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Halloween Recipes


shadowrider
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Show us your food creations and share your recipes for Halloween treats

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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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