10 scary and delicious Halloween recipes for the family

The dishes and the goodies count with the participation of bats, ghosts, spiders…. All edible and ready to celebrate Halloween!

Day October 31st is coming and nothing better than preparing themed dishes to make Halloween parties with kids, both at home and at parties, much scarier (and livelier).

We get together 10 simple and practical recipe suggestions that, with the help of the little ones, everyone can prepare for this very special date. Watch!

1. Creepy Chicken Pie

Ingredients:

For the stuffing:

• 2 cooked and boneless chicken breasts
• 1 onion
• 2 ripe tomatoes, diced
• black pepper
• 1 bay leaf
• Salt to taste
• 1 tablespoon of tomato paste
• 200 grams of pitted black olives
• 1 glass of sliced ​​palm heart
• Olive oil
• 2 tablespoons of corn starch dissolved in 2 tablespoons of mineral water
• chopped parsley
• 1 can of corn

For the mass:

• 600 grams of wheat flour
• 300 grams of Greek yogurt
• 1 egg and 1 yolk
• 150 grams of cold butter, cut into cubes
• 1 teaspoon of baking powder
• 1 teaspoon of salt

Method of preparation:

For the stuffing:

In a preheated pan, add the oil, onion and brown for 2 minutes. Add the tomatoes, bay leaf and tomato paste and sauté for another 3 minutes. Add the chicken and broth the chicken was cooked in and cook for 5 minutes. Add the cornstarch mixture and stir until it thickens. Turn off the heat, add the rest of the filling ingredients, season with salt and pepper and let it cool.

For the mass:

In the food processor, put the flour, butter and salt. Mix everything until it becomes a crumb. Add the rest of the ingredients until it forms a soft ball. Then cut the dough into two equal parts, wrap them with cling film and refrigerate for 1 hour.

Remove the dough from the fridge, flour the work surface and roll out the dough with a rolling pin. Then use half of the mixture to line the pan, add the filling and cover with the other half. Pinch the edges and brush over the yolk diluted in water. With a knife draw the skull and bake in a preheated oven at 180 ° for 40 minutes or until golden brown.

* Recipe provided by @piattidibaggio

2. Phantom sighs

Ingredients:

• 4 egg whites
• 180 g of sugar (for children aged 2 and over)
• 1/2 teaspoon of cream of tartar
• 1 tablespoon of chocolate syrup

Method of preparation:

Beat the egg whites in a mixer until soft peaks form. Gradually add the sugar, always whisking, and finally add the cream of tartar. Put the meringue in a pastry bag equipped with a pearly nozzle (ball).

In a form covered with non-stick paper, sprinkle the ghosts, making three layers so that they are tall. Bake in a preheated oven at 180 degrees for about 45 minutes or until the surface begins to turn golden. Remove from the oven and leave to cool. Make the ghost’s eyes and mouth with the chocolate syrup and with the help of a toothpick.

* Recipe provided by the Tastemade brand

3. Pumpkin Truffles

Ingredients:

• 600 g of pumpkin with peel and seeds
• 3 tablespoons of non-granulated sweetener (can be agave, stevia powder, erythritol or xylitol)
• 4 tablespoons of plain yogurt
• 50 g of ground almond flour or rolled oats
• 2 tablespoons of coconut flour
• 1 or 2 tablespoons of peanut or almond butter (optional)
• 100 g of 75% cocoa chocolate.
• 1 tablespoon of oil

Method of preparation:

Steam the peeled and diced pumpkin. Then blend the mixture, put the mixture on a cloth and squeeze it so that the excess water comes out. Transfer to a bowl and mix the rest of the ingredients. Taste and adjust the sweetness to taste.

Make small balls with the mixture and put it in the freezer for 3 hours. With the frozen truffles, melt the chocolate in a double boiler with a tablespoon of olive oil. Dip each ball in the melted chocolate and decorate with the walnut kernels. Ok, now leave it at room temperature for 1 hour and they are ready to eat!

* Recipe provided by @panelinha_de_sabores

4. Monstrous snacks

Ingredients:

• 10 slices of bread without crust
• 1 box of sour cream
• 2 small carrots, chopped
• 1 teaspoon of fine herbs
• 5 slices of turkey breast
• 5 slices of seedless tomato
• 2 black olives, pitted and sliced
• Strips of carrots or cucumbers to decorate

Method of preparation:

5. Halloween “finger” cookies

Ingredients:

• 250 g of flour
• 130 g of coconut oil
• 100 g of rice jelly
• 1 tablespoon of ground flaxseed
• 3 tablespoons of water
• Lemon zest and cinnamon
• pinch of sea salt
• Compote of fruit (such as plum or cherry) and almonds for garnish

Method of preparation:

Mix the flax seeds well with the water and let it absorb. Then beat the coconut oil with the rice jelly and the flaxseed mixture, until you get a cream. Add the flour, cinnamon, lemon zest and salt and mix until it forms a ball. Put the mixture in the refrigerator until the flour has absorbed the fat and the dough is firm (about an hour).

With the help of a rolling pin, roll out half of the dough to the desired thickness and shape your fingers. Place the nails with a little raspberry and almond jam and bake at 180 degrees for 8-10 minutes.

* Recipe provided by @evagoodlife

6. Bread of … Spider!

Ingredients:

• 500 g of wheat flour
• 250 ml of hot milk
• 1 egg at room temperature
• 1/2 cup sunflower oil (sunflower)
• 10 g of dry yeast
• 1 pinch of salt
• 4 level tablespoons of sugar (for children aged 2 and over)
• poppy seeds
• 1 egg yolk for brushing
• 2 blueberries (for the eyes)

Method of preparation:

In a bowl put the yeast, the milk, half the flour, the sugar and a pinch of salt and mix. Leave to rest for 15 minutes. Then add the oil and the beaten egg. Stir and add the rest of the flour, stirring with a wooden spoon.

Transfer the dough to a clean work surface and knead for 10 minutes. It must form a smooth and homogeneous mass. Form the dough into a ball and place it in a bowl. Cover with a clean cloth and place in the oven for 30 minutes.

Transfer the dough to a floured work surface. Separate the dough into three portions, one portion larger than the other two (this will be the spider’s body). Roll the first portion, giving it an oval shape and lay it in a shape dusted with flour. Ball the other smaller part, which will be the spider’s head, and leave it next to the larger ball.

Now, cut the last portion into eight pieces (four larger and four smaller) to make the legs. Open the portions with your fingertips and roll into the desired shape. Place the “legs” under the largest dough and cover with a clean cloth, letting it rest until doubled in volume.

Brush the egg yolk and sprinkle the spider with poppy seeds. Bake in a preheated oven at 200 degrees for 30-40 minutes. After roasting, wait for it to cool and make two holes, inserting the blueberries to form the eyes!

* Recipe provided by @piattidibaggio

7. Scary puffs

Ingredients:

For the pate:

• 1 box of sour cream
• 3 dried tomatoes
• 1 pinch of salt

For the mass:

• 200 g of puff pastry
• 4 chopped rocket leaves

Method of preparation:

For the pate:

In a mini food processor or blender, whisk the cream, dried tomatoes and salt until you have a creamy pate. Reserve in the fridge.

For the mass:

Cut the puff pastry into round shapes and, with a small pointed knife, carefully cut out the eyes and mouth of the characters. Place them on a baking sheet with parchment paper and bake them in a preheated oven at 200ºC for about 20 minutes or until they are puffy and golden.

After this time, whip the puff pastry with the pâté set aside and the chopped rocket. Close like a sandwich and serve.

* Recipe provided by the Nestlé Recipes brand

8. Sweets with bloody eyes

Ingredients (for 16 bonbons):

• 500 g of white chocolate chips or minced bar (for children aged 2 and over)
• Chocolate coloring in black, blue and red
• Acetate or silicone mold for candies
• small pastry bag

Method of preparation:

Melt the chocolate in the microwave every 30 seconds. Stir and, if necessary, melt for another 30 seconds (be careful not to burn). Pour the chocolate on a clean counter and, with a spatula, mix to give the thermal shock until it reaches a temperature of 30 degrees (when the chocolate is cold between the lips)

Separate three small portions of chocolate and place them in small containers. In each of them, add dyes. Then place the black and blue part in two piping bags. Cut the tip of the envelope and make a drop on the bottom of the forminha with the dark chocolate. Place in the fridge and wait for it to crystallize.

Above the black drop, make a slightly larger drop with blue chocolate. Place in the fridge and wait for it to crystallize. Make splashes on the mold with the red chocolate and a toothpick and put it in the fridge again.

Now fill the whole shape with white chocolate and refrigerate until completely crystallized. Unmold the chocolates and enjoy your Halloween!

* Recipe provided by @piattidibaggio

9. Skull shaped cookies

Ingredients:

For the mass:

• 10 tablespoons of unsalted butter at room temperature
• 1 condensed milk (for children aged 2 and over)
• 1 egg
• 1 tablespoon of orange zest
• 3 1/2 cups sifted wheat flour
• 1 teaspoon of baking powder

To decorate:

• 1 egg white heated in a water bath
• 1 and 1/2 cups powdered sugar (powdered sugar)
• half lemon juice
• Food coloring in assorted colors

Method of preparation:

For the mass:

In a blender, beat the butter until creamy. Add the condensed milk, egg and orange zest. Still beating, gradually add the flour and baking powder, beating until a homogeneous mass is obtained. Wrap in cling film and refrigerate for 20 minutes.

With the help of a rolling pin and on a floured surface, roll out the dough to a thickness of about half a centimeter. With the help of a pastry cutter, cut the biscuits and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 degrees for about 15-20 minutes, or until they are lightly browned. Reserve until completely cooled.

For the decoration:

In a planetary mixer, whisk the egg whites until stiff, add the sugar and then the lemon juice little by little. Whisk until solid icing. Separate into four parts, one white, one black and two colored.

Pour the icing into the pastry bag, decorate the cookies and let them dry for 30 minutes or until they have solidified. It is just a delight!

* Recipe provided by the Nestlé Recipes brand

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Source: Terra