We don’t have to give up our favorite Halloween foods just because October has come to an end! Ranging from easy, sweet, and traditional recipes to tougher savory snacks, these recipes should provide you with the foundation for some more creative October-themed food ideas! Bon appétit!
Decadently Dark Candy Apples
6 red delicious apples
3 cups sugar
1 cup water
1/2 cup light corn syrup
1/2 tsp. cinnamon-flavored oil
1/4 tbsp. red food coloring
Remove stems and skewer apples. In a saucepan over high heat, with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
Bring to a boil until mixture reaches 300 degrees Fahrenheit.
Remove from heat, and stir in 1/2 tsp. cinnamon-flavored oil and 1/4 tbsp. red food coloring.
To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet.
Let cool for about 10 minutes.
To make black apples: Add 1/4 tbsp. black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.)
Dip apples, one at a time, then transfer to a greased baking sheet.
Let cool for about 10 minutes.
Candy Corn Cookies
2 3/4 cups flour
1 tsp. baking Soda
1/2 tsp. baking powder
1 cup of softened butter
1 1/2 cups white sugar
1 tsp. vanilla extract
Orange food coloring
Mix all dry ingredients and wet ingredients in separate bowls. Add orange food coloring to the wet ingredients. Combine both bowls and mix thoroughly. Cut the cookie dough into triangles.
Bake cookies for 25 minutes. Let them cool completely.
Melt dark chocolate chips and white chocolate chips in two separate containers.
Dip the base of the cookies in the dark chocolate and the tips in the white chocolate. Set on parchment-lined baking pan and freeze for five minutes.
Soy Maple Myeolchi Bokkeum (Maple-Glazed Sardines)
1 cup small dried sardines
1 tbsp. vegetable oil
1 slice of ginger (to taste)
Green chili pepper
1 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. sake or ricewine (Don’t tell anyone!)
1 tsp. water
1/8 tsp. garlic powder (to taste)
1 tsp. maple syrup
1/4 tsp. sesame oil
To prepare the glaze, mix soy sauce, sugar, sake, and water in a bowl and add sesame seeds.
Cut peppers into bite-size pieces, add ginger to a pan with oil on medium heat until brown (~2 min). Then remove the ginger.
Add the peppers and sardines, and sauté until brown (~3-4 min).
Lower the heat and add the glaze to the pan. Stir for about two minutes, then drizzle on the maple syrup.
Now get ready to eat some tiny, scary-looking fish.
Acorn Candy Cookies
1 tbsp. prepared chocolate frosting
24 Hershey’s Kisses, unwrapped
24 Nilla wafer cookies
24 peanut butter chips
Smear a small amount of frosting on the flat bottom of a Hershey’s Kiss.
Press onto the flat bottom of a Nilla wafer cookie.
Smear some more frosting on the bottom of a peanut butter chip and press it onto the rounded top of the Nilla wafer cookie.
Repeat with remaining ingredients.
Set aside for 30 minutes to dry.
Pumpkin Spice Brownies
3/4 cups butter
4 oz. chocolate
2 cups granulated white sugar
1 tsp. vanilla extract
1 cup flour
1/2 tsp. salt
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
OPTIONAL: 1 cup pecans, chocolate chips, pumpkin seeds, or any other halloween-themed ingredients
Preheat oven to 350 degrees Fahrenheit, and grease a 9×13 baking pan. (Note: You can alternatively use baking paper.)
Fill a saucepan/pot with about three inches of water. Place it over low heat until it comes to a simmer. Place a bowl over the pot.
Put 3/4 cups of butter and 4 ounces of chocolate in the bowl, and stir constantly. Once melted, remove from the heat and stir in 2 cups of granulated white sugar. Let cool slightly. Beat in three eggs, one at a time, and mix them in well. Mix in 1 tsp. of vanilla extract, and set the bowl aside.
In a separate bowl, combine 1 cup of all-purpose flour and 1/2 tsp. of salt. Stir in 2 tsp. of ground cinnamon and 1 1/2 tsp. of ground ginger. Combine the flour mixture with the chocolate mixture, and mix together.
OPTIONAL: Put 1 cup of any extra ingredients you’d like to add (e.g. pecans, chocolate chips, pumpkin seeds, etc.) and stir until they’re evenly distributed.
Pour batter into the pan, and spread evenly. Bake for 30-35 minutes. Once finished, remove from the oven and let the brownies cool for 10-15 minutes before removing from the pan.
Cut them into however many pieces in whatever sizes you’d like. Decorate with frosting and Halloween-themed treats.
2 8-ounce packages cream cheese, at room temperature
1 1/2 cups shredded cheddar
3 tbsp. minced onions
2 tbsp. prepared salsa (Your favorite kind will do)
2 tsp. ground cumin
1 tsp. minced jalapeno (without seeds, unless you want it spicy)
12 Doritos, original flavor, crushed
1 nice-looking stem of a bell pepper (Reserve the pepper for another use)
Black bean chips, crackers, or crudite, for serving
Put the cream cheese, cheddar, onions, salsa, cumin, and jalapeno into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm for about 2 hours.
Before serving, roll the cheese ball in the crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top; it should like a mini pumpkin stem.
You can serve the pumpkin as is or break off pieces of black bean chips to form a Jack-o’-lantern face. The chip pieces should adhere to the pumpkin cheese ball if you gently press them onto it, but you can also stick them on using a very small dab of the cheese ball mixture on the back of the black bean chip features; this will act like glue. Serve the cheese ball with black bean chips, crackers, or crudites.