Halloween is that time of the year when you can get as creative in the kitchen as you’d like and spark your kids’ imagination to come up with easy, fun, delicious, and scary-looking treats to satisfy their Halloween cravings.
Scary Chocolate Chip Cookies
The point of Halloween treats is to recreate your favorite foods with a scary makeover, so naturally, chocolate chip cookies need to be on your menu. You can use your standard go-to recipe or you can play with some new ingredients, but the creativity shows in how you design them.
You can draw on the icing, you can pipe with a variety of colors, you can shape them in whichever form you’d like, and you can even create chocolate chip cookie sandwiches with a delicious “bloody” filling in between and serve “Dracula’s dentures.”
There’s no doubt your kids will have a blast with edible googly eyes and scary figures, so let them take the reins on this one and unleash their imagination.
Cupcakes are one of those desserts that are the perfect base for anything your mind can think of. You can come up with a ton of different flavors, colors, icings, and figurines you can build on top and make them fun, unique, and Halloween-worthy.
To make the infamous ghost cupcakes, you’ll need:
For the cupcake base:
- 1 box white cake mix
- 3 large eggs
- 1/4 cup coconut oil
- 1 cup of water
- 2 tsp vanilla extract
- 1 Tbsp coloring of choice
For the frosting:
- 1 8 oz package cream cheese, softened
- 1 7 oz container marshmallow crème
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 8 oz container frozen whipped topping, thawed
For the decoration:
- Confectioners’ sugar, for the surface
- 1/2 5 lb. box white rolled fondant
- Black gel icing
Starting with the cupcakes, preheat the oven to 350°F and line two 12-cup muffin pans with paper liners; set aside.
In a large bowl, beat the cake mix, eggs, water, oil, and vanilla extract with an electric mixer on medium speed for about 1 minute. Increase the speed to high and beat for 2 more minutes. Add the food coloring and mix well. Evenly divide batter among muffin cups.
Bake until they pass the toothpick test, or about 18 to 22 minutes. Remove from oven and let them cool completely.
Meanwhile, in a separate large bowl, beat cream cheese until smooth, about 3 minutes. Then add the confectioners’ sugar and vanilla extract, and beat until combined. Add the marshmallow crème and beat about 2 minutes. And finally, add the whipped topping and beat until well-combined.
Place the frosting in a pastry bag fitted with a large round tip and pipe it onto each cupcake.
To make the fondant ghosts, lightly dust your working surface with confectioners’ sugar and roll out the fondant to 1/8-inch thickness. Using a 2-inch round cutter, cut rounds from the fondant and roll them out smoothly into oval shapes.
Using your index finger, mold each oval over your finger, creating a ghost form. Using your fingers, shred or tear the ends of the ghost. Set on parchment paper to dry, at least 4 hours. Place your cupcakes in the refrigerator until then.
Pipe eyes with black gel icing and allow 30 minutes to dry. Remove your cupcakes from the fridge and add the ghosts on top. Enjoy!
Frankenstein Peanut Butter Pretzels
Coat your pretzels into a fun green color and turn them into little Frankenstein bites. They’re super easy to make and even easier to devour, as your kiddos will munch on them throughout the day. You’ll need:
- 24 square pretzels
- 1/2 cup creamy peanut butter
- 1 Tbsp coconut oil
- 2 cups white chocolate chips, melted
- 1 cup chocolate chips, melted
- Green food coloring
- 24 candy edible eyes
- 1/3 cup chocolate sprinkles
- A handful of mini pretzel sticks
Start by taking the peanut butter and spreading it on half of the square pretzels, and then place the remaining pretzels on top, like a sandwich.
Stir the coconut oil into the melted white chocolate and add a few drops of green food coloring to the mixture. Whisk to combine.
Line a small baking sheet with parchment paper and set aside. Add the peanut butter-filled pretzels to the green chocolate mixture and toss until fully coated. Using a fork, slowly transfer them to the baking sheet.
Sprinkle the chocolate sprinkles on the top of each to create hair and add two candy eyes to each. Break the mini pretzels into small pieces to create ears and stick a small piece into each side of the head.
Pour the melted chocolate into a plastic bag and cut a little piece off of the corner. Draw a mouth onto the pretzels with the chocolate. And there you have it, your Frankenstein pretzels are done!
Pigs in a blanket get a new look on Halloween night as they transform into scary fingers and make your kids laugh their little hearts out. They’re pretty easy to do and all you need are:
- A pack of ready shortcut pastry
- Little tiny sausages of choice
- 1/2 cup grated parmesan cheese
- 1 Tbsp black coloring (for the nails)
- 1 egg, beaten (for the egg wash)
Preheat the oven to 350°F and line a tray with a nonstick parchment paper.
Unroll the pastry and use a rolling pin to shape it into a longer rectangle. Halve lengthways, then cut each length into 6 rectangles.
Roll the pieces of pastry around the sausages, pressing together at one end to create a “fingertip” shape. Use a sharp knife to mark lines in each finger and make them more real.
Brush each finger with the egg wash and color each fingernail with the black coloring onto the tip. Lay on the tray and sprinkle over the grated parmesan. Bake for 15-20 mins, until golden brown.
Serve with some “bloody” ketchup or sriracha.
Making Halloween treats is fun and it’s a great activity to include your kids in. Have them play around the kitchen and come up with all sorts of crazy ideas; they’re absolutely going to love it!