Many students feel to old to be trick-or-treating and some are just too exhausted to go. A good, comfy alternative to trick or treating could be staying in and baking Halloween treats.

In a random survey taken by Morton East students, 56% said they would rather stay in and bake Halloween treats than go trick or treating.

According to Chat GPT, “The process of measuring, mixing, and creating something delicious can be a great stress-reliever. Plus, the heavenly scent of baking is like aromatherapy for your soul.”

Just like baking, spending quality time with loved ones is also good for the soul and baking is a good bonding activity.

“Around Halloween, I love staying in with my sisters cuz we usually bake a Halloween cake or cupcakes and watch movies,” freshman Sophia Barrera said.

Sophia isn’t the only one who bonds through baking around Halloween.

“Me and my girlfriend baked Halloween cookies, it was a nice little date,” junior Yolanda Barrera said.

Here are some spooky treats you can make this Halloween!

Peanut Butter Cup Spider Cookies 

Ingredients

• ½ cup shortening
• ½ cup peanut butter
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• 2 tablespoon milk
• 1 teaspoon vanilla
• 1 ¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar, for rolling
• miniature Reese’s cups, unwrapped and frozen
• candy eyes
• ½ cup chocolate chips

       Instructions

1. Preheat oven to 375.
2. In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
3. In a medium bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry mixture to wet mixture and beat until blended.
5. Form into 1″ balls.
6. Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
7. Bake 10-12 minutes or until golden.
8. Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
9. After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
10. Place in refrigerator for 10 minutes to allow cookies to firm.
11. Put chocolate chips in the corner of zippered sandwich bag.
12. Microwave for 20 seconds, knead and repeat until chocolate has melted.
13. Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
14. Place in refrigerator for 10 minutes to allow legs to set then enjoy!

Ghost Cupcakes 

       Ingredients

• 3 large eggs
• 3/4cup full fat sour cream
• 3/4cup canola or vegetable oil
• 1tablespoon vanilla extract
• 1box (15.25 ounces) Super Moist Chocolate Fudge Cake Mix
• 1package (3.4 ounces) chocolate pudding mix, dry
• 1/2cup warm water (you can also use leftover coffee or add in some espresso for a heightened chocolate flavor)
• 1/2cup walnuts, finely chopped
• 1/3cup miniature chocolate-chips

        Frosting Ingredients

• 1/2cup unsalted butter at room temperature
• 1package (8 ounces) full-fat cream cheese, at room temperature
• 1/2teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
• 1/8teaspoon fine sea salt
• 3cups powdered sugar

      Instructions

1. Preheat the oven to 350 degrees F and line a cupcake pan with liners. Set aside.
2. In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined.
3. In another large bowl, add in the cake mix and pudding mix. Stir. Add in the chocolate chips and walnuts and stir until they are lightly coated in the dry ingredients. Add dry to wet. Add in the water and mix until just combined.
4. Fill cupcake liners 3/4ths the way full (batter should yield 24 cupcakes). Bake for 18-23 minutes or until a fork when inserted in the center of a cupcake comes out clean.
5. Remove and allow to completely cool before frosting
6. Pipe the cream cheese frosting (using a plain #24 piping tip) onto the cupcake in an upside-down cone shape. Place two mini chocolate chips near the top of the frosting for the eyes!