WITCHES HATS
These are such cute cookies to make for Halloween!
Provided by Cindi M Bauer
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. Unwrap the Hershey Kisses, and set them aside.
- 2. Add the entire container of vanilla frosting into a bowl, and stir it with a spoon.
- 3. Add the 8 drops of food coloring to the frosting, and mix it in well with the spoon, then add the 8 drops of yellow food coloring, and mix it in well with the spoon. You will have a pretty orange colored frosting.
- 4. Unwrap cookies in package, and taking one cookie at a time, hold the chocolate flat side of the cookie (facing upward) in hand.
- 5. Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie. (The frosting should cover the center hole of the cookie.) A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.
- 6. Apply the chocolate kiss in the center of the frosting, and push it down lightly onto the flat side of the cookie, just till you see the frosting spreading out just a bit underneath the chocolate kiss.
- 7. I placed the cookies onto a large jelly roll pan for several hours, so the frosting will become a bit more dry, and to allow the chocolate kiss to adhere to the frosting. (If desired, you could line the jelly roll pan with wax paper before placing cookies onto pan. It also makes it easier for cleaning up afterwards.)
- 8. Store cookies side-by-side in a container, and cover with a lid. (There's no need to refrigerate the cookies.)
- 9. *Note: You may have noticed there will be plenty of the orange frosting leftover. You can either double the above recipe (except for the frosting), to make 64 witch hat cookies, or apply the frosting between graham crackers to make another kind of cookie, or use it to frost a one layer cake or some cupcakes.
WITCHES' HATS
A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.
Provided by jazzchick
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 32
Number Of Ingredients 4
Steps:
- Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.5 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 14.6 g
MOUSSE-FILLED WITCHES' HATS
Chocolate sugar cones filled with a creamy homemade mousse then dipped in chocolate and covered in Halloween sprinkles. I love them and I hope you do to!
Provided by JGUY4069
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
- In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
- In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles.
- Refrigerate until set.
- Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.
Nutrition Facts : Calories 205.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 48.2, Sodium 50.9, Carbohydrate 12.7, Fiber 0.8, Sugar 8.2, Protein 1.7
WITCH HAT CUPCAKES
Decorated ice cream cones make an adorably spooky topper for these treats. As the cupcake base, you can use our easy one-bowl recipe or a boxed mix. The toppers can be made up to 8 hours in advance and kept uncovered on a tray in the freezer.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- Heat the milk in a small saucepan to just below a simmer. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Stir together the flour, baking soda and salt in a small bowl and set aside.
- Whisk the sugar, oil, egg and vanilla into the cooled cocoa mixture until smooth. Add the flour mixture and whisk just until smooth. Divide the mixture among the paper liners. Bake until a tester inserted in the centers comes out clean, 20 to 23 minutes. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
- For the frosting: Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Cool slightly.
- Beat the butter on medium high speed with an electric mixer fitted with the paddle attachment until light and smooth, about 1 minute. Add the cooled chocolate and beat until combined. Add the confectioners' sugar and cocoa and beat on low to combine. Add 1 tablespoon milk and the vanilla. Beat on high until light and fluffy, adding the last tablespoon of milk, if needed, to make a smooth, pipeable frosting. Starting with about 1/8 teaspoon, beat in black gel coloring to tint the frosting nearly black (you may need up to 1 teaspoon total).
- For assembly: Line a baking sheet with parchment and clear space in your refrigerator or freezer to accommodate the level pan. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth. Let cool slightly. While the chocolate cools, use a paring knife to gently saw off the tip of each ice cream cone (about 3/4 inch) at an angle to make the bent tips of the hats.
- Use a small spoon to coat the cut end of a cone with melted chocolate and lay it flat on the prepared baking sheet. Attach the tip piece at an angle so it looks like the point of the hat is bent and paint with a little more chocolate to seal the two pieces together. Repeat with the remaining cones and refrigerate or freeze until set, 5 to 10 minutes.
- Once the cones are fused together, pour the sprinkles into a shallow bowl or small sheet pan. Working one at a time, lightly coat the cones in melted chocolate and roll in the sprinkles. Set upright on the lined baking sheet. Refrigerate the cones until set, 5 to 10 minutes.
- Put the frosting in a piping bag fitted with a large star tip. Pipe a round of frosting in the center of each cupcake and press on a hat to adhere. Cut the sour belts to wrap around the base of the hats about 1/2 inch from the bottom. Use a little frosting to adhere the ends to the hat, if needed. Pipe frosting around the perimeter of the cupcakes to make a brim for each hat. Stick a yellow candy on each sour belt to make a hat buckle, gently pressing it into the frosting so it sticks.
WITCH HAT DIPPERS
A great snack for Halloween parties! Very versatile and easy to personalize for your own tastes. Serve them nice and hot with some dipping sauce, like Andrea's Marinara Sauce II.
Provided by NomNomDelicious
Categories Appetizers and Snacks Cheese
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.
- Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.
- Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.
- Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 132 calories, Carbohydrate 12.9 g, Cholesterol 5.6 mg, Fat 6.7 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 338.6 mg, Sugar 3.2 g
SALSA CHEDDAR DIP WITH WITCHES HATS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
- Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".
WITCH HATS
Make and share this Witch Hats recipe from Food.com.
Provided by elliebelle
Categories Dessert
Time 15m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 3
Steps:
- Attach 1 Kiss to chocolate bottom of each cookie, using decorating icing.
- Pipe decorating icing around base of chocolate.
Nutrition Facts : Calories 24.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 1.1, Sodium 3.6, Carbohydrate 2.7, Fiber 0.1, Sugar 2.4, Protein 0.3
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