Last year, Cookerati brought you some of our favorite creative (not so healthy) Halloween treats. This year, I looked around to find you a few more that you can use to put on your display table and surprise your Halloween guests. Everyone loves when some one puts out the extra effort to make something special. I hope everyone enjoys a spooky delicious Halloween.
VILE BILE WITH BLOOD CLOTS
The walking dead can refresh their bones with Chef Ruskell’s kalamanzi and habanero brew
- 1 ½ cup water
- 1 cup sugar
- ¾ cup kalamanzi juice, frozen or fresh
- 1 habanero chile pepper, roughly chopped
- One pint of raspberries
- One litre Club Soda
Remove the raspberries from the package and lightly rinse with water. Spread onto a cookie sheet and place in the freezer.Combine the water and sugar in a small saucepan and bring to a boil. Remove from the heat and add the kalamanzi juice and chile pepper. Vigorously stir every 2-3 minutes. After 2 minutes taste the mixture to detect the amount of heat you desire. Once that point is reached, remove all traces of the habanero. Refrigerate the mixture. When ready to serve, pour the kalamanzi base in a pitcher and add one litre of club soda. Put some frozen raspberries in glasses with ice and add the kalamanzi soda. Yum!
The old saying “food for thought” finds new meaning with Chef Ruskell’s panna cotta and raspberry dessert
- 4 cups heavy cream (or half-and-half)
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 packets powdered gelatin (about 4 1/2 tsp)
- 6 tbs cold water
- One pint fresh raspberries
Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.Lightly spray eight custard cups with a food release spray.Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.Divide the panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours; it’s recommended to let them stand at least four hours.
To Serve: Put the fresh raspberries in a bowl, add one Tablespoon of sugar and crush the berries. Remove the panna cotta from the refrigerator, flip them out into bowls. Add the berries and loosely mix the custard with the berries (so it looks like….brains!!)
These treats can sit out for your guests to grab and munch on.
Strawberry Meringue Ghosts – Egg whites, Nestle’s Tollhouse Chocolate Chips and Strawberry Nesquick to make these little pink ghosts.
Quick Ghost Cookies – Peanut Butter Cookies, White Chocolate coating and Chocolate chips are used to create quick goblins for your treat table.
Mummy Cookies – (Not to be confused with the Quick Ghost Cookies) – If you want to go all out and make it from the beginning. Plus – To make coffin, “glue” long melba toasts together with additional melted white chocolate, cutting the toasts to fit short ends.
Skeleton Cupcakes – sticking with the white and chocolate theme – this skeleton fits right in.Diana
This year Halloween will be on a Sunday – that means that more adults than usual will be participating in the fun. So I offer to you spooky, fun cocktails to help you celebrate Halloween. These are the adult treats, because with our more sophisticated palate a couple of fun bars, isn’t going to do it. You can put the Boo in Booze with these drinks. You have a couple of days to hit the liquor store and stock up on the ingredients and if you are really missing the chocolate treats skip down to the bottom for a couple of chocolate cocktails.
- 1 oz. Riazul Silver Tequila
- 1 oz. Creme de Cassis
- 1 lime wedge
- Ginger Beer
Combine Riazul Silver, creme de cassis and squeezed lime juice with ice, shake and strain into a chilled glass. Fill with ginger beer.
Bonus points: garnish with glow-in-the-dark candy vampire fangs!
And if you don’t happen to have a bottle of Creme de Cassis in your liquor cabinet, here is a simplified version.
Fake Blood (Part Deux)
- 1 1/2 oz. Riazul Silver Tequila
- 1 oz. cranberry juice
- Lime wedge
- 1/2 oz. simple sugar
- 1 splash ginger ale
Combine Riazul Silver, cranberry juice, squeezed lime juice and simple sugar with ice. Shake and strain into a chilled glass. Fill with a splash of ginger ale.
- 1 1/2 ounces Tequila Don Julio Blanco
- 1 ounce fresh lime juice
- 1 teaspoon agave nectar
- 3 blackberries
- 4 basil leaves
- Ice cubes
Muddle 2 blackberries and 3 basil leaves in a Boston shaker.
Add Tequila Don Julio Blanco, fresh lime juice, agave nectar and ice into shaker. Shake well.
Strain contents into stemless martini glass over ice and garnish with a blackberry and basil leaf on a toothpick.
- 3 oz. Three Olives RangTang Vodka
- ¾ oz. orange juice
- ¾ oz. lime juice
Shake with ice and strain into a chilled martini glass.
Garnish with an orange twist.
- 2 oz. Three Olives RangTang Vodka
- 1 oz. lime sours
- 1.5 oz POM Wonderful Pomegranate Juice
Shake with ice and strain into a martini glass, garnish with a lime twist.
Gummy Worm Martini
- 1 ½ oz. Three Olives Purple Vodka
- ½ oz. Blue Curacao
- 1 oz. lemon-lime soda
Pour over ice into a chilled martini glass. Garnish with a Gummy Worm.
- 1 oz. Three Olives Purple Vodka
- 1 oz. Peach schnapps
- 4 oz. Cranberry juice
Pour vodka and schnapps into a martini glass filled with ice and top with cranberry juice. Garnish with a few blueberries.
- 2 oz Kanon Organic Vodka
- ¾ oz Fresh Lemon Juice
- ¾ oz Orange Curacao (or Triple Sec)
- ¼ oz Absinthe (or any Pastis)
Add all the ingredients into a mixing glass add a few ice cubes and shake. Strain the mixture into a chilled martini glass and garnish with black licorice strings to emulate worms.
The lusciously flavored martini with homemade caramel syrup will have you pining for this delightful drink all night long.
- 2 oz Kanon Organic Vodka
- ½ oz Fresh Lemon Juice
- ¾ oz Berentzen Apple Liqueur
- ¾ oz Caramel Syrup (see recipe below)
- Cinnamon Sugar (see recipe below)
Put the caramel syrup on a plate with a diameter larger than the martini glass. Lightly dip the rim of the glass in the simple syrup. Wipe off any excess from the outside of the glass with a damp cloth. Hold the glass upside down to allow any excess syurp to drip off. Then dip the rim into the cinnamon sugar (for a crystalline effect allow it to sit over night…it will look like rock candy). Add all the other ingredients to a cocktail shaker, add in a few ice cubes and shake vigorously. Strain into the cinnamon sugar rimmed martini glass and garnish with an apple slice and cinnamon stick.
Cinnamon Sugar: Add ½ tsp ground cinnamon to a ½ cup of granulated sugar.
Caramel Syrup: Place 2 cups sugar in a heavy bottom saucepan; add enough water to make it look like wet sand. Heat on medium heat until the mixture turns a medium amber color. Remove from heat and add 2 cups of room temperature water and stir until all the sugar is dissolved. Allow it to cool completely to room temperature. Slice a green apple and soak the slices in the caramel syrup for at least one hour.
The Great Pumpkin
- 1 1/2 ounces Ketel One Vodka
- 1/2 ounce Baileys with a Hint of Caramel
- 1/2 ounce Pumpkin Liqueur
- Cinnamon Stick
Combine Ketel One and Baileys with a hint of caramel in a shaker filled with ice. Shake well vigorously until chilled. Add the pumpkin liqueur and shake again. Strain into a rocks glass. Garnish with a cinnamon stick.
- 1 1/2 ounces Ketel One Citroen Vodka
- 1 ounce Ginger Liqueur
- 1 ounce Dark Grape Juice
- 1/2 ounce Blackberry Syrup
Combine Ketel One Citroen, ginger liqueur, grape juice and blackberry syrup to a cocktail shaker full of ice. Shake vigorously and strain into a chilled Martini glass. Garnish with two blackberries or raspberries.
These drinks are to replace the chocolate treat bags when (everyone else thinks) you are too old to trick or treat.
- 1 ounce Godiva Chocolate Raspberry Infused Vodka
- 1/2 ounce Crème de Cassis
Combine Godiva Chocolate Raspberry Infused Vodka and Crème de Cassis in a cocktail shaker filled with ice.
Shake well and strain into a champagne flute.
Top off drink with chilled champagne.
- 1 bottle of Riazul premium anejo tequila
- 2.5 oz dark Mexican chocolate
- 2 oz. heavy cream
- 4 oz. whole milk
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1 1/2 tbs. granulated sugar
Drinking Chocolate Instructions:
In a double boiler or microwave, melt chocolate. Add cream, milk, sugar, vanilla extract and cinnamon. Heat for ten minutes, stirring frequently. Remove from heat and refrigerate.
Serve dark chocolate cold in cabaillitos or snifters with corresponding shots of Riazul anjeo tequila. The drinking chocolate will provide maximum detection of the anejo’s own chocolate notes.
- 1 bottle of Riazul premium blanco tequila
- 2 oz. semi-sweet baking chocolate
- 2 oz. heavy cream
- 4 oz. whole milk
- 1 tsp vanilla extract
- 1/2 tsp. ground cinnamon
- 1 1/2 tbs granulated sugar
- 1 bar of white chocolate
Drinking Chocolate Instructions:
In a double boiler or microwave, melt chocolate. Add Riazul blanco tequila, cream, milk, sugar, vanilla extract and cinnamon. Heat for ten minutes, stirring frequently. Remove from heat and refrigerate.
Serve in a snifter garnished with white chocolate shavings over the surface.
Sleepy Hollow is a spooky delight; reminiscent of forbidding fog-coated woods in its appearance, it is sweet and surprising in its rich combination of flavors.
- 2 oz Kanon Organic Vodka
- 1 oz White Crème de Cacao
- ½ oz Half and Half
- ½ oz Dark Crème de Cacao
- Pumpkin Spice Cocoa Powder (see recipe below)
- Simple Syrup
In a plate with a diameter larger than a martini glass pour in enough simple syrup to coat the rim and dip the rim of the glass into the syrup. Wipe the excess off the outside of the glass with a damp cloth. Allow the syrup to drip down into the glass. Put the cocoa powder mixture in a deep dish and coat the rim of the glass with the powder. Add more powder to the center of the glass and rotate the glass so that all the syrup drippings get coated as well. Dump out the excess cocoa powder mixture and set the glass aside.
Add the Kanon Organic Vodka, half and half, and white crème de cacao to a cocktail shaker (or a mixing glass), throw in a few ice cubes and shake. Strain the mixture into the martini glass allowing the cocoa powder to draw in from the sides along the surface of the cocktail. Slowly drizzle in the dark crème de cacao so there is a layer on the bottom of the glass.
Pumpkin Spice Cocoa Powder: Add 1 tsp of dried pumpkin spice mix to ¼ cup of cocoa powder.
Ok, I’m going to come out and say it. There are plenty of people searching this blog for “healthy Halloween treats.” While this is admirable, let me just state for the record that working hard to have a healthy Halloween sort of defeats the purpose of trick or treating and Halloween parties. Seriously.
Last year my son’s second grade teacher was a health nut. For the class Halloween party she decided that kids eat unhealthy enough and that she would give them all yogurt and fruit for the Halloween party. First of all? It’s not up to my son’s teacher to determine that everything we feed our kids is unhealthy and therefore she must step in to save us all. And Second? The kids thought the party sucked. Exact words were, “yogurt? This party sucks.”
So if you’ve come here looking for healthy Halloween treats and you’re looking for something made with carrot sticks or applesauce, move along. There’s absolutely nothing to see here.
Halloween is the one day of the year we allow our children to indulge and that one day won’t kill them. As for the candy that is leftover after Halloween? It’s up to each and every parent to police their kids’ caloric intake. If you allow them to inhale candy at an alarming rate, well, yeah, you’re going to have some issues. If you set limits and allow, say one piece each day, or only candy on weekends, your kids will learn better habits.
For goodness sakes, let’s not suck all the fun out of life. There’s already a movement to stop having cupcakes for classroom birthday parties, do we need to do away with Halloween treats as well?
Call me a bad mom but on Halloween my son will be trick or treating at every house within a two mile radius. He will come home with a huge bag filled with candy and we will let him have two to three pieces of said candy. And he will have fun, darnit, because he isn’t allowed candy every day. The candy he collects will last the entire year and some of it will be donated to kids who can’t go trick or treating. In any event, I am allowing him this indulgence.
A few years ago I might have written up a post listing all sorts of healthy alternatives, but why bother when I’m not doing it myself?
Healthy Halloween? Not this year. Not my house.Diana
Halloween parties are a wonderful time to put on a costume and make some cool treats. My friend Josephine’s son just turned 16. Since it was so close to Halloween she decorated, dressed up in a fun hat and apron, and made fun stuff for the kids to eat. We were all blown away with her ideas, so I took great pictures in order to share them with you. Okay, maybe the pics aren’t great, it’s my husband’s cell phone after all.
- Half of a graham cracker for the base
- Mini Snickers
- Chocolate Covered Graham Cookie
- Chocolate Icing
- Pumpkin Candy
- Green Food Coloring
- Coconut flakes
- Tube of white decorator icing
Ice the graham cracker. Place snickers near the back, icing the whole backside of it. Push the graham cracker into icing. Place pumpkin in front of the snickers, sprinkle with coconut and (not shown) write name with white icing tube on front of tombstone.
Ghostly Hand Punch:
What you need:
- Punch Bowl
- Latex Glove
Fill latex glove with water, tie closed and put into freezer.
My friend has done this before and made punch with soda, etc, but has more success with just pouring a jug of store bought punch in the bowl as it is. Place the frozen glove into the punch – it will float, which is pretty cool.
What you need:
- Green Icing
- Donut Hole
- Black tube of decorator icing
Directions: Ice cupcake. Cut a marshmallow in half and place smack in the middle of the icing, ice bottom of donut hole and stick on top of marshmallow. Freeze the cupcakes (marshmallows and donut hole). Place icing into a glass measuring cup. Heat in microwave. Do not boil, just warm. Dip cupcake into icing. Let cool.
Use toothpick to poke hole in alien head. Pull apart twizzlers, cut to right size for antenna, and push into toothpick hole. Using black tube of icing, place eyes on alien. Jo also placed the cupcakes into clear plastic cups so that they looked like they were in ships.
From Taste of Home, here are some more fun treats to make:
Ooey gooey chocolaty – a sweet treat and perfect for kids to make with a quick assembly line of marshmallows, milk chocolate kisses and mini peanut butter cups!
Strawberries dipped in white chocolate seasoned with almond extract and decorated with chocolate chips, a definitely party hit!
Whipped cream cheese and cheddar cheese, Worchester sauce, hot peppers and onions decorated with vegetables, olives and black decorating gel for the final touch!
For these tasty of treats or to find more visit www.tasteofhome.com/halloween.Deb Ng
My son’s teacher has decided the kids are going to be having a healthy Halloween. That’s right, instead of a party filled with candy and other goodies, these second graders are going home with a bag of …healthy stuff. I’m all for healthy eating, but I don’t equate Halloween with carrot sticks and granola bars.
I’ve been trying to think of ways to make Halloween healthier without making it any less fun. Here’s a few of the things I came up with:
- Bobbing for apples.
- Apple slices dipped in peanut butter – Except there’s an allergy kid in my son’s class so this wouldn’t fly.
- Cheese sticks and mustard dip.
- Trail mix
- Flavored rice cakes – Ok, I don’t even think flavor makes them attractive, but some kids’ll eat anything.
- Berries and melon with yogurt dip.
What are some things you would send to school for a healthy Halloween party?
…and for the record my contribution was Halloween pencils for the goodie bags.Diana
- Screen treats for safety and health: You already remove and discard anything that’s not properly wrapped. Take the opportunity during your sort to pull out the worst trick-or-treat offenders: fried chips, sticky candies that are hardest on teeth, and anything containing hydrogenated shortening or oil.
- Share or donate: Cut your child’s candy consumption by encouraging them to donate a portion of their candy to the food bank, or share with family members. They can feel like they’re taking positive action, rather than being deprived.
- Split and save: It’s tempting to gorge on a huge pile of treats. Teach your kids how to make good things last by splitting their haul into several smaller portions stored in Ziploc bags. Each week, they’ll have a whole new supply of candy to enjoy.
Every year on the weekend before Halloween, my husband and son find a couple of pumpkins to carve and put out on our front porch for Halloween. This isn’t for any visiting Trick or Treaters, because we don’t get any of them here. We live off the beaten path. Heck we don’t even Trick or Treat here. But The Boy and The Husband love to carve them some pumpkins, and it keeps them amused for an hour or two. So who am I to discourage? I only wish it took longer.
We like to visit local farms for pumpkin picking. I believe in supporting local farmers as much as I can, plus the pumpkins are much nicer and bigger than most supermarket pumpkins. I think finding the perfect pumpkins is part of the fun.
My husband and son usually carve two different pumpkins. They either make their own patterns or find jack o’lantern patterns online. This year they did one of each. As you can see by the results, they both came out awesome!
Since no one actually sees our pumpkins, we light them and keep them on the table while we’re eating or playing games. We do put them out on Halloween however, on the off chance someone driving by might slow down and take a look.
I love family traditions, don’t you?
Images (c) Deborah Ng