Treat yourself

Spooky creations for any Halloween party

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Back to Article

Treat yourself

Robert Liu and Jahan Razavi

GRAVEYARD CAKE

Who doesn’t love a chocolate cake? Make this tasty dessert that fits the theme of Halloween by adding some tombstones on top.

Ingredients:

2 1/4 cups sifted flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1/3 cup boiling water

3/4 cup milk

2 sticks (or 1/2 lb) and 2 tbsp unsalted butter

1 1/2 cups sugar

3 eggs

2 tsp vanilla extract

16 oz can of chocolate frosting

Various cookies

Milanos (for tombstones)

1 tube black icing

Instructions:

1. Preheat the oven to 350 F. Grease a 13-by-9 inch pan and sprinkle in flour until coated.

2. Whisk the flour, baking soda and salt in one bowl. Stir the cocoa, water and milk until smooth in another.

3. Use a mixer to whisk the butter and sugar until fluffy. Add in the flour and cocoa mixtures.

4. Spread the batter in the pan. Bake, rotate once halfway and cook until a toothpick inserted comes out clean.

5. Cool in the pan for one hour, then remove the cake from pan.

6. Crush cookies and cover the top and sides. Add chocolate frosting.

7. Pipe “RIP,” a grave symbol and other desired Halloween related words onto the cookies and place on top.

Source | myrecipes.com


SWAMP MONSTER SPAGHETTI

Halloween treats don’t just have to be sweet. Prepare this quick pasta dish and enjoy a healthier treat this Halloween.

Ingredients:

For sauce:

2 pounds 80/20 ground beef

3 1/2 teaspoons Kosher salt separated

2 1/2 teaspoons black pepper separated

1 tablespoon olive oil

1 yellow onion finely diced

1/2 red bell pepper seeded, stemmed and finely diced

2 cloves minced garlic

1 large 28 ounces can crushed tomatoes

1 small 14 ounces can crushed tomatoes

1 tablespoon tomato paste

1 tablespoon granulated sugar

Instructions:

For pasta:

Salt

1 pound dried spaghetti

1/2 teaspoon black gel food coloring

1/3 whole pimento-stuffed green olives

Instructions:

Sauce:

1. Place ground beef, 2 tsp salt and 1 tsp pepper in Dutch oven (or large saucepan) over medium-high heat. Break apart with spatula and cook until browned (around 10 minutes). Stir often.

2. Place the meat into a colander. Clean the Dutch oven and add tomatoes, paste, sugar, 1.5 teaspoon salt and 1.5 teaspoon pepper. Stir and simmer for 20 minutes on medium-low heat. Set this aside.

3. Add onions and peppers to heated pan, sauté with oil for five minutes, add garlic and sauté for one minute.

Spaghetti:

1. Stir food coloring in boiling water, then add the spaghetti. Cook the spaghetti according to instructions on the package. Transfer to platter and add the sauce. Bon Appétit!

Source | theanthonykitchen.com


BLOODY CUPS

For vegans, Halloween can be a difficult holiday, since most treats require milk or eggs. But never fear! This unique recipe, tailored to vegans, is easy to modify.

Ingredients:

1 cup frozen raspberries

1 tablespoon rice syrup or maple syrup

1 3/4 cup vegan baking chocolate or chocolate chips

Instructions:

1. Heat the frozen raspberries in a small pot on medium-high heat until soft. Mash the raspberries until there are no large chunks and add rice syrup. Stir the mixture and set aside to cool.

2. In a double boiler, melt one cup of chocolate. Meanwhile, place eight muffin liners in a muffin pan.

3. Place about 1 1/2 teaspoons of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place it into the fridge for a few minutes until the chocolate hardens.

4. Melt 3/4 cup of chocolate into the double boiler. Meanwhile, add about a teaspoon of raspberry filling into the chocolate coated muffin liners. Once the chocolate has melted, pour it over the raspberry filling. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about five minutes, then remove cupcake liners.

Source | elephantasticvegan.com


VAMPIRE CUPCAKES

The perfect Halloween treat, these cupcakes provide a traditional red velvet cake in a simpler form serving as a tasty snack for this iconic holiday.

Ingredients:

For the cupcake:

1 3/4 cups cake flour

1 cup granulated sugar

1/4 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

For the frosting:

8 ounces packaged cream cheese at room temperature

6 tablespoons cubed unsalted butter at room temperature

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

Instructions:

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

2. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

3. Add the buttermilk mixture to the flour mixture and stir until incorporated. Divide the batter among the cupcake liners. Bake for 16 to 18 minutes, until a toothpick can come out of  a cupcake with moist crumbs. Remove cupcakes from tin and cool completely.

4. Microwave chocolate and coconut oil together in a small microwave-safe bowl for about one minute, until completely melted.

5. Use a knife to cut out and remove cake from the middle of each cupcake. Do not cut to the bottom, but leave a 1/4-inch border around the side. Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens

6. Whisk together the jam, one drop of red food coloring and one tablespoon water in a small bowl until completely smooth. Spoon one tablespoon of the jam into each of the chocolate holes; set aside.

7. Cream cheese frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Add the confectioners’ sugar and vanilla and beat until light and fluffy, about one minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

SOURCE | foodnetwork.com