1. #1

    Mini Ghost Cupcakes

    3/4 cup(s) flour
    3/4 cup(s) sugar
    1/3 cup(s) unsweetened cocoa powder
    3/4 teaspoon(s) baking soda
    1/2 teaspoon(s) baking powder
    1/4 teaspoon(s) salt
    1 egg
    1/3 cup(s) warm water
    1/3 cup(s) buttermilk
    2 tablespoon(s) vegetable oil
    1 teaspoon(s) vanilla extract


    1 container(s) (12-ounce) Cool Whip
    36 (3 dozen) mini chocolate cupcakes (see above)
    72 mini chocolate chips
    36 regular chocolate chips


    Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
    Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.
    Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.
    Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)

    More recipes at http://ca.delish.com/recipes/


  3. #2

    Halloween Worms

    1 (6 ounce) package raspberry gelatin powder or 1 (6 ounce) package grape flavor gelatin
    3 (1/4 ounce) envelopes unflavored gelatin
    3 cups boiling water
    100 flexible plastic straws
    1 tall slender 4 cup container (same height as extended straws)
    3/4 cup whipping cream
    12 -15 drops green food coloring


    1 In a bowl, combine gelatins.
    2 Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
    3 Meanwhile, gently pull straws to extend to full length; place in tall container.
    4 Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
    5 Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
    6 Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
    7 Cover and chill until ready to use, at least 1 hour or up to 2 days.
    8 Worms will hold at room temperature up to 2 hours.

    More halloween recipes at http://www.food.com/slideshow/20-hal...loween-worms-2

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