Spiced apple cider dressed up as a poison apple cider mule mocktail for Halloween for all to enjoy.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Between not really wanting to drink alcohol much anymore due to making healthier choices and it giving me instantaneous headaches half of the time, I make a lot more mocktails these days. I especially love that a lot of restaurants are also adding more fun mocktails on the menus beyond Shirley Temples, because drinks don’t have to have alcohol in it to be fun.

This poison apple cider mule mocktail is modified from my apple cider mule to contain Hipstirs pumpkin spice syrup instead of vodka. With the presence of ginger beer (or ginger ale if you prefer) you really don’t notice he lack of vodka in the mix, which is why mules are one of my favorite mocktails to make.

Don’t want to buy this syrup? You can make homemade pumpkin spice syrup but you’ll have a lot more of it. Which I don’t see as an issue because it would go great in tea or coffee.

As for the “poison” apples that honestly make this poison apple cider, they are simply dyed overnight in a mixture or water, lemon juice, and butterfly pea powder. You could use purple (or red mixed with blue) food coloring if you prefer but I thought it was fun to use this since I already had some on hand.

If you plan ahead, the day before when you are making the “poison” apples you could grab your silicone skull trays to make some festive ice cubes too. You’re already prepping ahead so why not one more thing? If you are like me and only have two trays and not enough to fill multiple glasses, you can cheat like I did and only put them on top. The secret is out – ha!

POISON APPLE CIDER MULE MOCKTAIL

Print

Yield: 1 Serving Prep Time: 8 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

"POISON" APPLES

• 1 cup water
• 1 Tbsp butterfly pea flower powder
• 1/2 lemon, juiced
• 1 green or golden delicious apple, cored and sliced
• Gummy worms

SPICED APPLE CIDER MOCKTAIL

• 4 oz. apple cider
• 4 oz. ginger beer or ale
• 1 oz. Hipstirs pumpkin spice syrup

Directions

1. In a medium glass bowl, whisk together the water, butterfly pea flower powder, and lemon juice. Puncture one small hole into each apple slice* and submerge the slices in the purple mixture. Cover with lid or plastic wrap, and place in the fridge overnight.
2. The next day, in a 12 oz glass add apple cider, ginger beer/ale, and pumpkin spice syrup. Stir, add ice, then garnish with an apple slice with a gummy worm laced through the hole. Serve immediately.

Notes

*I used the small end of a medium round piping tip. A sturdy straw would also work.

Source: Poison apples from Holistic Rendezvous, originally inspired by Karlee Sisler Flores. Mocktail adapted from my Apple Cider Mule.

There’s no reason to fear these Graveyard Halloween Brownies unless you are afraid of Reese’s tombstones and mini pumpkins, gummy hands and pumpkins, and candy bones.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

I know graveyard Halloween brownies are not a novel idea but usually they are made with Milano cookies with chocolate RIP lettering added to them. I swapped them out for little tombstone-shaped Reese’s peanut butter cups I found along with some other fun edible decor like mini Reese’s pumpkins, gummy zombie hands, gummy jack-o-lanterns, and candy bones.

Another thing I noticed about most other graveyard brownies was the loose Oreo dirt on top. So instead I added some green frosting to resemble grass and doubled as a sticky surface to which the Oreo dirt would hold onto instead of spilling all over when you take a bite.

While I was on the train of modifications, I also added peanut butter creme Oreos to the brownies. I figured it made sense since I already had two types of peanut butter cups on top to include some more peanut butter action within. You could use regular Oreos, but why when the peanut butter ones exist?

I suppose I could have taken the peanut butter to another level by making peanut butter frosting instead of cream cheese, but I wanted the frosting to be green not brown.

I suppose the real reason these graveyard Halloween brownies are so peanut butter themed is because today is most importantly #PBchocSat! The Ohio State Buckeyes are away today playing Wisconsin and while Halloween is still just under 2 weeks away, our next game against Penn State isn’t until November 1st as we have a bye next weekend. So the buckeye Halloween themed treat, which normally lands for PSU, must be today!

Technically I made these for a friends birthday in September but it’s really never too early to celebrate Halloween in my book. Added bonus that my friends expect this from me at this point and are not phased.

GRAVEYARD HALLOWEEN BROWNIES

Print

Yield: 2 Dozen Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1 Family Size (9×13) Brownie mix (and ingredients listed on box)
• 1 pkg peanut butter Oreos*, 4 crushed and set aside for topping

TOPPING

• 4 oz. cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• Green food coloring
• 9 Reese's tombstones
• Pumpkin shaped mini Reese's
• Gummy hands and/or pumpkins
• Candy bones

Directions

1. Preheat oven to 335 degrees**. Lightly coat a 9x13-inch pan with nonstick spray and set aside.
2. In a large bowl, mix together brownie mix and directed ingredients.
3. Pour half the batter into the prepared baking dish and spread evenly. Top with a single layer of Oreos (about 24). Pour remaining brownie batter over the Oreos. Bake for 30-35** minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
4. While the brownies cool, prepare the frosting. In a medium bowl beat the butter, cream cheese, and vanilla extract until fluffy. Slowly add the powdered sugar 1 cup at a time until it reaches desired consistency. Add food coloring and beat until the mixture is smooth and creamy. 
5. Transfer frosting to a piping bag fitted with a star tip (Ateco 826). Pipe small blobs of frosting all over the top of the brownies to resemble patches of grass. 
6. Insert Reese's tombstones over the brownies, sprinkle crushed Oreos over the frosting grass to resemble dirt. Decorate with pumpkin Reese's, gummy hands and pumpkins, candy bones, or other favorite spooky candies. Slice in 24 bars and serve.

Notes

*You can use regular Oreos or other flavors you prefer, but since I was using shaped Reese's to decorate I used the peanut butter creme filled. **Or as directed on the box for a 9x13-inch pan.

Source: Inspired by Your Home Made Healthy.

Pulling decorative inspiration from the iconic and divisive Halloween candy, this candy corn pizza is a fun way to celebrate Halloween Friday pizza night.

Jump to recipe

No, this is not a dessert candy corn pizza. Bleh, I dislike candy corn in except for it’s cute inspirational factor for Halloween such as in this recipe. The corn kernels and pepperoni are arranged like the coloring of candy corn when sliced. Pair with some cute mini mummy dogs for a really fun meal.

I maybe should have made this a oil or white sauce base to ensure the white part was more white. The red sauce tinted the otherwise white part with just cheese but you know what? I think it tasted great the way it is. If you are so inclined you are more than welcome to drizzle some hot honey on top if you want a little sweet heat to give an ode to it’s sweet inspiration.

It may be the last day of Halloween Treats Week but rest assured, if you haven’t gotten enough there’s a whole list of recipes waiting for you below from some blogger friends.

I will also be posting at least one more recipe outside of this event leading up to Halloween. Of course I had a slew of other Halloween recipes archived for your taste buds pleasure.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Boo Brownie Batter Dip from Big Bear’s Wife
• Halloween Deviled Eggs from Southern Halloween Queen
• Dark Chocolate Skull Cakes from Karen’s Kitchen Stories
• Trick or Treat Trifles from Jolene’s Recipe Journal
• Halloween Pizza from Art of Natural Living
• Poisoned Apple Cream Puffs from A Kitchen Hoor’s Adventures

CANDY CORN PIZZA

Print

Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup pizza sauce
• 8 oz. fresh Mozzarella cheese, shredded 
• 1/4 cup shredded Parmesan cheese
• 24-ish pepperoni slices
• 2 ears of corn, cooked and kernels removed (about 1 cup)*
• Salt, to taste
• Hot honey, optional

Directions

1. Preheat oven to 450 degrees, with pizza stone** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel**, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl toss together the shredded Mozzarella and Parmesan cheese.
4. Spread pizza sauce over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella cheese blend, then made a ring of pepperoni of the pizza surrounded by a ring of corn on the edges. Sprinkle the corn with a little salt, if desired.
5. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
6. Drizzle with hot honey, if using, and allow to cool slightly before cutting and serving.

Notes

*Can use canned or frozen corn but won't be as good. **If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: Inspired by Ghoul at Heart.

Why have regular round molten lava cakes when you can have skull lava cakes? Normally the inside is what counts but I think the outside does too in this scenario.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

More skulls! I seem to go through phases of Halloween inspiration and skulls are predominating in recent times. It helps that I finally got my hands on my favorite Skull cakelet pan that I found last year at HomeGoods (or Marshalls/TJ Maxx, who knows).

Last year I used to make skull sloppy Joe bombs which where amazing and turned out even better than I had hoped. The same goes for this years creation with the same pan – skull lava cakes! I think you should just have an entire skull-themed meal from start to finish.

Just like my skull gnocchi the recipe itself is just a classic molten lava cake but it’s the shape in which you form it that sets it apart and with all those little nooks in the pan you need to make sure those skull lava cakes comes out whole. With precious cargo like these you don’t want the outside layer of cooked cake to get stuck and cause an eruption of chocolate lava before you’ve even had a chance to plate it.

Tip for successful skull lava cakes:

• I swear by Bak-klene ZT for shaped pans like these skulls, it’s freaking magical. PAM for baking would be my second choice if you cannot find Bak-klene ZT (try Williams Sonoma, Gordon Food Service, or Amazon).
• Don’t use chocolate chips! Besides the fact that chocolate chips are designed to hold their shape better, this is a dessert where the chocolate is the main component so please use a good bakers chocolate.
• Room temperature eggs are a step even I often skip but when mixing into the warm chocolate-butter mixture you don’t want the chocolate to seize up with the addition of cold eggs.
• Underbaking is the whole point. Once you see that the batter is no longer shiny on top it’s probably time for them to come out of the oven or you risk these small cakes cooking all the way through and lacking the molten effect.

Once you have successfully released the skull lava cakes are ready to be devoured! These are an eat right away kind of dessert and don’t keep that well. Technically you can save the leftovers but they won’t be as molten once they cool and you don’t want to reheat and thus cook the centers. So find 3 companions and enjoy them while they are hot, literally.

I served mine on plates splattered with melted red candy coating but some warmed up seedless fruit jelly or strawberry sundae syrup would also work well. I almost made them with a red cream cheese center similar to my slime lava cakes or a skull red velvet version but decided to stick to the classic and instead incorporate the “blood” into the presentation. A dusting of powdered sugar on top would look nice, too.

Technically one cake serves 2 people but I won’t tell anyone if you don’t share. Heck I put peanut butter cup ice cream on top of mine once I finished taking photos, who am I to judge?

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Make sure to check out all of the fun recipes that we’re sharing this week!

• Witches Brew Risotto by Big Bear’s Wife
• Magic Wands by Semi Homemade Recipes
• Melted Witch Fudge by Southern Halloween Queen
• Chocolate Haystack Werewolf Paws by Savory Moments
• Graveyard Brownies by Karen’s Kitchen Stories
• Cookies and Scream Cupcakes by Jolene’s Recipe Journal
• Pumpkin Shaped Cheeseball by Art of Natural Living
• Monster Meat Pie by A Kitchen Hoor’s Adventures
• Harry Potter Pumpkin Pasties by For the Love of Food

SKULL LAVA CAKES

Print

Yield: 4 cakes (8 servings) Prep Time: 10 Minutes Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. (4 squares) Baker's semi-sweet chocolate
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 2 eggs plus 2 egg yolks, room temperature
• 6 Tbsp all-purpose flour*

Directions

1. Preheat oven to 425 degrees F. Generously grease** four cavities of a skull cakelet pan***.
2. In a large microwaveable bowl, microwave chocolate and butter on high for 1 minute, stirring every 20 seconds, or until melted and completely smooth.
3. Whisk in sugar, eggs, and egg yolks followed by the flour until just incorporated. Divide batter between the four prepared skull cavities.
4. Bake 8-10 minutes or until sides are firm but centers are still soft and jiggle when disturbed. Remove from oven and let stand 1 minute. Carefully run small spatula or knife around the edges to loosen then invert onto a platter or dessert plates**** (Lightly tap the bottom of the pan while inverted to help loosen further, if needed). Serve immediately.

Notes

*You can easily sub your favorite GF flour for a GF option. I prefer Bob's Red Mill 1-to-1 baking flour here. **I swear by Bak-klene ZT for all my shaped bakeware, but it's sometimes hard to find so PAM for baking would be the next best option. ***I used a pan with a little over 3/4 cup capacity in each cavity. ****I splattered some red chocolate candy melts on the plates to look like blood. Red fruit dessert topping would also work.

Source: Adapted slightly from Kraft.

Homemade potato gnocchi but make it skull shaped. These skull gnocchi are ready to be invited to a spooky dinner party.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Welcome to Halloween Treats Week – where the treats don’t have to be sweet! That’s a good thing because 2 of the 3 recipes I am sharing this week are savory. There will be plenty of sweets to be had! But first things first are these skull gnocchi.

Technically they are just classic homemade potato gnocchi that are in the shape of a skull instead of a log with ridges. I traded in the fork to make the ridges for a silicone skull mold. Normally you would roll the dough into logs to be sliced into nuggets, but for these I used my small cookie scoop which was the perfect amount to fit into the skull mold.

I was able to pop them out of the silicone mold easily while maintaining their shape but if you could place them in the freezer for 30 minutes to make sure. Once you’ve formed all the dough into skulls you can freeze them for later or it’s time to boil them!

Working in batches, toss them into your cauldron of boiling salted water and within a few minutes they will start to float. Remove to drain and continue to boil the rest. I was very pleased with how well they maintained their shape!

This recipe is just for the skull gnocchi so you can serve these with whatever sauce you prefer. I originally intended to use an alfredo sauce because today is National gnocchi alfredo day, but ended up going with some of my husband’s homemade pasta sauce that he makes every year using tomatoes from our garden.

These skull gnocchi would also be good with some meatballs or sausage. I served them as is with a side of roasted broccoli but peppers and onions would be tasty as well.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

SKULL GNOCCHI

Print

Yield: 6 Servings Prep Time: 45 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 pounds Russet potatoes
• 1 egg, lightly beaten
• 1-1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups all-purpose flour
• Favorite pasta sauce, warmed

Directions

1. Preheat the oven to 425 degrees. Pierce the potatoes with a fork, wrap in foil, and bake the sweet potatoes until tender and fully cooked, about 45-50 minutes depending on size. Cool slightly.
2. Cut in half and scoop the flesh into a large bowl and mash. Add the egg, salt, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.
3. Lightly grease a small silicone skull mold. Pinch off tablespoons of dough* and press into the mold. Carefully pop out and place on a large baking sheet dusted with flour**. Continue with the remaining gnocchi.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5-6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
5. Serve with your favorite pasta sauce.

Notes

*I used a small cookie scoop. **If they don't come out easily, freeze for 30 minutes prior to removing.

Source: Adapted from my Sweet Potato Gnocchi.

Boos are for all ages with this non-alcoholic Halloween punch. Just mix up the three ingredients then garnish with gummy worms and lychee-blueberry eye balls.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Happy Halloween! If you want an easy, last minute party punch this is it. Just mix together sherbet, lemon-lime pop (yes Sprite), and pineapple juice and you’ve got a delicious Halloween punch non-alcoholic style. If you have a little extra time, it’s worth also garnishing with not only gummy worms, but lychee-blueberry eyeballs.

What do you need for Non-Alcoholic Halloween Punch?

• Lime sherbet
• Lemon-lime pop
• Pineapple Juice
• Green food coloring, optional
• Gummy worms
• Peeled whole lychee
• Blueberries

As you can tell, I didn’t use the green food coloring in my punch. Maybe I should have, but I just wasn’t feeling it at the time. I was more focused on the lychee-blueberry eyeballs and how cool they look! To make the creepy eyeballs, all you have to do is buy two cans of peeled whole lychee, drain them, and then stick a blueberry into each one. That’s it.

If the eyes aren’t enough spook factor for you, go ahead and dye the punch green, or orange, or whatever is your favorite spooky color. You could also offer another option such as Flying Purple People Eater Milkshakes. And obviously if you prefer it with booze in it, pretend to be the rebel kid in highschool and spike the punch or make Day of the Dead Margaritas.

HALLOWEEN PUNCH NON-ALCOHOLIC

Print

Yield: 12 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUNCH

• 2 quarts lime sherbet*
• 16 oz. (2 cups) pineapple juice, chilled
• 1 (2L) bottle lemon-lime pop, chilled
• Green food coloring, optional

GARNISH

• 2 (15 oz). cans peeled whole lychee
• 1 pint blueberries
• 1 bag gummy worms

Directions

1. Drain the lychee, then working one at a time, place a blueberry inside of each, resembling and eyeball. Place into a medium bowl and set aside.
2. Into a large punch bowl or carafe, scoop the lime sherbet.
3. Pour the pineapple juice and lemon-lime pop over the sherbet, and lightly stir. Add green food coloring, if using, and stir just until combined.
4. Fill cups with ice, pour punch into cups, and top with lychee eyeballs and gummy worms. Serve immediately.

Notes

*I couldn't find lime so I used rainbow

Source: Adapted from Funny Money Mom.

Dressing up my Halloween chocolate chip cookies as mad scientists with the help of festive M&Ms and sprinkles.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Yes, I am still making new variations of my favorite chewy chocolate chip cookies. All I did to make these mad scientist Halloween chocolate chip cookies was to add mad scientist M&Ms and a mad scientist mix of sprinkles. Does it require it’s own blog post? Probably not, but sometimes seeing is believing when it comes to recipe modifications. I already did one for the winter holidays, so why not Halloween?

If you cannot find the specific “mad scientist” M&Ms to make these Halloween chocolate chip cookies, you can obviously use whatever festive mix they are selling this year. Same goes for the sprinkles. Mine had eyes and fingers mixed into the orange, green, purple, and white jimmies but any festive combo will do.

Now that my favorite chewy chocolate chip cookies are dressed up for Halloween, I need to decide on a costume for myself. I spent so much time decorating the inside and outside of our house that I forgot to ponder costume ideas.

At one point I suggested Jean and Gene from The Umbrella Academy Season 4 for Bob and I, but I feel like I can do better. I bet there will be plenty of Australian break dancers and Beetlejuice people already. Maybe Inside Out 2 characters?

One year ago: Peanut Butter Oreo Pumpkin Cheesecake Bites

Five years ago: Cranberry Sweet Tea Sangria

Seven years ago: Peanut Butter Mississippi Mud Brownies

Nine years ago: Pumpkin Corn Spoon Bread

Ten years ago: Slow Cooker Vegetarian Pumpkin Chili

Eleven years ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Thirteen years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

MAD SCIENTIST HALLOWEEN CHOCOLATE CHIP COOKIES

Print

Yield: 2 Dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups Mad Scientist Halloween M&M’s
• 1-1/2 semisweet chocolate chips
• 1/2 cup Mad Scientist Halloween sprinkles*

Directions

1. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the M&M, chocolate chips, and sprinkles by hand.
4. Roll 1/4 cup of dough** into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10-12 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*Can add extra on top once dough balls formed. **For smaller cookies, roll 2 Tablespoons and bake for 8-9 minutes.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from my Chewy Holiday M&M Chocolate Chip Cookies.

There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

Jump to recipe

Other than frogs breath, worms wort, and deadly nightshade, I have no idea what is in Sally’s worms wort Nightmare Before Christmas Soup. So I took some liberties and remade a kale and pea green curry soup inspired by spring vegetables and Thai/Cambodian flavors that I had at a dinner party recently, made by Damian of Fetty’s Street Food.

Despite the lengthy list of ingredients, this soup actually comes together in just 1 hour. I know that’s not super fast but given the complexity of flavors you would think it took longer. However, this is one of those recipes that the quality of the ingredients matter. Sure it uses frozen peas and spinach, but make sure you are using good green curry paste, coconut milk (no light milk here), and fresh seasonings because they make the difference.

At the dinner party, Damian served this soup with Thai style fried pork belly, a drizzle of Thai bail oil, and peas/pea shoots for garnish. It was exquisite but not necessary for Sally’s Nightmare Before Christmas soup. Instead I added a slice of provolone cheese cut to resemble the skull that appears over the soup as she makes it. I know, lots of skulls this week!

The result is a velvety bright green soup with all the flavors: fish sauce for salt, sugar for sweetness, vinegar for sour/tartness, and mushroom seasoning for umami. Not nightshade to put you to sleep here like Dr. Finkelstein, but you may enough enough to put yourself in a food coma instead.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from BigBearsWife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

SALLY'S WORM WORT NIGHTMARE BEFORE CHRISTMAS SOUP (GREEN CURRY SOUP)

Print

Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil, such as canola
• 1 medium yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed/chopped
• 1 heaped Tbsp good green curry paste*
• 1 bunch kale, stripped off the stem and roughly chopped
• 1 (12 oz.) bag of frozen peas, thawed
• 2 (13.5 oz.) cans of coconut milk
• 10 oz. water
• 3 Tbsp sugar
• 1 Tbsp fish sauce**
• 1 Tbsp white vinegar
• 2 Tbsp mushroom seasoning/powder
• 2 tsp ground white pepper
• 1 (12 oz.) bag of frozen chopped spinach, thawed and squeezed or excess liquid
• 8 thin slices provolone

Directions

1. In a wok/heavy based sauce pan, heat oil over medium high and fry onion until it starts to brown, about 5 minutes. Add garlic and sauté until lightly browned all over, about 1 minute.
2. Add curry paste and sauté until oil starts to separate from the paste stirring frequently (about 2 minutes). Quickly add kale and peas, and cook until the kale is wilted and halved in volume (about 5 minutes).
3. Add coconut milk, water sugar, fish sauce, vinegar, mushroom seasoning, and white pepper. Stir to combine and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Taste and adjust for seasoning: fish sauce for salt, sugar for sweet, vinegar for sour/tartness, mushroom seasoning for umami. Remove from heat and let the soup cool completely.
4. Transfer the soup and thawed spinach to a high speed blender***. Blend for at least one minute until completely smooth and bright green. Return soup to the pot and reheat.
5. While soup reheats, use a small round cookie cutter and/or paring knife to cut provolone slices into skulls.
6. Serve soup with provolone skull on top.

Notes

*I have the privilege of getting fresh homemade green curry paste from Damian himself, but you can find good pastes from a local Asian market. **For fish allergies or vegetarian option use soy sauce. ***I normally like to use my immersion blender to avoid the need to cool and transfer, but a high speed blender is preferred here to get a silky smooth texture.

Source: Adapted slightly from Damian of Fetty’s Street Food.

Being cute and spooky has never been so easy. To make these Ghost Halloween Cinnamon Rolls, all you need is a jumbo can of cinnamon rolls and candy eyes.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

This recipe for ghost Halloween cinnamon rolls could not be any easier. All you need is a can of jumbo cinnamon tolls and some candy eyeballs. Just unroll 2/3 of the dough, form it into the ruffles of a ghost, pin with a toothpick, bake, top with icing, and add the eyes!

I had considered making cinnamon rolls from scratch, and you’re welcome to do so still, but I wanted something simple and fun. Something you can bake up quick on a weekend. I am always a fan of jazzing up store bought products.

I have to admit they kind of look like jellyfish or squid more than ghosts, especially the ones I gave smaller eyes but whatever -they are still spooky cute Halloween cinnamon rolls.

Obviously if you need more than 5 just buy another can of cinnamon rolls. Just please be aware that you MUST use the jumbo ones. I made the mistake of first buying the regular sized cinnamon rolls and those do not unroll. In other words, I ate a lot of cinnamon rolls in the past week.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• White Chocolate Skull Red Velvet Brownies from BigBearsWife
• Monster Rice Krispie Treats from Semi-Homemade Recipes
• Franken Berry Breakfast Buns from Sweet ReciPEAs
• Jack O Lantern Ham and Cheese Hand Pies from Jen Around the World

GHOST HALLOWEEN CINNAMON ROLLS

Print

Yield: 5 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17.5 oz.) can of jumbo cinnamon rolls*, with icing
• Toothpicks
• Candy eyeballs

Directions

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Working one cinnamon roll at a time, unroll 2/3 of the dough, then fold it on itself three times to make ruffles at the bottom. Secure end with a toothpick. Place on prepared baking sheet. Repeat with remaining cinnamon rolls, placing 2-3 inches apart.
4. Bake in preheated oven for 20-25 minutes or until golden. Remove and immediately top with icing and two candy eyes.

Notes

*You must use jumbo cinnamon rolls. Regular sized won't allow you to unroll them.

Source: How We Host

Why make regular sloppy joes when you can have Skull Sloppy Joe Bombs? Easily assembled with a few ingredients for a spooky fun dinner.

Jump to recipe

In case the skull deviled eggs weren’t enough, I have another skull recipe for you this week – skull sloppy joe bombs! Similar to the popular pizza skulls, but made with sloppy joe and a little cheddar cheese instead.

Could I have make sloppy joes from scratch? Maybe even stuffed with them a different variation of chicken gumbo sloppy joes? Absolutely. But this recipe for skull sloppy joe bombs is more about the appearance so I decided to take the easy way out and make this semi-homemade. Because not everything needs to be homemade. Sometimes you want a quick, easy, and fun recipe.

What do you need to make Skull Sloppy Joe Bombs?

• Ground beef
• Can of sloppy joe sauce (or homemade)
• Cheddar cheese
• Can of prepared pizza dough (or homemade)
• Most importantly, a skull baking pan

Once you have all your ingredients and tools, you just need to brown the beef, add the sloppy joe sauce and cheddar cheese, cut the pizza dough into 6 squares and place over each skull cavity, fill with sloppy joe meat, seal, and bake! If you need more than six sloppy joe skull bombs you could buy a second pan but they come together so quickly you could probably get away with reusing the same pan.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Cherry Pie Murdered Cinnamon Rolls from Semi-Homemade Recipes
• Mummy Jalapeno Poppers from Jolene’s Recipe Journal
• Ouija Board Planchette Cookies from Savory Moments
• Pumpkin Spice Blondies from A Kitchen Hoor’s Adventures
• Antipasto Eyeballs from Cheese Curd In Paradise
• Count Chocula Pop Tarts from Sweet ReciPEAs
• Pumpkin Pear Soup (Spiderweb Soup) from Art of Natural Living
• Jalapeno Ranch Skeleton Cheeseball from Jen Around the World
• Melted Witch Bark from For the Love of Food
• Biscoff No Bake Pumpkin Cheesecake from A Day in the Life on the Farm

SKULL SLOPPY JOE BOMBS

Print

Yield: 3-6 Servings Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 15 oz. can of sloppy joe sauce (or homemade)
• 8 oz. shredded cheddar cheese
• 13.8 oz. can of prepared pizza dough (or homemade)
• Skull baking pan

Directions

1. In a large skillet over medium-high heat, add ground beef, stirring to break it up into small pieces, and cook until browned, about 3-4 minutes. Add sauce and cheese, stirring until combined. Set aside.
2. Preheat oven to 400℉. Working on a clean surface, roll out dough to a 15x10-inch rectangle. Cut dough into 6 (5x5-inch) squares.
3. Lay one square of dough over each cavity of a nonstick 6-cavity skull-shaped pan. Fill the dough by scooping about 1/3 cup of filling in the center of the dough square (you may have excess filling). Fold sides of dough together and pinch tightly to seal. 
4. Bake in preheated oven until lightly golden, 15-20 minutes. Let cool 5 minutes before removing from the pan and  serving.

Source: Adapted from AllRecipes and Food Network.