GHOST SHAPED CHIPS RECIPES
FROZEN CHOCOLATE BANANA GHOST POPS - SKINNYTASTE
Ghost-shaped Halloween frozen banana pops made with just white chocolate and bananas. Fun, healthy treats to make with the kids!
Provided by Gina
Categories Dessert
Total Time 140 minutes
Prep Time 60 minutes
Cook Time 80 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Cut banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet.
- When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
- Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.
- Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here).
- Return to the freezer until frozen and ready to eat. Eat frozen.
Nutrition Facts : ServingSize 1 banana pop, Calories 103 kcal, CarbohydrateContent 14.5 g, ProteinContent 1.5 g, FatContent 5 g, SodiumContent 14 mg, FiberContent 1 g, SugarContent 11.5 g, SaturatedFatContent 0.5 g, CholesterolContent 1.5 mg
HALLOWEEN GHOST PANCAKES – BEST GHOST SHAPED PANCAKE ...
BOO! Get ready to enjoy the most delicious and fun Halloween ghost pancakes.
Provided by tigger
Categories Breakfast
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, and salt in a bowl.
- Blend in the egg, sugar, milk, oil, and vanilla extract.
- Heat butter in a non-stick skillet.
- Ladle batter into the pan and cook for 2-3 minutes. Flip and cook for another minute.
- Take pancakes and cut into ghost shapes.
- Spread cream cheese over pancakes and decorate with chocolate syrup.
Nutrition Facts : Calories 492 kcal, CarbohydrateContent 45 g, ProteinContent 8 g, FatContent 32 g, SaturatedFatContent 21 g, TransFatContent 1 g, CholesterolContent 90 mg, SodiumContent 396 mg, FiberContent 1 g, SugarContent 18 g, UnsaturatedFatContent 7 g, ServingSize 1 serving
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SKULL DEVILED EGGS RECIPE: HOW TO MAKE IT
Thrill partygoers with Halloween deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a spooky version. —Nick Iverson, Milwaukee, Wisconsin
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Reviews 5
Total Time 25 minutes
Category Appetizers
Calories 79 calories per serving
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Reviews 5
Total Time 25 minutes
Category Appetizers
Calories 79 calories per serving
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended., Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl. Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.
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BEST GHOST CAKE RECIPE - HOW TO MAKE A GHOST CAKE
Top your favorite cake with sweet little ghost meringues!
From delish.com
Reviews 5
Total Time 3 hours 30 minutes
Category Halloween, baking, dessert
From delish.com
Reviews 5
Total Time 3 hours 30 minutes
Category Halloween, baking, dessert
- Make cake: Preheat oven to 350°. Line two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another large bowl, whisk hot coffee and sugar together. Add oil and sour cream and whisk to combine. Pour into dry ingredients and whisk until just combined. Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a wire cooling rack and let cool completely. Make meringues: Preheat oven to 225°. Line a large baking sheet with parchment paper. In a small bowl combine sugars. In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted using the whisk attachment) beat egg whites and cream of tartar on low speed until whites are broken up and cream of tartar is mostly mixed in. Increase speed to medium and continue beating. When egg whites are frothy, slowly pour in sugars a little at a time. Increase speed to high and continue beating until medium peaks. Slowly add vanilla and keep beating until egg whites are stiff peaks. Transfer egg whites to a piping bag with a large round tip. Pipe ghosts onto prepared baking sheet by piping a large circle, lifting slightly and piping a slightly smaller circle, then lifting slightly again and piping another slightly smaller circle. Bake meringues until outsides are hard, 1 hour and 20 minutes. Let cool completely. Make buttercream: Wrap cooled cake layers in plastic wrap and freeze for 20 minutes. In a large bowl using a hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat butter until smooth. Add powdered sugar and a pinch of salt and beat until no lumps remain. Add heavy cream and vanilla and beat until combined. Add more heavy cream, 1 tablespoon at a time, if needed until desired consistency is reached. Frosting should hold its shape, but be easily spreadable. Scoop out about ¼ cup of frosting and reserve for later. Unwrap cake layers and using a serrated knife, level tops of cakes if needed. Place one layer on a serving platter and spread about half of the frosting on top with an offset spatula. Place second layer on top and frost tops and sides with remaining frosting. Use a bench scraper to smooth sides and top. Dye the reserved buttercream black and place into a pastry bag with a small round tip. Pipe eyes and mouths onto cooled ghost meringues. Make ganache: Place chocolate chips into a heat safe bowl. In a small pot over medium heat, heat heavy cream until bubbles form around the edges of pan. Pour hot heavy cream over chocolate chips and let sit 1 minute. Whisk ganache until smooth and completely combined. Pour about half of the ganache onto the top of the cake and use an offset spatula to smooth ganache. Gently push ganache to the edges of the cake and help guide the chocolate to drip down the side. Add more ganache as needed. Arrange ghost meringues on top of cake.
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