#halloweendessert

Ghost cupcakes with a vanilla cupcake, pale orange frosting, and a cute little fondant ghost topper. They're so simple to put together and everyone loves them. Who doesn't need a fun, easy Halloween dessert idea Recipe: https://www.cookiedoughandovenmitt.com/ghost-cupcakes/

Chocolate Mousse Parfaits . For the mousse 4 oz Ghirardelli Chocolate Baking Bar, White Chocolate; broken into pieces (or any high quality white baking chocolate) 4 oz. Ghirardelli Chocolate Baking Bar, Semi-Sweet Chocolate; broken into pieces (or any high quality semi-sweet baking chocolate) 1 1/3 cup heavy cream 2 eggs, separated Black food coloring ( I used Americolor gel paste food color, Super Black)* Wilton rose icing decorations; optional . For the edible blood 1/2 cup light corn syrup 1 Tablespoon cornstarch 1-2 Tablespoons chocolate syrup 1 tsp. cocoa Red food coloring ( I used Americolor gel paste food color, Super Red) For the chocolate mousse Place white and semi sweet chocolate pieces in a microwave safe bowl. Microwave in 15 second intervals until chocolate is nearly melted. (Be careful not to over heat!) Stir chocolate until melted and blended. Place 1/3 cup heavy cream in a small sauce pan. Stir constantly until is almost boils. Remove from heat and pour over melted chocolate. Use an electric mixer to beat the chocolate mixture for several seconds. While the chocolate mixture cools slightly, whisk egg yolks in a separate bowl until they become pale yellow. Gently fold in egg yolks and desired amount of food coloring gel into chocolate mixture and place in the refrigerator 7-10 minutes. In another bowl, whip the remaining heavy cream just until stiff peaks form. Gently fold half of the whipped cream into chocolate mixture then fold in the remaining half. Using an electric mixer, whip the egg whites until stiff peaks form. Carefully fold egg whites into chocolate mixture. Divide into your parfaits or dessert cups of your choice. Cover tops of cups with plastic wrap and allow to cool in fridge for at least 3 hours. . For the edible blood Combine light corn syrup, cornstarch, chocolate syrup and cocoa in a small bowl. Stir to blend well. Add desired amount of red food coloring. Fill top of parfait with "blood" and drizzle some on the sides if desired Credits #thevintagekitchenchef . . #halloween #halloweenfood #halloweendessert #halloweenrecipes #halloweencake #spookyfood #spookycake #spooky #chocolate #chocolatecake #halloweeniseveryday #blackcake

YAAAS 😺💀👽👻🎃 . . . #spider #halloween #halloweendessert #vegan #veganfoodshare #veganfood #whatveganseat (at Whole Foods Market)

These poison apple cake pops are all glammed up with their sparkly black sanding sugar tops! The cake inside is a cake mix that has been doctored up with all the apple flavor you could … Recipe: https://www.cookiedoughandovenmitt.com/poison-apple-cake-pops/

These poison apple cake pops are all glammed up with their sparkly black sanding sugar tops! The cake inside is a cake mix that has been doctored up with all the apple flavor you could … Recipe: https://www.cookiedoughandovenmitt.com/poison-apple-cake-pops/

These poison apple cake pops are all glammed up with their sparkly black sanding sugar tops! The cake inside is a cake mix that has been doctored up with all the apple flavor you could … Recipe: https://www.cookiedoughandovenmitt.com/poison-apple-cake-pops/

Dead velvet cake . INGREDIENTS 1 box Red Velvet cake, plus ingredients called for on box 2 8-oz. packages cream cheese, softened 1 stick butter, softened 2 1/4 c. powdered sugar 1 tsp. vanilla extract 1/2 c. cold water 2 tbsp. cornstarch 1/2 c. light corn syrup 1 tsp. vanilla extract red food coloring . DIRECTIONS Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box directions. Divide between two cake pans and bake according to instructions. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined. Make “blood”: in a small saucepan, stir together water and cornstarch until fully combined. Turn on heat to medium and pour in corn syrup. Let simmer and stir frequently for 2 minutes. Remove from heat and stir in vanilla and red food coloring. Place bottom cake on a cake plate and trim the dome of the cake. Add “blood” to the top layer, just enough to dampen the cake. Cut the dome off the second cake and place upside down on the bottom layer of cake. Frost the entire outside of the cake with cream cheese frosting, making sure to make an extra smooth layer on top. Pour “blood” on the top and allow some to drip down the sides. Serve. . . Credits #delish . . #halloween #halloweenfood #halloweendessert #halloweenrecipes #halloweencake #spookyfood #spookycake #spooky #redvelvet #redvelvetcake #halloweeniseveryday #bloodycake

CANDY CORN MILKSHAKE Ingredients: 1 Quart Vanilla Ice Cream 1 Quart Orange Sherbet Whipped Cream or Cool Whip Yellow Food Coloring Black, Yellow & Orange Sprinkles . Directions: . Let your vanilla ice cream soften for about 25 minutes outside of the freezer. After the ice cream is softened take 1/3 of the ice cream and put it into a bowl and put the quart of vanilla ice cream back in the freezer. Add yellow food coloring to the ice cream in the bowl until the desired shade is obtained. Mix well. . Take your orange sherbet out of the freezer to allow it to start softening. . Get your mason jars, clear plastic cups, or glass drinking glasses and spoon yellow ice cream into the bottoms, filling the cups about 1/3 full. Smooth out the top as evenly as you can. Wipe down the inside of the cups with a paper towel to remove ice cream streaks. Place your cups in the freezer for 5-10 minutes to let the yellow layer harden a little. . Take your vanilla ice cream out of the freezer again to allow it to start softening. . Remove the cups from the freezer and carefully spoon in the orange sherbet now, filling the cups about 2/3 full, and again, smoothing out the top. Wipe the excess on the inside of the cups with a paper towel. Place the cups back in the freezer for 5-10 minutes. . Remove the cups from the freezer and add the final layer of vanilla ice cream, filling the cups within 1/2 inch from the top of the cup. Smooth out the tops again. . Top off your desserts with whipped cream or cool whip and sprinkles. Place in the freezer until they are ready to be served. . Yields about 10 milkshakes, depending on size of cups. . . Credit to #karaspartyideas . #halloween #halloweendrink #halloweendessert #halloweenrecipes #halloweenmartini #halloweenshot #spookydrink #spookymartini #spooky #milkshake #candycorn #halloweeniseveryday #orangedrink #yellowdrink #candycornmilkshake