Ghosts On Broomsticks | Choco Lanterns | Gingerbread Ghosts
Ghosts On Broomsticks
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Instructions:
- Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler.
- Place the white chocolate chips in the smaller pot and set it over the pot of simmering water.
- Cook on low heat, stirring constantly until the chocolate is fully melted.
- Remove from the heat. Cover 2 cookie sheets with waxed paper.
- Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick.
- Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.
- Serves 12.
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Choco Lanterns
12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon vanilla
Instructions:
- Cut the tops of the pumpkins and remove most of the interior with a sharp knife.
- Then scoop to even out the inside.
- In a bowl, mix together the sugar, cocoa, cornstarch, and salt.
- Add the milk gradually as you mix with a wooden spoon.
- Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens.
- Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins.
- Chill until ready to serve.
- Makes 12
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Gingerbread Ghosts
Ingredients:
1/2 cup sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 and 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
Instructions:
- In a large bowl, blend together the sugar and butter.
- Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon, and salt.
- Refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- Lightly grease a large bakingf sheet.
- On a lightly floured board, roll out the dough until it is 1/8 inch thick.
- Cut out the cookie with a ghost-shaped cookie cutter and place on the baking sheet.
- Bake for 6 to 8 minutes, until lightly browned.
- Remove form the oven and let cool throughly on a wire rack before decorating with Frosting.
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