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A fun treat for the kids on Halloween Day.
Preheat the oven to 200F.
Separate the eggs and keep only the egg whites. Place the egg whites into a clean bowl and beat until fluffy. When the egg whites are foamy, add the cream of tartar. Beat for about a minute. Add the sugar a little at a time. Once all of the sugar has been added, add the vanilla extract. Next, add the food colouring until you reach the desired colour. Continue to beat the egg whites until stiff peak stage.
Spoon the mixture into a piping bag – making sure you make a cuff/fold at the top so you can close the bag without all the meringue oozing out the top. A Ziplock bag works just as well.
Line a baking sheet with wax paper and put a blob of the meringue under each corner of the paper to prevent the paper from lifting. Pipe the meringue onto the parchment in ‘soft serve’ spirals starting with a large circle at the bottom and making your way up the spiral. Leave a little peak at the top for the ghost’s head.
Place 1 candy eyeball onto each ghost and bake them in a 200F oven for an hour. After an hour, open the oven door slightly and continue to cook for 30 minutes. Then turn the oven off, close the door, and let the ghosts sit in the oven until completely cool (about 1 hour.)
Melt the chocolate in a double boiler or in the microwave for 30 second intervals. Once the meringues are cool, dip the bottom of each ghost in the chocolate and return to the wax paper to cool. Enjoy.
Ewwww! Look at those smashed toad brains with curdled blood, spotted with gray matter. A bit slime as well? And some guts? Just kidding! Read below for the secrets of making this scary looking but yummy Halloween spread. By the looks of it, you’d never guess how delicious it tastes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!