Best Witches Hats Recipes

WITCHES' HATS

Steps:

• Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

WITCHES' HATS

Steps:

• Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
• Pipe decorating icing around base of milk chocolate candy.

MOUSSE-FILLED WITCHES' HATS

Steps:

• For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally., In a small bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate., In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Brush melted chocolate over ice cream cones and roll tips in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

SALSA CHEDDAR DIP WITH WITCHES HATS

Steps:

• Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
• Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".

WITCHES HATS

Steps:

• 1. Unwrap the Hershey Kisses, and set them aside.
• 2. Add the entire container of vanilla frosting into a bowl, and stir it with a spoon.
• 3. Add the 8 drops of food coloring to the frosting, and mix it in well with the spoon, then add the 8 drops of yellow food coloring, and mix it in well with the spoon. You will have a pretty orange colored frosting.
• 4. Unwrap cookies in package, and taking one cookie at a time, hold the chocolate flat side of the cookie (facing upward) in hand.
• 5. Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie. (The frosting should cover the center hole of the cookie.) A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.
• 6. Apply the chocolate kiss in the center of the frosting, and push it down lightly onto the flat side of the cookie, just till you see the frosting spreading out just a bit underneath the chocolate kiss.
• 7. I placed the cookies onto a large jelly roll pan for several hours, so the frosting will become a bit more dry, and to allow the chocolate kiss to adhere to the frosting. (If desired, you could line the jelly roll pan with wax paper before placing cookies onto pan. It also makes it easier for cleaning up afterwards.)
• 8. Store cookies side-by-side in a container, and cover with a lid. (There's no need to refrigerate the cookies.)
• 9. *Note: You may have noticed there will be plenty of the orange frosting leftover. You can either double the above recipe (except for the frosting), to make 64 witch hat cookies, or apply the frosting between graham crackers to make another kind of cookie, or use it to frost a one layer cake or some cupcakes.

CHOCOLATE WITCHES' HATS

Steps:

• In a medium bowl, whisk together flour, cocoa powder, cloves, salt, and baking soda.
• Place butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and molasses; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour.
• Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut dough into 12 circles using a 3 1/2-inch round cutter; space 1 inch apart on baking sheets lined with a nonstick baking mat or parchment paper. Refrigerate until firm, about 20 minutes.
• Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks.
• Line a baking sheet with parchment. Holding a sugar cone upright in your hand, fill with Kit Kat bar pieces. Using a small brush, paint a thick layer of melted chocolate around the rim of the cone. Hold 1 cookie, bottom side up, over the cone, centering it, and press to adhere to the cone. Turn upright and place on the prepared baking sheet. Repeat process with remaining cookies and cones. Chill for 10 minutes to set. Remove from refrigerator and paint entire surface of hats (cones and cookies) with chocolate. Chill until set, about 20 minutes, then tie candy belts around the base of each hat.

WITCHES' HATS

Steps:

• Cut each bread slice (with crust) into three triangles; discard any trimmings. Place on baking sheets. Bake at 400° for 5 minutes or until toasted. Remove to wire racks to cool., In a small bowl, combine goat cheese and cream cheese until smooth; spread over toasts. Cut chives into 2-in. lengths. Position two chives at the bottom of each triangle; press down gently. Spread each with 1 teaspoon tapenade.

MOUSSE-FILLED WITCHES' HATS

Steps:

• For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
• In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
• In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles.
• Refrigerate until set.
• Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

WITCHES' HATS

Steps:

• Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
• Pipe decorating icing around base of milk chocolate candy.

WITCHES HATS

Steps:

• 1. So simple! It takes 2 shakes of a Fraggles tail to finish!
• 2. Place a fudge stripe cookie with bottom side up onto a work surface.
• 3. Smear a small dab (about 1/8 teaspoon) of black decorating gel onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole.
• 4. Use orange decorating gel to pipe a small bow around the kiss to secure it onto the cookie and make sure it looks like a hat. Repeat till you're all done!