Don't these crack you up!

Strawberry Ghosts

 

Strawberry Ghosts published in Simple & Delicious 

Ingredients

• 30 fresh strawberries
• 8 ounces white baking chocolate, chopped
• 1 teaspoon shortening
• 1/8 teaspoon almond extract
• 1/4 cup miniature semisweet chocolate chips

Directions

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
• Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
• In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

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Halloween Blondies

Via Martha Stewart

Ingredients

• 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons coarse salt
• 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)

Directions

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
3. Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

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