Whether you’re planning a Halloween evening with the kids, baking a scary show-stopper or looking to cast a spooky spell on your favourite family dinner, this collection of helpful tricks and tasty treats will definitely impress.
Halloween treat recipes
1. Crunchy Maple Toffee Apple
- Preparation time:15 minutes, plus cooling
- Cooking time:15 minutes
- Makes: 8
8 small eating apples (such as Cox)
400g caster sugar
150ml apple juice
100ml maple syrup
1 tsp cider vinegar
150g LOVE Life Berry & Nut Sprinkle, roughly chopped
You will also need
8 cake pop sticks (available from John Lewis), or strong twigs wrapped with baking parchment at one end.
Method: How to make toffee apples
Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a lollipop stick about halfway into each apple in their place. Transfer to a baking tray lined with baking parchment.
Pour the sugar into a large, heavy- based pan and warm over a low heat until dissolved. Carefully add the apple juice, maple syrup and vinegar and stir. Increase the heat, bring to the boil and cook for 7–8 minutes until the toffee reaches 140°C. To check, use a sugar thermometer or drop a small spoonful into a bowl of cold water — the toffee should set instantly.
Take the pan off the heat and stir in the sprinkle mix. Dip each apple into the toffee, let any excess drip back into the pan then place on the baking tray. Repeat with the remaining apples. Leave to cool completely.
2. Creepy Rhubarb “Eye” Pies
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 45 minutes
Makes 16 pies
- 5-6 sheets shortcrust pastry, thawed but then kept in the fridge so it doesn’t go floppy
- 1 bunch rhubarb, trimmed and cut into pieces
- 1 cup water
- 1/2 cup sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 egg yolk mixed with 1 tablespoon water
- a dozen pitted, frozen cherries (do not thaw)
- White on white edible paint and a fine paintbrush
Step 1 – Preheat oven to 210C/410F and have your pie tins ready (I prefer these to cupcake trays as they are shallower which makes pressing pre-made dough easier). First make the base and pre-bake it so that it cooks completely. Cut out rounds of shortcrust pastry for the bases as large as your pie tins (you won’t use all the sheets, around 3-4). Dock holes at the bottom and bake for 15 minutes.
Step 2 – In the meantime place the rhubarb and water into a saucepan and heat. Allow to soften, it won’t take very long and then add the sugar and vanilla. Taste for sweetness adding more if you want. Strain and cool the rhubarb (the rhubarb syrup is delicious with soda water).
Step 3 – Fill the pastry bases with the rhubarb. Then cut out fluted rounds in the shortcrust pastry for the top. Secure to the base brushing with the egg wash mixture.
Making the “eyelids’’
Step 4 – Halve the cherries and check their size. Cut out small rounds that are big enough to wrap around the cherry and cut these in half to form half moons or “eyelids” and gently with a knife, cut a little line for a double eyelid.
Step 5 – Brush the tops of the pies with egg wash and then place half cherry and then gently press the “eyelid” into place. Brush egg wash on the eyelid and bake for 15 minutes. When cool, draw a white line under the cherry eye and a tiny dot.
3. Peanut Butter Mouse
- 1 cup Simply Ground Peanut Butter Original
- 1 cup heavy whipping cream
- 2 heaped tablespoons cream cheese
- 2 tbs powdered sugar
- 1 tsp vanilla
- pinch of salt
- chocolate chip cookies
- chocolate fudge sauce
- cookies and black icing to make the gravestones
- In a bowl blend together the peanut butter, cream, cream cheese, vanilla, powdered sugar, and salt. Add only half the cream to begin with so it doesn’t splash, and then once your ingredients are blended add the other half.
- In a second bowl break up the chocolate chip cookies – you will need two cookies per cup.
- Put half of the cookies into the bottom of the cup.
- Top with peanut butter mousse, and then drizzle chocolate sauce over the top.
- Repeat these steps so you have two layers of cookies, peanut butter mousse, and chocolate sauce.
- Next, use the black icing to make the gravestone.
4. It’s time for hilarious no-bake vampire doughnuts to rise yet again
Beware, mere mortals, for the no-bake vampire doughnut is back — yes, the Halloween treat that delivers the most laughs for the least effort. All you need are a dozen doughnuts, vampire fangs, decorative eyes and colored food gel. You will rule the night! Or at least, you will rule your Halloween party.
5. CHOCOLATE CARAMEL-COVERED BANANA GOBLINS
6. Apple Monster Teeth
For these you will you slice an apple into wedges and then spread peanut butter or chocolate spread onto both sides of the apple. Then place mini marshmallows sandwiches between the two slices. Hold together with a toothpick if needed.
Just green apples, sunflower butter, sunflower seeds, a strawberry tongue, and a batch of homemade googly eyes (this is always optional but 100% recommended).
7. Spider Cupcakes for Halloween (gluten-free, whole grain, all-purpose flour options)
For a vegan version, use these gluten-free vegan chocolate cupcakes and use vegan cream cheese and butter for the frosting recipe below. For a grain-free version, use 1 batch of these pumpkin spice latte muffins instead of the below recipe. Omit the espresso powder and the Nutella topping.
- 2 cups (250 grams) whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 4 large eggs (50 grams each, out of shell), room temperature
- 2 cups (480 grams) canned pumpkin puree
- 2 cups (400 grams) brown sugar, raw sugar or coconut sugar
- 1 cup (240 milliliters) olive oil1 (or another neutral-tasting oil that’s liquid at room temperature like canola oil)
- Cream Cheese Frosting:
- 1/2 cup (113 grams) unsalted butter, softened
- 12 ounces (340 grams) cream cheese, softened2
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (195 grams) powdered sugar
- 20 Oreos
- 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate
- 40 candy eyes (use the homemade chocolate eyes in my monster mouth post for a much less processed version)
- Preheat the oven to 350 °F (175 °C). Line two muffin pans with 20 paper liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
- Add the dry mix to the wet and stir just until combined. Do not over mix!
- Divide the batter among the liners, filling each one almost full, and bake for about 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 3 minutes in the pan and then remove to a wire rack to cool completely, about 1 hour.
- Once the cupcakes have cooled, prepare the frosting. Beat the butter and cream cheese until soft and smooth. Add the salt and vanilla and beat until combined. Add in the powdered sugar, 1/2 cup at a time, and beat until fluffy.
- Spread about 1 ½ tablespoons of frosting over each cooled cupcake.
- Twist the Oreos apart and place the side without frosting face up on the cupcake. You can also use whole Oreos if you prefer.
- Melt the chocolate in a small saucepan over low heat, stirring constantly until melted. Pour into a piping bag.
- Pipe 4 legs on both sides of the Oreo. Pipe a tiny bit of chocolate on the bottom of two eyes and place on the Oreo.
- Keep decorated cupcakes refrigerated for one day until ready to serve. Keep undecorated cupcakes at room temperature for up to 3 days. The Oreos get slightly soft over time so decorate just a few hours before serving, if possible.
8. Frightful Halloween fruit kebabs recipe
Ingredients and supplies:
- Jumbo marshmallows
- Small wooden skewers
- Melon baller
- Black candy melts
- Decorator icing eyes — optional (found at most craft or hobby stores)
- Piping bag and #1 piping tip (or the smallest round piping tip available
1. Shrunken potato heads with slime dip recipe
- 1kg Charlotte potatoes
- 2 tbsp olive oil
- 1 avocado, halved, stoned and peeled
- 100ml lighter soured cream
- 1 garlic clove, crushed
- ½ lemon, juiced
- 5g chives, snipped
- Preheat the oven to gas 7, 220°C, fan 200°C. Use the end of a small, sharp knife to carefully carve faces into the potatoes: dig the point of the knife 1cm into the potato and carve out eyes, noses and mouths.
- Place the potatoes on a baking tray, drizzle with the oil and toss to coat. Make sure all the faces are facing upwards, then roast for 40-45 mins until golden and crispy.
- Meanwhile, mash the avocado in a bowl with a fork. Stir in the soured cream, garlic and some seasoning. Add the lemon juice and whisk to combine. Top with the chives, then serve with the potatoes for dipping.
2. Monster burgers recipe
- 4 beef burgers (from a frozen 8-pack)
- 4 slices 30% reduced-fat Cheddar
- 4 seeded burger buns, halved
- 2 tbsp lighter mayonnaise
- 4 romaine lettuce leaves, halved
- 4 sliced gherkins (or 1 large gherkin, sliced lengthways into 4)
- 2 tbsp ketchup
- 8 olives stuffed with pimientos
- Preheat the grill and cook the burgers to pack instructions. Meanwhile, cut 1 side of each Cheddar slice in a zigzag pattern using the tip of a knife, so you end up with 4 sets of ‘teeth’. Grill the burger buns, cut-side up, for 1 min until golden.
- For each burger, spread the mayonnaise on both halves of the bun. On the bottom half, place a piece of lettuce, then the burger patty. Lay a gherkin slice over the top of the patty so it hangs over the edge to resemble a ‘tongue’. Add a jagged slice of cheese, then carefully squeeze some ketchup over the top of the teeth. Position the top half of the bun at a slight angle so you can see the mouth inside.
- Skewer the olives on 8 cocktail sticks and push 2 through the top bun to make the eyes. Remove the cocktail sticks before eating.
3. PUMPKIN SNACK BOARD
4. Mummies In A Blanket
Turn pigs in a blanket into mummies in a blanket – just cut refrigerated crescent dough into strips before wrapping them around hot dogs like bandages and baking.
5. Delicious Pumpkin Cheese Ball
16 ounces Cream Cheese Softened
2 Cups Cheddar Cheese Shredded
3 Tablespoons Onion Minced
½ Cup Salsa
1 Teaspoon Ground Cumin
2 Cups Crushed Cheese Tortilla Chips I used Nacho Cheese Doritos, Crushed1
- Mix cream cheese, cheddar cheese, onion, salsa, and cumin together until smooth and creamy.
- Place onto plastic wrap, and shape into a circle. Refrigerate for 2-3 hours.
- Before serving roll in crushed tortilla chips. Top with a bell pepper step if desired.
6. Mini Spider Pizzas
- 1/2 pound pizza dough
For the Pizza Sauce
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 1 t. dried basil
- 1 t. dried oregano
- 1 t. dried parsley
- 1/2 t. garlic powder
- 1/4 t. red pepper flakes (optional)
- 1 t. balsamic vinegar
For the Toppings
- 1 cup part skim mozzarella cheese, shredded
- 1 can large California Black Ripe Olives
- Preheat oven to 450 degrees.
- Spray a baking sheet with cooking spray and set aside.
- Roll out the pizza dough and use a 3 inch round cookie cutter to cut out the mini pizzas.
- Place the dough on the prepared baking sheet.
- In a small bowl whisk together all of the pizza sauce ingredients, then spread a little bit of sauce on top of each mini pizza.
- Top the pizzas with the shredded mozzarella then place in the oven to bake for about 8 minutes or until the cheese is bubbly and the crust is golden.
- Remove the mini pizzas from the oven and arrange the olives on top of them creating the spiders.