[caption id="attachment_102598" align="aligncenter" width="1920"] Happy Halloween![/caption]
Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.
Halloween Treats: Homemade Marshmallow Ghosts
Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies
Spooktacular Array of Eerily Awesome Halloween Treats
DIY Halloween Caramel Apples
“Bloody” Halloween Party Punch
Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems
Halloween Mummy Sausage Rolls
Halloween White Chocolate Dipped Strawberry Ghosts
Halloween Chocolate Wicked Witch Hat Cookies
Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats
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"content": "\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"113054,113055,113056,113057\"]\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
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"description": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
"title": "Halloween Treats: Homemade Marshmallow Ghosts | KQED",
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"headline": "Halloween Treats: Homemade Marshmallow Ghosts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
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"description": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies | KQED",
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"headline": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"datePublished": "2016-10-26T09:34:41-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
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"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/IgRziKu_g0U\u003c/p>\n\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
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"description": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots | KQED",
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"headline": "Halloween Treats (adults only): Eyeball Jell-O Shots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IgRziKu_g0U'\n title='//www.youtube.com/embed/IgRziKu_g0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spooktacular Array of Eerily Awesome Halloween Treats",
"title": "Spooktacular Array of Eerily Awesome Halloween Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.",
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"description": "Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.",
"title": "Spooktacular Array of Eerily Awesome Halloween Treats | KQED",
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"source": "Halloween Recipe Guide",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Halloween Caramel Apples",
"title": "DIY Halloween Caramel Apples",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "When a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "“Bloody” Halloween Party Punch",
"title": "“Bloody” Halloween Party Punch",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n",
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"description": "This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n",
"title": "“Bloody” Halloween Party Punch | KQED",
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"headline": "“Bloody” Halloween Party Punch",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems",
"title": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n",
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"description": "Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n",
"title": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems | KQED",
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"headline": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Mummy Sausage Rolls",
"title": "Halloween Mummy Sausage Rolls",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_112655,bayareabites_131030' label='More Halloween Snacks' target=_blank]\u003cbr>\nAfter all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.\u003c/p>\n\u003cp>Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too. \u003c/p>\n\u003cp>Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.\u003c/p>\n\u003cp>These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).\u003c/p>\n\u003cfigure id=\"attachment_102355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final2.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Mummy Sausage Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 10 sausage rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 oz puff pastry\u003c/li>\n\u003cli>10 cooked breakfast sausages, each about 3 inches long (I used \u003ca href=\"http://www.applegate.com/products/natural-chicken-and-apple-breakfast-sausage--2\" target=\"_blank\">Applegate Chicken-Apple breakfast sausage\u003c/a>)\u003c/li>\n\u003cli>1 egg, beaten with 1 tsp water\u003c/li>\n\u003cli>1 tbsp ketchup or mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.\u003c/li>\n\u003cfigure id=\"attachment_102347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-roll.jpg\" alt=\"Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-strips.jpg\" alt=\"Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\u003c/li>\n\u003cfigure id=\"attachment_102349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg\" alt=\"Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.\u003c/li>\n\u003cfigure id=\"attachment_102350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg\" alt=\"Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_102339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-brush.jpg\" alt=\"Remove from the fridge and gently brush with egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the fridge and gently brush with egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg\" alt=\"Bake until golden brown, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg\" alt=\"Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final1.jpg\" alt=\"Serve the Mummy Sausage Rolls at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mummy Sausage Rolls at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Roasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.",
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"description": "Roasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.\u003c/p>\n\u003cp>Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too. \u003c/p>\n\u003cp>Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.\u003c/p>\n\u003cp>These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).\u003c/p>\n\u003cfigure id=\"attachment_102355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final2.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Mummy Sausage Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 10 sausage rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 oz puff pastry\u003c/li>\n\u003cli>10 cooked breakfast sausages, each about 3 inches long (I used \u003ca href=\"http://www.applegate.com/products/natural-chicken-and-apple-breakfast-sausage--2\" target=\"_blank\">Applegate Chicken-Apple breakfast sausage\u003c/a>)\u003c/li>\n\u003cli>1 egg, beaten with 1 tsp water\u003c/li>\n\u003cli>1 tbsp ketchup or mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.\u003c/li>\n\u003cfigure id=\"attachment_102347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-roll.jpg\" alt=\"Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-strips.jpg\" alt=\"Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\u003c/li>\n\u003cfigure id=\"attachment_102349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg\" alt=\"Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.\u003c/li>\n\u003cfigure id=\"attachment_102350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg\" alt=\"Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_102339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-brush.jpg\" alt=\"Remove from the fridge and gently brush with egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the fridge and gently brush with egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg\" alt=\"Bake until golden brown, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg\" alt=\"Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final1.jpg\" alt=\"Serve the Mummy Sausage Rolls at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mummy Sausage Rolls at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween White Chocolate Dipped Strawberry Ghosts",
"title": "Halloween White Chocolate Dipped Strawberry Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Chocolate Wicked Witch Hat Cookies",
"title": "Halloween Chocolate Wicked Witch Hat Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to impress your little ghouls this Halloween? Make a big batch of these cute and yummy witches hats! Freshly baked, tender-sweet chocolate cookies are topped with a round of orange-flavored icing and then capped off with a milk or dark chocolate Hershey’s® Kiss®.\u003c/p>\n\u003cp>The cookie dough, an extra chocolaty sugar cookie dough, can be made up to 1 week in advance and refrigerated or up to 1 month in advance and frozen. You can even roll and cut the cookies, then freeze them before baking (just freeze them separately on a baking sheet, then transfer them to an airtight container; make sure to bake them directly from frozen).\u003c/p>\n\u003cp>The sugar cookies are even great on their own, and can be rolled and cut with your favorite Halloween cookie cutters if you like. And even though I think the cookies are the best part, if you run out of time you can always use chocolate wafer cookies in a pinch.\u003c/p>\n\u003cfigure id=\"attachment_102217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg\" alt=\"Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate Wicked Witch Hat Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 40 cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chocolate sugar cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Icing\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 1/2 tbsp orange juice\u003c/li>\n\u003cli>A few drops yellow and red food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>About 40 Hershey’s® Kisses®, unwrapped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cookies, whisk together the flour and cocoa powder in the bowl of a stand mixer. Add the sugar and salt and mix together with the paddle attachment. Add the butter and cream cheese and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together and the ingredients are thoroughly combined; the dough will come together in one large lump.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-vanilla.jpg\" alt=\"Adding vanilla to the cookie dough\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding vanilla to the cookie dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the dough onto a work surface, divide it in half and form it into two disks. (If you want to only do half of the cookies, you can wrap and freeze one disk at this point to use later.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102220\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg\" alt=\"Divide the dough in half and form it into two disks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough in half and form it into two disks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out one disk of dough between 2 large pieces of parchment paper to about 1/8th to 1/16th inch thick. Repeat with the 2nd dough disk. Refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102227\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg\" alt=\"Roll out one disk of dough between 2 large pieces of parchment paper \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one disk of dough between 2 large pieces of parchment paper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350F. Remove the top sheets of parchment and use them to line 2 baking sheets. Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. Transfer the cookies to a prepared baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102226\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg\" alt=\"Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Repeat with remaining cookie dough, rerolling the scraps. Place the re-rolled cookies on a 2nd lined baking sheet, and chill. You should end up with about 40 cookies total.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102223\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg\" alt=\"Transfer the cookies to a prepared baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the cookies to a prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102225\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-done.jpg\" alt=\"Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the icing, in a bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. Color with yellow and red food coloring to create orange icing. (The icing will be thick, but it makes it easier to pipe it on.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witcheshat-icing.jpg\" alt=\"Color the icing with yellow and red food coloring to create orange icing. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Color the icing with yellow and red food coloring to create orange icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. Let set for 30 minutes, then serve or store in an airtight container for up to 1 day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-assemble.jpg\" alt=\"To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/serve-spiders.jpg\" alt=\"Serve the Wicked Witch Hat Cookies with spiders.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Wicked Witch Hat Cookies with spiders. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102187 http://ww2.kqed.org/bayareabites/?p=102187",
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"excerpt": "Dark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!",
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"description": "Dark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!",
"title": "Halloween Chocolate Wicked Witch Hat Cookies | KQED",
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"headline": "Halloween Chocolate Wicked Witch Hat Cookies",
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"source": "Halloween Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to impress your little ghouls this Halloween? Make a big batch of these cute and yummy witches hats! Freshly baked, tender-sweet chocolate cookies are topped with a round of orange-flavored icing and then capped off with a milk or dark chocolate Hershey’s® Kiss®.\u003c/p>\n\u003cp>The cookie dough, an extra chocolaty sugar cookie dough, can be made up to 1 week in advance and refrigerated or up to 1 month in advance and frozen. You can even roll and cut the cookies, then freeze them before baking (just freeze them separately on a baking sheet, then transfer them to an airtight container; make sure to bake them directly from frozen).\u003c/p>\n\u003cp>The sugar cookies are even great on their own, and can be rolled and cut with your favorite Halloween cookie cutters if you like. And even though I think the cookies are the best part, if you run out of time you can always use chocolate wafer cookies in a pinch.\u003c/p>\n\u003cfigure id=\"attachment_102217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg\" alt=\"Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate Wicked Witch Hat Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 40 cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chocolate sugar cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Icing\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 1/2 tbsp orange juice\u003c/li>\n\u003cli>A few drops yellow and red food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>About 40 Hershey’s® Kisses®, unwrapped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cookies, whisk together the flour and cocoa powder in the bowl of a stand mixer. Add the sugar and salt and mix together with the paddle attachment. Add the butter and cream cheese and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together and the ingredients are thoroughly combined; the dough will come together in one large lump.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-vanilla.jpg\" alt=\"Adding vanilla to the cookie dough\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding vanilla to the cookie dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the dough onto a work surface, divide it in half and form it into two disks. (If you want to only do half of the cookies, you can wrap and freeze one disk at this point to use later.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102220\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg\" alt=\"Divide the dough in half and form it into two disks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough in half and form it into two disks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out one disk of dough between 2 large pieces of parchment paper to about 1/8th to 1/16th inch thick. Repeat with the 2nd dough disk. Refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102227\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg\" alt=\"Roll out one disk of dough between 2 large pieces of parchment paper \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one disk of dough between 2 large pieces of parchment paper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350F. Remove the top sheets of parchment and use them to line 2 baking sheets. Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. Transfer the cookies to a prepared baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102226\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg\" alt=\"Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Repeat with remaining cookie dough, rerolling the scraps. Place the re-rolled cookies on a 2nd lined baking sheet, and chill. You should end up with about 40 cookies total.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102223\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg\" alt=\"Transfer the cookies to a prepared baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the cookies to a prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102225\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-done.jpg\" alt=\"Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the icing, in a bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. Color with yellow and red food coloring to create orange icing. (The icing will be thick, but it makes it easier to pipe it on.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witcheshat-icing.jpg\" alt=\"Color the icing with yellow and red food coloring to create orange icing. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Color the icing with yellow and red food coloring to create orange icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. Let set for 30 minutes, then serve or store in an airtight container for up to 1 day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-assemble.jpg\" alt=\"To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/serve-spiders.jpg\" alt=\"Serve the Wicked Witch Hat Cookies with spiders.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Wicked Witch Hat Cookies with spiders. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"title": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\">\u003cimg class=\"aligncenter size-full wp-image-89231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\" alt=\"Photos by Wendy Goodfriend\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!\u003c/p>\n\u003cp>\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Halloween Savory Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a>\u003cbr>\nTurn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.\u003c/p>\n\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard with Tortilla Gravestones and Ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Halloween Savory Treat: A Pile of Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003cbr>\nWant to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Halloween Sweet Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003cbr>\nDecadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!\u003c/p>\n\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Halloween Sweet Treat: Boo! Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\u003c/p>\n\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Halloween Savory Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003cbr>\nScrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself.\u003c/p>\n\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Halloween Savory Treat: Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003cbr>\nWant to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.\u003c/p>\n\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg class=\"size-full wp-image-89026\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!",
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"description": "Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with "dirt" and "slimy" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick "bones," deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!",
"title": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\">\u003cimg class=\"aligncenter size-full wp-image-89231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\" alt=\"Photos by Wendy Goodfriend\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!\u003c/p>\n\u003cp>\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Halloween Savory Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a>\u003cbr>\nTurn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.\u003c/p>\n\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard with Tortilla Gravestones and Ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Halloween Savory Treat: A Pile of Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003cbr>\nWant to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Halloween Sweet Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003cbr>\nDecadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!\u003c/p>\n\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Halloween Sweet Treat: Boo! Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\u003c/p>\n\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Halloween Savory Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003cbr>\nScrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself.\u003c/p>\n\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Halloween Savory Treat: Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003cbr>\nWant to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.\u003c/p>\n\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg class=\"size-full wp-image-89026\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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Happy Halloween![/caption]
Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. 
