Updated: Oct 31, 2021
Halloween celebration has been an annual observance on every 31st October in Singapore. Unlike some other western countries, it is not an official holiday here. Halloween has been an increasingly popular festive event in Singapore.
It is a day in which people play dress up and eat spooky-themed food. I remember when I was young, I would look forward to Halloween every year because that was when I was allowed to eat as much candy as I could. there would also be a Horror movie night to look forward to.
This Halloween, Hommylicious is having a Halloween Giveaway and we are looking for home chefs to add Halloween themed food items to their menu for our giveaway. I have browsed the internet in search of 10 easy Halloween food ideas. I will be featuring 10 of my favourite from here
Let us start with our first food idea.
1. Ghostly Pizza
This food idea is easy to make and is a perfect match for pizza lovers.
Place rack in bottom third of oven; heat to 218°C. Lightly brush a large baking sheet with oil.
On a lightly floured surface, shape dough into a large oval; place on prepared sheet.
Spread pizza sauce on top, leaving a ½-inch border all around, and bake until puffed and golden brown at edges, 15 minutes.
Meanwhile, cut olives in half and slice 1 half of each olive into 8 slices. Cut cheese into ghost shapes and top with small pieces of olive for eyes.
Remove pizza from the oven and top with cheese ghosts. Place uncut olive halves between ghosts and use sliced olives to give each spider 8 legs.
Bake until cheese just starts to look melted, 30 to 60 seconds.
2. Pumpkin Deviled Eggs
Next up is Pumpkin Deviled Eggs. This bite-sized food is perfect for people who want to make an ordinary food item like boiled eggs into something
Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2" of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
Crack shells and carefully peel them under cool running water.
Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.
Spoon mixture evenly among egg whites and smooth top.
Carefully dust paprika all over the yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
Place chive above egg mixture to look like a stem and serve.
3. Bite-Size Eyeballs
Next up, we have Bite-Size Eyeballs.
Heat oven to 218°C. Line 2 large baking sheets with parchment paper.
Place butter, 1 cup water, and ½ tsp salt in a medium saucepan and bring to a boil over medium heat. Add flour and stir vigorously until mixture comes together and looks smooth and shiny, about 1 minute. Continue stirring for 1 minute, then transfer mixture to a large bowl and let sit until no longer hot to the touch, about 15 minutes.
Add eggs, 1 at a time, and beat, using a wooden spoon, until mixture comes back together and is smooth. Add ¼ tsp pepper and cheese.
Using a 1-Tbsp cookie scoop, drop small balls 2 in. apart on the prepared baking sheet. Bake for 10 minutes, then rotate the pans from top to bottom and front to back. Reduce heat to 177°C and continue baking until light golden brown and set, 12 to 17 minutes more. Transfer to a wire rack to cool.
To make eyeballs, use cream cheese as glue to place slices of cucumber and olives on top of each puff. Squeeze sriracha or ketchup into lines around the sides.
4. Black Cat, Bat, Spider, and Mice Doughnuts
Line a large baking sheet with parchment paper and place a wire rack on top.
Place chocolate in a medium bowl. In a small saucepan, heat cream until hot but not boiling. Pour over chocolate, let sit 2 minutes, then stir until melted and smooth. Stir in a few drops of food colouring to tint black.
Using 2 forks, dip each doughnut in chocolate, tapping off any excess, then transfer to a wire rack to set. Decorate using candies, cookies, and royal icing as desired.
5. Saucy Spider with Hairy Spider Leg
Heat oven to 190°C. Line 2 large baking sheets with parchment paper.
Make the spider: Cut 1 ball of dough in half. Shape one half into a 5-in. ball to make the spider body. Cut a 1 1/2-in. strip from the remaining half and shape into a 2 1/2-in. ball to make the head. Cut the remaining dough into 8 strips and roll each strip into a 6-in. rope to make the legs.
Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all the pieces of dough together. Brush the entire spider with some of the egg. Sprinkle the legs with 2 Tbsp Parmesan. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers. Bake until golden brown, 25 to 30 minutes (covering the legs with foil if browning too quickly).
Meanwhile, make the spider leg sticks: Cut the remaining ball of dough into 8 pieces. Roll each piece into a 3/4-in.-thick rope. Cut each rope into various lengths. Taper one end of each piece and slightly bend the other to resemble legs. Place on the second baking sheet. Brush with the remaining egg and sprinkle with the remaining 1/4 cup Parmesan. Bake until golden brown, 15 to 20 minutes.
Meanwhile, warm the marinara sauce. Using a knife, hollow out the body of the spider and fill it with the warm sauce. Serve with the leg sticks.
6. Banana Mummies
Line a large baking sheet with parchment paper. Skewer each banana half with a lollipop stick and freeze until firm, at least 2 hours.
In a large microwave-safe measuring cup, melt 1-pound white chocolate in the microwave according to package directions. One at a time, dip the bananas into the chocolate to coat, shaking off any excess. Return to the baking sheet and immediately place two M&M candies near the top for eyes.
Melt the remaining white chocolate in the microwave according to package directions and fill a small piping bag fitted with a small, round nozzle tip. Pipe zigzags over the banana to form bandages. Repeat this step with the milk chocolate, if using. Chill or freeze until ready to serve.
7. Monster Wraps
Fill each wrap with desired sandwich filling and roll it up like a burrito. Cut cheese slices and/or nori in half and cut triangle shapes for hair. Place on 1 half of wrap. Cut remaining half into long strips for the mouth. Cut smallest cornichons in half lengthwise for eyebrows. Cut a thin slice for the nose. Place olive slices for eyes.
Use toothpicks to secure 2 olives or cornichons to the sides of the wrap for Frankenstein’s bolts.
8. Breadstick Rattlers
Unroll tube refrigerated pizza dough. Cut into 12 strips on the long side and roll each into 12-inch ropes, tapering one end (to create the tail) and flattening the other end (to create the head).
Wrap each rope in a spiral around a greased 10 ½-inch chopstick. Brush with olive oil and sprinkle the body with poppy seeds and tails with sesame seeds. Cut black olives into small triangles and place them on the head of each snake to make the eyes.
Bake on two parchment paper-lined baking sheets at 176°C until golden brown, 15 to 18 mins. Cool 3 mins. before carefully removing chopsticks.
While still warm, use a toothpick to carefully thread dried chiles (cut into tongues) into the tip of the flat end of each snake to make the tongue. Serve with store-bought tomato soup. For added flair, put the soup in a cauldron-like cast iron pot.
9. Candy Corn Cupcakes
Preheat oven to 176°C. Line two 12-cup muffin pans with paper liners; set aside.
In a large bowl, beat cake mix, eggs, water, oil, and vanilla with an electric mixer on medium speed for 1 minute. Increase mixer speed to high and beat for 2 minutes. Place half of the batter in a separate bowl. To one bowl, add yellow food colouring; mix well. To the other bowl, add orange food colouring; mix well.
Evenly divide yellow batter among muffin cups, then top with orange batter. Bake until a wooden pick inserted in the centres comes out clean, about 18 to 22 minutes. Remove from oven and cool in pan for 10 minutes. Remove to wire racks to cool completely.
Place Creamy Marshmallow Frosting in a pastry bag fitted with a large round tip. Pipe frosting onto cupcakes. Garnish with candy corn if desired. Store covered in the refrigerator for up to 3 days.
MAKE CREAMY MARSHMALLOW FROSTING
In a large bowl, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and vanilla and beat until combined. Add marshmallow crème and beat until creamy, about 2 minutes. Add whipped topping and beat until combined. Use immediately, or store covered in the refrigerator for up to 3 days. If refrigerated, allow to come to room temperature for 30 minutes and beat with an electric mixer until smooth and creamy.
10. Cheesy Spiders
Mix 2 tablespoons softened cream cheese with food colouring to tint black. Spoon into a resealable bag; set aside.
Beat remaining cream cheese with all but 1 cup of the shredded cheese until blended. Shape mixture into 1 1⁄4-inch ball.
Place remaining shredded cheese in a shallow bowl. Roll balls in cheese to coat. Place one ball on a cracker. Insert 8 chow Mein noodles into each ball as legs of the spider. Snip a very small corner from the bag with black cream cheese., then pipe eyes on each spider.
Hope you like the 10 Halloween Food Ideas.
Thanks for reading as always. We welcome your input, suggestions, or comments below. Let me know if the considerations in this blog are beneficial for planning your home chef business and you would like to know more about a specific meal or dish that you are planning to sell. If you plan to be a home chef or you have been selling any of the food ideas on your menu, we would like to invite you to join us as Hommyliciouz's home chef. You may click here to download the mobile application and register as a home chef.
You can contact us on WhatsApp for discussion. Whatever your strategy is, Hommyliciouz is on this journey with you and will help you market your food for success.
I grew up with my grandma and one of my favourite times when I was young was in the early morning. I could get out of the house with my grandma patronizing the wet market. She would buy fresh ingredients which she would cook for the day. Her love for her family is poured into the food she prepared daily and can be felt by every generation she cooked for. Now with my own kids, I hope they can grow up being able to enjoy healthy home cook food too. As much as I enjoy cooking for my family, I find it a difficult juggle between my 9 to 5 job and preparing meals for my family. At the same time, at the weekend, I could spend more time cooking and I wish I can share my speciality for other people to enjoy.
I knew that in this digital world that we lived in, there has to be a better way and that’s the motivation for me to start Hommyliciouz .
The objective behind Hommyliciouz is to create a connection among people within communities where the passionate chef could provide fresh, home cook meals that are healthy and affordable.
We truly hope that you can enjoy this platform sharing love through cooking.
CEO of Hommyliciouz
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