Where the whispers of ancient recipes cling to the crackling wallpaper, there lies a creation that defies the very essence of what we know to be a cookie. This is no mere pastry, no delightful treat for the innocent, but a concoction of a crunchy monstrosity born from chaos in an impious union of sweet and savory. The “BER” Month recipes take a nod to the realm of a mad scientist with the cookie that should not be called a cookie, the Monster Cookies.

From microwaves to squishy goo, the Monster Cookies comes alive through a mixture of melted chocolate and crunchy Chow Mein noodles. Like a Mad Scientist in the depths of their layer, those who create this weird combination, will laugh manically as their creatures take form. What may send shivers down the spines of those who dare to taste the forbidden, brings joy to the culinary geniuses during the Halloween season.

If you want to become a mad scientist in the kitchen, then you will want to form these Monster Cookies! Simply collect the ingredients and follow the instructions. The items needed to make these Monster Cookies are:

• Chow Mein Noodles
• White Chocolate Almond Bark
• Green Food Coloring
• Yellow Candy-Coated Chocolates
• Mini Chocolate Chips
• Red Decorator Icing in a tube
• Muffin pan
• Spoon
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Monster Cookies

• Servings: 6
• Time: 1 hour
• Difficulty: easy
• Print

This is no mere pastry, no delightful treat for the innocent, but a monstrous concoction of a crunchy monstrosity born from chaos in an impious union of sweet and savory.

Credit: Oriental Trading’s Fun365

Ingredients

• Chow Mein Noodles
• White Chocolate Almond Bark
• Green Food Coloring
• Yellow Candy-Coated Chocolates
• Mini Chocolate Chips
• Red Decorator Icing in a tube

Directions

1. Melt the white chocolate almond bark according to the directions on the package adding a few drops of green food coloring. Set aside a tablespoon of the almond bark.
2. Pour the melted almond bark over the chow mein noodles to coat.
3. Spoon the coated chow mein noodles into a greased mini muffin pan and put in the refigerator for it to set
4. Use the tablespoon of melted almond bark to adhere the yellow candy-coated chocolate candies to the green chow mein. Then adhere the mini chocolate chips to the yellow candy-coated chocolate candies to create the pupils of the eyes.
5. Use the red decorator icing to pipe on a funny monster mouth. Allow time for the chocolate to set.
6. It is now done

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

In the shadowy recesses of a dimly lit kitchen, a culinary creature lurks, waiting to ensnare the unsuspecting with its sugary tentacles. A creature of the eight-legged variety, crawls from the darkest depths of a mad baker’s imagination. These Gummy Tarantula Cupcakes are a confectionery abomination that dares to blend the sweet with the macabre, the delightful with the terrifying.

These cupcakes, a creepy twist on a beloved dessert, begin their transformation with a foundation of moist, vanilla cake, baked to perfection and shrouded in a thick layer of white buttercream frosting. The frosting is topped with a black spider web, a disgusting façade for the horrors that dons the top of this nightmarish delight. Only true arachnophiles will enjoy these spooky treats.

If you fancy yourself an arachnophile, then you will want to make these Gummy Tarantula Cupcakes! Simply collect the ingredients and follow the instructions. The items needed to make these Gummy Tarantula Cupcakes are:

• Boxed Cake Mix
• White Frosting
• Black Icing
• Gummy Tarantulas (affiliate link)
• Mixer
• cupcake tins
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Gummy Tarantula Cupcakes

• Servings: 6
• Time: 2 hours
• Difficulty: easy
• Print

These Gummy Tarantula Cupcakes are a confectionery abomination that dares to blend the sweet with the macabre.

Credit: Oriental Trading’s Fun365

Ingredients

• Boxed Cake Mix
• White Frosting
• Black Icing
• Gummy Tarantulas

Directions

1. Bake and frost cupcakes according to the recipe you’re using.
2. To create spiderwebs, create three to four circles with black icing, beginning with a small circle in the center of the cupcake and moving toward larger circles as you move toward the outer edges. Using a toothpick or a knife, lightly drag the point from the inner circle through the outer circle. Repeat at least 6 times around the cupcake, creating the spiderweb.
3. Finish by adding a gummy tarantula

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

In a whimsical world where foods become imposters, the pipsqueak of the pastry realm attempts to become one of the most iconic candies of the season, the candy corn. Taking a note from some unknown Illusion Food book, the Mini Cupcakes dons a costume to take on a new look and become the Mini Candy Corn Cupcakes! These little nibblers are so cute, they could give the actual candy corn a run for its money in the adorable department. These tiny, frosting-laden delights are a festive tricolor sensation nodding to the nostalgia of Halloween. Whether loved or despised, we all know it and have sampled it.

The base of these charming Mini Candy Corn Cupcakes is a delightful pound cake that has been dyed yellow and orange using gel food coloring. It’s then topped with a cream cheese frosting and adorned with an actual candy corn. This little illusionist really wants to drive home its iconic costume as we travel to the next “BER” Month, October!

To make these Mini Candy Corn Cupcakes simply collect the ingredients and follow the instructions. The items needed to make these Mini Candy Corn Cupcakes are:

• Pound cake mix
• White cream cheese frosting
• Orange gel food coloring
• Yellow gel food coloring
• Sanding sugar
• Candy corn (for decoration)
• Mixer
• mini cupcake tins
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Mini Candy Corn Cupcakes

• Servings: 12
• Time: 2 hours
• Difficulty: easy
• Print

The pipsqueak of the pastry realm attempts to become one of the most iconic candies of the season.

Credit: Oriental Trading’s Fun365

Ingredients

• Pound cake mix
• White cream cheese frosting
• Orange gel food coloring
• Yellow gel food coloring
• Candy corn
• Sanding sugar

Directions

1. Prepare the pound cake batter according to the directions on the box. Divide the batter in half, mixing one half of the batter with orange gel food coloring and the other half with yellow gel food coloring until the desired colors have been achieved.
2. Place each half of the batter into Ziploc® plastic bags, making sure bags are securely closed. Cut a small hole in one corner of the plastic bag. Fill each cup of a greased mini-cupcake pan 1/3 of the way with orange batter. Fill another 1/3 of each cup with yellow batter, making sure not to overfill. Follow baking directions on the box of pound cake.
3. After the cupcakes have cooled, turn each mini cupcake on its top and frost the top’ of the cupcakes using the white cream cheese frosting. The method suggested in step 2 works well for this step.
4. Place a candy corn on top of the frosted cupcake. Sprinkle the cupcake with sanding sugar for a dash of extra sparkle.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Ah, the sweet, sweet symphony of a Candy Corn Jello Shot, a masterpiece that’s as delightful to behold as it is to devour! We’ve got the bottom tier, the classic yellow layer, so vibrant and warm. The middle tier is a pumpkin orange with a citrus vibe. And let’s not forget the grand finale, the pièce de résistance: a fluffy whipped cream topped with an actual candy corn. Oh, the tangy, boozy bliss that comes with the “BER” Months!

Now, let’s break it down. First, we need to make the lemon Jello by boiling two cups of water. We will then take that off the heat and mix in the Jello powder, one cup of cold water, and one cup of vodka. Divide the now mixed yellow liquid equally into 10 to 12 plastic shot glasses. These need to cool for four hours in the refrigerator. Second, after the four hours, we need to make the orange Jello by boiling two cups of water. We will then take that off the heat and mix in the Jello powder, one cup of cold water, and one cup of vodka. Divide the now mixed orange liquid equally into the same 10 to 12 plastic shot glasses. These also need to cool for four hours in the refrigerator. Third, after these are done cooling for another four hours they are ready to consume. Simply top with whipped cream and the candy corn and hand out to the party attendees!

To make these Candy Corn Jello Shots simply collect the ingredients and follow the instructions. The items needed to make these Candy Corn Jello Shots are:

• 2 large boxes lemon Jello
• 2 large boxes orange Jello
• 1 can whipped cream
• 2 Cups of Vodka
• 6 Cups of Water
• Candy corn (for decoration)
• Pot for boiling water
• Plastic Shot Glasses
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Disclaimer:

For Responsible Adults of Legal Drinking Age
This recipe and all related content are intended for legal-aged adults who consume alcohol responsibly. We do not support underage drinking, excessive consumption, or the abuse of alcohol in any form.
Please consider the following:

• Do not drink and drive. Alcohol impairs your ability to drive a car or operate machinery safely. Arrange for a designated driver or use a ride-sharing service.
• Pregnant women should not drink. The Surgeon General advises that women should not consume alcoholic beverages during pregnancy because of the risk of birth defects.
• Pace yourself and stay hydrated. Space out your alcoholic drinks and alternate them with water.
• Know your limits. The effects of alcohol vary from person to person. Consider your own health, weight, and tolerance, and do not drink on an empty stomach.
• This is not medical advice. Consult a doctor if you have health conditions or take medications that may interact with alcohol.
• Enjoy responsibly and in moderation.

Candy Corn Jello Shots

• Servings: 12
• Time: 8 hours
• Difficulty: easy
• Print

Credit: Oriental Trading’s Fun365

Ingredients

• 2 large boxes lemon Jello
• 2 large boxes orange Jello
• 1 can whipped cream
• Vodka
• Candy corn (for decoration)

Directions

1. Prepare lemon Jello with 2 cups boiling water, 1 cup cold water and 1 cup vodka .
2. Divide Jello into shot glasses and let chill in fridge for 4 hours.
3. Prepare orange Jello with 2 cups boiling water, 1 cup cold water and 1 cup vodka .
4. Divide Jello into shot glasses on top of the yellow layer and chill again for 4 hours.
5. Top with whipped cream and candy corn when ready to serve.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Ah, the sweet embrace of fall as we travel through the “BER” Months, when the air cools and the spooky foods come out to play. Enter: the Eyeball Donut. These ghastly goodies are a must-try for those who crave a little horror with their morning sugar rush. Picture this: a fluffy, powdered donut staring back at you with a goblin-green jelly eye that seems eerily alive. But don’t let their monstrous appearance fool you, these treats are as delightful as they are disturbing. So, grab your apron and your sense of humor and start making Eyeball Donuts to the glorious music of the Monster Mash.

To make these Eyeball Donuts, you only need four ingredients. Firstly, snatch up some mini powdered donuts, as they’re the foundation for our spooky snacks. These bite-sized beauties are already dressed to the nines in their snowy white powdered sugar, but we’re about to give them a Halloween makeover that would make even the most stoic pastry chef quiver with excitement. Next, you’ll need round brown candy-coated chocolates. They’re like the pupils of our edible orbs, providing a rich, chocolatey center that will keep the little ones guessing until the first bite. To make the iris of the eyeball, you’ll need round gunny candies. These are the perfect base for the candy-coated chocolates to sit inside . Lastly, you will need red decorator icing, which is the crimson lifeblood of the eye, adding the finishing touch of terror.

Now, let’s get down to the nitty-gritty of creating these eye-popping pastries. Begin by using the icing to glue the brown candy-coated chocolates on top of the round gummy candies. You want to press just firmly enough to create a snug fit, but not so much that you flatten the poor thing. With your candy pupils in place, its time to add the veins to the eyeball by making red squiggles on the donut with the icing. Once the veins are done, use a little icing to glue the iris to the donut. Let them sit to allow the icing to dry. You now have a delectable spooky eyeball donut

Grab the recipe below by clicking print Then make and eat!

Eyeball Donuts

• Servings: 1 dz
• Time: 5 min
• Difficulty: Easy
• Print

These ghastly goodies are a must-try for those who crave a little horror with their morning sugar rush.

Credit: Oriental Trading’s Fun365

Ingredients

• Mini Powdered Donuts
• Round Brown Candy-coated Chocolates
• Round Gunny Candies
• Red Decorator Icing in a tube

Directions

1. Use red decorator icing to pipe the eyeball veins onto the mini powdered donuts
2. Assemble the eye pupil by using the icing to glue the brown candy-coated chocolates on top of the round gummy candies.
3. Glue the complicated pupil to the mini frosted donut.
4. Allow time for your icing to set. Then eat.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Imagine, if you will, a cocktail that’s so vibrant it could make a jack-o-lantern blush. A libation so potent it could scare a pumpkin spice latte back into summer. Ladies and gentlemen, gather ’round, for I present to you the pièce de résistance of the “BER” Month concoctions: the Bloody Red Rum Sangria. This isn’t your grandmother’s wine cooler, this is a beverage that struts in like a zombie with a vendetta, flaunts its flavors like a clan of dwarves dressed in new armor storming the gates of an opposing kingdom, and leaves you feeling warm and fuzzy, which is a weird but welcoming sensation.

Now, let’s dive into the cauldron of this crimson delight. The base is a rich and robust blend of your favorite red wine and a spicy rum, This pair will whisper the promise of sweetness before slapping you with a hint of heat. Since blood doesn’t have to come from a pint, In a large punch bowl, mix this pair with some fresh lime juice, triple sec, and simple syrup. Add a couple of orange and lime slices for a touch of citrus, because even in the face of the undead, a little vitamin C is essential.

To make these Bloody Red Rum Sangria simply collect the ingredients and mix them together.

The items needed to make these Bloody Red Rum Sangria are:

• 1 750ml bottle of spiced rum
• 1/2 bottle favorite red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec
• 6 oz. simple syrup
• 2 limes, sliced in thin wheels
• 2 oranges, sliced in thin wheels
• Punch bowl
• spatula
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Disclaimer:

For Responsible Adults of Legal Drinking Age
This recipe and all related content are intended for legal-aged adults who consume alcohol responsibly. We do not support underage drinking, excessive consumption, or the abuse of alcohol in any form.
Please consider the following:

• Do not drink and drive. Alcohol impairs your ability to drive a car or operate machinery safely. Arrange for a designated driver or use a ride-sharing service.
• Pregnant women should not drink. The Surgeon General advises that women should not consume alcoholic beverages during pregnancy because of the risk of birth defects.
• Pace yourself and stay hydrated. Space out your alcoholic drinks and alternate them with water.
• Know your limits. The effects of alcohol vary from person to person. Consider your own health, weight, and tolerance, and do not drink on an empty stomach.
• This is not medical advice. Consult a doctor if you have health conditions or take medications that may interact with alcohol.
• Enjoy responsibly and in moderation.

Bloody Red Rum Sangria

• Servings: 4-6 cups
• Time: 5 min
• Difficulty: Easy
• Print

Bloody Red Rum Sangria is not for the faint of heart

Credit: Oriental Trading’s Fun365

Ingredients

• 1 750ml bottle of spiced rum
• 1/2 bottle favorite red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec
• 6 oz. simple syrup
• 2 limes, sliced in thin wheels
• 2 oranges, sliced in thin wheels

Directions

1. Chill ingredients overnight.
2. Add all ingredients into a large punch bowl.
3. Float an ice block to keep cool.
Makes 4 to 6 cups

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

With us half way through the first “BER” Month, I thought it was time we take a look at the not so humble pancake. But we’re not just talking about any ordinary flapjack here. Oh no, we’re diving face first into a fluffy stack of pumpkin pancakes that’ll have you questioning your breakfast loyalty! Add your favorite syrup and these pancakes will have you embarking on a culinary adventure with fall flavors.

Now, I know what you might be thinking, “Pumpkin in pancakes? That’s so basic!” But hold your horses, because we’re jazzing these bad boys up with brown sugar, a pinch of nutmeg, and a sprinkle of cinnamon that’ll have your taste buds doing the cha-cha slide down your tongue.

To make these Pumpkin Pancake simply collect the ingredients and start combining them. As you mix the concoction, the warmth of the spices and the sweetness of the pumpkin puree will create a heavenly scent that’ll make your kitchen feel like a five-star bed and breakfast. Only these will be a lot cheaper to devour.

The items needed to make these Pumpkin Pancakes are::

• 2 cups all-purpose flour
• 3 tbsps. brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 tbsp. ground cinnamon
• ½ tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 cups milk
• 1 1/3 cups canned/purée pumpkin
• 1 egg
• 2 tbsps. vegetable oil
• mixing bowl
• Ziploc Bag
• Scissors
• spatula
• Recipe

Once all of the items are gathered, start following the recipe!

Grab the recipe below by clicking print Then make and eat!

Pumpkin Pancakes

• Servings: 8
• Time: 15 min
• Difficulty: Easy
• Print

A dish so delightful, it's like autumn decided to throw a surprise party on your breakfast plate.

Credit: Oriental Trading’s Fun365

Ingredients

• 2 cups all-purpose flour
• 3 tbsps. brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 tbsp. ground cinnamon
• ½ tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 cups milk
• 1 1/3 cups canned/purée pumpkin
• 1 egg
• 2 tbsps. vegetable oil

Directions

1. In a bowl, mix together the milk, pumpkin, egg and oil. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a separate bowl. Stir this into the pumpkin mixture, just enough to combine.
2. Transfer the mixture into a re-sealable plastic bag and cut a small hole into one of the corners.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Draw Halloween characters, letters and icons onto the griddle using the batter in the plastic bag. Brown on both sides and serve hot.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Ah, pumpkin cheesecake – the dessert equivalent of a warm, snuggly blanket on a chilly “BER” month evening. But let’s not get ahead of ourselves. Before we can cozy up with this delightful concoction, we must first embark on a quest to create it from the depths of our kitchen cauldron. I stumbled upon a recipe that claimed to be “Paradise” in a pie and like a moth to a flaming pumpkin pie, I couldn’t resist saving it to the SKGaleana Vault.

The ingredients such as cream cheese, sugar, eggs, pumpkin puree, and a pinch of this and a sprinkle of that can feel like a scavenger hunt. But after you ransack your kitchen for supplies like a horde of hungry goblins, making the pie is fairly easy. It simply requires a pie crust, two base fillings, and a topping.

The pie crust is thankfully store bought. You can make your own, but this recipe gives a nice respite and will accept the lazy version of a pie crust. Then it’s time to fill the crust with some layers. The first pie filling is a wonderful and basic cheesecake filling, which is later topped by a pumpkin pie filling. The final later is the pecan streusel topping which is a delightful twist on the usual plain crumbles. Do all the layers make this “Paradise” in a pie? Maybe. One thing I do know, is that it is delish!

To make the Pumpkin Paradise Pie, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable cheesecake. You will need:

• 1 pie shell
• 1 package cream cheese (8 oz)
• White sugar
• ½ tsp vanilla extract
• 3 eggs
• 1 ¼ cup pumpkin puree
• 1 cup evaporated milk
• Brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp flour
• 2 tbsp softened butter
• ½ cup chopped pecans
• mixing bowl
• mixer
• spatula

Once all of the items are gathered, start following the recipe!

Grab the recipe below by clicking print Then make and eat!

Pumpkin Paradise Pie

• Servings: 8
• Time: 1.5 hours
• Difficulty: Easy
• Print

Paradise in a Pie.

Credit: Oriental Trading’s Fun365

Ingredients

• 1 pie shell
• 1 package cream cheese (8 oz)
• White sugar
• ½ tsp vanilla extract
• 3 eggs
• 1 ¼ cup pumpkin puree
• 1 cup evaporated milk
• Brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp flour
• 2 tbsp softened butter
• ½ cup chopped pecans

Directions

Cheese Cake Layer
1. Preheat oven to 350
2. In a medium-size bowl, beat cream cheese until smooth.
3. Beat in 1/4 cup white sugar, vanilla extract, and 1 egg. Beat until smooth and chill for 30 min.
4. Spread into pie crust
Pumpkin Pie Layer
5. Combine pumpkin puree, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup white sugar, cinnamon, nutmeg and salt into large mixing bowl. Mix well
6. Pour on top of cheesecake mixture.
7. Cover edges of pie crust with aluminum foil, and bake for 25 minutes. Remove the foil and bake an additional 25 minutes.
8. While pie is in the oven, prepare the pecan streusel topping by combining flour and 2 tbsp brown sugar, mix well. Then add softened butter. Stir until ingredients are combined, then add pecans.
9. Once the pie has baked for 50 minutes, remove it from the oven and sprinkle the pecan streusel on top.
10. Place it back in the oven for another 10 to 15 minutes or until you can poke a toothpick in the center and it comes out clean.
11. Let cool and serve!

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.