Category: Spooky Deserts

“Dare to indulge in our Eerie Eyeball Jelly, a spine-chilling dessert that’s as delightful as it is frightful! Made with a wobbly, colorful jelly base and a creepy ‘eyeball’ center, this treat is sure to captivate your senses. A perfect blend of fun and flavor, it’s the ultimate spooky delight for your Halloween festivities. Dive in, if you dare, and let the delicious chills begin!”

Prep-time

total time: 15 mins

Plus at least 4 hrs 30 mins chilling

Servings: 4

Ingredients:

• 100g blueberries
• 425g can lychees in syrup, drained (use the syrup to make a cocktail – see below)
• popping candy (optional)
• 135g pack of each red and green jelly

Directions:

STEP 1: Push a blueberry into the hole of each drained lychee to make spooky ‘eyeballs’. Pop the lychee eyeballs into a jelly mould or pudding bowl (ours was 1.2 litres, and measured 18cm across the base). Sprinkle over the popping candy, if using.

STEP 2: Make the green jelly following pack instructions, then pour enough of it into the mold to hold the lychees at the base once set (if you skip this step, the lychees will float to the top of the mold). Chill for 30 mins, or until lightly set. Keep the rest of the jelly at room temperature.

STEP 3: Pour the remaining jelly into the mold and return to the fridge for at least 2 hrs until firmly set.

STEP 4: Make the red jelly following pack instructions, then pour it into the mold. Chill for at least 2-3 hrs, or up to two days ahead. To serve, dip the outside of the jelly mold in hot water for about 30 seconds, put a serving plate on top of the mold, then quickly flip over and give the mold a gentle shake to encourage it to come out onto the plate. Will keep chilled for two days.

Enjoy!

Description:

Halloween Cake Pops: A bewitching blend of moist cake and creamy frosting, shaped into ghostly figures and adorned with spooky decorations. These bite-sized delights bring a pop of Halloween magic to your celebrations, perfect for parties or a sweet treat. Spooky, fun, and utterly delicious!

Prep-time

Prep:30 mins

Cook:5 mins

Servings: 10

Ingredients:

• 100g/4oz Madeira cake
• 100g chocolate sandwich cookies
• 100g bar milk chocolate, melted
• 200g bar white chocolate, melted
• few sugar-coated chocolate beans and icing pens, to decorate

You will also need

• 10 wooden skewers
• ½ small pumpkin or butternut squash, deseeded, to stand pops in

Directions:

Step 1: Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate, and whizz to combine.

Step 2: Tip the mixture into a bowl, then use your hands to roll it into about 10 walnut-sized balls. Chill for 2 hrs until really firm.

Step 3: Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a chocolate bean onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each chocolate bean and wiggly red veins to the eyeballs.

Enjoy!

Sink your teeth into our spooky Vampire Fang Cookies this Halloween! Thank you LAUREN MIYASHIRO from Delish.com for this amazing recipe! These fang-tastically delicious treats are made with chocolate chip cookie dough, topped with blood-red frosting, mini marshmallows, and slivered almonds for a ghoulishly good crunch. Perfect for a hauntingly fun and tasty Halloween night. Get yours today and add a dash of spook to your celebration!

PREP TIMES:

Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins

Ingredients

• 1 tube chocolate chip cookie dough
• 1 can vanilla frosting
• red food coloring
• mini marshmallows
• slivered almonds

Directions

1. Step 1Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
2. Step 2Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
3. Step 3Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.

Halloween enthusiasts are getting ready for a spooktacular celebration full of costumes, decorations, and, of course, tasty food as the air turns cool and the leaves start to fall. Graveyard Brownies are the perfect dessert option if you want to up your Halloween dessert game this year. These deliciously sinister candies will captivate your palate and lend a bit of scary graveyard mystery to your Halloween festivities.

To start your graveyard adventure, whip up a batch of your favorite brownies. Whether you choose a fudgy, chewy, or cakey brownie recipe, the key is to have a dense and rich base that can withstand the weight of the spooky decorations to come. If you’re short on time, a good-quality store-bought brownie mix can also do the trick.

Ingredients:

• boxed brownie mix
• canned pumpkin puree
• cinnamon
• nutmeg
• allspice
• granulated sugar
• egg
• vegetable oil
• water
• cream cheese
• Green and black cookie frosting
• Milano cookies
• Black food-safe marker
• Mini candy pumpkins

Instructions:

1. Set oven temperature to 350 degrees. Grease an 8×8 baking dish and cover it with parchment paper.
2. In a large mixing bowl, combine brownie mix, egg, water, and vegetable oil. Until smooth, stir.
3. In a medium-sized mixing bowl, combine pumpkin puree, sugar, cream cheese, cinnamon, nutmeg, and allspice. Until smooth, stir.
4. Smooth out half of the brownie batter after pouring it into the prepared pan.
5. Spoon your pumpkin mixture over the brownie batter in the first half of the pan. Over the brownie batter, spread evenly.
6. Evenly spread out the leftover brownie batter over your pumpkin mixture.
7. Bake for 30-35 minutes
8. Cut the Milano cookies in half and write “RIP” on each side to make a gravestone while your brownies bake.
9. Cut the brownies into 16 squares after they are done and have cooled.
10. Each brownie should have a line of black icing added to it. Next, an upright “gravestone” should be placed on the frosting.
11. Place a candy pumpkin and a teaspoon of green icing in front of the “gravestone.” Use the green icing to decorate vines.

Nutrition Facts:

Serving Size

1 Amount Per Serving

Calories186

Total Fat7g

Saturated Fat4g

Trans Fat0g

Unsaturated Fat3g

Cholesterol45mg

Sodium81mg

Carbohydrates26g

Fiber1g

Sugar10g

Protein4g

With the arrival of the brisk fall air and crunching leaves underfoot, Halloween approaches with its unique charm and mouthwatering treats. Our kitchens come alive with the perfume of spices and the warmth of fall flavors while the streets become an endless array of costumes and laughter. Of all the pumpkin-flavored treats available, Halloween Pumpkin Bars are particularly delicious and simple to prepare, perfectly encapsulating the spirit of the season.

The crown gem of October, the pumpkin is more than simply a Halloween symbol; it’s a multipurpose ingredient that gives baked dishes a distinct depth of flavor. A wonderful way to highlight the earthy richness and velvety texture of this beloved vegetable is with pumpkin bars. Showcasing a blend of spices such as cloves, nutmeg, and cinnamon, these bars provide your palate with a symphony of fall tastes.

Ingredients:

• 4 large eggs, room temperature
• 1-2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

Instructions:

1. Beat the eggs, sugar, oil, and pumpkin together thoroughly in a bowl.
2. Mix together the flour, baking soda, baking powder, cinnamon, and salt; add to the pumpkin mixture gradually and thoroughly mix.
3. Fill a 15 by 10 by 1-inch ungreased baking pan.
4. Bake at 350° for 25-30 minutes.
5. Cool completely.
6. In a small bowl, whisk together the cream cheese, butter, vanilla, and confectioners’ sugar to make the frosting.
7. Pour in enough milk to make the mixture spreadable.
8. Cover bars with frosting.
9. Store in the refrigerator.

Nutrition Facts:

1 bar:

275 calories

15g fat (4g saturated fat)

43mg cholesterol

242mg sodium

34g carbohydrate (25g sugars, 1g fiber)

3g protein

These are healthy soft pumpkin to make during Halloween season or it can be made any other time this is perfect for you. These are healthy to share with family and sharing it during an events made for everyone who doesn’t want any sugary cookies. Perfect for this spooky mummy cookies!

PREP TIME: 10 minutes 

COOK TIME: 15 minutes 

TOTAL TIME: 25 minutes 

SERVINGS: 24 cookies

Ingredients for the Mummy Cookies

• 1 1/2 cups almond flour, 175 grams
• 3 Tablespoons coconut flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 eggs
• 1/2 cup cane sugar, or coconut sugar
• 1 teaspoon vanilla
• 1 cup pumpkin, canned or homemade
• 1/3 cup mini chocolate chips, I used Enjoy Life
• vanilla frosting, for piping

Steps to making the Fun Cookies

• Prep: Preheat oven to 350°F and line a baking sheet with parchment.
• Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
• Mix wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
• Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
• Add chocolate chips: Stir in 1/3 cup chocolate chips.
• Scoop: Use a medium cookie scoop to scoop and place cookies on prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
• Bake: Bake for 15 minutes.
• Cool: Move cookies to a wire rack and cool completely.
• Decorate with frosting: add frosting to the piping bag fitted with a #44 or #45 tip and pipe the frosting across each cookie, one at a time. Use different angles and overlap some of the lines until most of the cookie is covered. Place a tiny bit of frosting on the back of two candy eyeballs and attach them just above the center of each cookie.
• To store: store leftover cookies in a container in the fridge for up to one week.

Credit to Brittany Mullins https://www.eatingbirdfood.com/mummy-cookies/

Nutrition Facts

Serving: 1cookie (without frosting) 

Calories: 54kcal 

Carbohydrates: 8g 

Protein: 1g 

Fat: 3g 

Saturated Fat: 1g

Cholesterol: 15mg 

Sodium: 59mg 

Fiber: 1g 

Sugar: 6g

Make these Fun Halloween Frankenstein Wraps. Halloween doesn’t always have to be something relating to candy, but can be fun in personalizing your own wrap. These wraps are easy and healthy to make for Frankenstein face to be creative and fun. You can share these with your friends and family. Make These Fun Halloween Frankenstein Wraps You can find more Halloween treats in our website.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients for the Frankenstein Wrap

• 3 spinach wraps
• 8-12 slices deli oven roasted turkey
• 3-6 leaves romaine lettuce
• 4 TBSP veggie cream cheese
• 2 TBSP mayo
• 1 cup coarsely grated Cabot Extra Sharp Cheddar Cheese
• 1/8-1/4 tsp garlic powder
• ⅛ tsp salt and pepper to taste

For the Monster Face Wrap

• 4-6 oz Cabot Monterey Jack Cheese (or your favorite Cabot cheese)
• 6 slices cucumber
• 6 slices carrot
• 6 slices black olive
• 3 slices red bell pepper
• 3-6 tortilla chips
• 6 toothpicks

Steps in Making the Cute Frankenstein Wrap

1. For an easy cheesy sandwich spread, combine spreadable veggie cream cheese with mayo, cheddar, garlic powder, and a teeny pinch of salt and pepper. Use an electric hand mixer to whip the ingredients together or blend well with a fork.
2. Spread mixture onto spinach wraps/tortillas and top with turkey and lettuce.
3. Fold into a rectangle. (Secure with toothpicks if needed.) Flip over and decorate with cheese and veggie eyeballs, bell pepper mouth, and tortilla chip hair.
4. Use a small cookie cutter or knife to make circles in sliced cheese for the whites of the eyes. For the telltale Frankenstein bolts, cut cheese into cubes, place on toothpicks, and push one onto each side of the wrap.
5. Have fun with it and enjoy!

Nutrition Fact

Calories: 517kcal

Carbohydrates: 40g

Protein: 23g

Fat: 30g

Saturated Fat: 14g

Cholesterol: 74mg

Sodium: 1252mg

Potassium: 278mg

Fiber: 4g

Sugar: 4g

Vitamin A: 3119IU

Vitamin C: 1mg

Calcium: 456mg

Iron: 4mg

Credits to Jenn Laughlin https://peasandcrayons.com/2020/10/frankenstein-halloween-sandwich-wraps.html#wprm-recipe-container-105141

You want to look at something to make with your friends or family, here is something to make for this spooky season month. You can create your own mummies and if you want to change something from the ingredients make it your own and have some fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 1

Ingredients

• 2 refrigerated pie crusts (or homemade scratch pie crust), cold
• 2/3 cup cherry pie filling (or your favorite flavor). divided
• 1 large egg, lightly beaten
• 1/4 cup granulated or turbinado sugar, divided
• decorative candy eyes, optional

Steps

1. Preheat oven to 350F and line one or two baking sheets with parchment paper; set aside. Depending on the size of your mummies will dictate if you need one or two baking sheets; they expand a bit while baking but not too much.
2. On a clean work surface such as your kitchen countertop, unroll one of the refrigerated pie crusts (or scratch pie crust). Tip – Lightly flour your counter if you notice the crust wanting to stick.*
3. Using a gingerbread men cookie cutter, cut out as many mummies as you can, and transfer them to the prepared baking sheets.* (See Notes)
4. Add about 1 teaspoon of pie filling to the center of each mummy. I like to use 1 cherry plus a little of the sauce. If you’re making larger mummies, use a bit more.
5. Unroll the second sheet of pie crust, and using a pizza cutter (easiest I think) or a sharp knife, slice 1/8th-inch strips which are now the mummy wraps.** (See Notes)
6. Trim the strips as needed to cover over the middle portion of the mummies as well as head area if desired. Make an X or two X’s worth of mummy wrap, or whatever looks to be visually correct given the size of your cutouts.
7. Then dip your finger in water and gently wet around the edges of the mummies.
8. Then place the mummy strips over the mummies. Repeat as desired.
9. Gently press the edges of the mummy wrap to seal.
10. Evenly and lightly brush with egg.
11. Evenly sprinkle with the sugar.
12. Bake for about 20 minutes, or until lightly golden browned. Depending on the size of your mummies, baking times will vary so keep an eye on them. I recommend rotating your baking sheet one time midway through baking.
13. Optionally (but recommended) immediately after baking if you’re adding the decorative candy eyes, do so right away. The carryover and residual heat will help “glue” the eyes down and help them to adhere so they aren’t as prone to falling off later.
14. Serve mummies as soon as they’re cool enough to eat.

Storage: Mummies will keep airtight at room temp for up to 5 days or in the fridge for up to 10 days, or in the freezer for up to 4 months. Note that as time passes, the crust will not have the same flakiness and crispness that it has when freshly baked.

Nutrition Facts

Total Fat: 7g

Saturated Fat: 2g

Trans Fat: 0g

Unsaturated Fat: 4g

Cholesterol: 13mg

Sodium: 110mg

Carbohydrate: 19g

Sugars: 5g

Protein: 2g

Elevate your Halloween gathering with our Halloween Deviled Tea Eggs recipe! Imagine perfectly boiled eggs, their shells cracked into intricate spiderweb patterns, soaking in a flavorful tea marinade. These visually captivating eggs offer a burst of tantalizing flavors. The creamy filling, seasoned to perfection, combines with the smoky aroma of the tea infusion, creating a unique and unforgettable treat. Delight in the culinary creativity and essence of Halloween with every bite, making these deviled tea eggs a must-have addition to your festive spread. https://www.foodnetwork.com/recipes/maneet-chauhan/halloween-deviled-tea-eggs-5448113

PREP-TIME

• Total: 1 hr
• Active: 40 min
• Yield: 12 eggs

Ingredients:

• 1/2 cup dark soy sauce
• 2 tablespoons chili oil
• 2 tablespoons loose black tea leaves
• 1 tablespoon Chinese five-spice powder
• Kosher salt
• 1 teaspoon sugar
• 12 large eggs, at room temperature
• 3 tablespoons mayonnaise
• 1 tablespoon Chinese mustard
• 1/2 teaspoon Sriracha
• Freshly ground pepper
• Orange gel food coloring
• Black sesame seeds, for garnish

Directions:

1. Combine 7 cups water, the soy sauce, chili oil, tea leaves, five-spice powder, 2 teaspoons salt and the sugar in a medium pot over high heat. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer for 10 minutes. Turn off the heat, uncover and let cool completely.
2. Meanwhile, bring a large pot of water to a boil. Gently add the eggs and cook for 7 minutes. Remove the eggs and transfer to a bowl of ice water; let stand until cool to the touch.
3. Once the eggs have cooled, lightly crack the shells all over. The goal here is to make enough cracks to allow the flavor of the soy sauce mixture to steep into the egg. (You can also put them on a kitchen towel and roll gently.) Add the cracked eggs to the soy sauce mixture, making sure they are completely submerged. Refrigerate for 24 hours.
4. Peel the eggs. Cut a small piece off the wide bottom of each egg so it will sit flat, then cut off the top. Scoop out the egg yolks into a small bowl and mash them up with a fork. Stir in the mayonnaise, mustard, Sriracha, a pinch of salt and a few grinds of pepper. Tint orange with food coloring.
5. Pipe or scoop the filling into the egg whites. Sprinkle with black sesame seeds. Refrigerate until ready to serve.