Easy Halloween Recipe: A Halloween candy or drink that looks like a dream in Frankenstein’s lab but tastes better than it looks. This Halloween candy is spooky and delicious and includes cupcakes, poison apples, and monster truffles!
We’re sure you’ll want to dip your teeth into cookies with Dracula’s Dentures and Mummies. Even scary spiders can’t stop us from eating spider web cake, popping black widow Oreos and Halloween marshmallow spiders. One of my favorite scary treats is undoubtedly the dirt cake. Mix jelly worms roughly to scare your friends and family.
Easy Halloween Recipe: Halloween Cooking!
Halloween pumpkin cake
Ingredients for 15 servings:
- 300g self-raising flour
Light Muscovado Sugar (300 g)
- 3 teaspoons of mixed spices
- 2 teaspoons of baking soda
- 175 gm raisins
- Half a teaspoon of salt
- 4 scrambled eggs
- 200gm melted butter
- orange flavor
- 1 tablespoon orange juice
- 500g (peeled weight) pumpkin or grated pumpkin pulp
For dipping and refrigerating
- 200 gm soft cheese
- 85 grams soft butter
- 100gm sifted powdered sugar
- Peel an orange and half the juice
Prep for 20 minutes and cook for 30 minutes:
Preheat oven to 180°C/gas 4. Butter and place in a 30 x 20 cm oven dish or a small baking tray lined with parchment paper. Place the flour, sugar, spices, baking soda, raisins, and salt in a large bowl and mix.
Beat the eggs in the melted butter, stir in the orange peel and juice, then mix with the dry ingredients until combined. Stir in pumpkin. Pour the mixture into the skillet and bake for 30 minutes, or until golden and springy to the touch.
To make the garnish, whisk together the cream cheese, butter, powdered sugar, orange peel, and 1 teaspoon of the juice until smooth and creamy, then set aside in the refrigerator. When the cake is baked, let it cool for 5 minutes and then flip it onto a cooling rack. Skewer everything and sprinkle with the rest of the orange juice, which is still hot. Let it cool completely.
If desired, trim the edges of the cake. Quickly beat the decorations with a whisk to loosen them, then using a palette knife, spread them over the surface of the cake in tops and swirls. If you are going to make the cake in advance, keep it in the refrigerator, then remove as many pieces as you like about 30 minutes before serving.
Store in the refrigerator for up to 3 days.
Ingredients for 14 servings:
- 200 gm unsalted butter
- 100gm fine sugar
- 265g plain flour, plus additional dusting agents
- 30 gm cocoa powder
- 1 teaspoon black food coloring
Preparation for 10 minutes and cooking for 25 minutes:
Put the butter and sugar in a bowl and beat with an electric mixer or beater until the mixture is smooth and fluffy. Add the regular flour, cocoa powder and food coloring, then mix again. Put it in the fridge for 30 minutes – this will make it easier to spread the dough. Grease a work surface with a little flour and roll out the dough to a thickness of 1 cm.
Slice cookies with a person-shaped cookie cutter, and arrange on 2-3 large baking trays. Roll up the excess dough and repeat. Put the dough pieces in the fridge for 30 minutes.
Preheat oven to 180°C/160°C convection/gas 4 and bake for 18-21 minutes, until firm around edges. Let it cool completely.
Sift the powdered sugar into a bowl and gradually pour in 1 – 1½4 tablespoons of water, whisking constantly, to get a thick paste. Put the decorations in a piping bag, cut the end off a little to make a small hole, and make bone and skull shapes on the biscuits to look like skeletons. Let’s take.
Store for up to a week in an airtight container.
Make a Halloween party mocktail using cherry juice, cayenne pepper, cinnamon, and ginger, and top it with edible fangs. For those who prefer alcoholic beverages, add vodka.
Ingredients for 12 people:
- 2 liters cherry juice
- 3 peeled oranges and peeled vegetables
- One red pepper, pierced several times but left whole
- 3 cinnamon sticks
- 10 cloves
- 6 slices of ginger
- Dracula’s fangs (available at candy stores)
- 200 ml of vodka, which is 25 ml per cup
Pour the cherry juice, orange zest, cayenne pepper, cinnamon sticks, cloves, and ginger into a large saucepan. Let it simmer for 5 minutes and always let it cool on the stovetop with it turned off.
Then put it in the fridge for at least 4 hours, or up to 2 days – the more you leave, the more intense the flavors. If serving young children, remove the chili after a few hours.
When you’re ready to serve, pour the juice into a jug. If you are adding vodka, do so at this point. Hang a candy from the fangs of each cup.