Unleash the Halloween spirit with this collection of spookalicious and fun recipes!
From healthy treats to not-so-healthy delights, there’s something for every little monster!
Smores Spider Web Brownies
You’re in for a spooky treat with these delightful vegan brownies from Ocado, crowned with fluffy melted marshmallow that weaves a wickedly fun spider web effect.
- 165g plant-based butter, melted, plus extra for greasing
- 175g plain flour
- 75g cocoa powder
- 1½ tsp baking powder
- ¼ tsp fine sea salt
- 325g granulated sugar
- 100ml almond milk
- 2 tsp vanilla extract
- 70g dark chocolate, finely chopped
- 70g vegan biscuits (we used Lotus Biscoff) broken into small chunks
- 40g white marshmallows (vegan if required)
- Preheat oven to 180°C/160°C fan/gas 4. Grease a 23cm square cake tin with butter and line the bottom with baking paper. Use a balloon whisk to whisk together the plain flour, cocoa powder, baking powder and fine sea salt and set to one side.
- Use a freestanding mixer or electric hand mixer to beat the melted butter and sugar until smooth. Beat in the almond milk and vanilla extract, then add the bowl of dry ingredients and mix until smooth. With a spoon, stir in the chocolate and broken biscuits; dollop into the tin. Level the top and bake for 25-28mins, or until just set with a crust but still a bit gooey.
- Remove from the oven; leave to cool in the tin for 20 minutes before transferring to a cooling rack to cool completely.
- Melt the marshmallows in a microwave for 30 seconds, then stir with a fork. Allow to stand for 2 minutes or so, until cool enough to handle, then stretch the mixture over the brownies, pulling and draping it to create a spider web effect. Then, leave to cool completely before slicing and serving the brownies. They’ll store in an airtight container for up to 4 days.
Recipe from Ocado.
Your little kitchen wizards will love to whip up their own hair-raising masterpieces with these Freaky Faces from Ocado! These cracker ghouls are brought to life with the magic of veggies, cheese, and houmous. Plus, don’t be afraid to get wild with the toppings – whether it’s fresh or canned, the choice is yours for a bewitching culinary adventure!
- 1 (300g) pack oat cakes, rice cakes or crackers
- 1 (300g) tub houmous
- 1 (200g) tub guacamole
- 1 (160g) pack cheese slices
- 1 (340g) jar pitted black olives
- 1 (200g) pack radishes
- 1 (195g) tin sweetcorn
- 1 red pepper
- 1 (150g) pack sugar snap peas
- 85g tub peeled edamame soy beans
- 2 carrots
- ¼ cucumber
- 1 (200g) pack baby corn
- 1 (100g) pack pumpkin seeds
- Spread oat cakes or crackers with houmous and guacamole.
- For eyes, use a small bottle top to cut circles from cheese slices, and make pupils from pieces of black olive or radish (you can use the end of a metal straw to cut them out) or peas.
- Make mouths from odds and ends, such as sweetcorn kernels and trimmed pepper – create toothy grins with sugar snaps opened to reveal their peas.
- Edamame beans make good noses.
- Add finishing touches – pointy ears, eyebrows, horns and hair – using sugar snaps, chopped pepper, radish, carrot, cucumber, baby corn and pumpkin seeds. Best eaten the same day.
Recipe from Ocado.
Sweet Halloween Pumpkin Muffins
Organix’s Pumpkin Muffins are the perfect treat for your toddler and their fellow pint-sized party pals. These scrumptious snacks are not only delicious but also free from any spooky junk – just pure, wholesome yumminess!
- 250ml butternut squash/pumpkin puree (around ½ butternut squash) – use a sweet variety
- 150g butter (or coconut oil)
- 4 eggs
- 6 tbsp / 90ml maple syrup
- ½ tsp vanilla extract
- 2 tsp mixed spice
- 300g self-raising flour (choose a gluten-free option if you prefer)
- Greek yogurt/cream cheese
- Butternut squash puree
- Start by making a butternut squash/pumpkin puree (unless you have some pre-made). Peel the squash, cut into chunks and steam for around 20 minutes until soft. Use a steamer or place in a covered colander over a pan of simmering water. In a bowl, blend the squash to a smooth puree, adding a little water if required to get a smooth consistency. A hand blender will give the smoothest texture, but a food processor or blender will be fine.
- Stir the butter or coconut oil into the warm puree to melt it, or if the puree is cold, gently warm together in a pan over a low heat until just melted, then allow to cool. If you are using a frozen puree, allow to defrost overnight, then gently warm through with the butter or oil. Pre-heat your oven to 180°C / 160°C fan/gas mark 4. Whisk the eggs, maple syrup, vanilla, mixed spice and cooled puree together in a large bowl with a hand whisk. Sieve in the flour and lightly stir using a metal spoon to avoid knocking out too much air.
- Spoon the mixture into muffin cases in a muffin tin and fill the cases to ¾ full to allow them room to rise. Bake in the pre-heated oven for around 25 minutes until golden. To check they’re cooked through, stick a knife in the centre and it should come out clean. Allow the muffins to cool completely before decorating.
- Let’s decorate! For a pumpkin face – mix Greek yogurt or cream cheese, a drizzle of maple syrup, a pinch of mixed spice and a dollop of squash puree together to create an orange frosting. Spread on a muffin and decorate with a little kiwi for the pumpkin stem and raisins for eyes and teeth.
- To make a spider – mix Greek yogurt or cream cheese with a drizzle of maple syrup. Spread this white frosting on a muffin and use a blackberry to create a spider’s body, with sliced blueberries for legs. Or you can use some raisins and blueberries to create the body and draw on the legs with a cocktail stick dipped in blackberry juice.
- For Dracula – mix Greek yogurt or cream cheese, a drizzle of maple syrup and a dollop of blackberry puree to create a reddish/purple frosting. Spread onto a muffin, then sprinkle poppy seeds at the top to create a Dracula widow’s peak hairline (use a cocktail stick to help guide the seeds). Use raisins and cut-up goji berries as eyes, a goji berry mouth and white frosting for Dracula fangs!
- To make a witch’s hat, use the white frosting from the spider muffins and use cut-up dried prune to make a black hat.
As these muffins won’t stay fresh as long as cakes made with caster sugar or similar, it’s best to bake, decorate and eat them on the day you make them. They can be kept in an air-tight container (without the decorations) in a cool place for up to 3 days, otherwise, you can freeze them and defrost in a couple of hours, then decorate before serving.
Recipe from Organix.
These mini-monster muffins are adorably eerie and serve up the ideal Halloween delight. Yum!
- 120g vanilla frosting
- Dr. Oetker orange food colouring gel
- Dr. Oetker violet food colouring gel
- 12 x Halloween spooky mini muffins
- Cake Décor edible eyes
- Divide vanilla frosting between 2 bowls and stir a little orange food colouring gel into one and violet food colouring gel into the other.
- Spread or pipe the orange buttercream onto one half of the spooky mini muffins, then repeat to cover the other half with the purple buttercream. Reserve ¼ tsp of each colour to attach the eyes.
- Make eyes on stalks by using a little buttercream to stick edible eyes to cocktail sticks and pushing them into the cakes, or stick eyes directly into the icing. Will keep in a sealed container in a cool place for 3-4 days.
Recipe from Tesco Real Foods.
Woooooo! Packed with healthy ingredients and absolutely free from any scary junk. Whether it’s a tasty toddler treat or a spine-tingling Halloween party delight, this Organix pizza is sure to cast a spell on your taste buds!
- 250g self-raising flour or plain flour
- 3 tsp baking powder
- 4 tbsp olive oil
- 100ml warm water
- 1 onion
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp dried oregano or mixed herbs
For the toppings:
- Large ball of mozzarella
- Some black olives
- Some green olives
- Some fresh rosemary (optional)
- A ghost-shaped cutter
- Put the flour (with the baking powder mixed in) into a bowl, and make a well in the centre. Pour in the oil and most of the water, and mix together to form a dough. The dough shouldn’t be too sticky – so don’t add all the water at once, just little by little.
- Knead the dough on a lightly floured surface, folding it over on itself and pressing down with the heel of your hand. Keep turning, folding and pressing until the dough is even, smooth and elastic in texture (at least 5-10 minutes).
- Cut the dough in half with a sharp knife to create two even balls, then divide these to make four and a final time to create eight balls. Roll each ball out on a lightly floured work surface with a rolling pin into mini round pizza bases, around 5mm thick. You can roll them directly onto cut-up sheets of baking paper if you like – to make the dough easier to transfer.
- Pre-heat your oven to 230°C / 210°C fan/gas mark 8. Lightly grease and line two large baking trays. Start making the sauce – finely chop the onion and sauté with the oil in a frying pan over a low heat until soft. Crush the garlic and add to the pan for a couple more minutes. Add the tin of tomatoes, tomato puree and herbs and continue to sauté for another 10 minutes until the sauce thickens. You can use the sauce as is or blend smoother if preferred. Spread lots over your rolled-out pizza bases.
- Cut the mozzarella ball into 5mm slices across the ball. Gently press on the slice to make it as wide in diameter as possible, then use a ghost-shaped cookie cutter to cut your shapes. If the slices aren’t big enough, you may need to cut the shape into two sections and place them together on the pizza so they melt together. Depending on the size, place one or two ghosts on each pizza base.
- Cut tiny pieces of black olive and place on the ghost shapes for eyes, and cut the green olives in half and place a couple on each pizza, using rosemary leaves to create spider legs. Pop the pizzas in the oven for around 10 minutes until the cheese has melted and the base is golden.
Serve with other Halloween party treats or with a fresh green salad. The pizza bases and tomato sauce can be made in bulk in advance and stored in the fridge for up to 4 days or frozen in portions for up to 3 months. If freezing the dough, rub in a little olive oil and place in freezer bags. Defrost thoroughly before use; this recipe can be whipped up in minutes. Allow the dough to come up to room temperature before rolling out. Other vegetables, such as roasted peppers or carrots, can be added to this sauce and blended in for some extra veggie goodness!
Recipe from Organix.
Check out these showstopper ghost cupcakes! The kids will love to get busy with this easy-peasy bake recipe that’s bound to wow a crowd.
Makes 15 cupcakes
- 175g self-raising flour
- 150g granulated sugar
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 150ml vegetable or sunflower oil
- 150ml milk
- 2 eggs
- 100g dark chocolate
- 15 marshmallows
- White fondant icing
- Preheat the oven to 160°C (fan).
- In the mixing bowl, combine the flour, sugar, cocoa powder and bicarbonate of soda with the whisk before adding in the oil, milk and eggs. Whisk until a smooth batter is achieved.
- Divide the batter evenly between 15 cupcake/muffin cases and bake in the oven for 20-25 minutes until risen and springy to touch. Allow to cool completely.
- Wash the original mixing bowl and use it to melt the dark chocolate in the microwave in 30-second increments (being careful not to burn it). Dip the base of each marshmallow in the melted chocolate and affix one on top of each cupcake. Pop in the fridge/freezer for a few minutes to set.
- Roll out the fondant and cut out rounds (approx. 10cm). Drape the rounds over the marshmallows on top of the cupcakes to form ghost shapes.
- Dip one end of the toothpick in the melted chocolate and use to dot two eyes on each ghost and enjoy!
Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
Mummy Sausage & Pumpkin Pies
Make Halloween extra fun with these amazing mummy pies. They’re spine-tinglingly savoury and frighteningly fun to make!
Makes 9 portions
- 350g plain flour
- 175g salted butter, cubed
- 4 tbsp cold water
- 350g sausage meat
- 150g pumpkin purée
- 1 tsp dried sage
- ½ tsp salt
- 1 egg
- 18 edible eyes
- Preheat the oven to 200°C (fan).
- In the large mixing bowl, combine the flour and butter by rubbing it together between your fingertips until a crumb consistency is achieved. Add the water and bring together with your hands to form a pastry dough. Wrap the dough in cling film and pop in the freezer to rest while you make the filling.
- Wash up the mixing bowl, then use it to combine the sausage meat, pumpkin purée, sage and salt. Set to one side.
- Take the dough out of the freezer and, on a lightly floured surface, roll it out into a large rectangle (2-3mm thickness), then portion into 12 smaller rectangles.
- Place 9 of the pastry rectangles onto the tray and spoon the sausage filling into the centre of each one, leaving an index finger width border around every edge.
- Beat the egg, then use your finger to egg-wash the edges of each pie.
- Cut the remaining 3 rectangles into 1 cm strips and lay them over the filling of each pie, using the egg-washed edges to stick them. Trim if necessary.
- Use your finger to egg wash the strips, then bake the pies for 20-25 minutes until golden. Allow to cool slightly before placing two edible eyes on each one and serving. They can also be enjoyed cold.
Credit Line: Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
Chilli Chocolate Fudge
Sink your teeth into this bewitchingly delicious Halloween delight by Tesco Real Foods! No cauldrons, no thermometers, just pure, mouthwatering goodness in every bite. And the best part? You can summon your own little helpers to bring these spooky ghostly decorations to life.
- 75g white chocolate, chopped
- ⅛ tsp vegetable oil
- 225g dark chocolate, chopped
- 200g milk chocolate, chopped
- 1 x 397g tin condensed milk
- ¼ tsp crushed chillies, plus extra to decorate (optional)
- pinch of salt
- Grease and line a 20cm square baking tin with nonstick baking paper, leaving an overhang.
- Melt the white chocolate in the microwave in 20-second bursts, stirring between each. Stir in the vegetable oil. Set aside over a pan of just-boiled water.
- Put 200g of the dark chocolate in a heatproof bowl with the milk chocolate, condensed milk, chillies and salt. Heat on full power* for 1 min 40 secs, stirring every 20 secs, until almost melted; stir to finish melting (you may not need all the time). Quickly tip this into the tin and level with the back of a spoon.
- While still warm, spoon over the melted white chocolate, trailing off a little to create ghost shapes, then accentuate the tails further by gently dragging with a cocktail stick (don’t go too deeply into the fudge). Tap the tin to level, then chill for 3-4 hrs (or overnight) until set.
- Remove the fudge from the tin. Melt the remaining 25g of dark chocolate, place in a piping bag and pipe eyes and mouths onto the ghosts; chill for 15 mins. Scatter with extra crushed chillies, if you like, then cut into 49 pieces (7 x 7 rows). Will keep for up to 5 days in an airtight container in the fridge.
Recipe from Tesco Real Foods.
Glowing Gingerbread Pumpkins
How could anyone resist these adorably crafty glowing pumpkin biscuits from Tesco Real Foods? They may look elaborate, but the secret is they’re crafted from readymade gingerbread and melted boiled sweets, making them a cinch to create. Now, for the finishing touch, a dash of creativity and a sprinkle of time to bring out their full charm. They’re a delightful after-school surprise and a must-have for your Halloween party spread!
- 225g pack gingerbread mix
- 40g butter
- 30g golden syrup
- flour for dusting
- 15 orange boiled sweets or a mixture of orange and yellow
- 40g ready-to-roll green icing
- 3 tbsp icing sugar
- 1 tube orange writing icing from a 76g pack
- Line 2 baking sheets with nonstick baking paper. Make up the gingerbread mix to pack instructions using the butter and golden syrup.
- Roll out the dough on a lightly floured surface to about 5mm thick. Cut out rounds using cutters between 7.5-9cm (you can use a mix).
- Squash the circles into slightly flatter pumpkin shapes, then pinch some of the dough at the top into a stalk.
- Arrange the biscuits on the prepared trays. Use a small, sharp knife to cut away segments of dough from the rounds to mimic the shape of a pumpkin. Reroll any scraps of dough to make more biscuits.
- Put the boiled sweets in a food bag and use a rolling pin to bash them into pieces just small enough to fit in the cut-out holes. Avoid making the pieces too small – slightly larger pieces will be less fiddly to work with. Scatter a generous layer into the holes in the dough, then freeze the trays for 45 mins. Preheat the oven to gas 4, 180°C, fan 160°C.
- Bake the biscuits for 5-7 mins until sandy to the touch and the sweets have melted.
- Meanwhile, make small leaves using the green icing. Squash and pinch small pieces of icing with your fingers to make leaves, or thinly roll out and cut out leaf shapes with a knife. Mix drops of water into the icing sugar until you have a glue-like consistency, then use to stick the leaves to the cooled biscuits. Add extra pumpkin details with the orange writing icing, then leave the biscuits to dry before stacking in containers or eating. Keep in an airtight container for 1-2 weeks.
Recipe from Tesco Real Foods.
Halloween Frankenstein Toast
Get ready to bring a touch of spooktastic delight to your kiddo’s day with Organix’s healthy and fun Frankenstein Toast recipe! Whether it’s breakfast, lunch, or a spine-tingling snack, this one’s perfect.
- 2 open cap mushrooms
- A drizzle of vegetable oil for cooking
- 2 slices of wholemeal bread (or gluten-free)
- ½ a large ripe avocado
- Squeeze of lemon
- ½ a large tomato
- 4 tsps sesame seeds
- 4 pumpkin seeds
- ½ a cucumber
- Finely chop the mushrooms, then sauté over a medium heat with a drizzle of oil.
- Toast the bread, then mash a quarter of the avocado onto each slice, adding a tiny squeeze of lemon to stop the avocado from going brown.
- Cut the halved tomato in half again, then cut two zigzag mouths from each half and a triangle nose. Add these to the avocado toast. Place the sautéed mushrooms along the top of the toast to look like Frankenstein’s hair.
- Then carefully add a teaspoon of sesame seeds for each round eye, adding one pumpkin seed into the centre of each eye as the pupil.
- Finally, cut the cucumber into 8 pieces – make 4 of them approx. 3cm x 2cm, and the other 4 approx. 2cm x 1cm. Add these to the sides of the toast at the bottom to make Frankenstein bolts! The smaller batons on the inside, with the larger ones as screws on the outside. Serve immediately.
Recipe from Organix.