Trick or Treat! (With a twist on the treat)



It’s Halloween, you’ve got your costume ready. Your face is full of blood, your clothes are tattered, because you’re dressing as a zombie of course! But you forgot one little thing, what’re you going to take to the Halloween Party?

If you’re like me, you’ll want to take something that’s easy to make but will have everyone squealing with delight. I found and tried five recipes that take traditional treats and drinks but add a wacky Halloween twist.  

Mud and Worms



12 chocolate cream-filled sandwich cookies (Oreos)

1 (3.9 ounce) package of instant chocolate pudding mix

2 cups of milk

1 (3 ounce) package of sour gummy worms

Serves 4



  1. Untwist the cookies and scrape out the cream filling. (Eat or throw away the filling.)
  2. Place the chocolate cookies in a re-sealable plastic bag and crush the cookies into crumbs with a rolling pin.
  3. Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. 
  4. Sprinkle about half of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs.
  5. Smooth out the top of the pudding, then top with the rest of the cookie crumbs to resemble dirt.
  6. Poke sour gummy worms halfway into the dirt. Refrigerate until serving and enjoy!

Original recipe courtesy of:

This recipe was one of the easier ones to make. It took less than 10 minutes, and it was honestly quite delicious. I mean who doesn’t like chocolate on top of chocolate? I would definitely recommend others to try it. 

My only complaint is that the recipe said to use 12 cookies; I had to double the cookie crumble amount in order to actually serve 4 like it said. 

Candy Corn Rice Crispy Treats



Cooking spray

9 tablespoons unsalted butter (divided)

12 cups of miniature marshmallows (divided)

¾ teaspoon fine salt (divided)

9 cups of crisp puffed rice cereal (divided)

1 tablespoon of grated orange zest

1 tablespoon of grated lemon zest

Yellow and Red food coloring

Serves 15


  1. Lightly coat a 5-by-9 inch loaf pan with cooking spray.
  2. In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 4 cups of miniature marshmallows and 1/4 teaspoon of fine salt. Stir until melted. Stir in 3 cups of crisp puffed rice cereal and immediately transfer to pan. Coat a spatula with cooking spray and firmly press mixture into an even layer. 
  3. Rinse saucepan. Repeat steps 1 and 2 again for second batch. But add the orange zest, and enough yellow and red food coloring so that the marshmallow mixture is orange before adding the cereal. Then press into pan. 
  4. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan. 
  5. Let sit for at least 2 hours. Run a small knife around edges of the pan and place the treats on a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half diagonally. 
  6. Using your hands, gently mold each treat into a candy-corn shape. 

Original recipe courtesy of:

I was super excited for this recipe because I had never ever made rice crispy treats—and I call myself a baker—so it was the perfect time to try it. I’m not going to lie, the directions made me nervous because they were long, but the treats were surprisingly easy to make.

My only criticism is that I wished the recipe had the exact amount of food coloring needed. As you can tell from the photos, my orange treats came out very orange and my yellow isn’t as bright as I’d like.

The orange and lemon zest was amazing! Never have I tried any rice treats that were as yummy as these. I beg of you, please try this recipe.

Dark and Spooky



Black decorating sugar (for the glass)

Juice of 1 lime, plus 1 lime wedge

1/4 cup dark rum

1/4 cup ginger beer or all-natural ginger ale

1 black gummy spider*

*I couldn’t find gummy spiders anywhere, so I substituted with black finger lollipops.



  1. Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

  2. Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well.

  3. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger ale and add the lollipop

Original recipe courtesy of:

So let me start off by saying I’m not the biggest fan of ginger ale, and before today I had never tasted dark rum in my life. So my taste buds were definitely in for a surprise. My initial reaction was “yech” and I shook my head. But I found myself curiously wanting to try it again, and again, and again. Still tasting that awful taste, but wanting more. So I’m not really sure how I would rate this one. I would only say try it for yourself, if you're brave.

Sunset Cocktail



3 ounces tangerine juice

1 1/2 ounces of white rum

3/4 ounce grenadine

Ice cubes

So you’re probably wondering why on Earth does the photo show orange juice and regular spiced rum, when the recipe clearly calls for tangerine juice and white rum? Well the truth is I couldn’t find tangerine juice anywhere. I’m not even kidding! Stores only had tangerine juice mixed with other fruits, so I went with tangerine’s older brother, good ol’ orange juice. For the spiced rum, well I might need to check the prescription on my glasses, because I didn’t realize it was white rum until I was rereading the directions and making the drink.

So here's my very own version of the drink.



  1. Combine orange juice and spiced rum in a tall glass filled with ice.

  2. Top with grenadine.

  3. Serve.

Original recipe courtesy of:

Say what you want about me messing up on the ingredients, but this drink was darn good! I can’t imagine how it would taste if I had actually tried it with the original ingredients. It’s delicious. Would definitely recommend.

"Poison" Caramel Apples



5 Granny Smith Apples

5 wooden dowels

1 ½ cup of sugar

1 ½ cup of light corn syrup

1 teaspoon of black paste food coloring



  1. Wash and dry apples thoroughly.

  2. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.

  3. In a medium saucepan, add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved.

  4. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F (about 30 minutes). Remove pan from heat and add food coloring.

  5. Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.

Original recipe courtesy of:

I’ve made caramel before so I didn’t think this recipe would be an issue. However, making the caramel black was next to impossible. The recipe calls for 1 teaspoon of black food coloring gel, but I ended up using both bottles and it still came out a dark brown. I was very disappointed that my “poison” apples looked like regular candy apples. Also, this recipe is time consuming. It took almost an hour for my apples to be done, and then I had to let them cool for at least another 30 minutes. Also, you have to be super quick when dipping the apples in the caramel because it cools and hardens really fast. 

If you’re in a rush this is not the recipe for you. I wouldn’t recommend this recipe because it took forever and it didn’t really fit the spooky vibe I was going for. They tasted great though.

Out of the 5 recipes I tried, I loved 3 ½. The half is for the Dark and “Spooky” drink that I still haven’t decided how I feel about. The easiest and quickest recipes were the Mud and Worms and the Halloween Sunset.

Halloween is coming soon, don't forget to try these treats yourself.

FoodDIG MAGComment