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It’s about time for Spooky Season! Halloween is just a few weeks away, and the ghostly parties are starting up! So that means it’s time to dust off your favorite costume and bring out your best recipes for the gatherings!

In today’s column, I’ll show that the treats aren’t just for the kids this Halloween season. These are some of my favorite treats that have the spooky theme to them!

HALLOWEEN BROWNIES

12 oz. bittersweet chocolate bars (60%), chopped

1 1/2 c. granulated sugar

1 1/4 c. firmly packed light brown sugar 

1 1/4 c. unsalted butter, cubed

1/2 c. unsweetened cocoa powder, sifted

6 large eggs, room temperature

1 tbsp. vanilla extract

1 3/4 c. all-purpose flour

1 tsp. kosher salt

1 tsp. instant espresso powder (optional)

Baking spray with flour

FOR THE TOPPING:

1/2 c. unsalted butter, cubed

8 oz. bittersweet chocolate bars (60%), chopped

10 fun-sized chocolate bars, cut into pieces (snickers, Milky Way, Twix, 3 Musketeers)

1/4 c. mini m&m's

1/4 c. Reese's Pieces

1/4 c. candy corn

2 tbsp. candy bones or eyeballs

1 tbsp. Halloween sprinkles

For the brownies: Preheat the oven to 350 degrees. 

In a large saucepan over medium-low heat, combine the bittersweet chocolate, granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes.

Stir in the eggs, one at a time, and mix until well combined. Stir in the vanilla. Add the flour, salt, and espresso powder, if using, and gently stir until completely combined. 

Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (do not overbake). Let cool completely in the pan.

For the topping: Into a microwave-safe bowl, add the butter and the chocolate. Microwave at 50 percent power in 30-second intervals, stirring, until melted. Pour over the brownies, smoothing with a spatula, and top with assorted candy and sprinkles. Let set before slicing, 30 minutes to 1 hour.

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GHOST CUPCAKES

1 15.25 oz. box devil's food cake mix

1 1/4 c. brewed coffee, cooled

1/2 c. salted butter, melted and cooled slightly

3 large eggs

1/2 c. mini chocolate chips

FOR THE FROSTING:

1 lb. salted butter, slightly softened

7 c. powdered sugar (1 lb. 12 oz.)

1 tbsp. vanilla extract

2 tbsp. heavy cream

Mini chocolate chips, decorating

For the cupcakes: Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. 

In a large bowl, combine the cake mix, coffee, melted butter, and eggs. Beat with a mixer at medium speed for 2 minutes. Stir in the mini chocolate chips. Spoon the batter evenly into the muffin cups, about half full. Bake the cupcakes according to time on the package directions, or until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pans for 5 minutes, then transfer the cupcakes to wire racks to cool completely.

For the frosting: In a large bowl, beat the butter with a mixer at medium speed until creamy, about 2 minutes. With the mixer on low speed, gradually beat in the powdered sugar. Beat in the vanilla. Increase the speed to medium and beat for 2 minutes, or until light and fluffy. On low speed, gradually beat in the heavy cream. Increase the speed to medium and beat for 1 minute or until fluffy.

Spoon the frosting into a large pastry bag fitted with a large, round piping tip (about 1/2 inch in diameter). Pipe the frosting in 3 stacked, flat round dollops, with the base dollop around 2 1/2 inches in diameter and the top dollop about 1 inch in diameter. 

Place 2 of the mini chocolate chips at the base of each of the top frosting dollops as the ghost's eyes. Store in a cool place until serving, or refrigerate for up to 24 hours, then remove 1 hour before serving.

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SPIDER COOKIES

1 c. creamy peanut butter

1/2 c. vegetable shortening

1/4 c. butter, softened

1/2 c. granulated sugar

1/2 c. packed light brown sugar

1 large egg

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

20 miniature peanut butter cups, such as Reese's Mini's

20 chocolate covered peanuts or raisins

Black or brown writing gel icing

Preheat oven to 350 degrees

In a large bowl with an electric mixer, beat together the peanut butter, shortening, butter, and both sugars until fluffy and combined, 4 to 5 minutes. Add the egg and vanilla and beat until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed.

Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through.

As you pull the cookies out of the oven, gently place one miniature peanut butter cup just barely below the center of each cookie, allowing the warm cookie to melt the chocolate "body" into place. Then, very gently press one chocolate covered raisin or peanut "head" right above the peanut butter cup on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.

Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

TFD: Halloween was confusing. All my life my parents said, 'Never take candy from strangers.' And then they dressed me up and said, 'Go beg for it.'

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