Don't waste time hunting for treat recipes this Halloween season — Spookywood's got you covered with the tricks!

 

PUMPKIN BALLS

Ingredients

• 8 cups unsalted popcorn (popped)
• 1 cup fine white sugar
• 1/4 cup butter
• 1/3 cup water
• 1/3 cup molasses (or light corn syrup as an alternative)
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Directions

Remove any unpopped kernels from the batch. Heat the butter in a sauce pan over medium heat along with the sugar, water, salt and corn syrup. When it's all melted to about 250*, add in the vanilla.

Spread out the popcorn on a pan sheet, then pour the candy glaze over the popcorn. Butter your hands and mold the popcorn into balls. Let them harden for about 30 minutes. Popcorn balls will keep fresh for around a week!

 

 

 

CANDY APPLES

Ingredients

• 6 apples
• Parchment paper
• Skewer sticks
• 2 cups fine white sugar
• 1/2 cup molasses (or light corn syrup as an alternative)
• 3/4 cup water
• 1/2 teaspoon of dye (red, orange and black are great for Halloween!)

Directions

Line a pan sheet with parchment paper. Wash and de-stem the apples. Push a skewer half-way through every apple. Heat the sugar, water, corn syrup and food coloring over medium heat in a saucepan and bring it to a boil (about 300*).

Dip the apples in the candy mixture until coated. Work quickly while it's hot! Let them cool for about 30 minutes before enjoying.

 

 

 

GREEN GAZPACHO AND BUTTERNUT SQUASH SOUP

Ingredients

Green Gazpacho

• 2 celery sticks
• 2 green peppers
• Handful of spinach
• Handful of basil
• 1/2 of a whole cucumber
• Green chile
• 3 garlic cloves
• 2 teaspoons sugar
• Parsley
• 1/4 cup champagne vinegar (or vinegar alternative)
• 1/2 cup olive oil
• 1/4 cup greek yogurt
• Salt and pepper
• Ice

Directions

Chop the veggies and greens, then toss them all into a blender with the ice and remaining ingredients. Blend until smooth. Serve chilled.

 

Ingredients

Butternut Squash Soup

• 1 large butternut squash
• 4 cups vegetable broth
• 1/2 cup onion or shallot
• 4 garlic cloves minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• Salt and pepper to taste

Directions

Preheat oven to 425*. Cut the squash in half and rub olive oil, salt and pepper on the insides. Lay the pieces flat down on a baking sheet and bake for about 50 minutes. When ready, let it cool for 15 minutes, then scoop the squash from the skin.

Heat a soup pot over medium heat and add the onion and olive oil. Heat for about 5 minutes. Add the garlic and cook for 2 minutes. Transfer to a blender (or use an immersion blender) and combine the onion and garlic with the squash.

Add in the remaining ingredients and blend until smooth. Serve warm.

 

 

 

PUMPKIN HAND PIES

Ingredients

Click here to check out this 6-piece pumpkin shape cookie cutter set on Amazon for $6.

• 1 pack (2 rolls) of refrigerated pie dough
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice
• 1 large egg
• Flour to dust your table

Directions

Preheat oven to 400*. Unroll the dough on a floured surfaced. Use a cookie cutter to shape the crust. Whisk the pumpkin puree, brown sugar, maple syrup and pumpkin spice in a bowl. Place a tablespoon of filling in the centers of a dough. Place another slice on top, then use the tip of your fork to seal the edges of the hand pie. 

Mix the egg with a splash of water. Brush the egg wash over each hand pie. Bake for 12-14 minutes or until golden brown.

 

 

 

MUMMY PIGS

Ingredients

• 10 hotdogs
• 1 8 oz. (8 count) can refrigerated crescent roll dough
• Ketchup and mustard

Directions

Heat oven to 375*. Unroll the dough and slice the pieces into long strings (thinner than the triangles that crescent dough usually is packaged in). Wrap the thin dough strips around each hotdog for a mummified appearance.

Bake for 14-17 minutes or until golden brown. Cool and enjoy!

 

 

 

BEEF BROOMS

Ingredients

• 1 snack pack of slim jims or beef stick alternative
• Pack of string cheese
• Green onion

Directions

Tear apart the string cheese and cut into strands of 2-3 inch pieces. Wrap the cheese around the base of each beef stick and tie it securely using sliced green onion.

 

 

PUMPKIN PUKE DIP

Ingredients

• Small pumpkin
• Tortilla Chips
• 8 oz. American cheese
• 4 oz. mozerella cheese
• 4 oz. pepperjack cheese
• 2 cups shredded chicken
• 1/2 cup heavy cream
• 1 cup milk
• 1 cup diced tomatoes
• 1 cup chopped onion
• 1/2 cup flour
• 1/3 cup butter
• 1/8 cup chopped bell or jalapeno pepper
• Salt and pepper

Directions

Carve your pumpkin and scoop out the insides. Over medium heat, melt the butter, onions and peppers. Add in the tomatoes and cook for five minutes. In a separate pan, add a half cup butter and melt it. Stir in the flour and heavy cream. Mix in cheeses and milk. It'll take about 15 minutes for the cheese to fully melt.

Once the cheese melts, you can toss in the buttered peppers and onions. Pick up some shredded or rotisserie chicken for savoriness. When it's all mixed together, pour the dip through the inside of the pumpkin until it oozes from the mouth.

This dip is spooky delicious served with tortilla chips, chopped chilly veggies and warm pretzels!

 

 

 

CINNAMON DOUGHNUTS

Ingredients

• 8 oz. whole milk
• 1 lb. all-purpose flour
• 2 tablespoons fine white sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 large egg
• 1/3 cup olive oil

Directions

Mix the milk, sugar and yeast. Let sit for 15 minutes. Add egg, flour, salt and oil and mix until doughy. Mix and knead dough for 15 minutes. Mold the dough into balls. Cover and refrigerate for 8 hours.

Press the balls about halfway, then cut holes in their centers. Let the doughnuts sit for another 45 minutes. Then, brush with olive oil. 

In a deep fryer, heat the oil to 350*. As the oil is heating, mix up a bowl of white sugar and cinnamon for the doughnut dust. 

Gently sink the doughnuts into the fryer and fry for 3 minutes until golden brown, flipping halfway. After frying, let the doughnuts sit for a minute then dip them in the cinnamon sugar. 

 

 

 

BLOODY BONES

Ingredients

• 1 lb. refrigerated pizza dough
• 2 tablespoons unsalted butter
• Shredded parmesan cheese
• Shredded mozzarella
• Marinara sauce

Directions

Preheat oven to 375*. Divide the dough into 10 balls. Roll the balls into ropes, then cut a slice at the end of each rope (both ends). Shape the slices to look like bone knobs. 

Brush the bread bones with melted butter and sprinkle with parmesan (wait on the mozzarella). Bake for 15 minutes, then add the mozzarella and bake for another 5 minutes. Serve the bones fresh and warm with a side of hot marinara!

 

 

 

JACKORINES

Ingredients

• Cutie tangerines or oranges

• Black sharpie

• Basket

Directions

Keep a basket of citruses nearby during the fall season. To make eating the fruit even more eerily delightful, draw jack-o-lanterns faces on them! This doubles as festive kitchen and green house decor.

 

 

 

PIZZA BREAD

Ingredients

• Sliced sourdough bread (or choice alternative)
• Pasta sauce (pizza or marinara also work)
• Italian cheese slices
• Meats for topping if you like
• Olives
• Garlic powder
• Olive oil

Directions

Preheat oven to 400*. Drizzle olive oil over your bread slices. Dash with garlic salt or powder. Spread sauce over each slice and top with cheese slices and preferred toppings. Bake for 15 minutes. 

 

 

 

MUNCHIE MONSTERS

Ingredients

• Apples
• Peanut butter
• Mini marshmallows
• Toothpicks

Directions

Cut apples into slices. Spread with peanut butter or butter alternative. Line with marshmallows, and add another apple slice. Pick the top of the snack with two toothpicks to make the eyes. Dot the marshmallows with a drop of food dye or chocolate syrup to add pupils.

 

 

 

CANNIBAL CANAPÈS

Ingredients

• Proscuitto
• Mozzarella pearls
• Green olives

Directions

Arrange the proscuitto in a flower shape with an open center space for the mozzarella. Add one mozzarella pearl inside and top with a halved green olive. Don't toss the pits! Those will give this appetizer an eye and pupil appearance.

 

 

 

HOMEMADE GUMMY WORMS

Ingredients

• 3 packs of unflavored gelatin
• 2 packs of flavored gelatin (any flavor works! sugar free ones, too)
• 1 Koolaid pack (any flavor)
• Water

Directions

Mix all ingredients together in a bowl with one cup of boiling water. Pour into an 8x8 dish and refrigerate until solidified (or pour into worm molds). If not using a worm mold, you can cut the jello into thin worm-like strands.

Worms and Sea Life Silicon Candy Gummy Mold for $12 on Amazon

 

 

 

SOUR CHIPS

Ingredients

• Pickle chips (spicy if you like)
• Electric food dehydrator (check out this one on Amazon for $39)

Directions

Dehydrate dill pickles for 8 hours. Sweet pickles may take up to 12-16 hours to fully dehydrate. Store for a sour, crunchy snack!

  

 

 

SWEET POTATO PUMPKIN SOUP

Ingredients

• Small pumpkins to use as serving bowls
• 4 cups vegetable stock
• Olive oil
• 1 1/2 (15 oz.) cans of 100% pure pumpkin
• 1 1/2 (15 oz.) cans of sweet potato
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper
• Garnishes: coconut cream, pumpkin seeds and herbs

Directions

Slice your serving bowl pumpkins and clean out their insides. 

Slice your onions and cook in a saucepan over medium heat with oil. Add the canned pumpkin, sweet potatoes and spices. Cook for about 2 minutes. Add the vegetable stock and simmer for 25 minutes.

Blend the mixture until smooth. Pour into serving pumpkin bowls then drizzle and garnish.

 

 

SUGAR SPOOKS

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups butter
• 1 1/2 cups fine white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• Cookie cutters

Icing

• 4 cups powdered sugar
• 1/4 cup meringue powder
• 6 teaspoons water
• 1 teaspoon vanilla
• Food coloring dyes
• Icing bags and tips

Directions

Mix butter, eggs and sugar first. Add the egg and vanilla and mix. Next, toss in the flour, salt and baking powder. Mix until even.

Cover the dough and refrigerate for 3 hours or overnight. When ready to bake, preheat the oven to 325*. Flatten the dough to 1/4th its thickness, then use Halloween cookie cutters and cut the dough.

Bake on parchment paper for 13 minutes or until golden brown. Mix your icing ingredients in a bowl, then use piping bags to decorate cookies. Let them harden for 8 hours before eating.

 

 

SHORTIE NUT SKELESAMS

Ingredients

• 1 3/4 cup all-purpose flour
• 1 cup unsalted butter
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 Cup granulated sugar
• 2 teaspoons vanilla
• 1/2 cup skinned and toasted hazelnuts
• 1 cup Nutella

Directions

Whisk the flour, baking powder, and salt together. In a separate bowl, mix the butter, sugar, and vanilla. Grind the hazelnuts and cornstarch in a processor. Add the hazelnut/cornstarch mixture to the buttered sugar and mix for a few minutes.

Add the flour mixture and beat until doughy. Cut dough into two pieces and refrigerate for 3 hours or overnight. When ready to bake, preheat oven to 375*.

Line a baking sheet with parchment paper. Use a skeleton cookie cutter to cut the dough into 1/4 inch pieces and place them one inch apart on the baking sheet. Bake for 13 minutes or until golden brown.

Anatomical human skull cookie cutter $15 on Amazon

Let the cookies cool for about 15 minutes before dressing. Add a teaspoon of Nutella on a cookie and top with another cookie to make a sandwich. Dust with powdered sugar. 

 

 

 

PUMPKIN MUFFINS

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin
• 2 large eggs
• 1 1/4 cups fine white sugar
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup apple juice
• Muffin paper liners

Directions

Preheat oven to 350*. Line a muffin pan with paper liners. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

In a separate bowl, whisk the sugar, oil, pumpkin, eggs, and apple juice together until blended. Pour pumpkin mixture into flour mixture and fold with a rubber spatula until combined.

Divide batter among prepared muffin cups filling 3/4 full. Bake for 20 - 25 minutes. Let cool in muffin pan for 30 minutes then transfer to a wire rack to cool overnight. 

 

 

 

SPIDER EGGS

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• Dash of Texas Pete
• 1/2 teaspoon fine white sugar
• 1/4 teaspoon garlic powder
• Dill weed
• Salt, pepper and paprika

Directions

Add 1/2 inch water to the bottom of a medium-sized saucepan with a lid. Over medium heat, bring the water to a boil. Gently lower the eggs into the pot. Cook for 12-15 minutes. When, settle the eggs in an ice bath until they are cool.

Peel the eggs and slice them in half. Pick out the yolk and toss those into a separate bowl. Mash the yolk with a fork and add mayo, dijon mustard, hot sauce and garlic powder. Mix until creamy. Add dill, salt, pepper and paprika to taste. Spoon the mixture back into the whites, chill and serve.

 

 

 

 

CHOCOLATE PISTACHIO CUPCAKES

Ingredients

• 2 cups all-purpose flour

• 2 large eggs
• 2/3 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 4 ounces unsweetened chopped chocolate
• 3/4 cup melted butter
• 1 3/4 cups fine white granulated sugar
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup espresso

Frosting

• 2 cups room temperature butter
• 2 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 5 cups powdered sugar
• 2 drops green food coloring
• Garnish: 1 cup chopped pistachios as

Directions

 

 

 

CREEPY CREPES

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• Whipped cream
• Fruit preserves

Directions

In a large bowl, mix together flour and 2 eggs. Add the milk and water, then add the salt and butter. Beat until smooth.

Heat a frying pan over medium-high heat. Pour or scoop 1/4 cup of the batter onto the griddle for each crepe. Cook the crepe for about 2 minutes, until the bottom is light brown and flip.

Cut jack-0-lantern shapes in the crepes to stack, then add an apricot or fruit preserve in the center for contrast. Top with whipped cream. 

 

 

BREAKFAST BOOFAITS

Ingredients

Breakfast parfaits can have a wide range of ingredients. For Halloween boofaits, stick with white, orange, bright green, yellow, black, brown and purple ingredients.

Granola bars, overnight oats, pineapples, mangos, mandarins, bananas, kiwis, chocolate chunks, pecans and nuts, yogurts, fruit glazes, and blackberries are perfect options! Layer mason jars or tall sealable glasses and containers with various treats, chill and enjoy at your early convenience.