...for Halloween!
Every year during the month of October, I try to make a different Halloween-themed treat for each
FHE. Here are my ideas for this year:
12 oz. (one bottle) ginger ale
36 oz. (three bottles) cream soda
3 T butterscotch ice cream topping
Thoroughly chill unopened ginger ale and cream soda in refrigerator until icy-cold. Refrigerate empty, glass pitcher as well. Once beverages are chilled, in a small mixing bowl or tall glass, stir 1-2 oz. of cream soda into butterscotch topping till thoroughly combined. Pour all remaining soda into chilled pitcher. Quickly add butterscotch mixture to pitcher. Stir till just combined; do not over-stir. Pour over ice and serve immediately. Serves 6.
For a frothy sparkle, dip the rim of each glass in corn syrup, pulling drips of syrup downward with a toothpick. Then dip each glass rim in a mixture of colored sugar. Before dipping, spread the corn syrup & sugar mixture each onto a separate, flat-bottomed plate.
I think I will make some chocolate dipped pretzel wands to go with the
Butterbeer.
Heather Bailey also has a few other Harry Potter inspired recipes you may want to check out.
- Another idea that inspired me comes from Family Fun Magazine:
Forked Eyeballs
2 (11-ounce) bags white chocolate chips
12 doughnut holes
Semisweet chocolate chips
Tube of red decorator frosting
1. To coat a dozen doughnut holes, melt the white chocolate chips over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.
2. Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.
3. Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.
I know they're a little gruesome, but that's part of the fun of Halloween, right?
I have seen variations of spider cupcakes all over, including the
ones we tried last year.
Spider Cupcakes
I want to try something like this, this time. Wouldn't they be yummy made out of red velvet cake?!!
And last, but not least I think that Mousse-Filled Witches' Hats will be a Halloween staple at our house. (Honestly the mousse is
my favorite part!) They have been requested again.
Mousse-Filled Witches' Hats

1 3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1 ounce each) semisweet chocolate, chopped
1/2 teaspoon shortening
1 package (4 3/4 ounces) chocolate ice cream sugar cones
Halloween sprinkles
12 thin chocolate wafers (2 1/4-inch diameter)
1. For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
2. In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
3. In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set.
4. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.
Serves 12
As I was looking for pictures and recipes for this post, I found this site you might want to check out. I might have to try the Vampire Bites in addition to the other delectable treats I have planned!