CHOCOLATE–PEANUT BUTTER SPIDER CUPCAKES
PREP TIME 15 MIN. – COOK TIME 18 MIN. READY IN 33 MIN. + COOLING TIME – SERVINGS 12
1 (15.25 oz) box chocolate cake mix 1¼ cups water ½ cup vegetable oil 3 large eggs 1 (16 oz) can vanilla frosting
EYEBALL CAKE POPS
PREP TIME 25 MIN. – COOK TIME 3 MIN. READY IN 28 MIN. + SETTING TIME – SERVINGS 15
3 (4 oz) white chocolate baking bars 15 cake pop or lollipop sticks 1 (11 oz) pkg donut holes
Styrofoam block or cake pop stand 15 candy eyes 1 tbsp red sprinkles
STEP 1 Using a serrated knife, coarsely chop the white chocolate. In a medium microwave-safe bowl, microwave white chocolate 2–3 min. until melted, stirring every 30 sec. STEP 2 Insert a cake pop stick into each donut hole, then dip into white chocolate to fully coat. Stick right-side up in a Styrofoam block to set. Before chocolate hardens, attach the candy eyes in the center and add red sprinkles for veins. Let sit until chocolate is set.
TIP If you don’t have Styrofoam or a cake pop stand, you can poke holes into cardboard for each cake pop stick, or simply hold each cake pop for 2–3 min. after dipping until chocolate has set.
PER SERVING: 212 CALORIES, 12G FAT, 6G SATURATED FAT, 7MG CHOLESTEROL, 114MG SODIUM, 24G CARBOHYDRATE, 0G FIBER, 17G SUGAR, 3G PROTEIN
1 cup creamy peanut butter Pinch of sea salt (optional) 12 pitted dates 1 (0.67 oz) tube black decorating gel
STEP 1 Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Prepare the cake mix according to package directions using the water, oil, and eggs. STEP 2 Bake cupcakes 15–18 min., until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 min., then remove from pan to finish cooling completely. STEP 3 When cupcakes have cooled, in a medium bowl, combine the vanilla frosting and peanut butter. Stir in 1 tbsp water if the frosting is too thick. Using a piping bag or a spatula, frost cupcakes. If desired, sprinkle frosting with a pinch of sea salt. Top each cupcake with a date in the center for spider body. Using the decorating gel, pipe 4 legs to each side of date for spider legs.
TIP To avoid nut allergies, replace peanut butter with sunflower butter.
PER SERVING: 557 CALORIES, 31G FAT, 6G SATURATED FAT, 41MG CHOLESTEROL, 517MG SODIUM, 67G CARBOHYDRATE, 3G FIBER, 50G SUGAR, 9G PROTEIN
SKULL CHEESE BALL
PREP TIME 30 MIN. – COOK TIME 0 MIN. READY IN 30 MIN. + CHILLING TIME – SERVINGS 12
2 (8 oz) pkgs reduced-fat cream cheese 2 cups freshly grated sharp Cheddar cheese 2 green onions, finely chopped 2 tsp hot sauce 1 tsp garlic powder 2 pimiento-stuffed green olives
8 slivered or sliced almonds 1 black olive, cut into two triangles (optional) Assorted crackers, for serving Sliced vegetables, like celery, carrots, and bell peppers
STEP 1 In a large bowl, combine the cream cheese, Cheddar cheese, green onions, hot sauce, and garlic powder. Season with salt and pepper to taste. With a rubber spatula, stir until fully combined. Shape into a ball and refrigerate until ready to decorate and serve. STEP 2 Shape cheese mixture into a skull and press the olives into the cheese ball to form hollowed-out eyes, with the pimientos facing out. For the mouth, place 4 almond slices for the top teeth, then 4 more underneath for the bottom. Make 2 indents above the mouth for nostrils, or press the black olive pieces into the cheese ball for nostrils. Serve with the crackers and vegetables.
PER SERVING: 243 CALORIES, 19G FAT, 12G SATURATED FAT, 62MG CHOLESTEROL, 450MG SODIUM, 4G CARBOHYDRATE, 0G FIBER, 3G SUGAR, 13G PROTEIN
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