CAKES M IN IS C U PCAKES

HALLOWEEN
109 TR E
recipes
ATS

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Thanksgiving
ideas!

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30
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Cover: Karen Tack; Shutterstock (2); Food & Photo (2); HBB (2); Are Media; Lines + Angles. This page: Adobe Stock (3); Shutterstock (2); Lines + Angles

38 34

40 22 4
4 FESTIVE SIPS 52 THANKSGIVING
All Hallows’ Eve will get off to a spirited start, You’re sure to be extra grateful for these
thanks to these easy and enchanting drinks guaranteed-to-please feasts—simply take
your pick from our easy upgrades on classics,
10 HALLOWEEN EATS plus quick-prep twists on holiday favorites
Spook-tacular small bites along with bewitching
main dishes make for mealtime magic 78 FALL FLAVORS
Celebrate any day (no holiday needed!) with
26 HALLOWEEN TREATS our collection of recipes featuring the best of
Delight ghouls and goblins of all ages with autumn—from apples and cinnamon to pumpkin
these sweets all dressed up for fright-night fun and maple, we’ve got treats to satisfy everyone

Celebrate with Woman’s World (ISSN 2469-8091) Vol. 11, No. 3, is published quarterly by a360 Media, LLC, 270 Sylvan Ave, Englewood Cliffs, NJ 07632. Periodical postage paid at Englewood Cliffs, NJ 07632 and at
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Celebrate! with Woman’s World 1

 Welcome to
our Halloween
celebration!
Y ou can feel it in the air—the days get shorter, the
breeze gets chillier and there’s magic all around.
The most bewitching time of the year is upon us!
Come All Hallows’ Eve, fun knows no bounds—and that’s
certainly true in the Woman’s World test kitchen, where our pros,
Susan Chiusano and Charles Grayauskie, have been conjuring up
spook-tacular eats and treats to delight goblins young and old. Mix
that up with clever tips and tricks, courtesy of Emily Boyette, and
you’ve got the recipe for foolproof festivities. But the good times
don’t stop there: We’ve also got tempting ideas for your best-ever
Thanksgiving and sweet treats that capture the flavors of fall. So
grab an apron, turn the page and let’s get cooking…
Getty; Michael Keel (2). Makeup/
Grooming: Joanie James (2)

a n Chiusano Charles
Grayaus
Sus kie

3
Spirited sips that
Bloody Jack-o’-Lanterns
A touch of chili powder on the rims
gives these brunch favorites a kick

4 tsp. chili powder 4 tsp. lemon juice

2 tsp. celery salt 2 tsp. prepared
Ice cubes horseradish
4 cups low-sodium from a jar
tomato juice 1 tsp.
2
⁄3 cup jalapeño Worcestershire
vodka sauce

In shallow dish, mix chili powder and

celery salt. Dip rims of 4 glasses in water,
then chili powder mixture; invert.

In ice-filled cocktail shaker, in batches,

mix next 5 ingredients; cover. Shake until
chilled, 30 sec. Strain into glasses.

SERVINGS: 4
ACTIVE time: 15 min.
TOTAL time: 15 min.

Worm Punch
Transform candy and green
apple vodka into a creepy-crawly
twist on a classic party punch

3 cups Green Cover; chill until

Berry Rush cold, 1–2 hrs.
Hawaiian Punch
1 cup green apple When ready to
vodka serve, stir in soda.
1
⁄4 cup lemon juice Divide mixture
2 cups lemon-lime evenly among 6
soda glasses. Garnish
Gummy worms with gummy
Spider straws worms. If desired,
(optional) add spider straws.

In large pitcher, SERVINGS: 6

combine Hawaiian ACTIVE time: 10 min.
Punch, vodka and TOTAL time: 2 hrs.,
lemon juice; stir. 10 min.

4 Celebrate! with Woman’s World

bewitch!
Conjure up plenty of fun with
these drinks that are sure to get
everyone in the Halloween spirit

Black Widow
Martini
Guests will be dying to try
this enticing mix of gin,
Midori and pineapple

2 Tbs. black 1 cup

decorating pineapple
sugar juice
Ice cubes Plastic spiders
1 cup gin (optional)
6 Tbs. Midori

Brush rims of 4 martini glasses

with water, then dip in sugar.
Invert. In ice filled cocktail shaker,
in batches, mix next 3 ingredients.
Cover; shake. Strain into glasses.
If desired, garnish with spiders.

SERVINGS: 4
HBB (2); Adobe ACTIVE time: 10 min.
Stock; Shutterstock
TOTAL time: 10 min.

Witch’s Brew
Apricot brandy gives this
potion extra-irresistible flavor

1 orange 1 cup apricot

1
⁄4 cup sugar brandy
2 cups red wine 1 (12 oz.) can
lemon seltzer

Peel orange. Squeeze 1 ⁄4 cup juice

from orange. In pot, mix sugar,
1
⁄3 cup water and peel; over medium-
high heat, simmer until sugar is dis-
solved, 1 min. Let cool; strain.

In pitcher, combine wine, brandy,

juice and syrup. Cover; chill 1–2 hrs.
When ready to serve, stir in seltzer.

SERVINGS: 4
ACTIVE time: 10 min.
TOTAL time: 2 hrs., 30 min.
 Eyeball Shots
Red Hots candies are the spicy
secret to these eye-catching
tequila shooters
1 3
⁄3 cup sugar ⁄4 cup silver tequila
1
2 tsp. Red Hots ⁄3 cup blue Curaçao
candies 2 Tbs. lime juice
2-3 drops red liquid Eyeball skewers
food coloring (optional)

In pot, combine sugar, 1 ⁄4 cup water and

candies; over medium heat, cook, stirring,
until sugar and candies dissolve, about 1 min.
Cool; tint red with food coloring. Divide
among 6 (3 oz.) glasses.

In cocktail shaker, combine next 3 ingre-

dients; over back of spoon, slowly pour into
glasses. If desired, garnish with skewers.

SERVINGS: 6
ACTIVE time: 15 min.
TOTAL time: 1 hr., 15 min.

Bloody Raspberry
Chillers
Our quick-prep raspberry syrup
adds just the right amount of
sweetness to this sip
1
⁄3 cup sugar 1 cup Campari
1 1
⁄2 cup raspberries ⁄2 cup whiskey
1
Ice cubes ⁄4 cup lemon juice

In small pot, combine sugar, raspber-

ries and 1 ⁄3 cup water; over medium heat,
cook, stirring, until sugar is dissolved and
raspberries break down, about 5 min. Place
fine mesh strainer over heat-proof bowl;
add berry mixture. Using spatula, stir and
push mixture through strainer; discard sol-
ids. Cover and chill syrup.

In ice-filled cocktail shaker, in batches,

mix next 3 ingredients with berry syrup.
Cover; shake 30 sec. Strain into glasses.

SERVINGS: 4
ACTIVE time: 15 min.
Shutterstock (2);
TOTAL time: 45 min. HBB (2)

6 Celebrate! with Woman’s World

 All Hallows’
Eve Sunset
No hocus-pocus needed to
layer up these sparklers

1 cup ruby red 1 cup citrus

grapefruit vodka
juice, chilled
1 cup
4 tsp. champagne,
grenadine chilled
8 drops red
4 drops neon
food coloring
purple
11 ⁄3 cups orange liquid food
juice coloring

In cocktail shaker, mix first 3

ingredients; pour into 4 cham-
pagne flutes. Mix juice and vodka;
slowly pour 1 ⁄4 of mixture into each
flute. Over back of spoon, slowly
pour champagne over juice. Add
1 drop purple food coloring to
each glass; stir into champagne.

SERVINGS: 4
ACTIVE time: 20 min.
TOTAL time: 20 min.

Mad Scientist Margaritas

Prepare to be possessed by this
peppery blend of tequila and fruit juice
3
⁄4 cup gold tequilajalapeño.
2 slices seeded fresh On plate,
jalapeño pepper mix sugar
2 Tbs. purple and salt.
decorating sugar Dip rims of
2 Tbs. kosher salt 4 glasses in
water, then
Ice cubes
sugar mixture;
1 cup white invert. Let dry.
cranberry juice
1
⁄2 cup limoncello In ice-filled shaker,
1
⁄4 cup fresh lime juice mix next 4 ingredients
4 drops neon purple with tequila. Cover;
liquid food coloring shake. Strain into
Seedless red grapes, glasses; add grapes.
halved
SERVINGS: 4
In bowl, mix tequila ACTIVE time: 20 min.
and jalapeño. Cover; TOTAL time: 2 hrs.,
let stand 2 hrs. Discard 20 min.
 Frankenstein Smoothies
For an adults-only version, add a
splash of white chocolate liqueur
2
⁄3 cup semisweet Snip small hole in
chocolate chips,one bottom corner;
melted pipe Frankenstein
1 tsp. oil hair, eyes and mouth
3 ⁄2 cups baby spinach on 2 (8 oz.) glasses
1

1 cup (1") peeled as shown. Chill until

pineapple chunks set, about 15 min.
1
⁄2 cup plain nonfat
Greek yogurt In blender, combine
1
⁄2 cup unsweetened remaining ingredi-
vanilla almond ents; cover. Puree
milk until smooth. Chill
1 kiwi, peeled, cut 1 hr. Stir mixture,
into 8 pieces then divide between
1 Tbs. honey decorated glasses.

In small bowl, com- SERVINGS: 2

bine chocolate chips ACTIVE time: 15 min.
and oil; transfer to TOTAL time: 1 hr.,
plastic sandwich bag. 15 min.

Ghostly Cider
This ghoulishly good spin
on a seasonal sipper gets a
zesty kick from gingery tea

2 lemon ginger tea bags

11 ⁄2 cups apple cider
11 ⁄2 cups spiced rum
1
⁄4 cup amaretto
Ghost Peeps and decorative
straws (optional)

In pot, bring 1 cup water to a boil;

add tea bags. Remove from heat;
steep 5 min. Discard tea bags; cool
mixture. Transfer to pitcher with
next 3 ingredients; chill 1–2 hrs.

Divide cider among 6 glass bottles.

If desired, poke hole in bottom of
Peeps; insert straws. Serve in drinks.

SERVINGS: 6
ACTIVE time: 20 min. Shutterstock (2)
TOTAL time: 2 hrs., 20 min.

8 Celebrate! with Woman’s World

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 Halloween
eats
F
rom devilishly delicious starters and small bites
to ghoulishly good main dishes, our collection
of festive recipes is sure to get your All Hallows’
Eve party started. And with our creative ideas for
appetizers and beyond—think transforming fresh
veggies and cream cheese into a skeleton crudités
platter or creating creepy fingers out of puff pastry
and asparagus spears—your fright-night fun has
never been simpler to whip up!
Shutterstock

Spider Deviled Eggs
Weave a web of delight when you serve these zesty bites
that get a quick kick, thanks to prepared wasabi sauce
12 eggs
1
⁄2 cup prepared guacamole
1
⁄4 cup prepared wasabi sauce,
such as Kikkoman
2 Tbs. mayonnaise
2 tsp. fresh lime juice
1
⁄4 tsp. salt
1
⁄4 tsp. pepper
24 large black pitted olives
1
⁄2 tsp. each black and white
sesame seeds
In medium pot, combine eggs
with enough water to cover by
11 ⁄2". Over high heat, bring to boil.
Cover; remove from heat. Let stand
12 min. Rinse under cold water 1
min. Cover with cold water and let
stand 5 min. Crack eggshells and
carefully peel under cool running
water. Dry with paper towels.
12 Celebrate! with Woman’s World
Are Media; Adobe
Stock; Food & Photo
Slice eggs in half lengthwise.
Transfer yolks to medium bowl;
place egg whites on serving platter.
Using fork, mash yolks into fine
crumble. Add guacamole, wasabi,
mayonnaise and lime juice; stir to
combine. Season with salt and pep-
per. Dividing evenly, spoon yolk
mixture into egg white halves.
Cut olives in half lengthwise.
Reserve 24 halves for spider bod-
ies. Cut remaining halves into 8
slices each for legs. Arrange 8 slices
on each egg to create legs; top
with olive halves for spider bodies.
Garnish with sesame seeds. Serve
immediately or cover and chill.
SERVINGS: 12
ACTIVE time: 1 hr., 15 min.
TOTAL time: 1 hr., 25 min.
Tombstone Dip
Roasted garlic is the easy
secret to big flavor in this
savory starter that’s sure to
keep the vampires at bay!
1 head garlic
3 Tbs. + 1 ⁄4 cup olive oil
1 large long loaf crusty bread,
about 20 oz.
1
⁄2 tsp. salt
1
⁄2 tsp. pepper
3 (15.5 oz.) cans cannellini
beans, rinsed, drained
2 Tbs. lemon juice
1 tsp. grated lemon zest
1 Tbs. chopped fresh parsley
Heat oven to 400°F. Slice 1 ⁄2" off
garlic top to expose cloves; drizzle
with 1 Tbs. oil. Wrap in foil. Bake
until cloves are softened, 25–30
min. Let cool 10 min. Squeeze gar-
lic from skins; discard skins.
Meanwhile, carefully cut 1" off
top of bread; cut into tombstone-
shaped pieces (about 3"x2").
Transfer to baking sheet. Cut trough
into top of bread, leaving 1" border
on all sides. Pull out inside of bread,
leaving 1" thickness at bottom. Cut
removed bread into bite-sized pieces
and arrange on baking sheet. Drizzle
with 2 Tbs. olive oil and sprinkle
with 1 ⁄4 tsp. salt and 1 ⁄4 tsp. pepper;
toss until coated. Bake until lightly
toasted, about 5 min.
In food processor, combine
beans, remaining 1 ⁄4 cup olive oil,
lemon juice, zest and roasted gar-
lic; process until smooth. Season
with remaining salt and pepper.
Spoon dip into hollowed bread
loaf. Sprinkle with parsley. Arrange
3 gravestone pieces on top of dip.
Serve with remaining toasted bread.
SERVINGS: 32
ACTIVE time: 25 min.
TOTAL time: 1 hr., 5 min.
 Halloween Eats
TRICK TO RINSE BEANS
The next time a recipe calls for
drained, rinsed beans, there’s no
need to dirty a colander. Instead
punch a few holes in the top and
bottom of the can, hold it under
the faucet and allow the water to
drain until the liquid runs clear.

MAKE IT INTO A BREAD BOWL!
We used a hollowed-out onion for our dip,
and for a fun twist, you can use a bread
bowl instead. Simply slice 1" off the top of a
roll, pull the soft bread out of the center and
fill with dip. Cut the extra bread into cubes,
toast, then serve alongside the veggies and
sour cream mixture for dipping.
14 Celebrate! with Woman’s World
Skeleton Crudités
No bones about it—our
lively mix of sour cream
and sweet onion is perfect
for dipping crisp veggies
2 Vidalia onions
2 Tbs. olive oil
1
⁄2 tsp. salt
11 ⁄2 cups sour cream
1
⁄2 cup mayonnaise
1
⁄4 cup creamy horseradish
2 Tbs. white balsamic vinegar
4 leaves green leaf lettuce
Packaged shredded carrots
21 ⁄2 orange mini peppers, 2
halved lengthwise, 1 ⁄2 cut into
strips
2 cups broccoli florets
12 mini peeled carrots
8 sugar snap peas
5 radishes
3 cups cauliflower florets
1
⁄2 seedless cucumber, sliced
2 large pitted black olives
Chop one onion; hollow out sec-
ond onion. In skillet, heat oil over
medium-low heat. Add chopped
onion and salt; cook, stirring, until
tender, 20–25 min. Transfer to bowl.
Let cool. Stir in next 4 ingredients;
spoon into hollowed onion. Chill.
For skeleton head, place dip at end
of cutting board. For hair, arrange
lettuce and shredded carrots around
onion. For shoulders, use 2 mini
pepper halves and broccoli. For
arms, use mini carrots, broccoli,
snap peas and 1 radish (halved). For
body, use cauliflower, cucumber,
pepper strips, broccoli and remain-
ing radishes (sliced). For legs, use
baby carrots, broccoli and snap
peas. For feet, use remaining pepper
halves. For eyes and teeth, use olives.
SERVINGS: 8
ACTIVE time: 1 hr., 15 min.
TOTAL time: 1 hr., 15 min.
 Hot Dog Mummies

Halloween Eats
Store-bought crescent
dough cut into strips is the
simple trick that turns hot
dogs into ghoulish bites

12 bun-size hot dogs,

from 2 (12 oz.) pkgs.
1 (8 oz.) tube refrigerated
crescent dough sheet
3 Tbs. honey mustard
1
⁄2 tsp. dried Italian seasoning
1 egg, beaten
4 Tbs. sour cream
Black concentrated food
coloring
Ketchup

Heat oven to 350°F. Cut each hot

dog in half crosswise. Unroll dough
into 12"x8" rectangle with 12"
side facing you. Brush dough with
3 Tbs. honey mustard; sprinkle
with Italian seasoning. Starting
from 12" side, cut dough into 48
(1 ⁄4" wide) strips. Carefully wrap
2 strips around each hot dog piece
7–8 times, leaving 1 ⁄4" opening
toward one end for eyes.

Place hot dogs on 2 ungreased

baking sheets. Brush with beaten
egg. Bake until golden brown,
about 15 min. For eyes, tint 2 Tbs.
sour cream black with food color-
ing; transfer to plastic sandwich
bag. Transfer remaining 2 Tbs. sour
cream to separate plastic sandwich
bag; snip tiny hole in one bottom
corner of each bag. Pipe eyes onto
mummies. Serve with ketchup.

EASY VARIATION
Make ’em Cheese Dogs: Cut
hot dogs into 2 pieces each. Cut
each lengthwise, cutting about
halfway through; fill each with 1 tsp.
shredded cheddar. Cut dough, wrap
and bake dogs as directed.

SERVINGS: 24
ACTIVE time: 1 hr.
Adobe Stock; HBB
TOTAL time: 1 hr., 15 min.

Celebrate! with Woman’s World 15


Creamy Guacamole
Avocados give this dip its creamy texture—to select, press
on stem end and choose ones that have just a bit of give
2 ripe avocados, pitted, peeled
1
⁄2 cup + 2 Tbs. sour cream
2 Tbs. + 2 tsp. fresh lime juice
1 Tbs. chopped jalapeño
1 tsp. garlic powder
1
⁄4 tsp. salt
1 scallion, finely chopped
1
⁄4 cup finely chopped cilantro
1 Tbs. chopped seeded tomato
Tortilla chips
Plastic spider (optional)
In food processor, combine avoca-
dos, 1 ⁄2 cup sour cream, 2 Tbs. lime
juice, jalapeño, garlic powder and
salt. Process until smooth. Stir in
scallion and cilantro.
Transfer guacamole to serving
bowl; smooth top. Mix remaining
16 Celebrate! with Woman’s World
sour cream with 2 tsp. lime juice;
transfer to small plastic food storage
bag. Snip hole in one corner. Pipe
3 concentric circles on guacamole.
Drag tip of small knife through
sour cream to create web. Top with
tomato. Serve with chips. If desired,
garnish with decorative spider;
remove before serving.
EASY VARIATION
Make it Bacon Guac: In skillet,
cook 2 strips bacon over medium-
high heat, flipping once, until crisp,
4 min. per side; drain on layer of
paper towels. Chop bacon. Prepare
guacamole as directed; stir in
bacon before decorating.
SERVINGS: 6
ACTIVE time: 20 min.
TOTAL time: 20 min.
Graveyard Dip
Guests will be delighted
when they dig in using
scary tombstone dippers
made easy from a tortilla
1 burrito-size flour tortilla
2 tsp. olive oil
8 oz. fresh chorizo, casings
removed
1 (16 oz.) can refried beans
3 cups salsa
2 cups sour cream
Brown concentrated food
coloring
1
⁄3 cup chopped cilantro
2 Tbs. lime juice
8 oz. Monterey Jack, shredded
4 scallions, sliced
Tortilla chips
Heat oven to 350°F. Cut tomb-
stones, crosses and scary tree from
tortilla. Brush with oil. Transfer to
baking sheet. Bake until dark brown,
10–12 min. Let cool.
Coat nonstick skillet with cooking
spray; heat over medium-high heat.
Add chorizo; cook, stirring and
breaking up with spoon, until no
longer pink, 10–12 min. Remove;
drain on paper towels. In bowl,
mix beans and 1 cup salsa; spread
in 10-cup baking dish. Top with
chorizo. Tint 2 Tbs. sour cream
with coloring; transfer to plastic
sandwich bag. Transfer 2 Tbs. sour
cream to separate sandwich bag;
snip hole in one bottom corner of
each bag. Decorate tortilla shapes.
In separate bowl, mix remaining
sour cream, cilantro and lime juice;
spread over chorizo. Top with Jack,
remaining salsa and scallions. Cover;
chill. When ready to serve, insert
tortilla shapes. Serve with chips.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 1 hr.
 Halloween Eats
EASY WAY TO STORE SCALLIONS
Many recipes call for scallions—trouble
is you have to buy a bunch. To avoid
limp leftovers, freeze them! To do: Place
sliced scallions in single layer; freeze
1 hour. Transfer bits to a freezer bag or
lidded jar. Freeze for up to a month, then
sprinkle them into recipes as needed.

Are Media (2); Food & Photo

PRO TIP TO PREP MEATBALLS
Your meatballs earn raves—only
trouble is, it’s time-consuming to
shape the balls to the same size for
even cooking. To cut prep time in half:
Roll the meat mixture into logs, cut
each log into equal pieces, then roll
each piece into a ball. Cook as desired.
 Spaghetti and

Halloween Eats
Eyeball Meatballs
Garnishing with cheese
and olives is the clever
trick to this dinner treat

2 slices white bread, torn

1
⁄4 cup milk
1 lb. ground pork
1
⁄4 cup grated Parmesan cheese
1 egg
3 Tbs. chopped fresh parsley
+ additional
1 clove garlic, minced
1
⁄4 tsp. salt
1
⁄4 tsp. pepper
2 thin slices fresh mozzarella
8 oz. thin spaghetti
1 (24 oz.) jar tomato-and-basil
pasta sauce
1
⁄2 cup red wine
12 slices black olives Shutterstock
(2); HBB
Red peppercorns

Heat oven to 350°F. Coat rimmed Apple-Pumpkin Soup

baking sheet with cooking spray.
In large bowl, combine bread and
milk; let stand until softened, 5 min.
Stir in pork, Parmesan, egg, 3 Tbs.
parsley, garlic, salt and pepper until
blended. Divide mixture into 12
portions. Shape each portion into
ball; place 2" apart on baking sheet.
Bake until cooked through, 25 min.
Using 3 ⁄4" round cutter, cut out
12 shapes from mozzarella. In pot
of salted boiling water, cook pasta
according to package directions;
drain. Return to pot. In separate
pot, mix sauce and wine; over
medium-low, cook, until heated
through, 10 min. Add sauce to
pasta; toss. Arrange meatballs on
top; add cheese, olives and pepper-
corns for eyes. If desired, garnish
with additional parsley.
SERVINGS: 4
ACTIVE time: 30 min.
TOTAL time: 55 min.
A splash of heavy cream stirred in at the end adds velvety
smooth texture to this warming bowl of mmm
3 Tbs. butter
2 cups sliced leeks, white part
only
2 apples, such as Granny
Smith, peeled, cored, diced
1 (15 oz.) can pumpkin puree
3 cups lower-sodium chicken
broth
3 sprigs thyme
1 sprig rosemary
1
⁄4 tsp. salt
1
⁄4 tsp. pepper
1
⁄3 cup heavy cream
Scooped out mini pumpkins,
pepitas, multigrain bread
toasts and parsley sprigs
(optional)
In large pot over medium heat,
heat butter until melted. Add
leeks; cook, stirring, until tender,
5 min. Add apples; increase heat to
medium high. Cook, stirring, until
apples begin to brown, 5 min. Add
pumpkin puree, chicken broth,
thyme, rosemary, salt and pep-
per. Bring to boil; reduce heat to
medium-low. Cover; cook, stirring
occasionally, until apples are tender
and flavors blend, 15 min. Remove
herbs. Let cool slightly.
In blender, in batches, process
mixture until smooth. Transfer
mixture to large pot. Stir in heavy
cream. Cook over low heat, stir-
ring often, until heated through,
about 5 min. Transfer to bowls, or
if desired, serve in scooped out mini
pumpkins and garnish with pepitas,
toasts and parsley sprigs.
SERVINGS: 8
ACTIVE time: 25 min.
TOTAL time: 45 min.

Celebrate! with Woman’s World 19

 Jack-o’-Lantern Stuffed Peppers
We filled these fun cups with a quick-prep turkey-and-bean
chili for a satisfying lunch or light supper

4 large orange bell peppers and ribs. Cut out faces. Place peppers
with stems and pepper tops on baking sheet.
2 Tbs. olive oil Drizzle with 1 Tbs. oil. Sprinkle
1
⁄2 tsp. salt with 1 ⁄4 tsp. salt and 1 ⁄4 tsp. pepper.
1 Roast until just tender, 20 min.
⁄2 tsp. pepper
1 medium onion, chopped In nonstick skillet, heat remain-
2 cloves garlic, chopped ing oil over medium-high heat. Add
2 tsp. chili powder onion; cook, stirring, until softened, EASY TRICK TO SLICING
5 min. Add garlic and chili powder; ONIONS SANS TEARS
1 lb. ground turkey
cook 30 sec. Add turkey; cook, stir- Onions add sweet-pungent
1 (15.5 oz.) can kidney beans, flavor to many dishes,
rinsed, drained ring, until browned, 8–10 min. Add
but cutting or chopping
next 3 ingredients; bring to boil. them always seems to
1 (10 oz.) can diced tomatoes
and green chilies Reduce heat to medium-low; cover. result in teary, bloodshot
Cook until flavors blend, 10 min. eyes. The easy fix:
1 (8 oz.) can tomato sauce
Stir in rice; cook 2 min. Stir in ched- Simply light a candle and
1 cup cooked rice dar and remaining salt and pepper. place it near your cutting
1 cup (4 oz.) shredded cheddar Spoon into peppers; add tops. board—the flame oxidizes
and deteriorates the
Heat oven to 400°F. Line rimmed SERVINGS: 4 sulfuric compound that’s
baking sheet with parchment. Cut ACTIVE time: 40 min. responsible for irritation.
1
⁄2" from pepper tops. Cut out seeds TOTAL time: 1 hr.

20 Celebrate! with Woman’s World

 Ghostly Pizzas
The secret to crisp crust every time? Pre-cook the dough before adding your sauce
and toppings, then bake until hot and bubbly for a crunchy bottom that holds its shape
3
⁄4 cup warm water
4 Tbs. olive oil
1 (¼ oz.) env. active dry yeast
13 ⁄4 cups all-purpose flour
1
⁄2 tsp. salt
15 pitted black olives
3 slices mozzarella cheese
1 cup prepared pizza sauce
2 Tbs. grated Parmesan cheese
Pinch of red pepper flakes
(optional)
20 slices pepperoni, from 3.5-oz.
pkg. (about 11 ⁄2 oz.)
Microgreens (optional)
Coat large bowl with cooking
spray. On low speed, using dough
hook, combine warm water, 3 Tbs.
oil and yeast; let sit until frothy, 4–5
min. Beat in flour and salt until
smooth dough forms, 3–4 min. (If
you don’t have a dough hook, knead
by hand on lightly floured sur-
face until smooth, about 10 min.)
Transfer dough to bowl; cover. Let
rise in warm place until doubled in
size, about 1 hr.
Cut olives in half. Set aside
10 halves for spider bodies. Cut
remaining olive halves into 3 slices
each for legs.
Heat oven to 450°F. Coat 2 baking
sheets with cooking spray. Punch
dough down. On lightly floured
surface, stretch or roll out to 2 (8")
rounds. Transfer dough to baking
sheets. Brush with remaining 1 Tbs.
oil. Bake dough until golden, 8–10
min., pushing dough down with
back of spoon if it puffs up.
Halloween Eats
Using 2" ghost-shaped cookie
cutter, cut out shapes from
mozzarella cheese. In bowl, stir
together pizza sauce, Parmesan
cheese and, if using, red pep-
per flakes. Spread evenly over
crusts. Top with pepperoni and
ghost shapes. Bake until cheese
is melted, about 5 min. Arrange
spider legs on each pizza in sets of 6
and top with olive halves. If desired,
garnish with microgreens.
EASY VARIATION
Make ’em Sausage Ghostly Pizzas:
Sub in 2 oz. cooked, crumbled Italian
sausage for the pepperoni. Continue
with recipe as directed.
SERVINGS: 4
ACTIVE time: 1 hr.
TOTAL time: 2 hrs.
Lines + Angles;
Shutterstock; HBB

Asparagus Fingers
Guests will be grabbing for these bites made of veggies
and rich cream cheese wrapped in buttery pastry strips
2
⁄3 cup mayonnaise
2 Tbs. Dijon mustard
1
⁄3 cup sliced natural almonds
1
⁄2 cup chive and onion cream
cheese, at room temp.
1 tsp. grated lemon zest
1 lb. thin asparagus
1 (17.3 oz.) pkg. frozen puff
pastry sheets, thawed
1 egg, beaten
2 Tbs. chopped fresh parsley
1 tsp. chopped chives
Heat oven to 400°F. In bowl,
stir together mayonnaise and mus-
tard; reserve. Chop 1 ⁄4 cup sliced
almonds; reserve. In separate bowl,
combine cream cheese and zest.
Line 2 baking sheets with parch-
ment paper. Trim asparagus to 6"
long spears.
Unfold 1 sheet of dough. On
lightly floured surface, roll out
22 Celebrate! with Woman’s World
Monster Burgers
Paprika and BBQ sauce
add smoky mmm to our
wickedly delicious spin on
an all-American classic
4 thin slices cheddar
1 lb. ground turkey
1 tsp. onion powder
1
⁄2 tsp. smoked paprika
1
⁄4 tsp. salt
2 leaves green leaf lettuce,
halved
4 hamburger buns, split
4 Kosher dill stackers or
diagonal slices mini
cucumber
1 tomato, sliced
¼ cup barbecue sauce, warmed
8 pimento stuffed olives
HBB; Shutterstock;
8 toothpicks
Food & Photo
Cut jagged edges along 1 side of
cheese slices. Position broiler rack
so top of burgers on rack on baking
dough to 12"x10" rectangle. Spread
with half of cream cheese mixture.
Starting from one 12" side, cut
dough into 12 (1" wide) strips.
Wrap each dough strip around 1–2
asparagus spears, leaving tip ends
sticking out. Place on baking sheet.
Brush with beaten egg. Sprinkle
with half of chopped almonds
and half of parsley. Repeat with
remaining ingredients to make
12 more asparagus bundles. Bake
until golden, about 20 min., adding
remaining sliced almonds to baking
sheet during last 1 min. of cooking
time. Let cool slightly.
Transfer to serving plate, inserting
remaining sliced almonds at tip end
for nails. Sprinkle mustard dip with
chives. Serve dip with asparagus.
SERVINGS: 24
ACTIVE time: 1 hr.
TOTAL time: 1 hr., 30 min.
sheet will be 4" from heat source.

Halloween Eats
Heat broiler. Line rimmed baking
sheet with foil. In bowl, combine
turkey, onion powder, smoked
paprika and salt; mix until just
combined. Shape into 4 (1 ⁄2" thick)
burgers; place on baking sheet.
Broil burgers, flipping once, 2–3
min. per side for medium-rare or to
desired doneness.

Place lettuce leaves on roll bot-

toms; top with burgers. For
tongues, place 1 pickle or cucumber
slice on each burger allowing half to
stick out as shown. Top with tomato
slices and cheese with jagged side
hanging out. Dividing evenly,
drizzle barbecue sauce over pickles
or cheese. Add roll tops. For eyes,
skewer 1 olive crosswise onto each
toothpick. Insert 2 skewers into
each bun top as shown.

SERVINGS: 4
ACTIVE time: 25 min.
TOTAL time: 30 min.

Hauntingly Good Chili

Creamy mashed potatoes transform into ghostly toppers for
the perfect finishing touch on these hearty bowls

1 Tbs. olive oil stirring and breaking up meat, until

8 oz. ground chicken
1 medium onion, minced
1 cup grated zucchini
1
⁄4 cup grated carrot
1 clove garlic, minced
1 tsp. chili powder
1 (16 oz.) can chili kidney
beans, such as Bush’s
1 (8 oz.) can tomato sauce
2 Tbs. chopped fresh cilantro
1
⁄4 tsp. salt
2 cups prepared mashed
potatoes
1 cup shredded cheddar cheese
1 scallion, sliced
8 capers
In skillet, heat oil over medium
heat. Add chicken and onion; cook,
no longer pink, about 10 min. Add
zucchini, carrot, garlic and chili
powder; cook, stirring occasion-
ally, until vegetables are tender,
1–2 min. Stir in beans and tomato
sauce. Bring to a boil; reduce heat
to medium-low. Cover; cook until
flavors blend, about 10 min. Stir in
cilantro. Season with salt.
Meanwhile, heat mashed potatoes
until soft, adding water if needed to
thin. Divide chili among 4 rame-
kins or bowls. Sprinkle cheddar and
scallion over. Pipe or spoon potatoes
over cheese to form ghosts; insert
2 capers into each for eyes.
SERVINGS: 4
ACTIVE time: 30 min.
TOTAL time: 45 min.

Celebrate! with Woman’s World 23


PERFECTLY SHAPED
BURGERS EVERY TIME
From-scratch patties often
bulge as they cook, making it
tough to add toppings. The fix:
After shaping the patty, make an
indent in the center. The dip will
disappear during cooking.
24 Celebrate! with Woman’s World
Creepy Burgers
Onions cooked low and
slow, then stirred into the
meat mixture add a sweet-
savory note to these treats
13 dill pickle chips
1
⁄3 cup mayonnaise
2 Tbs. tomato paste
2 tsp. sriracha
1 Tbs. olive oil
1 onion, chopped
2 lbs. ground beef
1
⁄4 tsp. salt
6 slices white cheddar
(optional)
6 hamburger buns
11 ⁄2 cups shredded lettuce
1 tomato, sliced
6 small black olives, halved
6 (1") slices red onion
Chop 1 pickle chip. In bowl, mix
mayonnaise, tomato paste, sriracha
and chopped pickle. In nonstick
skillet, heat oil over medium-high
heat. Add chopped onion; cook,
stirring occasionally, until browned,
10 min. Add 1 ⁄2 cup water; reduce
heat to medium-low. Cover; cook,
stirring occasionally, until onions
are caramel in color, about 20 min.
Transfer to bowl; let cool.
Prepare grill for medium-high
direct-heat cooking. Add beef and
salt to bowl with onion mixture;
mix until just combined. Shape into
6 patties. Grill, flipping once, 4–5
min. per side for medium-rare. If
desired, top each burger with 1 slice
cheese. Grill, covered, until cheese
melts, 1 min. Top bun bottoms with
lettuce, mayonnaise mixture, tomato
and burgers. If desired, create faces
with remaining pickles, olives and
onion. Serve with bun tops.
SERVINGS: 6
ACTIVE time: 30 min.
TOTAL time: 30 min. + grill
prep time

Hot Dog Spiders
Spaghetti strands make clever legs for these cute bites
1 sheet refrigerated piecrust
dough, from 14.1-oz. pkg.
4 hot dogs
32 pieces thin spaghetti, broken
in half
1 orange
1
⁄2 cup bottled barbecue sauce
1
⁄4 cup honey mustard
2 Tbs. ketchup
Heat oven to 400°F. Grease bak-
ing sheet. Using spider-shaped
cutter, cut out shapes from dough.
Transfer to baking sheet. Bake until
golden, 8–10 min. Let cool.
Bring large pot of water to a boil.
Cut each hot dog crosswise into
4 pieces. From one cut side, insert 4
pieces of spaghetti into each hot dog
piece, pushing all the way through
and coming out the opposite end.
Halloween Eats
Shutterstock (2); Adobe
Stock; Food & Photo
In 2 batches, add hot dog pieces to
boiling water; cook until pasta is al
dente, about 7 min. Drain on paper
towels. Transfer to serving plate.
Grate 1 ⁄2 tsp. zest and squeeze
1
⁄4 cup juice from orange into small
pot; stir in barbecue sauce and
mustard. Over medium heat, bring
mixture to a boil. Reduce heat to
medium-low; cook, stirring occa- BEST WAY TO ZEST
sionally, until thickened, 5 min. Citrus zest adds a zingy
pop to many dishes, but
the fruit’s soft, oily skin
Transfer ketchup to plastic food can slip around in your
storage bag; snip 1 ⁄8" opening from hands while running along
one bottom corner. For eyes, pipe the rasp, especially if your
2 dots ketchup on each hotdog as zester is dull. The solution:
shown. Serve with dipping sauce Freeze fruit for 15 minutes.
and piecrust spiders. The firmed-up surface will
be easier to zest, plus the
SERVINGS: 4 peels will retain more oils to
ACTIVE time: 20 min. deliver a bigger punch.
TOTAL time: 30 min.
Celebrate! with Woman’s World 25
Shutterstock
 Halloween
treats
T
hese bewitchingly good sweets only seem
like magic—with our easy-do directions, it’s a
breeze to transform ordinary ingredients into
enchanting delights. Whether you turn cookies into
the cutest monsters or grow a patch of mini pumpkin
Bundts, you’ll be inspired to take your pick from one
(or more!) of our eye-popping ideas!

Witch’s Hats
These spellbinding treats make fun tops for cupcakes too
1 (12 oz.) pkg. dark cocoa
candy melts, 2 cups, melted
8 chocolate wafer cookies
8 sugar ice-cream cones, from
5.25-oz. pkg.
8 (91 ⁄2"x1 ⁄4") strips sour belts
candy
1
⁄3 cup M&M’s Minis
Line baking sheet with wax
paper. In microwave-safe bowl,
reserve 2 Tbs. melted candy melts.
Working with one at a time, brush
some of remaining candy melts over
top of 1 wafer cookie, then over 1
ice-cream cone to cover completely.
On baking sheet, carefully place
cone on cookie. Wrap 1 sour belts
candy strip around base of cone.
Repeat with remaining cookies,
cones and sour belts. Let stand until
dry, about 20 min.
28 Celebrate! with Woman’s World
Microwave reserved candy in 10
sec. intervals until melted. Using
toothpick, apply dot of candy to 1
M&M’s Mini, then attach to cone
hat. Repeat with remaining candy
melts, M&M’s and hats. Return to
baking sheet and let stand until dry,
about 20 min.
EASY VARIATION
Make ’em Mousse-Filled Witch’s
Hats: Coat cones and cookies as
directed, transfer to baking sheet
and let dry separately. Fill cones
with chocolate mousse. Using
candy melts, attach cookies to
cones, coated side down; invert.
Attach sour belts and M&M’s Minis
candy with candy melts as directed.
SERVINGS: 8
ACTIVE time: 45 min.
TOTAL time: 1 hr., 25 min.
Pumpkin Mini
Bundt Cakes
Convenient canned
pumpkin combines with
brown sugar to create
these adorable treats
1 cup all-purpose flour
1 tsp. pumpkin pie spice
1 tsp. baking powder
1
⁄2 tsp. baking soda
1
⁄4 tsp. salt
1 cup canned pumpkin
3
⁄4 cup packed light brown sugar
1
⁄2 cup oil
2 eggs
7 cups confectioners’ sugar
10 Tbs. milk
Orange concentrated food gel
1 (4.25 oz.) tube orange
decorating icing with plain tip
Assorted candy eyes
1 (4.25 oz.) tube black
decorating icing with plain tip
2 green gummy worms
Heat oven to 325°F. Coat 12
1
( ⁄3 cup capacity) mini Bundt cake
molds with baking spray with flour.
In bowl, mix flour, spice, baking
powder, baking soda and salt. In
large bowl, mix pumpkin, brown
sugar, oil, eggs and 2 Tbs. water.
Stir in flour mixture. Divide among
molds. Bake until pick inserted near
centers comes out clean, about 18
min. Let cool 5 min. Transfer from
pans to racks; let cool completely.
Place cakes on rack over baking
sheet. In bowl, mix confectioners’
sugar and milk; tint with coloring.
Spoon over cakes. Let set 15 min.
Pipe orange lines on cakes. Attach
eyes with dab icing. Decorate with
black frosting. Cut stem pieces from
gummy worms; place on cakes.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 2 hrs., 30 min.
 Halloween Treats

POWDERED SUGAR IN A PINCH

You’re ready to make your signature
dessert, only to find you’re out of
the sweet, powdery stuff. The quick
fix? Combine granulated sugar with
cornstarch (about 1 Tbs. per cup of
sugar) in your food processor and
Lines + Angles; Karen process until light and fluffy.
Tack; Food & Photo
SQUEEZE MORE OUT OF CITRUS
Fresh citrus juice adds tangy zip to
desserts and other dishes, so you want
to squeeze every drop of goodness. To
do: Microwave the fruit for 15 seconds,
then juice as usual. The heat will break
down the membranes in the flesh so it
releases the maximum amount of juice.
 Spooky
Spider Cake
Candy melts transform
into spiderwebs on this
frighteningly good cake

1 (12 oz.) bag white candy

melts, melted
Regular and mini Oreos cookies,
split
M&M’s Minis candies

Halloween Treats
Black licorice laces, cut into
small pieces
11 ⁄2 cups butter, at room temp.
41 ⁄2 cups confectioners’ sugar
1
⁄2 tsp. grated orange zest
3 Tbs. fresh orange juice
1 tsp. orange concentrated
food coloring
2 (8") baked cake layers
Wooden skewers

On sheet of paper, draw 3 spider Are Media; Food &

webs; place on baking sheet. Cover
drawings with wax paper. Transfer
1
⁄2 cup candy to plastic sandwich
bag; snip hole in corner. Pipe some
of candy onto wax paper, tracing
drawings. Chill 5 min. Using dots
of melted candy, attach M&M’s to
tops of Oreos for eyes and licorice to
filling side for legs. Attach 1 regular
Oreo to wooden skewer with candy.
On medium-high, beat butter
until fluffy, 2–3 min. On low, grad-
ually beat in confectioners’ sugar,
then zest, juice and coloring. On
medium-high, beat until fluffy, 2–3
min. Place 1 cake layer on serving
plate; spread top with 1 cup frost-
ing. Top with remaining cake layer.
Spread top and side of cake with
remaining frosting. Drizzle melted
candy over cake as shown; let set.
Decorate cake with webs, propping
up with skewers as needed; add
cookie spiders as shown.
SERVINGS: 16
ACTIVE time: 1 hr., 15 min.
TOTAL time: 1 hr., 15 min.
Photo; Shutterstock
Almond Fingers
For even more mmm, serve these creepy bites with a side
of chocolate-hazelnut spread for dipping
12 blanched whole almonds
1 (7 oz.) pkg. almond paste
1 cup confectioners’ sugar
1 egg white
1
⁄2 tsp. vanilla extract
1 cup all-purpose flour
Brown concentrated food gel
Heat oven to 375°F. Line baking
sheet with parchment paper. Add
almonds to paper. Bake until lightly
toasted. Transfer to plate; let cool.
On medium speed, beat almond
paste, confectioners’ sugar and egg
white until smooth. Add vanilla
extract and beat to combine. Add
flour and beat until smooth but
thick dough forms, about 2 min.
Portion 1-tablespoon-size mounds
of dough onto clean work surface.
Using moist fingers on lightly
floured surface, roll each portion
into 4"-long by 1 ⁄2"-wide rope. Place
1" apart on baking sheet. Lightly
pinch and flatten dough ropes to
resemble finger shapes. Use small
knife to score lines on dough fingers
to resemble knuckles. Split almonds
in half. Press 1 half onto top of
each finger to create nails, brushing
dough lightly with water if needed
to help them adhere. Using small
food-safe brush, decorate fingers
with brown food coloring.
Bake until golden brown, 12–14
min. Let cool on baking sheet. If
desired, stand fingers up in glass or
transfer to serving plate.
SERVINGS: 24
ACTIVE time: 45 min.
TOTAL time: 1 hr., 15 min.

Celebrate! with Woman’s World 31

 Ghoulishly Good Citrus Bars
For a sweet surprise, we used donut holes to make ghosts
2 cups all-purpose flour
2 tsp. baking powder
1
⁄4 tsp. salt
1
⁄2 cup butter, melted
3
⁄4 cup sugar
3 eggs, beaten
1 tsp. grated lemon zest
1
⁄2 tsp. grated orange zest
Orange concentrated food
coloring
16 plain donut holes
3 cups white candy melts,
melted
Brown M&M’s Minis candies
Heat oven to 350°F. Line 9"
square baking pan with enough foil
to overhang sides by 2"; coat with
cooking spray. Line rimmed baking
sheet with wax paper. In bowl, com-
bine flour, baking powder and salt.
In separate bowl, combine butter
32 Celebrate! with Woman’s World
and sugar. Stir in eggs then flour
mixture. Divide batter into 2 bowls.
Stir lemon zest into 1 bowl. Stir
orange zest into remaining bowl;
tint orange. Dollop batters in pan;
swirl together. Bake until tooth-
pick inserted into center comes
out clean, 25–30 min. Let cool in
pan; using foil, remove from pan.
Carefully remove foil. MEASURE FLOUR
ACCURATELY
Cut into 16 squares. Transfer to Scooping up flour with
baking sheet. Attach 1 donut hole to a measuring cup, then
each square with dab candy melts. shaking to level can pack
in too much, making your
Spoon remaining candy melts over
treats dry. For better results,
donut holes, allowing some to drip try this pro tip: Gently spoon
down sides (remelt candy as needed the flour into the cup until it’s
according to package directions). over-filled, then sweep off
While still wet, press on candies. the excess using a straight
edge. This way, the flour
SERVINGS: 16 stays light and airy—and all
ACTIVE time: 1 hr., 15 min. your baked goods will too.
TOTAL time: 3 hrs., 15 min.
 Candy Ice-Cream Tart
This cool treat comes together with just 5 ingredients! Not
a fan of peanut butter? Swap in York Peppermint Patties for
the peanut butter cups and M&M’s for the Reese’s Pieces
1
⁄4 cup butter
24 Oreo cookies, from
1 (14.3 oz.) pkg.
13 Reese’s peanut butter cups,
from 7 (1.5 oz.) pkgs.
1 (48 oz.) cont. vanilla ice
cream, slightly softened
1
⁄3 cup Reese’s Pieces
candy
Coat 9"x3" springform pan with
cooking spray. In microwave-safe
bowl, microwave butter in 15-sec.
intervals, stirring, until melted,
about 1 min. In food processor,
pulse cookies until finely ground.
In medium bowl, combine cookie
crumbs and butter. Press mixture
into bottom and 11 ⁄2" up side of pan.
Freeze until firm, about 15 min.
Shutterstock; Food & Photo;
Are Media; Lines + Angles
Spacing evenly apart, place peanut
butter cups upside down on crust
bottom. Spread ice cream over pea-
nut butter cups. Cover; freeze until
firm, about 4 hrs. Remove side of
pan. Coarsely chop Reese’s pieces;
sprinkle over ice cream. Let soften
slightly before slicing and serving.
EASY VARIATION
Make it Triple Candy Pie: Stir 1
chopped chocolate-covered toffee
bar, such as Heath bar or Skor bar,
into the softened vanilla ice cream
before spreading over the peanut
butter cups. Continue with recipe.
SERVINGS: 12
ACTIVE time: 30 min.
TOTAL time: 4 hrs., 45 min.
SLICE ICE CREAM
Halloween Treats
CAKES WITH EASE
Forgot to take your ice
cream cake out of the
freezer to soften before
your get-together? No
problem! Run your knife
under hot water for 15
seconds. This will warm
the blade so it slides
cleanly through the cold
layers just like through
butter. Repeat as needed
until the last piece is cut.

Bat Cookies
Almond extract adds a nutty note to these crispy treats
2cups all-purpose flour
1
⁄4
tsp. baking soda
1
⁄4
tsp. salt
3
⁄4
cup butter, at room temp.
2
⁄3
cup granulated sugar
1egg
1tsp. almond extract
1(16 oz.) pkg. confectioners’
sugar
3 Tbs. meringue powder
1 tsp. vanilla extract
Orange and black concentrated
food colorings
Heat oven to 350°F. Line baking
sheets with parchment paper. In
medium bowl, combine flour, bak-
ing soda and salt. On medium speed,
beat butter and granulated sugar
until fluffy. On low, beat in egg
and extract. Gradually beat in flour
mixture until just combined. Shape
34 Celebrate! with Woman’s World
into disk; wrap in plastic wrap.
Chill until firm, 30 min.
On floured surface, roll out dough
to 3 ⁄16" thick. Using 4" bat cutter, cut
out shapes, rerolling scraps. Place 1"
apart on baking sheets. Bake until
golden, 9–11 min. Let cool 5 min.
Transfer to racks; let cool.
On low, beat confectioners’
sugar, meringue and 1 ⁄3 cup warm
water until glossy. Beat in vanilla.
Transfer 1 ⁄4 cup to bowl; tint orange.
Transfer to disposable pastry bag;
snip 1 ⁄8" opening. Tint remaining
icing black; spread on cookies. Pipe
on orange lines; pull toothpick
through. Let stand 1 hr.
SERVINGS: 16
ACTIVE time: 1 hr., 30 min.
TOTAL time: 2 hrs., 30 min.
Candy Corn
Cupcakes
Convenient marshmallow
creme is the easy secret to
the light-as-air frosting on
our orange-kissed delights
1 (15.25 oz.) pkg. yellow cake
mix
3 eggs
1
⁄2 cup oil
2 tsp. grated orange zest
Orange concentrated food
coloring
3
⁄4 cup butter, at room temp.
11 ⁄2 cups marshmallow creme,
from 7.5-oz. jar
11 ⁄2 cups confectioners’ sugar
1 tsp. vanilla extract
24 pieces candy corn
Heat oven to 325°F. Line 24 muf-
fin cups with cupcake liners. On
low speed, beat cake mix, eggs, oil,
zest, and 1 cup water until com-
bined, 30 sec.; on medium, beat
until fluffy, 2 min. Tint to desired
color with orange food coloring.
Divide batter evenly among cup-
cake liners. Bake until toothpick
inserted in centers comes out clean,
15–18 min. Let cool in muffin pans
5 min. Transfer from pans to rack;
let cool completely.
On medium speed, beat butter
until light and fluffy, 2 min. On
low speed, beat in marshmallow
creme, then confectioners’ sugar
and vanilla until combined.
On medium speed, beat marsh-
mallow mixture until fluffy, 2–3
min. If desired, transfer frosting to
pastry bag fitted with 1 ⁄2" plain tip.
Pipe or spoon frosting over cupcakes.
Top each with 1 piece candy corn.
SERVINGS: 24
ACTIVE time: 50 min.
TOTAL time: 2 hrs.
 TRICK TO WARM COLD BUTTER
You’re ready to get mixing but forgot
to set the butter out to soften. The fix:
Cut butter into pieces. Pour boiling
water into a bowl, spill it out and
invert the bowl over the butter for 5
minutes. The residual heat will soften
the pieces without melting them.

Halloween Treats

Food & Photo (2);

Lines + Angles
Are Media;
Lines +
Angles
 Espresso Cocoa
Skeleton Cookies
We transformed a beloved
Christmas classic into the
spookiest of treats

13 ⁄4 cups all-purpose flour

1 Tbs. unsweetened cocoa
powder
1 Tbs. instant espresso powder
1
⁄4 tsp. baking soda

Halloween Treats
1
⁄4 tsp. salt
3
⁄4 cup butter, at room temp.
3
⁄4 cup packed light brown sugar
1 egg
1 tsp. vanilla extract
1
⁄2 cup white candy melts

Heat oven to 350°F. Line bak-

ing sheets with parchment paper.
In bowl, whisk flour, cocoa pow-
der, espresso powder, baking soda
and salt until combined; reserve.
On medium speed, beat butter
and brown sugar until fluffy, 1–2
min. Beat in egg and vanilla until
smooth. On low, gradually beat in
reserved flour mixture until just
combined. Shape dough into disk;
wrap tightly in plastic wrap. Chill
until firm, about 30 min.
On lightly floured surface, roll
out dough to 1 ⁄4" thickness. Using
4" gingerbread man cookie cutter,
cut out shapes, rerolling scraps as
needed. Place 1" apart on baking
sheets. Bake until edges are lightly
browned, 8–10 min. Cool on bak-
ing sheets 5 min. Transfer to racks;
let cool completely.
In microwave-safe bowl, micro-
wave candy according package
directions. Transfer to disposable
pastry bag or plastic sandwich bag;
snip 1 ⁄8" opening. Decorate cookies
as desired. Let dry.
SERVINGS: 18
ACTIVE time: 1 hr.
TOTAL time: 2 hrs.
Ginger Spice Donuts
Kissed with brown sugar and a hint of molasses, these
melt-in-your-mouth sweets will have all eyes on them
31 ⁄2 cups all-purpose flour
1
⁄2 cup packed dark brown sugar
1 Tbs. ground ginger
2 tsp. ground cinnamon
2 tsp. baking powder
1
⁄2 tsp. baking soda
1
⁄2 tsp. salt
1 egg
6 Tbs. butter, melted
1
⁄4 cup molasses
1 cup + 4 Tbs. milk
3 cups confectioners’ sugar
Green concentrated food
coloring
Small candy eyes
Heat oven to 350°F. Line 2 bak-
ing sheets with parchment paper. In
large bowl, combine flour, brown
sugar, ginger, cinnamon, baking
powder, baking soda and salt. In
separate bowl, combine egg, butter
and molasses; stir in 1 cup milk.
Stir egg mixture into flour mixture
until dough forms. Divide in half.
On lightly floured surface, work-
ing with half of dough at a time, roll
out to 1 ⁄3" thick. Using 3" and 11 ⁄2"
round cutters, cut out rounds then
centers, rerolling scraps as needed.
Repeat with remaining dough.
Transfer cutouts to baking sheets.
Bake until baked through, about 15
min. Transfer from baking sheets to
rack; cool. Mix confectioners’ sugar
and 3 Tbs. milk, adding remaining
milk 1 ⁄2 tsp. at a time if too thick.
Tint with food coloring; spread over
donuts. Decorate with candy eyes.
SERVINGS: 16
ACTIVE time: 1 hr.
TOTAL time: 2 hrs.

Celebrate! with Woman’s World 37

 Pumpkin Patch Cupcakes
Mix-easy cupcakes get a tasty seasonal upgrade with
canned pumpkin and from-scratch buttercream
12 Oreo cookies
1 (15.25 oz.) pkg. spice cake mix
1 (15 oz.) can pumpkin
2 eggs
1
⁄3 cup oil
2 cups butter, at room temp.
4 cups confectioners’ sugar
Green concentrated food
coloring
Mello crème pumpkin candies
In food processor, process cook-
ies until finely ground. Transfer to
small bowl; reserve.
Heat oven to 350°F. Line 20 muf-
fin cups with cupcake liners. On
low speed, beat cake mix, pumpkin
(replaces water in package direc-
tions), eggs and oil until blended,
30 sec.; on medium, beat until
38 Celebrate! with Woman’s World
fluffy, 2 min. Evenly divide batter
among cupcake liners. Bake until
toothpick inserted into centers
comes out clean, 18–20 min. Let
cool in pans 10 min. Transfer from
pans to racks; let cool completely.
On medium, beat butter until
fluffy, 2 min. On low, gradually
beat in confectioners’ sugar until
smooth. On medium-high, beat
until fluffy, 2–3 min. Tint to
desired shade of green with food
coloring. If desired, transfer frost-
ing to pastry bag fitted with star tip.
Pipe or spoon frosting on cupcakes.
Top with reserved cookie crumbs
and pumpkin candies.
SERVINGS: 20
ACTIVE time: 50 min.
TOTAL time: 2 hrs., 15 min.
PRO TIP TO PREVENT
BATTER SPLATTER
A clever way to ward off
a mess when using your
handheld mixer: Poke two
holes in a paper plate the
same distance apart as
the beaters on your mixer,
then slide the beaters
through the holes, attach
the beaters to the mixer and
use as usual. The plate will
act as a shield, catching any
splatters as you work.
 Banana
Mummy Pops
With only 5 ingredients,
these cool treats are a
breeze to put together
2 large firm-ripe bananas
12 lollipop sticks
2 cups white candy melts
1
⁄2 cup dark cocoa candy melts
Orange and green M&M’s minis
MESS-FREE WAY TO MELT CHOCOLATE
A drizzle of chocolate takes treats over the top,
but melting and transferring it to a piping bag
can be a hassle. An easier way: Place chocolate
or candy melts in a plastic baggie, seal and
submerge in hot water. Let sit 5 minutes, then
knead the bag until the chocolate is melted. Snip
off one corner of the bag and use to decorate.

Halloween Treats
candies

Line baking sheet with parchment

or wax paper. Peel and slice bananas
crosswise into thirds. Cut each piece
in half lengthwise. Carefully insert
1 lollipop stick into each piece
and transfer to lined baking sheet.
Freeze at least 30 min.

Melt candy melts in separate bowls

according to package directions. Dip
1 banana piece into white candy, let-
ting excess drip off and gently wiping
excess from back; transfer to baking
sheet. Repeat until all bananas are
coated. Transfer remaining white
candy to small disposable pastry bag
or plastic sandwich bag; repeat with
cocoa candy. Snip small hole in cor-
ner of each bag.

Pipe 2 dots to attach M&M’s on

each banana for eyes. Using white
and/or cocoa candy, drizzle bananas
in mummy pattern. Serve immedi-
ately or freeze at least 30 min.

EASY VARIATION
Make ’em Jack-o’-Lantern Pops:
Sub in 12 strawberries for bananas;
insert sticks. Sub in 2 cups orange
candy melts (melted) for white. Dip
strawberries in melted candy. Pipe
on orange vertical lines to create
pumpkin ribs. Pipe eyes, noses and
mouths using cocoa candy melts.

SERVINGS: 12
ACTIVE time: 25 min.
Adobe Stock; Food &
TOTAL time: 1 hr., 25 min. Photo; Lines + Angles

DRY CAKE POPS
WITH EASE
We like to stick cake pops
into foam blocks to let ’em
dry. None on hand? Invert
a colander, sticking each
dipped pop into a hole and
spacing far enough apart
so they don’t touch.
40 Celebrate! with Woman’s World
Frankenstein
Cookie Pops
Everyone will scream with
delight when they bite into
these scary-good treats
and find peanut butter
filling on the inside!
1
⁄4 cup semisweet chocolate
chips
2 Tbs. peanut butter
12 Golden Oreo cookies
3 cups light green candy melts
12 (8") lollipop sticks or wooden
skewers
1
⁄3 cup chocolate sprinkles
Small candy eyes
1 (4.25 oz.) tube black
decorating icing fitted with
plain tip
In microwave-safe bowl, micro-
wave chocolate chips in 30-sec.
intervals, stirring, until melted.
In bowl, whisk melted chocolate
and peanut butter until combined.
Chill until slightly thickened and
spreadable, about 10 min. Line
2 rimmed baking sheets with wax
paper. Separate Oreo cookie halves.
Dividing evenly, spread peanut but-
ter mixture over cream filling onto
12 Oreo halves, about 1 tsp. each.
In microwave-safe bowl, micro-
wave candy melts in 30-sec. inter-
vals, stirring, until melted. One at a
time, dip 1" of stick into green candy
melts; place in center of Oreo half
without filling. Top with filling-
topped cookie; press together. Place
on baking sheet. Chill until set,
15 min. Remelt candy. One at a
time, dip pops into candy melts, tap-
ping off excess. While still wet, add
sprinkles. Press on eyes. Transfer to
baking sheet; let dry. Pipe on scars
and mouths with black icing.
SERVINGS: 12
ACTIVE time: 1 hr., 15 min.
TOTAL time: 2 hrs.

Rhapsody Media; HBB;
Adobe Stock; Lines + Angles
Vampire Ice-Cream Sandwiches
Strawberry-flavored ice cream makes for the most
delicious surprise inside these spooky cookie sandwiches
8 Tbs. butter, at room temp.
1 cup sugar
1 egg
1
⁄2 tsp. vanilla extract
1 cup all-purpose flour
1
⁄3 cup unsweetened cocoa
powder
1
⁄2 tsp. baking soda
1 cookies; top half with ring of mini
⁄4 tsp. baking powder
1
⁄4 tsp. salt
1 (7 oz.) pkg. pink or red cookie
icing, about 3 ⁄4 cup
Mini marshmallows
Strawberry ice cream
Heat oven to 350°F. Line bak-
ing sheets with parchment paper.
On medium speed, beat butter
and sugar 1–2 min. Add egg and
vanilla; beat until combined. Add
Halloween Treats
next 5 ingredients; beat until dough
forms. Drop by tablespoonfuls 3"
apart on baking sheets. Bake 8–10
min. Transfer from baking sheets to
racks; let cool completely.
Transfer icing to pastry bag fit-
ted with small round tip. Pipe ring
around edges of bottom sides of
PRO SECRET TO
FILLING A PASTRY BAG
marshmallows, using kitchen shears
Getting icing into a pastry
to cut two marshmallows for each
bag can be a messy
sandwich into fangs. Place scoop of
chore—seems like more
ice cream into center of marshmal- falls on the counter than
lows, leaving room around edges. makes it into the bag. The
Top with remaining cookies; gently fix: Place the bag upright
press together. Freeze cookies until in a tall glass and fold the
firm before serving, at least 15 min. top edge over. Then simply
transfer the icing to the bag.
SERVINGS: 12 The glass holds the bag in
ACTIVE time: 35 min. place, making it easy to fill.
TOTAL time: 1 hr., 10 min.
Celebrate! with Woman’s World 41
MAKE ’EM BITE-SIZE FOR A PARTY
Candy apples are delicious but can be tricky to
eat. The fix? Dip wedges instead! To do: Line 2
baking sheets with wax paper. Core apples; cut
into 8 wedges each. Pat dry; transfer to baking
sheets. Melt 1 (5 oz.) pkg. chewy caramels per
package directions. Drizzle wedges with caramel
and melted chocolate; top as desired. Let dry
15 min. Insert toothpicks for easy serving.
 Caramel Apples
These classic fall treats
are a cinch to customize
with a quick dip in your
favorite toppings

6 apples, at room temp.

6 (6") lollipop sticks
3 (5 oz.) pkgs. chewy caramels,
such as Werther’s Chewy,
unwrapped
1
⁄2 cup white chocolate chips

Halloween Treats
Assorted sprinkles, nonpareils
and candies (such as Nerds)

Line rimmed baking sheet with

wax paper; coat with cooking spray.
Remove stems from apples. Insert
1 stick into stem end of each apple.

In large glass measuring cup or

deep microwave-safe bowl, micro-
wave caramels with 1 Tbs. water in
30-sec. intervals, stirring between
intervals, until melted. In separate
microwave-safe bowl, microwave
white chocolate chips in 15-sec.
intervals, stirring, until melted.
Place sprinkles, nonpareils and
candies in separated shallow bowls.
Dip 1 apple into melted caramel
mixture; using back of spoon spread
over apple. Scrape off excess cara-
mel back into bowl of caramel.
Immediately after dipping each
apple, dip top of apples in sprin-
kles, nonpareils and/or candies as
desired, pressing lightly to adhere.
Transfer to baking sheet. Repeat
with remaining apples, reheating
caramel mixture as needed.
Using spoon, drizzle apples with
melted white chocolate. While still
wet, decorate with more sprinkles,
nonpareils and candies as desired.
Let stand until set, 15–20 min.
SERVINGS: 6
ACTIVE time: 30 min.
TOTAL time: 1 hr.
Adobe Stock;
Lines + Angles
Spider Cookies
Our easy wafers are kissed with vanilla and topped with
rich chocolate candies for a spooky-fun finish
12 Tbs. butter, at room temp.
1 cup sugar
1 egg
1 tsp. vanilla extract
21 ⁄2 cups all-purpose flour, plus
additional for rolling
1
⁄2 tsp. baking powder
1 cup semi-sweet chocolate
chips
36 chocolate truffles
36 pairs candy eyes
On medium speed, beat butter
and sugar until fluffy, 1–2 min. Beat
in egg and vanilla until combined.
Add 21 ⁄2 cups flour and baking pow-
der; beat until smooth dough forms.
Form dough into disk; wrap in plas-
tic wrap. Chill 30 min.
Heat oven to 350°F. On lightly
floured surface, roll out dough to
TK photo credits
1
⁄4" thickness. Using 21 ⁄2 round cut-
ter, cut shapes, rerolling scraps as
necessary. Place at least 1" apart on
baking sheets. Bake until lightly
browned along edges, 10–12 min.
Transfer to racks; cool completely.
In microwave-safe bowl, micro-
wave chocolate in 15-sec. intervals,
stirring, until melted. Transfer
melted chocolate to disposable pastry
bag or plastic sandwich bag; snip
small hole in bottom corner. Pipe
three or four lines on each cookie to
create spider legs. While still wet,
top each cookie with 1 truffle, gently
pressing to adhere. Pipe two dots
onto each truffle; attach candy eyes.
Chill until set, about 10 min.
SERVINGS: 36
ACTIVE time: 45 min.
TOTAL time: 1 hr., 35 min.

Celebrate! with Woman’s World 43


Black Widow Cupcakes
Espresso powder stirred into the batter is the quick
trick that gives these fudgy bites extra-rich flavor
1 (15.25 oz.) pkg. devil’s food
cake mix
3 eggs
1
⁄2 cup oil
2 Tbs. instant espresso powder
11 ⁄2 cups butter, at room temp.
11 ⁄2 cups semisweet chocolate
chips, melted, cooled
3 cups confectioners’ sugar
3
⁄4 cup unsweetened cocoa
powder
3 Tbs. light corn syrup
1-2 Tbs. warm water
1 tsp. vanilla extract
3 (3.25 oz.) conts. black
decorating sugar
Red M&M’s minis candy
Licorice laces, cut into 21 ⁄2"
pieces
Heat oven to 350°F. Line 24 muf-
fin cups with cupcake liners. On
low speed, beat cake mix, eggs, oil,
44 Celebrate! with Woman’s World
Trick-or-Treat
Marshmallows
All it takes are 4 simple
ingredients to create
these sweet morsels that
make for great stirrers in
a mug of hot chocolate
8 decorative straws
16 marshmallows
2 cups dark cocoa candy melts
Assorted Halloween sprinkles
Line rimmed baking sheet with
wax paper. Trim straws in half,
about 3"–4" long. Insert halfway
into centers of marshmallows.
In microwave-safe bowl, melt
candy melts according to package
directions. Dip each marshmallow
halfway into candy melts; let excess
drip off into bowl. While still wet,
decorate with sprinkles. Transfer
to baking sheet; let dry. Transfer to
serving plate when ready to serve.
1 cup water and espresso powder 30
sec. On medium, beat 2 min. Divide
among muffin cups. Bake until
pick inserted in centers comes out
clean, 18–20 min. Let cool 10 min.
Transfer from pans to rack; let cool.
On low, beat butter and chocolate
until blended. Gradually beat in
confectioners’ sugar until smooth.
Beat in cocoa, corn syrup, 1 Tbs.
water and extract, adding additional
water if necessary, until smooth.
Reserve 2 Tbs. frosting. Transfer
remaining frosting to pastry bag
fitted with large plain tip. Pipe on
cupcakes. Place black decorating
sugar in bowl. Dip cupcakes in
sugar, frosting side down. Attach
mini M&M’s with reserved frost-
ing. Insert licorice laces in cupcakes.
SERVINGS: 24
ACTIVE time: 1 hr., 15 min.
TOTAL time: 2 hrs., 30 min.
 EASY VARIATIONS
Make ’em Jack-o’-Lanterns: In
microwave-safe bowl, melt 3 cups
orange candy melts according to
package directions, stirring until
no lumps remain. Insert straws
in marshmallows. Working with
1 at a time, dip in candy to cover
completely. Transfer to baking
sheet. Let dry. Pipe on faces with
black decorating icing.

Make ’em Black Cats: In

Halloween Treats
microwave-safe bowl, melt 3 cups
black candy melts according to
package directions. Insert straws in
marshmallows. Using dab of candy,
attach mini chocolate chips to top
of marshmallows, pointed end up.
Chill 5 min. Dip in candy. Transfer to
baking sheet; let dry. Pipe on eyes,
nose and whiskers with assorted
color decorating icings.

SERVINGS: 16
ACTIVE time: 30 min. Adobe Stock (2);
Shutterstock
TOTAL time: 45 min.

Mummy Linzer Cookies

Swap in your favorite fruit preserves or mix and match a few
flavors to make these crisp treats even more delicious

1 cup all-purpose flour mixture until smooth dough forms;

1 cup almond flour
1
⁄2 tsp. baking powder
1
⁄2 tsp. ground cinnamon
1
⁄2 tsp. salt
1
⁄4 tsp. ground nutmeg
1
⁄2 cup butter, at room temp.
1
⁄3 cup sugar
1 egg
2
⁄3 cup cherry preserves
32 small candy eyes
Line 2 baking sheets with parch-
ment paper. In bowl, mix flour,
almond flour, baking powder, cin-
namon, salt and nutmeg; reserve.
On medium speed, beat butter and
sugar until combined, 1–2 min. Add
egg; beat until blended, 1–2 min. On
low, gradually beat in reserved flour
shape into 2 disks. Wrap in plastic;
chill until firm, at least 30 min.
Heat oven to 350°F. Reserve half
of dough. On lightly floured sur-
face, roll out remaining dough to
1
⁄8" thickness. Cut out 16 (3"x11 ⁄2")
rectangles, re-rolling scraps as
needed. Place 1" apart on baking
sheets. Spread each rectangle with
2 tsp. preserves. Roll out reserved
dough to 1 ⁄8" thickness. Cut into
thin strips. Top jam with strips to
create mummy design as shown.
Bake until golden, 12–14 min.
Transfer from pans to racks; let
cool. Decorate with candy eyes.
SERVINGS: 16
ACTIVE time: 1 hr.
TOTAL time: 2 hrs., 15 min.

Celebrate! with Woman’s World 45

 Spiderweb Cake
Guests will howl when you slice to reveal vibrant red layers
1 (15.25 oz.) pkg. red velvet
cake mix
3 eggs
1 cup buttermilk
1
⁄2 cup butter, melted
2 oz. cream cheese,
at room temp.
1
⁄2 cup confectioners’ sugar
21 ⁄2 cups heavy cream
2 tsp. vanilla extract
1 (4.25 oz.) tube black
decorating icing, fitted with
writing tip
Plastic spider (optional)
Heat oven to 350°F. Grease 2 (9")
round cake pans. On low speed, beat
cake mix, eggs, buttermilk and but-
ter 30 sec.; on medium, beat 2 min.
Divide batter between pans. Bake
until toothpick inserted into centers
comes out clean, 20–24 min. Let
46 Celebrate! with Woman’s World
cool on rack 10 min. Transfer from
pans to racks; let cool completely.
On medium, beat cream cheese
and sugar until fluffy, 2 min. On
low, beat in cream and vanilla; on
high, beat until stiff. Using ser-
rated knife, cut each cake layer in
half lengthwise. Place 1 cake layer
on serving plate; spread with 1 cup EASY SWAP FOR
frosting. Top with second cake layer BUTTERMILK
and 1 cup frosting. Repeat with You only need a cup of
third cake layer and 1 cup frosting. buttermilk for your recipe,
Top with remaining cake; spread but you’re reluctant to buy a
cake top and side with remaining whole quart and let the rest
go to waste. Try this trick:
frosting. Pipe icing web on cake
For every cup of buttermilk
top; pipe spiders on side. If desired, you need, use 3 ⁄4 cup plain
garnish with plastic spider. Remove yogurt plus 1 ⁄4 cup water.
plastic spider before serving. The acidic yogurt will give
your dessert the same
SERVINGS: 16 tenderness and tang as
ACTIVE time: 1 hr., 30 min. buttermilk would.
TOTAL time: 3 hrs.
 Ghost Cake Pops
Scare up a frightfully good time when you serve these treats-on-a-stick that are super easy,
thanks to convenient cake mix, canned frosting and candy melts
1 (15.25) pkg. yellow cake mix
3 eggs
1
⁄3 cup oil
1 Line 2 baking sheets with wax
⁄2 cup canned vanilla frosting
1
⁄2 tsp. coconut extract
5 cups white candy melts, from
3 (12 oz.) bags
20 (8") lollipop sticks
1 (4.25 oz.) tube black
decorating icing with plain tip
Black ribbon strips (optional)
Heat oven to 350°F. Coat 13"x9"
baking pan with cooking spray.
On low speed, beat cake mix, 1 cup
water, eggs and oil until blended,
30 sec.; on medium, beat until
fluffy, 2 min. Spread in baking
pan. Bake until toothpick inserted
into center comes out clean, 23–28
Food & Photo; Shutterstock;
Lines + Angles
min. Transfer to rack. Let cake cool
completely in pan.
paper. Crumble cake into large
bowl. On low speed, beat in frosting
and extract until combined. Divide
mixture into 20 portions, about
2 Tbs. each. Shape into rounded
triangles. Transfer to baking sheet.
Cover; chill 30 min.
In microwave-safe bowl, micro-
wave candy melts in 15-sec. inter-
vals, stirring, until melted. One
at a time, insert lollipop stick into
triangle shape, gently pushing half-
way through. Remove stick; dip
into melted candy. Re-insert into
triangle, wiping off excess candy.
Place on baking sheet. Repeat with
remaining triangles and sticks.
Chill 15 min. Remelt candy.
One at a time, dip triangles into
candy, tapping stick on edge of bowl
to remove excess. Place on baking
sheet. Chill 15 min. Pipe on faces
with black icing. If desired, tie
Halloween Treats
sticks with ribbon as shown.
EASY VARIATION
Make ’em Bloodshot Eyeballs:
Prepare cake as directed. Shape
cake pop mixture into balls. Dip
and chill as directed. Pipe on lines
with red decorating icing. Attach
large candy eyes with dab icing.
SERVINGS: 20
ACTIVE time: 1 hr., 30 min.
TOTAL time: 3 hrs.
 Halloween
party fun!
Turn your yard into the
happiest haunt in town
with these fast and
festive decor ideas

Delight
everyone
with a buffet
The key to creating a
Halloween setting that’s
spooky and sweet?
Styling ghoulish accents
and small bites on a
“tented” help-yourself
buffet! Here, wooden
crates are topped with
sheets of plywood
painted white to form
rustic, low-profile tables.
The finishing touch:
over-the-table tent
poles! To do: Stake 4
wooden tent poles into
the grass on an angle
Table styled by Josefina
(over the table); connect
Martinez, party stylist
tops of poles with rope
and founder of Dream
and Party LLC
or bungee cord. Drape
(DreamAndParty.com) on festive garlands.
 Carve out joy with clever Jacks
For extra festive flair, spell out a spooky greeting on a trio of pump-
kins! To do: Cut a circle on top of each pumpkin and clean out
insides. Tape a craft-store letter stencil to front of each pumpkin
and, using marker, trace stencil onto pumpkin. Carefully carve out
letters, then place a battery-operated candle in bottom of each.

Add sunny flair with flowers

Clustering autumnal bouquets and gourds on a surface
creates an elegant Halloween vignette. To do: Fill two
white pitchers halfway with water. Snip 6 yellow and
orange gerbera daisies and 3 sunflowers to 10" to 12",
then insert blooms into the vases, alternating colors as
you go. Display vases alongside 2 to 3 petite pumpkins
in orange and ecru hues. Have any fallen petals? Float
them in small bowl and place near pumpkins.

Adobe Stock (3)

Say ‘cheers’ with sweet sips

Perk up your party with happy-faced spritzers! To do:
For each, snip 2 eyes, a nose and a mouth out of black
removable adhesive vinyl (available at craft stores);
remove backing and press onto a clean glass mug. For
a citrus cocktail, add ice, 3 oz. each of Aperol and spar-
kling white wine and 2 oz. of orange soda to mug. For
a kid-friendly sip, fill with orange soda. Add a daisy
flower–cut mason jar lid and insert a straw to finish.

Celebrate! with Woman’s World 49

 Scare up smiles with a dessert bar
Turn any corner into a ghoulishly good grab-and-go treat station, like
this one by party pro Tatanisha Worthey (AWortheyRead.com). To do:
Inflate orange, black and white balloons; tie in clusters of three. Then
tie clusters to length of twine, taping the ends (and middle of arch) to
the wall. For drama, add “spiderwebs” from the party store. Then cut
out bat shapes from black paper and tape to wall. Next, slide a round
table under arch. Line up bowls and treat stands at different heights.
Fill with cookies, cupcakes and assorted candy to finish!

50
Charm them with
too-cute bat bottles
Guests will go batty at the sight of
these adorable drink bottles filled
with a delicious pumpkin milk-
shake sip! To do: Tape craft-store
paper bat shapes to 4 small milk
bottles. Next, blend 1 pint of vanilla
ice cream, 3 ⁄4 cup of pumpkin pie
filling, 1 cup of milk and 1 tsp. of
pumpkin pie spice until smooth.
Optional: Add 6 oz. of spiced rum,
blend and pour into bottles. For a
fun garnish, top drinks with a dol-
lop of whipped cream and orange
sanding sugar, then insert straws.

Success secret: To keep your

milkshakes frosty for longer,
try chilling the bottles before
pouring in the mixture! The fastest
method? Wrap each in a damp
paper towel, then pop in the
freezer for 3 minutes before using. Tatanisha and Derrick Worthey of
AWortheyRead.com (2); Adobe Stock (2)

Surprise guests with treat totes Sample sweets

Your crowd will be reminded of your celebration long after it’s
over when you send them home with customized party bags on a snack board
filled with treats. To do: Cut out jack-o’-lantern and ghost- A DIY candy board, like this one
like eye and mouth shapes from black scrapbook paper, then styled by Worthey, is filled with all
use double-sided tape or glue to adhere shapes to brown kraft the trick-or-treat classics. To do:
paper bags. For an extra-special touch, jot down a Halloween Add small candy-filled bowls to a
greeting or guest’s name onto each bag using a thin-tipped cutting board, then surround with
black marker. Fill bags with favors like mini pumpkins, hand- treats grouped by type of candy.
fuls of candy, scratch-off lottery tickets or party-store trinkets.
Shutterstock
Your best-ever
Enjoy the blessings
of the season with these
easy upgrades on holiday
favorites

Roast Turkey
with Herb Butter

54
Thanksgiving
Cranberry
Orange
Cake

Thanksgiving
Raspberry-
Cranberry
Sauce

Brussels
Sprouts Salad
with Glazed
Walnuts

Creamy Cauliflower Gratin

 Brussels Sprouts
Salad with Glazed
Walnuts
The rosemary-scented nuts
can be made ahead and stored
in an airtight container at room
Roast Turkey with Herb Butter temperature for up to two days
We combined a trio of fresh herbs with creamy
butter and tucked it under the skin to create this 6 Tbs. olive oil
moist and juicy take on a classic 1 Tbs. chopped rosemary
1 cup walnuts, chopped
5 Tbs. butter, room temp. wings under. If desired, using 1 Tbs. sugar
3 Tbs. chopped herbs, kitchen string, truss turkey. 1 tsp. grated lemon zest
such as rosemary, sage 3 Tbs. lemon juice
and thyme In large roasting pan, mix 1
⁄2 tsp. salt
1 tsp. salt vegetables and 2 cups water; 1 lb. Brussels sprouts, shredded
1
⁄2 tsp. pepper arrange turkey over. Rub (about 6 cups)
1 (12–14 lb.) turkey, thawed with remaining 1 Tbs. butter 1
⁄2 cup thinly sliced red onion
if frozen and sprinkle with remaining 1
⁄4 tsp. pepper
4 carrots, halved crosswise salt and pepper. Roast, bast-
2 onions, cut into wedges ing occasionally, until meat In skillet, heat 2 Tbs. oil over medium-
2 ribs celery, halved thermometer inserted into high heat. Add rosemary; cook until
crosswise thickest part of thigh away fragrant, 30 sec. Add walnuts; cook, stir-
from bone registers 170°F, tent- ring, until nuts are golden, 1–2 min.
Arrange oven rack in lower ing with foil if browning too
third of oven; heat to 350°F. In quickly, about 3 hrs. Transfer Add sugar, lemon zest, 1 Tbs. lemon
small bowl, mix 4 Tbs. butter, turkey to serving platter; cover juice and 1 ⁄4 tsp. salt; cook, stirring, until
chopped herbs, 1 ⁄2 tsp. salt and loosely with foil. Let rest about nuts are glazed, about 30 sec. Transfer to
1
⁄4 tsp. pepper. Using fingers, 30 min. before carving. bowl; let cool. Break into pieces.
gently separate skin from breast
meat, being careful not to tear SERVINGS: 12 In large bowl, combine shredded
skin; rub butter mixture under Active time: 20 min. sprouts and remaining 4 Tbs. oil and
skin over breast meat. Fold Total time: 4 hrs., 50 min. 2 Tbs. lemon juice. Add 3 ⁄4 cup walnut
mixture, remaining salt and pepper;
PRO PREP TIP FOR FRESH HERBS toss until evenly coated and combined.
Transfer to serving bowl; sprinkle with
For perfectly minced herbs in a flash, put
them in a tall glass and snip with kitchen
remaining walnut mixture.
shears. The blades slice through the
delicate leaves without bruising them like SERVINGS: 8
a knife would. This keeps the essential oils Active time: 15 min.
intact for brighter, more flavorful results. Total time: 45 min.

56 Celebrate! with Woman’s World

 Creamy Cauliflower Gratin
Thanks to convenient jarred Alfredo
sauce, this comforting family favorite
is a breeze to toss together
1 slice seedless rye cauliflower until just
bread, toasted tender, about 4 min.
1 Tbs. butter, melted Drain well. In same
12 cups cauliflower pot over low heat, com-
florets (about 20 oz.) bine Alfredo sauce,
1 (15 oz.) jar Alfredo Gruyère, mustard and
pasta sauce pepper; cook, stirring
1 cup shredded often, until cheese is
Gruyère (4 oz.) melted, 1–2 min. Add
1 Tbs. Dijon mustard cauliflower; cook,
1
⁄4 tsp. pepper stirring often, until
heated through. Spread
Heat broiler. Coat mixture in baking
1
2 ⁄2-qt. baking dish with dish. Top with reserved
cooking spray. In food crumb mixture. Broil
processor, pulse toast until golden on top,
until crumbs from; trans- 1–3 min. Let stand
fer to small bowl. Stir in 5 min. before serving.
butter; reserve.
SERVINGS: 8
In large pot of salted Active time: 20 min.
boiling water, cook Total time: 30 min.
RASPBERRY-CRANBERRY SAUCE
In pot, mix 1 (12 oz.) pkg. cranberries, 1 cup cran-
raspberry juice, 1 cup sugar,
1 water until blended,
⁄3 cup seedless raspberry jam
and pinch salt. Over medium-
high, bring to a boil; reduce
heat to medium-low. Cook,
stirring, until cranberries
burst, 20 min. Stir in 1 ⁄2 tsp.
grated lemon zest; let cool.
Transfer to serving bowl.
Serves 8
Rhapsody Media (6);
Food & Photo
Cranberry Orange Cake
Mix-easy yet 5-star fabulous, this layered
sensation guarantees a stunning finish to
your holiday celebration
2 cups fresh centers comes out clean,
cranberries 25 min. Let cool in pans
1 (15.25 oz.) pkg. 10 min. Transfer from
yellow cake mix pans to rack; let cool.
3 eggs
1
⁄2 cup oil On medium speed,
Thanksgiving
beat butter until fluffy,
1 tsp. grated orange
zest about 2 min. On
2 cups butter, at room low, gradually beat in
temp. confectioners’ sugar,
4 cups confectioners’ then vanilla extract;
sugar on medium-high, beat
1 tsp. vanilla extract until fluffy, 2–3 min.
Orange slices, orange
zest curls and fresh Trim cake lay-
thyme (optional) ers if domed. Place
1 cake layer on serving
Heat oven to 350°F. plate; spread top with
Coat 2 (8") round cake 1 cup frosting. Top with
pans with baking spray remaining cake layer.
with flour. Chop 1 cup Spread top and side
fresh cranberries. of cake with remain-
ing frosting. If desired,
On low speed, beat cake use small spatula to
mix, eggs, oil and 1 cup make design in frosting.
Arrange remaining cran-
30 sec.; on medium, beat berries around top and
until fluffy, about 2 min. bottom edge of cake. If
Stir in orange zest and desired, add orange slices,
chopped cranberries. zest curls and thyme.
Divide batter between SERVINGS: 12
cake pans. Bake until Active time: 1 hr.
toothpick inserted into Total time: 3 hrs.
Celebrate! with Woman’s World 57
 Make-ahead
Our foolproof prep tricks guarantee
your feast will be a delicious success

Smoky-Spiced
Candied Mixed Nuts
Mushroom-Stuffed
Turkey Breast

58
magic!
Caramel
Spice Cake

Thanksgiving
Sweet
Potatoes with
Orange Butter

Honey-Glazed
Brussels Sprouts

Mushroom-Stuffed Turkey Breast
Fill and roll our delectable centerpiece earlier in
the day so all that’s left to do before dinner is roast
2 Tbs. butter
1 (10 oz.) pkg. mushrooms,
trimmed and chopped
1 red pepper, chopped
1 tsp. salt
3
⁄4 tsp. pepper
1
⁄2 cup chopped scallions
4 lb. boneless turkey
breast, skin intact
1
⁄4 cup breadcrumbs
11 ⁄2 tsp. chopped thyme
1 tsp. grated lemon zest
1
⁄4 cup apple jelly, melted
Heat oven to 400°F. Line
roasting pan with foil; coat
with cooking spray. In skillet,
melt butter over medium heat.
Add mushrooms, red pepper,
1
⁄4 tsp. salt and 1 ⁄4 tsp. pepper;
over medium-high heat, cook,
stirring often, until browned,
5–7 min. Stir in scallions; cook
1 min. Let cool.
Place turkey skin-side down
on surface. Cut tenderloins
from breast; cover with plastic
wrap. Pound to 1 ⁄2" thickness.
60 Celebrate! with Woman’s World
Cover breast with plastic
wrap; pound to 3 ⁄4" thickness.
Remove plastic wrap. Place
4 (12") pieces kitchen string
under breast parallel to short
sides. Arrange tenderloins over
breast; sprinkle with 1 ⁄4 tsp. salt
and 1 ⁄4 tsp. pepper.
Stir breadcrumbs, 1 tsp.
thyme and zest into mushroom
mixture. Spread over turkey;
starting with long side, roll
up. Tie with strings. (If mak-
ing ahead, wrap in plastic
wrap and chill; let stand at
room temp. while oven heats.)
Sprinkle roll with remaining
salt and pepper; place in pan.
In bowl, mix jelly and remain-
ing thyme. Roast turkey until
meat thermometer inserted
registers 160°F, 50–55 min.,
brushing several times with
jelly mixture during last 20
min. of cooking. Let stand
10 min. Remove string; slice.
SERVINGS: 12
Active time: 30 min.
Total time: 1 hr., 30 min.
Honey-Glazed
Brussels Sprouts
Tender sprouts topped with
toasted pine nuts get the
sweet ’n’ tangy treatment
with a touch of white wine
vinegar and honey
2 tsp. pine 2 Tbs. butter
nuts 1 Tbs. honey
2 (10 oz.) pkgs. 1
⁄2 tsp. salt
Brussels 1
sprouts, ⁄4 tsp. pepper
trimmed, 1 tsp. white
halved wine vinegar
In large nonstick skillet over medium
heat, cook pine nuts, stirring fre-
quently, until golden, about 4 min.;
transfer to plate and reserve.
In same skillet, bring 1 ⁄3 cup water
to a boil over medium-high heat. Add
Brussels sprouts; cover and cook until
tender, about 6 min. If necessary, drain
off any excess water.
Add butter, honey, salt and pepper
to skillet with sprouts; cook, stirring,
until sprouts are coated and glazed,
about 2 min. Add vinegar; toss until
combined. Transfer to serving dish;
sprinkle with reserved pine nuts.
SERVINGS: 8
Active time: 20 min.
Total time: 30 min.
Food & Photo (6)

Sweet Potatoes with

Orange Butter Caramel Spice Cake
Smoked paprika adds easy gourmet flair Zingy pumpkin pie spice balances the
to the parsley-garlic butter slathered on sweetness of cream cheese frosting and
our spuds—for extra convenience, make the drizzle on this bakeshop beauty
the butter up to a week ahead
1 (15.25 oz.) pkg. spice On medium speed, beat
1
⁄2 cup butter, at room cover with plastic wrap cake mix butter and cream cheese
temp. and chill up to 1 week. 3 eggs until smooth. On low
1
2 Tbs. chopped fresh Let butter soften to room ⁄2 cup oil speed, gradually beat in
parsley temp. before using.) 2 tsp. pumpkin pie confectioners’ sugar,

1 clove garlic, minced
1
⁄2 tsp. grated orange Heat oven to 400°F. Line
zest baking sheet with foil.
1
⁄2 tsp. smoked paprika Place potatoes on baking
1
⁄4 tsp. salt sheet. Roast until tender
1
⁄8 tsp. pepper when pierced with fork
4 medium sweet and skins are crisp, 50–60
potatoes (about min. Let cool slightly. Slit
9 oz. each) tops off potatoes. Fluff
potatoes with fork. Top
In small bowl, combine with flavored butter.
butter, parsley, garlic,
orange zest, smoked SERVINGS: 8
paprika, salt and pepper. Active time: 15 min.
(If not using right away, Total time: 1 hr., 15 min.
SMOKY-SPICED CANDIED MIXED NUTS
Line rimmed baking sheet with
foil; grease. Toss 2 cups mixed
nuts, 1 beaten egg white, 1
Tbs. brown sugar, 1 tsp.
smoked paprika, 1 ⁄4 tsp.
each cayenne and dried
thyme. Transfer to baking
sheet. Bake at 400°F until
toasted, about 5 min. Cool;
break apart. Serves 8
spice
2 cups butter, at room
temp.
1 (8 oz.) pkg. cream
cheese, at room
temp.
4 cups confectioners’
sugar
2 tsp. vanilla extract
2
⁄3 cup canned dulce de
leche
Fresh cranberries and
whole cinnamon
sticks (optional)
Heat oven to 325°F.
Coat 2 (9") round cake
pans with cooking spray.
On low speed, beat cake
mix, 1 cup water, eggs, oil
and spice until blended,
30 sec.; on medium speed,
beat 2 min. Divide evenly
between pans. Bake until
toothpick inserted into
centers comes out clean,
24–29 min. Let cool in
pans 15 min. Transfer
from pans to racks; let cool.
Thanksgiving
then vanilla until com-
bined. On medium-
high speed, beat
until light and fluffy.
Transfer 2 ⁄3 cup frosting
to pastry bag fitted with
star tip; reserve.
Place 1 cake layer on
serving plate; spread top
with 11 ⁄3 cups frosting. Top
with remaining cake layer;
spread cake top and side
with remaining frosting.
Chill until set, 30 min.
Stir 2 Tbs. water into
dulce de leche. Spread over
top of cake, allowing some
to drip down side. Using
reserved frosting, pipe
stars in center of cake. If
desired, top with cranber-
ries and cinnamon sticks.
SERVINGS: 16
Active time: 1 hr.
Total time: 4 hrs.

Celebrate! with Woman’s World 61


Rosemary-Sourdough Stuffing
Red apple, parsley and rosemary bump up the wow in our
side, but you can sub in any apples or herbs you like
5 Tbs. butter, at room temp.
1 lb. loaf sourdough bread,
crusts removed, bread
cut into 1 ⁄2" cubes
2 ribs celery, chopped
1 onion, chopped
2 red apples, such as Fuji,
peeled, cored, diced
1
⁄2 cup chopped fresh parsley
1 Tbs. chopped fresh rosemary
1 tsp. salt
1
⁄2 tsp. pepper
2 cups chicken broth
Heat oven to 350°F. Coat 13"x9"
baking dish with 1 Tbs. butter.
Spread bread on rimmed baking
sheet. Bake, turning once, until
lightly toasted, 8–10 min.
In pot, melt remaining 4 Tbs.
butter over medium-high heat. Add
celery and onion; cook, stirring
occasionally, until vegetables start
62 Celebrate! with Woman’s World
Cheddar and
Apple Salad
Our quick-prep sweet ’n’
savory dressing adds
mmm to this smoky toss
3 bacon slices, cut into 1"
pieces
3 Tbs. olive oil
11 ⁄2 Tbs. white vinegar
1 tsp. sugar
1
⁄4 tsp. salt
1
⁄4 tsp. pepper
2 Tbs. finely chopped red onion
1 Tbs. chopped fresh dill
1 (5 oz.) cont. mixed baby
salad greens
1 (3 oz.) piece sharp cheddar
cheese, cut into 1 ⁄2" pieces
1 Gala apple, cored, cut into 1 ⁄4"-
thick wedges
In large nonstick skillet over
medium-high heat, cook bacon
pieces, stirring frequently, until
to soften, about 4 min. Add apples,
parsley, rosemary, salt and pepper;
cook, stirring occasionally, until
fragrant, about 2 min.
In bowl, mix apple mixture with
bread cubes; stir in broth. Transfer
to baking dish; cover tightly with
foil. Bake 40 min. Uncover; bake
until lightly browned and crisp on
top, 20–25 min.
EASY VARIATION
Make it Sausage-Fennel Stuffing:
Toast bread. Sub in 1 small bulb
fennel (diced) for celery. Omit
apples; continue with butter and
veggie mixture. Stir 1 lb. bulk sweet
or hot Italian sausage (crumbled
and browned) into bread mixture.
Continue with recipe as directed.
SERVINGS: 8
ACTIVE time: 20 min.
TOTAL time: 1 hr., 20 min.
crisp on all sides, 8–10 min. Drain
and cool on paper towels.

In serving bowl, whisk oil, vinegar,

sugar, salt and pepper until sugar
and salt dissolve; stir in onion and
dill. Add greens, cheese and bacon;
toss until evenly coated. Arrange
apple on plates. Pile salad in center.

EASY VARIATIONS
Make it Pear, Blue Cheese and
Spinach Salad: Omit bacon. Sub
in baby spinach for greens, pear for
apple and blue cheese for cheddar.
Add 1 ⁄3 cup toasted walnut pieces.
Continue with recipe as directed.

Make it Roasted Squash Salad:

Sub in 2 cups diced roasted
butternut squash pieces for apple
and goat cheese for cheddar.
Continue with recipe as directed.

SERVINGS: 6
ACTIVE time: 20 min.

Thanksgiving
Food & Photo (3)
TOTAL time: 20 min.

Garlic Herb Knots

Thanks to refrigerated crescent dough, these
buttery bites speed to the table in just 20 minutes

3 Tbs. butter, melted Bake until golden and baked

1 tsp. chopped fresh thyme
1 tsp. chopped fresh chives
1 clove garlic, minced
1
⁄4 tsp. salt
1
⁄4 tsp. pepper
1 (11 oz.) tube refrigerated
crescent dough sheet, such
as Pillsbury
Heat oven to 375°F. Coat 8 muffin
cups with cooking spray. In bowl,
combine butter, thyme, chives and
garlic. Season with salt and pepper.
Unroll dough sheet with long side
parallel to edge of counter. Reserve
1 Tbs. butter mixture. Brush dough
with remaining butter mixture. Cut
dough crosswise into 8 strips; tie into
knots. Transfer to muffin cups.
through in center, 8–10 min.
Brush with reserved butter mix-
ture. Transfer to basket or plate.
EASY VARIATIONS
Make ’em Pesto Knots: Omit butter,
thyme, chives and garlic. Combine
1
⁄4 cup prepared pesto, 2 Tbs. grated
Parmesan and 1 tsp. grated lemon
zest. Spread over dough. Continue
with recipe as directed.
Make ’em Bacon ’n’ Cheese
Knots: Spread dough with 2 Tbs.
butter mixture. Sprinkle with 1 ⁄3 cup
shredded cheddar and 1 ⁄4 cup bacon
bits; press in. Continue with recipe.
SERVINGS: 8
ACTIVE time: 10 min.
TOTAL time: 20 min.

Celebrate! with Woman’s World 63


Smashed Potatoes with Horseradish
Leaving the skins on potatoes for mashing not only saves
time, it adds color, texture and good-for-you nutrients
3 lbs. red potatoes
1 cup milk
6 Tbs. butter
2 tsp. horseradish cream
1
⁄2 tsp. salt
1
⁄2 tsp. pepper
2 Tbs. chopped fresh chives +
additional for garnish
Cut potatoes into quarters. In
large pot, combine potatoes and
enough salted water to cover by at
least 1". Over high heat, bring to a
boil; cook until tender when pierced
with fork, about 20 min. Drain
potatoes; return to pot.
In microwave-safe bowl, micro-
wave milk and butter in 15-sec.
intervals until hot, about 1 min.
total. Mash potatoes with milk mix-
ture, horseradish, salt and pepper.
Stir in 2 Tbs. fresh chives; garnish
with additional chives.
64 Celebrate! with Woman’s World
Bacon-Asparagus
Bundles
A kiss of citrus-infused
honey makes ’em irresistible
1 orange
1
⁄3 cup honey
3 Tbs. balsamic vinegar
1
⁄8 tsp. pepper
12 slices bacon
2 lbs. fresh asparagus, trimmed
2 Tbs. chopped fresh parsley
Heat oven to 400°F. Grate 1 ⁄2 tsp.
zest and squeeze 2 Tbs. juice from
orange. In small pot, combine
honey, balsamic vinegar, orange
zest, orange juice and pepper; over
medium heat, bring to boil. Cook
until thickened, 2–3 min. Transfer
to medium bowl; cool.
On large rimmed baking sheet,
arrange bacon in single layer; cook
until fat starts to render (do not
EASY VARIATIONS
Make it Roasted Garlic Mash: Omit
horseradish. Trim off top of 1 garlic
head to expose cloves; coat with
2 tsp. olive oil. Wrap in foil. Roast at
350°F until cloves are tender, 35–45
min. When cool enough to handle,
squeeze out cloves into bowl; using
fork or back of spoon, mash to form
paste. Continue with recipe, folding
garlic into mashed potato mixture.
Make it Potato and Celery Root
Mash: Reduce potatoes to 2 lbs.
and butter to 4 Tbs. Add 11 ⁄2 lbs.
celery root (peeled and cut into
chunks). Sub in half-and-half for the
milk. Add 2 Tbs. grated Parmesan
and 2 cloves garlic (minced). Omit
horseradish cream. Continue with
recipe as directed.
SERVINGS: 8
ACTIVE time: 15 min.
TOTAL time: 35 min.
let brown), about 6 min.; transfer
bacon to rack. Cool. Wipe baking
sheet clean. Divide asparagus spears
into 12 bundles. Starting about 1 ⁄2"
from bottom of tips, carefully wrap
1 slice bacon around each bundle;
secure with toothpick. Arrange in
single layer on baking sheet.

Roast until spears begin to wilt

and bacon is crisp, 20–25 min. Heat
broiler; broil bundles 2 min. Let cool
slightly; remove toothpicks. Transfer
bundles to plate. Drizzle with honey
mixture. Sprinkle with parsley.

EASY VARIATION
Make ’em Prosciutto-Green Bean
Bundles: Sub in 2 lbs. trimmed
green beans for asparagus; swap in
12 slices prosciutto for bacon (don’t
par-cook prosciutto as in second
step). Continue with recipe.

SERVINGS: 12
ACTIVE time: 30 min.

Thanksgiving
Food & Photo (2); Lines + Angles
TOTAL time: 1 hr.

Cheesy Green Bean Casserole

This tasty side preps up fast thanks to Alfredo sauce mix

2 lbs. fresh green beans, In large nonstick skillet, melt

trimmed
1 (1.6 oz.) env. Alfredo sauce
mix, such as Knorr
11 ⁄4 cups milk
3 Tbs. butter
1
⁄4 tsp. grated nutmeg
1
⁄4 tsp. pepper
2 leeks, white and light green
parts only, chopped
4 oz. Gouda cheese, shredded,
about 1 cup
In pot of salted boiling water,
cook green beans over medium-
high heat until just tender, 2–3 min.
Drain well. Transfer to shallow
10-cup baking dish. In small pot,
prepare sauce mix with milk and
1 Tbs. butter according to package
directions; stir in nutmeg and pep-
per. Remove from heat; cover.
remaining 2 Tbs. butter over
medium heat. Add leeks; cook,
stirring occasionally, until ten-
der, 10 min. Stir into beans in
baking dish. Pour sauce over beans;
stir until combined. Sprinkle cheese
over bean mixture. Heat broiler.
Broil until golden, 3–4 min.
EASY VARIATION
Make it Green Bean, Mushroom
and Sausage Casserole: Make
green beans and sauce as directed.
Stir in 2 cups sliced sauteed
mushrooms and 4 oz. cooked
crumbled sausage. Continue with
recipe as directed. Top with 1 cup
French’s crispy fried onions.
SERVINGS: 8
ACTIVE time: 20 min.
TOTAL time: 35 min.

Celebrate! with Woman’s World 65

 TRICK TO FAST CHOCOLATE CURLS
Chocolate curls add flair to desserts
and take just seconds to make. To do:
Microwave a chocolate bar in 5-second
intervals until warm, then slide a vegetable
peeler along one of the flat sides. The
pieces will curl as you shave them—if they
start to crumble, microwave the bar again.
Food & Photo (2);
Shutterstock

66 Celebrate! with Woman’s World

 Pecan-Chocolate
Layer Cake
Canned pumpkin stirred
into the batter ensures this
delight bakes up moist

1 (18.25 oz.) pkg. chocolate

cake mix
1 cup canned pumpkin
3 eggs
1
⁄2 cup oil
1 tsp. pumpkin pie spice
3
⁄4 cup finely chopped toasted
pecans
1 (16 oz.) cont. cream cheese
frosting
1 cup thawed frozen whipped
topping
1
⁄4 cup caramel sauce
1
⁄2 cup dark chocolate curls
Pecan pieces (optional)

Heat oven to 325°F. Coat 2

(9") round cake pans with cook-

ing spray. On low speed, combine
cake mix, pumpkin, eggs, oil, 1
cup water and pie spice; beat until
combined, 30 sec. On medium,
beat until fluffy, 2 min. Stir in
chopped pecans. Evenly divide bat-
ter between cake pans. Bake until
toothpick inserted in center of cake
comes out clean, 30–35 min. Let
cool in pans 10 min. Transfer from
pans to rack; let cool completely.
In large bowl, on medium, beat
cream cheese frosting and whipped
topping until light and fluffy, 1–2
min. Place 1 cake layer on serving
plate. Drizzle with half of caramel
sauce. Spread top with half of frost-
ing mixture. Chill until set, about
1 hr. Top with remaining cake layer,
caramel sauce and frosting. Sprinkle
chocolate curls on top center of
cake. If desired, garnish top edge of
cake layers with pecan pieces.
Thanksgiving
Peanut Butter Turkey Cookies
Our clever treats are guaranteed to be gobbled up fast
2 cups all-purpose flour beat butter, peanut butter and
1
⁄2 tsp. baking powder sugar until fluffy; beat in egg
1
⁄4 tsp. baking soda and vanilla. On low, beat in flour
1 mixture. Divide into 16 (21 ⁄2")
⁄4 tsp. salt
1
rounds. Place on baking pans 2"
⁄2 cup butter, at room temp.
apart. Bake until golden, 10 min.
1
⁄4 cup creamy peanut butter Let cool 5 min.; let cool on racks.
2
⁄3 cup sugar
1 egg Spread vanilla frosting on back
1 tsp. vanilla extract edge of 8 cookies; attach candy corn.
1
⁄2 cup vanilla frosting
Chill; attach to remaining cookies
with chocolate frosting. Prop up in
Candy corn
13"x9" pan. Chill. Trim white part
1
⁄2 cup chocolate frosting from candy corn for beaks. Attach
Large candy eyes eyes and beaks to milk balls with
8 malted milk balls chocolate frosting. Pipe on waddles
1 (4.25 oz.) tube each red and with red icing. Trim peanut butter
orange decorating icings cups; attach cups, milk balls and
fitted with plain tip candy corn with chocolate frosting.
8 miniature peanut butter cups Pipe on feet with orange icing. Chill.

SERVINGS: 16 Heat oven to 350°F. Line baking SERVINGS: 8

ACTIVE time: 30 min. pans with parchment. Mix first 4 ACTIVE time: 1 hr., 15 min.
TOTAL time: 3 hrs., 30 min. ingredients. On medium speed, TOTAL time: 2 hrs., 15 min.

Celebrate! with Woman’s World 67

 ‘Full of Thanks’ Pumpkin Pie
Evaporated milk, pumpkin and ginger come together to create the spiced-just-right filling
1 (11 oz.) pkg. piecrust mix
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
3 eggs
1
⁄2 cup granulated sugar
1
⁄4 cup packed light brown sugar
2 tsp. grated peeled fresh
ginger
1 tsp. ground cinnamon
1
⁄4 tsp. ground nutmeg
Red, orange and yellow
concentrated food colorings
1 orange spice drop
1 red spice drop
2 candy eyes
2 Tbs. canned vanilla frosting
Place large rimmed baking sheet
on center rack in oven. Heat oven
to 375°F. Coat 9" pie pan with
cooking spray. Prepare piecrust mix
68 Celebrate! with Woman’s World
according to package directions
for 2 crusts. Divide dough in half;
shape into disks. Wrap and chill one
disk. On lightly floured surface, roll
remaining disk into 12" round. Fit
into pie pan; trim and flute edge.
Chill pie shell at least 30 min.
In large bowl, whisk together
pumpkin, evaporated milk, 2 eggs,
granulated sugar, brown sugar, gin-
ger, cinnamon and nutmeg. Pour
into pie shell. Bake on hot baking
sheet until center is set, about 1 hr.
Transfer to rack. Let cool com-
pletely on rack.
Line baking sheet with parchment
paper. On lightly floured surface,
roll out remaining dough to 1 ⁄8"
thickness. In bowl, lightly beat
remaining egg. Using sharp knife
and leaf-shaped cookie-cutter, cut
out turkey body and feathers, scor-
ing feathers with lines, if desired.
Place a few dots of red, orange and
yellow food colorings in separate
small bowls; dilute each with tiny
amount of water. Lightly brush
over feather cutouts. Place feathers
and body on baking sheet. Brush
with beaten egg. Bake until lightly
golden, about 8 min.
For beak and waddle shapes,
cut pieces from orange and red
spice drops. Attach 2 small candy
eyes, beak and waddle to turkey
head with dots of vanilla frosting.
Arrange feathers and turkey head
on cooled pie as shown.
SERVINGS: 8
ACTIVE time: 1 hr., 30 min.
TOTAL time: 5 hrs., 30 min.
 Maple Pecan Tart
A double dose of maple gives this beauty unforgettable
flavor, and a shortcut crust makes it a cinch to whip up
1
⁄2 (11 oz.) pkg. piecrust mix
21 ⁄3 cups pecan halves
3 eggs
3
⁄4 cup maple syrup
3
⁄4 cup packed light brown sugar
1
⁄3 cup butter, melted
1 tsp. maple extract
1 cup sweetened whipped
cream
Sugared cranberries and mint
leaves (optional)
Position rack in lower third of
oven. Heat oven to 350°F. Coat
9" tart pan with removable bot-
tom with cooking spray. Place on
rimmed baking sheet. Prepare
piecrust according to package direc-
tions for 1 crust. On lightly floured
surface, roll out dough into 11"
Shutterstock;
HBB (2)
round; fit into tart pan. Fold edge
under, leaving about 1 ⁄4" of dough
above edge of pan. Chill.
Roughly chop 1 cup pecans. In
bowl, whisk together eggs, maple
syrup, brown sugar, butter and
maple extract until just blended.
Stir in chopped pecans; pour into
chilled crust. Arrange remaining
pecan halves over filling as shown.
Bake tart on rimmed baking sheet
on lower rack until almost set (center
will jiggle slightly), about 40 min.
Let cool completely on rack. Top
with whipped cream. If desired,
garnish with cranberries and mint.
SERVINGS: 8
ACTIVE time: 30 min.
TOTAL time: 4 hrs., 10 min.
MAKE IT SPARKLE WITH
SUGARED BERRIES
Garnishing this tart with
sugared cranberries makes
it extra wow-worthy. To do:
Bring 11 ⁄2 cups sugar and
1 cup water to a boil. Simmer
2 min. Remove from heat;
let cool 2 min. Stir in 2 cups
fresh cranberries. Using
slotted spoon, transfer
berries to rack; let dry 1 hr.
Roll berries in 1 ⁄2 cup sugar;
let dry on rack 1 hr.
Thanksgiving

Food & Photo;
Shutterstock
Cinnamon Donut Acorns
An easy-prep apple cider syrup is the secret to these
light-as-air treats that simply melt in your mouth
21 ⁄2 cups refrigerated apple cider
31 ⁄2 cups all-purpose flour
3
⁄4 cup granulated sugar
2 tsp. baking powder
1 tsp. cinnamon
1
⁄4 tsp. salt
4 Tbs. butter, melted
1 egg
Oil for frying
3 cups confectioners’ sugar
8 Tbs. milk
1 cup chocolate frosting,
melted
1 cup chocolate sprinkles
20 pretzel sticks, halved
In medium pot, bring cider to boil
over medium heat. Cook until cider
is reduced by half (about 11 ⁄4 cups),
about 15 min.; chill.
70 Celebrate! with Woman’s World
Mix flour, granulated sugar, bak-
ing powder, cinnamon and salt. In
bowl, whisk cider, butter and egg;
stir in flour mixture. Knead until
dough forms. On floured surface,
roll out to 1 ⁄2" thick. Using 11 ⁄4"
round cutter, cut out shapes.
In pot, heat 2" oil over medium
heat until shimmering. Place rack
over baking sheet. In batches, fry
donuts, turning once, until golden,
2–3 min. per side. Drain on paper
towels. In bowl, mix confectioners’
sugar and milk. Toss donuts in glaze.
Transfer to rack; let dry. Dip half of
each donut in melted frosting, then
coat with sprinkles. Insert pretzels.
SERVINGS: 40
ACTIVE time: 1 hr.
TOTAL time: 2 hrs., 30 min.
Pecan Cake
This nutty maple ’n’ spice
masterpiece covered in
rich cream cheese frosting
is sure to disappear fast
1 (15.25 oz.) pkg. yellow cake
mix
1 cup buttermilk
3 eggs
1
⁄3 cup oil
1 tsp. pumpkin pie spice
11 ⁄4 tsp. maple extract
1 (1 lb.) pkg. butter, at room
temp.
1 (8 oz.) pkg. cream cheese,
at room temp.
4 cups confectioners’ sugar,
from 2 (16 oz.) pkgs.
11 ⁄2 cups chopped pecans,
toasted
12 pecan halves, toasted
Heat oven to 350°F. Coat 2 (9")
round cake pans with cooking spray.
On low speed, beat cake mix, but-
termilk, eggs and oil, 30 sec.; on
medium, beat 2 min. Stir in spice
and 3 ⁄4 tsp. extract. Divide between
pans. Bake until pick inserted in cen-
ters comes out clean, 23–28 min. Let
cool on racks 10 min. Transfer from
pans to racks; let cool completely.
On medium, beat butter and
cream cheese until creamy. On low,
gradually beat in confectioners’
sugar, then remaining extract. On
medium, beat until fluffy, 2 min.;
transfer 1 cup to pastry bag fitted
with star tip. Place 1 cake layer on
cake stand; spread 1 cup frosting
over top. Top with remaining cake
layer. Spread remaining frosting
over cake top and side. Press 1 cup
chopped pecans along bottom edge
of cake; sprinkle remaining on top
center. Pipe 12 rosettes around top
edge of cake; press in pecan halves.
SERVINGS: 16
ACTIVE time: 1 hr.
TOTAL time: 2 hrs., 40 min.
 Thanksgiving

TRICK TO PERFECTLY TOASTED NUTS

Toasting nuts intensifies their flavor—trouble
is, it’s easy to burn them in the oven. The easy
(and fast!) fix: Spread nuts in a single layer on
a microwave-safe plate, then microwave in
30-sec. intervals, stirring, until lightly toasted.
Let cool. Store any extra nuts in airtight
container in the freezer for up to two months.

PRO TIP TO MELTING CHOCOLATE
Melting candy in the microwave is convenient,
but chefs prefer to use a double boiler to prevent
seizing. If you don’t have one, it’s easy to craft
one using tools you already own. Just place a
heat-proof bowl over a pan of simmering water
(be sure the bowl doesn’t touch the water). Add
chocolate and stir until smooth.
Turkey Pretzel
Rods
For subtle sweetness
and crunch, we like Maria
cookies in these bites, but
if you can’t find them, sub
in any thin, round cookie
8 Goya chocolate Maria cookies
72 pieces candy corn
1 (12 oz.) pkg. dark cocoa
candy melts
8 pretzel rods
16 candy eyeballs
Line rimmed baking sheet with
wax paper. Place cookies on baking
sheet. Using sharp paring knife,
cut 8 orange beaks from 8 pieces
candy corn; reserve.
Melt candy melts according to
package directions. Place 1 ⁄4 cup
melted candy in small bowl;
reserve remaining candy. Working
with one at a time, attach 8 pieces
candy corn to cookies with candy
melts to resemble turkey tail. Let
stand until dry, 15 min.
Remelt reserved candy if needed.
Dip pretzel rods about 2 ⁄3 of the
way into melted candy, spread-
ing with small spatula to create
texture. Lightly press onto cookies
centering in candy tail. While still
wet, attach candy eyes and beaks.
Let stand until candy coating is
firm, about 15 min.
EASY VARIATION
Make ’em Cinnamon-Coconut
Turkey Pretzel Rods: Sub in 72
pieces harvest corn for the candy
corn. Stir 1 ⁄3 cup desiccated coconut
flakes and 1 ⁄2 tsp. ground cinnamon
into the reserved melted candy.
Continue with recipe as directed.
SERVINGS: 8
ACTIVE time: 30 min.
TOTAL time: 1 hr.

Food & Photo;
Shutterstock
Triple-Layer Pumpkin Mousse Cake
No baking required for this dessert! Even better? It can be made up to 2 days in
advance and chilled—hold off on topping—then simply decorate just before serving
20 chocolate sandwich cookies,
such as Oreos
½ cup semisweet chocolate
chips, melted
2 (¼ oz.) envs. unflavored
gelatin
1 (3.1 oz.) pkg. dark chocolate
mousse mix, such as Dr.
Oetker
3 cups cold milk
1 (3.3 oz.) pkg. white chocolate
instant pudding and pie filling
mix
1 (8 oz.) pkg. cream cheese, at
room temp.
4½ cups thawed frozen whipped
topping, from 16-oz. cont.
½ cup canned pumpkin
1½ tsp. pumpkin pie spice
Sweetened whipped cream, dark
chocolate curls, assorted
fruit and fresh mint (optional)
Line bottom of 9" springform pan
with foil; coat bottom and side with
cooking spray. In food processor,
pulse cookies until crumbs form;
add chocolate. Process until finely
chopped. Press into bottom of pan.
In each of 2 (1-qt.) microwave-
safe bowls, mix 2 Tbs. water and
1 env. gelatin. Let stand until water
is absorbed, 5 min. Prepare mousse
mix with 1 cup milk according to
package directions. Microwave 1
bowl gelatin 15-sec. until melted.
Fold in 1 cup mousse mixture. Stir
gelatin back into remaining mousse
mixture. Spread evenly over crust.
Chill until set, 30 min.
In bowl, whisk pudding mix and
remaining milk. On medium speed,
beat cream cheese until smooth;
Celebrate! with Woman’s World 73
Thanksgiving
add pudding mixture. Beat until
smooth. Microwave remaining
bowl gelatin 15-sec. until melted.
Stir 1 cup cream cheese mixture
into gelatin. Stir gelatin back into
remaining cheese mixture. Fold
in topping. Spread 3 cups cream
cheese mixture over chocolate layer.
Chill until set, 30 min. Stir pump-
kin puree and spice into remaining
cream cheese mixture. Spread over
vanilla layer. Cover; chill 4 hrs.
Uncover cake; remove side of pan.
Transfer cake to serving platter. If
desired, dollop whipped cream on
top of cake and garnish with choco-
late curls, assorted fruit and mint.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 6 hrs.
Invite holiday joy!
e l p i n g o f h a p py at
h
Of fer an extra a b l e w i t h t h e s e
ving t
your Thanksgi o r t l e s s extras
n d e f f
fall accents a

Welcome loved ones

with a stylish harvest scene
The key to a Thanksgiving tableau that’s rustic yet
refined? Combining earthy fall colors, fresh-picked
accents and elegant extras. Here, a long dining table is
layered with an off-white cloth and stacks of green and
cream dinnerware kissed with cloth napkins, mini gourds
and place cards. The simple, showstopping touch: a
deconstructed autumnal “runner.” To get the look, line up
gourds, pumpkins and candles down the table’s center
(placing some on wooden pedestal plates as shown)
and tuck in berry sprigs, greenery and white blooms.
Adobe Stock (4)
 Wow them
with blooms
A bright bouquet of
supermarket blooms
and foraged leaves
puts the beauty of the
harvest season on full
display. To do: Place a
cut-to-fit piece of soaked
floral foam in a water
goblet. Snip 24 mixed
fall blooms to various
lengths, insert stems
into foam, forming a lush
base. Fill gaps with leafy
greenery and foliage.

Add a cozy glow with pillars

All it takes to create a stunning glowing focal point for
your table or buffet are a few battery-run pillar candles,
handfuls of harvest pickings and twine. To do: Gather 3
battery-run pillar candles in rich harvest hues (like sage,
cranberry and gold or orange), then tie a length of twine
into a bow around each. Tuck a cluster of berries, acorns
or a leaf or two (gathered from the yard) under each bow.

Whet appetites with a menu

Displaying your dessert menu on a pumpkin and placing it
near the treats on your buffet is sure to wow dinner guests
as they get ready to indulge in the sweetest part of your
meal! To do: Wipe down a small gourd or small pumpkin
with a cloth, then jot down the menu using a white chalk
marker or paint pen; let dry. Top a serving platter with lay-
ers of leaves and pampas grass to form a lush base, then
top with the finished gourd menu.

Celebrate! with Woman’s World 75

 Kindle feel-good moods
with an autumnal mantel
An easy way to make guests feel warm, snuggly and welcome:
layering a few luxe textural elements onto any floating shelf or fire-
place mantel, like this one styled by DIY pro Jennifer Hadfield of
TaterTotsAndJello.com. To do: Add a large festive sign to the wall
behind the mantel or shelf; flank with velvet pumpkins; then add
leafy branches and glass candle cups. Cluster 4 candlesticks, a
disco ball and a red velvet pumpkin on the hearth. To finish, hang a
string of wooden beads and yarn pumpkins from the mantel.

76 Celebrate! with Woman’s World

Charm everyone
with pretty settings
Place settings go from so-simple to
strikingly elegant thanks to a little
layering and a couple of effortless
seasonal add-ons. To do: For each
setting, start by topping a gold charger
with a white-and-gold plate; top with a
smaller salad or appetizer plate. Next,
simply roll a red cloth dinner napkin
and slip the roll into a fall-themed
napkin ring; place atop plate. For an
extra splash of fall style, top plates
with a mini pumpkin. Optional: Write
a guest’s name onto the gourd with a
waterproof gold or white paint pen.

Success secret: Add a few

drops of olive oil or veggie oil
to a paper towel, then lightly
rub over the pumpkin’s surface
(avoid applying over paint pen to
prevent smudging). This lends a
gorgeous sheen to pumpkins!
Adobe Stock (4)

Up the ambience
with a candlescape
The warm glow of a candlelit vignette
makes any corner cozy-chic. To do:
Line a round tray with fresh-picked
seasonal snippets, then tuck in a
battery-run pillar candle and gourds.

Show your love with favors

Metallic paper and a fresh-picked flourish transform small
candy boxes into party favors that are sure to bring smiles to
guests’ faces. To do: Pick up prepackaged mini candy boxes or
buy sweets in bulk and fill small dollar-store gift boxes with the
candies. Wrap each box with metallic bronze-hued gift wrap,
then tie a length of 1"-wide bronze ribbon into a bow around the
box. Hot-glue the stems of two acorns, a sprig of rose hips and
a few leaves (from the craft store or picked from the backyard)
together, then hot-glue the flourish to bow. Add finished boxes to
your dinner table and tell guests to take one before they leave.

Celebrate! with Woman’s World 77

 Fall flavors
A
pples and spice and everything nice—that’s
what autumn is made of! Savor a sweet
taste of what makes the season so special
with these recipes that are sure to become new family
favorites. Whether you want to treat your loved ones
to a rich and creamy pumpkin cheesecake or treat
yourself to a just-for-one cinnamon mug cake ready
in minutes, our desserts make it deliciously easy to
turn any day into a celebration!
Getty

Apple Rose Tartlets
Our clever rolling trick turns apples into beautiful blooms
1 sheet (half of 17.3 oz. pkg.)
frozen puff pastry dough,
thawed
5 red apples, such as
Macintosh, about 13 ⁄4 lbs.,
cored, halved, thinly sliced
1
⁄4 cup fresh lemon juice
1
⁄4 cup sugar
1
⁄2 tsp. grated lemon zest
Heat oven to 350°F. Coat 12 muf-
fin cups with cooking spray. Line
rimmed baking sheet with paper
towels. On lightly floured surface,
roll out dough into 12" square.
Using 3" round cookie cutter, cut
out 12 shapes. Tuck one round into
each muffin cup, leaving 1 ⁄4" space
from top of cups. Chill.
In large bowl, toss apples with
lemon juice. In 3 batches, arrange
apples in 13"x9" microwave-safe
80 Celebrate! with Woman’s World
baking dish, overlapping as needed.
Microwave until soft enough to
bend, about 1 min. Using fork or
tongs, transfer apples to towel-lined
baking sheet. Repeat with remain-
ing apples. Combine sugar and
lemon zest. Divide mixture evenly
among muffin cups.
Line up 12 apple slices, short side
to short side with each slice overlap-
ping about halfway; roll up jelly-roll
style. Fit roll of apple slices in muf-
fin cup so that petal-like edges are
standing up. Repeat with remaining
apple slices and muffin cups. Bake
until lightly browned 25–30 min.
Cool 10 min.; run knife around
edge of cups. Remove tartlets; cool.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 2 hrs.
Fruity Orange
Spice Cake
Make way for wow with our
impressive yet easy finale
1 (15.25 oz.) pkg. spice
cake mix
3 eggs
1
⁄3 cup oil
2 tsp. grated orange zest
13 ⁄4 cups butter, at room temp.
31 ⁄2 cups confectioners’ sugar
6 Tbs. seedless raspberry jam,
stirred
Sugared cranberries
Orange zest curls
Heat oven to 325°F. Coat 3 (8")
round pans with cooking spray.
Prepare cake mix according to pack-
age directions with eggs, oil and
1 cup water. Stir in 1 tsp. orange zest.
Divide among pans. Bake until pick
inserted into centers comes out clean,
20 min. Cool 10 min. Transfer from
pans to rack; let cool completely.
On medium speed, beat butter
until fluffy, 2 min. On low, gradu-
ally beat in confectioners’ sugar,
then remaining 1 tsp. zest. On
medium-high, beat until fluffy,
2–3 min. Reserve 11 ⁄3 cups frosting.
Transfer remaining frosting to pas-
try bag fitted with 3 ⁄4" round tip.
Trim layers level. Place 1 layer on
plate, trimmed side down. Spread
with 2 Tbs. jam. Pipe on frosting;
make petals (see box at right). Fill
center with frosting dots. Repeat
once; chill 30 min. Top with third
cake layer. Spread with 2 Tbs. jam.
Transfer reserved frosting to pas-
try bag fitted with round tip. Pipe
outer ring of frosting; create petals.
Repeat to form inner ring. Chill.
Top with sugared berries and curls.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 4 hrs.
 Fall Flavors

SO-SIMPLE FROSTING PETAL FLOURISH

We love the look of an open-sided, or “naked,” cake,
but the frosting can sometimes look messy. The
save? Turn dots of frosting into pretty petals. To do:
Spoon frosting into pastry bag fitted with 3 ⁄4" round
tip. Pipe frosting dots on cake layer, then with small
spoon or offset spatula, pull frosting toward center to
create petals. Repeat as needed.
Getty; Food & Photo
KEEP BROWN SUGAR SOFT
Brown sugar tends to turn rock-
hard after sitting for a while. The
fix: Tuck a few marshmallows
into the bag of brown sugar
before storing. The gelatin in
them locks in moisture, keeping
the sugar soft and recipe-ready.
 Caramel Apple
Cupcakes
These treats have all the
flavor of a fall classic yet
are a lot easier to eat!
2
⁄3 cup chopped pecans, toasted
21 ⁄4 cups all-purpose flour
1 Tbs. apple pie spice
2 tsp. baking powder
1
⁄2 tsp. baking soda
1
⁄2 tsp. salt
3 cups butter, at room temp.
12 ⁄3 cups packed dark brown
sugar
4 eggs
2 tsp. vanilla extract
1 cup apple cider
1 apple, peeled, cored, grated
8 oz. cream cheese, softened
4 cups confectioners’ sugar
3
⁄4 cup thick caramel sauce Food & Photo (2);
Shutterstock
Pop sticks and ribbons
(optional)
Cinnamon-Apple Mug Cake
Heat oven to 350°F. Line 24 Treat yourself to a hug-in-a-mug with this individual-sized
muffin cups with cupcake liners. delight that ‘bakes’ up right in the microwave
Reserve 2 Tbs. pecans. Whisk next
5 ingredients. On medium-high 3 Tbs. all-purpose flour EASY VARIATIONS
speed, beat 1 cup butter and brown 2 Tbs super-fine sugar Make it Red Velvet Mug Cake: Add
sugar, 1 min. On low, beat in eggs 1
⁄2 tsp. ground cinnamon 1 tsp. cocoa powder. Sub in 2 Tbs.
and 1 tsp. vanilla. Beat in flour 1
⁄4 tsp. baking powder
oil for butter and 2 Tbs. buttermilk
mixture, cider, apple and remaining for milk. Add 1 ⁄2 tsp. liquid red
Pinch of salt

pecans. Divide among muffin cups.
Bake 18–20 min. Cool 10 min.
Transfer from pans to rack; cool.
On medium, beat remaining 2
cups butter and cream cheese until
smooth, 1–2 min. On low, beat in
confectioners’ sugar and remaining
vanilla; on medium-high, beat until
fluffy. Transfer to pastry bag fitted
with plain tip; pipe over cupcakes.
Drizzle with caramel and top with
reserved pecans. If desired, insert
sticks and decorate with ribbons.
SERVINGS: 24
ACTIVE time: 1 hr.
TOTAL time: 2 hrs., 30 min.
2 Tbs. butter, cut into pieces
1 egg
2 Tbs. milk
1
⁄2 cup peeled, grated apple,
squeezed dry
In small bowl, combine flour,
sugar, cinnamon, baking powder
and salt; reserve. In 1-cup micro-
wave-safe mug, microwave butter
until melted, 15–20 sec.
Add egg and milk. With fork,
beat until combined. Stir in
reserved flour mixture and apple
until smooth. Microwave 11 ⁄2 min.
until puffed and cooked through.
Fall Flavors
food coloring. Omit apple and
cinnamon. Continue with recipe.
Make it Chocolate-Peanut
Butter Mug Cake: Add 1 tsp.
cocoa powder and 2 tsp. peanut
butter. Sub in 2 Tbs. buttermilk for
milk. Omit apple and cinnamon.
Continue with recipe.
Make it Pumpkin Mug Cake:
Add 2 Tbs. pumpkin puree and 1 ⁄2
tsp. pumpkin spice. Omit apple.
Continue with recipe.
SERVINGS: 1
ACTIVE time: 10 min.
TOTAL time: 10 min.

Celebrate! with Woman’s World 83


Apple Almond Squares
Thanks to convenient baking mix and almond flour, this
comforting treat is as easy to make as it is delicious
3 cups pancake and baking
mix, such as Bisquick
1 cup super-fine blanched
almond flour
3
⁄4 cup sugar
11 ⁄4 cups milk
11 ⁄2 tsp. almond extract
3 medium Gala apples, peeled,
cored, halved, thinly sliced
2 Tbs. butter, melted
1
⁄2 cup slivered almonds
Heat oven to 350°F. Line 13"x9"
baking pan with enough foil to
overhang sides by 2"; coat with
cooking spray. In bowl, combine
baking mix, almond flour and
sugar; stir in milk and almond
extract. Transfer batter to pan; top
with apples. Brush apples with but-
ter; top with almonds.
84 Celebrate! with Woman’s World
Bake until toothpick inserted in
center comes out clean, 35–40 min.
Cool in pan 20 min. Use foil to lift
bar from pan; cool completely on
rack. Transfer to cutting board; care-
fully remove foil. Cut into 16 pieces.
EASY VARIATIONS
Make ’em Apple Raisin Squares:
Stir 1 ⁄2 cup golden raisins (chopped)
into batter. Continue with recipe;
drizzle with melted vanilla frosting.
Make ’em Ginger Pear Squares:
Sub in pears for apples. Stir 1 tsp.
peeled, grated fresh ginger to batter;
top with 1 tsp. coarse decorating
sugar. Continue with recipe.
SERVINGS: 16
ACTIVE time: 30 min.
TOTAL time: 3 hrs., 10 min.
Caramel-Fudge
Turtle Cake
We transformed cake
mix into a stunning
showstopper with an easy
whipped caramel frosting
1 (15.25 oz.) pkg. dark
chocolate fudge cake mix
3 eggs
1
⁄3 cup oil
3
⁄4 cup butter, at room temp.
1
⁄2 cup + 2 Tbs. dulce de leche
11 ⁄4 cups confectioners’ sugar
1 tsp. vanilla extract
Pinch of salt
1
⁄2 cup hot fudge topping
1
⁄2 cup toasted chopped pecans
Heat oven to 350°F. Grease 2 (8")
round cake pans. Prepare cake mix
according to package directions with
eggs, oil and 1 cup water. Divide
between pans. Bake until pick
inserted in centers comes out clean,
25–30 min. Cool 15 min. Transfer
from pans to rack; cool. On medium
speed, beat butter and 1 ⁄2 cup dulce
de leche until smooth, 2 min. On
low, gradually beat in sugar, extract
and salt until blended; on medium-
high, beat until fluffy, 2 min.
Transfer 1 cup to pastry bag fitted
with medium star tip; reserve.
Mix remaining dulce de leche with
1–2 tsp. water. Mix fudge topping
with 1–2 Tbs. water. Trim cake tops
if domed. Place 1 cake, trimmed side
up, on serving plate. Spread with
remaining caramel frosting; sprinkle
with 1 ⁄4 cup nuts. Top with remain-
ing cake, trimmed side down. Spread
top with topping. Chill. Pipe rosettes
along cake edge cake with frosting.
Sprinkle on remaining nuts. Drizzle
with remaining dulce de leche.
SERVINGS: 16
ACTIVE time: 1 hr.
TOTAL time: 2 hrs.
 Fall Flavors

NO MORE LOPSIDED LAYERS

For a layer cake that looks bakeshop-
impressive, use an ice-cream scoop
to transfer batter alternately between
pans, then smooth out tops and
bake. This makes it easy to divvy up
batter so the layers bake up uniform
in texture and appearance.

Food & Photo;

Lines + Angles (2)
 Apple Pecan Swirled Bundt
Get ready for oohs and ahhs when you slice into this down-home delicious cake to
reveal a tunnel of decadent cream cheese filling—perfect with crunchy candied nuts

1 (15.25 oz.) pkg. yellow cake
mix
3 eggs
1
⁄3 cup oil
2 tsp. ground cinnamon
1
⁄2 tsp. ground nutmeg
1
⁄4 tsp. ground cloves
1 Granny Smith apple
1
⁄2 cup chopped pecans
1 Tbs. all-purpose flour
1 (8 oz.) pkg. + 1 ⁄2 cup cream
cheese, at room temp.
1 cup sweetened condensed
milk
1 tsp. vanilla extract
1
⁄4 cup maple syrup
Candied pecan halves
Heat oven to 350°F. Generously
grease and flour 10-cup Bundt pan.
Prepare yellow cake mix according
to package directions with eggs, oil
and 1 cup water, folding in spices
until just combined.
Core, peel and dice apple. In
bowl, mix apple, pecans and flour;
toss until evenly coated. Fold apple-
cinnamon mixture into cake batter
until just combined.
On medium-high speed, beat
1 (8 oz.) pkg. cream cheese, 1 ⁄2 cup
sweetened condensed milk and
vanilla extract until smooth and
creamy, about 2 min.
Pour half of cake batter into
Bundt pan. Spread cream cheese
filling over top of batter, leaving
1" border around inside and out-
side edge of pan. Pour remaining
cake batter over top to cover cream
cheese layer. Bake until toothpick
inserted near center comes out
clean, about 45 min. Let cool on
rack 15 min. Transfer from pan to
rack; cool. Invert Bundt cake onto
serving plate or cake stand.
On medium-high speed, beat
remaining 1 ⁄2 cup cream cheese,
remaining 1 ⁄2 cup sweetened con-
densed milk and maple syrup until
light and smooth, about 2 min.
Pour cream cheese glaze over top
of cooled Bundt cake, allowing
some to drip down sides. Garnish
with candied pecan halves.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 5 hrs.

86 Celebrate! with Woman’s World

 Maple-Pecan Cupcakes
We added canned pumpkin puree to spice cake mix for
quick-fix treats that are guaranteed moist and tender
1 (15.25 oz.) pkg. spice cake
mix
1 (15 oz.) can pumpkin
2 eggs
1
⁄3 cup oil
1 Tbs. + 1 tsp. maple extract
1 lb. butter, at room temp.
4 cups confectioners’ sugar
20 pecan halves
1
⁄4 cup maple syrup
Heat oven to 350°F. Line 20 muf-
fin cups with cupcake liners. On
low speed, beat cake mix, pumpkin,
eggs and oil, 30 sec.; on medium,
beat 2 min. Stir in 1 Tbs. extract.
Divide among liners. Bake until
pick inserted in centers comes out
clean, 18–20 min. Let cool 10 min.
Transfer from pans to rack; let cool.
Food & Photo (3)
On medium, beat butter until
fluffy, 2 min. On low, beat in con-
fectioners’ sugar, then remaining
1 tsp. extract. On medium-high,
beat until fluffy, 2 min. Transfer
to pastry bag fitted with star tip.
Pipe over cupcakes. Top with pecan
halves; drizzle with maple syrup.
NO MORE STICKY MESS
EASY VARIATION Whenever a recipe calls
Make ’em Maple Pecan-Filled for maple syrup, honey
Cupcakes: Prepare cupcakes as or molasses, it seems
directed. Combine 1 cup chopped
that more gets left in the
measuring cup than makes
pecans and 1 ⁄4 cup maple syrup.
it into the mixing bowl. Next
Cut 1" cylinder from center of each
time, spritz the inside of
cake; fill with nut mixture. Top with your measuring cup with
cake cutout. Decorate as directed. cooking spray. Greasing
the sides of the cup will help
SERVINGS: 20 those stubborn ingredients
ACTIVE time: 1 hr. slide out with ease.
TOTAL time: 2 hrs., 45 min.
Fall Flavors

SECRET TO CRISP COBBLER TOPS
Your gang can’t get enough of your berry
crisp. The only hitch? The fruit releases extra
juice as it cooks that can end up making
the topping soggy. To prevent this, parbake the
topping and fruit separately for 10–20 min.,
until the fruit releases its juice, then combine
the two and bake until browned and bubbly.
Cranberry Apple
Crisp
A quick cinnamon-
kissed crumble topping
adds buttery richness
to seasonal fruit in this
simple yet elegant dessert
1 cup + 1 Tbs. all-purpose flour
2
⁄3 cup sugar
1
⁄2 tsp. ground cinnamon
1
⁄8 tsp. salt
5 Tbs. butter, melted
3 Fuji apples, peeled, cored,
cut into 3 ⁄4" pieces
1 cup cranberries
1
⁄2 tsp. grated lemon zest
Heat oven to 350°F. Grease 6
(6 oz.) ovenproof custard cups or
ramekins. In bowl, combine 1 cup
flour, 1 ⁄3 cup sugar, cinnamon
and salt; stir in butter until small
crumbs form. Reserve.
In separate bowl, combine apples,
cranberries, remaining 1 Tbs.
flour, remaining 1 ⁄3 cup sugar and
zest. Divide filling mixture evenly
among ramekins; sprinkle reserved
crumb mixture over filling.
Transfer ramekins to rimmed
baking sheet. Bake until filling
is hot and bubbly and topping is
golden brown, 25–30 min. Let cool
until slightly warm.
EASY VARIATIONS
Make it Cranberry Pear Crisp: Sub
in pears for the apples and ground
ginger for the cinnamon. Continue
with recipe as directed.
Make it Raisin Apple Crisp: Sub
in raisins for the cranberries; add
1
⁄4 tsp. ground nutmeg and pinch
ground cloves. Continue with recipe.
SERVINGS: 6
ACTIVE time: 30 min.
TOTAL time: 2 hrs., 30 min.
Food & Photo;
Lines + Angles
Streusel-Topped Caramel Cheesecake
Start a new holiday tradition with this decadent treat nestled in an easy gingersnap crust
32 gingersnap cookies, about
3 cups, finely ground
(12 ⁄3 cups), from 16-oz. pkg.
10 Tbs. butter, melted
4 (8 oz.) pkgs. cream cheese,
at room temp.
11 ⁄4 cups + 1 ⁄3 cup packed dark
brown sugar
1 (13.4 oz.) can dulce de leche
4 eggs
1 (8 oz.) container sour cream
3
⁄4 cup all-purpose flour
1 Tbs. vanilla extract
1
⁄2 tsp. + 1 ⁄8 tsp. salt
1
⁄2 cup chopped walnuts,
toasted
Position racks in lower third and
center of oven. Heat oven to 325°F.
Coat bottom of 9"x3" springform
pan with cooking spray. Line bot-
tom with foil; coat with cooking
spray. In bowl, combine cookie
crumbs and 6 Tbs. melted but-
ter. Press into bottom and 11 ⁄4" up
side of pan. Bake until set, 10 min.
Cool. Place large roasting pan on
lower oven rack; carefully fill half-
way with hot tap water.
On medium speed, beat cream
cheese and 11 ⁄4 cups brown sugar
until smooth. Reserve 1 ⁄4 cup dulce
de leche. Beat remaining dulce de
leche into cream cheese mixture
until blended. On low speed, beat in
eggs one at a time, then sour cream,
1
⁄4 cup flour, vanilla and 1 ⁄2 tsp. salt.
On medium, beat 1 min. Pour into
crust. Bake on center rack until
cheesecake center jiggles, but is set
around edge, about 1 hr.
Meanwhile, in bowl, combine
remaining 1 ⁄2 cup flour, 1 ⁄3 cup
Celebrate! with Woman’s World 89
brown sugar and 1 ⁄8 tsp. salt; stir
in walnuts, then remaining 4 Tbs.
butter. Press mixture together to
form crumbs. Sprinkle mixture over
cheesecake. Bake until crumbs are
Fall Flavors
lightly browned and center jiggles
slightly, about 30 min. Turn oven
off. Leave cake in oven with door
closed 1 hr.; remove.
Run knife along edge of cake to
loosen. Transfer to rack; let cool.
Cover; chill at least 8 hrs. or over-
night. Just before serving, remove
side of pan. Transfer cake to serv-
ing plate. In small bowl, combine
reserved 1 ⁄4 cup dulce de leche and
1 tsp. water; drizzle over cake.
SERVINGS: 16
ACTIVE time: 1 hr.
TOTAL time: 8 hrs., 30 min. +
overnight
SIMPLE SECRET TO CRUMB CRUST
Crumb crusts pair deliciously with creamy fillings.
For the best texture, it’s key to pack the crumbs
tightly. To do: Spread the crumb mixture evenly
in the bottom of the pan. Then, using a round
straight-sided measuring cup, press on the mixture
with the bottom of the cup—its curved shape lets
you press evenly right to the edge of the pan.
 Pumpkin Turtle
Cheesecake
No-bake filling and a
cookie crust make this
beauty a cinch to whip up

24 gingersnap cookies
2 Tbs. + 11 ⁄4 cups granulated
sugar
3
⁄4 cup chopped toasted pecans
5 Tbs. butter, melted
3
2 ⁄4 (8 oz.) pkgs. cream cheese,
at room temp.
1 (15 oz.) can pumpkin puree
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
21 ⁄2 cups heavy cream
2 (1 ⁄4 oz.) envs. unflavored
gelatin
3
⁄4 cup confectioners’ sugar

Heat oven to 350°F. Line bottom

of 8"x3" springform pan with foil; Food & Photo;
coat with cooking spray. In food pro- Shutterstock

cessor, pulse cookies, 2 Tbs. granu-

lated sugar and pecans until ground.
With processor running, slowly add
butter. Press into pan. Bake until set,
10 min. Let cool.
3
On medium, beat 2 pkgs. cream
cheese and 11 ⁄4 cups granulated sugar
until smooth. On low, beat in pump-
kin, spice and vanilla. Slowly beat in
Pumpkin Walnut Cupcakes
A trio of spices combined with brown sugar and canned
pumpkin ensure these bites bake up moist and flavorful
⁄4 cup + 12 whole walnut In bowl, combine flour, baking
halves powder, cinnamon, ginger, cloves
1 cup all-purpose flour and salt. On medium speed, beat
2 tsp. baking powder sugar, pumpkin and oil until com-
1 tsp. ground cinnamon
bined. Beat in eggs and vanilla.

1 cup cream until thickened, 2 min.
In 1 qt. microwave-safe bowl, stir
together 1 ⁄4 cup water and gelatin; let
stand 3 min. Microwave 15 sec. Stir
1 cup pumpkin mixture into gelatin;
stir back into pumpkin mixture.
Pour over crust. Cover; chill 8 hrs.
On medium, beat remaining
3
⁄4 pkg. cream cheese and confec-
tioners’ sugar until smooth. On low,
beat in remaining 11 ⁄2 cups cream.
On medium, beat until stiff. Spoon
on cake. Decorate as desired.
SERVINGS: 16
ACTIVE time: 1 hr., 10 min.
TOTAL time: 9 hrs.
1
⁄2 tsp. ground ginger
1
⁄4 tsp. ground cloves
1
⁄4 tsp. salt
1 cup packed light brown sugar
1 cup canned pumpkin
1
⁄2 cup oil
3 eggs
1 tsp. vanilla extract
Heat oven to 350°F. Line 12
standard muffin cups with cupcake
liners. In dry skillet, over medium
heat, cook 3 ⁄4 cup walnuts, stirring
frequently, until lightly toasted, 4–
5 min. Transfer to plate; cool com-
pletely. Finely chop.
Fall Flavors
Beat in flour mixture and chopped
walnuts until smooth, 2 min.
Divide batter among liners. Top
with remaining walnut halves.
Bake until pick inserted near
centers comes out clean, about
20 min. Let cool 10 min. Transfer
from pans to rack; let cool.
EASY VARIATION
Make ’em Pumpkin Cranberry
Muffins: Omit walnuts. Stir 1 ⁄2 cup
dried cranberries into batter before
baking. Continue with recipe.
SERVINGS: 12
ACTIVE time: 30 min.
TOTAL time: 2 hrs.

Celebrate! with Woman’s World 91

 Apple, Pear and Apricot Skillet Pie
Brushing the dough with egg before putting in the oven
ensures this pie bakes up with a crust to impress
3 apples, about 1 lb.
2 pears, about 1 lb.
1 cup dried apricots
1
⁄4 cup sugar
1 Tbs. cornstarch
1 tsp. ground ginger
2 Tbs. butter
1 cup apple juice
Half of 17.3-oz. pkg. frozen puff
pastry dough, thawed
1 egg, beaten
3
⁄4 cup heavy cream
1 Start with a chilled bowl and
⁄2 tsp. vanilla extract
Heat oven to 400°F. Peel and core
apples and pears; halve lengthwise.
Cut crosswise into 1 ⁄4"-thick slices.
Halve apricots. In large bowl, com-
bine apples, pears, apricots, 2 Tbs.
sugar, cornstarch and ginger.
92 Celebrate! with Woman’s World
In 10" oven-proof skillet over
medium heat, melt butter. Stir in
fruit mixture and apple juice. Bring
to a boil. Reduce heat to medium-
low; cover. Cook, stirring often,
until fruit is crisp-tender, 13–15
min. Remove from heat.
On floured surface, unfold pastry. SECRET TO FLUFFY
Roll out to 11" square. Trim corners WHIPPED CREAM
Billowy whipped cream is
to form round. Place over filling.
Using small knife, poke several the quintessential finish for
many desserts. For light-as-
holes in top of dough. Brush with
egg. Bake until golden and dough air results, try this pro tip:
is baked through, 25 min. Let cool
chilled beaters. Then, beat
slightly. On medium-high, beat 1 cup cold heavy cream until
cream, remaining sugar and vanilla just thickened, about 1 min.
to soft peaks. Dollop on top of pie. Add 2 Tbs. confectioners’
sugar and beat until soft
SERVINGS: 8 peaks form, 1–2 min. For a
ACTIVE time: 1 hr. kick, add a kiss of bourbon.
TOTAL time: 2 hrs., 30 min.
 Apple Pumpkin Cake Stacks
We stirred grated apple and zingy ginger into the batter to create these layered delights—
save any cake scraps and layer ’em with whipped cream and fruit to make individual trifles
2 apples, cored
1 (15.25 oz.) pkg. yellow cake
mix
1 (15 oz.) can pumpkin
2 eggs
1
⁄3 cup oil
1 tsp. ground ginger
11 ⁄4 cups butter, at room temp.
5 oz. cream cheese, at room
temp.
21 ⁄2 cups confectioners’ sugar
1 tsp. vanilla extract
1
⁄4 cup caramel sauce
Heat oven to 350°F. Line bottoms
of 2 (151 ⁄4"x101 ⁄4") rimmed baking
sheets with parchment paper; coat
with cooking spray. Peel and grate 1
apple. On low speed, beat cake mix
with pumpkin, eggs, oil and ginger
Rhapsody Media;
Adobe Stock;
Shutterstock
until blended, 30 sec.; on medium,
beat until fluffy, 2 min. Stir in
grated apple. Dividing evenly,
spread batter in pans. Bake until
toothpick inserted in centers comes
out clean, about 15 min. Transfer to
racks; let cool completely.
On medium speed, beat but-
ter and cream cheese until light
and fluffy, 2 min. On low, beat in
confectioners’ sugar then vanilla
extract; on medium-high, beat until
fluffy, 2–3 min. Reserve 1 ⁄2 cup
frosting; transfer remaining to pas-
try bag fitted with star tip.
Quarter remaining apple; thinly
slice. Using 21 ⁄2" round cutter, cut
out 36 cake rounds. Place 12 cake
rounds on platter; pipe on frosting.
Repeat layering once. Top with
remaining rounds, bottom side up.
Transfer reserved frosting to pastry
bag; pipe on top. Drizzle with cara-
mel sauce. Top with apple quarters.
EASY VARIATION
Make ’em Pumpkin Pecan Cake
Stacks: Omit 1 apple for the garnish.
Make cake stacks as directed. In
bowl, mix 1 cup pecan pieces, 1
beaten egg white and 2 Tbs. brown
sugar. On parchment-lined rimmed
baking sheet, bake at 350°F until
toasted and glazed, 8–10 min. Let
cool; break into pieces. Top stacks
with whipped cream, then pecans.
SERVINGS: 12
ACTIVE time: 1 hr.
TOTAL time: 2 hrs., 30 min.
Fall Flavors
At-a-glance index

Make everyone
Sips Halloween Eats

4 Bloody
Marys 7 Mad 12 Deviled 15 Hot Dog 19 Pumpkin 22 Monster
6 Eyeball for Eggs Mummies Soup Burgers
Shots ’Ritas

4 Worm 16 Creamy
Punch Guacamole 20 Stuffed Jack- 23 Eerily Good
o’-Lanterns Chili
12 Tombstone
6 Berry Dip
Chillers 8 ’Stein
5 Spider Shake
’Tinis 16 Graveyard 21 Ghostly 24 Creepy
Dip Pizzas Burgers

5 Witch’s 7 Spooky 8 Ghost 14 Skeleton 19 Spaghetti & 22 Asparagus 25 Hot Dog

Brew Sunset Cider Crudités Meatballs Fingers Spiders

Halloween Treats

28 Witch’s 31 Almond 34 Black Bat 37 Spice 40 Monster 43 Spider 45 Mummy

Hats Fingers Cookies Donuts Pops Cookies Cookies

28 Pumpkin 32 Ghoulish 34 Corny 38 Pumpkin 41 Vampire 44 Spidery 46 Creepy

Bundts Bars Cupcakes Cupcakes Sammies Cupcakes Web Cake

31 Spider 33 Ice-Cream 37 Skeleton 39 Banana 43 Caramel 44 Dipped 47 Ghostly

Cake Tart Cookies Mummies Apples Mallows Pops

94 Celebrate! with Woman’s World

 Conjure up delicious memories with

happy! spooky sips, simple starters, easy

mains and impressive desserts perfect
for Halloween, Thanksgiving and more

Thanksgiving Fall Flavors

80 Apple Tartlets
87 Fall Cupcakes
56 Herbed 60 Honeyed 63 Garlic 68 Pumpkin
Turkey Sprouts Herb Knots Pie

80 Orange Spice 88 Cranberry

Layer Cake Apple Crisps

56 Sprouts 61 Sweet 64 Smashed 69 Pecan

Salad Potatoes Potatoes Tart
89 Streusel
Cheesecake
83 Caramel Apple
Cupcakes

57 Cauliflower 61 Candied 64 Bacon-y 70 Donut

Gratin Nuts Asparagus Acorns
83 Apple Mug 91 Pumpkin
Cakes Mousse Cake

57 Cranberry 61 Caramel 65 Cheesy 70 Maple

Sauce Cake Bean Bake Cake
84 Apple Almond 91 Pumpkin Nut
Bars Cupcakes

57 Cranberry 62 Sourdough 67 Choco-Nut

Cake Stuffing Cake 72 Turkey 84 Fudgy Turtle 92 Apricot Pear
Pretzels Cake Skillet Pie

60 Stuffed 62 Cheddar 67 Turkey 73 Mousse 86 Apple Swirl 93 Pumpkin

Turkey Apple Salad Cookies Cake Bundt Cake Apple Stacks

Celebrate! with Woman’s World 95

Scare up fun
with toasts!
You don’t have to be a mad scientist
EDITOR-IN-CHIEF
AMANDA PROST
Executive Editor
Julie Miltenberger
to create these ghoulishly good Art Director Gia Giacchi
Photo Director DeAnn Berger
bites—start with your favorite bread,
Test Kitchen Manager
toast it, then add spooky toppings! Susan Chiusano
Food Editor Charles Grayauskie
JOLLY JACK-O’-LANTERN Associate Food Editor
In blender, combine drained Emily Boyette
chickpeas, a splash of lemon Decor Editors
juice, a pinch of cayenne, a Melissa D’Agnese, Lauren Blum
spoonful of canned pumpkin Copy Desk
and a little olive oil; cover. Tammy French
Process until smooth. Nancy Heller, Heather Liang
Season to taste with salt. a360media Women’s Group
Spread in pumpkin shape
Editorial Director Carol Brooks
over toast. Add black olive
Art Director Tracey Solodar
pieces to create face and a
Managing Editor Tara Hans
small pepper strip for stem.
a360media
FREAKY MONSTER
In bowl, mash avocado, PRESIDENT & CHIEF MEDIA OFFICER
DOUG OLSON
a splash of lime juice, a
EVP, Consumer Revenue
dash of green Tabasco,
Eric Szegda
a sprinkle of garlic powder
Chief Content Officer
and a pinch of salt. Spread Amanda Dameron
over toast. For eyes, press in EVP, Chief Revenue Officer
mini cucumber rounds; top Carey Witmer
with black olive halves. Add SVP, Marketing
bits of black olive for hair Susan Parkes
and thin olive strips for scar. VP, Consumer Marketing
Press on a small strip of red Holly Oakes
pepper to create mouth. Tom Maloney
Senior Director, Consumer Marketing
MUMMY WITH A GRUDGE Brian Theveny
Mix jarred marinara sauce Director, Consumer Marketing
with a dash of hot sauce to Melanie Piselli
taste. Spread in circle over Circulation Manager
toast. Add small dollops Bill Fiakos
of ricotta cheese; top with
Published by A360 Media LLC. All rights reserved.
black olive pieces for pupils Reproduction in whole or in part without prior
and eyebrows. Top toast with permission of the publisher is prohibited. Printed
in the U.S.A.
strips of provolone to create
bandages. Add a thin strip of QUESTIONS ABOUT CELEBRATE
red pepper for mouth. Broil WITH WOMAN’S WORLD?
tk credits

until slightly melted. Please send an email to

DearWW@WomansWorldMag.com

96 Celebrate! with Woman’s World

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