This Halloween, don’t just decorate your house with cobwebs and Grim Reaper. Make it a little more interesting (and frightening) with these quick and easy-to-make spooky and fun snacks before going trick or treating. Kids will like eating the frightening eyeball spaghetti and mozzarella eyes, meringue bones, and pumpkin doughnuts and you will appreciate knowing that they are eating a nutritious meal before consuming all of that candy!
The following recipes will be perfect to add those haunted elements to your Halloween parties.
1. Meringue Bones
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
Beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form.
Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
Place the mixture in a resealable plastic bag; cut a small hole in the corner of the bag.
Pipe meringue into a 3-in. log. on parchment-lined baking sheets.
Pipe two 1-in. balls on opposite sides of each end of the log.
Repeat with the remaining meringue.
Bake at 225° for 1-1/2 hours or until firm.
Remove to wire racks.
Store in an airtight container.
2. Pumpkin Doughnuts
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
Topping: 3/4 cup sugar, 2 tsp ground cinnamon , 3 tbsp unsalted butter, melted
Preheat the oven to 175°C.
In a medium bowl, mix the flour, pumpkin pie spice, baking powder, and salt.
Until it becomes smooth, beat the pumpkin puree, sugar, vegetable oil, butter, vanilla, and eggs.
Add the flour mixture to the pumpkin mixture and beat until just combined.
Fill the mold to be full with three 6-cup nonstick doughnut pans with the batter. Use moistened fingers to smooth the tops.
Bake the doughnuts for about 15 minutes until a wooden pick inserted into the center comes out clean. Invert the doughnuts onto a cooling rack.
Stir the sugar and cinnamon in a shallow bowl. For coating, brush the doughnuts all over with butter, then dip them in the cinnamon sugar.
Serve warm or at room temperature.
3. Sausage Mummies
375 g Sainsbury’s Ready Rolled Light Puff Pastry
1 tbsp flour, to sprinkle
350 g Sainsbury’s Frankfurters
1 egg, lightly beaten
4 tsp soft cheese, for decoration
1 tsp chopped black olives, for decoration
Preheat the oven to 200°C/fan 180°C.
Lightly roll out the pastry to 0.5cm thick over a floured surface, and cut vertically into long thin strips, about 0.5cm wide. You’ll need 1-2 strips per frankfurter, so leave the leftover pastry wrapped up in the fridge for another dish.
Wrap the pastry strips around each frankfurter to create a mummy-wrap effect. Brush with the beaten egg, then put it on a lined baking tray.
Bake in the oven for 18-20 minutes, until the pastry, is puffed and golden, and the sausages are cooked through. Use blobs of soft cheese for the eyes, then top with a small piece of black olive.
4. Veg Ghost Burger
1 cup broccoli florets (blanched)
1 cup green peas
1 cup chopped baby spinach
1/2 cup chickpea flour
1 tsp paprika powder
1 tsp cumin powder
Salt as per taste
Mix broccoli florets and green peas and crush them roughly in a food processor.
Spread the crushed mixture into a large mixing bowl and the rest of the ingredients.
Heat a nonstick frying pan and grease it well with cooking spray.
Mix the batter and divide it into 4 equal parts.
Make flat round-shaped patties immediately between palms and place them on the warm frying pan.
Let them become brown and a little firm, decorate, and serve.
5. Halloween spaghetti
1/2 tsp black Food Paste Colorant or any other color of your choice.
3 liters of water
1 tsp. salt
In a large pot, put 3 liters of water, 1/2 tsp. food coloring and 1 tsp. salt for each pound of dry spaghetti. Boil the water, and add spaghetti.
Cook uncovered for approximately 10-12 minutes, or until tender, stirring occasionally. Don’t overcook. Remove from heat, drain, decorate and serve.