As the leaves turn jack-o-lantern orange and the air begins to take on a crisp chill, it can only mean one thing: Halloween is almost here! It’s that spooky time of year when goblins, ghosts, and ghouls reign supreme, and the kitchen becomes a diabolical laboratory for creating spine-tingling treats that are as delicious as they are eerie.
Halloween Recipes for Every Ghost and Goblin
Whether you’re hosting a haunted house party or just looking to indulge in some devilishly delicious snacks, we’ve got you covered with these spine-chillingly scrumptious Halloween recipes. Get ready to mesmerize your guests and tickle their taste buds with these spook-tacular concoctions… and leave them howling for more!
Chocolate Skeleton Cookies
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1 teaspoons pure vanilla extract
1 large egg
5-1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoons salt
2 teaspoons milk
1 cup confectioners’ sugar
2 teaspoons light corn syrup
1/4 teaspoons pure vanilla extract
Step 1: Beat the first 3 ingredients in a large bowl at medium speed until blended. Add 1 teaspoon vanilla extract and the egg and beat well again.
Step 2: Spoon the flour into a measuring cup, level it with a knife and put it in a small bowl, along with the cocoa powder and salt. Add the flour mixture to the butter mixture and beat at low speed until everything is mixed well.
Step 3: Divide the dough into two lumps. Put one half between sheets of plastic wrap and roll it out to a 1/4-inch thickness. Seal it well in the plastic wrap and refrigerate it for 45 minutes. Repeat with the other lump.
Step 4: Preheat the oven to 375 degrees. Use a gingerbread cookie cutter to make 40 cookies, re-rolling the scraps as necessary. Put the skeletons-to-be on a cookie sheet that’s been lined with parchment or a Silpat and bake for 9 minutes, or until just set. Cool the sheet on a rack for a few minutes, then remove the cookies to the rack by themselves.
Step 5: For the icing, stir together the confectioners’ sugar and milk until smooth, then beat in the corn syrup and vanilla extract until the icing is glossy and thick. Add more corn syrup if it feels too thick. Decorate to desired spookiness.
The Bloodiest Mary
3 cup tomato juice
2 cup clamato juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoons pickle juice
1 tablespoon prepared horseradish
1 tablespoons Worcestershire sauce (to taste)
1 teaspoon minced garlic
3/4 teaspoons hot sauce
1/2 teaspoons freshly ground black pepper
celery salt (to taste)
Step 1: In a blender, combine the tomato juice, clamato, lemon juice, lime juice, pickle juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth.
Step 2: Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
Step 3: When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody Mary mix. Stir well and garnish each glass with a cucumber spear or a skewer of charcuterie and cheese. Sprinkle with celery salt, if desired.
Note: If you’re a designated driver, be sure to leave out the vodka!
Monster Eyeball Meatballs
A 20-pack of prepared mini-meatballs
10 mini mozzarella pearls, halved
10 pitted black olives, halved
1/4 cup of pizza or red pasta sauce
3 tbsp ketchup or sweet chilli sauce
Step 1: Preheat the oven to 400 degrees. Arrange the meatballs on a nonstick baking tray and bake in the oven for 10 mins.
Step 2: Remove from the oven and place half a mozzarella pearl followed by an olive half on top of each meatball. Return to the oven for 5 mins, or until the cheese has just melted and the meatballs are cooked through.
Step 3: Use ketchup or chilli sauce to pipe ‘veins’ on the cheese and to fill the middle of the olives to make pupils. Serve with warmed red sauce as a dipping sauce.
Pumpkin Hand Pies
1 cup pumpkin puree
3/8 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon heavy cream
2 packages prepared pie crust (make sure to bring this to room temperature)
Cinnamon and sugar to garnish
Step 1: Preheat the oven to 350°F. In a mixing bowl, mix together the pumpkin, brown sugar, spices and heavy cream. Set aside.
Step 2: Unroll the room temperature pie crusts. Using a 2-1/2 inch biscuit cutter or the opening of a drinking glass as your guide, cut out circles. Remember, however many you can cut out of your first pie crust, you will want to try to do the same amount on the next pie crust to create your toppers.
Step 3: Place your first half of your circles on a parchment paper lined cookie sheet. Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use your fork to seal and create a pretty edge to the pie. Whisk one egg in a small bowl and then brush on top of the dough. Finish with a sprinkle of cinnamon and sugar.
Step 4: Bake for about 20 minutes or until golden brown. Serve with a big glass of milk or a dollop of whipped cream for a sweet treat!
Not into the spooky spirit? Check out our best slow cooker recipes for a quiet, warm night at home!