Halloween Tombstone Brownies: Tombstone Brownies make the perfect Halloween dessert for any Halloween party or event.
Ingredients for brownies:
6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs
Ingredients for cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp almond extract
Chocolate, white and green icing and little candy pumpkins for decor.

Directions for Brownies:
In a microwavable dish, melt the 1/4 cup of butter. Stir in the 6 Tablespoons of Unsweetened Cocoa. Mix in sugar, eggs, 1/2 teaspoon Vanilla extract, flour, and salt. Pre-heat the oven to 325F degrees. While waiting for the oven to warm up flour the baking pan. Pour the brownie batter into an 8×8 dish and cook for 35-40 or until a toothpick stuck in comes out clean.

Directions for Cookies:
Sift dry ingredients together and place into a bowl. Add butter, eggs, cream, and almond extract. Blend thoroughly and chill for several hours. Once chilled break off a piece of dough the size of an apple and pat it flat in your hand.

Roll out dough onto floured board about a 1/4 inch thick. Cut out using tombstone shaped cookie cuter and place onto an ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turn color and let cool on a wire rack

Put chocolate frosting on the cut brownies and on one side and place the sugar cookies on the side of the brownie. Decorate with mini pumpkins and more.

Candy Apples: Nothings is better for Halloween and Fall than Candied Apples!

Ingredients:
2 C granulated sugar
2 C corn syrup
1/3 C cinnamon candy
1 C water
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6 Med apples
Directions:
Remove stems from apples, wash, and pat dry.
Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.

Cook until candies dissolve, stirring constantly. Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly.
Boil mixture to 300 degrees using a candy thermometer without stirring.
While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time.

As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.