Celebrate the creepiest day of the year with these spookily scrumptious Halloween themed recipes!
Delicious Dracular Dentures
The tastiest teeth you'll ever eat!
- 400g Betty Crocker™ Salted Caramel Cookie mix
- 1 large egg
- 80g butter
- 150g pkt NESTLÉ Mini SMARTIES for Baking
- 453g tub Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
- tbsp red food colouring
- 100g packet mini white baking marshmallows
- Slivered almonds
Preheat oven to 180°c (160°c fan forced). Line 2 oven trays with baking paper.
In a bowl, mix butter, egg, cookie mix with a wooden spoon until combined. Use your hands to mix into a soft dough (do not eat dough as it contains raw egg).
Roll cookie dough into 16 balls and place on baking trays lined with baking paper, allowing for spreading. Flatten slightly with hands. Press 1/3 of the mini smarties® onto the tops of the biscuits.
Bake for 12 – 14 minutes or until golden brown. Remove from oven and cut biscuits in half, while warm with a cook’s knife. Allow to cool.
Spread flat side of cookie halves with frosting and arrange marshmallows as teeth. Place remaining mini smarties® in the centre of the biscuit. Sandwich with other cookie half and decorate with almond slivers to create dracula fangs.
Serves 16. Recipe sourced from Woolworths.
Sweet potato phantom lanterns!
- 1/4 tsp ground turmeric
- 1/2 tsp sweet paprika
- 1 tsp sea salt flakes
- 1 large sweet potato
- 2 large washed potatoes
- 11/2 tbs rice bran oil
- rosemary sprigs, to garnish
Preheat oven to 210°c. Line 2 large oven trays with baking paper.
Mix turmeric, sweet paprika and 1 tsp sea salt flakes in a bowl.
Slice sweet potato and potatoes into 5mm thick rounds. Using a small sharp knife, cut eye and mouth shapes from the centres of the rounds.
Brush sweet potato slices with half the oil, sprinkle with spice mix and arrange onto a tray in a single layer. Brush potato slices with remaining oil, sprinkle with salt, to taste, and arrange on second tray.
Bake for 15 minutes, turn and bake another 15 minutes or until golden.
Serve sprinkled with rosemary springs.
Serves 8. Recipe sourced from Woolworths.
Spooky Spider Web Cupcakes
Tonight's Halloween special: spooky cupcakes topped with chocolate webs!
- 1/2 cup light olive oil
- 1/3 cup brown sugar
- 2 eggs
- 1 cup wholemeal self-raising flour
- 2 teaspoons mixed spice
- 1 1/2 cups (260g) firmly packed coarsely grated carrot
- 1/4 cup FANTA Orange, plus 2 tablespoons extra
- 80g dark eating chocolate, melted
- 250g cream cheese, softened
- 3/4 cup icing sugar, sifted
- Orange food colouring
Preheat oven to 180C or 160C fan-forced. Line a 12-hole muffin pan with paper cases.
Whisk oil, brown sugar and eggs in a large bowl until combined. Stir in 1/4 cup FANTA Orange. Stir in flour and mixed spice until combined. Stir through carrot until combined. Spoon into prepared pan. Bake for 20 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.
Line a large baking tray with baking paper. Place chocolate in a piping bag or a snap lock bag. Snip off end and pipe 12 spider webs onto prepared tray. Chill for 1 hour or until set.
Using an electric beater fitted with a paddle attachment, beat cream cheese until smooth. Add icing sugar and beat until combined. Add extra FANTA Orange and beat until combined. Add enough drops of food colouring until icing is orange (add gradually to get right the colour)
Spread icing over cooled cupcakes. Decorate with chocolate spider web.
Serves 12. Recipe sourced from Taste.
A delicious flavour spell, perfect for an after school snack!
- 1 spring onion
- 12 original cheese stringers
- 200g pkt Woolworths Select pretzels sticks
Tip: don’t worry if you split the cheese – the spring onion tie will help keep it in place. Add these woolworths halloween toys to the table decorations to boost the fright factor!
Cut the soft green end of the spring onion into 15cm long, thin strips. (you will need 24 strips.) place into a small bowl and cover with boiling water to soften. Set aside.
Remove cheese sticks from packaging and cut in half. Peel bottom half of each piece to form bristles. Using a thick skewer, make a hole in the top end, 1cm deep. Insert a pretzel stick into each, being careful not to push in too far and split the cheese (see tip).
Drain spring onion and pat dry. Wrap around the top of the cheese and tie a knot. Trim ends and serve.
Serves 24. Recipe sourced from Woolworths.