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This is a simple four-ingredient recipe that can create a wide variety of ghosts, each with a different personality! The filling is very easy to work with, too. —Taste of Home Test Kitchen
This recipe is:
Diabetic Friendly
Originally published as Hosts of Ghosts in Halloween Party Favorites , p29
Halloween PunchHosting a Halloween party? You can make a tasty black punch by mixing grape and orange Kool-Aid. I like to use the unsweetened kind. —Merrill Powers, Spearville, Kansas
Hosting a Halloween party? You can make a tasty black punch by mixing grape and orange Kool-Aid. I like to use the unsweetened kind. —Merrill Powers, Spearville, Kansas
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Reviewed on Nov. 02, 2012 by sicilianlady
I have made these for my annual halloween party twice now. They always get rave reviews and add so much to my buffet. I also doubled the recipe and only got around 34 ghosts out of a double batch. I even measured the dough with a measuring spoon this time to be sure I was only using 2 teas. Still great recipe and always a hit
Reviewed on Oct. 14, 2011 by amyjheflin
Just made my fist batch and I have some very helpful tips:After you have made the dough, which will be sticky, (I added a few more cookies shells, not the cream) place it in the fridge or freezer for a few minutes so as not to be too sticky to shape. Then take out and shape. It helps if you take out only a bit at a time.Second, this makes it a whole lot easier, after you have shaped all the ghosts place them in the freezer to harden, (30 minutes or so). When they are ready remove only a few at a time to coat with white chocolate. I use a wooden skewer with a sharp point on one end. I insert the point into the bottom of the chocolate ghost, dip it into the chocolate, remove and hold it for a minute. Because the ghost has been frozen the white chocolate will harden quickly, which will make it easier to remove from the skewer w/o messing up the white chocolate. You can either remove with your clean fingers or use a small tool that has a circle on one end that is used for dipping things into chocolate. You run it up under the skewer and remove ghost to waxed paper or sprayed foil.Third, I use the point on the skewer to make the eyes and mouths, if wanted.Fourth, I then wipe clean with a stiff brush or basting brush.
Just made my fist batch and I have some very helpful tips:
After you have made the dough, which will be sticky, (I added a few more cookies shells, not the cream) place it in the fridge or freezer for a few minutes so as not to be too sticky to shape. Then take out and shape. It helps if you take out only a bit at a time.
Second, this makes it a whole lot easier, after you have shaped all the ghosts place them in the freezer to harden, (30 minutes or so). When they are ready remove only a few at a time to coat with white chocolate. I use a wooden skewer with a sharp point on one end. I insert the point into the bottom of the chocolate ghost, dip it into the chocolate, remove and hold it for a minute. Because the ghost has been frozen the white chocolate will harden quickly, which will make it easier to remove from the skewer w/o messing up the white chocolate. You can either remove with your clean fingers or use a small tool that has a circle on one end that is used for dipping things into chocolate. You run it up under the skewer and remove ghost to waxed paper or sprayed foil.
Third, I use the point on the skewer to make the eyes and mouths, if wanted.
Fourth, I then wipe clean with a stiff brush or basting brush.
Reviewed on Oct. 29, 2010 by twylight
I didn't get the right number of ghosts either, so I made a double batch. Be sure to use a fairly low power on the microwave when melting the white chocolate, or it will scorch.
Reviewed on Oct. 28, 2010 by Jewels1976
I just made these with my son. We did not get 26 ghosts out of the recipe - it was more like 16. Not sure what happened.
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