SPIDERWEB CANDY
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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