GHOST GOO
This is the only dessert dip you'll need for your Halloween party buffet! This creamy Ghost Goo is delicious with assorted fruit.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 12 servings, 2 Tbsp. dip each
Number Of Ingredients 3
Steps:
- Beat cream cheese and marshmallow creme with whisk until well blended.
- Refrigerate 2 hours or until thickened. Mound into ghost shape on serving plate. Add cinnamon candies for the "ghost's eyes."
- Serve as a dip with assorted fruit, such as strawberries, sliced apples or banana chunks.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 1 g
BANANA GHOSTS WITH PEANUT BUTTER DIP
These frozen banana ghosts are a fun Halloween snack that's also super easy. They're great with the sweet and creamy peanut butter dip made extra spooky with a spider web piped from melted chocolate. Feel free to add apple and pear slices as well as graham crackers to round out the platter with more dipping options. The ghosts and dip can be made ahead but the dip will firm up when chilled, so be sure remove it from the fridge about 30 minutes before serving.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
- Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
- Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
- Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.
GHOST GOO (DIP)
Very tasty! Serve as a dip with cookies or assorted fruit, such as sliced apples, strawberries and/or bananas. Cook time is chill time.
Provided by txgammi
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Beat cream cheese and marshmallow creme with whisk until blended.
- Cover.
- Refrigerate 2 hours or until thickened.
- Mound into ghost shape (or desired shape) on serving plate.
- Add cinnamon candies for the"ghost's eyes".
- Yields (12) 2 Tbsp servings.
- For a variation prepare as directed, stirring in 2 squares melted and cooled unsweetened baking chocolate.
Nutrition Facts : Calories 119.2, Fat 6.6, SaturatedFat 4.2, Cholesterol 20.8, Sodium 69.2, Carbohydrate 13.6, Sugar 7.8, Protein 1.6
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