The countdown to the spookiest night of the year is officially on; will you be throwing a terrifying Halloween party this year? Whether it’s a fright night celebration with your kids or a grown-up costume party, you’re going to need to serve up some tasty treats and drinks.
From pumpkin spiced desserts to ghoulish cocktails, here are 10 dark and spooky recipes that are perfect for any Halloween celebration:
Pour the corn syrup in a shallow bowl. Dip a toothpick into the food colouring and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass slowly, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
Whisk together drink ingredients. Place 2 ½ cups ice in a blender and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses. Serve and enjoy.
Blend the berries and chia in a blender until smooth. Transfer to a mason jar or glass and allow it to thicken into a ‘jam’. Add an extra tablespoon of chia if it’s too thin.
Add the sesame seeds, cashews, and salt to a food processor fitted with the S blade. Grind for about 15 seconds, or until they’re broken down. Add the dates and continue processing until the mixture resembles a crumbly, sticky (but not too moist) raw ‘dough’.
Take a small handful (around 3 tablespoons) of the dough and roll it into a strip that’s about as long and wide as a finger. Shape it to form knuckles and a fingertip.
Use your finger to make an indentation at the tip.
Add a small amount of the jam to the indentation. Press a blanched almond on top to create the fingernail.
In a large bowl, combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12 – 14 balls. Place a toothpick in each ball.
Melt remaining white chocolate chops or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3 to 5 minutes until chocolate hardens.
Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food colouring. Dap 2 dots of food colouring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes.
½ cup roasted, mashed pumpkin, or canned pumpkin puree
½ cup natural roasted almond butter or natural peanut butter
1/3 cup agave nectar or maple syrup
1 teaspoon pumpkin spice or ½ teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon dried ginger
¼ teaspoon sea salt
Vegan Coconut Oil Chocolate OR 2 bars dark or semi-sweet chocolate, melted
1/3 cup coconut oil
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon molasses or agave nectar or maple syrup
12 whole roasted almonds, to garnish
Line a 12-cup muffin tin with paper liners.
Pumpkin Caramel Almond Butter Filling: In a medium bowl, whisk together all filling ingredients until fully combined. Set aside.
Vegan Coconut Oil Chocolate: Melt coconut oil in a medium saucepan over low heat. Remove from heat and whisk in remaining chocolate ingredients.
Assembly: Add 2 tsp or so of chocolate in the bottom of the muffin papers to coat. Evenly divide filling over top. Add remaining chocolate on top and lightly swirl with a toothpick, keeping a rustic appearance. Adorn with 1 whole almond per cup, if using.
Freeze for at least 3 hours (6 hours of freezing are needed for them to be completely solid).
Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
Slowly beat in the powdered sugar. Roll the mixture into 30 even balls. Place in the refrigerator for at least an hour.
Melt the candy melts according to the package directions. Use a toothpick to dip the peanut butter balls in the melted candy. Place on a piece of parchment paper and pull the toothpick out. Use the toothpick to cover the hole and to drag across the melted candy to create a fur effect.
Press a candy eye in the front and add sprinkles to the top. Let set.
1 tablespoon brewed coffee , optional but recommended
1 teaspoon instant espresso granules, optional but recommended
¾ cup all-purpose flour
½ teaspoon salt, or to taste
Cream cheese topping
8 ounces brick-style cream cheese, softened
1 large egg
¼ cup granulated sugar
10 drops yellow food colour, or as needed
5 drops red food colour, or as needed
12 sandwich cookies (such as Oreos), chopped
½ cup semi-sweet chocolate chips
Preheat oven to 350F. Line an 8-inch square pan with aluminium foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
Add the flour, salt, and stir until smooth and combined without overmixing.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
Cream cheese topping:
To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can’t un-do it once you add it.
Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you’ll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
Allow brownies to cool uncovered on a wire rack for about 2 hours.
Cover with foil and refrigerate for at least 3 to 4 hours before slicing and serving. The cream cheese needs to be chilled and set before slicing.