Ghost Milkshakes Recipe

Celebrate Halloween with these spooky and delicious Ghost Milkshakes! A simple and fun recipe for kids and adults.

Every year, we make these ghost milkshakes as many times as we can between Canadian Thanksgiving (the second Monday in October) and Halloween. If the kids had their way, they'd have them every day between these two days. This idea is one from the brilliant minds at Martha Stewart, and we've been making them every year since I saw it in their Halloween Holiday magazine. Click here to see how the professional milkshakes look; these are the ones my kids made.

Recipe: Ghost Milkshakes

Ingredients:

For the Ghost Face:
4 tablespoons chocolate chips (we used semi-sweet, but you could use bittersweet or milk chocolate)

For the Milkshake:
2 cups vanilla ice cream (our favorite brand is Häagen-Dazs)
1 cup milk
1 teaspoon vanilla
Whipped Cream (homemade is our favorite, but we used chocolate whipped cream from a can for this version)

For the Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
pinch of cinnamon

Instructions:

Chocolate-Chocolate Cupcakes Baked in a Rubber Glove - Halloween Twist!

This Halloween, try something spooky and delicious with these chocolate-chocolate cupcakes baked inside a latex glove for a fun witches' hand cake. Perfect for Halloween parties and gatherings!

This week for Tuesdays with Dorie, we were asked to make Chocolate-Chocolate Cupcakes with a Halloween twist. Although this isn't a cupcake, it does have a Halloween twist.

Hannah from BitterSweet was my inspiration for baking this cake in a latex glove. She baked the cutest cupcakes in silicon shot glasses (and I can't wait to try this too since I have these molds as well). Then, I was shopping at the grocery store keeping my mind open to possibilities, and there dangling on a clip next to the dishwashing liquid were No Name yellow latex gloves. Another inspiration was the classic Halloween punch bowl trick of freezing water in a rubber glove. Put the two together, and I came up with this Halloween cake. Whisk Twist How To
To make the cake as a Witches' Hand, wash a latex glove and let dry. This recipe makes one glove plus a few cupcakes. Line an 8x8 pan with parchment paper. Put the 8x8 pan on a parchment-lined cookie sheet to contain any overflow from the batter that seeps out during baking. Using a piping bag, fill the glove. Make sure you fill enough batter into the fingers. (Mine weren't full enough and broke easily after baking.) Don't fill the glove to the brim since the batter needs room to expand. Fold over the top of the glove. Bake the glove for 30 minutes to ensure the inside is done (but take the cupcakes out after 22-25 minutes). After the gloved cake has cooled, put it in the freezer. Once the cake is frozen, use a pair of scissors to cut off the glove, being extra careful around the fingers.

The fingers were very delicate (and actually didn't survive the glove removal in my case). To hide this problem, I wanted to use witches' fingers, but we only had three of these, so I found witches' fingernails at the dollar store. If you can find the fingers, they would look much better!

Recipe: Chocolate-Chocolate Cupcakes baked in a rubber glove

You can find the recipe for Chocolate-Chocolate Cupcakes in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Clara of I Heart Food4Thought who chose the recipe for this week.

Tasting Notes
I made this cake in the summer and loved it then too. It's a delicious chocolate cake that is fast becoming my goto chocolate cake recipe. The same daughter who said she wanted the Caramel-Peanut-Topped Brownie Cake for her birthday cake also claimed she wanted this one as her birthday cake! She loves chocolate! Boo!

Here's another Halloween idea: Wacky {Cup}Cakes baked in cookie cutters for Halloween.

Recipe for Next Week (November 4)
Rugelach on page 150 chosen by Piggy of Piggy’s Cooking Journal .

This was the first cake I learned how to make when I was a kid, and one probably many of you did too: Wacky Cake. The recipe card I have is dated 1948, so it's a tried and true recipe that is made and loved by kids.

In fact, if you google "Wacky Cake" you can find out that it's a cake from the Great Depression when eggs and butter were rationed.

Whisk Twist
To change it up, I baked them in Halloween cookie cutters that I lined with foil and sprayed. I only filled them three-quarters full and baked them a little less than the cake version. They popped out of the form perfectly.

Frosting
I have always had trouble decorating cakes (I wish I were an artist), so when I stumbled across this post by Astrid from La Cerise about using tracing paper or parchment paper and chocolate, I knew I wanted to try it. As it turns out, this has also been done with buttercream. Check out this cake at CakeCentral.com.

I traced the outline of the cookie cutter (next time I'll trace the inside of the cookie cutter!) onto parchment paper. Then, I filled in the outline with melted chocolate using a piping bag (sandwich ziploc bag). After freezing the chocolate, I peeled it off the parchment paper and placed the design on top of the cake shapes.

Recipe: Wacky {Cup}Cakes for Halloween

Makes: 1 8x8 pan or 9 cupcakes-in-cookie-cutters

Ingredients: