Throwing a Halloween party? Or just want to get into the spooky spirit? We have gathered 4 easy recipes for you to try this weekend!
Healthy Kids’s Halloween Spooky Green Monster Zucchini Noodles
This terrifying dish will encourage your kiddos to eat their 5 veg. These Zucchini Noodles involve minimal prep time and is easy to make using our Baccarat Pete Evans Healthy Everyday Spiraliser.
For the Pesto
• 3 cups packed with basil
• 3 tbsp pine nuts
• 2 garlic cloves, minced
• salt and pepper to taste
• 1/3 to 1/2 cup olive oil
For the Rest
• 2 medium zucchinis, Blade C
• 3 medium-sized mozzarella balls, halved
• 3 jumbo black olives
• 1 large red bell pepper
1. ) Preheat the oven to 400 degrees. Line a baking tray with aluminum foil. Line the aluminum foil with wax paper. Cut the bell pepper in half, remove the seeds and top, and place on the wax paper, sliced side down. Roast for 22-23 minutes.
2.) While the pepper is roasting, prepare your pesto. Place all ingredients (only use half of the olive oil) into a food processor and pulse. Add more olive oil until it is at your desired consistency.
3.) Pour the pesto over the zucchini noodles and mix to combine. Plate the pesto noodles into a bowl. Top with eyeballs (mozzarella ball halves). Set aside.
4.) Prepare the rest of the eyeballs. Take an olive and slice off the very ends. Then, halve the remaining olive to create the two “pupils.” Place in the center of the mozzarella. Repeat for each dish and set aside.
5.)When the peppers are done roasting, place in a ziplock bag to let cool. Once it is cool enough to handle, cut into 3 strips for “tongues.” Place onto the dish and serve!
Halloween Gingerbread Cookies
Recipe from taste.com.au
Put a smile on your friends faces when you serve them these delicious Halloween shaped cookies!
• 125g butter, softened
• 1/2 cup brown sugar
• 1/2 cup golden syrup
• 1 egg yolk
• 2 1/2 cups plain flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• Orange food colouring
• 2 green sour straps
• 1m licorice strap
• Chocolate writing gel
• Edible glitter, to decorate
• 1 egg white, lightly whisked
• 1/2 teaspoon lemon juice
• 2 cups pure icing sugar
1.) Preheat oven to 180C. Line 2 baking trays with baking paper.
2.) Use an electric mixer to beat the butter, sugar and golden syrup until light and fluffy. Add the egg yolk and beat until just combined. Add flour, ginger, cinnamon and cloves and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
3.) Divide dough into 2 even portions. Roll a portion out on a lightly floured surface to a 5mm-thick disc. Use an 8cm-diameter round pastry cutter to cut discs from the pastry. Use a small sharp knife to cut a small 1cm wedges from 2 opposite sides of a disc to create a pumpkin shape.
4.) Roll remaining dough out to a 5mm-thick disc. Use the top half of a gingerbread man cutter to cut the head and arms from the disc. Use a small sharp knife to cut the bottom half into a ghost shape. Place on the remaining tray. Place in the fridge for 30 minutes to rest.
5.) Bake in preheated oven for 10-12 minutes or until lightly golden. Set aside to cool.
6.) To make the royal icing, place the egg white and lemon juice in a small bowl. Gradually add the icing sugar to form a smooth paste. Divide the icing into 2 even portions. Tint a portion using the orange colouring. Spread the icing evenly over each of the pumpkin shapes. Use a small sharp knife to trim the licorice strap into small triangles to create eyes and mouth. Attach to biscuits. Cut sour strap into 1mm-thick strips, wrap around a skewer to create a vine. Attach to the top of each pumpkin. Set aside to set.
7.) Spread the white icing evenly over the ghost cookies. Pipe chocolate gel onto the ghosts to create eyes. Sprinkle evenly with glitter to create a shimmer. Set aside to set completely.
Witch’s Brew Halloween Cocktail
Concoct this spooky Witch’s Brew fir the ultimate Ghoul’s Night cocktail
• 60ml of Viniq Original or purple liqueur of your choice
• 60ml dry champagne of presecco
• Dry ice
1.) Pour purple liquor into glasses.
2.) Top with champagne.
3.) Drop in dry ice!
Pumpkin Cheesecake Truffle Mummies
Recipe by Creme de la Crumb
These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for halloween parties!
• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup canned pumpkin purée
• 1/3 cup graham cracker crumbs
• 3 tablespoons powdered sugar
• 1/4 teaspoon ground cinnamon
• 3 ounces cream cheese, softened
• 1/2 cup white chocolate chips
• White chocolate chips or white dipping chocolate (like CandiQuik)
• Red food coloring
1.) In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
2.) Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
3.) Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
4.) Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.