I am obsessed with theme parties, seriously if I could have a different themed party everyday, I would. Ahhhh, ok, controlling myself. Anyway I want to give you guys a few fun recipes in case you are having a Halloween party! If I didn’t live in a small azz apartment I would for sure have you all over for treats

Happy Baking:

Pecan- Caramel Spiders, Ghost & Wicked Witch Cupcakes!

Click for the recipes!

Ingredients for Pecan Spiders!

• Cook Time:

  30 min

• Level:

  Intermediate

• Yield:

  30 Spiders

• 1 1/2 cups toasted pecans
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, in pieces
• 1/4 teaspoon salt
• 5 ounces thin black licorice strands, cut into 2-inch pieces
• 6 ounces semisweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• Chocolate curls or jimmies, optional

Directions

Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It’s helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

Ingredients for Ghost Cupcakes

• Cook Time:

  25 min

• Level:

  Easy

• Yield:

  12 cupcakes

Cupcakes:

• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 1/2 cup root beer, flat
• 1/3 cup unsweetened Dutch-processed cocoa
• 1 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/4 cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

Frosting:

• 8 large egg whites
• 1 1/2 cups granulated sugar
• 1/2 teaspoon cream of tartar
• 1 pinch fine salt
• 1 teaspoon banana extract, or more to taste
• 1 to 2 drops pastel food coloring, optional
• Candied eyeballs

Directions

Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer’s bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

Ingredients for Wiked Witch Cupcakes!

• Cook Time:

  25 min

• Level:

  Intermediate

• Yield:

  12 cupcakes, 2 cups frosting

Cupcakes:

• 1 1/2 ounces fine-quality semisweet chocolate, chopped
• 1/4 cups prune juice
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoons salt
• 1 large egg
• 1 large egg yolk
• 1/3 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract

Frosting:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup peanut butter (smooth or chunky)
• 4-ounces cream cheese, at room temperature
• 4 cups confectioners’ sugar
• 2 tablespoons milk
• 1 drop food coloring (green), optional
• Chocolate wafer cookies
• Licorice strips
• Toasted coconut
• Small candies
• Special equipment: 12 (1/2-cup) muffin cups with paper liners

Directions

For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.