How could we not celebrate one of the best times of the year, this weekend marked halfway to Halloween! And Disney loves to celebrate Halloween just like me so here are some of their top picks:

Halloween DIY: Create a ‘Nightmare Before Christmas’-Inspired Candy Pouch. Designer Brittany Ungvarsky, out of her absolute passion for Halloween, skillfully created an easy no-sew DIY featuring the Pumpkin King and his queen! Everybody scream! Download the Halloween Candy Pouch template and DIY instructions to get started.

Here are a few more of DIY projects: 

• Create Your Own Disney Halloween Pumpkin 
• Design a Disney Haunted Mansion Butler Costume
• Make Your Own Madame Leota Crystal Ball

#DisneyMagicMoments: Favorite Recipes for Your #Halfway2Halloween Celebration

INGREDIENTS
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
ICING
• 2 egg whites
• 3 cups confectioner’s sugar
• 1/2 teaspoon almond extract
• Black food coloring paste

DIRECTIONS

1. Combine flour, baking powder, and salt in medium bowl
   and whisk until combined. Set aside.
2. Combine butter and sugar in bowl of electric mixer and beat
   until smooth. Beat in eggs and vanilla. Add flour mixture in
   three parts. Once dough comes together, cover bowl with
   plastic wrap and refrigerate for at least 1 hour.
3. Preheat oven to 400°F.
4. On a floured surface, roll out dough to 1/4-inch thickness.
   Using round cookie cutter or an overturned cup, cut dough
   into circles about 3 1/4 inches in diameter. Place cookies 1
   inch apart on ungreased cookie sheet.
5. Bake 8 to 10 minutes, or until golden brown. Cool
   completely before icing.
   FOR ICING
6. Place egg whites in bowl of electric mixer; whisk until
   frothy. Add confectioners’ sugar a little at a time, until thick
   but still spreadable.
7. Place 1/3 of icing in a separate bowl. Add black food coloring
   paste to reserved icing and stir until color is uniform.
   FOR DECORATING
8. Decorate cooled cookies by covering with white icing and
   letting it dry (placing cookies in the refrigerator will speed
   up this process).
9. Place black icing in pastry bag or a plastic resealable bag and
   cut off a tiny bit of the corner to create a very small hole.
   Use black icing to draw eyes, nostrils, and stitched mouth
   on each cookie.

Pumpkin Beignets

Ingredients

Pumpkin Beignets
1/2 tsp. dry yeast
1/4 cup warm water
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tbsp. vegetable shortening
1/2 tsp. salt
vegetable oil, for frying

Maple Glaze
3 tbsp. butter
1/4 cup maple syrup
1 cup powdered sugar

Directions

Pumpkin Beignets
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours. Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.

Maple Glaze
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

The Evil Queen’s Mini Poison Apple Pies Recipe

Ingredients
1 can whole berry cranberries
1 apple, peeled and diced
1/4 cup water
3 tablespoons sugar
2 store-bought pie crusts
Large, round cookie cutter (3-4 inches)
Mini pie or muffin tins
Toothpick
1 tablespoon coconut, grapeseed, or olive oil

Directions

1. In a small saucepan, mix cranberries, apples, water, and sugar together.
2. Cook until slightly bubbling, stirring occasionally.
3. Allow to sit in the refrigerator to solidify for at least 4 hours.
4. Once your pie filling is chilled, preheat the oven to 350° F.
5. Use cookie cutters to cut into your pie crust, and line your baking tin with half.
6. Fill each pie crust with your cranberry apple pie filling.
7. Eyeball the poison apple design and use a toothpick to cut out the shape on your other pie crusts.
8. Place on top of each of your pies, and lightly brush with oil. Bake for 30 minutes. Serve and enjoy!

Create a Special Candy Apple

Halloween candy apple tutorials to celebrate #Halfway2Halloween links below:

• Mickey Pumpkin Candy Apple 
• Witch Minnie Candy Apple
• Mickey Ghost Candy Apple
• Poison Skull Candy Apple 
• Apple Pie Candy Apple