Having a Halloween party? Make sure it’s less trick and more treat by cooking up some of these spooky treats and ghoulish cocktails!
From morbid mummified snacks to petrifying potions, we’ve come up with a few fuss free nibbles and drinks to get into the spirit of Halloween.
Monstrous mummy sausage rolls
Give the traditional finger food and haunting twist by mummifying your sausage rolls in pastry bandages. They’re super tasty and quick and easy to make!
For 12 mummified sausage rolls:
- 2 tsp sunflower oil
- 12 sausages
- 320g ready-rolled puff pastry
- 1 beaten egg, to glaze
- English mustard
- Heat the oil in a large frying pan and gently fry the sausages on a low heat for approximately 8 minutes, until lightly browned all over. Remove sausages and leave to cool for 20 minutes.
- Preheat oven to 220C/fan 200C/425F/gas mark 7. Unroll the pastry and cut 38 x 1cm-wide strips across the width.
- Wrap 3 strips around each sausage in a mummy like fashion. Leave a space for the eyes, which will be added later.
- Brush each mummy with beaten egg and cook for 20 minutes or until the pastry is golden brown and the sausages are fully cooked through.
- Once out out of the oven use the tip of a teaspoon to place two dots of mustard on each mummy to create the eyes. Alternatively you can use ketchup or mayonnaise.
Recipe by Mother & Baby
Terrifying toffee apples
You can’t do Halloween without eating a toffee apple or two and it couldn’t be easier to create the traditional Autumnal treat!
For 8 toffee apples:
- 8 medium apples
- 400g golden caster sugar
- 1 tsp vinegar
- 4 tbsp golden syrup
- Place the apples in a large bowl, then cover with boiling water to remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
- Pour the sugar into a pan and add 100ml of water. Set over a medium heat and cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup.
- Boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break.
- Dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick. Leave the toffee to cool before eating.
- Dip in nuts and sprinkles before the toffee sets for a special added touch.
Recipe by BBC Good Food
Ghoulish ghost cupcakes
These spooky little cupcakes are ghoulishly good and fun to make!
For 12 cupcakes:
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking powder
- pinch of salt
- 40g softened unsalted butter
- 120ml milk
- 1 egg
- 250g icing sugar
- softened 80g unsalted butter
- 25ml whole milk
- vanilla extract
- Chocolate chips
- Preheat the oven to 170C. Mix the flour, sugar, salt and butter in a bowl and mix. Add around half of the milk a little at a time until it is all mixed in.
- Whisk together the egg, vanilla and the rest of the milk in another bowl, then pour into the first mixture and mix together until smooth.
- Spoon the mixture into cupcake cases and bake for 20-25 minutes and leave to cool.
- Make the icing by mixing the icing sugar and butter together, then adding the vanilla and milk. Keep mixing until fluffy and pipe or spoon the topping onto each cake into a “ghost” shape. Add chocolate chips for eyes.
Recipe by IB Times
Horrifying Zombie Cocktails
This chilling cocktail will certainly be a treat for your guests taste buds!
- 30ml light rum
- 30ml dark or Jamaican rum
- 30ml Bacardi
- 30ml apricot brandy
- 30ml lime juice
- 2 dashes grenadine
- Orange juice
- Maraschino cherries
Extra Bloody Marys
Make your Halloween extra gory with these blood curdling Bloody Mary cocktails!
- 2 parts vodka
- 4 parts tomato juice
- ½ part fresh lemon juice (to taste)
- 4 dashes of Worcestershire sauce
- 4 dashes of Tabasco
- Pinch of salt
- Pinch of black pepper
- To garnish: Celery, ground black pepper and fresh aromatic herbs
Recipe by Jamie Oliver
Petrifying Pumpkin Spice Punch
Spice up your party with a cauldron of this special Halloween punch!
- 2 apples
- 2 pears
- 1 orange
- 1 tablespoon lemon juice
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 cup bourbon
- 3 cups apple cider
- 1/2 teaspoon pumpkin pie spice
- 2 bottles pinot grigio, chilled
- 1 pumpkin, for serving (optional)
Grueseome Zombie Eyeball Shots
These eerie eyeball jelly shots are sure to spook your guests!
- 2 12-ounce bags of lychees
- 1 bag of chocolate chips
- 2 boxes of red gelatin
- 1 tsp. sugar
- 1 cup water
- 1/4 cup light rum
- Push point of chocolate chip into the natural indentation of the lychees.
- In a medium bowl, combine the gelatin and the sugar.
- Bring water to a boil in a small saucepan. Add boiling water to the bowl and whisk until gelatin is dissolved. Add rum to bowl and whisk. Pour the gelatin mixture in the cups and refrigerate for about an hour. Press lychee “eyeballs” into the top of your gelatin, so it sticks out, and continue to refrigerate until set.
Recipe by Evite