WITCHES' HATS
A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.
Provided by jazzchick
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 32
Number Of Ingredients 4
Steps:
- Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.5 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 14.6 g
WITCH'S SNACK HATS
Steps:
- Preheat oven to 350°. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed., Bake 10-12 minutes or until set. Cool completely on pans on wire racks., In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat., Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto baking sheets to cool., In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture., Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.
Nutrition Facts :
EASY WITCH HAT COOKIES
Whip up some kitchen fun with the kids! Bake up these wacky Halloween treats!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil and eggs until soft dough forms.
- Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- Divide frosting into 3 small bowls. Tint frosting as desired with food colors. Place frosting in small resealable food-storage plastic bags or disposable decorating bags. Cut off tip of each bag to make 1/4-inch opening.
- Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
HALLOWEEN WITCH HATS
Kids of all ages love finding the cake inside these cute cones. They're great for class parties. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 witch hats and 11 cupcakes.
Number Of Ingredients 8
Steps:
- Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil., Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes., Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down., In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.
Nutrition Facts :
CHOCOLATE WITCHES' HATS
These chocolate witches' hats are a tasty and festive addition to any Halloween party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, cocoa powder, cloves, salt, and baking soda.
- Place butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and molasses; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour.
- Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut dough into 12 circles using a 3 1/2-inch round cutter; space 1 inch apart on baking sheets lined with a nonstick baking mat or parchment paper. Refrigerate until firm, about 20 minutes.
- Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks.
- Line a baking sheet with parchment. Holding a sugar cone upright in your hand, fill with Kit Kat bar pieces. Using a small brush, paint a thick layer of melted chocolate around the rim of the cone. Hold 1 cookie, bottom side up, over the cone, centering it, and press to adhere to the cone. Turn upright and place on the prepared baking sheet. Repeat process with remaining cookies and cones. Chill for 10 minutes to set. Remove from refrigerator and paint entire surface of hats (cones and cookies) with chocolate. Chill until set, about 20 minutes, then tie candy belts around the base of each hat.
MOUSSE-FILLED WITCHES' HATS
Chocolate sugar cones filled with a creamy homemade mousse then dipped in chocolate and covered in Halloween sprinkles. I love them and I hope you do to!
Provided by JGUY4069
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
- In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
- In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles.
- Refrigerate until set.
- Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.
Nutrition Facts : Calories 205.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 48.2, Sodium 50.9, Carbohydrate 12.7, Fiber 0.8, Sugar 8.2, Protein 1.7
WITCH HAT TREATS
Make and share this Witch Hat Treats recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 10m
Yield 1 Witch hat
Number Of Ingredients 8
Steps:
- Melt semisweet chocolate according to the package instructions. Holding the open end of the cone, dip the bottom half at an angle into the melted chocolate. Immediately press candy pumpkins into the chocolate. Place the cone on waxed paper and let sit until the chocolate sets.
- Frost the top and side surfaces of the doughnut with icing. Sprinkle the icing with nonpareils or sprinkles. Center the open end of the cone on the frosted doughnut. Use a sharp knife to cut candies or gum pieces into quarters and stick them around the bottom of the hat with icing.
Nutrition Facts : Calories 566.1, Fat 43.7, SaturatedFat 21.9, Cholesterol 3.6, Sodium 250.8, Carbohydrate 51.9, Fiber 10.3, Sugar 17.3, Protein 11.9
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