Halloween isn’t just a night of pumpkins and costumes. It’s a celebration of imagination — a day when even food stops being ordinary. Lindy and I always try to make sure that every guest at our table feels that mix of awe and a little bit of fright. Because that’s the real spirit of the holiday: when you can’t decide whether to scream or laugh.
All the recipes I’m sharing today are ones we actually make at home. Some are simple, others require a bit of patience and a touch of magic. But they all have one thing in common: they’re edible, impressive, and they set the mood. These dishes aren’t just decoration — they’re real food that everyone will want to dig into.
1. Charcoal Cheese Eyeball Dip
(Only natural ingredients, food-grade activated charcoal)
The main highlight of this recipe is food-grade activated charcoal. It colors the dip a deep, dramatic black without changing the flavor. The result looks like something straight out of a witch’s lab but tastes creamy, rich, and tangy — just like a mix of cheese and yogurt.
I use finely ground charcoal powder that dissolves easily into sauces and leaves no gritty texture.
What You’ll Need
- 8 oz (about 225 g) cream cheese, softened
- 1 cup (240 ml) sour cream or thick Greek yogurt
- 1 cup (120 g) shredded cheddar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) garlic powder
- ½ tsp (2 g) salt
- ½ tsp (2 g) activated charcoal
- Green olives with pimento — for the “eyeballs”
- A few mini mozzarella balls (optional, for the “whites”)
- Fresh herbs for garnish
How to Make It
- Prepare the base. Soften the cream cheese — it should be as smooth as thick cream. Beat it with the sour cream or yogurt until you get a silky texture. The key is no lumps. The mixture should hold on a spoon but not be runny.
- Add the charcoal — the step of darkness. Sprinkle in the activated charcoal and stir. If you want a gray dip, add half a teaspoon. For a deep black, use the full teaspoon. Mix thoroughly so the color is even and smooth. The mixture should turn velvety and matte.
- Build the flavor. Add lemon juice, smoked paprika, garlic, and salt. Taste it — you should feel a little smokiness and freshness. If you like some heat, add a pinch of cayenne pepper. This step transforms a neutral cheese base into something you’ll want to spread on everything.
- Assemble the “eyes.”Spoon the dip into a bowl. Decorate the top — place mozzarella balls as the whites of the eyes, and an olive ring on each one for the pupil. Press lightly so they look realistic. You can even add a thin line of ketchup around the olive, like a drop of blood.
- Garnish and serve. Add a few herbs around the edges — parsley, dill, or basil. It brings the dish to life. Serve with crackers, breadsticks, or bell pepper slices. I like using a black bowl on a wooden board — it looks straight out of an old alchemist’s kitchen.
Little Trick. For a touch of heat, add a few drops of Smoked Tabasco Sauce — it deepens the flavor without making it spicy.
And for a more dramatic look, drizzle a bit of olive oil on top and draw thin lines of ketchup with a toothpick — they’ll look like creepy veins. Place a few small candles nearby — and you’ve got the centerpiece of your Halloween table.
2. Pumpkin Spice Macaroni Shots
(Simple ingredients, all pantry-friendly)
These Pumpkin Spice Macaroni Shots are something between a sweet latte and a creamy casserole — but served in mini shot glasses, like party treats.
Pumpkin puree and spices give classic mac and cheese a gentle sweetness and the aroma of baked fall desserts. Everything else is that familiar creamy comfort.
If you don’t have homemade pumpkin puree, you can use Organic Canned Pumpkin Puree — it gives a rich color and flavor without any additives.
What You’ll Need
- 8 oz (about 225 g) macaroni (elbow pasta or small shells work best)
- 2 tbsp (30 g) butter
- 2 tbsp (15 g) flour
- 1 cup (240 ml) milk
- ½ cup (120 ml) cream
- ½ cup (120 ml) pumpkin puree
- 1 cup (120 g) shredded cheddar cheese
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (1 g) nutmeg
- ¼ tsp (1 g) ginger
- Salt and pepper to taste
- 1 tbsp (15 ml) maple syrup (optional)
- A bit of breadcrumbs for topping
How to Make It
- Cook the pasta. Bring salted water to a boil, add the pasta, and cook until al dente. Don’t overcook — they should hold their shape since they’ll cook a bit more in the sauce. Drain and reserve about 2 tbsp of the pasta water — it will help with the texture later.
- Make the sauce. In a saucepan, melt the butter over medium heat. Stir in the flour — it will form a thick paste (roux). Cook for about 30 seconds to remove the flour taste. Slowly pour in milk and cream, whisking constantly to avoid lumps. The sauce should become smooth and slightly thick — like melted chocolate.
- Add pumpkin and spices. Stir in the pumpkin puree, spices, and a pinch of salt. The aroma at this stage will be incredible. Mix until smooth. If you want a sweet-spiced version, add the maple syrup.
- Cheese and pasta — the big meeting. Remove the saucepan from the heat and add the shredded cheddar. Stir until the cheese melts completely. If the sauce feels too thick, add a bit of the reserved pasta water. Then fold in the pasta — everything should be evenly coated with that silky sauce.
- Serve in shots. Spoon the mac and cheese into small oven-safe shot glasses or mini mugs. Sprinkle breadcrumbs on top. Bake for 5–7 minutes at 375°F (190°C) until the tops turn golden.
For a “smoky” party look, serve them in clear glass shots placed on a tray with dry ice underneath — it’ll look like little boiling cauldrons.
Little Trick. Add a drop of vanilla extract to the sauce — it highlights the spices and makes the flavor deeper.
Sprinkle the top with a bit of cinnamon or place a tiny sage leaf for garnish. For contrast, serve next to a shot of warm apple cider — and you’ve got the perfect autumn party pairing. Pumpkin, cheese, and spice — the trio that reminds us every year why we love fall.
3. Glow-in-the-Dark Cotton Candy Bowls
(100% edible — just cotton candy, lemon, tonic, and a bit of courage)
These Glow-in-the-Dark Cotton Candy Bowls aren’t just a dessert. They’re a tiny glowing show. When you turn off the lights, the bowls start to shine softly — and it looks stunning and unusual.
What You’ll Need
- Ready-made cotton candy — store-bought or homemade if you have a machine
- ½ cup (120 ml) tonic water (any clear one without additives)
- 1 tbsp (15 ml) lemon juice — for aroma
- 1 tbsp (15 ml) simple syrup (optional, for extra sweetness)
- Transparent glass or plastic bowls
- A UV lamp or blacklight flashlight — for the glowing effect only
How to Make It
- Prepare the bowls. Choose transparent bowls or cups so the light passes through them. Pour a teaspoon of tonic water mixed with lemon juice into the bottom. This thin layer creates a soft blue glow under UV light.
- Add the cotton candy. Place a fluffy cap of cotton candy on top. It should stay light and dry — if it’s moist, it will melt. Don’t let it touch the liquid; it should “hover” above it.
- Turn on the effect. Set the bowls in a dark room and turn on the UV lamp. The light will pass through the clear tonic layer, and the whole dessert will glow with a gentle blue light.
Turn off the main lights, play some music — and your guests will watch the dessert literally come to life. - Dig in. Cotton candy is simply caramelized sugar, so the entire dessert is completely edible. After the show, just scoop the candy with a spoon or grab it with your fingers and enjoy.
Little Trick. If you want to make the glow stronger, use thin glass bowls and add a few ice cubes to the tonic — the light will refract and make the glow brighter.
Serve the cotton candy right before presenting so it doesn’t deflate. For kids, you can make colorful versions by adding a drop of natural juice (like blueberry or cranberry) to the tonic for a soft tint.
4. Candy Corn Sushi Rolls
(Completely edible — just requires a bit of patience and precision)
Candy Corn Sushi Rolls — no one will guess these are sushi until they take a bite. They taste like a sweet dessert made with mango, coconut, and white chocolate. Perfect for a Halloween party.
Idea and Inspiration
We take the classic sushi shape and turn it into a sweet dessert inspired by the iconic Candy Corn candies. The yellow, orange, and white layers mimic the candy’s colors, while the flavor is creamy, soft, and tropical.
For the perfect texture, use sweet glutinous rice and coconut milk, and for the color — a few drops of natural food coloring.
What You’ll Need
- 1 cup (200 g) glutinous rice
- 1 cup (240 ml) coconut milk
- ¼ cup (50 g) sugar
- 1 tsp (5 ml) vanilla extract
- 1 mango (or ½ cup mango puree)
- ½ cup (120 g) melted white chocolate
- 2–3 drops of natural food coloring (yellow and orange)
- A bit of shredded coconut
- Bamboo sushi mat or plastic wrap
How to Make It
- Cook the rice. Rinse the glutinous rice, cover it with water, and let it soak for 30 minutes. Then cook it in coconut milk with sugar and vanilla until soft. The mixture should be sticky but not runny. Let it cool slightly — warm rice is easier to shape.
- Divide and color. Divide the rice into three equal parts.
- Add a few drops of yellow coloring to the first — this will be the bottom layer.
- Add orange coloring to the second.
- Leave the third one white.
Stir each portion gently to keep the rice sticky and uniform.
- Prepare the filling. Peel the mango and slice it into long, thin strips. You can use mango puree instead if you prefer a smoother texture. Melt the white chocolate and let it cool — it will help “seal” the layers.
- Assemble the rolls. On a bamboo mat (or just on plastic wrap), spread the yellow rice first and press it gently with a spoon. Add a layer of orange rice on top, then the white layer. Place a strip of mango and a drizzle of white chocolate in the center.
Carefully roll everything into a tight log. Yes, it’s a bit sticky — but that’s what makes them look like real sushi! - Slice and decorate. Using a sharp knife dipped in water, slice the roll into pieces. Sprinkle shredded coconut on top to give a snowy texture and a soft crunch. You can also add a drop of melted white chocolate on each piece for extra shine.
Little Trick. For perfectly even colors, press each layer with wet hands — it prevents sticking. Chill the roll before slicing so the chocolate has time to firm up.
Arrange the rolls on a plate like a real sushi set: a bit of white chocolate sauce instead of soy, a small scoop of whipped cream instead of wasabi, and a slice of dried apricot instead of ginger. Add chopsticks on the side — just for style.
5. Black Garlic Spider Pizzettes
(Classic savory recipe with real dough, cheese, and black garlic)
Black Garlic Spider Pizzettes — small, aromatic, and they look like spiders are crawling on them. Don’t scream just yet — they’re only olives!
Black garlic is fermented garlic that loses its sharpness and becomes sweet, caramel-like, almost fruity. When combined with mozzarella, it creates a perfectly balanced flavor. If you can’t find it locally, you can order Black Garlic Cloves — they last a long time and add that gourmet touch to any dish.
What You’ll Need
- 1 lb (450 g) pizza dough (homemade or store-bought)
- 3 tbsp (45 ml) olive oil
- 4 cloves black garlic, mashed into a paste
- ½ cup (120 ml) tomato sauce
- 1½ cups (150 g) shredded mozzarella
- ½ cup (50 g) grated parmesan
- 10–12 pitted black olives
- Dried oregano, salt, and pepper to taste
How to Make It
- Prepare the dough. Preheat the oven to 425°F (220°C). Roll out the dough and cut circles about 3 inches (7–8 cm) wide — a drinking glass works perfectly. Place the circles on a parchment-lined baking sheet.
- Make the base. Mix the tomato sauce with black garlic paste and olive oil. The sauce should be thick, glossy, and almost black. Spread it generously over the dough circles — this will be your flavorful base.
- Add the cheese. Sprinkle mozzarella and parmesan on top. Don’t overload it — the “spiders” should still be visible later. You can also add a pinch of oregano or chili flakes if you like a mild kick.
- Create the spiders. Each olive becomes a little monster.
Slice half of the olives lengthwise — these will be the bodies.
Slice the remaining olives into thin strips — these will be the legs.
Place one “body” and eight “legs” on each pizzette. Yes, eight — as any true spider should have! If your hands are shaking from laughter while arranging them, you’re doing it right. - Bake. Bake for 10–12 minutes, until the cheese melts and the edges turn golden. Remove from the oven and let them rest for a couple of minutes — the spiders will “freeze” in place as the cheese firms up.
Little Trick. If you want the spiders to look more realistic, brush them lightly with olive oil after baking — the shine makes them almost come alive.
Place the pizzettes on a black serving board or plate. Sprinkle with chopped herbs — it’ll look like the spiders are crawling through moss. Serve warm — when the cheese is still stretchy and the aroma of black garlic fills the kitchen.
6. Bloody Beet Hummus Brains
(Completely plant-based, nutritious, and hauntingly beautiful)
This Bloody Beet Hummus Brains is perfect for any Halloween table — it combines a spooky look with a totally normal (and even healthy) ingredient list.
Beets give the hummus a rich red color that looks surprisingly realistic yet completely natural. They also add a gentle sweetness and make the texture creamier.
If you want to keep that vibrant color and avoid an earthy flavor, use roasted beets instead of boiled. I usually roast a few at once and keep them in a container — they’re great for salads, too.
What You’ll Need
- 1½ cups (250 g) cooked or roasted beets
- 1½ cups (250 g) cooked chickpeas (or canned, drained and rinsed)
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 2 garlic cloves
- 2 tbsp (30 ml) olive oil
- ½ tsp (2 g) salt
- ¼ tsp (1 g) ground cumin
- A bit of cold water for consistency
- A pinch of smoked paprika (for the “bloody” veins)
- A drizzle of balsamic glaze or pomegranate syrup — for the blood effect
How to Make It
- Prepare the ingredients. If using canned beets, rinse them well to remove excess brine. Rinse and drain the chickpeas too — otherwise, your hummus might turn out too salty.
- Make the base. In a blender or food processor, combine beets, chickpeas, tahini, garlic, and lemon juice. Blend on medium speed. The mixture will first look thick and grainy — don’t worry, that’s normal.
- Add texture and flavor. Gradually pour in olive oil, then a bit of water, blending until smooth and creamy. Taste and adjust with more lemon juice or salt if needed. Add cumin at the end — it gives a subtle earthy aroma and depth of flavor.
- Shape the “brain.” Transfer the hummus onto a flat plate and, using a spoon, shape two half-domes separated by a small groove in the middle — this will form the brain shape. Use the tip of a spoon or chopstick to draw wavy lines like brain folds.
Yes, it looks creepy — but that’s exactly the point! - Add the “blood.” Mix a bit of smoked paprika with a drop of olive oil and trace it along the “veins.” Then drizzle lightly with balsamic glaze or pomegranate syrup — it creates realistic dark red streaks.
Little Trick. To make your hummus look moist and glossy, brush a thin layer of olive oil over the top before serving.
For a more “brainy” effect, use a silicone mold in the shape of a brain (available on Amazon) — simply fill it with hummus and chill for a couple of hours.
Serve with pita bread, chips, or veggie sticks. Add a few greens or place a bit of dry ice nearby for a smoky “mad scientist lab” vibe.
7. Witch’s Brew Jelly Shots
(100% edible — natural ingredients, no alcohol, artificial dyes, or glitter)
This isn’t just a jelly dessert — it’s a collection of mini potions, where purple and amber layers shimmer inside clear cups. The flavor is like homemade berry lemonade, the preparation is simple, and the result looks stunning — completely safe even for kids.
What You’ll Need
- 1 cup (240 ml) 100% grape juice (unsweetened)
- 1 cup (240 ml) lemon juice (you can dilute it 1:1 with water to make it less sour)
- 3 tbsp (45 g) honey or simple syrup
- 3 envelopes (about 20 g) gelatin
- ½ cup (120 ml) hot water
- 1 tsp (5 ml) vanilla extract
- A few blueberries or raspberries (for the “potion bubbles”)
- Optional: a bit of lemon zest or a drop of natural beet juice for color
- Clear mini shot glasses, test tubes, or small jars
How to Make It
- Prepare the gelatin. In a small bowl, mix gelatin with ½ cup of hot water. Let it sit for 5 minutes until it fully blooms. This ensures a smooth and firm texture without lumps.
- Make the potion base. In a saucepan, warm the grape and lemon juice with honey — don’t bring it to a boil. Stir until the honey dissolves. Add vanilla extract and, if you like, a bit of zest for extra aroma.
- Combine everything. Remove from heat and add the gelatin mixture. Stir until it’s completely dissolved. The mixture should look glossy and slightly thick — like real witch’s brew.
- Add berries and pour. Drop one blueberry or raspberry into each shot glass — they’ll look like potion bubbles. Carefully pour the mixture into the glasses and refrigerate for at least 3 hours until set.
Little Trick. If you want to make a two-tone potion, pour half of the mixture into the molds and chill it until it’s slightly set. Then pour another layer made with a different juice — for example, apple or orange. The layers will form a beautiful gradient, creating the perfect “boiling cauldron” effect.
Before serving, top each shot with a small spoon of whipped cream — it looks like foamy “brew bubbles.” Arrange the shots on a tray covered with black fabric, and add a few sprigs of rosemary or lemon wedges for aroma. In dim light, they truly look like tiny cauldrons of glowing potion.
8. Poison Apple Caramel Skulls
(Completely edible — requires a silicone skull mold and black food coloring)
These Poison Apple Caramel Skulls are the ultimate Halloween dessert — equal parts creepy, tempting, and sweetly satisfying. They’re glossy black caramel skulls with a crisp apple center, rich with the aroma of burnt sugar and butter.
The idea is inspired by the classic Snow White tale — the poisoned apple that looks too beautiful not to taste. We recreate the same visual magic safely, using black caramel and skull-shaped molds.
If you don’t have one yet, you can get a Skull Silicone Mold, which works great for both caramel and chocolate.
What You’ll Need
- 2 medium apples (preferably tart — Granny Smith or Honeycrisp)
- 1 cup (200 g) sugar
- ½ cup (120 ml) water
- ¼ cup (60 ml) corn syrup
- 2 tbsp (30 g) butter
- ½ tsp (2 g) salt
- ½ tsp (2 g) black food coloring (or a mix of red and blue)
- ½ tsp (2 g) lemon juice
- Silicone skull molds
- Wooden skewers or sticks
How to Make It
- Prepare the apples. Wash and slice the apples into 1 cm (½ inch) thick wedges. Remove the seeds. Pat them dry — any moisture will prevent the caramel from sticking. Insert wooden skewers into each slice, like mini caramel apples.
- Make the caramel. In a saucepan, combine sugar, water, and corn syrup. Heat over medium heat. Don’t stir — just gently swirl the pan until the sugar dissolves. When it starts turning amber, add butter, salt, and lemon juice.
Keep the temperature around 300°F (150°C) — this is the “hard crack” stage. - Add color. Remove from heat and quickly stir in the black food coloring. Mix until smooth — the caramel should look like molten obsidian: thick, glossy, and deep black.
- Pour into molds. If using skull molds, pour the caramel inside and insert apple slices so the sticks stick out. Let them cool completely — about 20–30 minutes.
If you don’t have molds, simply dip the apple slices in caramel and place them on parchment paper — they’ll turn into classic poisoned apples. - Decorate and serve. Once the caramel has hardened, carefully remove the skulls from the molds. You can spray them lightly with edible gold mist or sprinkle sugar sparkles on top. On a black plate, they look absolutely striking.
Little Trick. To get perfectly glossy caramel, don’t stir once it starts boiling — just swirl the pan. And always use a metal saucepan — plastic or non-stick ones can warp under high heat.
Arrange the skulls on a vintage platter or a wooden board. Add dried leaves, twigs, and candles around for atmosphere.
If you’d like, warm them slightly before serving — the caramel will soften, and the apple aroma will bloom beautifully.
9. Cursed Croissant Mummies
(Simple pastry recipe using ready-made croissant dough, chocolate, and candy eyes)
These Cursed Croissant Mummies are the perfect Halloween treat — golden and flaky on the outside, warm chocolate inside, and those tiny candy eyes staring at everyone passing by the table. And the best part? You can make them in just 20 minutes.
Croissant dough is naturally stretchy and easy to “wrap” like mummy bandages, and as it bakes, it puffs up and creates that perfectly torn, eerie texture.
For convenience, I use store-bought refrigerated dough — like Pillsbury or any similar brand. Of course, if you want to make it from scratch — respect! But trust me, you’ll have plenty of other spooky things to do that night.
What You’ll Need
- 1 roll (about 250 g) refrigerated croissant dough
- 1 bar (100 g) milk or dark chocolate (or chocolate chips)
- 1 egg (for brushing)
- Small candy eyes (or mini chocolate chips)
- A little powdered sugar (optional)
- Parchment paper for baking
How to Make It
- Prepare the dough. Unroll the dough and lightly flatten it with a rolling pin. Cut it into long strips about ½ inch (1–1.5 cm) wide — these will be your mummy bandages.
- Make the filling. Break the chocolate into small pieces (around 1 tsp per mummy). You can also use chocolate chips — they melt perfectly and save time.
- Assemble the mummies. Wrap a piece of dough around each chocolate piece, forming a small body. Then loosely wrap the strips of dough over it in random directions — like real bandages!
Leave a tiny gap where the “eyes” will go.
Want to add a little flair? Wrap a small piece of marshmallow inside with the chocolate — when you cut it later, you’ll get a fun “foamy effect.” - Bake. Place the mummies on a parchment-lined baking sheet. Brush them with the beaten egg for a golden finish. Bake at 375°F (190°C) for 12–15 minutes, until the dough rises and turns golden brown.
The smell of butter and melted chocolate at this point — pure heaven. - Add the eyes. Once the mummies cool slightly, “glue” the candy eyes on with a dab of melted chocolate or honey. If you don’t have candy eyes, make your own using a drop of white chocolate with a smaller drop of dark chocolate on top.
Little Trick. To make the bandages look more realistic, don’t wrap them too neatly — let them cross over each other and stick out at odd angles. For an aged look, dust lightly with powdered sugar or cocoa powder.
Arrange the mummies on a wooden board or tray lined with parchment paper. Add a small bowl of melted chocolate on the side for dipping.
Want to go all out? Create a “mummy graveyard scene” — line them up, add a few plastic spiders or rosemary sprigs as “plants,” and you’ve got a spooky (and edible!) Halloween centerpiece.
10. Haunted Marshmallow Graveyard Cups
(All the good stuff — chocolate, cookies, pudding, and marshmallows)
Haunted Marshmallow Graveyard Cups — a layered dessert of chocolate pudding, Oreo crumbs, marshmallow “ghosts,” and mini cookie gravestones. Eating the whole graveyard is a once-a-year pleasure — spooky, sweet, and ridiculously fun.
Why This Dessert Always Steals the Show
First, it looks epic. Second, it takes only 15 minutes to make. And most importantly — both kids and adults love digging into the layers with a spoon. The pudding is the “soil,” the Oreo crumbs are the “earth,” and the marshmallows are the “ghosts.” Simple, playful, and unbelievably tasty.
What You’ll Need
- 1 package (about 400 g) Oreo cookies or any chocolate cookies
- 2 cups (480 ml) chocolate pudding (store-bought or homemade)
- 1 cup (240 ml) whipped cream (or whipped cream cheese for extra stability)
- 10–12 marshmallows (regular or mini)
- 10–12 rectangular cookies (like Milano, Graham, or Petit Beurre)
- Melted chocolate or an edible food marker (for writing on cookies)
- A bit of cocoa powder for dusting
- Clear cups or small dessert jars
How to Make It
- Make the “soil” base. Crush the Oreos into fine crumbs — use a blender or place them in a zip bag and crush with a rolling pin. Set aside half for topping and the other half for layering between the pudding.
- Prepare the chocolate pudding. If using store-bought pudding, whip it with a little cream to make it lighter and airier.
For homemade pudding: heat 2 cups (480 ml) milk with ¼ cup (50 g) sugar, 2 tbsp (15 g) cocoa powder, and a pinch of salt. In a separate bowl, mix 2 tbsp (15 g) cornstarch with a bit of cold milk and slowly add it into the hot mixture. Cook until thickened (about 5–7 minutes), then stir in ½ tsp (2–3 ml) vanilla extract. The pudding should be smooth, creamy, and lump-free. - Assemble the graveyard. Spoon pudding into the bottom of each cup, add a layer of Oreo crumbs, and repeat until the cups are about three-quarters full. Top with the remaining crumbs — this is your “ground.”
- Add the gravestones and ghosts. Insert cookies vertically into the top layer like gravestones. Write “RIP” on each one with melted chocolate or a food marker.
Place marshmallows beside them as “ghosts.” Use melted chocolate to dot eyes and mouths. - Add the details. Dust lightly with cocoa powder, add a few mint sprigs for “weeds,” or drizzle a little red syrup for creepy accents.
Little Trick. If you want your dessert to stay firm all evening, mix half pudding with half whipped cream cheese — it won’t melt or collapse. Try Dark Cocoa Powder for richer color and flavor.
Line the cups up on a tray and add a bit of dry ice nearby for fog — like mist rising from an old crypt. For kids, top with candy bones or gummy spiders — it looks scary but tastes heavenly.
Halloween Menu Wrap-Up
When the candles burn down and the table’s covered in crumbs from “mummies” and streaks of caramel, that’s when you know — the night was perfect.
Every Halloween, Lindy and I promise ourselves “This year we’ll keep it simple.” And every time, we break that promise with joy. Because if you’re going to celebrate — do it all the way.Do you have your own frighteningly delicious recipe? Share it in the comments — I love adding new ideas to our Halloween menu.
