Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party

Tuesday, 16 December 2014

Snack Ideas Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Snack Ideas

Source: Google.com.pk

Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frostingIngredients

For the red velvet cake

175g soft butter, plus extra for greasing

225g white caster sugar

1 tsp vanilla extract

3 large eggs, at room temperature

1 tbsp red food colouring paste (we used Christmas red from Sugarflair)

200g plain flour

50g cocoa powder (we used Green & Black's)

1½ tsp bicarbonate of soda 

½ tsp baking powder

¼ tsp salt

150g pot low-fat plain yogurt, loosened with 2 tbsp milk

Method

Heat oven to 180C/160C fan/gas 4. For the cake, grease 2 x 20cm sandwich tins and line the bases with baking parchment. Cream together the butter, sugar and vanilla, then add the eggs, one at a time, beating well after each egg, until fluffy and light. Beat in the colouring.

Mix the dry ingredients for the cake, and sift half onto the creamed mix. Fold  in with a spatula, followed by half of the thinned yogurt. Repeat, then spoon the smooth batter into the tins and level.  Bake for 25 mins or until risen and springy when pressed lightly in the centre. Cool for 10 mins, then turn out onto a wire rack and cool completely.

For the fingers, line a baking tray with parchment. Cut one end from each chocolate finger. Mix 50g icing sugar, the milk and a small blob of colouring to make a thick, red icing. The icing needs to be thick to stay put; add a little more sugar if you need to. Dip the severed biscuit ends into the icing, let the excess drip off, then paint a red fingernail on the other end, using a small paintbrush. Leave to dry on the parchment. 

For the frosting, use an electric mixer to beat the butter well until very smooth, then beat in the cream cheese and the zest (if using) until even. Sift in the remaining icing sugar, then fold it into the cheese mixture using a spatula until smooth. Don’t overbeat. Chill until needed.

Sandwich and cover the top and sides  of the cake with the frosting – you will only need a thin layer on the sides of the cake to stick on the chocolate fingers. Stand the severed fingers around the cake in a neat collar, pressing them lightly into the frosting. You’ll have a few left over to put on the top. Keep the cake in the fridge but enjoy it at room temperature.

Looking to get grossed out? Look no further! With these gross recipes for Halloween, your guests won't know whether to laugh or retch-- or chow down. Because in addition to being very nasty, gross, scary (you name it) most of these recipes actually taste good, too. Though they sure don't look like they would!

Spooky 4 Course Menu for Halloween

By EmmaBrown1

The Inspiration

I have to admit I love summer. But I should let go of it and prepare for the next season. And for me the best part of autumn is Halloween, of course. It has been long since the last time I trick-or-treated. However, this doesn't make me less excited about the holiday.

Usually, I plan the celebration during September but this year I decided to start even earlier. Already, there are numerous wonderful lenses here on Squidoo about Halloween decoration, costumes, recipes and tricks. I was inspired!

So, I would like to bring to your attention my Spooky 4 Course Menu for Halloween.

Are you ready to be scared?

Scary Mask

Ingredients

500 gr ham

300 gr yellow cheese

4 -5 boiled eggs

200 gr mayonnaise

2 -3 pickled cucumbers

2 olives

foil

carnival mask

Instructions

Boil the eggs and grate the cheese. Slice half of the ham in thin pieces and dice the other half. Chop the eggs and the pickled cucumbers. Mix them with the diced ham, the yellow cheese and the mayonnaise.

Cover the carnival mask with foil. Arrange the thin slices of ham over it and cover the whole area. Put the salad on top of it and smooth it with a knife. Place the mask in the fridge for couple of hours. After that, carefully tip the mask over a tray. Then remove the mask and the foil. Fix the shape of the salad if needed. Use olives for eyes.

Ta da! Scary, ain't it?

Puff Pastry Mummies

2. Appetizers: Puff Pastry Mummies

baby sausages (as much as you want)

1 packet puff pastry sheets

peppercorns

Instructions

Thaw the puff pastry sheets in room temperature and cut them into strips. Roll a strip around a baby sausage and put 2 peppercorns for eyes. Arrange all mummies in a baking tin. Preheat the oven to 220 C (430 F) and bake the mummies until they are nicely tanned

Meringue Ghosts

Green Salad With Dracula's Teeth

Broomstick Breadsticks

Roast Chickens With Vampireproof Garlic Garland

Risotto in Decapitated Pumpkins

Envy Green Brussels Sprout Eyeballs

Summon the scarlet-clad devils, elegant princesses, ethereal angels, and audacious pirates to a ghoulish Halloween feast, costumed with tricky metaphors.

A goblin green salad sets the scene, speckled with pomegranate seeds.

Breadsticks shaped like witches' brooms are an apt partner in first-course dark arts. Succulent chicken encircled by a garland of roast garlic keeps vampires at bay, while minipumpkins filled with risotto and envy green Brussels sprouts revel on the side.

Enter the spirits for dessert, disguised as sweet, crisp meringues, to delight kids of all ages.

Start prepping the salad and make the breadsticks, pumpkin shells, and meringues up to a day ahead so the trick isn't played on you.

Crispy Phyllo Wrapped Hot Dog Mummies

Mummy Cake

Every year at this time, I try to find some new ghoulish and creepy way to terrify my sweet young sons (in a motherly-love kind of way). Nothing like a coffin shaped cake, with a mummy lying on top to make them squeamish, but delighted. The vanilla cake, raspberry filling and chocolate ganache, on a bed of dirt made from Oreo crumbs, may be spine tingling enough for kids on Halloween, but tasty enough for the parents as well.DIRECTIONS

To bake the cake:

Preheat oven to 350 degrees F. Grease and line a baking sheet (13 x 18-inch) with parchment.

In a bowl, whisk together the flour, baking powder, and salt, set aside. In a stand mixer, fitted with the paddle attachment, beat the butter on high speed until softened. Add the sugar and continue beating until light and fluffy, about 3 minutes. Add the eggs one at a time, beating on medium speed, until well combined. Scrape down the side of the bowl after each. Add the flour mixture, milk and vanilla and mix on medium speed until well combined. Scrape down the side of the bowl and mix for an additional 30 seconds.

Spread the batter evenly over the prepared pan. Bake for about 20 minutes in the center of the oven, or until a tester comes out clean. Cool the cake on a rack.

Once the cake is cool, use a coffin shaped cookie cutter to cut the cake. Reserve 1/2 cup of the scraps to use in the raspberry frosting.

To make the ganache: In a large saucepan, heat the heavy cream over medium heat, just to a simmer. Remove from heat; add the chocolate chips and butter. Swirl the pot to make sure all the chips are covered with the hot cream. Let it sit for 2 minutes and then gently stir until smooth. If using, stir in the rum.

Place the cut cakes on a cooling rack, set over a baking sheet lined with parchment. Pour the ganache over the coffin cakes, making sure to cover the sides. Once they are all covered, let them sit until the ganache can set firm.

To make the frosting: Mix together the butter, confectioners' sugar and vanilla, until very smooth and fluffy. Add the heavy cream to create a frosting that will be soft enough to pipe a smooth line. Stick your finger in the frosting and when it comes out in a smooth point, it is ready. Divide the frosting into two bowls; add the raspberry preserves to one of them. Stir in 1/2 cup of cake scraps until smooth.

Using a small round pastry tip, pipe out the outline of the mummy on top of the ganache.

Use a very small, straight tip (the kind you would use when piping a basket weave), to pipe the mummy's wrapping.

Snack Ideas Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Easy Appetizers For Parties Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Easy Appetizers For Parties

Source: Google.com.pk

Meringue Ghosts

Green Salad With Dracula's Teeth

Broomstick Breadsticks

Roast Chickens With Vampireproof Garlic Garland

Risotto in Decapitated Pumpkins

Envy Green Brussels Sprout Eyeballs

Summon the scarlet-clad devils, elegant princesses, ethereal angels, and audacious pirates to a ghoulish Halloween feast, costumed with tricky metaphors.

A goblin green salad sets the scene, speckled with pomegranate seeds.

Enter the spirits for dessert, disguised as sweet, crisp meringues, to delight kids of all ages.

Start prepping the salad and make the breadsticks, pumpkin shells, and meringues up to a day ahead so the trick isn't played on you.

Crispy Phyllo Wrapped Hot Dog Mummies

Mummy Cake

To bake the cake:

Preheat oven to 350 degrees F. Grease and line a baking sheet (13 x 18-inch) with parchment.

Spread the batter evenly over the prepared pan. Bake for about 20 minutes in the center of the oven, or until a tester comes out clean. Cool the cake on a rack.

Once the cake is cool, use a coffin shaped cookie cutter to cut the cake. Reserve 1/2 cup of the scraps to use in the raspberry frosting.

Using a small round pastry tip, pipe out the outline of the mummy on top of the ganache.

Use a very small, straight tip (the kind you would use when piping a basket weave), to pipe the mummy's wrapping.

Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frostingIngredients

For the red velvet cake

175g soft butter, plus extra for greasing

225g white caster sugar

1 tsp vanilla extract

3 large eggs, at room temperature

1 tbsp red food colouring paste (we used Christmas red from Sugarflair)

200g plain flour

50g cocoa powder (we used Green & Black's)

1½ tsp bicarbonate of soda 

½ tsp baking powder

¼ tsp salt

150g pot low-fat plain yogurt, loosened with 2 tbsp milk

Method

Spooky 4 Course Menu for Halloween

By EmmaBrown1

The Inspiration

So, I would like to bring to your attention my Spooky 4 Course Menu for Halloween.

Are you ready to be scared?

Scary Mask

Ingredients

500 gr ham

300 gr yellow cheese

4 -5 boiled eggs

200 gr mayonnaise

2 -3 pickled cucumbers

2 olives

foil

carnival mask

Instructions

Ta da! Scary, ain't it?

Puff Pastry Mummies

2. Appetizers: Puff Pastry Mummies

baby sausages (as much as you want)

1 packet puff pastry sheets

peppercorns

Instructions

Easy Appetizers For Parties Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Halloween Snacks For Kids Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Halloween Snacks For Kids

Source: Google.com.pk

Enter the spirits for dessert, disguised as sweet, crisp meringues, to delight kids of all ages.

Start prepping the salad and make the breadsticks, pumpkin shells, and meringues up to a day ahead so the trick isn't played on you.

Crispy Phyllo Wrapped Hot Dog Mummies

Mummy Cake

DIRECTIONS

To bake the cake:

Preheat oven to 350 degrees F. Grease and line a baking sheet (13 x 18-inch) with parchment.

Spread the batter evenly over the prepared pan. Bake for about 20 minutes in the center of the oven, or until a tester comes out clean. Cool the cake on a rack.

Once the cake is cool, use a coffin shaped cookie cutter to cut the cake. Reserve 1/2 cup of the scraps to use in the raspberry frosting.

Using a small round pastry tip, pipe out the outline of the mummy on top of the ganache.

Use a very small, straight tip (the kind you would use when piping a basket weave), to pipe the mummy's wrapping.

Halloween Snacks For Kids Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Spooky Halloween Treats Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Spooky Halloween Treats

Source: Google.com.pk

Scare up some delicious Halloween party food with our easy-to-make Halloween recipes. We have creepy cupcake recipes, tasty Halloween punch ideas, a gingerbread haunted house, and kid-friendly Halloween treats. Halloween recipes are all about the presentation -- it's the holiday where your Halloween appetizers should come in spooky shapes, your Halloween party recipes should include frightfully fun themes (think "moldy" cheese balls and graveyard-inspired crackers with dip), and ghosts should float in your Halloween punch. On the sweet side, we've collected fun Halloween cupcakes and Halloween cookie decorating ideas. Both start with a purchased cupcake or cookie so you can just add creepy frosting and candy toppers to transform your desserts into Halloween delights. Our Halloween cake recipes are great for a party or to take to the office; they ensure that everyone gets a slice of Halloween fun. Let the kids play, too! Our Halloween treats for kids are approved for little hands and are sure to make your kids squeal when they're creating Halloween desserts and snacks.

Frozen banana ghosts

Bananas taste spookily like creamy ice cream when frozen in ghostly robes of white chocolate - quick and easy, with just 4 ingredients

Ingredients

200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks

4 medium-large, ripe bananas

85g desiccated coconut (you won’t use it all)

handful dark chocolate drops

Method

In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.

Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.

Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

Freaky finger red velvet cake

Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frostingIngredients

One snowball is 2 points.

Ingredients:

Serves: 24Yield:

dozen Units: US | Metric

1 (8 ounce) package cream cheese, softened

1 (8 ounce) can crushed pineapple, well drained

2 1/2 cups flaked coconut

Directions:

When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.

In a small bowl, beat cream cheese and pineapple.

Mix well.

Cover and refrigerate for 30 minutes.

Roll mixture into 1-inch balls.

Roll in coconut.

Refrigerate for 6 hours or overnight.

INGREDIENTS

1 head garlic

1 tablespoon extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

9 slices rye bread

1/4 cup heavy cream

6 ounces smoked trout, flaked into small pieces

18 to 20 cornichons, sliced on the bias into 1-inch pieces

DIRECTIONS

Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.

Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.

Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.

Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.

Surprise your friends and family with a delicious Thai appetizer or party food treat! Your guests will be 'wowed' when they bite into these fresh and oh so flavorful finger foods - excellent whether served on their own or paired with your favorite cocktail, lager, or wine. ENJOY!

Mini Shrimp Lettuce Wraps - Copyright Darlene A. Schmidt

1 . Mini Thai Shrimp Lettuce Wraps

If you and your friends like spicy, zesty foods, try making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-size wraps are just perfect for a party finger food.

Spooky Halloween Treats Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Appetizers For Parties Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos

Appetizers For Parties

Source: Google.com.pk

One snowball is 2 points.

Ingredients:

Serves: 24Yield:

dozen Units: US | Metric

1 (8 ounce) package cream cheese, softened

1 (8 ounce) can crushed pineapple, well drained

2 1/2 cups flaked coconut

Directions:

When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.

In a small bowl, beat cream cheese and pineapple.

Mix well.

Cover and refrigerate for 30 minutes.

Roll mixture into 1-inch balls.

Roll in coconut.

Refrigerate for 6 hours or overnight.

INGREDIENTS

1 head garlic

1 tablespoon extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

9 slices rye bread

1/4 cup heavy cream

6 ounces smoked trout, flaked into small pieces

18 to 20 cornichons, sliced on the bias into 1-inch pieces

DIRECTIONS

Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.

Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.

Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.

Mini Shrimp Lettuce Wraps - Copyright Darlene A. Schmidt

1 . Mini Thai Shrimp Lettuce Wraps

If you and your friends like spicy, zesty foods, try making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-size wraps are just perfect for a party finger food.

Frozen banana ghosts

Bananas taste spookily like creamy ice cream when frozen in ghostly robes of white chocolate - quick and easy, with just 4 ingredients

Ingredients

200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks

4 medium-large, ripe bananas

85g desiccated coconut (you won’t use it all)

handful dark chocolate drops

Method

Freaky finger red velvet cake

Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frostingIngredients