During the Halloween season, there’s nothing better than being snuggled up on the couch, watching Halloween movies and eating fun snacks (well, unless you’re a kid, in which case trick-or-treating is pretty hard to beat!). We make it a tradition every year to watch our favorite Halloween movies- Disney’s Icabod Crane (the cute animated version with Bing Crosby narrating), Hocus Pocus, Young Frankenstein, It’s the Great Pumpkin, Charlie Brown and of course, my all-time favorite- The Nightmare Before Christmas (ok, so I watch that one pretty much year ’round…). And watching those great movies just wouldn’t be the same without some kind of yummy snack; like this popcorn. It’s just a simple mixture of popcorn and candy corn coated in white chocolate bark and Halloween sprinkles. Nothing hard or complicated, just fun and downright yummy! Perfect for parties, trick-or-treaters or movie-watching! Whatever you make to snack on this Halloween, I hope you have a wonderful, FUN, safe time with your friends and family! Happy Halloween!!!
Halloween Popcorn
2 bags microwave popcorn, popped
1 bag candy corn
1 16-ounce package white chocolate bark*
Halloween sprinkles
wax paper
Place the popped popcorn and candy corn in a very large bowl (you need plenty of room to stir the popcorn). Melt the white chocolate bark in the microwave in 30 second increments, stirring after each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes. Break into pieces. Serves 6-8.
*I know I’ll get questions about this: white chocolate bark (or white chocolate candy coating) can be found in your regular grocery store on the baking aisle with the chocolate chips and nuts.
Recipe source: Sing For Your Supper original (however, this isn’t exactly a new concept- I’m sure it’s been done many times before me)
Cake/cookie truffles (or ‘cake balls‘, as they’re more commonly referred to– I’m not a big fan of serving ‘cake balls‘) make some of the best party food. I’m very fond of serving finger foods at parties- it makes mingling so much easier. And goodies like this are always SO popular! I’ve made cake/cookie truffles many times– just using different ingredients, like different flavors of homemade cookies, different cakes, and now spicy gingerbread. This time around, I started with my great-grandmother’s recipe for gingerbread and mixed in some cream cheese- SO good! I always prefer using the almond bark coating (instead of white chocolate), just because it drys so quickly and creates a great crunchy outer shell. A quick sprinkling of nutmeg and you’ve got a beautiful, totally delicious two-bite treat! Perfect for holiday parties!
Gingerbread Truffles
-gingerbread recipe from my great-grandmother
For the Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour
1/2 cup boiling water
Mix together the butter and sugar, then add the egg and molassess, mixing well. In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture. Stir to combine, then add the boiling water and mix. Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely.
You will also need:
1 package almond bark or white candy coating
1 8-oz. block cream cheese, at room temperature
nutmeg, for garnish
When cake is completely cooled, crumble into the bowl of a stand mixer (you could also use a hand mixer for this; even your hands!) and add in the cream cheese. Mix until the cake and cream cheese is totally combined. Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour.
Melt the almond bark in the microwave in 1 minute increments, stirring in between, until it is completely smooth. Dip the balls in one at a time (I use a toothpick for this) and coat with the almond bark. Set on a sheet of wax paper and sprinkle with nutmeg. Allow to harden completely. At this point you can serve immediately or freeze for later use.
