Halloween Food Decorations
Seems like it is the right time to carve pumpkins, check the number of intact candles and prepare a good basket of various sweets! Halloween is coming! Very soon, with all its festive spirit and fun, it will light up numerous jack-o’-lanterns, call kids to go trick-or-treat, and carry mouthwatering smells of delicious treats.
When it comes to the holiday home adornments and menu, Halloween time can always inspire you to create something really striking. Pumpkin lanterns and scarecrows, bats and spiders as well as the whole range of ghosts, witches and mummies will give your fantasy a good push and help you to come up with plenty of original and truly spectacular Halloween decorations.
In order to save your time for other holiday preparations, we have decided to look for some outstanding savory and sweet bits for your great menu on this All Saints’ Day, which could perfectly adorn your table and amaze your guests. Bet, they will add a few scarily awesome hints to the variety of your holiday treats, and surprise your nearest and dearest with their appearance and deliciousness.
5 Marvelous Halloween Decoration Ideas for Your Fantastic Menu
Here you can find some versatile and decorations for any Halloween dish and dessert. Yes, they are all edible and yes, they are terribly easy to make.
Mini Pumpkin Cheese Balls
- 8 oz., weight Cream cheese, softened
- 1/4 cups finely chopped roasted red peppers
- 1/2 tsp garlic powder
- 1 pinch cayenne pepper
- 1 cup finely grated sharp Cheddar cheese
- paprika, for dusting
- 2 whole green onions
1. Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in Cheddar cheese. Refrigerate 2 hours or until firm enough to handle.
2. Roll into 1-inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed before shaping with a knife).
3. Slice green onion into 1-inch pieces (green parts only). Stick into the top of the cheese ball for a stem. If they are larger green onions you may slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball to make it the appropriate size.
4. Refrigerate until serving.
- 3 cups all-purpose baking mix
- 1 pound ground hot pork sausage
- 1 8-oz. block Muenster cheese, shredded
- 1 jar olives
Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and cheese, shredded, in a large bowl until blended. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into center of each ball. Bake at 400° for 15 to 18 minutes or until lightly browned.
Poison Candy Apples
- 2 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1 1/2 c. sugar
- 1/2 c. light corn syrup
- 1 tsp black gel paste food coloring
1. Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
2. Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
3. Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
- 1 1/2 c. sugar
- 6 large egg whites
- 1 tsp. cocoa powder
1. Heat 3 inches of water in a saucepan over medium-high heat. Bring to a boil, and reduce heat to low. Place sugar and egg whites in a heat-proof bowl. Place bowl over the water and whisk to combine the sugar and egg whites. Stir constantly until sugar is dissolved and mixture is hot to the touch. (Rub a bit between your fingers. If it feels gritty, the sugar has not dissolved.)
2. Use a small paint brush dipped in cocoa to form the eyes and mouth.
- 24 doughnut holes
- 1 can whipped fluffy white frosting
- 24 blue or brown M&M’s
- 1/3 c. seedless raspberry jam
- red paste or gel food color
1. Cut a thin slice off 1 side of each doughnut hole. Place trimmed side down on a wire rack over wax paper.
2. Microwave frosting, stirring every 10 seconds, until pourable. Spoon over doughnut holes to coat. Put M&M's on center of each. Refrigerate until set.
3. Stir jam and red food coloring until blended; spoon into a small zip top bag. Cut a tip off 1 corner of bag; pipe veins on eyeballs. Refrigerate until serving.