Double double toil and trouble; fire burn and cauldron bubble.William Shakespeare, in Macbeth
Attention kitchen witches! The haunting season is upon us, and that means it’s time to break out the cauldrons and whip up some whimsy with Halloween eats and treats and spooky songs.
Halloween may look different this year with fewer parties and less door-to-door trick-or-treating. However, this shift gives us a great opportunity to get creative at home with our celebrating — and our eating!
Halloween Eats and Treats and Spooky Song Pairings
While many people chalk up Halloween to just candy and treats, there’s so much more trouble to cook up! Get out your cauldron and begin brewing away with these delicious recipes for the whole family. However you choose to celebrate this spooky season during this crazy year, have a delicious and safe Halloween!
Trick-or-EAT! Devilishly Tasty Halloween Recipes
Sinister Serpents (Pastry Cheese Straws)
- Parchment Paper
- Baking Sheet
- Pastry brush
- Rolling Pin
- 1 package puff pastry
- 2 ounces grated Parmesan or vegetarian alternative
- Flour for dusting
- 1 large egg beaten
- Poppy seeds, sesame seeds or celery seeds
- Black or green peppercorns
- Preheat oven to 400 degrees.
- Unroll the puff pastry and sprinkle a few handfuls of parmesan over the top. Fold in half, then transfer to a lightly floured surface. Roll the pastry out to a thickness of aobut 1/8 of an inch. Cut the pastry into one-third to one-half inch strips, then twist each strip several times to form a snack shape.
- On a parchment paper-covered baking sheet, lay out the snakes with a small amount of space in between. Bruch each one with egg and sprinkle with more cheese. Scatter seeds over each one, then flatten one end of each snake. Press in two peppercorns as eyes. Bake for 12-14 minutes, or until golden. Allow to cool, and then enjoy your slithering snacks.
Witches Brew with Crusty Swine (Pea Soup with Crispy Bacon)
- Stock pot or crock pot
- 6 slices bacon
- 2 medium white onions chopped finely
- 5 cloves garlic minced
- 6 carrots medium sliced, on dias
- 2 stalks celery chopped
- 8 cups chicken stock or vegetable stock
- 1 pound dried split peas
- In a large heavy pot, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Keep the fat in the pot.
- Stir the onions, garlic into the fat in the pot and cook, stirring occasionally, until golden, 8-10 minutes. Stir in the carrots, celery, stock and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1-1/2 hours or more. Season the soup with salt and pepper to taste and crumble with the reserved bacon on top.
- For a vegan version of this soup, simply omit the bacon.
- If you are using store-bought stock, I prefer Kitchen Basics over other brands.
- For a “smoother” version of the soup, simply use an immersion blender or place soup in a stand blender and return to the pot.
Spooky Bats and Spider Black Bean Dip
- Bat-shaped cookie cutter
- Pastry bag
- Baking Sheet
For Spooky Bat Chips
- 4 large flour tortillas
- 2 tablespoons olive oil
For Black Bean Dip
- 2 cloves garlic
- 2 15-oz cans black beansn drained and rinsed
- 2 tablespoons tahini
- 3-4 tablespoons lime or lemon juice
- 1 teaspoon cumin
- 1/8 teaspoon chipotle pepper
- 3 tablespoons unsweetened soy yogurt optional
- 1/2 teaspoon salt to taste
For Spooky Bat Chips
- Preheat oven to 375 degrees.
- Lightly brush each tortilla with olive oil on both sides. Using a bat shaped cookie cutter, cut out bats from your tortillas and place them on a large baking sheet. Sprinkle with salt or seasoning, as desired.
- Bake for 3 minutes and then turn. Bake another 3 minutes or until lightly golden. Remove from the oven and set aside to cool.
Spider Web Black Bean Dip
- Add garlic cloves (to ward off vampires) to a food processor and blend until finely chopped. Pour in the black beans and process until smooth. Combine the remaining ingrnedients and process until smooth. Taste and adjust seasonings to your liking.
- To decorate your devilish dip and bring your spider to life: Spoon the haunted hummus into a serving dish and use the back of a spoon or spatulat to make it smooth on top. Fill a pastry bag with a few teasoons of soy yogurt or thinned tahini, then pipe on a spider web design. Make an olive spoider by slicing a black olive in half lengthwise. Place one-half cut side down on the dip for the body. Slice the oother side into 8 equal "legs" and arrange on the dip to finish your spooky spider. Refrigerate until ready to serve.
Bloody Vampire Cupcakes (Red Velvet Cupcakes)
- Mixing Bowl
- 12-cup Muffin Pan
- Hand Mixer or Stand Mixer
- Muffin Liners
- 1-1/4 cups all purpose flour
- 1 tablespoon cocoa powder unsweetened
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2-3 teaspoons red food coloring
For Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups icing sugar
For Top of Cupcake
- 1/4 cup icing sugar
- 3 tablespoons milk or more
- 2 teaspoons red food color
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. Spray the paper liners with cooking spray.
- In a medium bowl, combine flour, cocoa powder and baking powder. Set aside.
- In another bowl, or the bowl of your mixer, add the butter, granulated sugar and brown sugar and mix until well combined and it lightens in color. Add the eggs, one at a time, beating well after each egg. Mix in the vanilla extract and sour cream.
- Add the food color and mix. Start with one teaspoon and keep adding until you get the desired color. (Different food color brands may yield different color results with the same quantity.)
- Add the flour mixture and mix on low until wellblended, scraping the sides of the bowl as you go along.
- Using a small ice cream scoop, scoop the batter into the prepared muffin tin, filling each so that it's approximately 3/4 of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.Cool the cupcakes in the muffin tin for 5-10 minutes, and then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth. Add the vanilla extract, salt and icing sugar and continue mixing until smooth and fluffy.
- Prepare a piping bag and fill it with the frosting and frost the cupcakes.
- In a small bowl., whisk all of the icing ingredients. Use as much red food color until you achieve a dark blood like icing. The icing should be quite thin so that you can easily drizzle it.
- Drizzle over the white icing to achieve a bloody effect.
Poison Applies (Candied Apples)
- Candy Thermometer
- Baking Sheet
- Parchment Paper
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1-1/2 cups sugar
- 1/2 cup light black gel paste food coloring
- Wash and dry apples thoroughly, then place them on a baking sheet. Firmly poke the enter of each apple with a dowel or a stick. Line a second baking sheet with buttered parchment paper and set aside.
- Add sugar, 3/4 cups water, and corn syrup to a medium saucepan with a candy thermometer. Place over medium heat and whisk until sugar is fully dissolved. Stop stirring and let the temperature rise until it reaches the hard-crack mark at 310 degrees. When it does, remove the termometer and take the pan off the heat. Add food coloring and swirl the pan to mix the color in completely. Holding the apple by its dowel, swipe and twirl the apple through the candy, shake off the excess, and place on a buttered baking sheet. Repeat with the remaining apples.