Two Desserts For An Adult Halloween Party

Autumn brings falling leaves, cooler temperatures, and arguably, one of the most fun holidays for both children and adults: Halloween. While adults may not go out trick-or-treating, many still enjoy dressing up in costumes and heading to their local haunted house. You may not be going door-to-door, but you're never too old for treats. If you're planning on having a get-together for grown ups, here are two ideas for the perfect upscale dessert with a boozy Halloween theme to serve at your party.

Bread Pudding With Whiskey Ice Cream And Spider Web Cola Syrup

This tasty dessert is perfect for cold autumn nights, and it is best made ahead, which means you'll have more time for fun at your Halloween party. Buy day-old bread from your local bakery or grocery store or, clean out your freezer of the stray odds and ends leftover from the holidays. Using your preferred bread pudding recipe, add milk, sugar, eggs, butter, cinnamon, and real vanilla to your stale bread pieces.

Use your ice cream maker to make the whiskey ice cream. Follow the directions for vanilla flavored, adding one-third cup whiskey to the mix. When the ice cream is set, scoop it onto a piece of parchment paper and carefully roll it to form a cylinder. Place in the freezer to continue hardening.

While the bread pudding is baking and the ice cream solidifying, carefully boil in a saucepan a 2-liter bottle of your favorite cola until it reduced by 75 percent, and allow to cool to room temperature. Once cooled, pour it into an empty squeeze bottle. When you're ready to serve, top each piece of bread pudding with a slice of whiskey ice cream, and carefully drizzled with the cola syrup to form a spider web. Top with a plastic toy spider, found at party and discount dollar stores.

Rum-Soaked Carrot Cake With Candy Corn Cream Cheese Frosting

Carrot cake can be a favorite among adults, and it's even better when the raisins are doused with dark rum. In a small dish, measure one cup of raisins and ¾ cup of dark rum. Cover with plastic wrap and allow the dried fruit to absorb the alcohol overnight until they are nice and plump.

For the cake, mix two cups of all-purpose flour with 2 teaspoons each of baking soda and baking powder. Add 2 cups white sugar, 1 teaspoon cinnamon and ½ teaspoon allspice. Mix the dry ingredients together, and then add ¾ cup vegetable oil, ¾ cup buttermilk, 4 large eggs, 1 tablespoon real vanilla, the drunken raisins, and one pound of peeled, shredded carrots. Stir thoroughly until well mixed. Divide batter into two buttered 9-inch round cake pans and bake for one hour at 325 degrees Fahrenheit. While the cakes are baking, make your cream cheese frosting using two sticks of softened butter, 3 8-ounce packages of softened cream cheese, and 2 cups of powdered sugar. When you're done beating until smooth, divide ½ of the frosting into to two other bowls. Use food coloring to dye one bowl yellow and the other orange. Leave the remaining ½ white. After the cake has cooled, frost the between the layers. Looking at the top of the cake, frost the center circle with the white frosting, the next circle with the orange frosting, and finally the outer ring with the yellow frosting. Use the remaining white frosting to coat the sides. When you cut your cake, each piece will look like a piece of candy corn.