Photo: Jennifer CauseyThe executive pastry chef atQuality Italianin New York City serves up a “frightfully easy dessert you can make with your kids”Cory Colton’s Sweet Maple & Candied Ginger Dip1 (8-oz.) pkg. cream cheese, at room temperature½ cup powdered sugar6 Tbsp. unsalted butter, at room temperature½ tsp. kosher salt¼ cup finely chopped candied ginger¼ cup whole milk½ tsp. maple extract or pure maple syrupCarved medium pumpkin, for serving (optional)Apple slices, pretzels and biscotti, for serving1. Place cream cheese, powdered sugar, butter and salt in a medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.2. Stir in candied ginger, milk and maple extract until combined. Transfer dip to a serving bowl; cover and chill until ready to use.3. Place bowl of dip in a jack-o’-lantern pumpkin, if desired. Serve with apple slices, pretzels or “boo-scotti” cookies (see below).Serves: 6Active time: 15 minutesTotal time: 15 minutesHalloween Chocolate “Boo-scotti” CookiesHow to Make It: Microwave 8 oz. chopped white chocolate in a small microwaveable bowl until melted, stirring every 30 seconds. Dip 8 chocolate biscotti into melted white chocolate; place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 15 minutes. Microwave 4 oz. chopped dark chocolate in a small microwaveable bowl until melted, stirring every 20 seconds. Dip toothpick into dark chocolate, and use to drawghost eyes and mouths. Let stand until chocolate is set, about 15 minutes.

Photo: Jennifer Causey

A pumpkin or pumpkin shaped bowl with maple and ginger dipping cream next to biscotti designed to look like ghosts.

The executive pastry chef atQuality Italianin New York City serves up a “frightfully easy dessert you can make with your kids”Cory Colton’s Sweet Maple & Candied Ginger Dip1 (8-oz.) pkg. cream cheese, at room temperature½ cup powdered sugar6 Tbsp. unsalted butter, at room temperature½ tsp. kosher salt¼ cup finely chopped candied ginger¼ cup whole milk½ tsp. maple extract or pure maple syrupCarved medium pumpkin, for serving (optional)Apple slices, pretzels and biscotti, for serving1. Place cream cheese, powdered sugar, butter and salt in a medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.2. Stir in candied ginger, milk and maple extract until combined. Transfer dip to a serving bowl; cover and chill until ready to use.3. Place bowl of dip in a jack-o’-lantern pumpkin, if desired. Serve with apple slices, pretzels or “boo-scotti” cookies (see below).Serves: 6Active time: 15 minutesTotal time: 15 minutesHalloween Chocolate “Boo-scotti” CookiesHow to Make It: Microwave 8 oz. chopped white chocolate in a small microwaveable bowl until melted, stirring every 30 seconds. Dip 8 chocolate biscotti into melted white chocolate; place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 15 minutes. Microwave 4 oz. chopped dark chocolate in a small microwaveable bowl until melted, stirring every 20 seconds. Dip toothpick into dark chocolate, and use to drawghost eyes and mouths. Let stand until chocolate is set, about 15 minutes.

The executive pastry chef atQuality Italianin New York City serves up a “frightfully easy dessert you can make with your kids”

Cory Colton’s Sweet Maple & Candied Ginger Dip

1 (8-oz.) pkg. cream cheese, at room temperature½ cup powdered sugar6 Tbsp. unsalted butter, at room temperature½ tsp. kosher salt¼ cup finely chopped candied ginger¼ cup whole milk½ tsp. maple extract or pure maple syrupCarved medium pumpkin, for serving (optional)Apple slices, pretzels and biscotti, for serving

  1. Place cream cheese, powdered sugar, butter and salt in a medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.2. Stir in candied ginger, milk and maple extract until combined. Transfer dip to a serving bowl; cover and chill until ready to use.3. Place bowl of dip in a jack-o’-lantern pumpkin, if desired. Serve with apple slices, pretzels or “boo-scotti” cookies (see below).

Serves: 6Active time: 15 minutesTotal time: 15 minutes

Halloween Chocolate “Boo-scotti” CookiesHow to Make It: Microwave 8 oz. chopped white chocolate in a small microwaveable bowl until melted, stirring every 30 seconds. Dip 8 chocolate biscotti into melted white chocolate; place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 15 minutes. Microwave 4 oz. chopped dark chocolate in a small microwaveable bowl until melted, stirring every 20 seconds. Dip toothpick into dark chocolate, and use to drawghost eyes and mouths. Let stand until chocolate is set, about 15 minutes.

source: people.com