Best 6 Witch Hat Dippers Recipes

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Welcome to the realm of culinary magic, where we embark on a journey to discover the secrets of crafting the enchanting "Witch Hat Dippers". Picture crispy cones adorned with vibrant sprinkles, filled with delectable cream cheese frosting and dipped in a rich chocolate ganache. These sweet treats, reminiscent of a witch's hat, will transport you to a world of whimsy and delight. So, gather your ingredients, prepare your taste buds, and let's unravel the recipe for these magical "Witch Hat Dippers."

Here are our top 6 tried and tested recipes!

SUGAR WITCH'S HAT



Sugar Witch's Hat image

Provided by Food Network

Categories     dessert

Time 40m

Yield 1 Witch's Hat Centerpiece

Number Of Ingredients 8

2 1/2 cups granulated sugar
Scant 2/3 cup light corn syrup
Scant 1/2 cup water
Orange and black food color paste
Orange and black food color paste
Vegetable baking spray
Special equipment, See source link for information:
Croquembouche mold

Steps:

  • Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
  • To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes.
  • To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes.
  • To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
  • Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.
  • I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
  • Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.

EASY WITCH HAT COOKIES



Easy Witch Hat Cookies image

Whip up some kitchen fun with the kids! Bake up these wacky Halloween treats!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 cup Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ neon gel food colors (orange, purple and green)
Assorted candy sprinkles, if desired
48 Hershey'sKisses™ Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil and eggs until soft dough forms.
  • Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • Divide frosting into 3 small bowls. Tint frosting as desired with food colors. Place frosting in small resealable food-storage plastic bags or disposable decorating bags. Cut off tip of each bag to make 1/4-inch opening.
  • Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g

WITCH HAT DIPPERS



Witch Hat Dippers image

A great snack for Halloween parties! Very versatile and easy to personalize for your own tastes. Serve them nice and hot with some dipping sauce, like Andrea's Marinara Sauce II.

Provided by NomNomDelicious

Categories     Appetizers and Snacks     Cheese

Time 35m

Yield 16

Number Of Ingredients 9

olive oil cooking spray (such as PAM®)
2 (8 ounce) cans refrigerated reduced-fat crescent roll dough (such as Pillsbury®)
1 cup finely shredded mozzarella cheese
1 pinch finely grated Parmesan cheese, or more to taste
1 pinch parsley flakes, or more to taste
1 pinch garlic powder, or more to taste
8 small button mushrooms, halved
8 slices pepperoni, halved
16 pitted black olives, cut into slivers

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.
  • Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.
  • Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.
  • Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 132 calories, Carbohydrate 12.9 g, Cholesterol 5.6 mg, Fat 6.7 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 338.6 mg, Sugar 3.2 g

HALLOWEEN VEGETABLE TRAY WITCH WITH HERB DIP



Halloween Vegetable Tray Witch with Herb Dip image

This cute-but slightly scary!-witch is easy to construct (no special tools needed) and sits in the center of a fun, healthy Halloween snack or appetizer. We've given some crudité options here to round out the platter, but feel free to use whatever raw vegetables you like. The creamy green dip can be made a day ahead.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

3 cups loosely packed baby spinach
1 cup loosely packed fresh Italian parsley leaves
2 scallions, trimmed and chopped
1/4 cup loosely packed fresh dill fronds
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 cup sour cream
4 ounces cream cheese, at room temperature
Kosher salt and freshly ground black pepper
Kosher salt
1 bunch thin asparagus, tough stems trimmed
4 ounces green beans, stem end trimmed
1 head broccoli, separated into small florets
2 thin slices radish
2 thin slices cherry tomato
2 very small baby spinach leaves
1 purple carrot, peeled
Handful microgreens or baby arugula
3 Persian cucumbers, sliced crosswise
1 thin crosswise slice baby bell pepper slice
Rainbow baby carrots, celery sticks, cauliflower florets or your favorite veggies, for dipping

Steps:

  • For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day.
  • For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry.
  • Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch's face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face.
  • Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch's hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat.
  • Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle.
  • Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.

MELTED WITCH PUDDLES



Melted Witch Puddles image

In honor of the doomed wicked witch in "The Wizard of Oz," we had fun fashioning these simply delicious snacks using a variety of convenience foods. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 9

1 teaspoon water
4 drops yellow food coloring
1-1/2 cups sweetened shredded coconut
2 cups semisweet chocolate chips
6 tablespoons shortening, divided
36 chocolate cream-filled chocolate sandwich cookies
36 Bugles
4 cups vanilla or white chips
36 pretzel sticks

Steps:

  • In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.

Nutrition Facts :

CHIP 'N' DIP BREAD WITCH



Chip 'n' Dip Bread Witch image

Who needs tricks with a treat as bewitching as this appetizer? This ghoulish beauty is sure to steal center stage on your table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 1 witch (1-1/2 to 3 cups dip).

Number Of Ingredients 9

2 loaves (1 pound each) frozen bread dough, thawed
3 egg whites
Black, green and red paste food coloring
1 sliced almond
1 pimiento-stuffed olive slice
1 raisin
1/4 cup shredded Parmesan cheese
1 to 2 jars (15-1/2 ounces each) salsa con queso dip
Tortilla chips

Steps:

  • Let dough rise according to package directions. For witch's face, on a lightly floured surface, roll one loaf into an 8-in.-high x 6-in.-wide oval. Cut a 3-in. piece off the top and set aside. Place rolled piece on a large greased baking sheet. Pull lower left side of dough down and to the left, forming a chin. , For hat, roll remaining loaf into a 9-1/2-in.-high x 6-1/2-in.-wide triangle; place above face. Divide reserved dough into thirds. Roll two pieces into 12-in.-long ropes; twist together. Place over bottom of hat for brim. , Shape two-thirds of remaining dough into a nose. Cut a 1-in. slit at an angle 1 in. below brim; insert nose. Roll remaining dough into a 4-in. piece; fold in half for lips. Cut a 2-in. slit below nose; insert lips., Divide egg whites among three custard cups; with food coloring, tint one portion black, one green and one red. Brush black over hat. Brush green over face and nose. Brush red over lips. , For eye, place almond and olive between nose and brim. For wart, lightly press raisin into nose. Sprinkle Parmesan cheese over dough for hair. , Let rise in a warm place for 20 minutes. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool. , Hollow out center of hat; fill with dip, adding more as needed. Serve with tortilla chips.

Nutrition Facts :

Tips:

  • Use fresh ingredients. The fresher the ingredients, the better your dip will taste.
  • Don't overmix the dip. Overmixing can make the dip runny and lose its shape.
  • Chill the dip before serving. This will help the dip to firm up and hold its shape.
  • Garnish the dip with fresh herbs or vegetables. This will add a pop of color and flavor.
  • Serve the dip with a variety of dippers. This will allow your guests to choose their favorite dipper.

Conclusion:

Witch hat dippers are a fun and easy appetizer that is perfect for any occasion. They are made with simple ingredients that you probably already have on hand. With a little creativity, you can make witch hat dippers that are both delicious and festive. So next time you are looking for a quick and easy appetizer, give witch hat dippers a try.

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