Cook up a Halloween-inspired bash

The lead-up to the candy-fest on Oct. 31 is here. Before the big day, get your ghoul on and enjoy a spooky soirée that’s sure to be a thrill for the kids and adults.
Halloween is the perfect time to grab a costume and act like a kid. Of course, you want everyone to partake in the spooky fun, too, so here are some tips to make sure your party is remembered long after the witches put away their cauldrons.
Set a festive but safe mood. Creepy Halloween decor, such as spider webs and Jack-O-Lanterns, can be placed around the house and yard to help get guests into the spirit. Halloween-themed music, such as “Monster Mash” and movies, such as “Dracula” and “Frankenstein,” can help offset any down time.
Balance the macabre with friendly ghoulish décor. Halloween parties do not necessarily need to be ghoulish to be fun. C onsider a glittery gala masquerade party or a classically eerie party, featuring ravens and crows, or something subtle spookiness.
Get creative with Halloween cuisine. Cookie cutters can turn sandwiches, desserts, biscuits, and many other foods into different shapes. However, foods also can be made a tad more spooky simply by renaming them or presenting them in interesting containers. Why not serve punch out of a fish aquarium? Other beverages can be housed in jugs or old bottles and labeled “potions.” Use laboratory instruments, such as petri dishes, vials and beakers, to serve snacks.

Try these tricked out treats for some yummy Halloween spooking.

Witches Finger Sandwiches
1 (11-oz.) can refrigerated breadsticks
6 small slices pepperoni
12 (2/3-oz.) slices cheese
3/4 cup finely shredded lettuce

Heat oven to 375°F. Separate dough into 12 strips. Place flat on ungreased cookie sheet; do not twist. With sharp knife or kitchen scissors, cut 2 small triangles from one end of each dough strip to form a point that resembles a fingertip. Lightly score breadsticks in center to resemble knuckles.
Cut each pepperoni slice into 2 pointed ovals to resemble 2 fingernails. Place 1 pepperoni piece on each breadstick.
Bake at 375°F. for 13 to 15 minutes or until golden brown. If necessary, reapply “fingernails” with small dot of ketchup.
Split each breadstick. Cut each cheese slice into strips and place in breadstick, overlapping strips. Top each with lettuce. If desired, serve with mustard, mayonnaise or ketchup. Serve warm or cold.
Note: Place leftover small triangular dough pieces on cookie sheet; bake until crisp. Use as croutons or nibblers.

Spooky Bones and Ghosts
2 large egg whites
2 drops fresh lemon juice, or more to taste
7 tablespoons white sugar, or more to taste
2 chocolate chips, melted, or as needed

Preheat oven to 225°F. Line 2 baking sheets with silicone baking mats.
Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
Dip the tip of a toothpick into melted chocolate and dot chocolate “eyes” on each of the ghosts.

Monster Mouths
1 roll (16.5 oz) refrigerated peanut butter cookies
3/4 cup hazelnut spread with cocoa
1 cup miniature marshmallows

Preheat oven to 350°F. Shape dough into 16 balls. On ungreased cookie sheet, place balls 3 inches apart.
Bake 15 to 17 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Spread hazelnut spread on bottom of each cookie; cut each cookie crosswise in half. For each “mouth,” press 4 to 5 marshmallows into hazelnut spread along rounded edge of 1 cookie half. Top with second cookie half, bottom side down; gently press together.
— Karen Bloom
kbloom@liherald.com