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Entries tagged with 'halloween sweets'

Cake Baked in a Pumpkin

Serious Eats cakespy 5 comments

What happens when you bake a cake in something unexpected? Like a pumpkin? More

Pumpkin Black and White Cookies

Serious Eats Alexandra Penfold 1 comment

The pumpkin puree lends a lightness to the texture and gives it enough moisture to stave off the dryness that tends to plague traditional black-and-whites. More

Better Than Snickers Ice Cream

Serious Eats Max Falkowitz 2 comments

The ice cream base is a simple one, peanut butter with a hefty enough dose of vanilla to simulate nougat. More

It's the Great Pumpkin Cheesecake

Serious Eats María del Mar Sacasa 1 comment

It's the Great Pumpkin Cheesecake, Charlie Brown. Promise not to pull it away from you. More

Monster Spicy Brittle Candy Bar

Serious Eats María del Mar Sacasa Post a comment

I bring you a monster-sized, cocktail nut-and-apple encrusted, spicy, brittle-based, chocolate-covered, and caramel corn and pepita-sprinkled candy bar. More

Zombie Graveyard Cake

Serious Eats cakespy Post a comment

Starting with a generous amount of grass green-tinted frosting, the cake is then lined with cookie crumbles to resemble the residual grave-escape dirt, dotted with cookie "graves", and decorated with zombie cutout cake picks to form a delightful dessert that is creepy and cute all at once. More

Meringue Skulls

Serious Eats cakespy Post a comment

These ghoulish meringues are simple to make, but even more fun to serve: personalize your skulls with funny faces to add some sweet charm to your Halloween fete. More

Howl at the MoonPie Cake

Serious Eats María del Mar Sacasa 3 comments

In the 1930s the MoonPie was heralded as a "working man's lunch," with hungry laborers substituting lunch with what was the biggest snack for sale. The MoonPie's background is lengthy and inspiring (did you know that the company started sending MoonPies to troops stationed overseas during World War II and continues the tradition today?) and, my cake-addled brain couldn't resist imagining it as a cake. More

Apple Cider Doughnut Ice Cream

Serious Eats Max Falkowitz 3 comments

When reduced to a syrup, apple cider takes on a tang as pronounced as its sweetness. It plays well here against sweet cream and toasty apple-laced doughnuts. More

Pumpkin Brownie Chunk Ice Cream

Serious Eats Max Falkowitz 4 comments

This ice cream has just a hint of spice without verging too far into pumpkin pie territory. Sweet, bitter brownie chunks give it just the right amount of chew. More

Gluten-Free Tuesday: Pumpkin Whoopie Pies

Serious Eats Elizabeth Barbone 2 comments

Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to the filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling. I know many people don't share my affinity for the white stuff. More

Candy Corn Popcorn Balls

Serious Eats cakespy 1 comment

These sweet marshmallow-based popcorn balls work beautifully when studded with candy corn; adding an extra shake of salt makes for a sweet, salty, crunchy, crispy, sticky, and overall pretty irresistible fall treat. More

Ghost Truffles

Serious Eats cakespy Post a comment

This Halloween, let your cake rest in pieces--mixed with frosting and coated in white chocolate, of course--to form Ghost Truffles! More

Mellowcreme Pumpkin Cake

Serious Eats cakespy 2 comments

I'm putting these pumpkins on a pedestal—literally—in a full-sized cake form tribute to the Mellowcreme Pumpkin. The look may not be exact, but I hope you'll forgive me when you taste it: made using a pumpkin cake generously coated in tinted cream cheese frosting, this is a highly delicious homage to a second-banana Halloween sweet. More

Gluten-Free Tuesday: Allergen-free Chocolate Pumpkin Spice Cake

Serious Eats Elizabeth Barbone 8 comments

While pumpkin is an essential ingredient, you don't really taste the mild pumpkin flavor. It's there in just a whisper; the chocolate and spices vie for flavor dominance. If you prefer a less spicy cake, reduce the pumpkin pie spice from two teaspoons to one. This minor change allows the pumpkin to shine just a bit brighter but when competing with chocolate, it's still just a minor player. More

Homemade 'Reese's Cups'

Serious Eats Bravetart 9 comments

Complete chocolate tempering instructions are beyond the scope of this recipe, however, you can find a great tempering tutorial from Liddabit chocolatier Liz Gutman here.. Also, take heart: you don't have to actually temper the chocolate. If you skip tempering, you'll have to store the peanut butter cups in the refrigerator, but who ever turned their nose up at a cool Reese's Cup? More

Cakespy: Halloween Jell-O Jigglers

Serious Eats cakespy Post a comment

Around Halloween, a lot of attention is given to things that go bump in the night. But for a moment, let's consider things that wobble: the Jell-O Jiggler. More

Cakespy: Deep-Fried Halloween Candy

Serious Eats cakespy 8 comments

That's right. Batter up your Halloween candy and fry it in hot oil, and you've got yourself little nuggets that are beyond decadent, and bound to satisfy—one or two of these morsels is more than enough. More

Cakespy: Pumpkin Cake in a Jar

Serious Eats cakespy 19 comments

If you want to share some sweetness with friends and family who may be far away, there is a solution: bake your cakes in jars. Yup, that's right: bake up some delicious pumpkin cake directly in jars for contained, easy-to-ship parcels. More

Cakespy: Candy Corn Kaleidoscope Cookies

Serious Eats cakespy 3 comments

It's October, and you know what that means: it's officially candy corn season. But if you appreciate the iconic look more than the mellowcreme taste of the stuff, here's a solution: a reconfiguration of the Kaleidoscope Cooky (yes, cooky) from the Betty Crocker's Cooky Book, made to resemble the tricolor confection. More

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