30 Scrumptious Halloween Food Ideas For Kids

Halloween is a special occasion enjoyed by children and adults alike. Being aware of the Halloween food ideas for kids could help you include delicious treats that add to the celebration. Wearing ghostly outfits, decorating homes with jack-o’-lanterns, and organizing Halloween-themed meals are all fun aspects of this three-day celebration.

While having fun decorating your home and planning for the scary outfits, you may dig into some scary but overly tempting Halloween recipes for children to double the party fun.

Keep browsing to explore scrumptious and enjoyable Halloween recipes to prepare dishes that your children and their friends will relish.

30 Delectable Halloween Recipes For Children

Here’s a list of 30 interesting Halloween recipes that will be a perfect addition to your child’s Halloween party.

1. Sweet potato pumpkin face

You will need:

• 1 large sweet potato (sliced into two-inch thick slices)
• 2tbsp olive oil
• 1tsp dried oregano
• 1tsp dried thyme
• Pinch of salt

How to prepare: 

1. Preheat the oven to 400°F (200°C).
2. Take a sweet potato slice and carefully make eyes and mouth on it using a sharp knife. Place it on a parchment lined baking tray.
3. Once all the slices are ready, coat them with olive oil using a silicone brush. Sprinkle oregano and thyme on top of it.
4. Sprinkle salt and bake the sweet potato slices for 40 to 45 minutes or until the edges turn light brown.
5. Transfer them to a serving plate and serve with a dipping of your choice.

2. Smoky bacon fingers

You will need:

• 1 (8oz.) pack bacon
• 1 (7oz.) pack cocktail franks
• ¼ cup brown sugar
• 1tbsp paprika
• ½ tsp cayenne pepper

How to prepare:

1. Preheat the oven to 350°F (176°C). Line a baking tray with parchment paper and set aside.
2. In a large mixing bowl, mix brown sugar, cayenne pepper, and paprika.
3. Take a bacon strip and lay it on a flat surface. Place a cocktail frank at one corner of the bacon strip and wrap the bacon strip to make a roll. Secure the wrap using a toothpick.
4. Once all the rolls are ready, place them on the baking tray and coat them with the brown sugar mixture.
5. Bake the bacon fingers for about 12 to 15 minutes or until they turn golden brown and crispy. Turn the fingers half-way through so that they don’t burn.
6. Transfer the fingers onto a plate and serve these sweet and salty treat with a dipping sauce of your choice.

3. Halloween mummy toast

You will need:

• 4 slices of round milk bread
• 4tbsp pizza sauce
• 4 cheese slices
• 1tbsp mixed herbs
• 1tbsp olive oil
• A few black olives (sliced)

How to prepare:

1. Cut thin strips from cheese slices.
2. Spread pizza sauce on the slices and sprinkle some mixed herbs over them.
3. Put the cheese strips on the bread in a cross-weave format to look like bandages. Repeat the process until all the bread slices have cross-weaved cheese on them.
4. Once done, put two olive slices on each bread slice such that the olives make the eyes.
5. Heat the olive oil in a saucepan over medium heat and toast the bread slices until the cheese begins to melt lightly.
6. Switch off the flame and transfer them to a serving plate. Serve immediately.

4. Butternut monster mouth

You will need:

• 2 green apples
• ½ cup strawberry (sliced)
• ½ cup white chocolate (melted)
• ½ cup peanut butter
• ¼ cup mini cocoa chips
• Handful of almonds (chopped into small pieces)

How to prepare: 

1. Place a butter paper on the plate. Put two thick drops of white chocolate on the paper and before they harden, top each of them with one piece of mini cocoa chips to make the monster’s eyes. Set the plate aside to let the chocolate dry.
2. Meanwhile, core the apples and cut them into four halves. Carve a mouth by cutting across the back of each apple piece. Once done, it will make the monster’s mouth.
3. Fill the mouth with peanut butter. Put chopped almonds pieces as teeth. To make the tongue, put a slice of strawberry at the center of the mouth.
4. Now, partially dip the chocolate eyes into the remaining melted chocolate and stick them on top of the apple slice to form the eyes. Press firmly so that the eyes stick.
5. Repeat the process until all the apple halves have been used to make monster mouths. Transfer the spooky Halloween mouths on a serving plate and serve.

5. Healthy jack-o’-lantern peppers

You will need:

• 50g bulgur
• 50g quinoa
• 30g pine nuts (toasted)
• ½ cup corn
• ½ cup cottage cheese
• 3 yellow bell peppers
• 2 garlic cloves (minced)
• 1 red onion (chopped)
• 1 tomato (chopped)
• 1 aubergine or eggplant (chopped)
• 2tbsp tomato paste
• 1tbsp olive oil
• 1tbsp lemon zest
• 1tbsp herbs mix

How to prepare:

1. Preheat the oven to 356°F (180°C).
2. Cut the top of the bell peppers and keep them aside as they will be used as lids to cover the bell peppers. Remove the seeds and the white flesh inside the bell peppers.
3. Make triangular eyes and mouth on one side of the bell pepper using a sharp knife. Once ready, keep the bell peppers aside.
4. Heat some oil in a saucepan and sauté the chopped onions on low flame for eight to ten minutes.
5. Add garlic, aubergine, bulgur, quinoa, pine nuts, corn, cottage cheese, tomato paste, herbs mix, and lemon zest. Cook the mixture for an additional ten minutes.
6. Fill each bell pepper with the mixture and close their top using the cut tops.
7. Put the peppers in a roasting tin, cover with foil, and bake for 35 minutes until the peppers turn slightly brown.
8. Transfer the peppers to a serving plate and serve with a dip of your choice.

6. Eyeball pasta

You will need:

• 1 cup ribbon pasta
• 1 cup marinara sauce
• 2 garlic cloves (minced)
• 1 onion (chopped)
• 2tbsp fresh parsley (chopped)
• 2tbsp Ciliegine cheese
• 1tsp kosher salt
• ½tsp black pepper powder
• 3-4 black olives(sliced)

How to prepare: 

1. Cook pasta as per the instructions given on the pack.
2. Transfer the pasta to a bowl and top it up with marinara sauce.
3. Stick olive slices on Ciliegine cheese to make the eyes. Place these eyes on top of the marinara sauce. Serve immediately.
4. You can add cooked veggies, meat, or chicken to this recipe to add texture and more flavors.

7. Halloween cupcakes

You will need:

For cupcake:

• 200g self-rising flour (sieved)
• 100g brown sugar
• 100g unsalted butter
• 4 eggs
• 2tbsp toasted nuts (chopped)
• 2tbsp dried fruits (chopped)
• ½ tsp vanilla bean paste
• 1tbsp orange zest

For the buttercream icing:

• 200g icing sugar (sieved)
• 100g unsalted butter (softened)
• 50g dark chocolate (melted)
• ¼ cup colorful sprinkles
• 2tbsp milk
• Orange food coloring

How to prepare:

1. Preheat an oven to 340°F (170°C).
2. Line the muffin tray with Halloween-themed cupcake paper liners. Set aside.
3. Mix the butter and sugar in a mixing bowl using an electric whisk until pale and fluffy batter forms. Gradually add one egg at a time to the batter.
4. Add vanilla bean paste, sieved self-rising flour, and a tablespoon of the orange zest. Mix everything well.
5. Fill two-thirds of each cup in the muffin tray with the batter.
6. Put the tray into the oven and bake on the middle shelf for about 15 minutes or until the crust turns firm and golden brown.
7. After 15 minutes, put the muffin tray onto a wire rack to cool, and meanwhile, prepare the icing.
8. Whisk butter into a smooth paste using an electric mixer. Gradually add icing sugar and whisk until a smooth mixture forms. Add the remaining orange zest and milk. Mix well.
9. Add a drop or two of the orange coloring into the icing mix and mix well. You can add more drops if you want a deeper orange color.
10. Transfer the icing mix into a piping bag with a star nozzle.
11. Take out the cupcakes from the muffin tray and put them onto a plate. Decorate them with icing and garnish with sprinkles. Serve.

8. Chocolate coated strawberry spiders

You will need:

• 1 pack oats cookies
• 1 cup strawberries
• 1 cup dark chocolate (melted)
• ½ cup white chocolate(melted)
• ⅛ cup mini chocolate chips
• ¼ cup goji berries (chopped)

How to prepare:

1. Line a tray with parchment paper and set aside.
2. Dip strawberries into melted dark chocolate and place them onto the tray. Save some chocolate to make spider legs.
3. Refrigerate the chocolate-dipped strawberries for 20 minutes, until the chocolate sets.
4. Dip goji berry pieces into white chocolate and stick two goji berries on each strawberry to make the spider’s eyes. Add definition by sticking a mini chocolate chip on each goji berry using the same melted white chocolate.
5. Place one strawberry spider on each oats cookie and make its legs with melted dark chocolate using a toothpick. Put all the cookies onto the tray and refrigerate for 30 minutes.
6. Serve with Halloween hot drinks or spooky mocktails.

9. Halloween octopus pot pie

You will need:

For crust:

• 2½ cups all-purpose flour
• 1 cup unsalted butter
• ½ cup chopped roasted nuts (almonds, walnuts, and cashew nuts)
• ¼ cup black olives (sliced)
• 1tsp brown sugar
• 1tsp salt
• 7tbsp water

For filling:

• 2 cups chicken breast (cooked and shredded)
• 2 carrots (shredded)
• 2 stalk celery (finely chopped)
• 1 onion (chopped)
• 1 russet potato (chopped)
• ½ cup green peas (frozen)
• ½ cup oats flour
• ½ cup milk
• 3 cups low-sodium chicken broth
• ¾tsp salt
• ¾tsp black pepper powder
• 1tbsp mixed herbs
• 1tbsp olive oil

How to prepare: 

1. Mix all-purpose flour, salt, and sugar using a food processor.
2. Add butter to the mixture and mix well. Add three tablespoons of water and blend the mixture using the food processor or an electric blender.
3. Add more water after blending the mixture every once or twice until the dough starts to hold together.
4. Transfer the mixture onto a plate, cover with a cling foil, and refrigerate for 30 minutes. Meanwhile, prepare the filling.
5. Heat olive oil in a skillet over medium heat and sauté all the veggiesfor two to three minutes. Add chicken shreds and oats flour. Mix everything well.
6. Pour in chicken broth and add salt, pepper, and mixed herbs. Mix well and simmer the mixture for five minutes until it begins to thicken.
7. Add milk and simmer the mixture for an additional minute. Once done, switch off the flame and set the mixture aside to cool a bit.
8. Take out the dough from the refrigerator and roll it out into a thin sheet using a rolling pin.
9. Cut circles of the same size as the rim of the ramekins. Set aside. At this point, save some dough to make tentacles, which would be placed outside the ramekins.
10. Once the circles are ready, fill the individual ramekins with the filling, and place the dough circles on the top of the filling.
11. Place the tentacles on the corners of the ramekins and bake at 425°F (218°C)for 20 minutes, until the crust turns golden brown.
12. Put two black olive slices on each ramekin to make the octopus’ eyes.
13. Once done, serve hot with special Halloween dipping sauce.

10. Tomato soup with ghosties

You will need:

• 1 cup low-sodium vegetable broth
• 400g tomatoes
• 3-4 bread slices
• 2 bay leaves
• 4tbsp olive oil
• 2tbsp fresh cream
• ⅓ cup onion (finely chopped)
• ½ tsp garlic paste
• Salt and black pepper powder, to taste

How to prepare: 

1. Heat two tablespoons of olive oil in a saucepan over low-medium heat.
2. Add bay leaves, chopped onions, and garlic. Sauté for five minutes until the onions turn golden brown.
3. Stir in chopped tomatoes, black pepper powder, and salt. Mix the mixture well.
4. Cover the saucepan and simmer the mixture on low heat until the tomatoes soften. In between, check the tomatoes and add a bit of water if they stick to the saucepan’s base.
5. Once the tomatoes soften, turn off the heat and discard the bay leaves. Set the saucepan aside until the tomatoes cool.
6. Blend the tomatoes into a smooth-flowing liquid using an immersion blender. Ensure no lumps are present.
7. Pour the tomato blend back into the saucepan, and add water and sugar. Simmer on low heat until the mixture boils. The soup is ready.
8. Turn off the heat and transfer the soup into a soup bowl. Make a spider web on the soup using fresh cream. Set aside.
9. Heat the remaining olive oil in a skillet over medium heat. Toast the bread slices until they turn golden brown.
10. Once the bread slices are toasted, cut ghost shapes from them using a ghost-shaped cutter or a sharp knife.
11. Place the ghosties near the soup bowls and serve. Enjoy Halloween with a healthy and soulful delight.

11. Choco-cinnamon skeleton cookies

You will need:

• 1 cup whole wheat flour
• 1 cup unsalted butter (melted)
• 1 cup white icing or frosting
• 2 cups dark brown sugar
• ¾ cup unsweetened cocoa powder
• 1 egg
• 1tbsp cinnamon powder
• 1tsp vanilla bean paste
• ¾ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt

How to prepare:

1. In a large mixing bowl, add the wheat flour, cocoa powder, cinnamon powder, baking soda, baking powder, and salt. Whisk the ingredients together until they are well combined. Set aside.
2. In a separate bowl, add butter and brown sugar. Mix well using an electric mixer for about five minutes until a light and fluffy mix forms.
3. Add egg and vanilla bean paste. Mix for an additional two minutes to get a creamy mix.
4. Gradually stir in wheat flour mixture and mix well for about five minutes until everything combines and turns into a soft dough.
5. Divide the dough into two halves and wrap the halves in cling foils. Refrigerate for an hour.
6. After an hour, put one piece of dough between two parchment paper sheets and roll it into a thin sheet of about one-fourth-inch thickness. Repeat the process with the other portion of the dough.
7. Once the dough sheets are ready, refrigerate them for about two hours.
8. Meanwhile, preheat the oven to 350°F (176°C). Line a baking tray with parchment paper. Set aside.
9. After two hours, take out the dough sheets and cut ghosties using a gingerbread man cookie cutter.
10. Put all the ghosties on the baking tray, around two inches apart from each other. Bake for 15 to 20 minutes until the cookies turn dark brown and crisp.
11. Take out from the oven and place on the wire rack to cool. Meanwhile, fill the icing into a piping bag with a fine nozzle.
12. Once the cookies cool down, decorate them by outlining a skeleton using the icing. You can use red or multicolored icing to make the cookies look spookier.

12. Deviled egg spider web

You will need:

• 6 eggs
• 1 avocado (cored and peeled)
• 1½  cup blueberries (frozen)
• 4tsp wasabi paste
• 2tsp lemon juice
• 1tsp black sesame seeds
• 1tsp salt

How to prepare:

1. Put eggs and blueberries in a saucepan filled with water and boil over low heat for five to seven minutes.
2. Turn off the heat and let the eggs and blueberries sit in the water for ten to 15 minutes.
3. Crack the boiled eggs and refrigerate them for at least six hours.
4. Cut the eggs into halves and scoop out the yolks into a bowl.
5. Add avocado, wasabi paste, lemon juice, and salt to the egg yolks and mash everything together using a fork until a smooth paste forms. Ensure no lumps are present.
6. Put the yolk mixture into a piping bag. Fill the hollowed boiled egg halves with the egg yolk mix.
7. Once all the halves are full, refrigerate the eggs for 20 minutes. Garnish with sesame seeds and serve.
8. You can add Italian seasoning and some chopped veggies to this Halloween-themed deviled egg recipe to make it tastier, healthier, and spookier.

13. The mini monster pizza

You will need:

• 4 mini pizza bread slices
• 1 cup mozzarella cheese (grated)
• ½ cup cheddar cheese (grated)
• 1 small zucchini (cut into thin round slices)
• 1 small onion (thinly sliced)
• 1 small tomato (thinly sliced into strips)
• 4tbsp pizza sauce
• 2 black olives (sliced)

How to prepare:

1. Preheat the oven to 375°F (190°C).
2. Spread pasta sauce on one side of the bread slice and layer it with grated mozzarella cheese. Do the same for other slices.
3. On each slice, put two zucchini slices as eyes. Put one olive slice on each zucchini slice to define the eyes.
4. Place one olive slice as nose below the eyes and a tomato strip as the mouth. Sprinkle grated cheddar cheese at the edges of the bread to make a thick outline of the face.
5. Repeat the steps on other slices or experiment with the placement of veggies to make different mini monsters.
6. Once all the slices are ready, transfer them to a baking tray and bake for around 15 to 20 minutes, until the cheese begins to bubble and the veggies begin wrinkling.
7. Transfer the mini monsters to a serving plate and serve with a dip or homemade sauce of your child’s choice.

14. Vampire punch

You will need:

• 250ml cranberry juice
• 850ml lemonade
• 5 limes (juiced)
• ½ cup gummy worms (optional)

How to prepare:

1. Pour all the ingredients, except gummy worms, into a pitcher and mix well.
2. Transfer some in a glass and drop in one or two gummy worms (optional) before serving.

15. Halloween punch with eyes

You will need:

• 2 cups homemade ginger ale
• ¼ cup unsweetened blackcurrant juice (concentrated)
• ¼ cup lychee syrup
• 2 canned lychees
• 2 blueberries
• A few ice cubes

How to prepare: 

1. Insert one blueberry in each lychee to make Halloween eye. Freeze for an hour to let the eyes set.
2. After an hour, put the lychees into a mason jar and fill it with some ice cubes.
3. Pour black currant juice, lychee syrup, and ginger ale. Stir and serve.

16. Monster burgers

You will need:

• 2 multigrain burgers
• 4 slices cheddar cheese
• 1 cup scrambled eggs (cooked)
• 1 small zucchini (thinly sliced)
• 1 big red tomato (thinly sliced)
• 1 big red onion (thinly sliced)
• 4tbsp homemade avocado and hummus paste
• 1tbsp Italian seasoning
• 4 black olives

How to prepare: 

1. Take two slices of cheese and cut them into the shape of a tongue. Set aside.
2. Take a burger and spread two tablespoons of avocado-hummus paste on its base. Sprinkle some Italian seasoning and put half a cup of scrambled eggs.
3. Layer the scrambled eggs with tomato, onion, and zucchini slices. Sprinkle some more seasoning, and place a cheese slice on the top.
4. Above the cheese slice, put the tongue cut-out such that it hangs out from the burger.
5. Cover the burger with its top bread, and the burger is ready.
6. Dip two zucchini slices into the avocado-hummus paste and stick them on the top of the burger to make the eyes.
7. Next, dip two olives into the avocado-hummus paste and place them one each on zucchini slices to complete the eyes.
8. Serve with Halloween mocktails or dipping sauce of your choice.

17. Halloween spiders

Image: Shutterstock

You will need:

• 2 slices of milk bread
• ½ cup pretzel sticks
• 1tbsp peanut butter
• 1tbsp raspberry jam
• 1tbsp roasted almond and cashew (coarsely powdered)
• 1tbsp mini chocolate chips

How to prepare:

1. Spread a tablespoon of peanut butter on one bread slice. Top the peanut butter layer with roasted nuts powder.
2. Take another slice and spread a tablespoon of raspberry jam on it. Place the bread slice over the other to make a sandwich.
3. Using a round cookie cutter, cut small rounds from the sandwich.
4. Put pretzel sticks on all the sides of the round bread pieces to make them look like spider legs.
5. Dip mini chocolate chips in peanut butter and stick them on the sandwich to make the spider’s eyes.
6. Serve these special Halloween spider sandwiches with pumpkin punch or ghost shake.

18. Halloween finger cookies

You will need:

• 1½ cup whole wheat flour
• ½ cup dark chocolate
• ½ cup almonds (blanched)
• ½ cup butter (melted)
• ½ cup brown sugar
• 1 egg
• 1tsp vanilla bean paste
• ½ tsp almond extract
• ¾ tsp salt

How to prepare: 

1. Whip butter and sugar in a mixing bowl until the mixture turns fluffy.
2. Add egg, almond extract, and vanilla. Mix well.
3. Stir in wheat flour and salt. Once the ingredients are well combined, cover the mixing bowl with a plastic wrap, and put it in the refrigerator for 40 minutes.
4. Meanwhile, preheat the oven to 325°F (162°C). Line a baking tray with parchment paper.
5. After 40 minutes, take one-fourth of the dough and roll it into a thin sheet.
6. Then, roll the sheet into a thick cylinder resembling a finger. Use a fork to mark lines on the finger and add texture.
7. Add an almond to the edge of the roll to make a fingernail. Press the almond gently but firmly into the dough so that it is secure.
8. Repeat the process with the remaining dough. Place all the wheat fingers on the baking tray.
9. Bake for around 25 minutes or until the fingers turn light golden. Take out the baking tray from the oven and place it on the wire rack to cool.
10. Transfer the fingers to a plate. Use melted dark chocolate to create an outline around the almonds. You may use red-colored jam to make it appear spookier.
11. Serve with a dip of your choice, salsa, or a glass of fruit punch. Transfer the remaining fingers to an airtight container and store in a refrigeratore the remaining in an airtight container for up to a week.

19. The mummy dogs

You will need:

• 4 hot dogs
• 1 pack crescent dough sheet
• 2tbsp olive oil
• 1tbsp Italian seasoning mix

How to prepare: 

1. Preheat the oven to 375°F (190°C).
2. Roll the crescent dough into a thin cylindrical string.
3. Once the dough looks uniform and smooth, cut it into the strips, each one-fourth-inch thick.
4. Take a hot dog and wrap the dough strip around it to look like a wrapped mummy. Leave some spaces while wrapping the dough so that the hot dog is visible through random openings. Repeat the process until all the hot dogs are wrapped.
5. Place the wrapped hot dogs on a baking tray. Brush them with olive oil and sprinkle some Italian seasoning.
6. Once done, put them into the oven and bake for ten to 12 minutes, until the dough becomes golden brown.
7. Transfer the wrapped hot dogs to a serving plate and serve with a sauce or dip of your choice.

20. Pumpkin-o-rice Krispies

You will need:

• 1 cup rice Krispies cereal
• mini marshmallows
• 3 pretzel sticks (broken into small pieces)
• 1tbsp unsalted butter (melted)
• 1tbsp cooking oil
• Orange food coloring

How to:

1. Heat butter in a saucepan over low to medium heat. Add marshmallows and stir.
2. As the marshmallows melt, add a few drops of the food coloring to get the desired color.
3. Once the marshmallows have melted completely, turn off the flame, and quickly add the Krispies cereal.
4. Gently stir and thoroughly mix the Krispies with the melted marshmallows. Set aside to cool for five to seven minutes.
5. Apply some oil or butter on your palms and make small pumpkin-like balls from the Krispies.
6. Once all the balls are ready, insert a piece of the pretzel stick into each ball to make their stem.
7. Transfer the mini pumpkins into a serving plate and serve.
8. You can add more details, such as pumpkin vine and leaves to the mini pumpkins.

21. Halloween boo-na-na pops

You will need:

• 1 ripe banana
• 1 ripe mango
• ½ cup white chocolate (melted)
• ½ cup mini chocolate chips (for making eyes)
• 1tbsp mixed nuts (chopped)

How to prepare:

1. Blend banana and mango into a smooth, lump-free liquid using a blender.
2. Pour the mixture into a mixing bowl and stir in chopped nuts.
3. Transfer the mixture into ice cream molds and freeze for 30 minutes.
4. After 30 minutes, take out the pops from the molds, dip them in melted white chocolate, and place them on a cookie sheet to let the chocolate dry.
5. While the chocolate dries, place two mini chocolate chips on each pop to make the eyes.
6. Serve right away or store in the refrigerator for later consumption.

22. Caramel candy apples

You will need:

• 3-4 small apples (red, green, or golden)
• condensed milk
• 2 cups brown sugar
• ½ cup unsalted butter
• ½ cup corn syrup (light)
• ½ cup roasted almonds (chopped)
• ½ cup walnuts (chopped)
• ½ cup sprinkles
• 1tsp vanilla bean paste
• ¼tsp kosher salt
• Wooden popsicle sticks (to hold apples)

How to prepare:

1. Line a baking tray with parchment paper and set aside.
2. Clean the apples with a dry cloth, remove their stems, and insert one stick in each apple. Set aside on a plate.
3. Next, heat butter, brown sugar, corn syrup, and salt in a saucepan over medium heat. Stir occasionally until the mixture comes to a boil.
4. Stir in condensed milk and cook the mixture until it reaches 250°F (120°C). Monitor the temperature using a candy thermometer.
5. Once the mixture reaches the stipulated temperature, turn off the heat and stir in the vanilla bean paste.
6. Dip each apple into the candy caramel. Twirl the apple to ensure it is well-coated with the caramel. Then, dip the apple into the almonds, nuts, or sprinkles.
7. Place the coated apple on the baking tray and refrigerate for ten to 15 minutes until they harden. Serve with Halloween-special punch, milkshake, or mocktail.

23. Hollow gingerbread cookies

You will need:

• 2½ cups whole wheat flour
• ½ cup dark chocolate (melted)
• ½ cup white chocolate (melted)
• ½ cup fine brown sugar
• ½ cup golden syrup
• 100g unsalted butter (softened)
• 1 egg yolk
• 1tbsp ginger powder
• 1tsp cinnamon powder
• ½tsp ground cloves
• Orange food coloring
• Readymade green-colored icing

How to prepare:

1. Preheat the oven to 356°F (180°C). Line a baking tray with parchment paper and set aside.
2. Use an electric mixer to beat the butter, sugar, and golden syrup until light and fluffy. Add egg yolk and beat the mixture well.
3. Add wheat flour, ginger powder, cinnamon powder, and cloves. Mix everything well.
4. Pour the mixture onto a flat surface and knead until you get a smooth dough. Wrap it in plastic wrap or cling foil and refrigerate for 30 minutes.
5. After 30 minutes, divide the dough into two even portions. Pick a portion of dough, dust its surface with some leftover flour, and roll it into a half-inch thick sheet.
6. Cut different shapes (pumpkin, ghosties, and circle) from the dough using cookie cutters. Place the cookies on a plate and refrigerate for 30 minutes.
7. After 30 minutes, transfer the cookies to the baking tray and bake for ten to 12 minutes until they turn golden brown. Set aside to cool.
8. Pour half of the white chocolate into a bowl and add a few drops of orange food coloring. Mix well.
9. Transfer the white chocolate mixture into a piping bag and layer the pumpkin-shaped cookies with it. Set aside.
10. Pour the remaining white chocolate into another piping bag and layer circular and ghosties-shaped cookies using it. Set aside.
11. Once the chocolate on the cookies dries, add details, such as dark chocolate eyes using a toothpick. To make stem and vines on the pumpkin cookies, use the readymade green-colored icing.
12. Serve right away or refrigerate for ten minutes before serving.

24. Zombie popcorns

You will need:

• 5 cups plain popped popcorn
• ¼ cup brown sugar
• ¾ tsp baking soda
• ⅛ cup unsalted butter
• ⅛ tsp salt
• 2tsp green food coloring

How to prepare:

1. Preheat the oven to 200°F (93°C). Line the baking tray with foil and set aside.
2. Add sugar, salt, butter, and corn syrup in a saucepan and bring the mixture to a boil over medium heat. Cook for four minutes while stirring constantly.
3. Stir in baking soda and green food coloring. Turn off the heat, add popcorn, and toss to coat them with the food coloring evenly.
4. Spread the popcorn on the baking tray and bake for an hour. Flip the popcorn every 15 minutes.
5. After an hour, transfer the popcorn to a bowl and serve.

25. Halloween smoothie

You will need:

• ½ cup fresh spinach
• ¼ cup frozen mango
• ¼ cup frozen pineapple
• ⅛ cup frozen blueberries
• ⅛ cup blackberries
• ¼ cup strawberry candies
• 1 cup water
• 1 ripe banana
• 1tbsp strawberry jam

How to prepare:

1. Make a Frankenstein face on a glass jar using a marker. Set aside.
2. Blend all the ingredients into a smooth-flowing smoothie. Ensure no lumps are present.
3. Pour the smoothie into the glass jar and line the glass jar’s rim with strawberry jam and strawberry candies. Serve immediately.

26. Pumpkin and ginger juice mocktail

You will need:

• 200ml fresh orange juice
• 100g pumpkin or butternut squash (peeled, deseeded, and chopped)
• 1 ripe pear (chopped)
• 1-inch thick ginger (thinly sliced)

How to prepare:

1. Stick spider stickers on mason jars and set them aside.
2. Blend all the ingredients into a smooth liquid. Ensure no lumps are present.
3. Pour the blend into mason jars and serve.
4. You can add a pinch of cinnamon and nutmeg to add more flavor to the recipe.

27. Halloween snot-tail

You will need:

• 100g pack lime jelly
• 750ml apple & pear juice
• 150ml homemade lemonade
• 1 cup mango juice
• ¼ cup gummy worms

How to prepare:

1. Prepare the jelly as per the instructions on the pack and keep it in the refrigerator to chill.
2. In a pitcher, mix apple and pear juice with the lemonade and put the pitcher in the refrigerator to chill.
3. Once the jelly looks set, break it into smaller chunks using a whisk.
4. Transfer the jelly chunks into the cocktail glasses and pour in the apple juice mixture.
5. Add one or two sour gummy worms into it and serve.

28. Witches broom

You will need:

• 4 pretzel sticks
• 1 large cheese block
• ½ cup chives

How to prepare: 

1. Cut the cheese block into small cylinders.
2. Use a knife or a cutter to cut the cylindrical piece into strips, resembling the brush or twigs of the broom. Cut from one end so that the strips remain attached at the other end of the cylindrical block.
3. Make a hole at the center of the intact end of the cylindrical piece of cheese.  Insert a pretzel into the hole to make the broom’s handle.
4. Wrap a piece of chive below the broom’s handle to give it a realistic look.
5. Repeat the process with other pieces of cheese.
6. Serve with a Halloween mocktail and hot salsa dip or dipping sauce of your choice.

29. Strawberry yogurt ghost

You will need:

• 2 cups unsweetened plain yogurt
• ½ cup strawberries
• ½ cup dark chocolate (melted)

How to prepare:

1. Dip strawberries in yogurt and place them on a plate. Refrigerate for 20 minutes.
2. Make ghost eyes and mouth with dark chocolate using a piping bag or toothpick. Refrigerate for ten minutes.
3. Transfer the strawberry ghost to a serving plate and serve right away.

30. Eyeball truffles

You will need:

• pack cream cheese
• pack goat cheese
• 2 green tortillas
• 1 cup Cheetos (crumbled)
• 1tbsp black olives (sliced)
• 1tbsp black sesame seeds
• 1tbsp poppy seeds
• Black pepper powder, to taste

How to prepare:

1. Preheat the oven to 375°F (190°C).
2. Cut the tortillas into bat-shaped wings using a cookie cutter or sharp knife. Place them on a baking tray and bake them for 15 minutes until they are crisp but not brown.
3. In a small mixing bowl, mix Cheetos crumbs, sesame seeds, and poppy seeds. Set aside.
4. In another bowl, mix the cream cheese, goat cheese, and pepper powder. Scoop a tablespoon of this mixture and make it into round balls by rolling the mixture between palms.
5. Coat the balls in the Cheetos crumb mixture and refrigerate until ready to serve.
6. Before serving, place crisp tortilla wings onto each cheese ball. You can also insert small pieces of tortilla to make the bat’s ears and black olive slices to make their eyes.

Halloween is a fun occasion, and children enjoy it a lot. Make this “trick or treat” celebration exciting by involving your children in the food preparation. Encourage them to be creative and innovative with food flavors and presentation. Support them in preparing dishes that are spooky yet delectable.

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Reviewer

Seeemaa BudhrajaDDHE & DNHE

   

Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India.

Read full bio of Seeemaa Budhraja