Three recipes for creepy, kid-friendly Halloween food

Three recipes for creepy, kid-friendly Halloween food

I've done absolutely nothing - didn't even decorate - for Halloween this year. Lucky for me, coworker Christine des Garennes made some creepy Halloween foods for her kids and their friends this weekend.

Blog PhotoShe was gracious enough to share a photo and the recipes. She and her family made Monster Eyeballs, Ladies' Fingers and Screaming Red Punch with a Hand. The photo, which Christine took and is allowing me to use, shows the first two creepy foods. The recipes are from a book called "Ghoulish Goodies."

Christine said the kids liked these recipes, especially the Monster Eyeballs, which taste like peanut butter cups. The ladyfingers weren't quite so popular, though, and the punch was a bit tart for some.

Here are the recipes:

Screaming Red Punch with a Hand
1 new rubber surgical glove
2 quarts apple juice
2 quarts cranberry juice (or cranberry-pomegranate)
2 liters ginger ale

Rinse glove inside and out several times with cold water. Fill with water and tie the wrist tightly closed with a twist tie. Freeze solid.
Mix the juices and ginger ale in a large punch bowl. Cut the glove carefully off the hand and fingers with sharp scissors and float the molded hand in the punch.

Monster Eyeballs
1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 1-pound package confectioners' sugar (about 4 cups)
1 teaspoon vanilla extract
1 12-ounce package semisweet chocolate chips, about 2 cups
2 tablespoons solid vegetable shortening
1 3-ounce package miniature M&Ms

Blend peanut butter with butter, sugar and vanilla in a medium bowl. It may be easiest to use your hands (or your kids').
Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate at least one hour to firm up eyeballs
Put chocolate chips and shortening in a microwave-safe bowl and melt in microwave by heating on high 60 seconds then stirring well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst.
Take the sheet of peanut-butter balls from the refrigerator; use a fork or toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. This opening will be the cornea. Hold each ball over the chocolate to catch drips, and then return to wax paper, cornea side up.
Place an M&M in the center of each peanut-butter cornea to make an iris. Refrigerate for at least an hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Ladies' Fingers
About 1/2 cup blanched almond slices (36 pieces)
red liquid or paste coloring
1/2 cup (1 stick) butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract, optional
1/2 teapsoon salt
1 1/3 cups all-purpose flour

Place the almonds in a disposable plastic container and add eight to 10 drops of liquid coloring or a dab of paste, cover tightly and shake vigorously. (Or, you could do this in a plastic zip sandwich bag, making sure you massage well to distribute color.)
Set the almonds on a sheet of wax paper to dry.
Cream butter with sugars in a large bowl until fluffy. Beat in the egg, vanilla, almond extract, if using, and salt. Blend in the flour.
Divide the dough in half and wrap each piece in plastic wrap. Chill for 20 minutes.
Preheat oven to 350 degrees and lightly grease a baking sheet.
Divide one of the dough halves into 18 lumps. Working quickly, roll each one between  your palms to form a finger about 4 inches long. Lay on a baking sheet and squeeze the edges lightly to dent the sides into more of a defined finger shape. Use a knife blade to lightly score knuckles. Press a red almond nail, pointed tip out, at the top of each finger.
Bake 8 to 10 minutes, until firm but not all browned. Cool completely before storing in an airtight container.


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