Halloween is coming soon but instead of just wallowing at home because of the current situation we’re experiencing right now, that doesn’t mean we can’t have fun and celebrate at home. Have the best Halloween celebration with your family and friends (through video-calls, of course) and share with them your best Halloween food creations and impress them! They’re so easy to make, and everyone will definitely love them.
Banana Mummy Pops
- Grab a tray and line it up with baking paper. Stick the lollipop sticks into each banana that’s been unpeeled and let it freeze until firm, for about 2 hours.
- Melt the white chocolate in a microwave before dipping the bananas into the chocolate to coat. Place it back on top of the baking paper and grab two M&Ms to place as the eyes of the Mummy.
- Melt more white chocolate as usual and grab a piping bag to fill it up with. Pipe out zigzags over the banana to make it seem like bandages and continue to do this step with the milk chocolate. Freeze it in the fridge until it’s time to serve.
Candy Corn & Peanut Butter Crunch
- Microwave the candy corn for 90 seconds and stop it every 30 seconds to stir.
- Immediately add the peanut butter into the mixture and mix it together.
- Form the mixture into small balls using a teaspoon and place them on a tray lined with baking paper. Then, freeze them for 15 minutes.
- For the chocolate chips, melt it in the microwave for 90 seconds, and stop it every 30 seconds until smooth.
- With the balls made earlier, dip and roll in the melted chocolate chips and place it back on the baking paper. Decorate with your choice of topping and serve!
Classic Halloween Cookies
- In a mixer, beat the butter and sugar on high speed for 5 minutes or until the mixture turns fluffy and pale.
- Add the room temperature egg along with vanilla extract, and beat until combined.
- Scrape every side of the mixing bowl to make sure everything is mixed and combined.
- Mix the dry ingredients such as cocoa powder, salt, baking powder and flour in a separate bowl. Then, add the wet ingredients. Mix on low speed until combined but don’t overmix it.
- Once it’s mixed, knead the dough with your hands, shaping it into a ball before wrapping it in plastic wrap. Let it chill in the fridge for 2 hours or overnight.
- When it’s time to bake, take it out of the fridge and let it sit on the counter for about 10 minutes.
- Roll out the dough and cut out the cookies to your desired shapes. Place them onto the baking paper and let it sit in the fridge for 10 minutes to chill.
- Then, bake your cookies for 9-10 minutes at 176ºC. After it’s baked, let it chill on the baking paper for 10 minutes before transferring them over to a wire rack.
- For the icing, mix the vanilla extract and powdered sugar. Gradually add in the milk until you’ve reached your desired and the right consistency. Then, you can divide the icing into three separate bowls to add your food colouring. After that, transfer the coloured icing into piping bags to decorate!
- Before we begin, wash and dry the apples. Insert the popsicle sticks into the apples and set them aside on a tray line with baking paper that’s greased with cooking spray.
- In a pot, mix the corn syrup, water and sugar together and cook over medium heat. Bring it to boil and cook until the mixture reaches 148ºC on the candy thermometer.
- Remove them from heat and add in the red food colouring before stirring carefully.
- Dip the apples into the candy mixture one by one and swirl around to make sure it’s coated evenly. Place them on the prepared baking paper and let it cool until hardened.
Jack O’ Lantern Bowls
- Start lining a tray with parchment paper. Blow balloons into an appropriate size like a bowl.
- In a bowl, pour the white chocolate chips and add 5 drops of orange food colouring. Heat in the microwave for about 30 seconds so the chocolate becomes melted and smooth. Mix.
- Grab the balloons that have been blown before and dip each of them into the chocolate. Roll it around to ensure that it covers the bottom of the balloon evenly. Transfer it to the parchment paper and let it sit for an hour.
- Once they are chilled, carefully draw the jack-o-lantern faces with the melted chocolate chips with a piping bag. Let it sit for 5 minutes.
- You can pop the balloons and carefully remove them fro the chocolate bowls that have been set. Scoop some ice cream inside and serve!
Candy Corn Ice Cream
- In a bowl, whisk the heavy cream until stiff peaks form. Pour and fold the sweetened condensed milk and drop a teaspoon of vanilla extract to mix all of them together.
- Divide the mixture into 3 separate containers.
- In one of the bowls, pour in 2 drops of red and yellow food colouring to make orange. In another bowl, add 2 drops of yellow food colouring.
- In dessert cups, start layering the ice cream on top of each other (white, yellow and orange). Top with candy corn and freeze in the freezer for 5 hours. When it’s ready, you can serve.
- To start, preheat the oven to 160ºC.
- Melt the cooking chocolate along with butter as usual. Mix well and let it chill.
- Beat the eggs with castor sugar and vanilla essence. Beat until it’s mixed well.
- In a separate container, sift the flour.
- Pour in the chocolate mixture earlier into the egg mixture and mix. After that, add in the sifted self-raising flour little by little. Then, mix evenly.
- Line a pan with baking paper and grease with butter. Pour in the brownie mixture you’ve just made earlier.
- Bake the brownies at 160ºC for 30-40 minutes.
- To make the spider-web on top of the brownies: Start melting the marshmallows in the microwave for 30 seconds in a microwave-safe bowl and stir till it’s smooth.
- Using a fork, dip the fork into the melted marshmallow and drizzle over the brownies to make it look like a spiderweb. Serve immediately.
Halloween Oreo Pops
- Melt the white chocolate chips in a microwave or using the double boiler method. Add a few drops of your choice of food colouring and mix. Set it aside.
- Grab some lollipop sticks and insert them into the Oreos carefully.
- Dip the Oreos into the coloured white chocolate mixture and make sure it’s coated evenly.
- Then, dip the coated Oreos into the chocolate rice to cover the top of the Oreos. Attach a candy-like M&Ms on the coated Oreos to make it look like it has eyes.
- Place them on a tray with baking paper and let it set in the fridge to harden. Then, serve.
Finger-like Pretzel Sticks
- To start off, melt the white chocolate using the double boiler method or in the microwave using a microwave-safe bowl.
- Add in a few drops of your choice of food colouring (preferably something bright other than dark colours to make them stand out) and mix.
- Dip the pretzel sticks into the coloured chocolate mixture and let it sit on a tray of baking paper.
- Place an almond slice on the pretzel stick to make it look like fingers. Then, let it harden in the fridge for a while before serving.
- Prepare the sponge cake according to the instructions in a pan. Allow it to cool in the pan and remove to a rack before covering it with a dish towel. This is to ensure it cools completely.
- Crumble and break the cake in a bowl until it turns into fine cake crumbs. Add the frosting into the cake with a rubber spatula until it covers and blends entirely.
- Roll the mixture into 1½ inch balls and let it sit on a tray lined with baking paper. Insert the lollipop stick firmly into each of the bowls. Then, let it chill in the freezer for an hour.
- Melt the white chocolate using the double boiler method and stir occasionally.
- Take the cake pops out of the fridge, it should be firm. Dip the cake pops into the white chocolate and let it coat entirely before placing them back on the tray. Let it sit outside at room temperature for 15 minutes. Decorate with your choice of candies and gel icing to make it look like eyeballs before serving!
Simple and easy, right? You’ll love these sweet treats! Can’t wait to try the Finger-like Pretzel Sticks and scare people with them. Check out our other available recipes we have on our website!