Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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What’s the best, yummiest dessert recipe for a middle school Halloween dinner?

I’m hosting a Halloween dinner for a couple of my friends and I. I have everything… but the dessert! The most important thing for Halloween!! Please help me out. We’re 6th graders who all have sugar tooths. It needs to be made for around 7. Thanks!

7 Responses to What’s the best, yummiest dessert recipe for a middle school Halloween dinner?

  • Globe trotter says:

    Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three – 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.

    In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.

    In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.

    Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.

    When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.

    Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.

    Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.

    1/2 cup (65 grams) cake flour, sifted

    3 large egg yolks, room temperature

    2 tablespoons (25 grams) granulated white sugar, divided

    1/2 teaspoon vanilla

    3 large egg whites, room temperature

    1/8 teaspoon cream of tartar

    3 tablespoons (36 grams) granulated white sugar

    Powdered (icing or confectioners) sugar for dusting the tops

    this makes lady fingers aka really yummy cookies! at the edge of each "lady finger" before baking put a slice of almond and around the almond put some red food dye.(like a finger nail and blood) this makes them look really halloweeney with the cool name lady fingers. soo cute and yummy to. hope this helps!

  • auntieann says:

    Take a bag of candy corn and melt, mix with half jar of creamy peanut butter, spread in a cookie sheet, let harden. Melt some chocolate bark and spread on top, let that harden and cut into squares. Tastes like Butterfingers candy bars.

  • Naruto808 says:


    2 cups flour
    1 cup sugar
    2 eggs
    1/2 cup milk
    1/2 tbs baking powder
    1/4 tsp salt

    Chocolate chips (opt.)
    frosting (opt.)
    ides: white black for ghost
    orange black pumpkin

    ps I’m a 6th grader too that goes to cooking club

    if you need to double the size or triple deoending how many people there are if theres like 200 people and you want second you have to like 10 times the size and just double it to what you think is good

    hope i helped good luck

  • wind rider says:

    cheese cake cherry.

  • Joanne A. W says:

    Magic Seven-Layer Bars recipe from:

    Magic Seven-Layer Bars Ingredients
    1/2 c Butter 1 c Butterscotch chips
    1 1/2 c Graham cracker crumbs 1 c Walnuts, chopped
    6 oz Semi-sweet chocolate chips, 1 c Sweetened condensed milk
    1 c Coconut, shredded

    Instructions for Magic Seven-Layer Bars
    Melt butter in a 9 x 13 inch pan. Sprinkle crumbs over butter and add remaining ingredients in layers as given. Bake at 350 F for about 30 minutes. Makes about 40 bars Note: If you prefer a thicker bar, use a 9 x 9 inch pan. Bake 10 minutes longer.

  • luvsmusiz says:

    Try making chocolate cake cups with a hersey kiss in the middle. Very simple mix cake mix according to directions fill cup half way then add the kiss, pour remaining in cup, bake as directed, top with orange frosting . Kids love them

  • SweetTomatoes says:

    Ritz Cracker Treats with Chocolate Peanut Butter Coating

    * 8 ounces chocolate flavored bark or dipping chocolate
    * 1/2 cup peanut butter chips
    * Ritz Crackers, 3 to 4 dozen
    * peanut butter
    * holiday sprinkles

    Spread peanut butter on a cracker and top with another cracker. Make about 18 to 20.

    Melt chocolate and peanut butter chips over hot water or very low heat. Dip filled crackers in the chocolate mixture, turning to coat thoroughly. Place on wax paper and decorate with Halloween sprinkles. If you have some melted chocolate coating left, assemble a few more filled crackers and dip them. Let treats stand until coating is firm.

    Store in an airtight container for up to 1 week. Makes about 18 to 24 treats.

Halloween Books