I found some really cute and yummy recipes for Halloween! Perhaps I will try making one…

Tarantula Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies

1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.

4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.

5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.

6. Bake until cookies start to brown around edges, about 7-10 minutes.

7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.

8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.

9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!

Makes approximately 25-30 cookies.

Bug Juice

Ingredients

2 10-oz. pkgs. frozen strawberries, defrosted
1 6-oz. can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
6 gummy worms

Directions

1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick.

2. Gradually add ginger ale.

3. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. Makes 10 servings.

Jack-O-Lantern Cake

Cake Ingredients:

1 (18.5-ounce) package yellow or spice cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk*
1 cup canned cooked pumpkin
2 eggs

Frosting Ingredients:

1/3 cup Butter, softened
1/3 cup canned cooked pumpkin
4 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla
2 drops red food color, if desired
2 drops green food color, if desired

Decoration Ingredients:

1 (6-inch) black licorice twist
1 large marshmallow

Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Pour batter into greased and floured 2 1/2-quart ovenproof bowl. Bake for 60 to 75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from bowl; invert. Cool completely.

Meanwhile, combine butter and 1/3 cup pumpkin in small bowl. Beat at medium speed until well mixed. Gradually add half of powdered sugar; continue beating, scraping bowl often, until well mixed. Add remaining powdered sugar, milk and vanilla. Beat until smooth. Reserve 1/4 cup frosting. Stir in red food color to remaining frosting, if desired. Frost cooled cake with red tinted frosting. Cut licorice twist into 4 long strips; cut 9 (1-inch) pieces and arrange on side of cake in triangle shapes for eyes and nose. Place 1 long strip on cake in curved fashion to form mouth.

Add green food color to reserved frosting, if desired. Place marshmallow on top of cake to form stem. Frost marshmallow with green tinted frosting.

*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 10 minutes.