Baking and cooking with kids is great fun, so why don’t you make it even more fun and create some spooky creations for Halloween. Here are few recipes that I liked the look of, for myself and the kids!

Ideas For Spooky Drinks

Halloween Marshmallows


  • Milk
  • Food colouring
  • Food colouring pen
  • Marshmallows
  • Squirty cream


  1. Draw a face on each marshmallow with the food colouring pen
  2. Add food colouring to the milk
  3. Warm up the milk
  4. Add cream on top
  5. Drop marshmallows onto the cream


Belvoir Hot Toddy*

This should be served in a cup with a handle as the vessel will get very hot making it the perfect hand warming (not to mention the cockles) tipple for a bonfire party


  • 15 ml Belvoir Apple & Ginger Cordial
  • 3 wedges of lemon squeezed
  • 150ml boiling water
  • 1 cinnamon stick
  • 2 thin slices root ginger
  • 35ml Scotch whisky (blended whisky if available)


Add all ingredients into a cup with a handle and allow to steep for 30 seconds. Ensure you squeeze the juice from all three wedges into the cup but only drop one squeezed lemon wedge into the drink, discard the other two. Stir well and garnish with the sprayed zest of an orange peel and lemon rind if available. Add more cordial or lemon juice to meet individual tastes.


Autumn Punch*


  • 1 litre ginger beer
  • 8 whole cloves
  • 200ml orange juice
  • 200ml Monkey Shoulder
  • 200ml (7fl oz) sparkling water
  • Juice of 1 lemon
  • 1 tbsp sugar
  • 10 mint leaves
  • 2 clementine’s, sliced


Place all the ingredients into a medium saucepan and slowly simmer for 20 minutes.

Cool slightly before serving into highball glasses with large wedge of orange


Vampire Blood Fizz


  • 1 carton of Cherry Good
  • 1 bottle of lemonade
  • Crushed ice
  • Jelly worms
  • Jelly teeth


  • Find a big punch bowl. Add some of the crushed ice
  • Pour in the Cherry Good
  • Add in a few jelly worms over the side of the glass and some jelly teeth to decorate


Ideas For Spooky Themed Food 

Spooky Carrot Soup

Ingredients (make 2 large or 3/4 smaller portions)

For the soup

  • 1 large onion, peeled and finely chopped
  • 4 celery stalks, finely chopped
  • 8-12 carrots (depending on size), peeled and finely chopped
  • 600ml vegetable stock
  • Salt and pepper to taste

For the spooky bit

  • 2 Babybel cheeses per soup bowl, packaging and red outer bit removed
  • 1 black edible ink pen


  1. (In a soup maker) Add all the soup ingredients into the soup maker. Turn on to low heat mode and allow to cook for allotted time. Serve with the eyes, as described below
  2. (Without a soup maker) In 1 tablespoon of vegetable oil, fry the onions and celery until softened then add carrots, vegetable stock and cook until the carrots are cooked through and soft. Season to taste then using a hand blender, blend until it reaches desired consistency.
  3. (For the spooky eyes) Draw a black eye in the middle of each Babybel cheese. The pen might stab into the cheese a bit so the do the best you can. Float cheeses on top of soup, eat and enjoy! Boo!!


Newman’s Own Oozing Eyeballs with Spaghetti Worms*

Serves: 4-6

Preparation time: 20 minutes

Cooking time: about 30 minutes


  • 500 g minced turkey
  • 3 tablespoons pesto sauce
  • 25 g fresh white breadcrumbs
  • 1 egg, beaten
  • Salt and freshly ground black pepper
  • 50 g Mozzarella cheese, from a block, cut into thin sticks
  • 350 g jar Newman’s Own Basilico sauce
  • 4 extra large pitted black olives, sliced into 12
  • 300 g dried spaghetti


  1. Preheat the oven to 180˚C, Gas mark 4. Place the minced turkey in a mixing bowl, with the pesto sauce, breadcrumbs and egg. Season and mix until all the ingredients are combined. Shape into 12 meatballs and place on a non-stick baking tray.
  2. Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the Basilico sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.
  3. Bake for 20- 25 minutes until cooked through and the cheese has melted and is oozing.
  4. Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.
  5. Place the remaining Basilico sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well.
  6. Divide the spaghetti worms between 4 bowls and top each with the oozing meatball eyes. Serve immediately.


SKIPPY® SPOOKY COOKIES (Makes 66 cookies)*


  • 1 jar of Smooth SKIPPY® Peanut Butter
  • 340g cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170g butter
  • 150g granulated sugar
  • 165g firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. Heat oven to 180°C/ 350°F.
  2. In small bowl, combine flour, baking powder, baking soda and salt; mix well.
  3. In large bowl, beat together peanut butter and margarine with electric mixer until smooth. Beat in granulated and brown sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended.
  4. Shape dough into 1-inch balls. On ungreased baking sheets, arrange cookies 2 inches apart. Bake 12 minutes or until lightly golden. If decorating like spiders, remove to cool on baking sheets 2 to 3 minutes. Decorate to look like spiders, if desired.
  5. If decorating like spiders, gently press mini chocolate button or chunk into top of each cookie while still warm. When chocolate starts to melt, attach thin pretzel “legs” by placing end of pretzel into melted chocolate. Cool completely then attach mini coated candy pieces for “eyes” and mini sugar pearls for “pupils” with peanut butter.


Monster Cookies 


  • A pack of bought chocolate chip cookies
  • edible candy eyes
  • chocolate flavored writing pens
  • a pack of chocolate Rolo’s or equivalent chocolate cups


  1. Simply use a chocolate writing pen to attach the edible candy eyes.
  2. Then use the pen to make funny mouth shapes, we also had a white chocolate pen to make teeth!


Parkin with Stem Ginger*


  • 110g Soft Butter
  • 110g Soft Dark Brown Sugar
  • 55g Black Treacle / Molasses
  • 50g Opies Stem Ginger Syrup
  • 150g Golden Sugar
  • 100g Opies Stem Ginger (chopped)
  • 225g Medium Oatmeal
  • 110g Plain Flour
  • 2 tsp baking powder
  • 2tsp ground ginger
  • 1 very large or 2 medium eggs, beaten
  • 1tbsp milk


  1. Pre-heat the oven to 140°C/275°F/Gas 1. Grease and line a 20cm deep cake tin.
  2. In a large heavy-based saucepan over a gentle heat, melt together the butter, sugar, treacle, ginger syrup and Opies Stem Ginger. Do not allow the mixture to get hot.
  3. In a large baking bowl, stir together all of the dry ingredients
  4. Gradually add the melted butter mixture and stir. Add the beaten eggs and mix thoroughly. Finally add the milk.
  5. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set. Remove from the oven and leave to cool in the tin.


Bear Claws For Spooky Snacks*

These went down a treat with my kids, we tried Carrot and Mango and Blackcurrent and Beetroot, and what is even better you can make monsters from them too!


*We were sent samples with * next to them. However I wouldn’t share anything I didn’t like myself






  1. Harriet @ Life With Mrs Lee Reply

    SO many fab ideas! I love the look of those spider cookies, will have to try them! Thanks for sharing xo

  2. Ashleigh Day Reply

    Ooo i love all of them. My son wouldn’t eat them though with being scared of most things halloween xx

  3. Some fab ideas here I love the look of the different drinks and the monster cookies look delicous.

  4. The London Mum Reply

    Oh my goodness these look fab! I never know how people come up with these ideas- but I’m glad because it saves me from having to think too hard about it.. I’m gonna give some of these a whirl!

  5. These look amazing, we have made the spider cookies, they were so yummy! x

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