It's no surprise that the fashion set adores Halloween — it's an excuse to don our most extravagant ensembles and pair them with equally lavish hair and makeup. But our favorite holiday extends far beyond our office's costume trunk, thanks to an endless array of tasty treats and spooky cocktails to whip up during the season. Impress your guests with these 20 dessert and drink recipes!
3 1/2 oz gin or vodka
1/2 oz blackberry brandy or black raspberry liqueur
Lemon twist for garnish
Pour the ingredients into a cocktail shaker with ice. Shake well, then strain into a chilled cocktail glass or serve on the rocks in an old-fashioned glass. Garnish with a lemon twist.
Dry ice (available in most supermarkets)
Frozen mugs for root beer
Baileys Irish Cream
Break up the dry ice using gloves (never with your bare hands) and with an ice pick — place a few pieces of the cut-up ice in a "cauldron." Cover the dry ice with water, and place a chilled bowl within the cauldron, on top of the ice. Fill the inner bowl with root beer and put a scoop of ice cream in each mug. Spike with Baileys Irish Cream, if needed.
1 gallon Concord grape juice
8 cardamom pods
4 cinnamon sticks
1 teaspoon ground nutmeg
Mix grape juice, cardamom pods, cinnamon, and nutmeg in a medium pot. Boil the mixture, then reduce heat and simmer it for about 20 minutes, or until the spices have fully infused. Spike with your choice of spiced rum, then serve.
Fresh lime juice
Green juice blend (available at most grocery stores)
Green tea powder
Pour the lime juice, green juice blend, and tequila into a cocktail shaker with ice. Shake well, then strain into a chilled cocktail glass. Garnish with the green tea powder on the rim.
1 1/2 cups fresh blood-orange juice (from 7 to 8 blood oranges)
6 tablespoons Solerno or other blood-orange liqueur (chilled)
Combine the juice and liqueur into a large pitcher. Refrigerate for 30 minutes, then serve by pouring into test tubes or small martini glasses.
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
3 tablespoons vodka
2 tablespoons half and half
1 tablespoon canned pure pumpkin puree
1 tablespoon maple syrup
1/4 teaspoon pure vanilla extract
Mix the sugar and 1/8 pumpkin pie spice on a small plate, then dip the rim of a chilled martini glass in water before dipping into the sugar to coat. Combine vodka, half-and-half, pumpkin puree, maple syrup, vanilla extract, and the remaining 1/8 pumpkin pie spice into a martini shaker filled with ice. Shake, then strain into the prepared glass.
1 1/2 oz Bombay Sapphire Gin
1/2 oz Moscato wine
3/4 oz citrus peel grenadine syrup
3 candy-corns for garnish
Orange and lemon skins
Add all ingredients to a cocktail shaker with ice, shaking very well, then straining into a chilled cocktail glass. Garnish with candy-corns, and serve.
3 tablespoons corn syrup
1/4 teaspoons red food coloring
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum
For the "blood": Pour corn syrup into a small bowl, then dip a toothpick into the food coloring, stirring a very small amount into the syrup. Dip and coat the rim of the glass into the syrup, and allow the "blood" to drip down the glasses' sides.
For the drink: Whisk juice, cream of coconut, heavy cream, orange juice, and rum together before placing into a blender with 2 1/2 cups of ice. Blend until smooth.
1 cup of boiling water
1 cup of sugar
2 cups of packed mint leaves
6 kiwis (peeled and quartered)
1 liter of sparkling water or club soda
Pour boiling water over sugar in a glass measuring cup, stirring until sugar has completely dissolved — refrigerate until cool. Then, puree the packed mint leaves and the cooled syrup mixture (made above) in a blender adding kiwis and the remaining syrup and blend until smooth. Lastly, sift through a fine sieve into a pitcher, stirring in ice and add your sparkling water or club soda.
3 cups tomato juice
3 tablespoons freshly grated or drained prepared horseradish (plus more for garnish)
1/2 cup vodka
2 teaspoons worcestershire sauce
2 tablespoons soy sauce
Juice of 1 lemon
1/4 teaspoon freshly ground pepper
Hot sauce, such as tabasco
Celery stalks, for garnish
Scallions, dark-green parts only, for garnish
Mix together in a pitcher tomato juice, Worcestershire sauce, vodka, horseradish, soy sauce, lemon juice, ground pepper, and hot sauce. Pour into glasses filled with ice, and garnish as desired using above ingredients.
1 4.25 oz tube orange or red decorating frosting
1 11 1/2 oz package fudge-striped shortbread cookies
1/2 13 oz package milk chocolate Kisses
Smooth a small mound of frosting in middle of each chocolate-covered cookie bottom, then secure a chocolate kiss on the frosting. Pipe a frosting band and bow around base of each Kiss.
1 1/2 cups all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 cup confectioners' sugar
Orange nonpareils or sanding sugar, for decoration
Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.
2 1/2 oz Snickers bars, chopped
2 cups whole milk
1 pint vanilla ice cream
Combine the Snickers with the milk in a blender, pureeing until smooth. Add the ice cream, and blend until smooth.
2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
Bake until lightly browned, about 12 minutes. Cool completely.
8 slices bacon, cut into thirds
24 prunes, pitted
Preheat oven to 400 degrees while lining a large baking sheet with foil. Wrap bacon pieces around prunes, securing with toothpicks. Bake on sheet until bacon is browned, about 15 minutes. Flip halfway through.
16 graham crackers, broken into large pieces
1/2 cup (1 stick) unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger "fun size"
1 pint chocolate ice cream, softened 1 cup roughly chopped chocolate-coconut candy bars, such as Mounds "snack size"
2 tablespoons chocolate chips, melted and cooled
6 oval chocolate sandwich cookies, such as Milano, halved crosswise
12 candy skulls, for decorating 20 chocolate wafers, such as Famous
Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.
9 tablespoons unsalted butter, divided
12 cups miniature marshmallows, divided
3/4 teaspoon fine salt, divided
9 cups crisp puffed-rice cereal, divided
1 tablespoon grated orange zest
Yellow and red food coloring
1 tablespoon grated lemon zest
Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
Using your hands, gently mold each treat into a candy-corn shape.
9 fun-size chocolate-coated caramel and creamy nougat bars
1/2 cup butter or margarine
2 cups sugar
1 cup shortening
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Chopped frozen fun-size chocolate-coated caramel, creamy nougat bars, and candy corn, for garnish
Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.
Bake at 350 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, green, and brown candy-coated chocolates
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares./p>
1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.