Spooky Snacks

Ghost Cupcakes

These cute spooks were featured in the October 2010 issue of Ladies Home Journal.

  • 18 standard size cupcakes
  • 16 oz chocolate frosting
  • 1 lb 8 oz package white fondant
  • 18  sphere lollipops, like Dum-Dums
  • 1 tube black decorating icing
Frost cupcakes with chocolate frosting and set aside.

Lightly dust the work surface with cornstarch and roll fondant to a bit less than an eighth of an inch. Cut eighteen 1 1/2 inch circles and eighteen 4 inch circles with cookie cutters. Knead scraps together and re-roll as necessary.

Insert lollipop stick into styrofoam, half a potato, or anything to hold it steady. Place one 1 1/2 inch circle over the lollipop and pinch closed. Then place the 4 inch circle over the smaller one, pleating to make the ghost shape. Place the ghost into the center of the cupcake. Pipe on black eyes.
 Marshmallow Ghost Cookies
These little guys are also from Ladies Home Journal, though I found them on the website.


  • 22 chocolate wafer cookies
  • 1 envelope unflavored gelatin (2 ¾ Tsp.)
  • 1 cup granulated sugar
  • 1 ½ cups fine crystal sugar
  • Brown mini M&Ms

Set cookies on baking sheet in a single layer and set aside. In a medium bowl, sprinkle gelatin into 1/3 cup cold water to soften.

Dissolve sugar in ¼ cup water in a small saucepan over medium heater, stirring. Brush edges of pan with water to remove any sugar. Boil water and sugar until 238 degrees, or at the “soft ball” stage of a candy thermometer. Add this mixture to the gelatin using an electric mixer on medium speed for about three minutes. Increase the speed to high and beat for about 8 to 10 minutes, or until soft peaks form; this is the marshmallow.

Immediately pour marshmallow into piping bag with a ½ inch diameter plain tip and create pointed mounds on the cookies. It is suggested to only make five at a time, decorate, and move on to the next five, so that the marshmallow doesn’t set before the cookies are decorated. Decorating includes coating the marshmallow mound with sugar and adding the brown candy eyes. Let cookies sit for about one hour.
Pretzel Wands
This is another recipe from AllRecipes.com and this picture comes from member SunnyByrd.
  • 1 (15 ounce) package pretzel rods
  • 1 (16 ounce) container prepared vanilla frosting
  • 1/2 cup sprinkles or colored sugar for decoration
Dip pretzel rod halfway into frosting, coat frosting with sprinkles or sugar, and chill in refrigerator for frosting to set.
Another method is to dip the rods in or brush with melted chocolate instead of using frosting.
                       Bat Wings

This recipe comes from the Better Homes and Gardens magazine's website and the image from Brennan's Cooking Shop.

  • 20 chicken wings
  • 1/2 cup soy sauce
  • 2 Tsp. grated fresh ginger or 1/2 Tsp. ground ginger
  • 1/4 Tsp. crushed red pepper
  • 1 Tsp. five spice powder (I had never heard of this spice before so I needed to google it, and aparently it's a popular Chinese seasoning)
  • 2 cloves minced garlic

Put wings into a large plastic bag set inside a shallow dish. In a small bowl mix together soy sauce, ginger, crushed red peppers, five spice powder, and garlic. Pour into bag with wings, close bag, and shake around till wings are coated. Chill in the refridgerator overnight so that wings marinate, turning the bag occasionally. When ready to prepare remove wings from bag and save marinade.

Place wings on a foil lined 15x10 inch baking pan. Bake uncovered at 450 degrees for 10 minutes. Brush with remaining marinade, then allow to bake for 15 to 20 minutes longer, or until chicken is tender and no longer pink.

Eye of Newt
This recipe was found at AllRecipes.com and the photo comes from member Harley.
  • 1 dozen boiled eggs
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon mayonnaise
  • 1 pinch celery salt
  • 1 tablespoon mustard
  • 2 drops green food coloring
  • 1 can sliced black olives, or small whole olives
Remove yolks from the eggs and place them in a bowl. Mix in relish, mayonnaise, celery salt, mustard, and food coloring.
Spoon the filling into the egg whites and place on the serving tray.
Round the top of the filling using a spoon and place the olive, or slice, on each yolk to create the center of the eye.