Alright, so making cute party snacks isn’t your strong suit— that’s OK! Not everyone has a steady hand (or patience) to make immaculate marshmallow jack o’ lanterns or a five-layer tombstone cake. Here are five Halloween recipes that are meant to look messy and gross, but actually taste delicious. Bonus: you can do this while already half in the bag over a witches’ brew (gin) and still impress your friends.
Camp Crystal Lake Waters, inspired by Friday the 13th
Makes about 4 cups
Welcome your guests with a shot glass filled with some murky brew.
4 cups kale leaves, stems removed and leaves torn into small pieces
2 cups sweetened almond milk
1 cup blueberries
2 Tbsp freshly grated ginger
2 Tbsp maple syrup
Place all ingredients into a blender and mix until everything is evenly blended. Pour into shot glasses and serve.
Puss-filled Wounds, inspired by A Nightmare on Elm Street
Yields: about 2 cups of hummus, enough for about 30 pitas plus leftovers.
A snack of roasted red pepper hummus served in mini pita pockets. Make things less hectic by making the hummus the night before.
2 cups canned chickpeas, drained and rinsed (or one 591ml can)
2 whole roasted red peppers
1/2 cup extra virgin olive oil
1 cloves garlic, minced
Salt and lemon juice, to taste
Two bags of bite-sized pitas
1. Combine chickpeas, roasted peppers, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.
2. Purée the ingredients until everything becomes a smooth and velvety texture and all the lumps gone. If the mix is too thick, thin it out with a bit of water.
3. Add lemon juice and salt to taste. Continue blending until everything is well incorporated. Store in an airtight container and refrigerate until ready to serve.
5. To serve, cut open a hole in the middle of the pita and stuff a spoonful of hummus inside.
Regan’s Demon Vomit Shots, inspired by The Exorcist
Yields about 12 cups of soup.
Make this chilled pea soup the night before and reheat just before serving, or serve chilled with mint or basil leaves as garnish.
4 cups frozen green peas
4 cups low-sodium chicken broth
3/4 cups whole milk or cream
1 cup potato, chopped and peeled
1/2 cup white onion, minced
2 garlic cloves, minced
2 pats butter
1/2 cup grated parmesan
Mint or basil leaves, for garnish (optional)
1. In a large soup pot, melt the butter over medium heat and sauté the onions and garlic until the onions become translucent.
2. Add the chicken broth and milk. Bring to a simmer.
3. Add the peas and potato.
4. Continue to simmer. Blend the mixture until smooth. Add in the parmesan and stir until it’s all melted. Let cool completely before refrigerating in an airtight container.
5. Sprinkle with additional grated Parmesan before serving.
Bloodied Campfire Marshmallows, inspired by Cabin in the Woods
Yields about 36 bloodied marshmallows.
A sweet spread of marshmallow skewers, drizzled with coloured chocolate for your hungry guests to enjoy. This is meant to look messy and splattered, so don’t spend too much time trying to get the “blood” to drip just right. You can also make this the night before.
1 bag large size marshmallows
1/2 pound red chocolate wafers (available at bulk food stores)
1 Tbsp chocolate chips
1. Place the chocolate wafers and chips into a microwave-proof bowl that’s been wiped completely dry.
2. In intervals of 15 to 20 seconds microwave the chocolate on med/high, stirring the chocolate in between as it melts. Continue until the chocolate has completely melted and there aren’t any lumps.
3. Over a sheet of parchment paper, drizzle the melted chocolate on top of the marshmallows using a spatula, allowing it to run down the sides of the marshmallows. Allow the chocolate to harden and dry before skewering them.
Leatherface Fruit Jerky, inspired by The Texas Chainsaw Massacre
This fruit leather with licorice strings is gooey, sticky and slightly slimy, perfect to gross out your guests while they pick at it.
1 package thin red or black shoelace licorice
2 cups fruit gummies of various colours and flavours
1. Place a heatproof bowl over a pot of simmering water, making sure that the water does not touch the bottom of the top bowl.
2. Pour in the gummies and stir occasionally with a rubber spatula until the gummies have melted and melded into one gooey blob.
3. In a baking tray lined with parchment paper, pour in the melted candy mixture. Using the spatula, spread the candy evenly in a rectangular shape about 1/2cm thick. Let the candy cool to room temperature then chill in the fridge for a few minutes. This will harden the candy so that it’ll be easier to peel off the parchment.
4. Remove from fridge and peel the candy off the paper. Using a pair of scissors to cut the candy into uneven, haphazard shapes.
5. Cut the licorice into short strands and place on top to replicate stitches.