Halloween has always been one of my favorite times of the year. Even though we are many months away from the howling season I get asked frequently to repost this recipe that I shared some five years ago. It is a recipe that is great for the Halloween season no doubt but it can be enjoyed anytime of the year. The only issue with the recipe is that some of the ingredients are seasonal and may be difficult to find when out of season.
Fix these delicious snacks for your loved ones or kids and Munch on them no matter the season. Just like you get a craving for Turkey in March or pumpkin pie in April these Halloween treats can be eaten and shared any month of the year. My kids love them and yours will too.
It is true though that certain things just seem right during certain times of the year. Like a hot cup of Coco is not nearly as enjoyable in August as it is in October. But I certainly won’t turn down a cup of hot cocoa on a balmy summer morning while watching the birds in my backyard. You see there are no rules on what foods we can enjoy at what times of the year. It’s all matter of personal preference and desires.
I hope you enjoy this recipe although it is a little out of the season but obviously quite delicious no matter what the season.
Dish: graveyard pudding
2 cups of extra dark chocolate. As many of you know I prefer to use chocolate that has the fair trade logo on it as well as chocolate that is not processed using soy lecithin.
¼ cup of granulated sugar. You can use coconut sugar or any other sugar of your choice. I prefer to use sugars that have a low glycemic index.
1/2 cup butter, melted. I use only pure Kerry Gold butter. Derived from cows that are pasture raised on a grass diet.
1 (8 oz) fat-free cream cheese
1 (12 ounce) of whipped cream
2 cups boiling water
2 tiny containers orange gelatin
1/2 cup of chilled water
A few ice cubes
1/4 cup dark chocolate. Same as above
Candy corn if you wish I. I prefer to not eat these north feed them to my children section below.
Preheat your oven to 350°. You’ll also need a 9 x 13 x 2” pan coated with the coconut flour or almond flour mix.
To prep the crust you’ll need the 2 cups of cookie crumbs, ¼ cup of granulated sugar, and the melted butter in a mixing bowl push them together with a spatula until they are mixed together very well. Then you’ll want to push them into the edges and corners and bottom and sides of the baking pan.
Next you’ll need to prepare the feeling bye mixing together the cream cheese, the Cool Whip and the butter all into a bowl. Also we want to pour the boiling water in here until it is entirely liquefied once it’s all mixed together then we will want to mix in the cold water and some of the ice to make about 1 ½ cups. Keep mixing the ice water in until it becomes like a gelatin. Discard any remaining ice cubes and then spoon the jelly cream cheese coating over the cupcakes. Refrigerate for three hours or until your company arrives. At this time when you’re ready you can spread it over the cupcakes.
Add any festive toppings you desire to spruce up the season.