Continue the tradition of the Night of the Witches by creating a scary witch window silhouette. It’s a simple project that you can adjust to fit any window in your house.
Materials: our template, or use your own Halloween picture; scissors; thin black poster board; white pencil; double-sided tape or adhesive transfer tape
Choose a Halloween picture to enlarge for your window, or use our witch on a broomstick template. Enlarge your picture to 8 1/2 by 11 inches, letter size, on a photocopy machine, or bring it to a copy shop and have them do it for you.
Fold the paper to correspond to the number of panes in your window. For example, if your window is four panes across and three panes down, fold the paper across and down accordingly. Number each quadrant for reassembly.
Cut the paper along the folded lines into separate sheets. Measure your windowpanes, and enlarge each sheet to fit a single windowpane, or bring it to a copy shop and have them do it for you.
To form your template: Cut out each shape. Trace the outline of each shape with a white pencil onto black poster board. Number each piece accurately for reassembly. Cut out each poster-board section.
Use double-sided tape or adhesive transfer tape to attach each template piece, by number, to its corresponding windowpane.
• Orange acrylic paint
• Brown acrylic paint
• Black permanent marker
Time needed: 30 Minutes or Less
Remove the caps from a handful of acorns.
Coat each one with orange acrylic paint, adding a bit of brown to the acorn's point for a stem.
Let the paints dry, then add a jack-o'-lantern face with a black permanent marker
Cupcake (baked from your favorite recipe)
• Chocolate icing
• White frosting
• 2 M&M's Minis
• Jujube candy
• Thin Mint (we used Haviland brand)
• Andes Crème de Menthe candy
Frost a cupcake (baked from your favorite recipe) with chocolate icing.
For the bat's face, set two M&M's Minis in place for eyes and add a jujube candy nose.
For the wings, cut a Thin Mint (we used Haviland brand) in two and set the halves in place as shown. Then cut an Andes Crème de Menthe candy in half diagonally and set the pieces in place for the bat's ears.
Finally, add a white frosting mouth, fangs, and pupils.
Here's a Halloween trick your child will have no trouble pulling off--turning
a ripe banana into a Halloween treat.
Remove any stringy fibers from the peeled banana, then cut it in half
widthwise. Push a Popsicle stick into each half through the cut end, then cover
each pop with plastic wrap and freeze until firm (about 3 hours).
Next, place a 1.5-ounce piece of white chocolate candy in a microwave-safe bowl
and cook on high until melted (it generally takes about 1 minute). With a butter
knife, spread the melted white chocolate on the frozen banana halves.
Set the pops on a waxed-paper-covered dish. Press on candies or currants for eyes and mouths and return the pops to the freezer until ready to serve. Makes 2.
Scary Skull and Pumpkin Pops
Our sticky lollies are made from marshmallows and rice cereal.
1 pkg. (10 oz.) marshmallows
3 Tbs. butter
6 cups crisp rice cereal
Mini chocolate chips
1 cup canned vanilla frosting
Orange icing color
Leaf-green tubed decorating icing
Line a 9x13-inch baking pan with foil; coat with cooking spray.
To make skulls: In a large glass bowl, combine marshmallows and butter. Microwave 2 minutes, stir, and microwave 30 seconds more, or until marshmallows are completely melted. Stir in rice cereal. Firmly press mixture into prepared pan. Let cool 30 minutes. Remove from pan, and cut skulls using a 3-inch cookie cutter or our template at right. Press scraps together and cut more skulls. Insert a lollipop stick into the bottom of each skull. Press chocolate chips into skulls for eyes and nose, and use mini chips for teeth. Microwave vanilla frosting for 12 seconds. Stir and spoon onto top of each skull for a cap. Let dry completely. Makes about 18 skulls.
To make pumpkins: Prepare recipe as for skulls, adding orange icing color to the melted marshmallows before stirring in cereal. Cut pumpkin shapes using a 3-inch cookie cutter. In a bowl, microwave 1/2 cup chocolate chips and 1/2 tsp. vegetable shortening for 10 seconds, stir, and repeat until melted. Spread chocolate on a piece of wax paper, refrigerate to set, and cut cat shapes using a mini cookie cutter. Press chocolate cats onto pumpkins (they'll stick!), and pipe cats' eyes using green icing. Makes about 15 pumpkins.
Whooooo knew this dessert could be so easy to make?
1 frozen pound cake (10.75 oz.), thawed
1 cup vanilla frosting
1/2 cup caramel-flavored frosting
1 can (16 oz.) chocolate frosting
2 Double Stuf Oreo cookies
2 Junior Mints
Banana Runts candies
1. Place the cake on a clean work surface. Cut a 3/4-inch triangle from each side of cake, 2 1/2 inches from top of cake; reserve. These are the owl's ears. Cut a 1 1/2-inch slice off bottom of cake; reserve. This will be used to support the cake. Spoon 1 tsp. vanilla frosting into a resealable bag and snip off one corner; set aside. Spread remaining vanilla frosting over owl's chest area.
2. Stand cake up on serving platter, cut end down. Attach the reserved 1 1/2-inch cake piece to the back with some caramel frosting to help support cake. Spoon remaining caramel frosting into a resealable plastic bag; snip off one corner. Spread some of the chocolate frosting over the head area and attach the ears. Pipe fronts of ears with caramel frosting, and smooth with a small knife.
3. Spoon the remaining chocolate frosting into a pastry bag fitted with a leaf tip. Starting at the base of the cake, pipe frosting to create "feathers," pulling the pastry tip away from the cake while squeezing out the frosting.
4. With the caramel frosting, pipe several dots onto the owl's chest.
5. Twist off tops of Oreo cookies to expose cream filling. Press cookies, with filling facing out, onto the owl's head. Pipe vanilla frosting onto filling, and attach Junior Mints for the pupils. Pipe a dot of vanilla frosting onto each mint. Attach Runt candies for the feet and beak. Break pretzel rods into varied lengths and place near feet for branches. Makes 6 servings.
Wiggly, Jiggly Crystal Ball
Let your guests gaze into this Jell-O crystal ball (packed with cosmic fruit) before helping themselves to a plateful.
4 3-ounce packages yellow Jell-O
2 envelopes unflavored gelatin
6 cups boiling water
Melon, cantaloupe, watermelon and blueberries
In a large, deep bowl, mix the Jell-O and the unflavored gelatin. Pour the boiling water over the mixture and stir until completely dissolved. Refrigerate for 1 1/2 hours, or until partially set.
Meanwhile, use cookie cutters to carve the melons into stars and moons (sets of the cutters or aspic cutters are available in kitchen supply stores for about $16 and are worth the investment). Press all the fruit into the partially set gelatin, then refrigerate for 4 more hours, or until set.
Place the bowl in a pan of hot water to loosen the Jell-O from the sides, then invert onto a wizard-like platter. Serves 16 to 18.
Let guests make these leggy lollipops as a party activity and a take-home favor.
4 black pipe cleaners
Holding all four pipe cleaners, center them at the base of the pop and wrap them around the stick once so there are four legs on each side. Bend the legs. Glue on googly eyes. Now, is it a trick--or a treat?
Serve root-beer floats from a “steaming” cauldron made magical with the smoke of dry ice. You’ll need a large cauldron and a chilled bowl that fits inside it (dry ice can cause glass to crack, so use bowls made of metal); dry ice (available in supermarkets); frozen root-beer mugs; root beer; and ice cream. Wearing gloves, use an ice pick to break up the dry ice (never touch it with your bare hands); place a few pieces in the cauldron. Cover the ice with water, pushing the ice under with a long wooden spoon if necessary, and place the chilled bowl in the cauldron. Fill the bowl with root beer. Put a scoop of ice cream in each mug, and ladle root beer over the top.
Hairy Daddy Longlegs Cupcakes
This creepy crawler of a cupcake is popular with web slingers of all sizes.
Chocolate cupcake (body)
Canned chocolate icing
Chocolate sprinkles (hair)
2 pieces of eye-type candy (we used Bassett's Liquorice Allsorts)
1 package of black string lace licorice (legs)
1. Frost the cupcake with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.
You will need Keebler® fudge striped cookies, Hershey® Kisses and a tube of orange decorator icing. Turn cookies upside down so that the chocolate side is up. Use the orange decorator icing to pipe around the hole in the center of each cooke. Place an unwrapped Kiss on the icing circle. Finish by piping around the base of the kiss and drawing a little bow.
Make Rice Krispie® Treats. The directions are on the cereal box. Form the into balls, about 1 or 2 inches across. Add a pastel M&M® or other small round candy for the iris and dot the candy with frosting or gel for the pupil. A big hit with the younger crowd!
6 hard boiled eggs
6 oz Whipped cream cheese
7 oz Green olives -- with pimientos
Red food coloring
Peel eggs cut in half lengthwise. Remove the discard yolks. Fill the holes with cream cheese. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.
freez e ice cubes with raisins in them to look like bugs.
The basket portion of this high flyer is made from a floral basket with the bottom cut out. The balloon is an extra-large one filled with helium and attached to the basket with silver and gold string.