Halloween Chocos and Cookies Recipes

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


  1. Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler.
  2. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water.
  3. Cook on low heat, stirring constantly until the chocolate is fully melted.
  4. Remove from the heat. Cover 2 cookie sheets with waxed paper.
  5. 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.
  6. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.
  7. 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


  1. Cut the tops of the pumpkins and remove most of the interior with a sharp knife.
  2. Then scoop to even out the inside.
  3. In a bowl, mix together the sugar, cocoa, cornstarch, and salt.
  4. Add the milk gradually as you mix with a wooden spoon.
  5. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens.
  6. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins.
  7. Chill until ready to serve.
  8. Makes 12

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Gingerbread Ghosts


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


  1. In a large bowl, blend together the sugar and butter.
  2. Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon, and salt.
  3. Refrigerate for at least 2 hours.
  4. Preheat oven to 350 degrees.
  5. Lightly grease a large bakingf sheet.
  6. On a lightly floured board, roll out the dough until it is 1/8 inch thick.
  7. Cut out the cookie with a ghost-shaped cookie cutter and place on the baking sheet.
  8. Bake for 6 to 8 minutes, until lightly browned.
  9. Remove form the oven and let cool throughly on a wire rack before decorating with Frosting.

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