Easy Ghostly Chocolate “Cookies”
Every Halloween, my mom would break out the white chocolate so we could make these ghost treats. They’re fast and easy to make–you can have them prepped and ready to go in under 10 minutes. You can even turn them into “ghost pops” to give to friends or teachers.
Here’s what you need:
•White candy bark (white chocolate chips can work too, but it’s much harder to melt them)
•Sprinkles or chocolate chips to make eyes, mouth
Melt the white chocolate in the microwave. I use two squares in a 4 or 8-ounce ramekin for each person. I usually melt them in 30 to 45 second rounds at full power and stir them after each time. White chocolate burns easily so be careful not to over do it. If the chocolate seems soft, take it out of the microwave and stir it to melt completely. If you do happen to burn the chocolate, don’t try to keep using it. Clean it out and start again.
Once the chocolate is melted,give each person a large piece of waxed paper, a spoon and decorations. Paint the ghost on the wax paper using the spoon to spread the chocolate into a ghost shape. Add a popsicle stick, if using them. Decorate with chocolate chips or sprinkle eyes and mouth. Let your ghosts sit for about 3 to 5 minutes then remove it carefully from the waxed paper. Now you’re ready to bite your ghost’s head off!
My kids loved making these ghosts. Even if the ghosts didn’t quite look right, that just made them look more…ghostly.
Coming soon: Freaky meatball mice.
about 1 week ago - 1 comment
In honor of Germany’s recent World Cup win we made Black Forest Cupcakes. Black Forest cake is the quintessential dessert of the southwest Germany home to Schwarzwald (yes, Black Forest in German). It’s known as the setting for many of the Brothers Grimm’s collected fairy tales with its rolling hills that dip into valley towns and More >
about 2 months ago - 2 comments
Once a year my mother would make chocolate mousse. It was usually at Christmas time. Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is More >
about 2 months ago - 2 comments
Tres Leches translates into three milks cake. With nearly the consistency of a pudding cake, the dense cake batter is designed to soak up a sweetened milk glaze that you pour over it before after baking and before adding the frosting. I first sampled the traditional vanilla tres leches not in Mexico, but La More >
about 4 months ago - 2 comments
My husband has asked me never to make these cookies again. Ever. They’re just too addictive. It’s impossible to eat just one and so we’ve been chowing down these homemade Girl Scout Thin Mints. See, I had to make Thin Mints. We didn’t have any Girl Scouts come by and so I was left to More >
about 5 months ago - 4 comments
Layered with two kinds of ice cream and topped with an impossibly golden meringue topping, Baked Alaska is an impressive dessert to serve to your family (invite guests for this one!). Here’s the secret: it’s really easy to make. The key? Be patient and have lots of freezer space. Lots. So keep it cool for More >
about 5 months ago - 1 comment
Admission: I’m a Broncos fan and fully expect them to win the Super Bowl this Sunday (even though Peyton Manning has a 0-4 playoff game record when it comes to temps under 40 degrees). These easy chocolate almond footballs are a fun way to dress up your Super Bowl party table or top game-day More >
about 7 months ago - 5 comments
Thank you Kris Bordessa at Attainable Sustainable for introducing me to this fabulous fudge recipe. I put my own spin on it this Christmas season by infusing it with some of my favorite ingredients–coconut and walnuts. Recipe Servings: 1 9×13″ pan — plenty of thick pieces Ingredients 3 cups semi-sweet chocolate chips 1 More >
about 7 months ago - 4 comments
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint More >
about 9 months ago - 1 comment
Forget the cookies. You can use Halloween cookie cutters for so much more. They’re an easy way to turn a ho-hum PB&J into a fun lunch surprise. (Well, we make PB&A sandwiches around our house–my youngest prefers agave over jam.) Other ways to use cookie cutters: •Make Halloween tortilla chips–baked or fried •Pack day-old More >
about 9 months ago - 2 comments
Ohio inspires ice cream makers. The proof? Jeni’s Splendid Ice Creams started serving scoops in 2002 in Columbus and blossomed into an ice cream dynasty. Jeni Britton Bauer’s book Jeni’s Splendid Ice Creams at Home has become New York Times Best-Selling cookbook teaching regular cooks to craft Jeni’s signature flavors like Brambleberry Crisp, Salty More >