Halloween is one of my favorite holidays of the year and it has been since I was a little kid! I love to play hostess by throwing my annual extravaganza, dressing up in creative costumes, decorating the house with fall colors, cooking up tasty treats and crafting costumes with my kids—I just can’t get enough! It’s the ideal time for everyone to get into the creative mindset with costumes, décor and baking. In my mind, it’s also the kickoff to the upcoming holiday season, so I like to go all out.
At Fabletics, we all LOVE food and we work hard year-round to keep our bodies in check (if not, New Year’s resolutions are right around the corner!). I’m all about treating yourself and Halloween is a great excuse to indulge. Here’s a flashback of what I made last year and a look at what I will be baking this year.
Spooky Spider Cupcakes
1 package (18.25 oz.) of chocolate cake mix
1 can (16 oz.) white frosting
1 lb. chocolate licorice
1 bag of cinnamon red hots
Chocolate sprinkles and/or Oreo baking crumbs
1. Prepare cupcakes according to the directions on the package.
2. While the cupcakes are in the oven, cut licorice into 3-inch sections.
3. Let the cupcakes cool completely.
4. Frost the cupcakes. It’s best to work with one or two at a time so you can decorate them before the frosting sets.
5. Insert the licorice pieces into the outer edges of the cupcakes to make the legs of the spider, with 4 legs on each side.
6. Place two red hots near the front of the cupcake to serve as the eyes.
7. Dust the cupcake with chocolate sprinkles and/or Oreo crumbs to fill in the color of the spider.
8. Repeat with remaining cupcakes.
Halloween Cutout Cookies
6 cups all-purpose flour (sifted, then measured), plus more for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
1 cup packed brown sugar
4 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground cloves
1 1/2 teaspoons salt
2 large eggs
1 1/2 cups molasses
1. Sift flour,baking soda, and baking powder together into a large bowl; set aside.
2. Place butter and sugar into a bowl and beat on medium-high speed until fluffy. Beat in ginger,cinnamon, cloves and Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
3. Divide dough into three equal pieces, and flatten. Wrap each in plastic wrap. Refrigerate 50 minutes.
4. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Refrigerate until firm, about 35 minutes Use cookie cutters to cut out various Halloween shapes. Transfer shapes to baking sheets and refrigerate 20 minutes.
5. Bake until crisp but not darkened, 7 to 10 minutes. Let cool completely onwire Decorate with icing.