Halloween Recipes

Eat, drink and be scary with our spooktacular Halloween recipes!

Spicy Gingerbread Vampires

Ingredients

Instructions

  • Cream the butter and sugar together, stir in the golden syrup and egg yolk then sift in the flour, salt, baking powder, bicarbonate soda, cinnamon, cloves, ginger and nutmeg and combine until smooth. Cover the mixture and place in the refrigerator for 2 hours.

  • Preheat the oven to 180C, lightly dust a clean work surface with flour and roll out the dough. Cut in to the shape of a gingerbread men using a cookie cutter and place each biscuit at least 2 inches away from one-another on a baking tray.

  • Bake for 10 minutes or until golden brown, leave to cool completely before icing with a spooky set of fangs!

Blood Orange Cocktail

Ingredients

  • 30ml Gin
  • 22ml Elderflower Liquer
  • 2.5 teaspoons Lime Juice
  • 75ml Ginger Ale
  • 30ml Blood Orange Juice
  • 1 Blood Orange
  • Ice
  • Fresh Mint
  • 1 teaspoon Coconut Sugar
  • 2 Strawberries

Instructions

  • Muddle two strawberries, a slice of blood orange, coconut sugar and a mint leaf at the bottom of a glass. Tip in the gin, lime juice and ginger ale and mix. Add ice and garnish with a slice of blood orange and fresh mint.

Witch Finger Biscuits

Ingredients

Instructions

  • Cream the butter and sugar together, beat in the egg, vanilla extract and almond extract.

  • In a separate bowl, combine the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture until a dough forms. Divide the dough in to four pieces, cover with clingfilm and place in the fridge for an hour.

  • Remove one piece of dough from the fridge, roll the dough in to 1 inch balls, shape in to fingers, use a knife to make indentations for the knuckles (see picture) and push a whole almond on to the end of each finger.

  • Preheat the oven to 160C, place the fingers on to a baking tray lined with baking paper and bake for 20 minutes or until lightly golden.

Squid Ink Seafood Spaghetti

Ingredients

  • 340g Squid Ink Spaghetti
  • 450g Seafood (Prawns, Shrimp etc)
  • 2 teaspoon Olive Oil
  • 6 Garlic Cloves sliced
  • 2 tablespoons Tomato Puree
  • 283 Cherry Tomatoes
  • 78ml White Wine
  • 1/2 teaspoon Jalapeno Flakes
  • 2 Lemons
  • 10g Basil
  • 4 tablespoons Butter
  • Salt to taste
  • Pepper to taste

Instructions

  • Meanwhile, heat the olive oil in a pan, add the garlic until lightly browned, tip in the tomato puree and stir. Add the cherry tomatoes, white wine, jalapeno and 60ml of water. Season the mixture with salt and pepper, cook while stirring occasionally until the tomatoes have softened.

  • Bring a pot of salted water to a boil, add the spaghetti and bring to a simmer. (Keep 125ml of pasta water).

  • While the spaghetti is cooking, tip the shrimp in to the tomato mixture, season with salt and pepper and heat until cooked. Tip the pasta, the 60ml of left over water, butter and the zest and juice of one lemon to the pan. Cook until the pasta is coated, season with salt and pepper. If too dry add extra pasta water. Remove from the heat and stir in the basil.

Spiced Spider Biscuits

Ingredients

Instructions

  • Combine the flour, baking soda, salt, cinnamon, nutmeg, allspice and ginger in a mixing bowl.

  • In a separate bowl, cream the sugar and butter together, beat in the eggs, vanilla and golden syrup. Add the flour mixture and mix until thoroughly combined.

  • Split the dough in half, wrap in clingfilm and place in the refrigerator for a couple of hours.

  • Preheat the oven to 190C, line a baking tray with baking paper, roll out the dough on to a clean work surface and cut in to circles using a cookie cutter. Place on the prepared baking tray with a decent amount of space between each biscuit and bake for 10 to 15 minutes or until golden brown. Leave to cool.

  • Once cool, melt the chocolate, add to a pipping bag and pipe six lines on to the biscuits to represent legs (see picture). Place a chocolate in the centre of the biscuit, using a mixture of icing sugar and a little water, pipe two white dots on to the chocolate for eyes.

Natural Green Cupcakes

Ingredients

  • Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 115g Butter
  • 180ml Almond Milk
  • 170g Maple Syrup
  • 1 Banana
  • 170g Spinach
  • 1 teaspoon Spinach Powder
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Instructions

  • Preheat the oven to 170C and line a cupcake tin with cupcake cases.

  • In a mixing bowl, combine the cinnamon, baking powder, baking soda, salt and spinach powder.

  • Heat the butter until slightly melted, tip in to a blender a long with the spinach, milk, egg, maple syrup, banana and vanilla until completely blended and smooth.

  • Spoon the mixture in to the prepared cupcake cases, place in the oven, bake for 20 minutes or until baked through. Leave to cool and get creative with decorations!

Spooktacular Halloween Biscuits

Ingredients

Biscuits

  • 125g Butter
  • 125g Sugar
  • 4 tablespoons Golden Syrup
  • 350g Flour
  • 1/2 teaspoon Ground Mace
  • 1/2 teaspoon Cinnamon Powder
  • 1 teaspoon Bicarbonate of Soda
  • Icing Sugar

Instructions

  • Preheat the oven to 190C, line a baking tray with baking paper and melt the butter, sugar and golden syrup together in a pan.

  • In a separate bowl, sift the flour, bicarbonate soda, ginger, mace, cinnamon and combine.

  • Slowly add the flour mixture to the wet ingredients until a dough forms, add some milk if too dry.

  • Roll out the dough, use Halloween cutters to form the shape of each biscuit, place on the prepared baking tray and bake for 10 minutes or until slightly golden. Leave to cool before decorating.

Dark Chocolate Orange Macarons

Ingredients

Instructions

  • Using a food processor, combine the flour and icing sugar and sift in to a bowl.

  • Beat the eggs until a foam-like consistency forms, add two tablespoons of sugar, beat and repeat this process until all sugar is dissolved. Continue to beat until you have a thick, glossy meringue.

  • Fold in some of the flour mixture until combined then a little more and repeat until fully combined. Add food colouring and fold. Add the mixture to a piping bag, line a baking tray with baking paper and pipe circles on to the baking paper.

  • Bang the tray against the work surface a couple of times to remove air, leave to sit for 30 minutes. Preheat the oven to 150C, place in the bottom of the oven for 15 minutes then leave to cool completely.

  • Heat the cream and orange zest in a saucepan until close to boiling, tip in the chocolate and leave for a couple of minutes. Stir until a smooth texture forms. Add the butter, stir the mixture until smooth and place in the refrigerator for half an hour.

  • Add the chocolate mixture to a clean pipping bag, pipe onto one half of the macarons, sandwich with a macaron and leave to set.

Spooky Brain Cupcakes

Ingredients

Cupcakes

Icing

  • 140g Butter
  • 450g Icing Sugar
  • 2 tablespoons Almond Milk
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Almond Extract
  • Beetroot Powder

Instructions

Cupcakes

  • Preheat the oven to 180C, line a cupcake tin with cupcake cases, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.

  • In a separate bowl, cream the butter and sugar together, add one egg at a time while beating then tip in the vanilla extract and mix.

  • Add half of the flour mixture, combine, then pour in half of the buttermilk and mix. Tip in the remaining flour mixture, combine, add the remaining buttermilk and mix thoroughly.

  • Spoon the mixture in to the prepared cupcake cases, place in the oven and bake for 20 minutes or until baked through. Leave to cool.

Icing

  • In a clean bowl, combine the butter, icing sugar, milk, vanilla extract, almond extract and salt until fluffy. If too thick, add a little more milk. Stir in beetroot powder until you have the colour you desire.

  • Using a piping bag, ice the cupcakes with a thin layer of icing, smooth with a knife, pipe a line in the middle of the cupcake and on either side create a wiggly line (see picture). Repeat until all cupcakes are iced then enjoy!

Black Burger Buns

Ingredients

Instructions

  • In a large mixing bowl, whisk the yeast, sugar, warm water and warm milk together and leave to stand for 5 minutes.

  • In a separate bowl, combine the flour, charcoal powder and butter until a bread crumb texture forms.

  • While continuously mixing, add the eggs and slowly pour in the yeast mixture until thoroughly combined then mix for a further 10 minutes. (Make sure you're scraping down the side of the bowl to combine all the ingredients).

  • Using clingfilm, cover the bowl and leave to sit. Once the dough has doubled in size, lightly dust a clean work surface with flour and knock back the dough on the work surface to remove air bubbles.

  • Cut the dough in to 12 equal pieces, roll in to balls, line a baking tray with baking paper and evenly space out each ball of dough on to the tray. Cover the tray with clingfilm and leave until the dough balls have doubled in size.

  • Preheat the oven to 180C, brush the rolls with some water, scatter nigella and sesame seeds on top and place in the oven for 25 minutes.

Black Bean Spaghetti & Roast Pumpkin

Ingredients

  • 55g Black Bean Spaghetti
  • 1/2 tablespoon Butter
  • 1/2 Lime
  • 15g Cilantro
  • 35g Feta
  • 2 slices of Avocado
  • 1 Plum tomato chopped
  • 1/2 teaspoon Jalapeno Pepper
  • 225g Pumpkin sliced
  • 1 tablespoon Onions
  • Cayenne Pepper
  • Salt
  • Vegetable Oil
  • Garlic Salt

Instructions

  • Preheat the oven to 180C, line the pumpkin slices on a baking tray, drizzle with vegetable oil, season with salt and pepper and place in the oven for 30 minutes or until tender.

  • Meanwhile, add a pinch of salt to water, bring to a boil, add the pasta, reduce the temperature and leave to simmer until cooked.

  • Place the pumpkin slices in a bowl, combine with butter, jalapeno pepper, the juice of one lime wedge, cilantro and garlic salt to taste.

  • Add the spaghetti to a bowl or plate, top with pumpkin slices, avocado, tomato and pumpkin seeds and crumble feta cheese on top.

Apple Pie Porridge

Ingredients

Instructions

  • Tip the chopped apple and a little bit of water in to a saucepan, sprinkle with cinnamon and some golden syrup, occasionally mix while gently simmering, adding more water if too dry. Heat until the apple is soft then roughly mash with a spoon.

  • Tip in the oats, cover with oat milk or water, simmer and mix for a couple of minutes. Add some golden syrup, cardamom, sesame seeds salt and half of the apple mixture. Simmer until the oats begin to soften, adding more water or milk if needed.

  • Place the porridge in a bowl once cooked with the remaining apple mixture. We've decorated ours for Halloween but you can get creative with your own ideas!

Spicy Halloween Sausage Pastries

Ingredients

Sauce

Instructions

  • Preheat the oven to 180°C and using a large mixing bowl add the sausage meat, chilli powder, pepper and paprika and combine.

  • Sprinkle flour on a work surface and roll out the puff pastry. Beat the milk and egg together and coat the pastry with the mixture.

  • Cut the pastry in to long strips and shape the sausage meat in to sausage shapes.

  • Add a strip of pastry to the end of a sausage and wrap upwards, creating a bandaged affect. Make sure to leave some of the sausage visible at the top. (See image). Coat the outside of the pastry with the egg and milk mixture. Repeat for all sausages.

  • Line a baking tray with baking paper and place the sausage pastries on the tray with enough room between them.

  • Bake for 20 minutes or until the pastry is golden brown and the sausages are hot all the way through.

  • Remove from the oven once cooked and allow to cool slightly. Add two small amounts of cream cheese or mayonnaise and add peppercorns on top to represent eyes. (See image).

Sauce

  • For the sauce, add tomato sauce to a bowl and add a pinch of chilli powder and mix. Add a swirl of mustard to the top. Using a toothpick create a spiderweb shape. (See image).

Blood Orange Upside Down Cake

Ingredients

  • 4 tablespoons Butter
  • 240g Coconut Sugar
  • 3 Blood Oranges
  • 200g Plain Flour
  • 2 teaspoon Baking Powder
  • A pinch of Salt
  • 250g Greek Yogurt
  • 3 Eggs
  • 1/2 teaspoon Almond Extract
  • 1/2 teaspoon Olive Oil

Instructions

  • Line a cake tin with baking paper, melt the butter in a pan, whisk in 70g of sugar until it melts and carefully pour the mixture in to the prepared tin. Slice two blood oranges, add the slices to the tin by arranging however you like (get creative!).

  • Preheat the oven to 180C and whisk the flour, baking powder and salt together in a mixing bowl.

  • In a separate bowl, tip in 170g of sugar and the zest of one blood orange and rub the mixture together using your fingers.

  • Pour in the yogurt, olive oil, eggs and almond extract and whisk until combined. Fold in the flour mixture until the mixture is smooth, pour in to the cake tin on top of the blood orange slices and place in the oven for 40 minutes or until golden brown.

  • Leave to cool for 5 to 10 minutes then carefully remove the cake from the tin, flip over and leave to cool.

Spooky Halloween Apples

Ingredients

  • Apples
  • Organic Natural Yogurt or White Chocolate
  • Pumpkin Seeds
  • Wooden Skewers

Instructions

  • To begin, line a baking tray with baking paper.

  • Place the apples in a large bowl and cover with boiling water to remove the wax coating. This allows the yogurt/white chocolate to stick. Make sure to dry the apples thoroughly and remove the stalks.

  • Insert a wooden skewer through the top of the apple and dip in to the organic natural yogurt.

  • If you're using white chocolate simply melt the chocolate in a bain marie and dip the apple in. Allow any excess yogurt or chocolate to drip off.

  • Place in the fridge until the coating begins to harden then add the pumpkin seeds to form the features of your ghosts. Leave in the fridge over night to harden.

Mini Halloween Pot Pies

Ingredients

  • 100g Coconut Oil
  • 1/4 teaspoon Celery Seeds
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Pepper
  • 50g Carrots chopped
  • 50g Frozen Peas
  • 50g Potato diced
  • 25g Cellery chopped
  • 1 Onion chopped
  • 43g Flour
  • 2 cloves Garlic chopped
  • 113g Vegetable Stock
  • 200g Almond Milk
  • Sliced Black Olives decoration

Instructions

  • Preheat your oven to 220°C and line your mini pot pie dishes with baking paper.

  • Combine the peas, carrots, potatoes and celery in a pan and fill with water. Bring to a boil and cook until the potatoes are tender. Remove from the heat, drain and set aside.

  • Cook the onions in a frying pan using the coconut oil. Stir in the flour, salt, pepper, celery seeds and garlic. Cook for 2 minutes then slowly stir in the broth and add the milk. Reduce the heat and simmer until the consistency is thick. Remove from the heat and stir in the drained vegetables.

  • Roll out your pastry and line your mini pot pie dishes with the pastry. Pour the mixture into the bottom crust and add more dough to the top to create a lid. Seal the edges and cut small slits in the top to allow steam to escape.

  • Form spider leg shapes out of the remaining dough and attach to the side of the pie, overlapping the pie dish.

  • Place in the oven for 30 minutes or until the pastry is golden brown and the insides are cooked through. If the pie becomes dark add foil to prevent burning.

  • Slice black olives and add to the top of the pie for the eyes.

Spooky Stuffed Peppers

Ingredients

  • 4 Orange Peppers
  • 95g Organic Quinoa
  • 3/4 pint Vegetable Stock
  • 1 Onion
  • 2 Garlic Cloves
  • 3 hanfuls Spinach
  • 100g Feta Cheese

Instructions

  • Preheat the oven to 190C and add the vegetable stock to a saucepan a long with the Organic Quinoa.

  • Bring to the boil and allow to simmer for 20 minutes or until the quinoa has absorbed the majority of the liquid.

  • Dice the onion and garlic and chop the tops off the peppers. Remove the insides and carefully carve a pumpkin style face out of each pepper.

  • Add the onion and garlic to the saucepan and cook for another 5 minutes and then add the spinach. If dry, add more water to the pan.

  • Once all water is absorbed remove from the heat and crumble the feta cheese on top. Combine all ingredients with a spoon and spoon in to the peppers.

  • Add the stuffed peppers on to a baking tray and cook in the oven for 15 to 20 minutes. Serve with the pepper tops for decoration.

Pumpkin Spice Martini

Ingredients

Garnish

Martini

  • 55ml Pumpkin Spice Vodka
  • 30ml Dark Rum
  • 2 tablespoons Pumpkin Puree
  • 1/4 teaspoon Vanilla Extract
  • Ice Cubes

Instructions

Cinnamon Garnish

  • Crush the biscuit until the texture is similar to sand and add the cinnamon, nutmeg and sugar. Line the rim of a glass with maple syrup and dip in to the biscuit mixture. Place in the fridge for 5 minutes to set.

Salt Garnish

  • Line the rim of the glass with maple syrup and dip in to the black salt. Place in the fridge for 5 minutes to set.

Martini

  • In a cocktail shaker add 3 cubes of ice, pumpkin spice vodka, dark rum, pumpkin puree and vanilla extract. Shake until chilled.

  • Remove the glass from the fridge and strain the martini liquid in to the glass. Garnish with a cinnamon stick and star anise.

Pumpkin Spice Mocktail

Ingredients

Instructions

  • Pour 100ml of the ginger ale in to a glass.

  • Combine the pumpkin puree, ground cinnamon, ground star anise and vanilla extract together in a bowl. Add half to the glass and stir thoroughly until combined.

  • Add ice and decorate with star anise and cinnamon sticks.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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