5 Deliciously Creepy Halloween Recipes
If you love throwing parties, you learn that making them exciting and unique every time is difficult. Thankfully, the holidays bare a lot of possibilities in creativity! Halloween is one of the most amazing creative holidays, allowing people to make up costumes, create haunted houses and throw the coolest themed parties.
So if you’re throwing an epic Halloween shindig, try some of these deliciously evil recipes. No real fingers were harmed in the making of this post.
- 1 box(es) (18 1/4-ounce) white cake mix
- 4 large egg whites
- 1 cup(s) milk
- 1/3 cup(s) canola oil
- 2 can(s) (16 ounces each) vanilla frosting
- 18 marshmallows
- 4-inch lollipop sticks
- Black food color
- Decorating pen
- Black writing gel
- 72 yogurt-covered mini-pretzels
1. Heat oven to 350 degrees F. Line 18 regular size muffin cups with white liners.
2. Beat cake mix, egg whites, milk and oil in large bowl with mixer on low speed 1 minute until blended; increase speed to medium and continue to beat 2 minutes or until batter is smooth.
3. Divide batter among muffin cups, filling each 2/3 full.
4. Bake 20 to 22 minutes until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 minutes before removing cupcakes to rack to cool completely. Frost cupcakes with vanilla frosting.
5. To decorate: Slightly flatten marshmallows with palm of your hand. Insert a lollipop stick into each marshmallow. With the black decorating pen, using photo as a guide, draw the skeleton mouth along the bottom of each marshmallow. Draw 2 nostrils above the middle of the mouth, as shown. Make the eyes with dabs of the black writing gel.
For each skeleton, carefully thread the stick end of the marshmallow head through the small hole of a pretzel, slowly twisting the pretzel from side to side as you push it up toward the head, stopping about 1/2 inch below the head. Secure the pretzel in position with a dab of frosting. Add 2 more pretzels, lining them up, to resemble the rib cage, securing with dabs of frosting. Stick the skeleton into the top of a cupcake. To make the arms, carefully cut a pretzel in half with a serrated knife and attach to the top rib with frosting as shown. Repeat with remaining skeletons.
- 20 glazed doughnut holes, Entenmann’s®
- 1 cup(s) premier white morsels, Nestlé®
- 2 tablespoon(s) solid vegetable shortening, Crisco®
- 20 Life Savers Gummies®
- 20 medium mini candy-coated milk chocolate candies, M&M’s Minis®
- 2 drop(s) red food coloring
1. Line cookie sheet with parchment paper or waxed paper. Cut 1/8-inch-thick slices from 2 opposite sides of each doughnut hole.
2. Melt white morsels and vegetable shortening in top of double boiler or in a microwave-safe bowl in microwave.
3. Working with one doughnut hole at a time, use a fork to dip into melted morsels mixture to coat. Lift coated doughnut holes from coating, shaking excess melted morsels mixture back into bowl. Place coated doughnut holes, one cut-side down, on prepared cookie sheet.
4. Place jellied candies on top of doughnuts. Dab chocolate candies with some of remaining melted morsels mixture and press onto jellied candies. Chill in refrigerator for 10 minutes or until coating is set.
5. In a small bowl, combine 2 tablespoons of remaining melted morsels mixture and 2 drops of red food coloring. Using toothpick, paint colored morsels mixture onto doughnut eyeballs to resemble scary veins. Chill in the refrigerator until ready to serve.
- 2 tablespoon(s) unsalted butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup(s) dry white wine
- 2 can(s) (28 ounces each) crushed tomatoes
- 1 quart(s) homemade or low-sodium store-bought chicken stock
- 3 sprig(s) oregano or marjoram
- 1/2 cup(s) half-and-half
- Coarse salt and freshly ground pepper
- 6 pitted black Kalamata olives
- 2 sprig(s) fresh rosemary
- 4 fresh chives, cut into 1-inch pieces
- 1 pound(s) (about 30) bocconcini (bite-size mozzarella balls)
- 1 jar(s) small pimiento-stuffed olives
1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.
2. Add wine and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes.
3. Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
4. Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
5. Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
6. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.
1 baked chocolate cake
1/4 – 1/2 cup vanilla frosting
30-38 ounces melted white confectionery coating/candy melts
Black candy coloring (if you want your brains to be grey)
Cherry jelly, jam, preserves, or dessert sauce (3/4 teaspoon per brain)
Red food coloring (if you want to intensify the color or the cherry sauce)
1. Break up the center of the cake into a mixing bowl or the bowl of a stand mixer or a food processor. Add 1/4 cup white frosting. Mix to combine. If the mixture holds together well and you can easily form balls, then stop, if it crumbles, add up to another 1/4 cup frosting. Set aside.
2. Spoon some melted white candy coating into one of the brain mold cavities. Use a spoon or a pastry brush to paint the coating in a thin layer all around the inside of the mold. Be sure you can’t see the color of the mold through the white. Paint all brain cavities in your mold.
3. Wipe off any candy coating around the edges of the mold. Freeze for 5 minutes.
4. Remove the molds from the freezer. If you want your cherry filling to be brighter red, add a few drops of red food coloring. Spoon 3/4 teaspoon of the cherry filling into each brain cavity. Scoop out about 2 tablespoons of the cake ball mixture and press it into a brain cavity leaving enough room to add a layer of candy coating on top.
5. Spoon some more white candy coating on top of each cake ball and smooth it out. Be sure to wipe off any excess coating around the edge of the mold. Freeze for 5 minutes. Remove the cake ball brains from freezer, turn mold upside down, press and pull on the mold until your brains pop out.
6. Store the candy coated brains in an airtight container for up to a week.
2 – small boxes of jello (green and purple)
1 – 7 oz. package of large pearl tapioca
1 package gummy worms
plastic or candy spiders (if plastic, make sure they are food safe)
1. Soak the tapioca in water overnight according the the package instructions. Drain.
2. Prepare the boxes of jello in two separate containers, according to the package instructions.
3. Place 2-3 gummy worms or spiders in the bottom of 10-12 small cups.
4. Spoon the tapioca pearls over the worms and spiders evenly.
5. Carefully pour the jello over the tapioca. Pour the green over 5-6 cups and the purple over the remaining 5-6 cups.
6. Move to the refrigerator and chill to set, 1-2 hours until set.
7. To un-mold, run a sharp knife around the rim of each jello cup. Set the bottoms of the jello cups in a tray of hot water for 30+ seconds. Flip onto a plate.