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A Halloween Party to Remember

Scare up some guests for a fun and tasty Halloween party!



There is nothing quite like a great Halloween party to get you in the mood for the fall season. Whether you want to be spooky and scary or creepy and crawly, throwing a Halloween party gives you an opportunity to be creative, have fun and to cook some of your favorite foods with a scary twist.


Before you get too far into the planning stages, determine the age range of the children who will be attending. If you plan on inviting younger children, make sure that your décor and menu aren’t too spooky; you don’t want to frighten young guests away. If you are inviting older children, moody music, glow-in-the-dark accessories and creepy crawly elements are key. No matter what the ages of your guests, costumes are a must!


We have scared up some of our favorite recipes to keep little tummies from getting growly. Pumpkins are everywhere right now, so why not highlight this seasonal treasure by making pumpkin-shaped calzones using our delicious pumpkin pizza dough. Try your hand at making homemade crackers with our recipe for Halloween-stamped cheddar crackers. You will receive lots of kudos from other moms when you show them how to use up excess Halloween candy with the Butterfinger Caramel Apples.


With the help of some of the recipes listed here, we are sure your party will be nothing less than a spooktacular success.




Ghostie Cupcakes


Makes 24 cupcakes


Prep time: 15 minutes


Cook time: 20 minutes


½ cup shortening


1 ¾ cups sugar


1 ½ teaspoon vanilla extract


¼ teaspoon salt


3 eggs


½ cup cocoa powder


1 cup plus 3 Tablespoons cold water


1 ½ teaspoon baking soda


2 ¼ cups unbleached all-purpose flour


1. Place 24 cupcake liners in two cupcake tins. Preheat oven to 350°F.


2. In a stand mixer, beat together shortening, sugar, vanilla extract and salt. Add eggs and cocoa powder and beat until combined. Slowly mix in water. Add baking soda and flour and mix slowly at first, then faster until the mixture comes together. Fill tins half full using a cookie scoop.


3. Bake cupcakes for 20 minutes or until a toothpick comes out clean. Cool completely on wire racks.


* This one bowl method makes cupcakes easier and fewer dirty dishes.


Whipped White Chocolate Frosting


Makes 5 cups


Prep time: 7 minutes.


4 sticks unsalted butter, softened slightly


2 lbs. powdered sugar


½ cup Torani White Chocolate Flavoring Syrup


¼ teaspoon salt


1 teaspoon vanilla


Wilton Black Sparkle Gel


Wilton tip 1A


Plastic spiders, optional


1. With a mixer, slowly beat together all the ingredients. Once combined, turn the mixer to high and beat for 3 minutes until fluffy.


2. Fit a pastry bag or gallon-size bag with a Wilton tip 1A. Fill with frosting and pipe in large spirals around cupcakes squeezing at the top for a head. Let cupcakes set for 15 minutes.


3. Make eyes with sparkle gel by holding the bottle against the frosting. Squeeze gently and release. Slowly pull away from the frosting. Repeat with remaining cupcakes. If using, press plastic spiders into frosting to decorate.


* Flavoring syrup gives all the flavor of white chocolate without making the frosting too dense.



By Kristen Doyle

Photography and Recipes by Laura Flowers


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