No Halloween soiree is complete without a festive dish that captures the spirit of the season. Whether you’re spending the holiday at home curled up with some scary movies or partying with your favorite people, it’s an excellent reason to test your cooking chops and try something new. These recipes, courtesy of Casey Easton from Food Lab, are the perfect addition to your Halloween celebration.
Try this spice blend in a cup of warm apple cider! It adds a great smell to your kitchen, as well.
1 quart apple cider
1 cinnamon stick
1 star anise pod
2 allspice berries
1 apple slice, for garnish
- In a small pot, bring cider to a simmer.
- Place spice bag into the cider and allow it to steep over very low heat for 5-10 minutes.
- When ready, remove the spice bag and serve. Enjoy!
Rice Krispie Treats
Oh, the classic treat! How can you go wrong with these? The sprinkles add a fun flare to make them oh-so festive.
2 cups Rice Krispies
1 TBSP butter
3.5 oz marshmallows
- In a large saucepan, melt butter over medium heat. Add marshmallows and cook until completely melted, stirring constantly.
- Remove from heat, add your Halloween sprinkles and the Rice Krispies, stirring until completely combined.
- Spoon the mixture into a lightly greased 4”x6” baking dish, spreading the mixture out into an even layer and pressing lightly.
- Allow to cool, cut and enjoy.
Pumpkin Muffins – yields 12 plus muffins
These muffins are so good! Feel free to add chocolate chips, or to add more pumpkin spice. And…be sure to share!
1 ¾ cup AP flour
1 tsp baking soda
¼ tsp salt
1 TBSP pumpkin spice mix*
½ cup canola or refined coconut oil
½ cup sugar
½ brown sugar
1 14 oz can pureed pumpkin
1 tsp vanilla extract
- Preheat the oven to 375F. In a large bowl, mix flour, baking soda, salt, pumpkin spice.
- In a separate bowl, combine oil, sugars, eggs, can of pumpkin puree and vanilla. Stir until smooth.
- Fold together until well mixed, taking care not to overmix the batter.
- Line muffin tins with paper liners or spray oil. Fill each evenly with mix, about ¾ full or a little more. There may be extra batter! Save for round two if so.
- Bake at 375F for 17 minutes, or until a toothpick inserted comes out clean. Cool and eat.
5 cups all-purpose flour
4 tsp salt
½ cup sugar
2 cup cold butter, cut into cubes
1 cup water
6 TBSP apple cider vinegar or distilled vinegar
In a bowl, mix the flour, sugar, and salt. Add the butter and cut it into the mixture until small peas form, being careful not to let it temper. Mix half the water and vinegar in a small bowl and drizzle it over the flour mixture; working it into the dough until it begins to pull together. Shape the dough into a ball and flatten into a disk, doing your best not to overwork it. Wrap it in plastic and refrigerate it for at least 30 minutes to 1 hour.
1 cup sugar
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 15oz can pumpkin puree
2 12oz can evaporated milk
Beat the eggs together, and mix in all the other ingredients. Stir well until the mixture is fully incorporated. Roll the dough out to a circle 2” wider than the pie tin. Place the dough in the pie tin, and delicately press down on the inside to even the dough out. Crimp and trim the edges around the tin to make your desired crust. Place the filling in the middle of your pie.
Preheat an oven to 350F and bake for 20-30 minutes, or until the edges of the pie crust are golden brown and a toothpick comes out of the center of the pie clean. Cool until warm, and serve.