Fun Halloween Recipes
Source: Google.com.pk
Halloween Recipes
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
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.
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Fun Halloween Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
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