Crispy Treat Witchs Hat Recipes

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WITCH'S CRISPY HAT



Witch's Crispy Hat image

You won't want to keep this clever recipe under your hat! The chocolate-covered rice cereal treat will appeal to kids of all ages.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 witch's hat (30 servings).

Number Of Ingredients 11

8 cups miniature marshmallows
1/2 cup butter, cubed
12 cups crisp rice cereal
3-1/3 cups confectioners' sugar
1-1/2 cups heavy whipping cream
8 ounces unsweetened chocolate, chopped
4 teaspoons vanilla extract
3/4 cup butter, softened
1 ice cream sugar cone
4 sour apple Laffy Taffy candies
4 grape Laffy Taffy candies

Steps:

  • In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan and remaining mixture into a greased 15x10x1-in. pan; cool. , In a large saucepan, combine confectioners' sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a large bowl, cream butter until light and fluffy. Gradually beat in chocolate mixture until blended. Cover and refrigerate up to 30 minutes., To assemble hat, cut six circles out of cereal mixture in the 15x1-in. pan using 5-1/2-in., 5-in., 4-1/2-in., 4-in., 3-in. and 2-in. round cookie cutters (save remaining mixture for another use). Remove cereal mixture from 9-in. pan and place onto a serving platter. Top with remaining circles, stacking from large to small. Top with sugar cone. Spread with frosting. , Unwrap and microwave apple candies on high for 10-20 seconds or until softened. Roll out to 1/8-in. thickness. Cut with a 3-in. moon- and a 1-1/2-in. star-shaped cookie cutter. Repeat with grape candies. Press moons and stars onto hat. Refrigerate leftovers.,

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 171mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

WITCH'S HAT CUPCAKES



Witch's Hat Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
Pinch fine salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 vanilla bean, split lengthwise
3 large eggs
3 tablespoons milk
5 1/2 to 6 cups confectioners' sugar
4 sticks (1 pound) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Purple sugar candy balls
Purple and green food coloring
12 chocolate wafer cookies
Green sour candy belts, cut to fit around the base of the cones
12 chocolate cookie ice-cream cones
Mini yellow candy-coated chocolates

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In a mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape in the seeds of the vanilla bean and mix to combine. Add the eggs one a time, beating well in between each addition and scraping down the sides of the bowl. Turn the speed to medium and add half of the flour mixture, the milk and then the remainder of the flour mixture, beating in between additions. Do not overmix. Scoop the batter into the lined cupcake pan, using an ice-cream scoop and filling each cup about two-thirds of the way.
  • Bake, rotating the pan halfway through, until the cupcakes are golden and a tester inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the pan to a rack, cool 5 minutes, and then remove the cupcakes to the rack to cool completely.
  • For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and light, about 1 minute. Add 5 1/2 cups of the confectioners' sugar and mix on low to combine. Add the vanilla, increase the speed to high and beat until light and fluffy, about 1 to 2 minutes. (Add up to 1/2 cup more confectioners' sugar, depending on how stiff you want the frosting.)
  • For the decoration: Use a cupcake corer to hollow out the center of each cupcake saving the tops, then fill with a candy ball. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the candy ball. Use a couple of drops of purple food coloring to dye three-quarters of your frosting. Fill a pastry bag fitted with a large star tip with the frosting. Dye the remaining frosting with green food coloring and add to a small pastry bag or resealable plastic bag with just a tiny bit of the tip snipped off. Pipe a swirl of purple frosting to cover the top of each cupcake. Place a chocolate wafer cookie on top of each. Using a dab of frosting, wrap the candy belt around the edge of the ice-cream cone. Attach the cone upside-down on top of the cookie, using a bit of frosting to form a hat. Use another dab of frosting to attach the candy-coated chocolates in front for a buckle.

WITCH HAT TREATS



Witch Hat Treats image

This clever twist on ordinary marshmallow cereal treats add to the festive feeling around Halloween. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 dozen.

Number Of Ingredients 9

3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup peanut butter
6 cups crisp rice cereal
1-1/2 cups milk chocolate chips
1 teaspoon shortening
Orange frosting
Chocolate jimmies
Rope black licorice

Steps:

  • In a large microwave-safe bowl, melt butter on high for about 30 seconds. Add marshmallows; stir to coat. Microwave on high 30-40 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into a greased 13-in. x 9-in. pan., In a small microwave-safe bowl, heat chocolate chips and shortening on 70% power for 45 seconds. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely., Cut into 2-1/2-in. x 2-in. triangles, with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim.

Nutrition Facts :

SUGAR WITCH'S HAT



Sugar Witch's Hat image

Provided by Food Network

Categories     dessert

Time 40m

Yield 1 Witch's Hat Centerpiece

Number Of Ingredients 8

2 1/2 cups granulated sugar
Scant 2/3 cup light corn syrup
Scant 1/2 cup water
Orange and black food color paste
Orange and black food color paste
Vegetable baking spray
Special equipment, See source link for information:
Croquembouche mold

Steps:

  • Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
  • To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes.
  • To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes.
  • To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
  • Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.
  • I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
  • Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.

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