Halloween is just around the corner! To celebrate this festive time of year, we've put together 4 spooktastic treats that your kids will love.
These recipes are perfect for getting your kids involved in the kitchen and Prepdeck is a great tool for teaching them the basics of cooking!
Mummy Pumpkin Hand Pies
Your kids will love this deilicious treat! These Mummy Pumpkin Hand Pies are perfect as an afterschool snack or for a Halloween party dessert.
2 1/2 cups all purpose flour (plus more for work surface)
3 tbsp plus 2 teaspoons granulated sugar, divided (plus more for sprinkling)
1 tsp kosher salt
1 cup cold unsalted butter, cut into pieces
3 oz cream cheese, at room temperature
1/2 cup canned pure pumpkin
1 large egg plus 1 egg yolk, divided
1/2 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
24 edible candy eyes
1. Pulse flour, 2 teaspoons sugar, and 1 teaspoon salt in a food processor, 4 to 5 times. Add butter and pulse until it resembles a coarse meal with several pea-size pieces remaining, 12 to 15 times. Add 5 tablespoons ice-cold water, 1 tablespoon at a time, pulsing until dough just begins to come together (add up to an additional tablespoon of water, if needed). Divide dough into 2 piles; knead together and wrap each with plastic wrap. Use plastic to flatten and press dough into loose rectangles. Refrigerate until firm, 2 hours.
2. Beat cream cheese until smooth, about 1 minute. Add pumpkin, egg yolk, pie spice, vanilla, pinch of salt, and remaining 3 tablespoons sugar with an electric mixer on medium speed until smooth, 2 to 3 minutes.
3. Line 2 baking sheets with parchment paper. Working with one piece of dough at a time on a lightly floured work surface, roll dough to 1/4-inch thickness. Cut into 6 three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with remaining dough. Top rectangles with a rounded tablespoonful of pumpkin mixture, spreading lightly and leaving a 1/2-inch border around edges.
4. Knead dough scraps together and reroll. Cut into thin strips about 1/4 inch wide and 5 inches long. Top hand pies with several overlapping strips to create a mummy. Seal edges with your fingertips and trim excess.
5. Whisk together egg and 1 tablespoon water in a bowl. Brush strips lightly with egg wash and sprinkle with sugar. Chill 20 minutes.
6. Preheat oven to 400°F. Bake until golden brown, 20 to 25 minutes. Cool 20 minutes. Place candy eyes on mummies.
Pretzel Spider Webs
A simple, yet yummy treat, your kids will be asking to make these Pretzel Spider Webs all year long!
80 pretzel sticks
2 cups white candy melting wafers
1/2 cup Halloween sprinkles
Chocolate spiders (optional)
1. Line two sheet pans with parchment paper.
2. In sets of 8, arrange the pretzel sticks into the spokes of 10 webs, with the centers touching and the outer edges spaced.
3. Melt the melting wafers according to the package instructions, approximately 2 minutes in a microwave or 3 to 5 minutes over a double boiler. Transfer to a piping bag and cut the tip to create a small hole.
4. Pipe a small amount of the melted candy onto the center of each web where the pretzels meet; this will hold the webs together. Then pipe a web pattern by starting in the center and spiraling out to the edges. Go around the outer edges a couple times to create a firm border. Carefully spoon over the sprinkles. Repeat with the remaining webs.
5. Place chocolate spiders in the center, if using. Let set 1 hour.
These Strawberry Ghosts are the perfect addition to your child's lunch. Plus, they store great as leftovers so you can save them for an after dinner treat!
12 fresh strawberries
4 oz white chocolate chips
36 mini chocolate chips
1. Clean the strawberries and pat them dry with a paper towel. Let the strawberries come to room temperature, about 1 hour. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl or using a double boiler, melt the white chocolate at 70% power in 30 second increments, stirring in between until the chocolate is smooth.
3. Grab the strawberries by the leaves, then dip them into the white chocolate, allowing the excess to drip off. Place the strawberry on the parchment paper then add the mini chocolate chips to create the ghost face. Place the strawberries in the fridge until hardened, about 5 minutes.
Frozen Banana Ghost Pops
These frozen banana ghost pops are the perfect, spooky alternative to a popsicle. Plus, they only take a few minutes to prepare!
1 medium banana
1 cup white chocolate
8 mini chocolate chips (for eyes)
4 popsicle sticks
Cut banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet.
When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.
Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here).
Return to the freezer until frozen and ready to eat. Eat frozen.