In the dead of night on all hallows eve, the ghosts and ghouls come out to play! They scare and spook with their devilish ways but we don’t care about them, we’re here for the recipes!
Halloween is a spooktacular time of the year to get creative, whether it’s with your costumes, your decorations or in our case, your baking! That is why we have found our favourite ghoulish games, deadly delicious drinks and Rich Indulgent Pumpkin recipes to keep you busy while hell is being raised on earth this October 31st!
If you have been persuaded into hosting a Halloween party for your child or you are being dragged along to one, then here are some ghoulishly delightful games for the little monsters to get their teeth stuck into while you sit back and relax with a cuppa (or a cocktail)!
- Halloween Scavenger Hunt: Hide a variety of items throughout the house, and ask the kids to find them all. You can create treasure maps with clues on them too. The winner can receive extra sweets or chocolate.
- Bat Bingo: Swap the boring numerals for witch hats, ghosts, bats, and black cats. Use bright highlighters as markers and winners receive a delicious prize (*cough* our Uglies would be perfect).
- Blind Items: Raid your fridge for slimy, squishy, or crunchy foods and hide them inside DIY boxes or mini cupboards masked with black tape. Label the spaces with the foods' eerie doppelgängers and watch kids gleefully giggle in disgust.
- Mummy Relay Race: Divide kids into groups of two and have one wrap the other up like a mummy as quickly as possible using toilet paper and whichever team's mummy gets to the finish line first wins.
Or… if like so many of us, Halloween is your favourite time of the year to throw your own spooky soiree then we have adult games to get your guests screaming out for more!
- Name the monster: As each of your guests arrive at the party, give them the name of a monster on a piece of paper. This paper will not be read but stuck on their backs. The players can ask other people at the party questions about the kind of monster they are and the goal is to correctly guess your monster. They should be questions where the answer is either yes or no. You can set a time limit and forfeit to make it more fun. You could even play “Name the Scary Movie Character” or “Name the Serial Killer” instead.
- Trick or treat: This fun game involves a cheeky tipple (or two). Put out trays of shots that have either juice or alcohol in them. Each guest gets a drink and whether they get a trick (the juice) or a treat (the booze) is a complete surprise. Use colouring to make them all different. You can also do this with jelly shots too.
- Bobbing for booze: Instead of bobbing for apples, have the guests bob for booze. Fill up a beverage bucket with water and tiny, single-serving bottles of alcohol. If you want to stick with the traditional apples in the bucket, then instead of filling up the bucket with water you can fill it with a mixed drink like sangria. Boozy facial anyone?
- Halloween charades: Divide the party up into teams. Write down Halloween themes on pieces of paper including monsters, scary movies, books or even Halloween inspired objects. Guests have to act out what’s written down and their team has to guess as many as they can in the time allowed.
Deadly Delicious Drinks
Cocktail for the wicked witches, ewwy gooey ghouly mocktails for the kids and howlingly hot chocolate for the whole family – we have devilish delicious drinks for everyone this Halloween.
The Witch’s Heart Cocktail: for the adults
- 45ml apple brandy or apple vodka (chilled)
- 1 tsp. grenadine
- 90ml Homemade Blackberry Shimmery Liqueur (chilled)
- Powdered dry ice (optional)
- Martini glass (to serve)
- Add about 1 tsp. of powdered dry ice to the bottom of the glass (optional).
- Place the apple brandy and purple shimmery liqueur in a shaker.
- Add 1 ice cube and shake for a few seconds to chill the drink.
- Strain the drink into a martini glass.
- Top up with more of the purple shimmery liqueur if necessary.
- Pour 1 tsp. of grenadine syrup, about an inch from the surface of the drink - the grenadine should sink to the bottom, creating a "bleeding" effect.
- Add about ½ tsp. of powdered dry ice on top and serve with a stirrer, so that your guests can stir the "potion" to create that shimmery, smoky effect.
Please note: only add dry ice to completely crushed ice. Always wear gloves when handling dry ice. Wait until the smoke effect stops, because then you know the dry ice has completely evaporated, and the drink is now completely safe to drink. Do not swallow or ingest bits of dry ice. Make sure dry ice is used in a ventilated space.
Midnight Mint Hot Chocolate: for everyone
- 50ml double cream
- 1 tsp. icing sugar
- Peppermint extract (few drops)
- 150ml whole milk
- 50g Lily O’Brien’s 70% Dark Belgian Chocolate Share Bag Drops (chopped)
- 25ml crème de menthe
- Dark chocolate curls or sprinkles (to serve)
- Whip the cream in a small bowl.
- Then stir in the icing sugar and a few drops of peppermint extract.
- Place in the fridge until needed.
- Pour the milk into a saucepan and heat gently until simmering, stirring frequently.
- Take off the heat then add the chocolate.
- Stir until the chocolate has completely melted and the mixture is smooth.
- Return to the heat until warm then add the crème de menthe.
- Pour into a mug of your choice.
- Top with a dollop of the whipped mint cream and chocolate curls or sprinkles (and maybe even a fake spider…)
Eyeball Snot-tail: for the kids
- 135g pack lime jelly
- 700ml apple and pear juice
- 300ml lemonade
- 425g can lychees (in syrup)
- 10 - 15 cocktail cherries (from a jar)
- 10 - 15 raisins
- 10 – 15 cocktail sticks
- Make the jelly following pack instructions and chill until set.
- Combine the apple and pear juice with the lemonade in a large jug and chill.
- To make the eyeballs, drain the lychees and poke a hole in each cherry with one of the cocktail sticks.
- Put the cherry inside the lychee, then push the raisin into the cherry.
- Press the eyeball onto the end of a cocktail stick and set aside until serving.
- When the jelly has set, use a whisk to break it up into small chunks.
- Spoon into the cocktail glasses and top up with the apple juice mixture.
- Put an eyeball into each glass before serving.
If you are looking for some scar-tastic recipes to get you in the spooky mood then we have some Rich, Indulgent Pumpkin recipes (see what we did there) to get you in the spooky spirit.
Terrifying Triple Chocolate Pumpkin Skillet Brownie
Pumpkin can’t wait anymore! It’s that time of year to revel in all things pumpkin, like this Triple Chocolate Skillet Brownie! It will go down a spooky treat at any party!
For the brownie:
- 113g butter (melted and cooled)
- 220g Lily O’Brien’s Mega Milk Chocolate Share Bags (some for topping)
- 110g brown sugar
- 65g sugar
- 2 free range eggs
- 1 tsp. vanilla
- 1 ½ tsp. baking soda
- ½ tsp. salt
- 260g flour
- 2 tbsp. cocoa powder
Pumpkin Cheesecake Topping:
- 113ml cream cheese (room temp)
- 32g sugar
- 100g pumpkin puree
- 1 free range egg
- 1 tsp. pumpkin pie spice
- Preheat oven to 350F / 177c / Gas mark 4.
- In a large bowl with a whisk or spatula, combine butter, 190g melted and cooled chocolate, brown and white sugar, eggs, and vanilla until smooth.
- Stir in the flour, cocoa powder, salt and baking soda until a batter forms.
- Spoon the batter into an oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray.
- Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't overcook.
- Create a bit of a ridge or ring around the brownie (like a pizza) so when you pour the cheesecake mixture it starts right on top of the brownie.
- In a small bowl, stir together the softened cream cheese with the sugar until smooth.
- Stir in the pumpkin puree, the egg and the pumpkin pie spice until smooth.
- Pour on top of the brownie in the skillet.
- Top with remaining chocolate drops.
- Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.
- Let the brownie cool on a wire rack in the skillet until just warm (about 45 minutes).
- It will still be very soft in the middle, but as it cools, the brownie will set entirely.
Death By Chocolate Pumpkin Bread
If you love pumpkin, or chocolate, you can’t afford to pass up this Death by Chocolate Pumpkin Bread, it’s quite a decadently delicious pumpkin dessert, in an autumn sort of way.
For the bread:
- 170g flour
- 50g cocoa powder (sifted)
- 130g sugar
- ½ tsp. salt
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. each of nutmeg, allspice, cardamom, and ginger
- 340g pumpkin puree
- 118ml vegetable oil
- 2 large free range eggs
- 150g Lily O’Brien’s 70% Dark Belgian Chocolate Share Bag Drops (chopped)
For pumpkin puree:
- 1 fresh small pumpkin
For the ganache topping:
- 120ml heavy cream
- 260g Lily O’Brien’s 70% Dark Belgian Chocolate Share Bag Drops (chopped)
- Set oven to 350F / 177c / Gas mark 4.
- Spray a standard loaf pan with cooking spray and line with a sheet of parchment paper (so you can lift it out easily for slicing).
- Whisk the flour, cocoa powder, sugar, salt, baking soda and spices together in a bowl.
- To make the pumpkin puree take a small eating pumpkin and cut it in half.
- Scoop out the seeds and set face down on an oiled baking sheet.
- Bake until its tender when pierced.
- Scoop out the pulp and puree in a blender or processor till smooth.
- Whisk the wet ingredients together in a large mixing bowl.
- Add the dry ingredients to the wet and mix until just blended.
- Fold in the chopped chocolate drops.
- Turn the batter into the prepared pan, and bake for about 45 minutes, or until risen and a toothpick comes out without wet batter clinging to it - moist crumbs are fine.
- Let the cake cool for 10 minutes, then carefully lift it out and let cool on a rack.
- To make the ganache, heat the cream to a simmer, then pour over the chocolate drops.
- Let sit for 3 minutes, then stir until glossy and smooth.
- If your ganache is not thick enough to spread, refrigerate it for 10 minutes.
- When the cake is cooled, frost it with a thick layer of ganache.
Chocolate Pumpkin Cake
This cake will wow the socks off any dinner guest this autumn and makes a spooktacular centre piece for any Halloween soirée.
For the cake:
- 320g all-purpose flour
- 2 tbsp. all-purpose flour
- 130g good-quality cocoa
- 2 tbsp. good-quality cocoa
- 1 tbsp. baking powder
- 1 ½ tsp. baking soda
- 2 ¼ tsp. ground cinnamon
- ¾ tsp. fresh-grated nutmeg
- 180ml buttermilk
- 350ml pumpkin purée
- 1 ½ tsp. vanilla extract
- 113g unsalted butter
- 330g dark brown sugar
- 300g granulated sugar
- 5 large free range eggs
For the Orange Cream-Cheese Frosting:
- 180g cream cheese
- 60g unsalted butter
- 1 tbsp. fresh orange juice
- 1 tsp. grated orange zest
- ½ tsp. pure vanilla extract
- 520g sugar
- ¼ tsp. orange food colouring
- Heat oven to 350F / 177c / Gas mark 4.
- Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper.
- Lightly butter the parchment paper and set aside.
- Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside.
- Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside.
- Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy.
- Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
- Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean for about 35 minutes.
- Cool the cakes in the pan for 20 minutes.
- Remove cakes and cool.
- Trim each of the layers.
- Place one layer on a cake plate and top with one third of the frosting.
- Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.)
- Refrigerate until ready to serve.
- To make the Orange Cream Cheese Frosting, blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
- Add the sugar and continue to beat until light and creamy, about 3 more minutes.
- Add the food colouring and gently stir until the colour is uniform.
- Chill the frosting until ready to ice the cake.
So whether you are hosting a Halloween Party this October, going to one, or staying in and scaring the life out of trick or treaters, we have all things spooky for you to do, drink and eat this Halloween. Happy haunting!