It’s been a while since Halloween He came to Spain to stay and the customs that initially surprised us are now more than established. And not only among the little ones, who live it intensely, but also among the adults who are in charge of devising scares, organizing parties and preparing the tastiest themed menus.
To our credit you have many Halloween recipes, but today we are going to focus on sweets and we have compiled the 38 best dessert recipes for Halloween. To put the finishing touch to the most terrifying and fun afternoon-night of the year.
We recommend that you mount a themed sweet table with various options: cookies, cakes, tarts and other sweets. So everyone can serve themselves to their liking and in the amount they want, feeling comfortable or comfortable. Here are our proposals, all of them easy and adorable.
Cookies
Surely you have seen similar cookies on the networks on more than one occasion. The most widespread variant is with peanut butter and in the United States they use the famous peanut butter mini cups as the body of the spider. But we have chosen a simple cookie dough and spherical chocolates, in two different sizes. The result is adorable and delicious, ideal for a small party or a treat with friends.
cut cold butter in small cubes and place in the processor with the flour, salt, vanilla sugar, sugar and egg. Blend until you have a homogeneous consistency. If the processor is small we can leave the egg and sugar for last.
Transfer the dough to a clean work surface and finish working with your hands until smooth. Should be smooth and homogeneousalmost not sticky. Wrap in plastic film and leave for 30 minutes in the fridge. If it’s cold, you may not even need to rest.
Preheat the oven to 180º C and prepare a couple of trays with parchment paper, or grease them. To make the large spiders we will need portions of about 20g dough, although they can be done a little by eye. Form balls and distribute them on the trays, a little apart.
Flatten by hand into thick disks and, using your finger, the handle end of a wooden ladle or small mortar and pestle. form small holes in the middle. Bake for about 10 minutes, carefully remove and go over the hole pressing gently. It should be adjusted to the diameter of the chocolates, approximately.
Return to the oven until golden brown, about 10 minutes more. Wait a bit before transferring the cookies to a rack. Can take advantage when they are still hot to put the chocolates, so the base will melt a little and stick. Be careful, if they are very hot we will have melted spiders. Put in the fridge to chill the chocolate.
To finish the decoration, all you need to do is melt a bar of dark chocolate and, with the help of a pastry bag or pastry pencil, glue the eyes and draw the legs, four on each side. If we don’t have sugar eyes we can improvise them by also melting white chocolate.
Full recipe | Halloween Spider Cookies
THE TWIDDLERS 24 Halloween Cookie Cutters – Cookie Molds in Assorted Shapes Halloween Parties and Gifts
cakes
Jack Skellington chocolate cake
The jack skellington cake It’s perfect for having a fun detail on dates close to Halloween or All Saints’ Day, without having to complicate things too much. It can be kept at room temperature, better in an airtight container, the day it is baked, but it is preferable to store what is left over in the fridge.
Ingredients for 6 people: 70 g of pastry flour, 25 g of cocoa powder, a pinch of salt, 75 g of unsalted butter, 2 ml of vanilla essence, 4 eggs, 75 g of sugar, 200 g of cream cheese, 50 g of icing sugar, black food coloring.
Elaboration: Preheat the oven to 180ºC and prepare a removable round mold, about 20-22 cm in diameter. Cover the bottom with parchment paper and grease the sides with butter or oil. Melt the butter and reserve. Sift the flour with the cocoa powder and the salt two or three times, to avoid lumps. Arrange the eggs with the sugar in a bowl and beat with a whisk until doubled or tripled in size. Add the flour with the cocoa and mix with rods, by hand. Add the butter and vanilla, and mix gently. Fill the mold, carefully break the bubbles on the surface using a spatula and bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean. Wait 10 minutes out of the oven, unmold and place upside down on a rack to cool. Drain the possible liquid from the cream cheese and beat with a few rods in a bowl. Add the sifted icing sugar and beat until incorporated. When the cake is cold, arrange a round layer on top without carrying the edges. Use a spatula to smooth it out. Mix the rest of the cheese with black food coloring and draw Jack Skellington’s face with a pastry bag.
Full recipe | Jack Skellington Halloween Cake
Other cake recipes for Halloween
Cupcakes and other biscuits
mummy cupcakes
It is good to do these mummy cupcakes the same day that we are going to take them, or at most, make the base biscuits the night before so that they do not dry out. We will be careful to store the cupcakes in a dry place, away from moisture so that the fondant decoration does not spoil. Ideal for a snack with children accompanied by a good glass of milk.
Ingredients for 4 people: 115 g of butter at room temperature, 110 g of sugar, 135 g of pastry flour, 60 ml of milk at room temperature, 8 g of baking powder, 1 ml of vanilla essence, 200 g of white fondant, 20 eyes of sugar.
Elaboration: Heat the oven to 160º with heat from top to bottom. We prepare a tray to bake cupcakes, if we have, with nine small capsules, number eight. While the oven is heating, make the dough. Beat the butter with the sugar until creamy. Add the egg and vanilla, continuing to beat. On the other hand, mix the flour with the yeast and add it to the sifted dough. We unite alternately with the milk and mix with a tongue until the mass is homogeneous. With an ice cream scoop, pour a “ball” of dough into each capsule. We bake for about 20 minutes, it depends a little on the oven and the size. Transfer to a rack and let cool completely. We cut strips of fondant, it does not matter if they are not the same or somewhat broken, the effect will be better. We place them on the cupcake and decorate with some sugar eyes or similar. We cut the excess marzipan so that it does not protrude from the capsule and we have our mummy cupcakes ready for Halloween.
Full recipe | mummy cupcakes
Other Halloween cupcakes and biscuits
mixed bag
Witch Fingers
There will be nothing better for a truly terrifying snack than preparing these Witch Fingers, although a bit of repelús dipped in chocolate or coffee are delicious. And if there are any leftovers, they keep perfectly in an airtight tin for several days like any cookie.
Ingredients for 4 people: 225 g of butter at room temperature, 175 g of sugar, 1 L egg, 1 ml of vanilla essence, 2 g of salt, 12 g of chemical yeast, 425 g of pastry flour, 5 ml of milk, 24 whole almonds , red food coloring (optional).
Elaboration: We will start by beating the butter at room temperature together with the sugar with a rod mixer for five minutes. Then add the egg along with the vanilla essence and beat until it has been integrated. Then we add the flour little by little and we form a soft dough but it does not stick to the fingers, if we see it very dry we add a teaspoon of milk. We make a ball of dough and reserve a while in the fridge to harden a little. Preheat the oven to 170 degrees. Once the dough is cold, divide the ball into four pieces. With each portion we are making cylinders of dough the size of a finger and placing them on a baking tray lined with baking paper. Once placed on the tray, we make the marks of the knuckles with a knife or a skewer, place the whole almond as a nail and paint them with red dye to be more realistic. Bake the cookies for fifteen minutes or until they are slightly golden. Wait for them to cool on the tray before handling them.
Full recipe | Witch fingers with almond
Other dessert recipes for Halloween
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