Spooky Treats To Try this Halloween


From savory to sweet, these crazy appetizers, desserts, and snacks are super spooky (and mostly easy) for a fun Halloween in the cabin. Grab some groceries, load up your fully equipped kitchen in your cozy Pigeon Forge cabin, and celebrate the season by baking and cooking up a storm.

Brownie Bat Truffles | www.delish.com
These sweet and spooky treats will fly right off the plate! Fill your cabin with the smell of chocolate and enjoy some Halloween fun in Pigeon Forge.

Makes 12-14 bats

  • 1 13-x-9″ pan fudgy brownie, baked and cooled
  • 1/2 cup Chocolate frosting
  • 7 Oreo cookies, halved with stuffing removed
  • 11 ounces chocolate
  • 2 cups black sanding sugars
  • 28 royal icing eyes or red mini M&Ms
  • Directions
    1. Line a baking sheet with parchment with paper and set aside.
    2. In a large bowl, roughly crumble brownie by hand. Mix in chocolate frosting and gently knead mixture until evenly moistened.
    3. Using a cookie scoop, portion out 1 tablespoon brownie frosting mixture and roll into small balls. Insert two halved Oreo cookies on either side to create wings. Place brownie 4. balls on the prepared baking sheet and freeze until firm, 2 hours.
    5. Remove balls from freezer and let come to room temperature for 15 minutes. Heat chocolate in a microwave-safe bowl in 5-second bursts until melted.
    6. Dip bat brownie truffles in chocolate and dust with black sanding sugar. Decorate with royal icing eyes or mini M&Ms.

    Pork Dumplings with Chile-sesame Sauce | www.delish.com
    These savory and flavorful pork dumplings are one part tasty, one part terrifying. Toss them in a jar and drizzle with sauce for a brainy appetizer with the ultimate eww factor.

    Makes 5 dozen dumplings

  • 3 tablespoons vegetable oil
  • ½ pound shiitake mushrooms
  • 6 large scallions
  • ¾ pound baby bok choy
  • 1 medium carrot
  • 4 large clove(s) garlic
  • 2 tablespoons fresh ginger
  • ¼ cup low-sodium soy sauce
  • 6 teaspoons mirin or sweet sherry, divided
  • 1 teaspoons Asian chile-garlic sauce
  • kosher salt
  • 1 pound ground pork
  • 2 container wonton wrappers
  • 2 tablespoons cornstarch, mixed with 1 cup of water (below)
  • 1 cup water, mixed with 2 tablespoons cornstarch (above)
  • 1 cup low-sodium soy sauce
  • ¼ cup Chinese black bean sauce
  • ¼ cup toasted sesame oil
  • 4 teaspoons fresh ginger
  • 4 tseaspoons Asian chile-garlic sauce
  • Directions
    1. In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy, and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin, and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.
    2. Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
    3. Combine all of the ingredients in a medium bowl.
    4. Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
    5. Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

    Spooky Fingers | www.delish.com
    Salty and sweet, these funky witch fingers are fun and festive for the Halloween season!

    Makes 1 dozen spooky fingers

  • 8 ounces white chocolate
  • 20 pretzel rods
  • 20 pepitas (pumpkin seeds)
  • Directions
    1. Line cookie sheet with waxed paper. Place chocolate in large microwave-safe bowl. Microwave on high in 30-second increments until almost melted, stirring occasionally until smooth.
    2. Holding 1 pretzel rod at a time over melted chocolate, spoon some chocolate over pretzel to coat, leaving about 3 inches uncoated at one end. Carefully place on prepared cookie sheet. Immediately press 1 pepita onto coated tip to resemble fingernail. Repeat with remaining ingredients. Refrigerate 15 minutes to set chocolate. Fingers can be kept at room temperature in airtight container up to 2 weeks.

    Harry Potter’s Acid Pops | www.food.com
    Kids will love these Harry Potter inspired lollipops that are sweet and sizzling. Plus, they’re super easy and quick for an afternoon treat that will please.

    Makes 12 pops

  • 12round lollipops, any flavor
  • 6 tablespoons honey, you may need more
  • 3 to 4 boxes pop rocks decorative candies
  • Directions
    1. Remove wrappers from lollipops.
    2. Place honey in a bowl.
    3. Place pop rocks in a bowl.
    4. Dip each lollipop in honey then pop rocks.