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Five Halloween-inspired recipes



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We all know spooking season is coming up soon. Therefore, as the responsible one for the cooking section, I thought it would be a good idea to include a few different Halloween recipes you could recreate during this month! The last two recipes are vegan so that it is accessible to everyone!


  1. Spiderweb cake

PREP TIME: 25 MINS TOTAL TIME: 55 MINS

INGREDIENTS

1 box chocolate cake, plus ingredients called for

1/2 c. (64g) unsalted butter, softened

1 c. (128g) confectioners' sugar

7 1/2 oz. (221ml) jar marshmallow crème

1 tsp. vanilla extract

pinch of kosher salt

3/4 c. (96g) heavy cream

1 1/2 c. (200g) semisweet chocolate chips

1 tube store-bought vanilla icing

DIRECTIONS

1 - Butter and flour two 9” (22cm) cake pans. Prepare cake batter according to package instructions.

2 - Bake according to package instructions and let cool.

3 - Once cool, place first cake on a platter.


4 - Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined.

5 -Top with second cake.


6 - Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined.

7 - Pour ganache over cake. Frost a spiral of frosting on top of ganache and use a toothpick to draw cobwebs.


2 - Ghost cookies

PREP TIME: 10 MINS TOTAL TIME: 2 HOURS 0 MINS

INGREDIENTS

FOR THE COOKIE DOUGH

3 c. (375g) all-purpose flour, plus more for surface

1 tsp. baking powder

1/2 tsp. kosher salt

1 c. (226g) (2 sticks) butter, softened

1 c. (200g) granulated sugar

1 large egg

1 tbsp. milk

1 tsp. pure vanilla extract 

FOR ROYAL ICING

3 c. (362g) powdered sugar

1/4 c. (78g) light corn syrup

1/4 c. (61g) milk, plus more for thinning

1/4 tsp. almond (or vanilla) extract

Black food coloring

 

DIRECTIONS

1 - In a large bowl, whisk together flour, baking powder, and salt. 

2 - In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.


3 -When ready to roll, preheat oven to 350º (176 celsius) and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out dough until 1/8” (3.175mm) thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes.

4 - Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely. 

5 - Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract. 

6 - Place about 1/4 of icing into a small bowl and dye black with black food coloring. 

7 - Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies.  


8 - Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes. 

9 - Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies. 


3 - Dracula dentures

YIELDS:12 PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 30 MINS

Ingredients

1 tube chocolate chip cookie dough

1 can vanilla frosting

red food coloring

mini marshmallows

slivered almonds   DIRECTIONS

1 -Preheat oven to 350° (176 celsius). Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” (38mm) balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.

2 - Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.

3 - Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.


4 - Chocolate Peanut Butter Spiderweb brownies (vegan) 


  •  Yield: 16 brownies

gluten free vegan brownies

  • ¼ cup (32g) natural, unsalted peanut butter*

  • ½ cup (64g) coconut sugar



  • 1/3 cup (43g) pure maple syrup

  • ¼ cup (32g) + 2 tablespoons melted coconut oil

  • ¾ cup (96g) unsweetened cocoa powder

  • 1 teaspoon pure vanilla extract

  • ¼ teaspoon salt



  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)

  • ¼ cup (32g)+ 2 tablespoons gluten free oat flour

  • ½ cup (64g) vegan chocolate chips

chocolate pb frosting


  • ¼ cup (32g) natural, unsalted peanut butter*

  • 2 tablespoons pure maple syrup

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons water

pb drizzle

  • 2 tablespoons natural, unsalted peanut butter*

INSTRUCTIONS

1 - Make the brownies: Preheat oven to 325°F (176 Celsius). Line an 8-inch (20.32 cm) square baking pan with parchment paper or greased foil. Set aside.


2 - In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.



3 - Add cocoa powder in ¼ cup increments (32g), whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt. Add flax eggs, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula.


4 -Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.


5 - Bake for 28-32 mins. Mine took about 30 minutes. Cool for about 2 hours. It must be completely cool before frosting. Once cool, it’s time to make the frosting.


6 - Make the frosting: In a medium bowl, whisk together the frosting ingredients: peanut butter, maple syrup, cocoa powder and water. Whisk until this mixture thickens and resembles frosting. Lift brownies out of the baking pan and set onto a baking sheet. Pour frosting over brownies. Using a rubber spatula, spread the frosting into an even layer. Place in the freezer for 20-25 minutes to harden the frosting tops for easier cutting.


7 - Create the spiderwebs: Remove from freezer and slice into 16 bars. Thoroughly stir your drippy, natural peanut butter and remove any clumps. Pour peanut butter into a plastic zip bag and cut off a tiny corner, or pour into a piping bag fitted with a very fine tip.



8 - Pipe a small dot in the center of a brownie. Using that as a guide, pipe from that point outward, towards the edge of the brownie. Repeat until you’ve created 6 total lines, evenly fanned out across the brownie. Starting slightly further out from the center dot, pipe a curved strand from one of the 6 lines to connect to another, until you’ve circled the entire brownie. Pipe another strand slightly spaced out from the last. Repeat for all brownies. Enjoy! Storing notes below.

5 - Halloween cupcake monsters (vegan)


  •  PREP TIME: 60 minutes

 


  •  TOTAL TIME: 85 minutes

 

  •  YIELD: 6 cupcakes 

INGREDIENTS

dark chocolate cupcakes

  • 1 cup (128g) pitted dates

  • 1 (128g) cup water

  • ½ cup (64g) cacao powder (or cocoa)

  • ¾ cup (96g) oat flour



  • 1 tsp vanilla extract

  • 1 tbsp baking powder

purple frosting

  • 1 cup (128g) baked and mashed purple sweet potato

  • 2 tbsp maple syrup



  • 4–6 tbsp non-dairy milk

decorations

  • 3 green grapes or kiwi berries

  • Mini chocolate chips

  • Chocolate (yellow, and coconut sprinkles)


INSTRUCTIONS

1 - Preheat the oven to 350F (176 celsius).


2 - Blend the dates and water on high until smooth.


3 - Add the rest of the cupcake ingredients. Blend/process to form a thick batter.



4 - Divide between 6-8 muffin cups lined with paper liners or lightly oiled.


5 - Bake for 25 mins at 350F (176 celsius).


6 - Remove from the oven. Cool completely before frosting.


7 - In a food processor (works better than a blender for this), combine the mashed purple sweet potato and maple syrup. Process while slowly adding the milk until thick and smooth. This may take a while to get it really smooth.


8 - Spread a thick layer of frosting on each cupcake. Dab with a dull knife to create a “fur” effect.



9 - Top with sprinkles.


10 - Slice the grapes/kiwi berries in half. Insert a mini chocolate chip into the center of each. Place on top of the cupcakes.


11 - Enjoy! They are best eaten the day you decorate them or the grapes get a little funky.

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