Every year I look forward to going to Disneyland for Halloween I love the decor they really go all out. And all the baked goodies and ghostly popcorn tins make me feel like a kid again. Since I won’t be spending Halloween Time at Disneyland this year, I will be making some of the magic at home instead. Thanks to Disneyland for posting a lot of their favorite Halloween Treats:

Oogie Boogie Gummy Worm Cupcakes

Ingredients:
Chocolate cupcakes
White canned frosting
Gummy worm candy
Gel food coloring

1. Make 24 chocolate cupcakes.
2. Mix yellow food coloring into the frosting. Stir in small amounts of green food coloring until reaching a bright green.
3. To make Oogie Boogie’s pointy head, trim a cupcake into a cone shape. Spread a small amount of frosting onto the base of the cone-shaped cupcake and adhere to the top of another cupcake.
4. Carefully cover the cone shape with green frosting. Make a hole into the cupcake where the worm will come out of his mouth. Poke the gummy worm into the hole, and then begin to draw his mouth with the black decorating gel around the worm. Add spooky eyes to finish.

TIP: Crumble the cupcake pieces to look like dirt to decorate the plate!

Ingredients
1 homemade or store bought Pie Crust
2 tablespoons butter (softened)
½ cup granulated sugar
3 eggs (lightly beaten)
1 tablespoon white vinegar
½ teaspoon salt
1 teaspoon vanilla extract
1 cup dark corn syrup
1½ cups pecans (chopped)
¼ cup pumpkin puree
whipped cream (for garnish)
cinnamon sugar (for garnish)

Directions

1. Preheat oven to 350°F. Roll out pie dough to ⅛ inch thickness and line a 9-inch pie plate, allowing excess to drape over edge. Fold over edges and crimp, then trim any remaining excess. Line the pan with parchment and pour in baking beans or weights. Bake for 10 to 12 minutes or until crust is light golden.
2. Meanwhile, cream butter and sugar, then add beaten eggs, vinegar, salt, vanilla, and corn syrup. Stir in pecans and pumpkin puree.
3. Pour filling into prepared pie crust. Place pie on baking sheet. Bake on center rack of oven for 40 to 50 minutes or until set. Cool completely on wire rack. Serve with a garnish of whipped cream and cinnamon sugar. *Note: If crust is browning before center is cooked, tent edges of pie with foil and continue baking.

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

Preparation

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.

And of course who can forget their candy apples and rice crispy treats!

Ingredients

• Your favorite kind of apple–any kind will do (the rounder the better)
• 1 bag caramel bits
• 2 cups white chocolate chips
• 1 cup milk chocolate chips plus a handful more for eyes
• colorful gels to decorate

Special Materials

• Lollipop stick (we recommend using one at least eight inches long)
• Plastic squeeze bottle (optional)

Directions

1. Rinse and thoroughly dry apple, then insert an eight-inch lollipop stick into the stem end of it.
2. Prepare caramel bits according to package until melted.
3. Dip apple into melted caramel until evenly coated. Spoon caramel over apple if necessary, making sure to allow excess caramel to drip off.
4. Scrape caramel off bottom of apple, then set apple on a wax-paper-covered plate and refrigerate for at least one hour. Once caramel has set, take apple out of refrigerator.
5. Melt white chocolate chips in a double boiler. Once chocolate is melted, dip caramel-covered-apple into white chocolate until evenly coated. Spoon white chocolate over apple if necessary, making sure to allow excess chocolate to drip off.
6. Scrape white chocolate off bottom of apple, then set apple on a wax-paper-covered plate and refrigerate for at least one hour. Once white chocolate has set, take apple out of refrigerator.
7. Use remaining melted milk chocolate as “glue” to stick on two large chocolate chips on the apple for eyes, draw the rest of features—eyebrows, smile, and dots. We suggest placing melted chocolate in a plastic squeeze bottle or a re-sealable sandwich bag for drawing features.
8. Same steps can be used for rice crispy treats just cut into circle to join two smaller circles as the ears to the bigger circle for the head. You can use a toothpick to hold in place while chocolate sets.