halloween

Pumpkin Muffins with Eggnog Cream Cheese Swirl

cream cheese, softened

sugar

vanilla

dark rum

nutmeg

cinnamon

unsalted butter,

eggs

pumpkin

brown sugar

unsulphured dark molasses

all-purpose flour

baking soda

salt

ginger

cloves

black pepper

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

To make the muffins, heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Bake for 25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.

If you&#x27;re feeling celebratory, serve with a squirt of whipped cream and a sprinkle of nutmeg.

Store for up to 5 days at room temperature in a covered container.

Pumpkin Pie Pancakes

baking powder

buttermilk

pumpkin purée (I prefer Libby)

vanilla extract

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

cream cheese,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

Adapted from Go for your life, I wanted a toddler friendly snack mix that would kind of fit the Halloween theme. I came up with this colourful combo. I also added some &quot;Cocoa rocks&quot; to this which added to the effect to look like stones. The kids devoured this at playgroup.
You could also adapt this to fit the xmas theme by substituting apricots for dried cherries and adding some dried kiwi, dried peas or a lolly such as mint leaves or green smarties or M+M's.

Popcorn Snack Mix (No Nuts)

popcorn

apricot,

Nutri-Grain cereal

pawpaw,

I can understand why kids would love this mix!!  I'm no longer a kid and I loved it!!! ;)  Used dried apricots and dried cranberries.  Couldn't find Nutri-Grain cereal so used wheat squares.  Thanks Mandy! :) Made for Photo Tag

These are so cute--I always make them for the kids when we have sushi.  They think they are getting what we have.

Peanut Butter and Jelly Sushi Rolls

peanut butter

jelly (pick your favorite) or 2 tablespoons preserves (pick your favorite)

bread

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.

Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.

Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

These are so good and so much fun. Some tips i have are: Microwave the peanut butter to make it easier to spread. Stir the jelly to make it not one big chunck. Only put jelly on a little over the bottom half of the slice. Leave the last edge to be rolled only with peanut butter. After you finish rolling it up roll your hand back and forth to seal the roll. Put in freezer to harden rolls to make it easier to cut slices. Wipe knife with wet and dry towel after each roll. These were fun to make and everyone got a kick out of them. Yummy!

This is a really tasty snack, called molten blobs to make it more interesting to my 5 year old.
Super for Halloween or kids parties, and also great to pop in the kids lunches!
Hope you enjoy!
From PIL Halloween Party Recipes

Hot Molten Blobs

(12 ounce) can buttermilk biscuits

mayonnaise

mustard honey mustard

ham, cubes

low-fat cheddar cheese, cubes

Coat muffin tins with non-stick cooking spray.

In a small bowl, combine mayo and mustard and stir until well blended.

Using thumbs, press down center to make deep indentations in each biscuit.

Spoon equal amounts of the mayo mixture in each, about 1 tsp each.

Top with ham cubes, then with cheddar cubes.

Place muffin tin on foil-lined rack in oven.

Bake until biscuits are golden and puffed, and overflowing with cheese, or about 10-12 minutes.

Remove from oven and let stand 3 minutes before removing from tins.

When I made these, the kitchen pixies had eaten all the leftover ham I was counting on, so I used chopped hotdogs instead. Very yummy. I can't wait to try them as written. 

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Sidecar Cocktail

Cognac (Rémy Martin V.S.O.P.)

Cointreau

lemon juice,

simple syrup

Lemon twist (for garnish)

Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.

Strain: Strain into a chilled coupe or cocktail glass

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

Old Fashioned Pumpkin Pie

eggs egg

dark brown sugar

white sugar

cardamom

lemon zest

pumpkin pulp purée

heavy cream

"I made this exactly how it says... the texture was perfect— the crust perfect— the color perfect- no cracks!!!—- but the taste?! “kind of bland” - i really like to TASTE pumpkin and it didnt have much flavor"

Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.

"Okay!! This was a positive experience for me regardless of the fact this pie took me over 3 hours to perfect! However, the response from my family and love ❤️ and truly overwhelming!!! They told me this was the freshest pumpkin pie they had ever tasted (I use real pumpkin) and the pie was gone within minutes!!! I was truly proud of slaving myself over the hot oven on this one!"

"I didn’t trust my crust would fully cook so pre baked.   Also added a few cracks of black pepper and a splash of brandy   Delicious"

"Hello, I just wanted to know if I wanted to make this with a  carving pumpkin(like a jack-o-lantern) could I?  Would it taste good good or would I need to add more sugar or something? Its the only pumpkin I have. Thanks, great recipe tho!"

"I made this but my pie crust (from this site) didn't fully bake at the bottom. Do you know how I can avoid this? It was delicious though!"

https://www.simplyrecipes.com/video_src?vid=5978361870001

Sweet and salty and everything in between, our Halloween Puppy Chow Chex Mix (aka Muddy Buddies) is one of our favorite Halloween Treats.

Halloween Puppy Chow Snack Mix

Rice Chex Cereal

chocolate chips (semi-sweet or milk chocolate)

unsalted butter

Reeses' mini peanut butter cups

M&M's or other orange and black chocolate candy

candy eyes

corn

Place cereal to large mxing bowl.

In a small microwave safe bowl, combine chocolate chips, peanut butter and butter.

Heat for 1 minute, and stir to combine until completely melted.

Pour chocolate mixture over cereal and stir to coat completely.

In a large resealable bag, add powdered sugar and the cereal mixture.

Seal bag and toss to coat completely. Remove from bag and pour into large bowl.

Add  peanut butter cup, orange and black M&amp;M&#039;s, candy eyes and candy corn to the bowl and stir to combine.

Store in airtight container.

How to Roast Pumpkin and Squash Seeds

squash,

oil, rice bran, or coconut

Salt

Flavor options: see recipe notes

Scoop and clean the seeds. Arrange a rack in the middle of the oven and heat the oven to 300°F. Cut the squash according to how you are going to use it. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings. Place the colander under cool running water and remove any additional squash flesh. Shake the colander to remove as much water as possible.

Dry the seeds. Transfer the seeds to a clean kitchen towel and pat dry. The seeds might stick to the towel a bit.

Oil and salt the seeds. Place the seeds on a baking sheet and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Season with a pinch or two of salt.

Toss and bake the seeds. Toss the seeds until they are evenly coated with oil and salt. Spread them out so they are in a single layer, though some overlapping is fine. Roast until the seeds are just starting to brown, 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10 minutes.

Remove and cool. Remove the seeds from the oven and let them cool on the baking sheet before serving.

I've made a variation of this for the past two years for Halloween dinner.  We enjoy carving the 'pumpkins' and eating the 'worms'.

Halloween Jack-O-Lantern Pasta Dinner

-8 medium orange bell peppers,

orzo pasta spaghetti

Carve each bell pepper as you would a Jack-O-Lantern, cutting the top off and hollowing out the inside before carving a face. 

Cook pasta according to package directions.

Mix pasta with warm sauce and spoon into each individual pepper, making sure the pasta 'oozes' out the eyes, mouth, and top of pepper.

Serve with breadstick 'bones'--tie a knot at the end of each breadstick, bake, and enjoy!

This is just awesome! I LOVE this idea, its cute and fun and so easy, too! I liked that these are more on the cute side of spooky. :)<br/>I made one change in that I topped my filled o'lanterns with cheese and baked them in the oven for about 20 minutes. That way the bell pepper got a bit softer and developed some spooky brown spots. A HUGE hit, thank you so much for sharing!

A delicious vegan Halloween roasted pumpkin seeds snack with a Mexican touch!

Easy Mexican Roasted Spicy Pumpkin Seeds

pumpkin pumpkin

olive oil ((or sub with vegetable oil))

lime

salt ((I used pink salt but regular is fine))

red chile powder

Save the seeds from a carved pumpkin. Remove any stringy pumpkin bits. Rinse thoroughly then pat dry with paper towels. Allow to air dry for 10 minutes. In the meantime preheat your oven to 350F and have a cookie sheet ready to use.

Spread the cleaned and dry pumpkin seeds onto a large plate. Drizzle about 1 to 1.5 Tablespoons of olive oil then stir until all of the seeds are well coated. Squeeze one small lime over the pumpkin seeds and stir well. Sprinkle in the salt and again mix well. Next add the ground chile powder -- the amount it up to you. I used like half a Tablespoons. Mix until all of the ingredients are well combined.

Spread the pumpkin seeds onto a baking sheet. Try to create just one layer, don't crowd them too much. Place in center of oven and roast for 10 minutes. Carefully remove from the oven then give them a good stir. Place back in the oven and roast for another 8 minutes. Again take them out to stir and check their texture. You'll need to repeat these steps until your pumpkin seeds are crispy -- keep a close eye on them because they'll burn quickly. Remove from the oven and allow to cool down in a cool and dry place. Serve pepitas or store in an airtight container.

https://embed.mediavine.com/videos/dzxh40sf22mmm3n76equ

Use the pumpkin seeds from your Halloween pumpkins to make these Mexican spiced pepitas. Vegan and super easy to make!

Chile and Lime Pumpkin Seeds

Mushroom Skulls

mushrooms

balsamic vinegar

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets. Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth. Place each mushroom upside-down (cap-side down) on the prepared baking sheet.

Bake 15 minutes for the medium mushrooms and 20 minutes for the large. Transfer to a paper towel-lined plate. Allow to sit and come to room temperature (the mushrooms will expel a lot of water at this point; use the paper towel to absorb the moisture).

Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half. Cool to room temperature and drizzle over top of the mushroom skulls before serving.

I made these mushroom skulls, for my nieces's Halloween weenie roast, and they were a BIG hit!! Everyone thought they were so cool and they loved them. I took home an empty slow cooker. Thank you for this fun recipe...please give us more like this!

https://www.foodnetwork.com/videos/scary-mushroom-skulls-0232434

These mushroom skulls with balsamic glaze are terrifyingly tasty.

Scary Mushroom Skulls

Spook yourself sweet this Halloween season with festive sugar cookies that are no trick, all treat.

Halloween Sugar Cookies

all-purpose flour (see Cook's Note)

egg, slightly beaten

confectioners' sugar

meringue powder

Gel food coloring, for tinting the icing

Food Network Kitchen’s Halloween Sugar Cookies

For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. 

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough. 

Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. 

Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process. 

For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes.  

To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. 

For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour. 

For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour. 

For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour.

For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight. 

These were so delicious! I didn’t use this royal icing recipe, but the cookies by themselves were amazing! It was very simple to make, just time consuming.

I didn't use the frosting recipe, but the sugar cookies alone are delicious! Nice and soft, not too sweet.

These are AWESOME my husband and son love these. I had to make another batch because they ate them so fast .. love these my favorite cookies!

great recipe i loved them will add to my collection thanks FN &lt;3

Halloween Spider Cookies are the easiest and cutest Halloween dessert ever! All you need is your favorite cookie, Reese's Peanut Butter Cups, candy eyes and some chocolate drizzle!

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The most viewed halloween recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine