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SKELETON CAKE POPSTime to make: 2-3 hours Ingredients:

Any flavor cake mixHomemade or store bought icing (1/2 can) - any flavorLollipop sticksWilton Candy Melts- white(1 package) & black (1/4 package)Vegetable Shortening (1-2 tbsp.)1 plastic sandwich bag

Instructions:1. Bake cake according to package and let cool.2. Crumble entire cake in food processor (or by hand), in batches if necessary, and empty into mixing bowl.3. Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms with hands or with a spatula.4. Scoop and form into one inch balls.5. Melt the white Wilton Candy Melts in a microwave safe dish according to package.6. For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball.7. Chill uncoated cake pops for at least 1 hour OR freeze for 30 minutes.8. Re-melt Wilton Candy Melts, and add 1-2 tbsp. of vegetable shortening to thin down the candy melts for easier dipping.9. Coat the cake pops one by one, dipping one side and turning to coat completely.10. After dipping stand each pop up in Styrofoam or a cake pop stand to dry.11. Once dry, melt the black Wilton Candy Melts in a microwave safe dish according to package.12. Place the melted candy in the plastic sandwich bag and cut a small tip off of one of the corners.13. Draw skeleton faces and let each one dry standing up in Styrofoam or in a cake pop stand.14. Enjoy!

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MUMMY CUPCAKESTime to make: 15 minutesMakes 12 cupcakes

2 large eggs, at room temperature (110 grams out of shell)3/4 cup (180 grams) buttermilk, at room temperature1/2 cup (120 grams) flavorless oil (vegetable, corn, safflower, or canola)1 1/2 teaspoons (6 grams) pure vanilla extract1 3/4 cups (225 grams) all purpose flour1/3 cup (35 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed), sifted

1 cup (200 grams) firmly packed light brown sugar1/2 teaspoon (2 grams) baking powder1 teaspoon (4 grams) baking soda1/2 teaspoon (2 grams) saltWhite decorating icing pouch with round tipCandy eyes

Instructions:1. Preheat your oven to 375 degrees F (190 degrees C).2. Lightly butter, or line 12 muffin cups with white cupcake liners.3. In a large bowl whisk together the eggs, buttermilk, oil, and vanilla extract. 4. In another large bowl whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over mix the batter or the cupcakes will be tough.)5. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake just comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, use a ready-to-use Wilton Decorating Icing pouch with a round tip and pipe white lines back and forth on the top of each cupcake. Place two candy eyes on each cupcake.

Ingredients:

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WITCH FINGER PRETZEL RODSTime to make: 15 minutes Ingredients:

28 blanched almonds (whole almonds will also work, if you boil them in water for 1 minute firstBlack gel food coloring14 large pretzel rods12 oz bright green candy coating

Instructions:1. Use a small food-safe paintbrush to paint the top of each almond with black gel food coloring. (Wear food-safe gloves if you want to avoid getting your fingertips dyed black as well!) Set aside to dry while you prepare the rest of the recipe.2. Break or cut each pretzel rod in half. Line a baking sheet with waxed paper or parchment paper.3. Place the green candy coating in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds to prevent overheat. Stir and heat until the candy coating is completely melted and smooth.4. Holding a pretzel rod by the tip, dip it in the green coating until almost all of it is covered, leaving about a 1/2-inch section undipped at the top.5. Place the dipped pretzel on the prepared baking sheet. Immediately place a black almond on the tip for the “fingernail.”6. Continue to dip more pretzels, and while you do, keep an eye on the already-dipped pretzels. When the coating has started to dry, and is mostly matte but not completely hard, it’s time to add the wrinkles for the knuckles. Take a toothpick and hold it perpendicular to the pretzels. Gently roll it across the top to add wrinkles. Make two sets: one set up near the fingernail, and one set about halfway down the finger. This will make your witch finger super realistic! If the coating is too melted and sticky when you try, give it a few more minutes to set before trying again.7. After all of the pretzels have been dipped and decorated, refrigerate the tray for 10 minutes to set the coating completely.

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MUMMY PIZZATime to make: 20 minutes Ingredients:

English muffins1/3 cup pizza sauce8 string cheeseSliced olives

Instructions:1. Preheat oven to 350°F2. Place English muffins open-face on a sprayed baking sheet. Top each one with about 2 teaspoons pizza sauce.3. Bake at 350°F 8-10 minutes. While pizzas are baking tear 1 string cheese for each pizza into thin strips.4. Remove pizzas from oven and place 2 olive slices on each for eyes. Layer cheese strips in random fashion to resemble mummy bandages. Trim any strips that are too long. 5. Return to oven and bake an additional 1-2 minutes to melt cheese slightly.

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PRETZEL BONESTime to make: 20 minutes Ingredients:

Pretzel sticksMini marshmallowsWhite chocolate or candy barkMicrowave or double broiler Chopsticks or a fork Foil

Instructions:1. Break some of the pretzels.2. Place a mini marshmallow on each side of the pretzel to form a bone.3. Follow the directions to melt the white chocolate or candy bark in the microwave or a stovetop.4. Dip each pretzel in the melted candy. Use the fork or chopstick to fish them out and place them on foil or parchment paper to dry.5. After they have dried, dip the pretzels in the melted chocolate a second time. Remove and let them dry.6. Enjoy!