This Halloween, I'm really getting into the frightening food movement! In fact, I've been cooking up a spooky storm for my friends and family over the past few days. If you're looking for some easy, last-minute ways to make your Halloween food a little bit creepy, why not give one of these terrifying treat ideas a go?
1. Vampire pancakes
Top your favourite pancake base with fresh blueberries (hair), sliced banana (eyes), halved pistachios (eyebrows, ears, nose and fangs) and ripe strawberries (mouth and collar).
2. Severed fingers
Cut some fingernails and skin folds into cooked hot dogs (halved), slather tomato ketchup (blood) onto bun (also halved), add hotdog to bun, then decorate with mustard (sceptic fingernail).
3. Monster pasta
Top some cooked black (squid ink) spaghetti with bocconcini balls and green and black olives (eyeballs).
Heat 3 tbsp butter in a large pan over a medium heat. Stir in 300g of pink and white marshmallows until melted, add a couple of drops of red food colouring, stir through 6 cups of puffed rice cereal. Let the mixture cool a bit, then spray your hands with coconut spray before rolling a handful of the mixture into a ball. Flatten the ball to make a brain shape, then decorate with red icing pen (veins).
5. Graveyard cakelets
Bake your favourite chocolate cupcake recipe in a mini-loaf pan. Once cooled, smother the cakelets in chocolate buttercream icing and sprinkle with crumbled Cadbury's Flake (dirt). Print and cut out gravestone toppers, stick them onto cocktail sticks, then insert into cakelets. Finish with a severed hand (zombie) gummy.
6. Spooky Road (full recipe here)
What creepy stuff are you conjuring in the kitchen this year? Let me know in the comment box below!
Stay spooky, everyone!
About Victoria Hall
Victoria Hall is an English-born, Australian-based writer and illustrator. She is the creator of three picture books for children, Penny Prickles at Coogee Beach, Eggy Peggy Has Lost Her Leggy and The Fairy Beasts. For more updates, follow Victoria on Instagram or check out her bio here.