Haunting Halloween Treats

by Jessica on October 24, 2014

Check out Haunting Halloween Treats

by Jessica at Foodie.com

Halloween… barring Christmas and my birthday, it’s the best time of year! The colors, sounds, smells and treats warm my soul and put a smile on my heart.

To get in the mood, I’ve gathered sixteen of my favorite spooky recipes from the web and compiled them in a Foodie Collection just for you. From Boo-Nanas and Eye of Newt Pretzels to Zombie Eyes and Witches’ Brew, there’s a tricky treat for the kid in us all. Put together the perfect Halloween party with these dishes and you’re sure to have a hit on your hands!

Monster Krispie Treats | http://mybakingheart.com


Disclosure: This is a sponsored opportunity with Foodie.com and compensation was provided by Glam Media; however, the photography & opinions expressed herein are solely those of the author.


Two-Bite Chocolate Chip Cookies

by Jessica on October 23, 2014

Two-Bite Chocolate Chip Cookies | http://mybakingheart.com

With less than a week until Halloween, I’ve been immersing myself in all things black and orange. Costumes, wreaths, candles, paper goods and of course, sweet treats.

Tonight, I’m volunteering at a Fall Festival held for children and their parents or caregivers who’ve recently lost a loved one. It’s a magnificent cause and I’m honored to help out. We’ll have a coloring station, costume contest, music, games, prizes and a cake walk. But, where’s the fun in that without cookies, right? The recipe below is a fun one… not only are they easy, but they can be customized to whatever holiday or event you’re celebrating! Just change up the color of sprinkles and you’ve got a special treat that everyone will love.

Two-Bite Chocolate Chip Cookies | http://mybakingheart.com

Two-Bite Chocolate Chip Cookies

Yield: 4 dozen cookies


  • 1-1/2 c all-purpose flour
  • 1/2 tsp baking soda
  • 8 tbsp unsalted butter, at room temperature
  • 1/2 c granulated sugar
  • 1/2 c light brown sugar, packed
  • 1/4 tsp Kosher salt
  • 1 lg egg
  • 1 tsp pure vanilla extract
  • 12 oz semi-sweet chocolate chips
  • 1/4 c sprinkles or jimmies


Line four baking sheets with parchment; set aside. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes.

Scrape down sides of bowl and add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl.

Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl.

On low speed, add flour mixture in small amounts. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl, adding the chocolate chips and sprinkles and mixing thoroughly. Chill dough for at least 1 hour.

About 15 minutes before pulling dough from the refrigerator, preheat oven to 350 degrees F. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. Bake one sheet at a time for 12 to 15 minutes, until lightly browned. Remove from heat and transfer cookies to a wire rack to cool. Serve or store in an airtight container for up to 3 days at room temperature.

Adapted from Desserts by the Yard by Sherry Yard


Two-Bite Chocolate Chip Cookies | http://mybakingheart.com



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