Halloween isn’t just for kids, ya know. We love Halloween for a few reasons, the most important one is that you can acceptably play with your food. These four fun recipes remind you of Halloween as a kid, just with adult updates like booze and soup!
We’re talking pumpkin soup shooters, quinoa stuffed spook peppers, ice cream sandwiches and bloody vampire boozy milkshakes. Not only are these recipes perfect for your holiday party, they make great Halloween snacks, entrees and drinks for the entire month.
1
Pumpkin soup shooters
Serves about 12 (one shooter each)
Ingredients:
- 1 can (15 ounces) pumpkin puree
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 tablespoons all-purpose flour
- 6 cups low-sodium vegetable broth
- Salt and pepper to taste
- 1 teaspoon pumpkin pie spice
- Green olives for garnish
Directions:
- Heat the butter in a medium skillet over medium-high heat. Add onions and cook until fragrant, about 2 minutes. Stir in flour until you get a gummy like paste. Gradually whisk in the pumpkin, vegetable broth, salt, pepper and pumpkin pie spice. Reduce heat to low and simmer for about 10-15 minutes, or until thick, whisking constantly.
- Once heated, pour into a large blender. Blend until mixture is creamy. Pour into test tubes or thin plastic containers and serve with garnished olives.
2
Quinoa stuffed jack-o’-lanterns
Serves about 4
Ingredients:
- 4 orange bell peppers
- 2 cups cooked quinoa
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 10 ounce package frozen spinach, defrosted
- About 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
Directions:
- Heat the butter in a medium skillet over medium-high heat. Add onions and garlic and cook until fragrant, about 2-3 minutes. Add spinach and cook until wilted, about 4 minutes.
- Add the quinoa, onion and spinach mixture, salt, pepper and Parmesan to a large bowl. Mix to combine.
- Meanwhile, de-seed the peppers and cut off the tops. Using a sharp, small paring knife, cut out eye, nose and mouth holes into the front of the peppers (to make the jack-o’-lanterns).
- Fill each pepper with about 1/2 cup of the quinoa mixture. Serve immediately.
3
Vampire milkshakes
Serves 2
Ingredients:
- 2 cups vanilla bean ice cream
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 3/4 cup milk
- 1/4 cup vanilla or cake flavored vodka
- Whipped cream for garnish
- Red food gel
Directions:
- To make the shake, blend the ice cream, vanilla, sugar, vodka, milk together.
- Using the red food gel, make squiggle patterns on the inside of two small Mason jars. Pour the milkshake over, immediately. Using a dry paintbrush, carefully push the dye down the sides of the milkshake to make it look “bloody.”
- Garnish each shake with whipped cream and two bloody fang marks.
4
Cake mix frozen sandwich cookies
Yields about 5 sandwich cookies
Ingredients:
- 1 box yellow or white cake mix
- 2 large eggs, room temperature
- 1/3 cup oil
- About 3/4 cup Halloween sprinkles
- About 2 cups vanilla maple Arctic Zero
- Additional sprinkles for garnish
Directions:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and spray the paper with nonstick cooking spray.
- In a large mixing bowl, stir the cake mix, eggs, and oil together. Carefully stir in the sprinkles. Using an ice cream scoop, scoop out about 10 cookies. Place 5 cookies on each baking sheet.
- Bake for about 10–12 minutes. Let cool on a wire cooling rack. Once cooled, place the cooling rack in the freezer for about 20 minutes. Meanwhile, take the Arctic Zero out of your freezer to defrost.
- Once cookies have frozen, add about 1-1/2-2 scoops of Arctic Zero to the browned side of one cookie (the side that was touching the parchment paper). Carefully squeeze another cookie on top.
- Sprinkle additional Halloween sprinkles around the edge of the Arctic Zero.
- Place cookies on a rack and freeze another 10 minutes.
More Halloween recipes
How to make Jell-O worms
Tombstone Oreo brownies
Halloween surprise cake
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