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Genesis Hallowe’en Open House – Homemade Treats

Our Hallowe’en Open House Fright Night is on October 25th, 2012! Join us at the Premier Bride Wedding Center to meet our planners in person, enter to win prizes valued up to $500 and snag some exclusive discounts on our planning services, up to 50% off!

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All the details are available on our Facebook Event page and don’t forget to RSVP! We will be serving some yummy treats and here are the recipes for some of the homemade ones our planners will be making. Delicious!

Crystal will be making Dracula’s Dentures; photo source.

Source: recipe by Lori Fillmore; found at Nestle USA

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Ingredients:
1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds

Instructions:
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.

Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Kimberley will be making Pumpkin Pie Dip; recipe and photo source Cooking Classy.

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Yields about 4 cups

Ingredients:

8 oz cream cheese, softened

2 cups powdered sugar

1 1/4 cups canned pumpkin

1/2 cup sour cream

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves (optional)

1/4 – 1/2 cup caramel sauce, store bought or homemade (optional, but highly recommended)

graham crackers, chocolate crackers or gingersnap cookies for servings

Directions:

In a large mixing bowl, using an electric hand mixer on low speed, blend together cream cheese and powdered sugar until combine, then increase mixer to medium and beat for 1 minute until smooth and fluffy. Add in pumpkin, sour cream, cinnamon, nutmeg, ginger and cloves and mix until well blended and fluffy, about 1 – 2 minutes. Drizzle with optional caramel sauce (and marble if desired), serve with crackers. Store in refrigerator in an airtight container.

Tip: for cleaner edges on your graham crackers, simply cut them along indentations with a sharp knife rather than breaking them into individual pieces.

Recipe Source: adapted from Taste of Home

Adriana is making Hot Dog Mummies; photo and recipe source.

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Ingredients:

1 11-ounce can of refrigerator breadsticks

1 12-pack of hot dogs

Yellow mustard

Directions:

For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.

Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.

Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.

Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.

Crystal is also making Strawberry Ghosts; recipe and photo source Taste of Home.

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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 each strawberry 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.

Kimberley will also be making Vampire Bites; recipe and photo source.

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Ingredients:

Square waffle pretzels or mini twists

Hershey’s Kisses HUGS

Candy Corn

Instructions:

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper or foil.

Place pretzels on cookie sheet making sure none are touching.

Bake 2-3 minutes, Hershey Kisses will start to get shiny.

Take out of the oven and gently place a candy corn on top of the Hershey Kisses.

Adriana is also making Halloween-y Oreo Truffles; photo and recipe source.

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Ingredients:

1 package Oreo cookies
1 package (8 ounces) cream cheese, softened
1 lb semi-sweet chocolate (I used Baker’s)
Halloween (or other festive, seasonal) sprinkles

Directions:

Process Oreos to crumbs in a food processor. Transfer to a medium bowl and mix in softened cream cheese (hands work best!). Roll into 24 balls, placing them on a wax paper-lined rimmed baking sheet. Freeze until solid, at least one hour or up to several days ahead.

Meanwhile melt chocolate in a medium heatproof bowl set over a pan of simmering water (or microwave if you like). Working a few at a time, dip balls in the chocolate, rolling around to coat all sides; remove with a slotted spoon and return them to baking sheet. Sprinkle with decorations and refrigerate until set.

Join us on October 25th to enjoy these tasty homemade treats and check back for photos after the Open House!