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Halloween Recipes That Are Ghoulishly Good

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It’s become one of the most popular holidays–Americans now spend more than $9 billion on Halloween, which clearly brings out the kid in most of us. Because Halloween parties have become ghoulishly popular, we decided to compile a spooky and fun collection of Halloween food recipes, including scarily good Halloween drinks, cookies, and candy, offering ideas for recipes that are all treats with no tricks.

When hosting a Halloween party, obviously what you’ll want to serve depends on whether you’re having mini ghosts and goblins or throwing an adult party. No matter the partygoers’ ages, everyone will agree that caramel apples, hot cocoa, and homemade peanut butter cups need to be on the menu, to say nothing of whoopie pies, caramel popcorn and fried apple pies. So serve up some of these or, if you’re looking for more options, check out Fine Cooking’s other Halloween recipes:

5 Halloween appetizers
13 Halloween drink recipes
4 Halloween first-courses
12 Halloween main courses
4 Halloween side dishes
43 Halloween dessert recipes

  • Recipe

    Pumpkin Whoopie Pies with Cinnamon Cream

    Traditional whoopie pies (with fluffy domed chocolate cakes and marshmallow filling) are a New England specialty, though they’re now popular all over the country. There’s not a kid in the world, including mine, who doesn’t love whoopie pies; kids seem to love anything they can eat with their hands.

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  • Recipe

    Devilish Eggs

    These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise.

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  • Recipe

    Homemade Peanut Butter Cups

    While these take some time to set up and fill, they’re pretty fabulous and have a nice bit of goosh to them. If you really want to go the distance, take a few extra minutes to make your peanut butter from scratch. This is a moment when it really shines.

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    Recipe

    Caramel Apples

    Forget chocolate bars and candy corn this Halloween; grab some popsicle sticks and have some fun making a real treat this year. Get creative and garnish the apples with toppings like toasted coconut, chopped nuts, ice cream sprinkles, or mini candies. Before long, word will get out that you have the best Halloween candy on the block.

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  • Recipe

    Brown Butter Pumpkin Layer Cake

    A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.

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  • Recipe

    Apple Cider Donuts

    These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to maximize their boldness and gives a big apple scent to the batter. You can use more of the purée in a super-simple glaze to boost the apple flavor even more, or roll the donuts in cinnamon-sugar.

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  • Recipe

    Caramel Cupcakes with Butterscotch Frosting

    The burnt-sugar flavor of caramel of these cupcakes pairs so well with mellow notes of the frosting. If you like, top them with toasted chopped opecans (or pecan halves) to balance the sweetness.

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  • Recipe

    Boston Cream Candy

    Don’t be tempted to use anything smaller than a 3-qt. pot for this delicious caramel fudge-like candy. You’ll need the volume when the hot, sugary liquid foams up during cooking.

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    Recipe

    Caramel Popcorn

    At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

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  • Recipe

    Pumpkin-Spice Muffins

    This gently spiced muffin is light and airy and perfect with a cup of coffee or tea. The recipe also works wonderfully with apple or pear purée in place of the pumpkin.

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  • Recipe

    Smoked Salmon Deviled Eggs

    These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon roe.

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  • Recipe

    Crackle Brittle

    This brittle is based on the filling of the celebrated Crack Pie served at Christina Tosi's bakeries. An easy no-boil recipe, it’s a good option for anyone nervous about a pot of hot sugar.

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  • Recipe

    Candy-Coated Caramel Apples

    Here’s a Halloween treat that will please people who love apples as well as those who love candy. Use the smallest apples you can find. Lady apples are great, but small (no bigger than a tangerine). McIntosh, Empire, and Granny Smith apples will also work. Coat the caramel with whatever candy you like.

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  • Recipe

    Classic Hot Cocoa

    This is the hot cocoa from my childhood, chocolatey but not rich enough to spoil dinner. I think mini marshmallows are essential, but you can skip them if you wish.

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  • Recipe

    Pumpkin & Cornmeal Cake with Orange Syrup

    This moist cake is equally good first thing in the morning and last thing in the evening. Try it with vanilla yogurt for breakfast or vanilla ice cream for dessert.

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  • Recipe

    Pumpkin Swirl Cheesecakes

    These mini cheesecakes are bite-sized yummy creations.

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  • Recipe

    Matzo Candy with Caramel, Chocolate, and Halva

    The smooth, velvety texture of the halva combined with the saltiness of the cracker is the best possible way to eat matzo going forward in life.

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  • Recipe

    Brooklyn Blackout Cupcakes

    For chocolate lovers, this is the Holy Grail of cupcakes: a deep chocolate cupcake with chocolate pudding filling and a fudgy frosting.The result is everything a knock-your-socks-off chocolate cupcake should be.

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  • Recipe

    Fast and Easy Nibby Fudge

    Cacao nibs are roasted and lightly crushed cacao beans—in other words, pure chocolate! Their bittersweet, toasty flavor and irresistible crunch is a wonderful contrast to this super-creamy fudge. You won’t need a thermometer to make this fudge because marshmallow cream ensures a smooth texture.

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  • Recipe

    Fried Apple Pies

    In this recipe, excerpted from the cookbook DamGoodSweet, David Guas adapts his aunt’s amazing apple pie, while also giving props to his favorite childhood brown bag treat, Hubig’s fried pies. The result is these cute, mini fried apple pies that can be eaten out of hand, like empanadas.

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  • Recipe

    Toffee-Chocolate Candy

    This uses semi and bittersweet chocolate, along with pecans to create an exceptional Halloween treat.

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