The spookiest date on the calendar is now only two weeks away! Get into the Halloween spirit with frightening fabulous finger food that ranges from devilishly decadent to hair-raisingly healthy!
While pre-packaged lollies and chocolates are good to have on hand for trick or treaters, it’s easy to add a personal touch to Halloween catch ups with these easy-to-follow recipe ideas that mini monsters and tiny terrors will love. Everything you need is available at Woolworths Forrest Chase.
- 3 egg whites
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 2 tsp cornflour
- black or red icing
1. Preheat oven to 120°c. Line two large trays with baking paper.
2. Place egg whites into a clean bowl and beat with an electric mixer until soft peaks form. Gradually add sugar, 1 tbs at a time, beating constantly. Beat for five minutes or until sugar has dissolved and the mixture is thick and glossy. Then, whisk in vanilla and cornflour.
3. Spoon mixture into a piping bag fitted with a plain nozzle. Pipe swirls of meringue onto trays.
4. Bake for one hour, swapping trays halfway through cooking time, or until meringues are crisp but pale in colour. Turn oven off, leave the door ajar and allow meringues to cool in the oven.
5. Using black or red icing, add eyes, mouth and any other desired design details onto each meringue.
- 1/4 tsp ground turmeric
- 1/2 tsp sweet paprika
- 1 tsp sea salt flakes
- 1 large sweet potato
- 2 large washed potatoes
- 2 tbs rice bran oil
- rosemary sprigs, to garnish
1. Preheat oven to 210°c. Line two large oven trays with baking paper.
2. Mix turmeric, sweet paprika and 1 tsp sea salt flakes in a bowl.
3. Slice sweet potato and potatoes into 5mm thick rounds. Using a small sharp knife, cut eye and mouth shapes from the centres of the rounds.
4. Brush sweet potato slices with half the oil, sprinkle with spice mix and arrange onto a tray in a single layer. Brush potato slices with remaining oil, sprinkle with salt, to taste, and arrange on second tray.
5. Bake for 15 minutes, turn and bake another 15 minutes or until golden.
6. Serve sprinkled with rosemary sprigs.
Monster Mini Pizzas
- 1 packet English muffins, halved horizontally
- 6 tbs pizza sauce
- 450g mozzarella, sliced into ½cm rounds
- 2 stalks asparagus, thinly sliced and cut into 2cm lengths
- 4 slices salami, cut into small triangles
- 1 sprig rosemary
- ½ jar pitted black olives
- 1/4 yellow capsicum, sliced
1. Preheat oven to 180ºc and line a baking tray with baking paper.
2. Place muffin halves on the baking tray, cut side up.
3. Spoon 1/2 tbs pizza sauce on each muffin half and spread to the edges.
4. Place one slice of mozzarella in the centre of each pizza base.
5. Lay out all of the toppings and get the kids involved in decorating the pizzas to resemble monster faces. Use sliced olives for eyes, capsicum for noses or mouths, salami for teeth and asparagus/rosemary for eyebrows. To make the spiders, halve an olive lengthways for the body and crossways for the head, with thin slices (cut crossways and in half) for the legs.
6. Bake pizzas for 10 minutes then serve.
Jack-O-Lantern Orange Jellies
- 12 medium navel oranges
- 1 pkt (2 x 9g sachets) lite orange mango flavour jelly
1. Wash eight oranges well. Using a small sharp knife, cut oranges about 2cm from the top, reserving tops. Working with one at a time, hold an orange above a bowl to catch juices and scoop out the flesh, ensuring not to cut through the skin. Repeat with remaining oranges.
2. Strain the flesh and juice, pressing well to remove as much juice as possible. Juice remaining four oranges. Measure juice and add enough water to make 2 cups.
3. Pour 2 cups boiling water into a heatproof jug. Add jelly crystals, stirring well to dissolve. Stir in juice.
4. Pour jelly mixture into a shallow six-cup dish. Cover and chill for three hours or until set.
5. Meanwhile, carefully cut faces in hollowed out oranges.
6. Mash jelly with a fork, spoon into oranges and replace tops. Serve.
Ghost Cake Pops
- 1 red velvet cupcake mix
- 60g spreadable cream cheese
- 2 tbs Strawberry Jam
- 100g white chocolate melts
- 200g white fondant icing
- Creative Kitchen Candy Eyeballs & Cake Pop Sticks
1. Preheat oven to 180°c. Line a 12-hole muffin tray with paper cases.
2. Prepare cake mix as per packet instructions. Bake cupcakes. Cool completely.
3. Remove cooked and cooled cupcakes from their cases. Process in a food processor until crumbs form.
4. Stir cream cheese and strawberry jam in a bowl until smooth. Add cake crumbs and stir well until combined. Roll mixture into meatball sized balls. Chill for 30 minutes.
5. Melt 100g white chocolate in a small bowl. Dip Creative Kitchen cake pop sticks into the chocolate and press into the cake balls. Chill for 10 minutes. Meanwhile, roll out 200g white fondant icing and cut into rounds. Brush cake pops with jam, lay a round of icing on top and dot with Creative Kitchen candy eyeballs lightly brushed with jam.