Halloween/Harvest Tea: Halloween Sweets

Witches’ Hats

This recipe is from the Betty Crocker web site. You can find some great ideas there.

32 Hershey’s Kisses, unwrapped
1 package (11 ½ ounces) fudge-striped shortbread cookies, 32
1 tube (4.25 ounces) orange or red decorating icing

Attach 1 chocolate kiss to chocolate bottom of each cookie using decorating icing. Pipe decorating icing around the base of the kiss.

Monster Crunch

What’s a Halloween celebration without candy!

3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
3 cups pretzels
2 cups mixed nuts
12 ounces M & M's
1 pound white chocolate

Melt chocolate over low heat in a double boiler. Mix with Chex, Cheerios, pretzels and nuts. Continue to mix and break up until white chocolate is completely dry. Add M & M's.

Pumpkin Spider Web Cheesecake

I made this for a party last Halloween and it was a huge hit. Even people who said they don’t like pumpkin loved this cheesecake
18 Oreo cookies, finely crushed (About 1 ½ cups)
2 Tbsp. butter, melted
3 pkg. (8 oz) cream cheese, softened
¾ cup sugar
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup sour cream
1 square semi-sweet baking chocolate
1 tsp. butter

Preheat oven to 350º if using a silver 9-inch springform pan (or 325º if using a dark 9-inch nonstick springform pan.) Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 50 to 55 minutes or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim of pan.

Place chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on 50% power for 30 seconds; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider’s web. Refrigerate 4 hours or overnight before serving.