You can’t serve any old food at a Spooky party. Have some fun on the spookiest day of the year by making sure your table is groaning with some gruesome goodies and toe curling snacks! Here are some devilishly good recipes to satisfy the tummies of even the fussiest little monsters.
Raspberry Eyeball Fizz
20 red glace cherries
565g can lychees, drained
2/3 cup raspberry cordial
2 x 750ml bottles lemonade, chilled
- Place 1 cherry in the centre of each lychee. Pour cordial into a large jug. Add lychee ‘eyeballs’. Add lemonade. Stir to combine. Serve.
½ cup granulated sugar
½ cup packed brown sugar
½ cup peanut butter
¼ cup butter or margarine, softened
¼ cup shortening
1 ¼ cups plain flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 cups icing sugar
4 to 5 tablespoons milk
- In large bowl, mix granulated sugar, brown sugar, peanut butter, butter, shortening and egg until well blended. Stir in flour, baking soda, baking powder and salt until blended. Cover; refrigerate at least 3 hours.
- Heat oven to 230 degrees C. Divide dough in half. On lightly floured surface, roll each half of dough 1/8 inch thick. Cut with 3×2-inch ghost-shaped cookie cutter. On a Reusable Baking Mat or ungreased tray, place shapes about 2 inches apart. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
- Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix glaze ingredients until smooth and spreading consistency. Spread glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.
340g packet golden buttercake mix
60g butter, softened
3/4 cup milk
180g packet Smarties lollies
1 cup dark chocolate melts
Butter cream icing
250g unsalted butter, softened
2 1/2 cups icing sugar mixture
Yellow food colouring
Green food colouring
- Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
- Make cupcakes following packet directions. Spoon mixture into cases until three-quarters full. Bake for 25 minutes or until a skewer inserted in the centre of 1 cupcake comes out clean. Turn out onto a wire rack to cool completely.
- Make icing. Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, beating constantly until combined. Tint lime green by mixing food colourings.
- Spread cupcakes with icing. Press 3 Smarties into tops for spider bodies. Place chocolate in a microwave-safe bowl (Tip: glass bowls like these: rose glass bowls work well in the microwave). Microwave on medium (50%) for 2 minutes 30 seconds, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Make a small snip in 1 corner. Pipe chocolate around Smarties to form spider legs and eyes. You can also pipe the chocolate to make little spider webs on top of half the cupcakes for some variety! Set aside for 10 minutes or until set. Serve on a cupcake stand for an impressive display.
3 sheets frozen ready-rolled puff pastry, partially thawed
1 egg yolk, lightly beaten
2 tablespoons milk
120g Colby cheese, coarsely grated
60g Colby cheese, finely grated
- Preheat oven to 220°C. Grease and line 2 baking trays with baking paper.
- Cut an 8cm-wide strip from 1 pastry sheet. Repeat with another pastry sheet. Cover strips and uncut pastry sheet with plastic wrap and refrigerate.
- Whisk egg yolk and milk together in a small bowl (Tip: To easily separate egg, use an easy egg cracker). Brush 1 cut pastry sheet with egg mixture. Top with coarsely-grated cheese. Cover with remaining cut pastry sheet. Press down firmly to join. Cut pastry into twelve 2cm-wide strips. Twist strips and place, 3cm apart, on prepared trays. Brush with egg mixture. Cover with plastic wrap and refrigerate.
- Using a 5cm star cutter, cut 24 stars from reserved pastry. Brush 12 stars with egg mixture. Top with finely-grated cheese. Sandwich together with remaining 12 stars, pressing down firmly to join. Brush both sides of stars with egg mixture. Attach stars to alternating ends of pastry twists (see note).
- Bake, uncovered, for 10 minutes or until golden and puffed. Serve.
Tip: For extra crispy cheese wands, The Wonder Baking Tray is a ventilated tray allowing even heat flow to ensure all round crispiness – no more soggy bases!
1 cup butter, softened
1 cup confectioners’ sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel
- Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
- Preheat oven to 165 degrees C. Lightly grease baking sheets.
- Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
- Bake in the preheated oven until the cookies are slightly golden in colour, 20 to 25 minutes.
- Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie
4 baking potatoes
3 balls fresh mozzarella, diced
2 tablespoons tomato ketchup, plus more to decorate
- Preheat the oven to 220 degrees C.
- Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size (Tip: If you are short pressed for time, a potato baker will do the same job in a matter of minutes!).
- Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
- Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
- Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.