Wednesday, November 1, 2017

Spook Treats for Tricksters

The most thrilling time of the year is just around the corner: the hunt for the perfect costume is on, jack-o-lanterns adorn every nook and cranny, and store shelves are stocked with every kind of candy imaginable. But this year, why not take your Halloween game to the next level and whip up your own ghoulish goodies?

The Maya Kitchen shares some easy tricks for crafting spooky treats that the whole family will enjoy making—and eating!

Fans of the dark side are sure to love Halloween Molded Dark Chocolate Krispies, a perfectly balanced blend of dark chocolate and sweet, crunchy cereal. Shape and decorate these snacks to resemble your favorite villains and the neighborhood trick-or-treaters are sure to come back knocking on your door for more.

Add a shot of zest to any goodie bag with Homemade Halloween Gummies. These refrigerated treats require very little prep time and can be molded into different shapes and sizes, so you can fix up several batches of sweet and sour gummies in a jiffy.

Give a Maya favorite a twist when you use your Maya Oven Toaster Butter Cake Mix to make Halloween Purple Donuts! Dress up a batch of these easy-to-bake ube-flavored mini donuts with chocolate and candy sprinkles and brighten up any party table instantly.

Get even more tricks for making Halloween treats when you visit Better yet, sign up for The Maya Kitchen’s Bake Magic Together classes with your kids to learn to make delicious goodies while squeezing in some fun family time. Now that’s a treat that’s great all year round.

For more information on the Maya Kitchen Culinary Elite Series and other course offerings, log on to, email, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. You may also call 8921185 or 892-5011 local 108 or +63929 679 6102.

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1/2 cup fruit juice (fruit juice of your choice)
3 tablespoons lemon juice
4 tablespoons gelatin powder
1/4 cup corn syrup
1/4 cup glucose syrup

Combine the fruit juice, lemon juice and the gelatin powder in a medium-sized sauce pan and mix until the gelatin blooms. Place the saucepan over low heat and allow the gelatin to melt completely. Remove from the heat and stir in the corn and glucose syrups. Pour the gummi syrup into a silicone molder and let it cool, place it inside the refrigerator to cool faster. When chilled, remove the gummies from the molder and serve.

Yield: 3 dozens 1oz small gummies


1/4 cup butter
3/4 cup dark chocolate, chopped
3 tablespoons honey
3/4 cup rice krispies

Using a double boiler, melt butter and dark chocolate. When melted, remove from the double boiler. Add honey and let it cool for 5 minutes to 10 minutes or until it has the consistency of a chocolate spread. Add rice krispies and mix well until fully covered with chocolate. Pour an ample amount of chocolate rice krispies in Halloween shape molder. Set aside molded chocolate rice krispies inside the refrigerator for the chocolates to set. Remove from the molder and serve.

Yield: 10 to 12 medium size molders


3/4 cup water
4 tablespoons ube powder
1/2 teaspoon ube extract flavor
4 tablespoons softened butter
2 pieces eggs
1 pack MAYA Oven Toaster Butter Cake Mix 200 gms
1 cup orange color chocolate bar (cut into cubes)
1 tablespoon cream
1 tablespoon butter (melted) violet colored candy sprinkles
MAYA All-Purpose Flour, for dusting

Preheat oven to 350⁰F/177⁰C. Grease and dust mini donut pan with all-purpose flour and remove the excess flour. Set aside. In a bowl, mix water ube powder, and ube flavor to create a soft ube paste. Set aside. In another bowl, beat together softened butter and eggs. Add in the ube paste and butter cake mix, then lightly mix until well blended. Pour mixture into prepared pan and bake for 9 to 10 minutes. Using a double boiler, melt chocolate, together with milk and melted butter. Once the chocolate is melted, dip half of the donut cake and sprinkle on top of the chocolate coated donut cakes candy sprinkles. Let it rest in a tray and place it inside a refrigerator until the chocolate hardens. Thaw and Serve.

Yield: 12-15 mini donuts

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