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Bewitched Halloween Recipes

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Cook up some spellbinding Halloween treats with these spooky recipes! They’ll definitely cast a spell on your taste buds.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/8

Spooky brew

Ingredients:

1 cup Vodka
½ cup black rice
6 oz orange juice
Orange slice, optional garnish

Directions:

In a cup pour vodka over black rice, ensuring that the black rice is fully immersed. Stir the mixture thoroughly, allowing the black rice to infuse and give the vodka a dark color.
In a separate glass filled with ice and a couple of slices of orange.
Add fresh orange juice to the glass, filling it to your desired level.
Carefully strain the black rice-infused vodka into the glass with the orange juice and ice, creating a chilling and visually striking drink.

Recipe 2/8

Bewitched Board

Ingredients:

5 slices of sharp cheddar cheese
5 Breadsticks
10 herbed Mozzarella balls
1 Brie cheese
Grapes
multigrain crackers
1 cup almonds
8 oz Salami
Black edible gel
1 cup olives,black and green
Chives, 5-10 sprigs

Directions:

Begin by slicing a piece of cheddar cheese in half. Then, make a vertical slice halfway down each half. Roll the cheese around a breadstick and secure it in place with a chive to form an edible broomstick.
Slice a wheel of brie cheese into a coffin shape. Use edible black gel to write “RIP” on top.
Take the end of a piping tip and pierce a hole in a black olive. Next, insert the pierced olive into the hole of a green olive. Place this olive on top of a ball of the herb mozzarella cheese, securing it with a toothpick to create the appearance of an eyeball.
Arrange the rest of your spooky board with grapes, salami, crackers, pomegranate, almonds, and various slices of cheese to create a visually appealing and delicious spread for your guests to enjoy.

Recipe 3/8

Cauldron Brownies

Ingredients:

Brownie Batter
½ cup halloween sprinkles
1 cup white chocolate, melted
1 cup pretzel sticks

Directions:

Begin by placing brownie batter into a cupcake tin and bake for 20 minutes at 350°F until the brownies are thoroughly cooked.
Once the brownies are baked, use the end of a piping tip to carefully remove the center of each brownie, creating a hollow space.
Fill the hollow center of each brownie with festive Halloween sprinkles, adding a delightful surprise to each treat.
Replace the top of the brownie that you removed earlier, ensuring that the sprinkles are securely enclosed within the brownie.
Drizzle each brownie with melted white chocolate, colored in a spooky green, and sprinkle more Halloween-themed sprinkles on top.
Finally, place a pretzel stick on top of each brownie, creating the appearance of a magical cauldron.

Recipe 4/8

Meringue Ghosts

Ingredients:

4 Eggs white
Pinch cream of tartar
1 tsp vanilla extract
1 Cup Sugar
Edible eye sprinkle
Cooking skewers

Directions:

Preheat your oven to 225 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
In your stand mixer equipped with the whisk attachment, whisk the egg whites on medium speed until they become frothy.
Gradually add the sugar in small portions while continuing to whisk. Incorporate the cream of tartar and vanilla extract into the mixture.
Increase the mixer speed to high and continue whisking for approximately 5-6 minutes until stiff peaks form. You’ll know it’s ready when the mixture is glossy and doesn’t drip when you lift the whisk.
Transfer the meringue into a piping bag fitted with a large round tip. Place a skewer on the parchment paper, and using the piping bag, start from the top, and in a zigzag motion, pipe the meringue to create the ghost’s body. Then, add two sprinkle eyes too your ghost.
Once all the ghosts are piped onto the baking sheet, bake them for approximately 40 minutes.

Recipe 5/8

Basic Pie Dough

Ingredients:

½ cup cold butter, cut into ½ inch pieces
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar

Directions:

Mix flour, salt and sugar in a large mixing bowl. Add butter and gently mix with hands until it resembles coarse meal. Add a 1 tablespoon of ice water and gently mix until a ball is formed (do not overmix).
Turn dough onto a piece of plastic wrap. Fold plastic over dough and form into a 1 inch thick disc. Refrigerate for about 1 hour or until firm.
On a lightly floured surface, roll dough to ¼ inch thickness.Used desired gadget to create fun design.
Transfer dough to a pie plate with pie filling and cut overhang.

Recipe 6/8

Sugar Cookies

Ingredients:

4 cups all-purpose flour
⅓ cup cornstarch
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract

Directions:

Mix flour, cornstarch and salt in a large bowl.
Cream butter and sugar together until light and fluffy.
Add eggs – one at a time.
Add vanilla extract.
Slowly add in flour mixture. Mix until everything is well combined.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out with a rolling pin and cut to desired shapes.
Bake in a preheated 375F oven for 10-12 minutes.

Recipe 7/8

Vanilla buttercream

Ingredients:

2 sticks (8 oz) softened butter
4 cups sifted powdered sugar
1 teaspoon vanilla extract

Directions:

Place softened butter into a stand mixer fitted with a paddle attachment. Beat for about 1 minute or until smooth.
Slowly add powdered sugar (about ½ cup at a time). Beat until smooth.
Mix in vanilla extract.

Recipe 8/8

Chocolate Cake

Ingredients:

2 cups sugar
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 large eggs
½ cup milk
½ cup greek yogurt
½ cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons vanilla extract

Directions:

Preheat the oven to 350 degrees and grease two 9-inch cake pans.
Mix sugar, flour, cocoa powder, baking soda, baking powder and salt into one large bowl.
Add eggs, milk, yogurt, oil and vanilla extract.
Slowly stir in boiling water.
Pour batter evenly into the two greased cake pans.
Bake in a preheated oven for 25 minutes or until a toothpick inserted comes out clean.
Let cool and frost with chocolate buttercream.

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