The fall weekend we’ve all been waiting for is swiftly approaching where not one, but two major holidays are hitting the Buck. Homecoming and Halloween jam-packed into one festivity-filled weekend will most definitely bring the festivities and the necessity for sweet treats. Whether you’re entertaining alumni at your downtown house before the game, hosting a Halloween cookie swap, or planning on leaving a tray of fall treats out for your hall mates, Her Campus Bucknell has got the perfect Halloween Baking Guide to satisfy your sweet tooth this weekend.
Perfect for: The collegiettes who can’t seem to get enough of the pumpkin craze
Treat time: About 20 min
Serving size: About 12
What you’ll need:
· 3 tbsp butter
· 5 cups mini marshmallows
· Red and yellow food coloring
· 6 cups Rice Krispies cereal
· A bag Tootsie Rolls
· Green frosting
Directions:
1. Melt the butter over low/medium heat
2. Stir in marshmallows and begin to melt
3. Add food coloring to until desired pumpkin orange is reached
4. Slowly stir in cereal (once butter and marshmallows are combined)
5. Remove from heat and mix until the cereal is evenly coated
6. Allow to cool (but not too much) and begin to roll into balls. Stick thumb down center to create divot for the Tootsie Roll stem
7. Add Tootsie Roll and decorate with green frosting. Enjoy!
Perfect for: A fall-themed Homecoming reunion party
Treat time: 30 min prep time, 30 min bake time
Serving size: About 12
What you’ll need:
· 12 red or green apples
· 12 popsicle sticks
· 3 cups white sugar
· ½ cup light corn syrup
· 1 cup water
· Red food coloring
· Wax paper
· Candy thermometer
Directions:
1. Wash and dry the apples and insert popsicle stick so that they are firmly positioned in the apples
2. Set the apples aside on wax paper coated with cooking spray
3. Combine sugar, corn syrup, and water in a large saucepan over medium heat. Bring to boil and cook until mixture reaches about 300 degrees F
4. Remove from heat and carefully stir in red food coloring
5. One by one, dip the apples into the candy mixture. Swirl to coat them and allow excess to drip back into pan
6. Transfer the coated apples back to the wax paper and let cool completely so the candy is fully hardened. Enjoy!
Perfect for: The collegiettes who love sweet and savory treats
Treat time: About 20 min prep time, 1 hour cooling time
Serving size: About 12
What you’ll need:
· ½ cup unpopped popcorn
· ½ stick of butter
· 1 tsp vanilla
· 4-5 cups mini marshmallows
· ¾ cup Reeses Pieces
· ¾ cup Candy Corn
· ¾ cup chopped chocolate covered pretzels
Directions:
1. Pop popcorn in airpopper or on stove. Put in large bowl and set aside.
2. In a large pan over medium heat, melt your butter. Add vanilla and marshmallows. Stir constantly until melted and creamy
3. Pour mixture over popcorn and stir until popcorn is fully coated. Add Resses, Candy Corn, or other favorite Halloween treats into the popcorn mixture
4. Separate into 12 popcorn balls using 2 spoons pressed together. Add in chocolate covered pretzels as you form balls
5. Place on wax paper and allow to set for an hour before eating!
4. Peanut Butter Spider Cookies
Perfect for: Halloween-themed pre-costume parties
Treat time: 20 min prep time, 15 min bake time
Serving size: About 24
What you’ll need:
· ¾ cup peanut butter
· ½ cup unsalted butter, softened
· ½ cup granulated sugar
· 1/3 cup brown sugar
· 1 tsp vanilla extract
· 1 large egg
· 1 ¼ cup all-purpose flour
· ¾ tsp baking powder
· ¼ tsp baking soda
· 1 tsp salt
· 24 small chocolate truffles
· ¾ cup semisweet chocolate chips
· Black frosting for spider eyes
Directions:
1. Preheat oven to 350 F and line two baking sheets with parchment paper
2. In a large bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. Beat softened butter and peanut butter until fluffy. Add sugar and brown sugar and mix again until fluffy. Mix in vanilla and egg.
4. Mix together dry ingredients in the wet mixture on low speed.
5. Roll mixture into 24 cookie dough balls and place evenly on 2 baking sheets.
6. Bake cookies for 8-10 min. Remove from oven and using a spoon, press cavity in the middle of each cookie. Place back into oven for about 3-5 min until golden.
7. Melt chocolate chips, transfer to zip bag and cut off a corner to make a small hole. Pipe 8 legs on each cookie and place truffle into the cavity in the center of the cookie before chocolate hardens.
8. Draw on eyes with black frosting and enjoy!
5. Orange and Blue Sugar Cookie Cupcakes with Buttercream Frosting
Perfect for: An alumni get-together before the big game
Treat time: 30 min
Serving size: About 30
What you’ll need:
For the cupcakes:
· 1 cup butter, softened
· 2 cups sugar
· 3 eggs
· 2 tsp vanilla extract
· 3 cups all-purpose flour
· 1 tsp baking soda
· ½ tsp baking powder
· ½ tsp salt
· 2 cups sour cream
For the frosting:
· 6 cups powdered sugar
· 1 cup butter, softened
· Zest of 2 oranges
· 1 tsp vanilla extract
· 4-6 tablespoons orange juice
· Blue M&Ms
Directions:
For the cupcakes:
1. Preheat oven to 350 degrees F.
2. Combine flour, baking soda, salt into a medium bowl.
3. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add vanilla and mix well.
4. Add the flour mixture to creamed mixture alternately with sour cream.
5. Fill greased or paper-lined cupcake tins with batter.
6. Bake for 25-30 min or until a toothpick inserted in the center comes out clean.
For the frosting:
1. Cream sugar, butter, orange zest, and vanilla. Add 4 tablespoons of orange juice and beat until fluffy, adding more if needed. Add blue M&Ms for decoration!
2. Frost cupcakes when they have completely cooled. Enjoy!