Treat-or-Treats?
by Kelsey King
Photography by Sarah Kert
Halloween inarguably brings to mind two very specific images: costumes and candy.
In college, this imagery expands to include the concept of "Halloweekend." October 31 no longer equates to a single bone-chilling night of elaborate disguise; instead, it signifies somewhat of an extended nocturnal celebration.
The single downside aging brings to this holiday? It is no longer socially acceptable to knock on strangers' doors for free nougat.
“Now, my favorite thing about Halloween is the weekend of partying,” said Anneka Choi (CAS ’16). “I love candy, though. When I was little, it was about getting candy around the neighborhood, but I can’t do that anymore. I’m too old!”
The solution is simple: endless flows of individually wrapped sugar bombs cascading down stairwells and off beer-pong tables alike in the warm oases of rat city apartments.
That is, unless if you want to impress a house packed with synthetic cat tails and plastic law enforcement uniforms—which you most certainly do. Complete your Betty Crocker ( costume this Halloween season with the candy-filled the recipes below for props. You’ll win best costume every night, guaranteed.
Black Cat Cake Pops
Dorm-Friendly
Makes: 8
Ingredients
-2 large store-bought chocolate cupcakes, frosting set aside
-1 cup dark chocolate or black candy melts
-1 tablespoon coconut oil
-8 Straws (plus more for cat ears)
Instructions
In a large bowl, mash cupcakes and half set-aside frosting with hands until mixture resembles a smooth fudge; discard remaining frosting
Roll mixture into 1-2 tablespoon-sized balls and place on a greased cookie sheet
Insert full straw into top center of each cake ball, then cut small pieces of straw into shape of cat ears and stick into cake balls; refrigerate 1 hour
Microwave chocolate, stirring every 30 seconds until melted; stir in coconut oil
Remove cake pops from refrigerator and dip in chocolate
Place in freezer until chocolate hardens, about 45 minutes
Store at room temperature
Halloween Bark
Dorm-Friendly
Serves: 12
Ingredients
-1 package white chocolate chips
-1 package Oreos, crushed
-Various Halloween candy of choice (such as Reese’s, M&M’s, Hershey bars and KitKats)
Instructions
Microwave white chocolate, stirring every 30 seconds until melted; set aside
In large bowl, combine broken Oreos with candy
Spread half of Oreo-candy mixture on parchment-lined cookie sheet and coat with ½ package melted white chocolate
Mix with a spatula until candy is coated; press into even layer
Spread remaining white chocolate on top and cover with remaining Oreo-candy mix
Let bark harden at room temperature for 1-2 hours
Cut into jagged pieces and serve
Store at room temperature
Pumpkin Spice Cupcakes
Makes: 24
“Halloween-related anything needs a little something ‘pumpkin spice’ now,” said Lydia Tao (CAS ’17). “I love pumpkin spice, but unfortunately I have too much self-respect to order a PSL or anything else pumpkin spice-flavored in public because ‘basic.’ Pumpkin spice cupcakes at a party solve the ordeal I create for myself and everybody wins. […] Honestly, though, who doesn’t secretly love pumpkin spice?”
Ingredients
Cupcakes
-3 egg whites
-1 ½ cup whole milk
-3/4 cup pumpkin purée
-1 teaspoon vanilla extract
-1/2 tablespoon pumpkin spice
-2 cups sugar
-3 cups flour
-2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
Buttercream
-1/2 pound of cold butter
-1/3 pound of shortening
-1 pound of confectioners’ sugar
-1 teaspoon vanilla
-1 tablespoon pumpkin spice
-Candy of choice (optional)
Instructions
Preheat oven to 350˚F
In large bowl, combine first four ingredients whisk until well- incorporated
Add remaining cupcake ingredients to wet mix; whisk until well-incorporated and continue until batter becomes smooth and homogenous, free of chunks
Divide into cupcake pans, filling about halfway
Bake 15 minutes, or until just golden on cupcake tops
Remove from oven and set aside to cool
Place cold butter in mixing bowl; using hand, mash until slightly softened, about 1 minute
In four stages, add confectioners’ sugar to the butter, fully incorporating each time sugar is added
Beat the butter and confectioners’ sugar for 5 minutes on high, or until the mixture begins to lighten in color and increase in volume
Add shortening and beat for another 5 minutes
Add vanilla and pumpkin spice; beat until fully incorporated
Once cupcakes are room temperature, frost with knife or piping bag
Sprinkle tops of cupcakes with pumpkin spice and decorate with candy of choice (optional)
Store in refrigerator
*Recipes by Sarah Kert ()