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The Spookiest Halloween Recipes

Spooky recipes for Halloween entertaining.


Halloween weekend is just around the corner so I have rounded up a few of my favorite spooky and ghoulish recipes to make for your halloween party! Each recipe is simple to make, so whether you are entertaining with friends or even little ones, these recipes are perfect! The Spookiest Halloween Recipes need cocktails too right? Check back Friday for 5 of my favorite Halloween cocktails!

Mac-O-Lantern and Cheese Bowls

How stinking cute are these?? I love this idea so much, plus it is SO simple to make! You could also make stuffed peppers this way and serve at a dinner party!

INGREDIENTS

DIRECTIONS

Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.

Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.

Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don’t rinse the pasta).

Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.

Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

| Recipe borrowed from here.

Black Magic Cake

This recipe is a little more involved so I highly recommend you make it a few days before. It’s oh so delicious!

INGREDIENTS

Cake:

Filling and Frosting:

DIRECTIONS

  1. Special equipment: two 9-inch round cake pans
  2. For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment, and grease the parchment and the sides of the pans with oil.
  3. Stir together the cocoa powder and boiling water, and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
  4. Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture, and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
  5. For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners’ sugar until incorporated. Let the frosting cool completely.
  6. To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
  7. For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they start to grow in size and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy’s eyes to peek out. Garnish with a candy spider or candy eyes.

| Recipe borrowed from here.

Sinful Guacamole 

You can never go wrong with chips and guac at any party! Serve with salsa on the side and put the chips in a cauldron!

INGREDIENTS 

DIRECTIONS

  1. Combine beans, salt, onion, jalapeño, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve immediately, with chips.

| Recipe borrowed from here.

Devilish Eggs 

I am a huge fan of deviled eggs as an appetizer, especially around halloween. You can easily “spook” them up, making them look creepy but delicious!

INGREDIENTS

DIRECTIONS

  1. 1. Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
  2. 2. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
  3. 3. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
  4. 4. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

| Recipe borrowed from here.

Brownie Bites

Featured here on the blog, these are still a personal favorite halloween dessert recipe!

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, plus more for baking pan
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups sugar
  • 1/2 pound bittersweet chocolate chips (1 1/2 cups)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 32 miniature chocolate peppermint patties, such as York (or Oreos)
  • Candy eyes, chocolate chips, and icing pens, for decorating

DIRECTIONS

  1. Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.

  2. Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.

  3. Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

| Recipe adapted from here.

SHOP HALLOWEEN SUPPLIES

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