5 spooky Halloween foodies to try!

Having a Halloween party this year? Stuck for some spooky yet tasty themed treats to give to your guests? Well here at Mollie & Fred we’re here to help. We have 5 easy yet delicious Halloween themed recipes you can make which will make your party the talk of the town.

FRUIT JACK-O-LANTERNS

These cute and healthy desserts are not only easy to make but make awesome table centre pieces too!! People will be going mad for these guilt free snacks.

INGREDIENTS
Medium Navel Oranges
Mixed Fruit

DIRECTIONS
1. Slice off the tops of the oranges
2. Using a spoon, scoop out the inside of the oranges
3. Carefully, with a sharp knife, cut out faces on each orange to resemble Jack-O-Lanterns.
4. Fill each orange with mixed fruit and serve.

TANGERINE PUMPKINS & BANANA GHOSTS

These Banana Ghosts and Orange Pumpkins are not only are totally adorable, but they’re actually good for you. Now that’s a crazy thought on Halloween, isn’t it?!

INGREDIENTS
Bananas
Chocolate chips
Mini Chocolate Chips
Oranges
Celery

DIRECTIONS
1. Cut each banana in half and peel.
2. Cut bottom at angle to help ghost stand.
3. Using a toothpick in a circular motion, make a hole for each eye and the mouth.
4. Use mini chips for eyes and regular chip for mouth.
5. Peel each orange.
6. Use a soft bristled brush under cool water to help remove white pithy material.
7. Take a small piece of celery and cut into small pieces to make stems and insert.

DRACULA TEETH

Feed your dark side with these sweet and nasty Dracula teeth. So simple, yet so effective!

INGREDIENTS
Pack of your favourite chocolate chip cookies.
Prepared vanilla frosting, dyed red.
Miniature marshmallows
Peeled slivered almonds

DIRECTIONS
1. Cut each cookie into halves
2. Frost the bottoms of all cookie halves with frosting.
3. Place 6 marshmallow teeth around curved perimeter of the half cookies. For additional support, an additional marshmallow can be placed behind the teeth.
4. Frost the top halves of cookies with the frosting.
5. Insert two almond slivers in between teeth for fangs. If fangs do not stay in place, dip tips into frosting.

MUMMY HOT-DOGS

The kids will LOVE these mummy hot dogs! Add extra gore by adding splashes of tomato sauce for a bloody effect!

INGREDIENTS
1 (8-ounce) tube crescent rolls
8 hot dogs
Mustard, for garnish

DIRECTIONS
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. Roll out the crescent rolls into one sheet, placing 2 triangles together by pinching the seams to make a square. Using a pizza cutter or sharp knife, cut each rectangle into 6 strips.
3. Wrap 3 strips around each hot dog, leaving a little space at the top for the “eyes.”
4. Place into oven and bake until golden brown, about 20 minutes.
5. Let cool 5 minutes before adding dots of mustard for the “eyes.” Serve immediately.

SPIDER CUPCAKES

These easy spider cupcakes are a must this Halloween, and such a fun way to get the kids in the kitchen!

INGREDIENTS
For the Cupcakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup milk

For the chocolate glaze
1/2 cup confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon milk

For the spiders
1/2 cup chocolate sprinkles
24 candy eyeballs
Black string liquorice, cut into 2-inch strips

DIRECTIONS
1. Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine flour, baking powder and salt.
3. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in centre comes out clean. Remove from oven and cool completely on a wire rack before frosting.
5. To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
6. Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
7. Place 2 candy eyeballs on each cupcake.
8. Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert liquorice into each hole.


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