Sweet & Spooky Recipes for Halloween in the Cabin

We love Halloween. We love Smoky Mountain cabins. We love sweet treats. So we’ve brought them all together with these sweet and spooky recipes to help you celebrate Halloween in the cabin!

Mummy Brie | delish.com | 4 servings

  • 1 sheet puff pastry, thawed
  • 1 round brie
  • 1 large egg
  • 1 tablespoon milk
  • 2 mini pepperoni
  • 2 sliced black olives
  • Directions
    Preheat oven to 400 degrees. On a floured work surface, unroll puff pastry and cut into 1-inch strips. Wrap strips around brie like a mummy. Whisk together egg and milk and brush over pastry. Transfer brie to a parchment-lined baking sheet. Bake until brie is warmed through and gooey and puff pastry is deeply golden, 20 minutes. For eyes, place 2 mini pepperonis into 2 sliced olives. Serve with crackers.

    Spiderweb Cake | delish.com | serves 6-8

  • 1 box chocolate cake, plus ingredients called for
  • 1/2 c. unsalted butter, softened
  • 1 c. confectioners’ sugar
  • 7½ oz. jar marshmallow crème
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 3/4 c. heavy cream
  • 1 1/2 c. semisweet chocolate chips
  • 1 tube store-bought vanilla icing
  • Directions
    Butter and flour two 9” cake pans. Prepare cake batter according to package instructions.
    Bake according to package instructions and let cool. +Once cool, place first cake on a platter.
    Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined. Top with second cake.

    Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined. Pour ganache over cake. Frost a spiral of frosting on top of ganache and use a toothpick to draw cobwebs.

    Spooky Fingers | delish.com | 1 dozen fingers

  • 8 oz white chocolate
  • 20 pretzel rods
  • 20 pepitas (pumpkin seeds)
  • Directions
    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.
    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.

    Brownie Bat Truffles | delish.com | 12-14 servings

  • 1 13″-x-9″ pan fudgy brownies, baked and cooled
  • 1/2 c. Chocolate frosting
  • 7 Oreo cookies, halved and stuffing removed
  • 11 oz. semisweet chocolate chips
  • 2 c. Black sanding sugar
  • 28 royal icing eyes or red M&Ms minis
  • Directions
    Line a baking sheet with parchment paper and set aside. In a large bowl, roughly crumble brownie by hand. Mix in chocolate frosting and gently knead mixture until evenly moistened.
    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 balls on the prepared baking sheet and freeze until firm, 2 hours.

    Remove balls from freezer and let come to room temperature, 15 minutes. Melt chocolate in a microwave-safe bowl in 5-second intervals. Dip bat brownie truffles in chocolate and dust with black sanding sugar. Decorate with royal icing eyes or M&Ms.

    Mac-O-Lantern and Cheese Bowls | foodnetwork.com | 6 servings

  • Kosher salt
  • 6 medium orange bell peppers
  • 8 ounces elbow macaroni
  • 1 1/4 cups half-and-half
  • 8 ounces cream cheese, at room temperature
  • 4 ounces mild Cheddar, shredded (about 1 1/2 cups)
  • Directions
    Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.

    Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don’t rinse the pasta). Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.

    Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

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