There’s no trick to these treats! These recipes from Melissa Joan Hart, Midnights’ Executive Chef Joshua Cormier and NY Cake’s Lisa Mansour will absolutely slay your next monster bash!
Check out the recipes below!
There’s no trick to these treats! These recipes from Melissa Joan Hart, Midnights’ Executive Chef Joshua Cormier and NY Cake’s Lisa Mansour will absolutely slay your next monster bash!
Check out the recipes below!
Credit: Courtesy Melissa Joan Hart
There’s no trick to these treats! These recipes from Melissa Joan Hart, Midnights' Executive Chef Joshua Cormier and NY Cake’s Lisa Mansour will absolutely slay your next monster bash! Check out the recipes below!
Credit: Courtesy Melissa Joan Hart
There’s no trick to these treats! These recipes from Melissa Joan Hart, Midnights' Executive Chef Joshua Cormier and NY Cake’s Lisa Mansour will absolutely slay your next monster bash! Check out the recipes below!
Serves 4
INGREDIENTS:
• 1 large boule bread
• 1 can refried beans
• 1 12-oz container of dip (such as Heluva Good! French Onion Dip)
• 1 cup salsa
• 1 cup chopped tomatoes
• 1 cup Mexican-blend cheese
• 1/4 cup sliced pitted black olives
• 1 cup guacamole
• chips to serve with
INSTRUCTIONS:
1. With a serrated knife, slice the top off the bread, then scoop out the inside to make a bread bowl. (Scooped-out bread can be torn and dried to make bread crumbs.)
2. Start with a layer of refried beans at the bottom, then dip, salsa, tomato, cheese and black olives, then guacamole as the top layer.
3. Place some dip in a piping bag (or a Ziploc bag with a small hole cut in one corner).
4. Pipe thin lines starting from the center out, then curvy lines to mimic a spiderweb.
5. Decorate border with cheese, tomatoes and black olives.
6. Serve with chips. Enjoy!
Makes 24–36
INSTRUCTIONS:
1. Bake cake mix according to package instructions. Let cool to room temperature.
2. Break up cake into fine pieces the consistency of bread crumbs.
3. Tint ¾ cup of buttercream frosting with orange food coloring. Mix the orange frosting with the cake pieces.
4. Using a mini ice cream scoop, scoop the cake and frosting mix onto a cookie sheet. Roll the mix between your hands until smooth like a small meatball.
5. Follow this step until the cake mixture is gone.
6. Place the tray of cake pops into the freezer for 10 minutes.
7. In the meantime, place orange chocolate pieces in a bowl and microwave for 30 seconds at a time until the chocolate is completely melted, stirring the chocolate in between.
8. Dip a lollipop stick into the melted chocolate and then stick it into the cake pop.
9. Dip the entire cake pop into orange chocolate and then slowly roll it in orange sanding sugar.
10. Cut out jack-o’-lantern eyes and mouth from black fondant. Stick the black fondant on with the extra melted chocolate.
All supplies are available online at nycake.com and ship worldwide.
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