Super Simple Super Spooky Halloween Recipes

It’s Halloween soon, so what better way to spend this spooky time than by making some tricks and treats for your pals to eat! Check out some of our favourite recipes below…

HALLOWEEN EYEBALL CAKE POPS

What you’ll need:
100g Madeira cake
100g Oreo cookies
100g milk chocolate, melted
100g white chocolate, melted
Smarties and red icing pen to decorate

To assemble:
10 wooden skewers
One small pumpkin to use as a stand

What you’ll do:
First up, crumble your Madeira cake and cookies into the bowl of a food processor. If you don’t have one, use your hands to crumble the cake into a bowl, and give your cookies a good bash in a sandwich bag with a rolling pin. Next, pour in the melted milk chocolate and either whizz up, or stir to combine fully.

Next, tip the mixture from the processor into a bowl, or just keep it in the bowl it’s already in, if done by hand. Then, evenly scoop up the mixture with your fingers and create 10 walnut sized balls. Put them on a baking sheet and chill in the fridge for at least two hours until they’re really firm. 

Once fully chilled, it’s time to use your melted white chocolate. Take a wooden skewer and dip about a centimetre of the end into the white chocolate, and then push it firmly into one of the cake pop balls. Then, carefully dip the entire ball into the white chocolate so it’s completely covered. Once covered, push the other end of the skewer into the pumpkin so it stands. Then, place a Smartie in the middle of the cake pop. Leave all ten to set.

Once the chocolate is set, use your icing pen to draw some wiggly red lines around the smartie, and et voila, you have some spooky eyeball cake pops!

MERINGUE BONES

What you’ll need:
2 large egg whites, room temp
⅛ tsp cream of tartar
100g granulated sugar

What you’ll do:
Preheat your oven to 110C.

In a small bowl, whisk the egg whites and cream of tartar on a medium speed until soft peaks form. You can use a stand mixer, electric hand whisk, or do it by hand (this just might take longer!)

Once you have soft peaks, add the sugar one tablespoon at a time, whisking on high until stiff peaks form. 

Then, place the mixture in a piping bag, or large sandwich bag. Cut a small hole in the tip of the piping bag or in the corner of the sandwich bag. Line a baking sheet with greaseproof paper and pipe the meringue into a three inch log. Then, pipe two little blobs on either end of the log to make a bone shape.

Put in the oven for 1-1.5 hours or until firm. Keep your eye on them so they don’t go too brown! Cool on a wire rack and then tuck in!

VEGAN RICE CRISPIE MONSTER TREATS 

What you’ll need:
250g vegan marshmallows
170g rice crispie cereal
75g vegan butter
Green food colouring
Edible sugar eyes 
Skull shaped cookie cutter
Gauze, optional

What you’ll do:
In a large saucepan, melt the butter over a low heat. Add the marshmallow and stir until completely melted. Then, remove from the heat and add a few drops of food colouring, stirring until you get your desired green shade. Add the cereal and stir until combined. 

Next, line a baking sheet with greaseproof paper. Tip the mixture out onto the sheet and press into an even layer. Either place your edible eyes all over the treats now in a random pattern for multiple-eyed monsters, or, wait until cool and use your cookie cutter to press out some skull shapes and place the edible eyes in ‘normal’ eye places!

If you’re using gauze, lightly wrap it around the skulls…just remove before eating!

RASPBERRY MUMMY PIES

What you’ll need:
2 packs pre-made puff pastry
Raspberry jam
Milk, to brush
Edible sugar eyes

What you’ll do:
Preheat your oven to 190C.

Unroll your puff pastry sheets and cut one sheet into twelve equal sized rectangles. Cut the other sheet into thin strips (these will act as your mummy ‘bandages’!)

Line a baking sheet with greaseproof paper, and carefully place the 12 rectangles. 

Then, spoon some jam into the middle of the rectangles, leaving a small gap around each outside edge. 

Place puff pastry strips on top of the rectangles in different angles to represent the bandages. Gently press the edges to seal the pastry together. 

Brush with milk and bake for twenty minutes, or until golden brown - check the package instructions to be certain. Once out the oven allow to cool for about ten minutes and then add the edible sugar eyes!

HALLOWEEN EYEBALLS AND HANDS MOCKTAIL PUNCH

What you’ll need:
425g can lychees
225g jar cocktail cherries
15 raisins
1L carton blueberry juice
1L carton cranberry juice
1L sparkling water

2 pairs powder-free disposable gloves

What you’ll do:
First up, rinse the disposable gloves and fill with water. Tie a knot in the top of each, or use a tight bag clip to make sure no water can get out. Place in the freezer overnight.

The next day, drain the lychees and cocktail cherries, but keep the juices in a jug. Push a raisin into each cherry (where the pit has been removed), and then push the cherries into the lychees to make ‘eyeballs’.

Take a large bowl (could be a mixing bowl, or even a cooking pot) and tip in the cartons of juice, set aside fruit juice, and ‘eyeballs’. Then, remove the frozen gloves from the freezer and carefully peel away the gloves. Add to the punch and top up with the sparkling water.