GREENSBORO - It's all about deliciously scary recipes for Halloween. Monday on The Good Morning Show, we invited Whole Foods Market Greensboro into the WFMY News 2 kitchen to show us how to make Halloween fun & tasty for the kids.
You can get the recipes here in this web story and learn more fun recipes at the Greensboro Children's Museum from 1 p.m. until 2:30 p.m. on Saturday, October 19th.
The event costs $35 per parent with child and $8 each additional child. You can register online here.
Here are Chef Mara Norris' recipes for Witch Fingers and Pirate Eyeballs.
• 1 C. Butter, softened
• 1 C. Powdered Sugar
• 1 Egg
• 1 tsp. Almond Extract
• 1 tsp. Vanilla Extract
• 2 2/3 C. All Purpose Flour
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 2-3 Drops Green Food Coloring
• ¾ C. Whole Almonds
• 1 Tube Red Decorating Gel
1. Mix together in small bowl: flour, baking powder, and salt.
2. Cream butter and sugar in mixer. Add egg, almond extract, vanilla, and food coloring, mix until just incorporated.
3. Add flour mixture into mixer in three portions, beating after each addition.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 325°, line baking sheet with parchment paper (or lightly grease).
6. Take a walnut-sized portion of dough, roll it in your hands to form a log. Then squeeze log near the top and again near the center to look like knuckles. Press an almond into the tip to look like a fingernail. Use a paring knife to make ridges in the knuckles. Arrange cookies on baking sheet.
7. Bake until cookies are crisp, 20-25 minutes.
8. Cool, then remove almond and fill cavity with red gel. Then place the almond back on the gel, making it squeeze out the sides.
9. Serve in a plastic cauldron.
• 2 Cups Cake Crumbs
• 1/2 -3/4 Cup Icing
• Bag of White Chocolate Chips
• ½ Tbsp. Oil
• 1 Tube each of Red, Blue, and Black decorating icing
1. Mix cake crumbs and icing in a medium bowl. Form golf ball sized shapes with mixture. Place in freezer while preparing chocolate.
2. Mix white chocolate and oil in wide, shallow bowl.
3. Microwave in 30-second intervals, mixing after each one until just smooth.
4. Dip cake pop sticks into chocolate, then place stick into the cake ball. Dip cake balls one by one in chocolate until covered, place each on parchment paper or cooling rack.
5. When chocolate has cooled and set, create a dime-sized circle with blue icing on each cake ball, and fill it in. Then place a dot of black icing in the middle of each circle to resemble a pupil. Then, starting from the "iris", create branched lines of red to resemble bloodshot eyes.
• 1 Containter Chocolate Covered Caramel Candies
• 1 Bag Small Pretzel Sticks (Matchstick size)
• 1 2 oz. Bag of Whole Pecans
• 1/4 Cup Red Icing in piping bag with plain tip
1. Preheat oven to 350º
2. Line baking sheet with parchment paper.
3. Place groups of 3 pretzels lined up about ¼ inch apart.
4. Place 1 caramel in center of pretzels.
5. Carefully place baking sheet in oven about 5 minutes until caramels start to melt.
6. While caramels are still soft, press one pecan down into each one, gluing pretzels together.
7. Let cool before removing from baking sheet. Place two dots at the top of each pecan to resemble eyes