Halloween
Ingredients
2 oz vodka
1 oz espresso, chilled (or cold brew concentrate)
½ oz Baileys Irish cream
½ oz simple syrup
Black sanding sugar
Directions
Espresso Skulls
1. Brew 1 cup of espresso, or use cold brew concentrate and pour into a skull silicone molds (you can find these on Amazon or Michael’s). Freeze minimum of 4 hours. Keep frozen until ready to use.
Cocktail
1. Dip half of the rim of a martini glass in simple syrup then into black sanding sugar.
2. Pour 2 ounces of vodka, 1 oz of chilled espresso, 1/2 oz simple syrup and ½ oz Baileys into an ice filled shaker. Shake for 20 seconds and pour into your glass.
3. Pop out the frozen espresso skulls from the molds and gently place on the surface. You can keep up to an hour before serving (kept in the fridge) to slow down the melting of the espresso skulls.
4. (Optional) Add decorations to rim of glass. I found my mini skeletons at Spirit Halloween.
Ingredients
35 malt balls (I bought mine in bulk from sprouts)
35 toothpicks
1 bag white melting wafers (hobby lobby or Albertsons)
1 tube each of blue, green, black and red decorating gel (hobby lobby)
Display Dome
1 large foam dome (hobby lobby)
paint (brown, blue, green, black and red)
Directions
1. Start by melting white coating wafers.
2. Pierce a chocolate malt ball with a toothpick, then dip into the chocolate, shake off the excess then allow to dry upright on a foam stand
3. Once dry add details using decorating gel.
4. Im using blue to create the iris, followed by a black dot in the center for the pupil
5. use a toothpick or a fine tip brush to dip into red gel and paint on as the vessels
6. Repeat this with different eye colors for variation
Ingredients
20 - 2oz shrimp
1 carrots, diced
2 celery ribs, diced
½ onions, diced
½ garlic head
1 lemons, halved
parsley, bunch
1 bay leaf
1 tbsp salt
Directions
1. Pierce a skewer just above the tails and following up along the shell to prevent the shrimp from curling
2. To a large pot of water add carrots, celery, onions, garlic lemons, parsley, thyme a Bay leaf and salt
3. Bring up to a simmer for 30 minute then shut the heat off add your shrimp for three minutes then transfer to an ice bath for five minutes
4. Peel off the shell, leaving the tail intact and remove the skewer .
5. For the cocktail sauce, combine ketchup, horseradish, zest and juice of two lemons, Worcestershire and hot sauce
6. Optional but To keep your shrimp cold add a smaller bowl of ice on the bottom of your bowl fill with your cocktail sauce than address shrimp
Makes 4 bowls
Ingredients
3 bananas
12 ounces white coating wafers
12 candy eyeballs
6 candy or lollipop sticks
Directions
Prepare the bananas. Peel the bananas and cut each one in half crosswise. Gently insert a candy stick into the cut end of each half, pushing it far enough in to securely hold the banana without poking through the other end.
Freeze. Arrange the banana pops on a parchment-lined baking sheet. Freeze for 2–3 hours, or until firm.
Melt the coating. Melt the white coating wafers according to the package directions. Pour the melted coating into a tall, narrow cup or mug for easy dipping, reserving any extra for decorating.
Dip the bananas. Holding each frozen banana by its stick, dip it into the melted coating, turning as needed to cover completely. Lift it out and let the excess drip back into the cup. Place on parchment paper and allow the coating to set.
Attach the eyes. Transfer the remaining melted coating to a piping bag or zip-top bag and snip a small opening in the tip. Pipe two small dots near the top of each banana and attach the candy eyeballs. Use tweezers for easier placement.
Add the mummy bandages. Hold each banana pop over parchment paper and pipe thin lines of coating back and forth across it, overlapping them at different angles. Rotate the pop as you work to create the wrapped-mummy look, leaving the eyeballs uncovered.
Freeze until serving. Allow the bandages to set, then return the pops to the freezer. Once fully set, store in an airtight, freezer-safe container until ready to serve.
Enjoy your chilly little mummies! 👻
Makes: 1 large party platter
Ingredients
For the head and body
56 ounces cream cheese, softened—16 ounces for the head and 40 ounces for the body
1½ tablespoons dried parsley
1½ tablespoons dried chives
1½ tablespoons dried dill
1 tablespoon garlic salt
12 oz cooked bacon bits, enough to completely coat both cream cheese balls
For the legs and face
10–12 slices uncooked bacon, to make eight legs plus a few extras
2 cooked bacon slices, for the fangs
7-8 slices pimento-stuffed green olives, for the eyes
2 sliced almonds, for the teeth
For serving
Assorted cubed cheese
Red and green grapes
Assorted crackers
Halloween decorations, optional
Equipment
10–12 wooden skewers, each 12 inches long; scissors; plastic wrap; parchment paper; a rimmed baking sheet; and a large serving platter.
Instructions
1. Make the herbed cream cheese.
Combine the softened cream cheese, dried parsley, dried chives, dried dill, and garlic salt. Mix until evenly incorporated.
2. Shape the head and body.
Divide the herbed cream cheese into two portions, using approximately 1/3 for the head and 2/3 for the body.
Place each portion onto a separate piece of plastic wrap. Wrap tightly and shape into one smaller ball and one larger ball. Refrigerate until firm.
3. Prepare the wooden supports.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Use scissors to score each 12-inch wooden skewer 5 inches from one end, then snap it into two pieces at that spot. Inspect the broken ends and discard any pieces with loose splinters.
4. Wrap and shape the bacon legs.
Line up the two pieces of a skewer end to end, with the broken ends touching. Tightly wrap them with one slice of bacon, wrapping across the joint to connect the pieces. Leave approximately 2 inches of wood exposed at each outer end.
Position the pieces into a 90-degree angle where they meet to create the leg shape, then place on the prepared baking sheet. Repeat with the remaining skewers and bacon.
Make a few extra legs so you can choose the best-looking eight and have backups in case any break.
5. Bake the legs.
Bake for 25 minutes, or until the bacon is cooked and crisp. Let the legs cool completely before handling.
6. Coat the head and body.
Spread the cooked bacon bits in a shallow dish. Unwrap the chilled cream cheese balls and roll each in the bacon bits, gently pressing to cover any bare spots.
7. Assemble the spider.
Place the smaller ball toward the front of your platter for the head, with the larger ball directly behind it for the body. Fill the surrounding spaces with cubed cheese and grapes.
Choose your eight best bacon legs. Carefully insert one exposed end of each leg into the body, arranging four on each side.
8. Add the face and serve.
Press the two cooked bacon slices into the front of the head for the fangs. Add the pimento-stuffed olive slices for the eyes, then place two sliced almonds between the fangs for the teeth.
Finish with Halloween decorations and serve with assorted crackers and a spreading knife.
Ingredients
1 can Pillsbury Crescent Dough
16 black peppercorns
1 red bell pepper
4 wooden dowels (Home Depot)
2 tbsp Olive oil
Directions
1. Roll out sheet of dough. Cut into 8 long strips.
2. Fold strip in half lengthwise then roll together making sure to leave 1 inch at the end undisturbed (for the head)
3. Use wooden dowel as your mold, lightly coat with oil then gently wrap your dough around it.
4. Press in black peppercorns as the eyes then place on a parchment lined sheet pan and bake according to package directions or until until golden brown.
5. Gently release each section from the dowel before sliding out the snake.
6. Cut red bell pepper into the shape of a tongue. Pierce a hole in the mouth and insert the tongue.
7. Serve as a halloween appetizer, a side dish or over a bowl of spooky soup
8. Enjoy!
Serves 8
Ingredients
For the zombie brain
3/4 cup Clamato juice
3/4 cup water
2 packets unflavored Knox gelatin
Juice of 1/2 lemon
1/2 teaspoon salt
2 pounds cooked shrimp, peeled, deveined and tails removed
For serving
2 cups cocktail sauce
Toothpicks
Equipment
1 plastic brain mold
Plastic wrap
Cardboard
Directions
Add the Clamato juice and water to a small saucepan. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes to bloom.
Place the saucepan over medium-low heat and gently warm the mixture, stirring until the gelatin is completely dissolved. Do not boil.
Stir in the lemon juice and salt. Remove from the heat and allow the mixture to cool to room temperature.
Line the inside of the brain mold with plastic wrap, pressing it into the grooves of the mold as smoothly as possible.
Arrange the shrimp tightly inside the mold with the rounded outer edge of each shrimp facing down against the mold and the cut ends facing inward. Continue layering and packing the shrimp tightly until the mold is filled.
Cut a piece of cardboard to fit over the opening of the brain mold and wrap it completely in plastic wrap.
Place the covered cardboard over the shrimp and press down firmly to compact them tightly together. Remove the cardboard.
Slowly pour the cooled Clamato gelatin mixture over the shrimp, allowing it to work its way between the layers. Add only enough liquid to reach the top of the shrimp without completely flooding the mold.
Place the cardboard back over the top and gently press down again.
Refrigerate immediately for at least 5 hours, preferably overnight, until completely firm and set.
To unmold, remove the cardboard and invert the brain onto a serving platter. Carefully lift off the mold and gently peel away the plastic wrap.
Serve cold with cocktail sauce and toothpicks so your guests can pick apart and eat the zombie brains. 🧟♂️🧠👻
Tip: Keep the shrimp brain refrigerated until you’re ready to serve, and return leftovers to the refrigerator promptly.
Makes: 1 large zombie brain appetizer
This creepy edible Halloween torso is the ultimate spooky party platter, complete with a prosciutto-covered skull, barbecue beef rib cage, salami hands, marinated “organs,” and chili-stuffed puff pastry intestines.
Makes: 1 large party platter
Ingredients
For the Torso
2 racks fully cooked beef ribs, coated in barbecue sauce and cut into sections
4–6 ounces thinly sliced prosciutto, for the skull
30 slices salami, for the neck, joints, hands, and torso
10 small firm salami logs, for the fingers
1 box long rectangular crackers, for the shoulders and arms
6 twisted cheese breadsticks, for the arm bones
1 variety pack sliced cheeses
2 cups marinated mushrooms, well drained
2 cups marinated kidney beans, well drained
2 cups marinated roasted red peppers, well drained, for the heart
For the Puff Pastry Intestines
1 box frozen Pepperidge Farm Puff Pastry Sheets (2 sheets), thawed
3–3½ cups canned chili, drained slightly if very saucy
All-purpose flour, for rolling
1 egg beaten with a splash of water, for egg wash
Instructions
1. Make One Long Puff Pastry Strip
Preheat the oven to 400°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll out both sheets of puff pastry slightly to make them larger and thinner.
Cut the pastry into long strips. Connect the strips end to end, slightly overlapping the short ends and pressing them firmly together to create one very long, continuous strip of puff pastry.
2. Fill and Seal the Intestine
If the canned chili is especially saucy, drain off some of the excess liquid first so it doesn’t make the pastry soggy.
Transfer the chili to a piping bag. Pipe the chili in a continuous line down the center of the entire long strip of puff pastry, leaving enough exposed pastry along both sides to seal it.
Bring the two long edges of the pastry up and over the chili. Pinch the edges together firmly along the entire length, completely enclosing the filling and creating one extra-long stuffed pastry tube.
Pinch both ends closed.
3. Shape the Intestines
Turn the long pastry tube seam-side down onto a parchment-lined baking sheet.
Starting at one end, gently wind the pastry back and forth into loose curves and S-shapes to create the appearance of tangled intestines.
Continue shaping until the entire single pastry tube has been arranged on the baking sheet.
Don’t make the curves too perfect. Uneven bends and folds will make the finished intestines look more realistic.
4. Egg Wash and Bake
Brush the entire surface of the pastry with the egg wash.
Bake at 400°F for about 20 minutes, or until the puff pastry is puffed and golden brown.
Allow the intestines to cool just enough to handle while you assemble the torso.
5. Make the Prosciutto Skull
Cover a food-safe skull form with food-safe plastic wrap.
Drape the thinly sliced prosciutto over the skull, gently pressing it into the facial contours while leaving the eye sockets, nose opening, and teeth visible.
Position the skull at the top of a large serving board. Arrange overlapping salami slices directly beneath it to create the neck.
6. Build the Shoulders and Arms
Arrange the long rectangular crackers outward from the neck to form the shoulders, then continue them down each side to create the arms.
Place salami slices at the shoulder, elbow, and wrist joints.
Lay the twisted cheese breadsticks over the crackers to resemble exposed arm bones.
7. Make the Salami Hands
Use salami slices to create the palms.
Arrange five small salami logs beneath each palm to create the fingers. Position them at slightly different angles and lengths, angling the outer finger on each hand outward to resemble a thumb.
8. Fill the Torso
Use overlapping salami slices to outline the upper and lower portions of the torso.
Cut or fold the sliced cheeses into smaller pieces and arrange them in stacks along both sides of the body and around the shoulders.
Fill the chest cavity with the well-drained marinated mushrooms and marinated kidney beans, allowing some to remain visible beneath the ribs.
Gather the drained roasted red peppers into a heart-like shape and position them on the torso’s left side (the viewer’s right).
9. Add the Rib Cage
Warm the cooked barbecue beef ribs if needed.
Arrange the rib sections over the mushroom and kidney bean mixture in two mirrored rows, angling them inward to resemble a rib cage.
Leave a narrow opening down the center so some of the mushrooms and kidney beans remain visible underneath.
10. Add the Puff Pastry Intestines
Keeping the baked intestines on the parchment for support, carefully transfer the entire pastry to the serving board directly beneath the rib cage.
Gently slide the parchment out from underneath, keeping the coiled intestine shape intact.
Serve immediately with extra barbecue sauce and your favorite dipping sauces.
Tip
Drain the chili, mushrooms, kidney beans, and roasted red peppers well before using. Excess liquid can make the puff pastry and crackers soggy.
Yield: 2 ghost pops per jumbo marshmallow
Ingredients
Jumbo marshmallows
White sanding sugar
Mini chocolate chips (3 per ghost)
Supplies: Kitchen scissors and 6-inch skewers
Instructions
Cut the marshmallows. Cut each jumbo marshmallow in half with kitchen scissors to create two thinner pieces.
Coat in sugar. Pour white sanding sugar onto a plate. Press the freshly cut, sticky side of each marshmallow half into the sugar until coated.
Make the ghost faces. Press two mini chocolate chips into the sugared side for the eyes and one for the mouth. Push the pointed ends into the marshmallow so the flat bottoms face outward.
Add the skewers. Carefully insert a 6-inch skewer into the bottom of each ghost to create a pop.
Store in an airtight container until ready to serve. 👻
Ingredients
8 oz Ciliegine (cherry sized) mozzarella balls
12 Pimento stuffed Manzanilla olives
12 slices prosciutto
Directions
1. Add mozzarella balls to a bowl and cover with hot water (about 185°F) Allow to sit for 3 minutes to warm the mozzarella enough to shape.
2. Use two balls to form into 1 larger ball. While still warm, shape into a smooth round ball. Poke a hole in the center using your pinky finger then push in an olive.
3. Cut prosciutto into 4 long strips and wrap around the mozzarella eyeball. Secure with a skewer
4. Enjoy!
Eyeballs 12
Ingredients
15 Rhodes frozen dinner rolls
¼ cup shredded cheese (I used a 4 blend combo)
2 black olives
spray oil
Homestyle ranch dip
Cucumber
carrots
tomatoes
broccoli
cauliflower
Directions
1. Place 15 frozen dinner rolls over parchment paper. Spray with oil then cover with plastic wrap. Allow to thaw for two hours on the counter.
2. To make the head: form two rolls into one ball
3. To make the body: form nine rolls into one large ball
4. To make the legs: cut remaining four rolls in half creating eight sections. Roll each section very thin to at least 12 inches wide.
5. To parchment lined large sheet pan, place your largest ball (the body) in the center. Place on your legs, making sure they are spread out and not touching.
6. Push down any dough in the front of the body then place your smaller ball (the head) on top.
7. Spray with oil again and cover with plastic wrap and allow to rise for 40 minutes
8. Brush the entire spider with egg wash then sprinkle on the cheese for the hairy legs.
9. Tip: I chopped my shredded cheese into even smaller pieces so it would look more realistic
10. Bake in the oven at 350° for 28 minutes. Place a piece of foil over halfway through baking to prevent the cheese from burning. (Make sure you work quickly doing this)
11. Allow to cool on the counter for one hour.
12. Tip: fold up a paper towel and place underneath the head to slightly push upwards and more towards the body while the bread is cooling.
13. Using a small bowl as your guide, cut a hole through the body where you will be placing your dip. Add in the dip then place on 2 black olives cut in half for the eyes.
14. Transfer to your presentation platter and add you favorite veggies
Serves 6
Ingredients
12 Mini Oreos
Ghirardelli Dark Chocolate Flavored Melting Wafers
24 candy eyeballs
Instructions
Melt the chocolate.
Add the Ghirardelli melting wafers directly to a microwave-safe piping bag. Microwave in 20-second increments, gently massaging the bag between each interval, until completely melted and smooth. Snip a small opening from the tip.Make the spider legs.
Line a flat surface with parchment paper. Pipe 8 small, bent chocolate legs for each spider. Pipe a few extras in case any break. Allow the chocolate to harden completely.Separate the Oreos.
Carefully twist each Mini Oreo apart, keeping the white cream filling attached to one cookie half.Add the legs.
Gently press 4 hardened chocolate legs into each side of the cream filling, for a total of 8 legs per spider.Add melted chocolate.
Pipe a small amount of melted chocolate over the cream filling.Close the Oreo.
Place the other Oreo half back on top and gently press to sandwich everything together.Cover with chocolate.
Pipe melted chocolate over the top of the Oreo, covering the surface of the cookie.Add the eyes. 👀
While the chocolate is still wet, place 2 candy eyeballs on top of each spider.Let them set.
Allow the chocolate to completely harden before serving.
Makes 12 Mini Oreo Spiders 🕷️🕸️
💡 Tip
Work while the chocolate is cold and completely hardened. Be very gentle when handling the spider legs, as they can break easily. I recommend using tweezers to pick up and position the legs during assembly.
Ingredients
16 oz cream cheese (room temp)
1 T fresh minced chive
1 T fresh minced parsley
1 T fresh minced dill
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
5 prosciutto panini rolls
2 prosciutto wrapped mozarella rolls
6 slices prosciutto
Red onion (use thinnest outer section)
Directions
1. In a bowl combine cream cheese along herbs and spices, mix and set aside.
2. Lay a sheet of parchment paper down, trace out your hand and lower arm then place another sheet of parchment on top (to prevent cross contamination to the marker)
3. Lay down 5 panino rolls to match with your finger tracings and two prosciutto wrapped mozzarella logs to match your arm
4. Add in your herbed cream cheese to fill the gaps then smooth out the imperfections.
5. Place prosciutto slices over covering all cream cheese including between the fingers
6. For the nails, using the thinnest slice of red onion available, cut to the shape of five nails and glue on your fingers using extra cream cheese
7. Cover with plastic wrap and refrigerate 4-5 hours. Once firm, (I used a bench scraper to loosen the cream cheese from the parchment paper) transfer to your presentation platter
8. Serve with some crackers and halloween props
Ingredients
1 box Pepperidge Farm Frozen Puff Pastry Dough Sheets
5 oz Nutella
3 tbsp Seedless Raspberry Jam
1 egg + 1 Tbsp water (egg wash)
Directions
1. Thaw puff pastry sheets on counter 45 min.
2. Roll out both sheets until you have a rectangle shape.
3. To one sheet, spread on thin layer of nutella leaving room in the middle bottom section. Fill the empty section with raspberry jam.
4. Cover with second sheet of puff pastry. Carve into a tree shape then make slits for the branches. Twist each slit. Carve out a scary mouth and eyes.
5. Brush with egg wash and bake 400F degree oven for 18 minutes or until golden.
Serves 8
Ingredients
6 full jumbo wings
¼ cup olive oil
¼ cup soy sauce
2 T honey
2 T chili paste
3 Garlic cloves, minced
5 drops black food coloring
Directions
1. Add chicken wings to a ziplock bag. Combine all of the remaining ingredients in a bowl and pour over the chicken.
2. Marinate 12 hours in fridge.
3. Drain chicken then use a toothpick to push apart the wingettes and drumettes (this will help prevent the chicken wings from contracting during the cooking process).
4. Place on a rack on a foil lined sheet pan. Return to fridge overnight, uncovered, to allow to fully dry.
5. Air fry or bake 425°F convection setting in oven for 20 minutes. Remove toothpicks.
Ingredients
1 box red velvet cake mix
3 eggs
½ cup vegetable oil or melted butter
1 cup water or milk
Nonstick spray
8oz salted butter room temperature
8oz cream cheese room temperature
4 cups confectioners sugar
2 tsp vanilla extract
2 lbs vanilla fondant ( Use peach petal color or knead 1 drop of red food coloring with white fondant)
1 cup red seedless raspberry jam
Directions
1. Start by spraying an 8 inch stainless steel bowl with nonstick spray.
2. Cut 6 strips of parchment paper to line your bowl.
3. Pour in prepared red velvet cake mix.
4. Place on a sheet pan then bake 350 F oven for 1 hour or until a wooden skewers comes out clean.
5. Beat room temperate salted butter and cream cheese until light and fluffy then add powder sugar and vanilla extract. Mix on lowest speed then speed up after incorporated and beat 1 more minute.
6. Once you cake has cooled, remove from bowl and peel off the parchment
7. Trim off a little from the right and left side then cut a line down the middletrim further if needed to resemble shape of a brain.
8. Next add your frosting and spread on - coating the entire cake - this will be your crumb coat
9. Chill in fridge 30 minutes-Then add your second layer of frosting and make sure to keep the distinct line down the middle
10. Return to fridge
11. Roll fondant into logs then strategically place on your cake making squiggly lines while keeping the brain halves separate
12. Brush on red seedless raspberry jam
13. Chill until ready to serve
Serves 8
Ingredients
20 Q-tips, cotton ends removed
40 mini marshmallows
10 soft caramels ( I used Werther's Original)
Directions
✂️ Snip the cotton ends off each Q-tip.
Press 1 mini marshmallow onto each end of the Q-tips.
Add the soft caramels to a microwave-safe bowl.
Microwave in 10-second increments, stirring between each interval, until completely melted and smooth. Be careful not to overheat.
Working quickly, dip each marshmallow end into the melted caramel to create the “earwax.” 🤢
If the caramel starts to harden, microwave it again for 10 seconds, stir, and continue dipping.
Cover with plastic wrap until ready to serve.
Enjoy! 🎃👂
Ingredients
For the Meatloaf Head
2 lbs extra lean ground beef, excess liquid patted dry
¾ cup Italian breadcrumbs
¾ cup milk
½ onion, finely diced and sautéed
1 egg
1½ tsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
For the Bloody Glaze
½ cup ketchup
2 tbsp brown sugar
1½ tsp apple cider vinegar
¼ tsp garlic salt
For the Zombie Face
2 Spanish stuffed Queen olives, cut in half for the eyes
Thin strips of onion, for the teeth and eyebrows
For the Spaghetti Hair
About 4 oz spaghetti
1 tsp olive oil
1–2 tbsp reserved bloody glaze or marinara
For the Mashed Potato “Vomit”
1 cup prepared mashed potatoes
Parsley, finely chopped
Directions
1. Prepare the breadcrumbs 🥛
Combine the Italian breadcrumbs and milk. Stir together and set aside for a few minutes so the breadcrumbs can absorb the milk.
2. Sauté the onion 🧅
Finely dice the onion and sauté with oil until softened. Set aside to cool slightly.
3. Make the meatloaf mixture 🥩
In a large bowl, combine the ground beef, breadcrumb mixture, sautéed onion, egg, Worcestershire sauce, salt, and black pepper. Gently mix until evenly combined.
4. Shape the zombie head 🧟
Line a sheet pan with parchment paper. Shape the meatloaf mixture into a large oval head. Scoop beef out to create eye socket and a large opened mouth and use that meat to build up the eyebrows, nose and chin so the face has plenty of definition.
6. Bake 🔥
Bake at 350°F for 30 minutes.
7. Make the bloody glaze 🩸
While the meatloaf is baking, combine the ketchup, brown sugar, apple cider vinegar, and garlic salt. Stir until smooth.
8. Glaze the head 🩸
Remove the meatloaf from the oven and generously brush the entire head with the glaze, making sure to get in the eyes, mouth and edges.
9. Finish baking 🔥
Return the meatloaf to the oven and bake for another 30-40 minutes, or until the thickest part reaches an internal temperature of 160°F.
10. Make the spaghetti hair 🍝
While the meatloaf finishes baking, cook the spaghetti until tender. Drain well and toss with leftover glaze or marinara sauce.
11. Add the zombie face 🧟♂️
Once the meatloaf is fully cooked, allow it to rest for about 10 minutes. Place the green olives into the eye sockets. make a cut just underneath the upper lip and add onion strips in for the teeth. Add thin onion for the the eyebrows.
12. Add the spaghetti hair 🍝
Arrange the spaghetti loosely over the top and sides of the head.
13. Add the mashed potatoes 🥔
Spoon the mashed potatoes directly into the zombie’s open mouth and allow a large amount to spill out onto the platter so it looks like the zombie is spewing mashed potatoes. Add a sprinkle of parsley.
14. Serve 🩸
These look so realistic, you’ll have so much fun watching your guests try them! 👻 They’re creamy, boozy, creepy, and perfect for a Halloween party.
Serves 16
Ingredients
🥥 ¾ cup coconut milk
👻 2 envelopes Knox unflavored gelatin
🥥 ¾ cup cream of coconut
🍹 1 cup Malibu coconut rum
🎨 Food coloring: black, brown, blue, and green
Sphere Mold: https://a.co/d/0i5Jrc8D
Directions
Add the coconut milk and gelatin to a small saucepan and whisk to combine.
Let sit for 5 minutes to allow the gelatin to bloom.
Place the saucepan over low heat and gently warm, stirring until the gelatin is completely dissolved. Do not boil.
Remove from the heat and stir in the cream of coconut and Malibu coconut rum until smooth.
Pour the mixture into your eyeball molds, reserving about ½ cup of the mixture for decorating the irises and pupils.
Refrigerate for at least 5 hours, or until completely set.
To unmold, dip the bottom of the mold in hot water for about 30 seconds to help loosen the gelatin.
Gently pull the gelatin eyeballs away from the sides of the mold, then carefully push them out from the bottom.
Gently warm the reserved ½ cup of gelatin mixture over low heat just until melted.
Divide the mixture between several small bowls and tint with your desired food coloring. I like to use black, green, brown, and blue. 🎨
To create the irises, use a piping tip as a guide and brush the colored mixture inward toward the center of each eyeball.
Add a small black dot in the center for the pupil. I like to use a metal straw as my guide.
Refrigerate until ready to serve. These can be made up to 3 days ahead of time.
Non-Coconut Version
Bloom 2 envelopes gelatin in ¾ cup water for 5 minutes. Heat gently, then add ½ cup cream cheese and ½ cup marshmallow fluff, stirring until smooth and melted. Remove from the heat and stir in ¾ cup milk.
Alcohol-Free Version
Bloom 2 envelopes gelatin in ¾ cup coconut milk for 5 minutes. Melt gently over low heat, then stir in ¾ cup cream of coconut. Remove from the heat and stir in ¾ cup water.
These Monster Apples are the cutest spooky snack for Halloween! 👻🍏 Crisp green apples, creamy peanut butter, strawberry tongues, and silly candy eyes make them fun, easy, and perfect for an after-school treat or Halloween party.
Ingredients
🍏 1 green apple
🥜 2 tbsp peanut butter, or any nut or seed butter
🍓 1 strawberry, top removed and thinly sliced
🦷 16 pine nuts or sunflower seeds
👀 8 candy eyeballs
🥜 Extra peanut butter, for attaching the eyeballs
Directions
Slice the apple into quarters, then carefully cut a wedge out of each piece to create the monster’s mouth.
Spread about ½ tablespoon peanut butter inside each mouth.
Add a thin strawberry slice for the tongue. 🍓
Press 4 pine nuts or sunflower seeds into each mouth to create the monster teeth. 🦷
Use a tiny dab of peanut butter to attach the candy eyeballs. 👀
Enjoy! 👻
1 hr 15 min
Ingredients
1 cup salted butter, room temperature
1 cup white granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
10 oz mini chocolate chips
1 10oz bag mini marshmallows
1 tube red gel glaze (can substitute with seedless raspberry jam)
1 small bag slivered almonds
Directions
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper and set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. In a separate bowl mix flour, baking soda, salt, baking powder.
6. Mix the dry ingredients into the wet ingredients until combined.
7. Fold in 10oz of mini chocolate chips.
8. Roll 2oz (3 Tbsp) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
9. Bake for 12 minutes then transfer to a rack to cool.
10. Once cooled, cut cookies in half.
11. Spread gel glaze (or raspberry jam) around the edges of the bottoms of the cookies.
12. Add 8 mini marshmallows to one half of each cookie then fold the other half on top.
13. Add 2 slivered almonds to each cookie for the fangs.
Cookies 24
This creepy Halloween sourdough gets its moldy look from blue spirulina and is served with edible rat-shaped butter made with activated charcoal. For the full sourdough method, use my [Basic Sourdough Bread Recipe] and make the adjustments below.
Ingredients
For the moldy sourdough
1 batch of my Basic Sourdough Bread Recipe
Blue spirulina powder, as needed
For the rat butter
1 stick butter
¼ tsp activated charcoal
Rat-shaped mold
Directions
1. Make the sourdough
Prepare your sourdough according to my [Basic Sourdough Bread Recipe] through the folding process.
2. Add the blue spirulina
Just before your final coil fold, lightly sprinkle blue spirulina over the surface of the dough.
Perform the final coil fold, then sprinkle another light layer of blue spirulina over the top of the dough.
Cover and allow the dough to continue its final bulk ferment according to the original sourdough recipe.
A little spirulina goes a long way. You want irregular blue-green streaks and patches rather than completely coloring the dough.
3. Shape and add the final spirulina
Once the bulk ferment is complete, shape the dough according to the original sourdough recipe.
After the loaf is fully shaped, sprinkle one final light layer of blue spirulina over the outside of the dough.
Transfer the loaf to your prepared banneton and continue with the cold ferment according to the original recipe.
4. Make the rat butter
Melt 1 stick of butter and stir in ¼ teaspoon activated charcoal until fully combined.
Pour the butter into a rat-shaped mold and freeze until completely firm.
When ready to use, allow the mold to sit at room temperature for about 30 minutes, just until the butter softens slightly.
Turn the mold over and tap it firmly against the counter to release the rats.
Keep refrigerated until ready to serve.
5. Bake the moldy sourdough
Preheat your Dutch oven according to the original sourdough recipe.
Transfer the cold dough onto parchment paper and score the loaf as desired.
Carefully place the dough into the preheated Dutch oven and cover with the lid.
Place it on the middle rack of the oven, immediately reduce the temperature to 400°F, and bake for 40 minutes with the lid on for the entire baking time.
Keeping the loaf covered helps prevent excessive browning so the blue spirulina remains visible and gives the bread its creepy moldy appearance.
6. Cool and serve
Remove the bread from the Dutch oven and allow it to cool at room temperature for at least 1 hour before slicing.
Serve with the chilled rat-shaped charcoal butter.
Storage
Store the sourdough at room temperature in a paper bag or bread bag.
For the best texture, lightly toast individual slices before serving.
Keep the rat butter refrigerated until ready to use.
Ingredients
8 jalepenos
8 oz cream cheese (room temperature)
1 cup shredded Mexican blend cheese
¼ cup sliced green onion
4 slices bacon, cooked and chopped small
¼ tsp garlic salt
4 large black olives (for the eyes)
Ranch
Directions
1. To a bowl combine cream cheese, shredded Mexican blend cheese, green onions, bacon and garlic salt. Mix a set aside.
2. Slice 8 jalepenos in half lengthwise then scoop out the seeds.
3. Fill the jalepenos with your cheese mixture and level off any excess so the cheese blend lays flat in the jalepeno.
4. For the olive eyes: use a straw or piping tip to punch out 32 holes from the olives. Push 2 eyes in each filled jalepeno.
5. Roll out a sheet of crescent dough and cut into 16 long strips.
6. Use each strip to wrap around the mummy making sure not to cover the eyes.
7. Bake in a 375°F oven until golden (15-18 minutes)
8. Serve with a side of ranch.
Pieces 16
Ingredients
8 large strawberries, washed and thoroughly dried
Ghirardelli Dark Chocolate Flavored Melting Wafers
1 tbsp chocolate syrup
1 tbsp corn syrup
2 drops deep red gel food coloring
Slivered almonds
Directions
Wash and thoroughly dry the strawberries. Insert two toothpicks into the top of each strawberry to make dipping easier.
Melt the chocolate coating wafers according to the package directions. Dip each strawberry into the melted chocolate until completely coated, then place on parchment paper and allow the chocolate to fully set.
To create the mouth, cut a slit vertically into the front of each strawberry, stopping about halfway through. Make a second cut into the strawberry at roughly a 90° angle to remove a small wedge and create an open mouth.
Make the edible blood by combining the chocolate syrup, corn syrup, and deep red gel food coloring. Transfer to a piping bag and snip a very small opening from the tip.
Insert two slivered almonds into the top of the mouth to create the fangs.
Pipe the edible blood inside the mouth and around the fangs, allowing a little to drip out for an extra bloody effect.
Let set slightly, then serve and watch these berries bite back. 🩸🍓
Ingredients
1 ½ oz vodka
1 oz apple juice
½ oz simple syrup
½ oz lemon juice
1 tsp grenadine
1 dash purple prism powder
1 large marshmallow
Directions
1. Melt marshmallow in the microwave for 10 seconds. Once, cool enough to touch, rub marshmallow in your hands together then spread apart creating a web on the martini glass. Refrigerate glass until ready to use.
2. For the cocktail: add vodka, apple juice, simple syrup, lemon juice, grenadine and a sprinkle in purple prism powder into an iced filled shaker. Shake for 10 seconds then pour into the martini glass .
3. Add a spider ring for an extra decorative touch that the guest can also wear afterwards
These creepy little brains have a crunchy white-chocolate shell filled with creamy peanut butter, raspberry jam, and gooey marshmallow creme. They look disturbing, but taste like a sweet PB&J dessert.
Makes: 6 brains
Ingredients
● 12 oz Ghirardelli White Vanilla Flavored Melting Wafers
● Red gel food coloring
● Approximately ½ cup creamy peanut butter
● Approximately ⅓ cup red raspberry jam
● Approximately ½ cup marshmallow creme
● 1 silicone brain mold with 6 cavities
Directions
1.Melt the candy wafers according to the package directions. Add 1 drop of red gel food coloring and stir until the coating becomes a pale, fleshy pink.
2.Make the brain shells. Spoon some of the melted candy coating into each cavity of the silicone brain mold. Using the back of a spoon, spread the coating evenly across the bottom and up the sides of each cavity. As the coating begins to cool and thicken, continue pushing it up the sides to create a sturdy shell.
3.Freeze until the candy coating is completely firm.
4.Add the peanut butter. Spoon creamy peanut butter into the center of each frozen brain shell.
5.Add the jam. Spoon raspberry jam over the peanut butter.
6.Add the marshmallow creme. Spoon marshmallow creme over the raspberry jam, filling each cavity almost to the top while leaving enough room to seal the brains. The marshmallow creme will be sticky at first, but allow it to rest for a few moments and it will naturally settle and spread.
7.Seal the brains. Spoon the remaining melted pink candy coating over each cavity. Spread it completely to the edges so it connects with the original shell and fully seals the filling inside.
8.Freeze again until completely firm.
9.Carefully peel the silicone mold away from each brain to release them.
10.Add the bloody splatter. Dip a small food-safe brush into red gel food coloring and lightly flick it over the brains to create a bloody splatter effect.
Chef’s Tip
Don’t make the first layer of candy coating too thin. A slightly thicker shell makes the brains much easier to remove from the mold without cracking.
Storage
Store the PB&J Brain Surprises in an airtight container in the refrigerator until ready to serve.
Creepy, gross, and ridiculously easy to make. These edible “bloody” Band-Aids are the perfect little Halloween snack - and they’re made with just 3 ingredients. 🩹👻
🛒 Ingredients
20 vanilla wafers
White cookie icing
Seedless raspberry jam
🔪 Directions
Use a microplane to gently file down the corners of each vanilla wafer so they look more like little Band-Aids.
Pipe a small square of white cookie icing in the center of each wafer.
Let the icing dry completely.
Add a small dollop of seedless raspberry jam in the center for the “blood.” 🩸
👻 Halloween Tip
For an extra-creepy look, let a tiny bit of the raspberry jam drip slightly over the icing.
Makes 20 edible Band-Aids 🩹🩸
A gruesomely delicious meatloaf shaped like severed feet, complete with leek “bones,” cashew toenails, and a bloody glaze. Perfect for a creepy Halloween dinner! 👻
Ingredients
Feetloaf 🦶
4 lbs Extra lean ground beef, excess liquid patted dry with paper towels
1½ cups Italian breadcrumbs
1½ cups milk
1 onion, finely diced and sautéed
2 eggs
1 tbsp Worcestershire sauce
4 tsp salt
2 tsp black pepper
2 large leeks, bottom white/light green portions only
10 roasted cashews
Bloody Glaze 🩸
1 cup ketchup
¼ cup brown sugar
1 tbsp apple cider vinegar
½ tsp garlic salt
Directions
1. Prepare the breadcrumbs 🥛
Combine the Italian breadcrumbs and milk. Stir together and set aside to allow the breadcrumbs to absorb the milk.
2. Sauté the onion 🧅
Finely dice the onion and sauté until softened. Set aside to cool slightly.
3. Make the meatloaf mixture 🥩
In a large bowl, combine the ground beef, breadcrumb mixture, sautéed onion, eggs, Worcestershire sauce, salt, and pepper. Gently mix until evenly combined.
4. Create the bones 🦴
Line a sheet pan with parchment paper. Arrange the two leeks on the pan to act as the exposed “bones” of each severed foot.
5. Shape the feet 🦶
Divide the meatloaf mixture in half and form each portion around a leek, leaving part of the leek exposed as the bone. Shape each portion into a foot, then use a knife to separate and define five toes.
6. Add the toenails 😈
Press one roasted cashew into the end of each toe to create creepy toenails.
7. Protect the bones 🦴
Lightly spray the exposed leeks with cooking oil and cover them with aluminum foil to prevent them from burning.
8. Bake 🔥
Bake at 350°F for 25 minutes.
9. Make the bloody glaze 🩸
While the feetloaf bakes, combine the ketchup, brown sugar, apple cider vinegar, and garlic salt. Mix until smooth.
10. Glaze the feet 🩸
Remove the feetloaf from the oven. Generously brush with the glaze, making sure to get between and around the toesand around the base of the exposed leek bones.
11. Finish baking 🔥
Cover the exposed leeks again with foil and return to the oven for approximately 25 more minutes, or until the center reaches a safe internal temperature of 160°F for ground beef. The temperature may continue to rise slightly while resting.
12. Make it gruesome 🩸🦴
Allow the feetloaf to rest before carefully transferring it to a serving platter. Pipe additional glaze or ketchup around the exposed “bones” for an extra-bloody severed-foot effect.
Serves 8 👻🎃
Ingredients
Snake Bread 🐍
1 can Pillsbury French Bread Dough
Egg Wash: 1 egg + 1 tsp water
Paprika
Cracked black pepper
Red pepper flakes
Dried oregano
Dehydrated onions
Snake Details 👀👅
Red bell pepper, cut into the shape of a snake tongue
2 pimento-stuffed olives, cut in half
Sandwich Fillings 🥪
3 slices provolone, cut in half
9 slices pepperoni
9 slices salami
5 slices deli turkey, cut in half
8 slices Roma tomato
Grinder salad (recipe below)
2½ slices Havarti cheese
Grinder Salad 🥬
¼ head iceberg lettuce, shredded
¼ cup red onion, diced
¼ cup banana peppers, diced
¼ cup mayonnaise
1 tbsp red wine vinegar
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
Directions
1. Shape the snake 🐍
Stretch the French bread dough to approximately 14 inches long on a parchment-lined sheet pan. Taper one end to create the tail and shape the opposite end into the snake's head. Curve the dough into a slithering snake shape.
2. Add the markings 🎨
Brush the entire snake with egg wash. Create serpent-like markings using the paprika, cracked black pepper, red pepper flakes, oregano, and dehydrated onions. I used pieces of parchment paper as guides while sprinkling on the seasonings to create the pattern.
3. Bake 🔥
Cut a few small slits across the top of the dough. Bake at 350°F for approximately 25 minutes, or until golden brown and cooked through. Allow the bread to cool completely.
4. Make the grinder salad 🥬
Mix together the mayonnaise, red wine vinegar, oregano, salt, and pepper. Add the shredded iceberg lettuce, diced red onion, and banana peppers and toss until evenly coated.
5. Build the sandwich 🥪
Once the snake bread has cooled, carefully slice it in half lengthwise. Layer with provolone, pepperoni, salami, turkey, Roma tomatoes, Havarti, and the grinder salad.
6. Bring your snake to life 👀🐍
Finish by adding the pimento-stuffed olive eyes and red bell pepper tongue.
Serves 6 🎃
Ingredients
1 can Pillsbury pizza crust dough
½ cup marinara sauce
¾ cup shredded mozzarella cheese
¼ cup mini pepperoni
1 Eggwash ( egg + 1 tsp water)
2 pimento stuffed olives (cut in half)
Directions
1. Roll out sheet of pizza crust dough and slice down lengthwise through the middle.
2. Place a sheet of parchment paper down to fit your baking sheet. Place half dough sheet down, spread on marinara sauce then sprinkle on shredded mozzarella cheese and mini pepperonis.
3. Roll on the second half sheet of dough on top.
4. Place a bowl in the middle as your guide then cut dough into eight strips then twist each strip.
5. Remove bowl and tuck in any extra dough or fillings underneath the body.
6. Slide the pizza spider with parchment paper onto your baking sheet.
7. Brush with egg wash over entire spider and bake in a 400° oven for 18 minutes or until golden.
8. Add olives as the eyes
Serves 4