10 Scary Delicious Halloween Dishes

Halloween is a great excuse to treat yourself and your guests with scary but delicious treats! Try making creepy pumpkin cupcakes decorated with spiderweb icing and chocolate "eyes". Spider buns with cheese and bacon will add a piquant touch, and cupcakes in the shape of little ghosts with sugar icing and colorful sprinkles will delight the kids. Don't forget about bloody lemonade, "Witch's Blood" cocktail and and scary chocolates.

So, what to cook for Halloween: 10 terribly delicious dishes - further in our article.

Video: 10 Halloween Treats To Scare Your Family and Friends!!! So Yummy

What foods are associated with Halloween?

1. Pumpkin - a classic symbol of the holiday, often used as a decoration and in pumpkin pies.
2. Caramel apples - apples coated in caramel or chocolate, often with nuts.
3. Gingerbread dolls - cookies shaped like witches, skulls, ghosts, and other Halloween symbols.
4. Drinks - creative cocktails, smoothies, and juices with bright colors, often decorated with sweets or evil eyes.
5. Pumpkin pie - a traditional dessert that is popular during the fall season.
6. Candies and sweets - a variety of candies, including the wonder family, such as "Mummy", “ghosts” and “spiders”, which are usually handed out during “traditional candy”.
7. Beetroot or carrot chips are healthy snacks that can be shaped into Halloween creatures.
8. Pumpkin soup is a warming and flavorful soup that is perfect for the fall season.

These dishes and treats add to the Halloween atmosphere and make the holiday more memorable.

What to eat on Halloween?

There are many interesting and themed dishes and treats to prepare and try on Halloween. Here are some ideas:

1. Pumpkin pies are classic sweet pies with a savory pumpkin filling.
2. Caramel apples are caramelized apples, sometimes covered in nuts or chocolate.
3. Ghost desserts - cookies or cakes in the shape of ghosts, decorated with icing and sugar.
4. Frosted cupcakes - chocolate or vanilla cupcakes decorated with black and orange icing.
5. Chips with dip - chips with black bean dip or guacamole, served in pumpkins or turtles.
6. Mummy hot dogs - sausages wrapped in dough, which creates the effect of "mummy".
7. Pies with mince - light appetizers with various fillings, decorated in Halloween shapes.
8. Tender Hands Salad - salad with tried and tested ingredients, decorated in the shape of a hand with berries or olives as nails.
9. Cocktails and drinks – you can make “green” cocktails with lime and mint, decorated with evil eyes or spiders.
10. Pumpkin seeds – baked pumpkin seeds with spices – a great snack for those who like something crunchy.

Not only are these treats delicious, but they are also great for creating a festive atmosphere on Halloween!

What is a traditional Halloween treat?

One of the most traditional Halloween treats is pumpkin pie. It is popular in countries where this holiday is celebrated, especially in the USA. Pumpkin pie is typically made with spicy flavors like cinnamon, nutmeg, and ginger, and has a sweet, creamy texture.

Also common are caramel apples - apples coated in pulled caramel or chocolate. They are often served as treats at holidays and festivals.

A variety of sweets such as candies, chocolates, and gummy candies are common for children to trick-or-treat. All of these treats help create a festive atmosphere and fun during Halloween.

What Not to Eat on Halloween?

There are no strict rules about what not to eat on Halloween, but there are a few tips and precautions to keep in mind to ensure a safe and enjoyable Halloween:

1. Allergenic Foods – if you or your guests have food allergies, you will want to avoid treats that contain allergenic ingredients such as nuts, milk, gluten, etc.
2. Poorly Stored Foods – beware of eating foods that have been left out at room temperature for too long or not stored properly. This includes both homemade and store-bought treats.
3. Child-Friendly Treats – avoid treats that could be dangerous for young children, such as hard candies that could cause celebration or overwhelm.
4. Too Much Sugar – while candy is an essential part of Halloween, too much sugar can cause unpleasant consequences such as an upset stomach or excess energy.
5. Alcohol for Kids – If you are hosting a party with children, avoid serving alcohol or any drinks that may contain alcohol as this is not suitable for a child audience.

Other than that, Halloween food is mostly a fun and creative activity, and you can focus on making the treats tasty and interesting!

Chocolate-Dipped Banana Ghosts

1. 200 g white chocolate;
2. 4 ripe bananas;
3. 70 g coconut flakes;
4. a handful of chocolate chips.

Melt the white chocolate in the microwave or in a water bath. Peel the bananas and cut them in half crosswise. Carefully insert wooden sticks into each half, like for popsicles.

Using a pastry brush, generously coat the bananas with melted chocolate. Then roll them in coconut flakes and place them on a baking sheet lined with parchment paper.

Using chocolate chips or melted chocolate, create eyes and a mouth on your banana ghosts. Place the baking sheet in the freezer and let set for at least 4 hours.

Spider Stuffed Eggs

1. 12 eggs;
2. Purple or red food coloring;
3. 2-3 tablespoons mayonnaise;
4. 1 tablespoon mustard;
5. 2 avocados;
6. Salt - to taste;
7. Ground black pepper - to taste;
8. A handful of pitted olives;
9. A few sesame seeds for garnish.

Place the eggs in a wide saucepan in a single layer and cover with cold water. Cover the pan with a lid and bring the water to a boil over high heat. Once the water boils, remove the pan from the heat and let the eggs sit in the hot water for 15 minutes. Then transfer them to ice water to cool completely.

Pour hot water into another pan and add food coloring to make the liquid dark. Carefully pierce the egg shells all around, but do not remove them. Transfer the eggs to the pan with colored water and let sit for 30 minutes.

After this, peel the eggs - they should have "veins" on them. Cut the eggs in half and remove the yolks. Whisk the yolks with mayonnaise, mustard, avocado, salt and pepper until smooth.

Place the egg halves on a serving plate and begin stuffing them with the prepared filling.

For decoration, cut a few olives in half and cut the rest into half rings to make spiders. Sprinkle with sesame seeds to finish the decoration.

Pumpkin heads with cheese filling

1. 140 g butter;
2. 175 g flour + a little for rolling;
3. 100 g icing sugar + 1 teaspoon;
4. 1 orange;
5. 100 g mascarpone;
6. 25 g dark chocolate.

First, rub the softened butter with a spatula. Then add flour, 50 g icing sugar and finely grated orange zest. Knead a homogeneous dough. Form a ball out of it, wrap it in cling film and put it in the refrigerator for 1 hour.

On a floured surface, roll out the dough into a layer about 3 mm thick. Cut out an equal number of round pieces from the dough and place them on a baking sheet.

Make pumpkin stems from the remaining dough and attach them to half of the circles. Cut out eyes, noses and mouths on the same blanks. Use a knife to make deep stripes, like on the surface of the pumpkin - they should be deep enough so that they do not disappear during baking. If you have special cookie cutters, you can use them.

Place the baking sheet in an oven preheated to 160 °C and bake the cookies for about 15 minutes until golden brown. After baking, cool the cookies completely so that the filling does not spread.

For the filling, mix mascarpone with a teaspoon of powdered sugar and melted chocolate. In a separate bowl, combine 50 g of icing sugar with 1-2 tablespoons of orange juice until smooth.

Spread the creamy chocolate filling on one half of the cookies and top them with the pumpkin-shaped blanks. Drizzle with orange glaze and serve. It is best to eat the cookies immediately so that they do not become soft.

Zombie Fingers

1. 250 g dates;
2. 100 g dark chocolate;
3. 3 tablespoons peanut butter;
4. 3 tablespoons oatmeal;
5. A handful of almonds;
6. A few spoons of jam.

Put the dates, chopped chocolate, peanut butter and oatmeal in a blender and blend until smooth. Form fingers from the mixture and place them on a baking sheet lined with parchment paper.

Use the almonds to create nails: moisten them with jam and attach them to the fingers. Place the tray in the refrigerator for at least 1 hour to set.

Pepper heads stuffed with spaghetti and meat

1. 250 g spaghetti;
2. Salt — to taste;
3. 1 onion;
4. 1 clove of garlic;
5. 2 tablespoons vegetable oil;
6. 200-250 g of any minced meat;
7. Ground black pepper - to taste;
8. 8 tablespoons tomato paste;
9. 4 large bell peppers.

Cook the spaghetti in salted water according to the instructions on the package. Chop the onion and garlic, fry them in a frying pan with hot vegetable oil. Add the minced meat and fry, stirring, until it is almost ready.

Season the minced meat with salt, black pepper and tomato paste, then simmer until fully cooked. Then add the boiled spaghetti, mix thoroughly and cook for a couple more minutes.

Cut off the tops of the bell peppers and remove the seeds. Use a knife to cut out eyes and mouths for decoration. Stuff the peppers with the spaghetti and minced meat mixture, then cover them with the cut tops.

You can serve the peppers immediately or pre-bake them in the oven at 180 °C for 10-15 minutes.

Tomato Soup with Eyes

1. 2 tablespoons butter;
2. 1 onion;
3. 3 cloves garlic;
4. 120 ml dry white wine;
5. 1½ kg chopped tomatoes in their own juice;
6. 950 ml chicken broth;
7. 3 sprigs of oregano or marjoram;
8. 60 ml milk;
9. 60 ml low-fat cream;
10. Salt to taste;
11. Ground black pepper to taste;
12. 20-30 small mozzarella balls;
13. 10-15 olives stuffed with peppers.

In a saucepan over medium heat, melt the butter and fry the chopped onion and garlic until soft. Then add the white wine and cook for another 1-2 minutes to evaporate excess liquid. Pour in the chopped tomatoes and chicken broth, add the oregano or marjoram sprigs, and bring to a boil.

Reduce the heat and simmer the soup for about 45 minutes, until thickened. Remove the herbs from the soup. If desired, puree it in a blender until smooth. Gradually pour in the milk and cream, stirring thoroughly. Season to taste with salt and ground black pepper.

Make a well in each mozzarella ball. Cut the olives in half and insert into the cheese. Ladle the soup into bowls and add a few "eyes" made from cheese.

Witches' Brooms

1. 5 slices of processed cheese;
2. 10 salted straws;
3. 10 chives.

First, cut the processed cheese in half. Then make crosswise cuts on each half, without going all the way through. Wrap each piece around one end of the straw and tie with a chive.

Apple jaws

1. 1 apple;
2. A few tablespoons of peanut butter;
3. 100-150 g mini marshmallows.

Cut the apple into thin slices of the same size and remove the core. Spread one side of each slice with peanut butter. Place marshmallows on half of them and cover with the remaining wedges.

Meringue Ghosts

1. 2 egg whites;
2. ½ teaspoon lemon juice;
3. 125 g icing sugar;
4. 1 teaspoon vanilla extract or a pinch of vanillin;
5. A small amount of black gel food coloring or melted dark chocolate.

Whip the egg whites, which should be at room temperature, with a mixer at low speed until light foam is formed. Then add the lemon juice and increase the speed to medium, gradually adding the icing sugar.

Continue beating for a few more minutes until the mixture becomes smooth and strong, so that it does not spill out when turned over. Then add the vanilla and mix gently.

Place the egg white mass in a pastry bag. Line a baking sheet with parchment paper and place the figures on it, moving the bag in a zig-zag pattern. Use food coloring or melted chocolate to draw eyes and a mouth.

Place the baking sheet in a preheated oven to 95 °C and cook for 40-60 minutes. Then turn off the oven, open the door slightly and leave the meringues to cool completely.

Cauliflower Brain

1. 1 head of cauliflower;
2. 60 ml olive oil;
3. 1½ teaspoon chopped sage;
4. 1½ teaspoon salt;
5. ½ teaspoon ground red pepper;
6. A little Parmesan;
7. A few tablespoons of tomato sauce.

Make a lengthwise cut in the center of the cabbage to resemble a hemisphere of the brain. Transfer the cabbage to a baking sheet, drizzle with olive oil and sprinkle with chopped sage, salt and red pepper. You can also add other spices to your taste.

Wrap the cabbage in foil and bake in a preheated oven at 230 °C for 45-50 minutes, until soft. Then remove the foil, sprinkle the cabbage with grated Parmesan and return to the oven for a few more minutes. Transfer the finished cabbage to a serving dish and pour tomato sauce over it.

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Hi all! In this blog we post useful information on the topic what to cook for Halloween: 10 terribly delicious dishes. If you have questions or ideas that we did not cover in our article, write about it in the comments.

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