Hosting a Halloween party can be scary fun, especially when you prepare the ghastly goodies we’ve unearthed with the young ghosts and goblins in your house. Encourage them to cast their own spell over each recipe by adding a personal touch — like a magic eyeball (M&M) to the cupcakes or green slime (food coloring) to the lemonade. When the sun sets on October 31, lay out this terribly tasty spread, invite your children’s friends in, and share a ghost story or two.
Jack O'Lantern Jello
- 6 large oranges
- 2 boxes of Jello
- Prepare the Jello according to the package instructions, but use slightly less water so the Jello ends up extra firm. Refrigerate.
- With each orange, slice off the stem end and carefully hollow it out using a butter knife and spoon.
- With a small, sharp knife, cut out eye, nose, and mouth shapes. (Only adults should do this step.)
- When it is firm, chop the Jello into small cubes, and scoop it into the orange pumpkins. Makes six pumpkins.
Green Slime Lemonade
- 1 cup sugar
- 1/2 cup hot water
- 6 large lemons
- 3 cups chilled water
- a few drops of green food coloring
- slices of lime, orange, and kiwi
- In a bowl, make syrup by stirring the sugar into the hot water until it has completely dissolved. Set aside to cool.
- In a punch bowl, squeeze the lemons until you have about 1 cup of lemon juice.
- Into the juice, stir the syrup, chilled water, and food coloring. Decorate with slices of lime, orange, and kiwi. Makes about 6 servings.
- 1 3/4 sticks unsalted butter, plus extra for greasing
- 1 Tbsp superfine sugar
- 1 Tbsp pure vanilla extract
- 3 large eggs
- 1 1/4 cup self-rising flour
- cornstarch for dusting
- 1 1/2 lbs white rolled fondant icing
- 1 tube black frosting
- Preheat oven to 350°F.
- In a mixer, beat together butter, sugar, and vanilla until light and fluffy.
- Add eggs one at a time, with one Tbsp flour each. Beat well and fold in remaining flour.
- Spoon batter into greased cupcake tin and bake for 20 minutes. Allow to cool.
- Cut off tops of cupcakes and discard; then turn cupcakes upside down.
- Dust your work surface with cornstarch. Roll the icing out quite thin (about an inch). Using a saucer as a guide, cut circles out of the frosting, then drape them over the cupcakes.
- For eyes, roll small pieces of fondant into balls, dab one end in water, and stick them to the ghosts. Finish them off with a blob of black icing for pupils. Makes 8 cakes
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 sticks unsalted butter, softened
- 1 3/4 cup superfine sugar
- 2 large eggs
- 1 1/4cup milk
- 1 tsp pure vanilla extract
- 1 16-ounce tub of creamy vanilla frosting
- green food coloring
- assorted candies
- tubes of red and black icing
- Preheat oven to 350°F.
- In a bowl, sift together the flour, baking powder, and salt.
- In an electric mixer, beat the butter gradually, adding the sugar until light and fluffy. Add the eggs one at a time, beating between additions.
- Pour the milk and vanilla into a small bowl.
- Add about a quarter of the flour mixture to the butter and beat well. Then add about a quarter of the milk and vanilla and mix well. Continue alternating, adding flour and then milk, beating well after each addition until the mixture is smooth.
- Pour the batter into the cups of two lined cupcake tins until each is about 3/4 full, and bake for about 20 minutes or until they’re golden and spring back when pressed lightly. Remove from oven and allow to cool completely.
- When the cupcakes are cool, spread half with white vanilla frosting. Dye the rest of the frosting with the food coloring and spread it over the remaining cupcakes. Decorate with candies and red and black icing to make eyes, noses, and mouths. Makes 20 cupcakes.