Recipes

Easy Halloween Recipes For Kids 🎃

So, while I may not got completely all-out, I love traditions. So, therefore, I kind of love Halloween as well. We always make sure our house is ready for trick-or-treaters, and I take Bill, and maybe also Daisy this year, around our estate and knock on the houses that seem welcoming when it comes to Halloween. I always did this as a child, and dressing up, hearing spooky tales, and watching scary movies was a big part of growing up. And a big part of the countdown to Christmas too. First the change in weather, the leaves, the conkers, knits and scarves, woolly hats, Halloween, stews, toffee apples, Bonfire Night, Christmas songs in shops, the Christmas aisles full to bursting, and then, finally, Christmas.

It’s the most wonderful time of the year, don’t you know?

Anyway, every year, I make my kids a Halloween-themed meal to eat. I don’t spend lots of money, and I don’t spend lots of time either. But we do have fun and have a giggle while making them. And they are rather tasty too, if I do say so myself! The recipes are below, and, if you’d like to watch me make them, then you can watch the video too!

HALLOWEENIES

Ingredients

A sheet of ready-made puff pastry (save the leftover pastry for the next recipe!).
Large hot dogs.
Ketchup (blood) to serve.

Method

Slice your puff pastry into thin strips (watch the video at the end of this post for a better idea!). You want them not too thick that they won’t look like a mummy’s bandages, and not too thin so that they are too fragile. Depending on the size of your hot dog, you will need two or three strips per dog.

Wrap your strips around your hot dog to look like a mummy! Make sure they are nice and secure.

Use a sharp knife or a skewer to make little eyes and a mouth in your Halloweenie. Pop on a baking tray covered in baking paper, and cook in a pre-heated over (200 degrees celsius/gas mark 5) for around 10-15 minutes, or until your pastry is golden brown. Serve with some ketchup blood for dipping!

MONSTER MOUTHS

Ingredients

Leftover puff pastry from your Halloweenies.
Jam – we used raspberry.

Method

Use a glass, upside down, to cut your rounds of pastry. Set on a baking tray covered with baking paper (you can put these in to cook with your Halloweenies!). Take a teaspoon of jam and pop in the centre of each pastry round. Cut four little triangle fangs and place two at the top, overlapping the jam, and two on the bottom. Fold down the top and the bottom of the pastry round to make lips, and pinch in each side to make the shape of a mouth (watch the video for the technique!).

 

Cook, along with your Halloweenies, in a pre-heated over (200 degrees celsius/gas mark 5) for around 10-15 minutes, or until your pastry is golden brown.

GINGERBREAD MUMMIES

Ingredients

Either make your own gingerbread men, or buy the mini ready-made ones like I did to save time (I find mine at Aldi and Waitrose!).
Melted white chocolate, or icing sugar and water, to drizzle.

Method

Take your gingerbread man and pop on a plate, each child can have a go at doing their own, which is fun! Melt a little white chocolate, or prepare your icing and either pop in a piping bag (you can use a sandwich bag with a tiny snip in one corner) or use a spoon to drizzle. You want to drizzle mummy bandages, or even a skeleton if you’d like. Leave to dry and devour! Easy – and they love it!

MINI PUMPKINS

Ingredients

Satsumas, or easy peelers.
Marker pens or biros.

Method

Give each child a satsuma each, and a pen, and simply draw a pumpkin/Jack-o-Lantern face on each! You could have a prize for the best pumpkin and it’s a safer way to have pumpkin fun, over carving, and it’s a great incentive to eat fruit too!

When all of your snacks are complete, pop on a Halloween-themed plate, or on a big platter, and enjoy! Happy Halloween!

Watch the video!

 

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