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Halloween Recipes


shadowrider

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Witches' Finger Cookies And Red Velvet "Blood" Hot Chocolate Dipping Sauce

shared from "Domestic Gothess"

 

Ingredients

Witches' Finger Cookies

  • 225 g (2 sticks) softened unsalted butter
  • 145 g (1 cup) icing (powdered) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 360 g (3 cups) plain (all-purpose) flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • 110 g (¾ cup) blanched almonds halved
  • ground cinnamon
  • red gel food colouring
  • a little melted chocolate if needed

Red Velvet Hot Chocolate (per 1 cup):

  • 2 Tbsp cream cheese (regular or low fat is fine)
  • 240 ml (1 cup) milk
  • 1 tsp cornflour (cornstarch)
  • 40 g (1.5 oz) dark chocolate chopped
  • ½ tsp vanilla extract
  • ½ Tbsp granulated sugar
  • pinch salt
  • red gel food colouring

Instructions

Witches' Finger Cookies

  • To make the witch finger cookies: Place the butter and icing sugar in a large bowl and whisk with an electric mixer until just combined. Add the egg and vanilla and almond extracts and whisk again to mix.
  • Sift together the flour, salt and baking powder and add to the bowl; fold it in until it forms a dough. Cover and place in the fridge for half an hour.
  • Line a couple of baking sheets with baking parchment. Working with ¼ of the dough at a time, leaving the rest in the fridge, measure out ½ Tbsp quantities of dough (don't use more than this or your cookies will end up way too big). Roll each into a ball then roll out into a log shape.
  • Press a blanched almond into one end to form a fingernail, then lightly flour your hands and use them to shape it into a knobbly finger shape. The cookies will spread a little in the oven so you need to make sure that you make them quite thin – thinner than you want the cookies to end up. Use the back of a knife to make indentations in the knuckles to make them look more like fingers.
  • Place the shaped cookies well spaced apart on the prepared baking sheets then place them in the freezer for at least 20 minutes, until frozen solid (this helps stop them spreading in the oven).
  • Meanwhile, heat the oven to 190°C/375°F/gas mark 5. Bake the cookies for about 10 minutes, until pale golden. You will need to bake them in batches, keep the rest of the cookies in the freezer.
  • Leave the cookies to cool on the tray. When you are ready to decorate, use a little melted chocolate to stick on any fingernails that have come loose. Rub a little bit of ground cinnamon into the creases in the joints to make them look dirty.
  • Use a fine, food-only paintbrush to paint some red gel food colouring around the edge of the nails and on the 'stumps'. If you find that the colouring is too thick to paint or too dark in colour then you can thin it with a drop of vodka or water. Once the food colouring has dried, store the cookies in an airtight container.

Red Velvet Hot Chocolate:

  • To make the hot chocolate, stir together the cornflour and a drop of the milk to form a slurry. Place the cream cheese in a saucepan and whisk in the cornflour slurry until smooth. Gradually whisk in the rest of the milk. Add the chocolate, vanilla extract, sugar and salt to the pan and place over a medium heat.
  • Cook, stirring regularly, until the chocolate has melted and the mixture has thickened. Remove from the heat and stir in some red gel food colouring, a little at a time, until you reach the desired shade.
I think you could use premade cookie dough if you did not want to bake from scratch.
Peanut butter cookies would be amazing here I think.

witch-finger-cookies.jpg

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Halloween Avocado Toast

Ingredients:

Makes 4 Avocado Toasts

4 avocados
1 Tablespoon lemon juice
2 sheets of seaweed
radishes
black olives
mini dill pickles
grape tomatoes
walnuts
1/2 red bell pepper
4 pieces of toast

Instructions:

  • Slice the avocados in half, remove the stone, and scoop out the avocado flesh into a bowl. Add the lemon juice and pinch of salt and pepper, then mash with a fork.
  • Prepare the toppings for the facial features of the toast faces. Use sharp scissors to cut out shapes from the seaweed. You’ll need circles for eyes, zigzags for hair, and thin strips for smiles, scars, noses, and eyebrows. Chop the red bell pepper into small pieces to make lips, fangs, nostrils, and pupils. Slice the radishes for eyeballs. Slice the olives into rings for eyes.
  • Spread the mashed avocado onto the toast pieces and decorate. Here are some examples of cute designs — but let your imagination run wild!!

 

halloween-avocado-toast.jpg

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Monster Sushi Bites

Ingredients:

Makes 16-18 sushi balls

1 skinless, boneless fillet of good-quality raw salmon
2 sheets dried seaweed
1 Tablespoon rice vinegar
3 cups cooked sushi rice (cooked as per package instructions)
2 Tablespoons wasabi paste
1 teaspoon black sesame seeds

 

Instructions:

  • Use a sharp knife to cut the salmon fillet into thin slices — approximately 1 1/4 inches squared. Then cut off the corners to create a rough, round shape.
  • Use sharp, dry scissors to cut out lots of shapes for decorating the sushi. You’ll need small triangles for eyes and noses, uneven circles for eyes, zig-zags for mouths and hair, thin strips for smiles and scars, plus bat-shapes too.
  • Mix one tablespoon of rice vinegar with 1/4 cup of cold water. Wet your hands with the mixture and scoop out a heaped tablespoon of sushi rice into your hand. Gently squash in a ball, then place on a board and flatten slightly. Repeat until all of the rice is used.
  • For the pumpkin design, layer a slice of salmon on top of a ball of rice. Use tweezers to place small triangles on the salmon for the eyes and nose, then use a zig-zag shape for the mouth.
  • For the Frankenstein design, squeeze one tablespoon of wasabi onto a sushi ball. Dip your finger in the rice vinegar and use that finger to smooth out a face shape, being sure to leave two holes for the eyes. Add a zig-zag mouth and zig-zag hair, then use thin strips of seaweed to create a scar. Use black sesame seeds for the eyes.
  • For the bat design, place the seaweed bat shape on top of the sushi ball. Take one grain of cooked sushi rice and cut in half. Use these rice pieces for the whites of the eyes. Use black sesame seeds for the pupils.
  • For the monster face design, add two uneven circles for the eyes. Use two black sesame seeds for the nostrils and use thin strips of seaweed to create the mouth.
  • Once you’ve created these designs, you can continue in this way or mix and match!


Eat immediately or cover and refrigerate. Eat within one day.

halloween-monster-sushi-bites.jpg

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Stuffed Mini Pumpkins with Cranberry and Pecan Rice 
*Vegan and Gluten Free*
by Domestic Gothess
 
Ingredients
Roast Pumpkins:
6 small pumpkins or squash each about the size of a large grapefruit, about 400-500g per pumpkin
olive oil
salt and pepper

Rice:
2 Tbsp olive oil
1 large onion chopped
1 stick celery thinly sliced
1 large leek thinly sliced
1 large carrot diced
250 g (9oz) chestnut mushrooms finely chopped
4 cloves garlic crushed
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme leaves
½ tsp dried sage
1 tsp salt
270 g (1 + ½ cups) basmati and wild rice blend
640 ml (2 + ⅔ cups) cups vegetable stock
100 g (1 cup) chopped toasted pecans
70 g (½ cup) dried cranberries
black pepper

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh. Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.
  • Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.
  • While the pumpkins are roasting start preparing the rice. Heat the olive oil in a large pan and add the onion, celery, leek and carrot. Fry gently for about 10 minutes until soft and translucent.
  • Add the mushrooms, garlic and herbs and continue to cook until all of the excess water has evaporated.
  • Add the rice, stock, salt and a good grinding of black pepper. Bring up to a simmer then turn the heat down as low as it will go, cover the pan and cook for about 20 minutes until the rice is tender.
  • Remove from the heat and stir in the pecans and cranberries.
  • Divide the rice between the pumpkins, filling them right up to the top. Return to the oven for 10-15 minutes until heated through.
  • Serve the pumpkins topped with their lids.

 

stuffed-pumpkins-with-Appletiser.jpg

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6 hours ago, shadowrider said:

Monster Sushi Bites

Ingredients:

Makes 16-18 sushi balls

1 skinless, boneless fillet of good-quality raw salmon
2 sheets dried seaweed
1 Tablespoon rice vinegar
3 cups cooked sushi rice (cooked as per package instructions)
2 Tablespoons wasabi paste
1 teaspoon black sesame seeds

 

Instructions:

  • Use a sharp knife to cut the salmon fillet into thin slices — approximately 1 1/4 inches squared. Then cut off the corners to create a rough, round shape.
  • Use sharp, dry scissors to cut out lots of shapes for decorating the sushi. You’ll need small triangles for eyes and noses, uneven circles for eyes, zig-zags for mouths and hair, thin strips for smiles and scars, plus bat-shapes too.
  • Mix one tablespoon of rice vinegar with 1/4 cup of cold water. Wet your hands with the mixture and scoop out a heaped tablespoon of sushi rice into your hand. Gently squash in a ball, then place on a board and flatten slightly. Repeat until all of the rice is used.
  • For the pumpkin design, layer a slice of salmon on top of a ball of rice. Use tweezers to place small triangles on the salmon for the eyes and nose, then use a zig-zag shape for the mouth.
  • For the Frankenstein design, squeeze one tablespoon of wasabi onto a sushi ball. Dip your finger in the rice vinegar and use that finger to smooth out a face shape, being sure to leave two holes for the eyes. Add a zig-zag mouth and zig-zag hair, then use thin strips of seaweed to create a scar. Use black sesame seeds for the eyes.
  • For the bat design, place the seaweed bat shape on top of the sushi ball. Take one grain of cooked sushi rice and cut in half. Use these rice pieces for the whites of the eyes. Use black sesame seeds for the pupils.
  • For the monster face design, add two uneven circles for the eyes. Use two black sesame seeds for the nostrils and use thin strips of seaweed to create the mouth.
  • Once you’ve created these designs, you can continue in this way or mix and match!


Eat immediately or cover and refrigerate. Eat within one day.

halloween-monster-sushi-bites.jpg


Bro….. is… is that the trick ? Feeding someone a FUCKIN WASABI SHMEAR ON A BALL OF RICE ?! SAVAGERY !

I approve this behavior. 

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3 hours ago, DaddysMonkey said:


Bro….. is… is that the trick ? Feeding someone a FUCKIN WASABI SHMEAR ON A BALL OF RICE ?! SAVAGERY !

I approve this behavior. 

They should have clear sinuses for a while after that lol

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JALAPEÑO POPPER MUMMIES

image.jpeg.bc2b488c689619cbb25eda661d711d01.jpeg

Copy pasted from link: https://www.thehopelesshousewife.com/?hhw_recipes=halloweeno-jalapeno-popper-mummies#.V37AtDkrLF6

INGREDIENTS

  • 10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves.
  • 8 ounces cream cheese, room temperature
  • 8 ounces jack cheese, shredded
  • 1 scallion (green onion), finely chopped
  • 1/2 teaspoon salt
  • 1 package refrigerated crescent rolls (I usePillsbury)
  • 2 eggs, beaten
  • candy eyeballs (can be purchased at Michael's or on Amazon)
 

INSTRUCTIONS

1. Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.

2. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.

3. Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.

4. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.

Edited by LittleStarLight
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  • 2 weeks later...
On 7/23/2022 at 7:16 PM, shadowrider said:

Halloween Avocado Toast

Ingredients:

Makes 4 Avocado Toasts

4 avocados
1 Tablespoon lemon juice
2 sheets of seaweed
radishes
black olives
mini dill pickles
grape tomatoes
walnuts
1/2 red bell pepper
4 pieces of toast

Instructions:

  • Slice the avocados in half, remove the stone, and scoop out the avocado flesh into a bowl. Add the lemon juice and pinch of salt and pepper, then mash with a fork.
  • Prepare the toppings for the facial features of the toast faces. Use sharp scissors to cut out shapes from the seaweed. You’ll need circles for eyes, zigzags for hair, and thin strips for smiles, scars, noses, and eyebrows. Chop the red bell pepper into small pieces to make lips, fangs, nostrils, and pupils. Slice the radishes for eyeballs. Slice the olives into rings for eyes.
  • Spread the mashed avocado onto the toast pieces and decorate. Here are some examples of cute designs — but let your imagination run wild!!

 

halloween-avocado-toast.jpg

I need this everyday Halloween or nots! I demands! Approved by the Avocado Aguacateros Monster Council! 

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  • 2 weeks later...
On 7/23/2022 at 11:00 PM, shadowrider said:

Stuffed Mini Pumpkins with Cranberry and Pecan Rice 
*Vegan and Gluten Free*
by Domestic Gothess
 
Ingredients
Roast Pumpkins:
6 small pumpkins or squash each about the size of a large grapefruit, about 400-500g per pumpkin
olive oil
salt and pepper

Rice:
2 Tbsp olive oil
1 large onion chopped
1 stick celery thinly sliced
1 large leek thinly sliced
1 large carrot diced
250 g (9oz) chestnut mushrooms finely chopped
4 cloves garlic crushed
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme leaves
½ tsp dried sage
1 tsp salt
270 g (1 + ½ cups) basmati and wild rice blend
640 ml (2 + ⅔ cups) cups vegetable stock
100 g (1 cup) chopped toasted pecans
70 g (½ cup) dried cranberries
black pepper

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh. Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.
  • Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.
  • While the pumpkins are roasting start preparing the rice. Heat the olive oil in a large pan and add the onion, celery, leek and carrot. Fry gently for about 10 minutes until soft and translucent.
  • Add the mushrooms, garlic and herbs and continue to cook until all of the excess water has evaporated.
  • Add the rice, stock, salt and a good grinding of black pepper. Bring up to a simmer then turn the heat down as low as it will go, cover the pan and cook for about 20 minutes until the rice is tender.
  • Remove from the heat and stir in the pecans and cranberries.
  • Divide the rice between the pumpkins, filling them right up to the top. Return to the oven for 10-15 minutes until heated through.
  • Serve the pumpkins topped with their lids.

 

stuffed-pumpkins-with-Appletiser.jpg

This....is.....perfection (covering the raisins with my finger lol) I am so going to make this to celebrate Autumn!

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Jacked from the web on a search for Keto Halloween and switched up a bit for flexibility

32 Keto Halloween Treats That Won't Spike Your Blood Sugar - Perfect Keto

 

Keto No Bake Pumpkin Balls Ingredients

 

Instructions

  1. Add all ingredients to a medium sized bowl and stir until well combined.
  2. Scoop out small portions and roll into balls.  Refrigerate for 10-20 minutes to firm up.
 
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  • 2 weeks later...

Just stumbled across this idea and had to share. I didn't think we needed a recipe or instructions for this one but y'all can share ideas for the cake flavors if you like.

To make it quick and simple I would use a spice cake box mix and add half a large can of pumpkin pie filling into the mix for each cake. I use that to make mini cakes and its always a hit.

They also make a cinnamon toast crunch cake mix now that might be good for this. I haven't tried it yet.

I would also make a cream cheese icing to go between the layers and keep them from moving. Maybe even cranberry cream cheese, hmmm.

You could also use icing to decorate the pumpkin if you wanted a jack o lantern.

If y'all make this share pics

 

 

pumpkincake.jpg

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  • 4 weeks later...

Graveyard taco dip

Source (sfw): https://blog.chickabug.com/graveyard-taco-dip/

Graveyard taco dip - a fun and easy recipe for Halloween!

 

Graveyard Taco Dip
First layer:
1 can refried beans or refried black beans

Second layer:
2 cups sour cream
1 pkg taco seasoning

Third layer:
2 avocados, mashed
1 clove garlic, minced
2 Tbsp mayonnaise

Fourth layer:
1 cup salsa

Fifth layer:
1 bunch scallions (green onions), chopped

Directions
In a small bowl, mix the sour cream and taco seasoning. In another small bowl, mix the mashed avocados, minced garlic, and mayonnaise.

In a small Pyrex dish or pie plate, layer the beans, sour cream mixture, avocado mixture, and salsa. Sprinkle the scallions on top.

Chill at least an hour, or until ready to serve. (The dip can be made a day ahead and kept, covered, in the refrigerator.)

To make the tombstones and tree, cut the shapes you want out of 2 large tortillas. Place the cut-out shapes on a parchment paper lined cookie tray and bake at 350 degrees until the tortillas are nice and brown. You can add text to the tombstones with a black food safe marker. Put the tombstones and tree in the dip just before serving.

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Pumpkin Fluff Dip & Pie Crust “Cookies”

We make this every year, for both Halloween and Thanksgiving. Everyone loves it, and it really does taste exactly like pumpkin pie! You can dip whatever you want in it, but we cut out spooky shapes using cookie cutters and refrigerated pie crust dough, because we reallllly like pumpkin pie. Hehe 🎃 🦇🖤

 

🖤 Pumpkin Fluff Dip Ingredients:

- 1 (8oz) tub of Cool Whip (thawed)

- 1 small box (3.4oz) Instant Vanilla Pudding Mix (dry mix)

- 1 can (15oz) Pumpkin Purée 

- 2 teaspoons Pumpkin Pie Spice

 

🖤 Pumpkin Fluff Dip Instructions:

1.) Mix all ingredients together in one bowl.

2.) Sprinkle a lil extra Pumpkin Pie Spice on top.

3.) Refrigerate for at least 30 minutes before serving. Store leftovers in the fridge. 



🖤 Easy Pie Crust “Cookies”:

1.) Grab a box of refrigerated pie crust dough from the store. They usually come with 2 sheets per box.

2.) Roll your dough out flat on the counter, using a light dusting of flour if needed, to prevent the dough from sticking. 

3.) Grab your favorite cookie cutters and transfer all your lil pie crust “cookies” onto an ungreased cookie sheet. We use bats, stars, and spooky shapes for Halloween.

4.) Bake at the temperature and time given on the box for a typical pie crust, checking on them until they are golden brown. 

5.) Let cool completely, and serve with Pumpkin Fluff Dip! 

 

🖤 More Ideas for Dipping:

- Teddy Graham Cookie Crackers

- Graham Crackers

- Red and Green Apples

- Cookies

- Grapes on Toothpicks

- Pretzels

- Eat guilt-free with a spoon… tell no one! 🤭

If you wanna make it super cute and festive, you can serve your dip in a lil pumpkin. 🎃

Our pie crust “cookies”, and my “batula”…🦇

E9C2E3F1-7883-40C9-9254-03CF5E6F9EE8.jpeg.96d3d9205c34023556a61a9b8b4be7bd.jpeg

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Pumpkin dinner rolls

Source (sfw): https://www.beyondkimchee.com/pumpkin-dinner-rolls/

Visit the link if you want to see photo instructions and various questions answered about the recipe like substitutions, freezing the dough, preparing ahead of time, etc.

These Pumpkin Dinner Rolls make a great presentation for Thanksgiving feast.

INGREDIENTS

  • 3/4 cup whole milk, scalded
  • 6 tbsp butter, softened
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • 1 cup canned pumpkin puree
  • 1 tsp salt
  • 1/4 cup lukewarm water
  • 2 envelope (about 4 1/2 tsp) active dry yeast
  • 1 tsp white sugar
  • 1 egg
  • 5 cup + a little extra all-purpose flour
  • 10 pecan halves, sliced into 3 vertical sections
  • 1/4 cup melted butter

INSTRUCTIONS 

  • Pour hot milk in a large mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and butter mixture; mix well.
  • In a small bowl, combine lukewarm water, yeast, and 1 tsp sugar. Wait 5- minute for yeast to proof. When it gets foamy, add it to the pumpkin mixture, and add the egg; mix well. Add the flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
  • Using electric mixer with a dough hook attached, beat the mixture on the low-speed setting until the dough itself pulls from the side of the bowl, about 5 minutes. You can add a little more flour if the dough seems too wet.
  • Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
  • Punch the dough to deflate. Knead the dough for a few seconds on a wooden board. Divide the dough into half and cut each dough half into 15 pieces, total of 30 pieces.
  • Roll each dough piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but leave the center uncut.
  • Poke the center with your finger to give a deep indentation. Repeat the same procedure to the remaining pieces.
  • Place them, 2-inch apart, on a baking sheet lined with parchment paper or baking mat. Let them rise again until they become double in volume, about 45 minutes.
  • Preheat oven 350ºF. If the center indentation doesn't look obvious on the rolls, poke them again with your finger. Brush with egg wash and bake for 9-12 minutes, until the top gets slightly golden.
  • Brush the hot rolls with melted butter immediately. Insert the pecan slices on the center of the rolls to mimic the stem.


NOTES
Freezing tip: Put leftover rolls in a zipper bag and freeze up to 3 months. To reheat, bring the rolls to a room temperature first. Then warm up in the preheated 350˚F oven for 4-5 minutes or until hot to touch.

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This is more fall than Halloween

Pinecone Sugar Cookie Recipe

Source (sfw): https://alphamom.com/family-fun/pinecone-sugar-cookie-recipe/

close-up of blue coffee cup with two chocolate sugar cookies with slivered almonds with the words Pinecone Cookies at the top of the photo

 

Instructions have two parts within the link because they borrowed a sugar cookie recipe on another link, and then the link I provided above explains how to use those sugar cookies and what to add to make them into pine cones.

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Avocado Zombie Bars (raw + vegan)

Source (sfw): https://www.brit.co/raw-avocado-zombie-bars/

Get in the Halloween Spirit With These Drool-Worthy Avocado Zombie Bars

 

Ingredients:

makes 16 squares

for bottom layer:

— 1 cup Medjool dates (roughly 10, pitted)

— 1/2 cup raw almonds

— 4 Tablespoons cocoa powder

— 2 Tablespoons coconut oil

for top layer:

— 2-3 medium avocados (about 3/4 cup)

— 4 Tablespoons agave nectar

— 1 Tablespoon coconut oil

Tools:

— blender or food processor

— 8 x 8 inch brownie pan

Instructions
1. Add all ingredients for bottom layer to blender or food processor. Blend until dates are smooth and nuts are in tiny pieces.

2. Pour contents into 8 x 8-inch brownie pan and, using hands, smooth out on bottom of pan.

3. Place pan in freezer while working on top layer.

4. Add avocados to a bowl and mash well with the back of a fork.

5. Rinse out blender or food processor and add all ingredients for top layer and blend until completely smooth.

6. Remove pan from freezer and pour on top of bottom layer in 8 x 8-inch pan and smooth out. Use knife or spatula to smooth out top.

7. Freeze 4-6 hours or overnight to set.

8. Leftovers keep in freezer. When ready to serve, let sit for 10 minutes before cutting into squares. It’s best to not leave these sitting out for too long, since the top layer gets soft quickly!

Start by adding all of the ingredients for the bottom layer in a blender or food processor. Blend until the dates are smooth and the nuts are in tiny pieces. Pour into the bottom of 8 x 8-inch brownie pan and smooth out with your hands. Place the pan in the freezer while working on the top layer.

Cut open the avocado and put it into a small bowl. Mash well with the backside of a fork.

This will help get a smoother texture for the top layer.

Rinse out the blender or food processor and blend all the ingredients until completely smooth. Remove the pan from the freezer and pour on top of the bottom layer and even out with a knife or spatula.

That’s it! Pop in the freezer for 4-6 hours or overnight to set. To serve, let thaw out for 10 minutes before cutting into squares. It’s best to not leave these sitting out for too long, since the top layer gets soft quickly!

Try adding candy eyes to give these babies a monster flair!

Avocado in dessert makes for a smooth texture and tastes amazing with chocolate.

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Thai-spiced Deviled Eggs

https://tadkapasta.wordpress.com/2011/10/27/eggs-quisite-eats-for-lil-devils

dev-eggs4.jpg?w=640&h=426

Ingredients

(Serves 6)

  • 6 Eggs
  • 2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
  • 2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
  • 1 Teaspoon ketchup
  • ½ Teaspoon paprika plus more to sprinkle
  • ½ Teaspoon spicy mustard
  • ¼ Teaspoon Sriracha or other red chilli sauce
  • Salt to taste


For the pumpkin look –

  • Paprika
  • 1 Spring/green onion 

Instructions (see provided link for photos with instructions)
Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks.

Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the ‘pumpkin’ indentations. Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

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Bread of the Dead (Squid Ink Flatbread w/Mushrooms, Shallots & Herbs)

Source (sfw): https://castellonskitchen.blogspot.com/2020/04/bread-of-dead-squid-ink-flatbread.html

^ Check out the link if you want to see more photos to go with the instructions.

Squid Ink Flatbread with Mushroom Skulls for Halloween

 

Makes 4

Squid Ink Flatbread Dough

  • 2 cups bread flour
  • 2 t garlic powder
  • 1 t salt
  • 1 t active dry yeast
  • 1 T olive oil + more to oil the bowl
  • 1/2 t squid ink
  • 1 cup warm water (110 degrees)

Stir together flour, garlic powder, salt and yeast in a medium bowl. Add the olive oil to flour mixture and lightly mix. Dissolve squid ink in the warm water and add to the flour mixture, and mix with a fork until it comes together into a shaggy dough. 
Use your hands to work the loose flour into your dough while in the bowl until its mostly incorporated. Turn it out on a floured surface and knead lightly, forming the dough into a ball.  Clean and dry the bowl you used to mix the dough. Oil the bowl and place the dough in it and roll to coat the dough with oil. Cover with plastic wrap and set aside to double in volume. About 2 hours. 

While dough rises, grate cheese, prepare mushrooms skulls and shallot topping.
  
Mushroom Skulls
I used button mushrooms for the skulls and chopped up some baby bella mushrooms to give the mushroom topping more flavor, but if you can find small baby bella mushrooms, they can also be used to make the skulls. 

Create two skull faces on opposite sides of each mushroom using a straw to form the large eye holes. Use a pairing knife to cut the nose holes and to scrape down the stem to create teeth. Trim the stems if desired. Cut mushroom in half creating two skull halves. Save the mushroom eye holes and saute them with the mushroom caps.  

Flatbread Toppings

  • 2 T butter 
  • 4 oz. small mushroom skulls, halved
  • 1/2 cup shallots, thinly sliced (can substitute with red onion)
  • 4-5 cloves garlic, sliced thin
  • 2 T cooking sherry
  • 1 t fresh thyme leaves
  • salt and pepper (to taste)
  • 1/2 cup jarred pesto sauce (such as Classico)
  • 1 cup Green Pesto Gouda (I purchased it here- link)
  • Mixed fresh herbs (Use your favorites or whatever you have on hand) 
  • Optional topping: Balsamic Glaze (see below)

Melt butter in a large skillet, add mushroom skulls and saute about 5-8 minutes. Add shallots, garlic and sherry and continue to cook until all the liquid has cooked down, about 3-5 minutes more. Add thyme leaves, salt and pepper and set aside. 

Balsamic Glaze

  • 1 cup balsamic vinegar, reduced to 1/3 cup
  • honey (to taste)

~Over medium heat, reduce the balsamic vinegar to about 1/3 cup. Cool and add honey to taste. Set aside and drizzle over flatbread if desired.

Preheat
Place a pizza stone or a rimless cookie sheet on the bottom rack of the oven and preheat oven to 500 degrees. 

Back to the dough...
When dough has doubled, remove from bowl and cut into 4 equal pieces and shape into a ball pinching edges together. Push in a circular motion to form a taut ball. Repeat with the remaining pieces. Brush each with oil, cover with plastic wrap and let rest for 10 minutes.

Cut a length of parchment paper. Coat hands with oil and gently pull one piece of dough into an 6 inch length. Place it on the parchment paper and gently dimple surface of dough with fingertips and then flatten with your palms into a  8" by 4" oval. Repeat with remaining dough. Brush each flatbread generously with pesto sauce, grated Pesto Gouda cheese, and the mushroom and shallot mixture. 

Slip parchment onto the pizza stone, or cookie sheet and bake for 10-12 minutes. To remove from the oven, pull the parchment paper onto a baking sheet. Transfer to a cutting board and let cool 5 minutes then cut crosswise into triangles. Top with your favorite fresh herbs and drizzle with the Balsamic glaze. Repeat for remaining flatbread dough.  Bone Appetit!

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Death Cap Kabobs

Source (sfw): https://castellonskitchen.blogspot.com/2016/03/deathcap-kabobs.html

^See link for photos to go with instructions

20160328_121758b5a10m8s8cp.jpg

Death Cap Kabobs 
(Roasted Garlic and Mushrooms in Balsamic Butter with a Bleu Cheese Panko Crumble)
Makes 6-8 Kabobs

  • 1 lb crimini mushrooms, cut into skulls
  • 6-8 cloves roasted garlic
  • 2 T balsamic butter reduction
  • 6-8 T bleu cheese panko crumble

Preheat oven to 375 degrees. 

Prepare Roasted Garlic and Balsamic Butter Sauce and Panko Crumble first and set aside. 

Quick Roasted Garlic

  • 8-10 cloves of garlic, peeled
  • 1 T olive oil

Preheat oven 375 degrees.
Wrap garlic cloves in foil drizzled with olive oil and bake for 30 minutes. Remove from oven and let cool in foil. 

Balsamic Butter Reduction

  • 1/2 cup Balsamic Vinegar
  • 1/2 t brown sugar
  • 1/2 cup butter, cut into pieces

Put the vinegar in a small saucepan. Simmer until approximately 3T remain. Turn off heat. Add butter and brown sugar and let sit until melted stirring until sugar is dissolved. Set aside. 
Unused butter can be stored in the refrigerator for a week and can be used on vegetables and pasta. 

Crumble

  • 1/2 cup panko bread crumbs
  • 1 T butter
  • 1/2 t. garlic powder
  • 1/2 t dried parsley
  • 1 T crumbled bleu cheese

In a small skillet, melt butter and add panko bread crumbs, parlsey and garlic powder. Toast crumbs for about 5-8 minutes on medium heat, taking care not to burn them. Allow to cool completely before adding the bleu cheese. Set aside.


Mushroom Preparation

Skulls: Use a large straw to make the eyes of the skulls and a paring knife to cut out the nose. Use the tip of the knife to score the stem to make the teeth. Trim the stem if it is too long.
Bring a large pot of water to boil and blanche the mushrooms for 2-3 minutes. This will shrink up the mushrooms a little and allow them to stay plump when roasting in the oven. Otherwise they will wrinkle up. 
Transfer mushrooms to a cookie sheet with a rack. Roast for 5 minutes. Toss mushrooms in a bowl and coat with balsamic butter. Assemble kabobs, starting with a roasted garlic and then a mushroom. Place 6-1 T of bread crumb/cheese mixture on a serving platter or in small salt and pepper plates, like I did below and top with the kabob.  Serve immediately.

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Brimstone Bread

Source (sfw): https://castellonskitchen.blogspot.com/2017/09/brimstone-bread.html

^ See link for more photos to go along with instructions.

Brimstone%2BBread%2BHalloween%2Bfood.jpg

Brimstone Bread 
Recipe from Necro-nom-nom-nomicon
Makes 12

  • 1 box Fleischmann's® Simply Homemade® Bread Mix
  • 1-2 tsp red food coloring

Preheat oven to 400 degrees. Prepare bread according to package directions, but make sure to add red food coloring to the warm water prior to adding it to the dry bread mix. 

Cut dough into 12 pieces, roll into balls, and place on a parchment lined cookie sheet. Cover with a damp towel and let rise according to package directions. While the rolls rise, prepare to topping.

Topping

  • 2 T dry active yeast
  • 2 T sugar
  • 2 T vegetable oil
  • 1/2 t salt
  • 1 1/2 cups rice flour
  • 1 cup warm water (105-115 degrees) with black food coloring

Mix yeast, sugar, oil, salt and rice flour together. Mix black food coloring into warm water and add to the flour mixture. Make sure the topping is very black by adding more black food coloring if needed. I used gel food coloring and it worked very well. The topping will be sticky but still fluid enough to drip of the end of a spoon.
Using your hands, smear topping on rolls. Make sure to spread the topping fairly thick so that it forms the cracks when baked. Let the topping sit for 15 minutes to adhere to the bread dough and then bake according to package directions. Right out of the oven, slice open and slather on some garlic butter and devour!

Edited by Vampiress
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Also check out these links for some other really interesting recipes (all provided links are SFW):

 

Midnight Sushi with Wasabi Skulls

https://castellonskitchen.blogspot.com/2015/08/midnight-sushi-with-wasabi-skulls.html

20150808_163533s10cp.jpg

 

Spider Web Eggs (Guacamole Deviled Eggs)
https://castellonskitchen.blogspot.com/2014/10/spiderweb-eggs-guacamole-deviled-eggs.html


20141015_172511a5s20pc.jpg

 

Pickled Shrunken Heads

https://castellonskitchen.blogspot.com/2014/07/pickled-shrunken-heads.html

 

Ghoulish Goat Cheese Torte

https://castellonskitchen.blogspot.com/2013/10/ghoulish-goat-cheese-torte.html

 

Roasted Fingers and Toes

https://castellonskitchen.blogspot.com/2013/10/roasted-fingers-and-toes.html

 

Amputated Appetizer- Three Cheeses in Prosciutto

https://castellonskitchen.blogspot.com/2014/07/amputated-appetizer-three-cheeses-in.html

 

Mummified Meatloaf

https://castellonskitchen.blogspot.com/2014/08/mummified-meatloaf.html

 

Love at First Bite Linguini

https://castellonskitchen.blogspot.com/2015/08/love-at-first-bite-linguini.html

 

Black Magic Spellcakes (Black Velvet Cheesecake)

https://castellonskitchen.blogspot.com/2015/09/black-magic-spellcakes-black-velvet.html

 

Black Velvet Creme Cakes

https://castellonskitchen.blogspot.com/2014/07/black-velvet-creme-cakes.html

 

You can find tons more on their website in those links or their new Halloween focused site: https://ghoulatheart.com/

 

https://ghoulatheart.com/ has recipes AND decor ideas for Halloween!

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