Cholesterol 17.1, Sodium 802.9, Carbohydrate 81.3, Fiber 3.1, Sugar 43.4, Protein 8.4

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