Halloween may be one of the biggest candy holidays of the year, but the fare at Halloween parties doesn’t have to be limited to fun-size chocolate bars.
Some of the recipes here are creepy (blood-soaked cupcakes, anyone?) but others aren’t, so you can choose the dishes your guests will most appreciate.
And if you’re not having a Halloween party, that’s OK too. You can still whip up a batch of mummy dogs or pumpkin pie bites on any day to get into the Halloween spirit.
These “bloody” cupcakes are inspired by a recipe from Baking Bites. You can either make your own cupcakes or buy cupcakes with vanilla frosting and follow the directions to make fang marks on top.
- Vanilla frosted cupcakes
- 1 can cherry pie filling
Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect.
This beet soup could pass as “blood soup” at your Halloween get-together. Recipe from Slate.
- 2 tablespoons canola or grapeseed oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- Salt and black pepper
- 2½ pounds beets, peeled and chopped
- ½ pound starchy potatoes, peeled and chopped
- 1 medium carrot, peeled and chopped
- 6 cups vegetable, chicken, or beef stock
- Juice of 1 lemon
- Sour cream for garnish (optional)
- Chopped fresh dill for garnish (optional)
Put the oil in a large pot over medium heat. When it’s hot, add the onion and garlic and season with salt and pepper.
Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets, potatoes, and carrot and cook, stirring constantly, for 2 minutes, then add the stock.
Bring to a boil, then cover and reduce the heat so the mixture simmers gently.
Cook until the vegetables are fully tender, 20 to 30 minutes. Add the lemon juice and purée with an immersion blender. Taste and adjust the seasoning, and serve hot or cold, garnished with the sour cream and dill, if you like.
Pumpkin pie bites
Try “just a bite” of pumpkin pie with these adorable mini pies from Bakerella.
- 2 refrigerated ready-to roll pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Pumpkin-shaped cookie cutter
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies.
These dogs are a cute variation on pigs in a blanket. Recipe from Steamy Kitchen.
- 12 hot dogs
- 1-2 cans prepared dough (crescent roll dough, pizza dough, etc.)
- 1 egg
- mustard or ketchup, for serving
Preheat the oven to 375F.
Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog.
Leave a little bit of open space around the “face” of the mummy.
Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking).
Repeat with all hot dogs. Lay them on on baking sheet lined with parchment paper or a baking mat.
In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
Bake 18-20 minutes, until the dough is nice and golden brown.
Before serving, dot the mummy dogs with a little mustard or ketchup for the “eyes.”
Spiced apple cider cocktail
This spicy cocktail is perfect for an adult Halloween party. Recipe from The Food Network.
- 1/4 gallon apple cider
- 1/2 cup dark rum
- 1/2 cup cinnamon schnapps
- 1 Granny Smith apple, peeled, cut into large chunks
- 1/2 lemon, juiced
Mix together the cider, rum, and schnapps in a large pitcher.
Add the apples to a small bowl and toss them with the lemon juice.
Thread the diced apples onto skewers. Pour the spiked cider into glasses filled with ice, then garnish with an apple skewer and serve.
Follow reporter Lydia Sheaks on Twitter at @LydiaSheaks