The Scary Scoop on Freaky Foods

Image from Food Network

Image from Food Network

With Halloween right around the corner, many of you all might be scrambling to find the most delicious, Halloween appropriate recipes for your parties. Fear not, for we have personally compiled a list of four of the most delicious and easy treats that will definitely keep you away from those store bought balls of sugar. We have also tried these recipes ourselves and can guarantee that each and every one of them is idiot-proof and very fun to make.

These treats are perfect for a fiesta or to just enjoy with a couple of friends. Ranging from cupcakes to meringues, there is really something for everyone!

*all recipes are nut free

1. Ghosty Meringues

Despite its rather lengthy bake time, these delectable little ghosties are easy, taking little prep time and coming out as perfect treats for any good Halloween party. And even if you choose not to decorate them, who doesn’t love good old-fashioned meringues?

From the Food Network


  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 cup semisweet chocolate chips


Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy. Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes.

Transfer to a pastry bag fitted with a large round tip. Pipe 8 to 10 swirls on the prepared baking sheet. Bake until dry, 1 hour to 1 hour, 15 minutes. Transfer the baking sheet to a rack and let cool completely.

Put the chocolate chips in a microwave-safe bowl; microwave on 50 percent power until melted, about 1 minute, stirring halfway. Transfer the melted chocolate to a zip-top bag and snip a corner. Pipe the chocolate on the meringues to look like eyes.


2. Pumpkin Cupcakes

You can’t celebrate Halloween without a little bit of pumpkin and these cupcakes will definitely satisfy your needs. This cupcake can be topped with cream cheese frosting, buttercream, or anything else you want. You can also choose not decorate your cupcakes and just eat them as muffins. Even better, this recipe does not require a fancy stand mixer, just a wooden spoon and elbow grease will get the job done. This recipe belongs to Sally from Sally’s Baking Addiction, one of our favorite food bloggers.

From Sally’s Baking Addiction


  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 2/3 cup (133g) packed dark brown sugar2
  • 2 large eggs
  • 1 cup (227g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch.

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.

In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.

Make ahead tip: Prepare cupcakes 1 day in advance. Keep covered tightly at room temperature. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.


3. Poison Apples

Where would we be without a little fairytale in the mix? This is for all of you out there who will not let Halloween be an excuse to eat exclusively sugar for the day. Nothing says truly scary and evil like a poison apple made to put you in an eternal deep sleep. And, you know, they taste pretty good too.

Recipe from Country Living


  • 12 baby Granny smith apples
  • 12 wooden candy apple sticks
  • 1½ c. sugar
  • ½ c. light corn syrup
  • 1 tsp. Black gel paste food coloring


Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.

Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.

Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.


4. Monster Cookies

Okay, so maybe you’re not into all that phony Halloween stuff. That’s disappointing, but don’t worry, we have something for you anyway. These monster cookies are just deliciously soft cookies with more M&Ms than you can count.  

Recipe from Betty Crocker


  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoons salt
  • ¾ cup butter, softened
  • 1½ cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups semisweet chocolate chips
  • 1½ cups candy-coated chocolate candies


Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, beat in flour mixture until blended. Stir in chocolate chips and candies.

Onto cookie sheets, drop dough by level 1/4 cupfuls about 4 inches apart.

Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.


We hope there was something on that list that appealed to you.  Every recipe on that list is definitely worth your time and will make your Halloween this year ten times more delicious. Happy Halloween!