By Karen Bloom
The big day of tricks — and treats — is fast approaching. Ir’s the perfect excuse to let your spooky side shine. Whether you’re hosting little ghouls or adults who love a good fright, transform your home into a playful (or slightly spooky) party lair. Think mad scientist candy tables,“frightfully” delicious bites, bubbling mocktails, and enough treats to satisfy every sweet tooth.
Costumes optional, fun required. Not everyone wants to go all out with a full costume — and that’s fine! A Halloween Disguise Table lets guests add just a touch of whimsy. From goofy glasses and wacky hats to plastic fangs and spinning bow ties, everyone can join the fun, one accessory at a time.
Go for some spooky eats and magical drinks.
Turn everyday foods into Halloween delights with cookie cutters, clever renaming, or inventive presentation. Sandwiches become tombstones, cookies turn into ghosts, you get the idea. Drinks? Pour them into vintage bottles and jugs and label them “magic potions” for an instant wow factor.
With a little imagination, your Halloween gathering can be a playful mix of tricks, treats and memorable moments — no matter your age.
Try these tricked-out goodies for tasty spooking.
Spooky Ghosts
These friendly ghosts are sweetly spooky.
• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 cup extra-fine Baker’s Special Sugar
• Chocolate mini chips, for eyes
Preheat the oven to 200°F, with a rack in the center. Line a baking sheet with parchment paper. Prepare a pastry bag with a 1/2” plain tip. Place the room-temperature egg whites into the bowl of a mixer. Add the cream of tartar. Beat on slow speed until the cream of tartar is dissolved and the egg whites are foamy.
Slowly increase the speed of the mixer. When the volume of the eggs has doubled and they begin to look opaque, sprinkle in about half the sugar. Continue to beat until the whites are glossy and getting stiff. Add the remaining sugar and mix until it’s evenly distributed and the whites hold a stiff peak.
Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2”-high mounds of meringue.
Carefully press two chocolate mini chips into each meringue ghost, to make eyes.
Bake the meringues for approximately 60 to 90 minutes, or until they’re dry and crisp to the touch.
Turn off the oven, open the door a couple of inches, and leave the meringues in the oven to finish drying several hours, or even overnight.
Remove the ghosts from the completely cold oven, and store them loosely covered. They should keep for several days at cool/dry room temperature. Yield: 20 to 24 ghosts.
Meatball Mummy Bites
Take a bite out of these mummies if you dare.
• 1 can (8 ounces) refrigerated crescent rolls
• 20 meatballs, pre-made
• Ketchup or mustard
• Marinara sauce, as desired
Heat oven to 375°F. Line work surface with cooking parchment paper. On parchment-lined surface, unroll dough and press perforations to seal; cut into 4 rectangles.
With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Wrap 2 pieces of dough around each meatball to look like “bandages,” stretching dough slightly to cover meatballs.
Separate “bandages” near one end to show meatball “face.” On ungreased large cookie sheet, place wrapped meatballs.
Bake 13 to 17 minutes or until dough is light golden brown and meatballs are hot. With ketchup and mustard, draw “eyes” on mummy bites. Serve with warm marinara sauce.
Monster Mouths
A spooky treat you’ll want to sink your teeth into.
• 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.
Melted Witch Punch
Take a sip and you’ll be feeling “witchy.”
• 6 cups water
• 1 cup white sugar
• 1 (6 ounce) package lime-flavored gelatin mix
• 1 (46 fluid ounce) can pineapple juice
• 2 quarts orange juice
• 1/2 cup lemon juice
• 2 (2 liter) bottles chilled lemon-lime soda
Mix water, sugar, and gelatin mix in a large saucepan and bring to a boil; reduce heat to medium and cook at a boil, whisking frequently, until gelatin and sugar have dissolved, about 3 minutes. Stir pineapple juice, orange juice, and lemon juice into gelatin mixture and transfer into resealable plastic bags. Place in freezer until slushy, about 4 hours.
Pour mixture into a large punch bowl and stir in lemon-lime soda; float a black plastic witch hat atop the punch.
