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It’s that wonderfully wicked time of year again — when the lights go low, the cauldrons bubble, and the kitchen becomes your own haunted laboratory. Whether you’re hosting a full-on Halloween bash or just want to serve up something eerie and fun for a cozy night in, this lineup of creepy (and seriously tasty) recipes will cast a delicious spell over your table.
Start things off with Eyeball Pesto Pizza, a ghoulishly green pie topped with “eyeballs” made from gooey mozzarella and black olive pupils — perfectly unsettling and utterly irresistible. Then, bring some spooky charm to the main course with Meatball Ghosts, where tender meatballs hide under draped rice paper “sheets” for a hauntingly clever bite that’s equal parts spooky and savory.
No Halloween spread is complete without a little dark magic for dessert. Sink your sweet tooth into Melting Witch Brownies, complete with candy hats and a splash of green icing that looks straight out of a bubbling brew. And for the ultimate showstopper, serve up Molten Chocolate Skull Cakes — rich, molten-centered skulls that ooze with chocolatey goodness at first bite.
From gory to gourmet, this menu is proof that Halloween treats can be just as delicious as they are frightful. So, light the candles, cue the eerie music, and get ready to summon some serious flavor this spooky season.
Let’s walk through each recipe:
Eyeball Pesto Pizza – A Fright for Your Bite!
Let’s kick off this Halloween feast with a dish that’s sure to catch everyone’s eye — literally. This Eyeball Pesto Pizza is equal parts spooky and delicious, with a vibrant green pesto base and a layer of melty mozzarella cheese that bubbles up perfectly in the oven. The real star of the show? The creepy “eyeballs” made from mozzarella pearls and sliced black olives that stare back at you from every slice. Add a few candy eyes for a playful touch, and you’ve got a gory-good pizza that’s almost too fun to eat.
The recipe can be found here.
Start by preheating the oven according to package instructions. Place the ready-to-bake crust on a baking sheet or pizza pan or roll out the dough and place on the baking sheet or pizza pan. Use whichever type of crust you prefer.
Bake the dough (as is, with no toppings) for ½ the amount of time listed on the package then remove it from the oven and spread the pesto evenly over the top. You can use homemade or store bought pesto. I like to use a homemade pistachio pesto that I tend to have on hand for this recipe, and it works well.
Sprinkle the shredded mozzarella over the top. Arrange the mozzarella pearls (the eyeballs) on top of the shredded mozzarella. Use more than one pearl, if needed, to create clusters. I find the mozzarella pearls to be too small and like to clump a few together. Then, place a sliced black olive on each.
Bake for the rest of the time listed on the package or until the cheese is melted and crust is crisp.
Remove from the oven and place a candy eye in the center of each black olive to finish the pizza off! Then, slice, serve, and enjoy.
The recipe can be found here.
Once your guests are done giggling (and devouring) their slices, it’s time to serve up a dish that brings ghostly charm to the table — Meatball Ghosts.
Meatball Ghosts – Hauntingly Tasty Little Spirits
These bite-sized spooky bites are as clever as they are delicious. Tender, savory meatballs are topped with draped rice paper “sheets” that transform them into mini edible ghosts floating across your plate. With just the right mix of whimsy and flavor, they’re perfect for a Halloween dinner spread or a themed party appetizer. Pair them with a simple marinara for dipping, and your guests will be haunted by how good they are.
The recipe can be found here.
Start by preheating the oven to 400 degrees F and line a baking sheet with parchment paper.
Combine the breadcrumbs and unsweetened almond milk in a small bowl. Combine the Beyond Meat, soy sauce, nutritional yeast, parsley, garlic, Italian seasoning, coriander, minced onion, garlic powder, salt, and pepper in a separate mixing bowl. Mix until well combined then add the breadcrumb mixture and mix again.
Divide the mixture into 12 meatballs, roll into a round shape, and place on the baking sheet, spaced apart. I find it easiest to use a cookie scoop for this step.
Bake for 15-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
While the meatballs bake, heat the marinara sauce over low heat until hot. When the meatballs are done, skewer each with a treat stick and place in a holder. Styrofoam works well if you don’t have a plastic cake pop base.
To create the ghost coverings, fill a large bowl with warm water (not hot, just warm). Soak one piece of rice paper at a time for about 10-15 seconds. Place on top of a meatball and help it drape over the sides. The rice paper will become more pliable the longer it’s out of the water. Repeat this step until all meatballs are covered.
This next step is completely optional but if you want cut ghost faces use edible ink or some black frosting to add eyes and a mouth to each.
Serve the spooky treat immediately, while still hot. Place marinara on the side for dipping. Enjoy!
The recipe can be found here.
But don’t get too comfortable — because things are about to melt into pure witchy mischief with our next dessert: Melting Witch Brownies.
Melting Witch Brownies – A Spell Gone Deliciously Wrong
Who knew a baking mishap could look (and taste) this good? These Melting Witch Brownies are a sweet nod to every fairy tale cauldron catastrophe. Fudgy brownies become the base for a “melted” witch, complete with green icing puddles, candy legs, and chocolate hats. They’re messy, magical, and guaranteed to bring laughs — especially when served warm from the oven with a scoop of vanilla ice cream.
The recipe can be found here.
Start by preheating the oven to 350 degrees F. Line a 9×13 baking dish with aluminum foil and spray with cooking spray.
Combine both brownie mixes, water, eggs, and vegetable oil in a large bowl. Mix until well combined then pour into the baking dish and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
While the brownies cool, prepare the witch hats. Turn the cookies over so the stripes are facing down. Remove about ¼ cup of the vanilla frosting and place in a bowl. Add orange food coloring, or any color you choose, and stir to combine. Then, transfer the frosting to a piping bag. I like to use gel food coloring, but liquid will also work.
Unwrap the Hershey Kisses and place on top of each cookie. Make sure the holes are completely covered. Pipe orange frosting around each Hershey Kiss, along the bottom, so they stick to the cookies. You want to let the frosting harden slightly.
Slice the brownies into 12 bars. You can make smaller bars if you prefer and make additional witch hats. The brownies are quite large, but they hold the witch hats nicely and can be shared if considered too big.
Heat the remaining frosting in the microwave for 30 seconds. Add green food coloring and stir to combine. Spoon this on top of each brownie and let it run down the sides. Top each with a witch hat. Serve and enjoy!
The recipe can be found here.
And just when you think Halloween desserts couldn’t get any more dramatic, prepare for the grand finale — a dessert that’s dark, rich, and just a little bit dangerous…
Molten Chocolate Skull Cakes – Sinfully Dark & Delicious
These Molten Chocolate Skull Cakes are the showstopper every haunted dinner party deserves. Imagine sinking your fork into a soft chocolate skull, only to have a river of molten chocolate ooze from within — spooky, sensual, and completely irresistible. Each bite is pure decadence with a hint of danger, making it the perfect way to end a night of frightful fun.
The recipe can be found here.
Start by preheating the oven to 450 degrees F and generously grease the skull cake pan with shortening.
Melt the chocolate and butter in a saucepan over low heat. Stir until completely combined then remove from the heat and let cool slightly. It’s OK if it’s not completely cool when you proceed to the next step, but you don’t want it piping hot either!
Whisk the eggs and egg yolks in a large bowl. Mix in the powdered sugar. Add the chocolate mixture and mix again. Finally, add the flour and mix until all ingredients are well combined.
Evenly divide the batter between the skull molds. There might be a little extra batter, depending on how deep the skull wells are. You can bake a second batch or discard.
Bake for 10-11 minutes – do not overbake or the center will not be molten! The cakes will still taste great, but you won’t have the gooey center. Let the cakes cool in the pan for about 2 minutes then invert the pan onto a cooling rack that’s been covered in parchment paper.
Serve immediately with ice cream on the side. Enjoy!
The recipe can be found here.
From eerie eyeballs to ghostly bites and wickedly indulgent sweets, this Halloween menu proves that spooky can still be sophisticated — and scary good.
From playful pizzas to decadent desserts, this Halloween lineup is proof that spooky can be just as delicious as it is fun. Whether you’re hosting a haunted dinner party or just craving a little kitchen magic, these recipes will bring the perfect mix of chills, charm, and chocolate to your table. So, grab your cauldron (or mixing bowl) and get ready to cook up some frightfully good fun! 🕯️🎃
Happy Halloween!
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