Spider Web Recipe Recipe For Twice

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SPIDERWEB CANDY



Spiderweb Candy image

These yummy candies call for just four ingredients and are so easy to make. They will be the hit of your Halloween party. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 candies.

Number Of Ingredients 4

1/3 cup semisweet chocolate chips
6 ounces white baking chocolate, coarsely chopped
1 teaspoon shortening
1/3 cup sweetened shredded coconut, coarsely chopped

Steps:

  • In a small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside., In another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times., Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8 in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in an airtight container.

Nutrition Facts :

SPIDERWEBS CANDY



Spiderwebs Candy image

These Spiderwebs are an incredibly easy Halloween candy, and everyone will love the great taste of salty, crunchy pretzels and sweet white chocolate.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 40m

Yield 12

Number Of Ingredients 3

96 pretzel sticks
2 cups white candy coating
1/2 cup semi-sweet chocolate chips

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 1057 kcal, Carbohydrate 204 g, Cholesterol 6 mg, Fiber 8 g, Protein 25 g, SaturatedFat 8 g, Sodium 2838 mg, Sugar 25 g, Fat 18 g, ServingSize 12 servings, UnsaturatedFat 0 g

HALLOWEEN LAYERED SPIDERWEB DIP



Halloween Layered Spiderweb Dip image

Enjoy tortilla chips with this spiderweb shaped dip made with Old El Paso® Thick 'n Chunky salsa and beef - perfect appetizer for Halloween.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 72

Number Of Ingredients 8

1 lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (24 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup shredded Mexican cheese blend
1 container (8 oz) sour cream
1 container (7 oz) guacamole
Lime-flavored or plain tortilla chips

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix. Spoon into heatproof glass serving bowl.
  • Spread salsa over beef mixture. Spread black beans over salsa, reserving 1 bean for topping. Sprinkle with cheese. Spoon 2 tablespoons of the sour cream into small resealable food-storage plastic bag; seal bag and set aside. Spoon remaining sour cream over cheese. Spoon guacamole over sour cream.
  • Cut off tiny corner of bag; twist above sour cream and, working from center to outer edge, pipe sour cream to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web, about 12 times. Place reserved black bean in web for spider. Serve with chips.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 153 mg

SPIDERWEB TRAP



Spiderweb Trap image

We use a spaghetti squash "web" to cleverly capture tender gnocchi "bugs" in this pesto-based side dish.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 8

1 medium spaghetti squash
2 packages (16 ounces each) potato gnocchi
3 cups loosely packed basil leaves
3 tablespoons pine nuts, toasted
3 tablespoons grated Parmesan cheese
1 garlic clove, peeled
1/2 teaspoon salt
6 tablespoons olive oil

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender. Meanwhile, cook gnocchi according to package directions. , For pesto, place the basil, pine nuts, Parmesan cheese, garlic and salt in a food processor; cover and process until chopped. While processing, gradually add oil in a steady stream; process until blended., When squash is cool enough to handle, use a fork to separate strands. Drain gnocchi; place in a large bowl. Add spaghetti squash and pesto; toss to coat.

Nutrition Facts : Calories 322 calories, Fat 12g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 561mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.

APPLE SPIDER WEB POPS



Apple Spider Web Pops image

Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 4

2 large Granny Smith apples, stemmed
4 ounces chopped bittersweet chocolate
2 teaspoons coconut oil
4 ounces chopped white chocolate

Steps:

  • Line a baking sheet with parchment or a silicon baking mat.
  • Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
  • Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
  • Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
  • Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

SPIDER WEB GUACAMOLE



Spider Web Guacamole image

This webbed guacamole is a super-easy way to make a themed appetizer for your next Halloween party. Mexican crema (or sour cream) is used for the web and black olives make an edible spider. The avocado skull is a scary bonus.

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 6

4 cups guacamole
1/4 cup Mexican crema or sour cream
Lime juice, if needed
2 pitted black olives
Blue corn tortilla chips, for serving
1 firm avocado, skin-on

Steps:

  • For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.
  • For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.
  • For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.

SPIDER WEB 7-LAYER DIP



Spider Web 7-Layer Dip image

Make and share this Spider Web 7-Layer Dip recipe from Food.com.

Provided by Michelle Shaver

Categories     Halloween

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (16 ounce) can refried black beans
1 (1 1/4 ounce) envelope taco seasoning
1 (4 ounce) can diced green chilies, drained (or jalapeà os if you like it hot)
1 cup salsa
1 cup sour cream
1 cup guacamole
1 1/2 cups shredded cheese
2 green onions, sliced
2 cups shredded lettuce
1 cup chopped fresh tomato

Steps:

  • 1. In a small mixing bowl, stir together the refried beans and taco seasoning.
  • 2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.
  • 3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
  • 4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
  • 5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
  • 6. Garnish with a creepy spider and serve with lots of tortilla chips!

SPIDER-WEB CUPCAKES



Spider-Web Cupcakes image

Chocolate cupcakes finished with a sugar glaze and piped chocolate web makes an excellent Halloween party dessert, and when arranged in concentric circles, doubles as a stunning centerpiece.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 19

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
3/4 cup warm water
2 cups confectioners' sugar
3 tablespoons milk
2 ounces bittersweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, buttermilk, oil, vanilla, and water; whisk until smooth.
  • Divide batter evenly among paper-lined standard muffin tins. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 16 minutes. Let cupcakes cool in tins on wire racks 10 minutes. Turn out onto racks and let cool completely. Cupcakes can be stored at room temperature up to 2 days before glazing and decorating.
  • Whisk together confectioners' sugar and milk until smooth (glaze will be very thick). Spread onto cupcakes and let stand until glaze is set. Place cupcakes on a doily or serving platter in tight concentric circles.
  • Place melted chocolate in a parchment cone or resealable plastic bag with a tiny hole snipped in one corner. Pipe a straight line from middle of top row of cupcakes to bottom. Pipe a second line going across middle of cupcakes, from left to right. Pipe 6 more lines through center point, spaced evenly apart; lines should form 16 even wedges. Create a web pattern by piping slightly curved, swooping lines to connect spokes, starting from center, letting chocolate flow between cupcakes.

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