Looking for easy Halloween recipes to make with children? We’ve got you covered with meringue ghosts, skeleton cookies, stuffed pumpkins, and even sweet witch hats. These fun and spooky treats are perfect for celebrating this terrifying evening.
As October 31st approaches, it’s time to get into the Halloween spirit with decorations like zombies, ghosts, and creepy skeletons. And you don’t have to spend a lot of money – there are plenty of simple Halloween crafts and recipes that you can do with kids. So why not try out these delicious and creative recipes to make your ‘trick or treat’ party even more special?
Pumpkin Velouté A Delightfully Creamy Halloween Treat
Elevate your Halloween lunch or dinner with the delightful charm of Pumpkin Velouté, a creamy concoction that will both impress and satisfy your family’s taste buds. This creative dish adds an element of surprise to your Halloween spread and can be prepared in just 35 minutes, serving 4. Here’s how to create this scrumptious treat:
- 600 g of pumpkin pulp (from a 1 kg 800 g pumpkin)
- 1 onion
- 1 large potato
- 3 cups of chicken broth
- 4 tablespoons of grated Parmesan cheese
- 2 tablespoons of olive oil
- 100 ml of heavy cream
- A pinch of nutmeg
- Salt and pepper to taste
Step 1: Start by peeling the potato and cutting it into small cubes. Dice the flesh of the pumpkin after removing its skin. Peel the onion and thinly slice it into julienne strips. Heat the olive oil in a saucepan and sauté the onion for around 4-5 minutes.
Step 2: Add the diced pumpkin and potato to the sautéed onion, letting them cook together briefly. Pour in the hot chicken broth and allow the mixture to gently simmer for approximately 20 minutes, until the pumpkin becomes tender. Remove the saucepan from heat and stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and pepper.
Step 3: Transform the cooked ingredients into a velvety cream by blending until smooth. Incorporate the heavy cream and give it a thorough stir. Adjust the seasoning with salt and gently bring the mixture to a boil once more.
Serving Suggestion: To enhance the Halloween charm, serve your pumpkin velouté in hollowed-out gourds. Elevate its appearance and taste by garnishing with freshly ground pepper and artistic cream drops.
For those who prefer visual guidance, we provide step-by-step photos to ensure a seamless cooking experience.
With this pumpkin velouté recipe, you’ll not only amaze your family with the presentation but also tantalize their palates with the rich flavors of the season. Enjoy a spooktacular Halloween feast!
BATS AND OTHER HALLOWEEN FILLED COOKIES
BITE-SIZED FILLED BISCUITS Indulging both the young and the young-at-heart with a delightful treat, these Halloween-themed stuffed cookies bring a touch of whimsy to your dessert spread. While the suggested shape is that of bats, your creative imagination can run wild.
Preparation Time: 1 hour 10 minutes
Yield: 25 cookies
- 250g butter
- 250g icing sugar
- 1 egg
- 600g flour
- 20g pure cocoa
- 2 tablespoons vanilla extract
- 100g orange marmalade
- 100g white chocolate cream
Step 1: Combine the butter and icing sugar until well mixed. Incorporate the egg, and once blended, add the sifted flour and vanilla extract. Divide the dough into two equal portions. Mix cocoa into one portion. Individually place each dough between sheets of baking paper and roll them out.
Step 2: Cut out cookies from the dough and arrange them on a baking sheet lined with parchment paper. For half of the cookies, use cookie cutters with distinct shapes and pierce the centers. Bake all the cookies in a preheated oven at 180ºC for 10-12 minutes. Once baked, allow them to cool.
Step 3: Spread orange marmalade over the whole cookies and white chocolate cream over the cocoa-flavored ones. Place the perforated cookies on top of the others, gently pressing them together. Your delectable treats are now ready to be savored.
Feel free to experiment with various shapes and fillings to suit different occasions and preferences. Enjoy your homemade filled biscuits!
This Halloween, conjuring up eerie delights for your guests becomes a treat with these hauntingly delicious ghost cupcakes. Unleash your creativity with a dash of time and a skillful hand to craft these spooky confections. The recipe kicks off with cupcake creation, followed by a luscious layer of chocolate, and concludes with the formation of ghostly figures using fondant.
Preparation Time: 1 hour and 30 minutes
Yields: 14 cupcakes
For the Cupcakes:
- 100g sugar
- 100g butter
- 2 eggs
- 30g unsweetened chocolate powder
- 50ml milk
- 100g all-purpose flour
- 100g chopped hazelnuts
- 5g yeast
For the Chocolate Cream:
- 200g heavy cream
- 200g dark chocolate (chopped)
- 200g dark chocolate fondant
- 200g white fondant
- Black edible marker
Step 1: Commence by creaming the butter and sugar until soft and fluffy. Gradually incorporate the eggs, ensuring they’re well mixed after each addition. The mixture should become pale and thick.
Step 2: Sift the flour and yeast, then add the chocolate powder. Pour in the milk and blend, followed by folding in the chopped hazelnuts. Thoroughly combine until the mixture is uniform.
Step 3: Fill cupcake liners up to 2/3 of their capacity with the batter. Bake in a preheated oven at 180ºC (356ºF) for approximately 18 minutes. To determine doneness, insert a toothpick into the center; it should come out clean when removed.
Step 4: Prepare the chocolate cream by heating the heavy cream until it starts to boil. Remove from heat and whisk in the chopped chocolate until a smooth, velvety cream forms. Allow it to cool in the refrigerator, then whip it using a whisk until fluffy. Transfer the cream to a piping bag and generously cover each cupcake.
Step 5: Roll out the fondant with a rolling pin and cut out circles measuring about 12-14 cm in diameter using a cookie cutter. Sculpt these circles into ghost-like shapes and allow them to firm up. Once hardened, place them atop the cupcakes. Employ the black edible marker to create the eyes for an extra spooky touch. Now, your ghost cupcakes are ready to be enjoyed!
Summon your inner culinary spirit this Halloween and bewitch your guests with these delectable and playful ghost cupcakes.
Cookie and Ice Cream Witch Hat Dessert
Preparation Time: 40 minutes Yield: 8 servings
- 2 large egg whites
- 210g of sugar
- 50g of flour
- 2 tablespoons cocoa powder
- A pinch of salt
- 45g butter
- 2 tablespoons of whipping cream
- 1 teaspoon vanilla sugar
- 60g fondant chocolate
- 8 colored chocolate chips
- 1/2 liter of ice cream (vanilla or coconut)
- In a large bowl, combine the egg whites and sugar. Whisk them together until well mixed.
- Gradually add the sifted flour, cocoa powder, and salt to the egg white mixture. Continue to whisk until the ingredients are fully incorporated.
- Add the softened butter, whipping cream, and vanilla sugar to the mixture. Keep stirring until you have a smooth batter.
- Line a baking tray with parchment paper. Create 16 disks of dough on the parchment paper, each about 8 cm in diameter. Additionally, shape 8 half disks of dough which will form the hat hoods.
- Preheat the oven to 180°C (350°F). Bake the dough disks for 6-7 minutes or until they are lightly golden.
- While the half disks are still warm, gently lift them using a spatula and shape them into cone forms. Allow them to cool in this cone shape.
- Melt the fondant chocolate in a microwave or using a double boiler.
- Dip the cooled cone-shaped dough into the melted chocolate, ensuring the base is well-coated. Place each dipped cone onto a flat dough disk, forming the hat base.
- Decorate the chocolate-dipped cones with colored chocolate chips and sprinkles to create a whimsical witch hat appearance.
- Place a scoop of ice cream (vanilla or coconut) between two of the round dough disks to create the body of the dessert sandwich.
- Complete the witch hat dessert by gently placing a chocolate-dipped cone on top of the ice cream layer, creating the hat’s pointed top.
- If desired, you can serve the dessert immediately or place it in the freezer for a short while to firm up before serving.
Enjoy your delightful Cookie and Ice Cream Witch Hat dessert!
PUMPKIN MUMMY CAKEPOPS
Get ready to be both spooked and amused by these delightful cakepops in the shapes of pumpkins and mummies! This recipe is a perfect blend of fear and laughter, requiring only fondant and a pastry pencil to bring these eerie treats to life.
Preparation time: 40 minutes
Yields: 12-14 cakepops
- 500 g of madeleines or sponge cake (any flavor)
- 50 g of cream cheese, softened
- 50 g of dark chocolate fondant
- 100 g of white fondant
- 100 g of orange fondant
- 20 g of brown or green fondant
- Black sugar marker
Step 1: Begin by crumbling the cake or muffins using your hands, ensuring there are no large lumps. Add a teaspoon of softened cream cheese and start mixing. Gradually add more cream cheese as needed, kneading until the mixture forms a compact dough that isn’t dry.
Step 2: Take portions of the dough and roll them between your palms to create small balls, approximately 4 cm in diameter.
Step 3: Melt the dark chocolate fondant using a bain-marie method. Dip the tips of 12-14 sticks into the melted chocolate, then insert one stick into each cake ball. Place the cakepops you’ve made in the fridge for about 15-20 minutes to allow them to set.
Step 4: Roll out the orange fondant and gently cover half of the cake balls. Create grooves on the fondant to mimic the texture of a pumpkin’s skin. To complete the look, use the brown or green fondant to craft small stems and place them on top of the cakepops.
Step 5: Use a black sugar marker to draw faces on the pumpkin-covered cakepops to give them spooky expressions. You can experiment with different mummy and pumpkin designs for added fun.
With your artistic touch and a hint of creativity, these pumpkin mummy cakepops will surely become the center of attention at any Halloween or themed party. Enjoy the process of creating these treats that bring together the spirit of the season with a touch of laughter!
TERRIFYING CHOCOLATE CAKE
Sure, let’s dive into making these spooky yet delightful witch hats! This recipe will create 12 units of these eerie treats.
Preparation Time: 30 minutes
Ingredients for 12 units:
- 12 mini ice cream cones
- 50 g of yellow fondant
- 50 g of orange fondant
For the Base:
- 50 g of butter
- 100 g of flour
- 15 g of icing sugar
- 1/2 tablespoon of vanilla essence
- 150 g of dark chocolate fondant
- 50 g of chocolate chips
Step 1: Let’s get this enchanting cooking adventure underway! Begin by beating the softened butter together with the sugar. Following that, add the sifted flour, chocolate chips, and vanilla essence. Mix these ingredients until they form a consistent mixture that doesn’t stick to your hands.
Step 2: Place the dough between two sheets of baking paper and use a rolling pin to flatten it. Continue rolling until you achieve a sheet that’s approximately 5 mm thick.
Step 3: Employ a cookie cutter with grooved edges to cut out rounds of the same size from the rolled-out dough. Arrange these rounds on a baking sheet lined with parchment paper, ensuring they are spaced apart. Bake them for 12 minutes in a preheated oven at 180°C. Once baked, remove the cookies and allow them to cool.
Step 4: Roll out the orange fondant and proceed to cut 12 strips of consistent thickness. Use these strips to embellish the mouth of each ice cream cone, positioning them around the edges. Moving on to the yellow fondant, cut small rectangles to mimic buckles and place them on top of the cones.
Step 5: Melt the chocolate using a bain-marie method and then apply a thin layer of the melted chocolate onto the cookies. To finalize this enchanting creation, affix the cones atop the cookies and give them a finishing touch with a touch of color.
There you have it—your very own batch of terrifyingly sweet witch hats, ready to captivate taste buds and imaginations alike! Enjoy the spooktacular treats you’ve conjured up.
Classic Spider Web Cheesecake for Halloween Delight
Embrace the spirit of Halloween with a spine-chilling yet delectable treat – the Spider Web Cheesecake. This recipe promises not only a delicious dessert but also a memorable cooking experience for both you and your children. Follow the simple steps below to weave this spooky delight.
Preparation Time: 1 hour
- 200 g Digestive biscuits
- 150 g butter
- 900 g white spreadable cheese
- 170 g sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 100 g dark fondant chocolate
- 20 g black fondant
- Prepare the Base:
- Preheat your oven to 150ºC (300ºF). Line the base of a 22-24 cm diameter removable cake tin with parchment paper.
- Crush the Digestive biscuits and mix them with the melted butter until well combined.
- Press the biscuit-butter mixture onto the base of the tin. Use a glass or spoon to firmly press it. Refrigerate for 20-25 minutes until the base sets.
- Create the Cheesecake Filling:
- In a mixer bowl, combine the spreadable white cheese, vanilla extract, and sugar. Mix on low speed until thoroughly blended, taking care not to overmix.
- Gradually add the eggs one at a time, gently incorporating each egg into the mixture.
- Pour the creamy mixture onto the prepared biscuit base in the tin.
- Bake and Chill:
- Place the cheesecake-filled tin into a larger baking pan. Add hot water to the larger pan to create a bain-marie.
- Bake the cheesecake in the preheated oven for 30-40 minutes until the edges are set, but the center remains slightly jiggly.
- Once baked, remove the cheesecake from the oven and let it cool slightly before transferring it to the refrigerator.
- Allow the cheesecake to chill for 10-12 hours in the fridge to ensure it sets properly.
- Decorate with Spider Web:
- Melt the dark fondant chocolate using a bain-marie. Let it cool slightly but remain pourable.
- Transfer the melted chocolate into a pastry bag. Begin drawing a spider web on the surface of the chilled cheesecake. Start by creating straight lines and then add the curved lines to form the intricate web.
- Craft the Spider:
- Knead the black fondant until pliable. Use it to sculpt a spider shape.
- Playfully place the fondant spider on the cheesecake, adding a delightful touch of Halloween whimsy.
Serve your masterpiece and watch the Halloween excitement unfold as you and your loved ones indulge in the spooky yet scrumptious Spider Web Cheesecake. Enjoy the eerie charm and irresistible taste of this holiday treat!
COOKIE AND CHOCOLATE GRAVES
COOKIE AND CHOCOLATE GRAVES Looking for simple Halloween recipes to enjoy with kids? Look no further! This recipe is a perfect choice, ensuring quick preparation to keep young ones engaged and excited. You’ll handle the more delicate tasks, such as cookie painting, while letting the kids have fun kneading, mixing, and crumbling. Get ready for a spooktacular Halloween experience!
Prep Time: 20 minutes
Yields: 6-8 servings
- 200 ml whipping cream
- 500 ml milk
- 30g cocoa powder
- 55g cornstarch
- 50g sugar
- 1 teaspoon vanilla extract
- 1 package of cookies
- Chocolate sprinkles (for soil)
- 6 to 8 butter cookies
- Orange fondant flowers (for decoration)
- 1 chocolate-flavored pastry pencil
- Powdered sugar
Step 1. Create the cookie tombstones by writing “RIP” on the butter cookies using the pastry pencil. Dust them with powdered sugar and allow them to dry. In a saucepan, dissolve the cocoa powder, cornstarch, vanilla extract, and sugar in 150 ml of milk. Mix well and then add the remaining milk and whipping cream.
Step 2. Cook the mixture over medium heat while continuously stirring with a wooden spatula. Keep stirring until the mixture thickens and becomes a smooth cream. Once done, remove from heat and allow it to cool. While waiting, split the Oreo cookies in half and remove the cream filling. Crumble the cookies using your fingers.
Step 3. Gently pour the chocolate cream into glass cups, leaving some space at the top. Sprinkle the crumbled cookies over the chocolate cream to create a soil-like texture. Place a cookie tombstone into each glass, pushing it halfway into the cream. Enhance the presentation by adding orange fondant flowers as decorations. Refrigerate the cups until it’s time to serve.
Enjoy the chillingly delightful Cookie and Chocolate Graves dessert with your little ones at your Halloween gathering. Happy Halloween!
Haunted Night Cookies with Eerie Glaze
MUMMY-SHAPED COOKIES WITH FONDANT
Turn your Halloween treats into a playful and delicious experience with these mummy-shaped cookies! Enlist the help of young chefs in your household for a fun activity that results in spook-tacular snacks.
Preparation Time: 40 minutes
Yields: 12-14 cookies
- 250g butter
- 250g sugar
- 1 egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 500g flour
- 200g white fondant
- Violet gel or paste food coloring
Step 1: Cream the softened butter and sugar until smooth. Incorporate the egg, vanilla, flour, and salt, kneading until a consistent dough forms. Roll out the dough to a thickness of 6mm and chill it in the refrigerator for 30 minutes. Cut out the shapes using a gingerbread man cookie cutter.
Step 2: Bake the cookies in a preheated oven at 180ºC for 8-10 minutes. Allow them to cool. Take 20g of fondant and color it using the violet gel to create small eyeballs. Roll out the remaining fondant, using the same cookie cutter as before. Brush the fondant shapes with a bit of water and cover the cookies with them.
Step 3: Roll out the fondant and cut it into 5mm wide strips. Apply water to one side of the strips and affix them onto the fondant-covered cookies. Overlap and crisscross the strips to simulate bandages. Attach the fondant eyeballs with a small drop of water. Let the cookies dry before serving. Enjoy your adorable and delectable mummy cookies as a perfect Halloween snack!
COOKIE ICING SKELETONS
Skeleton Icing Cookies
Kids adore cookies, and when those cookies come in fun shapes with delightful frostings, they’re simply irresistible. These scrumptious skeleton-shaped cookies, resembling playful ghosts, are guaranteed to vanish in no time!
Preparation Time: 45 minutes (plus resting time)
Yields: 20-25 cookies
For the Cookies:
- 125g butter
- 90g brown sugar
- 140g maple syrup (readily available in supermarkets, health food stores, and herbalists)
- 325g flour
- 2 teaspoons ginger powder
- 1 teaspoon baking powder
For the Glaze:
- 1 egg white
- 200g icing sugar
- A few drops of lemon juice
Step 1: Begin by placing the softened butter in a bowl. Add the brown sugar and whisk vigorously until the mixture turns creamy. Incorporate the maple syrup, flour, ginger powder, and baking powder, and continue mixing until you achieve a smooth and consistent batter.
Step 2: Allow the mixture to rest, covered, in the refrigerator for 15 minutes. After resting, roll out the dough using a rolling pin. Cut out the cookies in the shape of little people (skeletons), and neatly arrange them on a baking tray lined with parchment paper. Bake the cookies in a preheated oven at 190°C for approximately 10 minutes.
Step 3: As the cookies cool down, prepare the glaze. Whisk the egg white and icing sugar together until they form a glossy glaze. Add a few drops of lemon juice for a touch of zesty flavor. Transfer the glaze into a small piping bag fitted with a mini smooth nozzle. Use this to elegantly decorate the surface of the cookies with your creative designs.
For a detailed visual guide of each step, make sure not to miss out! Your little ones will surely love these spooky yet delectable skeleton icing cookies.
Chocolate and Mocha Ghost Profiteroles for Halloween Delights
Indulge in the delightful world of chubby ghost profiteroles that promise a mix of flavors for your Halloween celebrations. These treats, resembling adorable ghosts, conceal a luscious filling of chocolate and mocha that’s simply irresistible.
Prep Time: 1 hour 30 minutes
Yield: Makes 6-8 units
For the Choux Pastry:
- 125ml milk
- 95g butter
- 115g flour
- 25g cocoa powder
- Pinch of sugar
- Pinch of salt
- 3 large eggs
For the Filling:
- 150g icing sugar
- 150g butter
- 2 tablespoons of coffee
- 50g white chocolate, melted
Step 1: Creating the Choux Pastry
- In a saucepan, combine 125ml of water, milk, and butter. Sprinkle in a pinch of sugar and a pinch of salt.
- Sift the flour and cocoa powder, then add them to the saucepan mixture. Cook and stir until the mixture forms a dough that pulls away from the sides of the saucepan.
- Remove from heat and continue stirring briefly to ensure a smooth consistency.
Step 2: Incorporating Eggs and Preparing the Dough
- Gradually add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. This will ensure a consistent dough texture.
- The dough should be somewhat sturdy to avoid excessive puffing during baking. Allow the dough to rest for a few minutes before transferring it to a pastry bag.
Step 3: Baking the Profiteroles
- Line a baking sheet with parchment paper.
- Using the pastry bag, pipe small mounds of dough onto the parchment paper, spacing them apart to allow for expansion during baking.
- Bake the profiteroles in a preheated oven at 180°C (350°F) for 15-20 minutes, until they are golden and puffed up.
- Once baked, remove the profiteroles from the oven and let them cool. Once cooled, gently cut off the top to create lids for filling.
Step 4: Preparing the Filling and Decorating
- In a bowl, combine butter, icing sugar, and coffee. Mix until you achieve a smooth and creamy consistency.
- Fill the base of each profiterole with the prepared filling.
- Place the lids back on the profiteroles.
- Using melted white chocolate, create decorative details such as eyes, teeth, and little fingers on the profiteroles to give them their ghostly appearance.
These delightful Chocolate and Mocha Ghost Profiteroles are now ready to enchant and delight your Halloween festivities with their whimsical charm and delectable flavors.
On the evening of October 31, if a group of children dressed as eerie characters approach your doorstep and say “trick or treat,” it’s recommended to give them candy, treats, or sweets to prevent them from playing spooky pranks. Otherwise, you might find yourself on the receiving end of spooky tricks from kids dressed as zombies, witches, skeletons, ghosts, or vampires!
Halloween is a night of enigma and fear, originally a Celtic festival now observed in various parts of the world, particularly in Anglo-Saxon countries like Canada, the United States, Ireland, and the United Kingdom. The Celts believed that on this night, departed souls would come to homes, and in order to ward them off, they would leave food or sweets outside their doors. Let’s partake in the festivities and take this chance to create eerie recipes that will astonish and delight everyone.