Most of us grew up looking forward to Halloween. It was the one day out of the 365 that you could dress up and be whatever you wanted to be and you could collect (FOR FREEEEEE) and eat all the candy and sweet treats you could stand. Those were the good ol days!

However, times have changed tremendously, and more and more we're hearing of evil being done to innocent children. And for that reason, many parents have taken precaution and do not allow their children to Trick-Or-Treat.

So for all of you with little Trick-or-Eaters, below are the top 5 homemade Halloween dishes... perfect for a Fright Night at home!


For the Cookies:
1/3 c. cornstarch
2 tbsp. unsweetened cocoa powder
3/4 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
1 c. packed light brown sugar
1/2 c. molasses
large eggs
5 c. all-purpose flour, spooned and leveled
For the White Chocolate Bones:
1/2 c. white chocolate candy melts
For the Buttercream Filling:
1/2 c. (1 stick) unsalted butter, softened
1 1/2 c. sifted confectioners' sugar
1/4 tsp. pure vanilla extract
Pinch kosher salt
Red food coloring
Orange food coloring
For the Royal Icing:
2 c. confectioners' sugar
2 tbsp. meringue powder

Black food coloring:

  1. Make cookies: Preheat oven to 375°F. Line 4 baking sheets with parchment paper. Whisk together cornstarch, cocoa, and salt in a bowl.
  2. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add molasses and beat until incorporated, 1 minute. Beat in eggs, one at a time, scraping the bottom and sides of the bowl after each addition. Reduce mixer speed to medium-low and beat in cornstarch mixture. Beat in flour just until incorporated. Divide dough into two pieces and wrap in plastic wrap; flatten. Chill at least one hour and up to 2 days.
  3. Roll dough to 3/8-inch thickness on a floured work surface. Cut coffin shapes with a 3-inch coffin cookie cutter; transfer to prepared baking sheets. Bake until cookies are set around the edges but still a little soft in the center, 8 to 9 minutes.
  4. Make white chocolate bones: Melt candy melts according to package directions. Transfer to a zip-top bag and snip a small hole in one corner. Fill the bone mold with melted candies. Chill until firm, 20 to 30 minutes. Tap out of molds.
  5. Make filling: Beat butter with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes. Add confectioners’ sugar, 1/2 cup at a time, mixing well and scraping down sides of bowl occasionally. Beat in vanilla and salt. Use red and orange food coloring to dye a deep orange color.
  6. Make royal icing: Combine confectioners’ sugar and meringue powder in a bowl. Add 1 1/2 tablespoons water and stir to combine.


  • 1 pkg 15 1/4 to 18 1/4 ounces German chocolate cake mix with pudding
  • 1/2 c water
  • 1/4 c unsweetened cocoa powder
  • 1/4 c vegetable oil
  • 3 tbsp. McCormick® Black Food Color
  • 3 eggs
  • 1 tbsp. McCormick® Pure Vanilla Extract
  • 1/2 c 1 stick butter, softened
  • 1 1/2 c confectioners' sugar
  • 1 jar 7 ounces marshmallow cream
  • 1/2 tsp. McCormick® Pure Orange Extract
  • 1/2 tsp. McCormick® Red Food Color
  • 1/2 tsp. McCormick® Yellow Food Color
  1. For the Cookies, preheat oven to 350°F. Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

  2. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)

  3. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

  4. For the Orange Filling, beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy. To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.





  1. Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
  2. Slowly beat in the powdered sugar. Roll the mixture into 30 even balls. Place in the refrigerator for at least an hour.
  3. Melt the candy melts according to the package directions. Use a toothpick to dip the peanut butter balls in the melted candy. Place on a piece of parchment paper and pull the toothpick out. Use the toothpick to cover the hole and to drag across the melted candy to create a fur effect.
  4. Press a candy eye in the front and add sprinkles to the top. Let set.


*Dip the chilled peanut butter balls in batches. I like to pull 10 out at a time to dip in the melted candy melts.




How to make Jack Skellington cheesecakes

  • Start by making mini cheesecakes on a chocolate graham cracker crust.
  • Then decorate them with chocolate ganache eyes, nose, and smiles.

How to make the chocolate crust for these little cheesecakes:

  • Crush chocolate graham crackers using the food processor or by placing them in a zip top bag and smashing them with a rolling pin or the back of a pan. You want the crumbs to be really fine so be sure to break up any larger pieces.
  • Blend the crumbs together with some brown sugar and melted butter.
  • Then spoon about 2 tablespoons of the wet crumbs into muffin tins that have been lined with paper cups.
  • Press the crumbs down into an even layer.
    • I use a pie Stamper to do this which makes this job really easy but you can use your fingers as well.

How to make cheesecake filling:

  • Place cream cheese in a large mixing bowl and beat it until it is really smooth and creamy.
    • For a really smooth cheesecake it is important that you beat the cream cheese until all the lumps of cream cheese are gone. The smoother the better.
  • Then add the sugar and beat until really light and fluffy.
  • Add the eggs and vanilla and stir just until combined then stir in sour cream.
    • I love using sour cream in my cheesecake recipe. It adds to the creamy texture.
  • Place the cheesecake cupcakes into a 350 degree oven and bake for about 15 minutes.
    • You will know your cheesecakes are ready when the center still jiggles but no longer looks wet.
    • Don’t over-bake the cheesecakes as you can ruin their creamy texture.






  • Vienna Fingers (Vanilla Cookies)
  • White Candy Coating
  • Mini M&Ms


  1. Begin by melting candy coating as directed on package.
  2. Place cookie in melted candy using a fork and making sure all sides are coated. Set on waxed paper and repeat for all cookies.
  3. Let candy coating set (in the fridge for half hour) or on the counter for at least 1 hour.
  4. Melt more candy coating and place in a ziploc bag. Snip edge and drizzle over cookies. Add mini M&Ms as eyes. Let set.


Happy Halloween! ENJOY!





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