Whether you’re hosting a Halloween party or bringing a Halloween treat to somebody else’s party, it’s fitting to make something that will provide some fiendish fun for all.
When I try to decide what to make for Halloween I remind myself that the foods don’t have to be perfect – it’s Halloween after all – and ugly is good. Ghosts, goblins, bugs and other scary foods should look a bit weird.
A few of these recipes might look difficult to prepare, but they actually come together rather easily. Have fun and let your imagination run a little wild.
The cakes can be any flavor, the goblins can be any shape or size, the cabbage rolls can be small or large and decorating for each recipe can be anything that comes to mind. I used ready-made black fondant to make spiders and centipedes.
Never miss a local story.
Halloween obviously is a fun holiday for the kids, but why not for adults, too?
So simple and so cute! I used the black gel to make the eyes, but forgot about the mouths. So what? It’s Halloween, right?
Makes 16 brownies
1 box Betty Crocker Original Supreme Premium Brownie mix
1 1/4 cups Betty Crocker Rich & Creamy white frosting (from a 16-ounce container)
16 large marshmallows
Black decorating gel (0.68-ounce tube)
Preheat oven to 350 degrees (325 degrees for dark or nonstick pan). Line an 8- or 9-inch square pan with foil so that foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies according to package directions. Cool completely about 1 1/2 hours. Remove brownies from pan by lifting foil. Cut into 4 rows by 4 rows to make 16 brownies.
Heat frosting in microwavable bowl uncovered on high 30 seconds, stirring every 10 seconds, until frosting can be stirred and is smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds more, and stir.
Top each brownie with 1 marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.
CABBAGE ROLL MUMMIES
1 large or 2 medium cabbages, cored
2 to 3 cans tomato sauce (28 ounce)
2 pounds ground round
1 1 / 2 cup long-grain white rice
2 large eggs
3 tablespoons chopped fresh parsley
1 / 4 to 1 / 2 cup bread crumbs
1 can small black olives
Bring a large pot of water to boil. Blanch cabbage until the leaves just to begin to soften. While the cabbage is still in the water remove the leaves with a long handled fork and place on a clean towel or parchment paper until all the leaves are removed. Chop or slice the remaining cabbage, set aside.
Pour about 1 to 2 cups of the sauce over the bottom of a roasting pan, stir in about 1 1 / 2 cups water. Place chopped or sliced cabbage over sauce.
To make the rolls, mix together the ground round, rice, eggs, parsley and bread crumbs.
Roll about 1 / 4 cup of the meat into a sausage shape and place on one side of a cabbage leaf, roll the leaf into a tube shape. Place over the sauce in the roaster. Continue with remaining cabbage leaves. Pour remaining sauce over the cabbage.
Bake covered in a 350-degrees oven about 1 1 / 2 hours or until the cabbage is tender.
Before serving slice the black olives and place 2 slices over one end of each cabbage roll for eyes.
– Arlene Burnett
WITCH’S HAT CAKE
This cake is based on a recipe I found in the Better Homes and Gardens “Halloween Pumpkins and Parties” cookbook.
1 package cake mix, any flavor
2 (16 ounce) containers of white frosting
1 wood skewer, about 8 inches long
1 ice cream cone
Black food coloring
Grease and flour one 9-by-9 1 / 2-inch round cake pan and one 9-by-9-inch square baking pan. Prepare cake mix according to package directions. Remove from pans and cool on wire rack. Trim tops of cake to make even thickness.
Cut a 5, 3 1 / 2, 2 1 / 2 and 2-inch circle from the square cake. Fill the ice cream cone with cake scrapes.
Place a small amount of frosting on a cake platter. Place the 9-inch round cake over the frosting, pressing gently. Place about 1/3 cup of frosting in the center of the cake, spread to a 5-inch circle. Place the 5-inch round cake over the frosting, pressing gently. Spread about 1 / 4 cup of frosting in the center of the cake and top with the 3 1 / 2-inch cake layer. Repeat with remaining 2 1 / 2-inch cake then the 2-inch cake.
Insert the skewer through the cake layers. Gently press the ice cream cone through the skewer adding additional frosting if needed.
Spread cake and ice cream cone with remaining frosting. Decorate as desired.
– “Halloween Pumpkins and Parties”, Better Homes and Gardens 2002.
SPOOKY SPINACH DIP IN BREAD BOWL CAULDRON
Spinach dip that is tinted green is perfect for a Halloween cauldron.
1 cup sour cream
1 / 2 cup mayonnaise
1 teaspoon dried basil
1 / 2 teaspoon black pepper
1 / 2 teaspoon garlic powder
1 / 2 teaspoon salt
1 package frozen chopped spinach
1 / 2 cup chopped scallions
1 / 4 cup shredded carrots
Green food coloring, optional
1 (24 ounce) round pumpernickel bread
1 or 2 refrigerated breadsticks (11-ounce tube)
Black food coloring
4 ounces cream cheese
Combine sour cream, mayonnaise, basil, black pepper, garlic powder and salt, mix well. Stir in spinach, scallions and carrots, and blend well. Tint the dip with green food coloring, if desired. Cover and refrigerate 2 hour or overnight for flavors to develop.
Preheat oven to 350 degrees.
Cut top off the bread and hollow out to form a bowl. Cut or tear the bread in chunks to serve with the dip and set aside.
Unroll the breadsticks and remove 1 or 2 strips. Twist and form into a handle shape (You can bake the remaining breadsticks and serve with the dip). Insert a toothpick into each end and bake according to package directions. Place on a rack to cool.
Paint handle with the black food coloring. Insert handle into top of bread bowl.
Place the cream cheese in a bowl, add a few drops of black food coloring and mix thoroughly. Add a few more drops of food coloring if needed. Place cream cheese in a plastic storage bag. Snip 1 / 2-inch hole from one corner. Pipe mixture around top of cauldron.
The goblins are made by cutting an oval-shaped piece of dough and stretching the dough into odd shapes. The ghost flatbreads were made with a cookie-cutter. I served the flatbreads with the spinach dip.
11 ounce tub of pizza dough
Extra-virgin olive oil
Preheat oven to 475-degrees. Roll out dough, and use a paring knife, scissors or cookie cutters to create features. Brush with oil and sprinkle with salt. Bake 10 to 12 minutes or until edges are golden.
Makes about 1 to 2 dozen depending on size.