Cayla Gallagher - Spooky Food: 80 Fun Halloween Recipes for Ghosts, Ghouls, Vampires, Jack-o-Lanterns, Witches, Zombies, and More (Whimsical Treats)

Copyright 2021 by Cayla Gallagher All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Names: Gallagher, Cayla, author. Title: Spooky food: 80 fun Halloween recipes for ghosts, ghouls, vampires, jack-o-lanterns, witches, zombies, and more / Cayla Gallagher. Description: New York, NY: Skyhorse Publishing, [2021] | Series: Whimsical treats | Includes index. | LCGFT: Cookbooks. | LCGFT: Cookbooks.

Classification: LCC TX739.2.H34 G35 2021 (print) | LCC TX739.2.H34 (ebook) | DDC 641.5/68dc23 LC record available at https://lccn.loc.gov/2021006898 LC ebook record available at https://lccn.loc.gov/2021006899 Cover design by Daniel Brount Cover photos by Cayla Gallagher Print ISBN: 978-1-5107-5953-4 Ebook ISBN: 978-1-5107-5954-1 Printed in China Contents Black Poison Apples,Black Widow Cupcakes, Introduction I am so excited to welcome you to my fifth cookbook, Spooky Food! Halloween is such a fun holiday, and I love the endless variety of sweets and treats. In this book Ive compiled my favorite recipes from previous years, as well as some brand-new recipes that are sure to please both your sweet and spooky tooth! Hosting a fun costume party? Try out my Rainbow Candy Apples (). Were using my grandmothers famous lemon cake recipe, and it is the perfect balance of tart and sweet. If youre planning a night of ghost hunting and sances in your basement, how about trying my Oujia Board Sheet Cake ()? Just make sure to end the sance before you break for cakeyou dont want any ghosts hanging around in your kitchen! Although if they help clean the dishes, maybe it wont be so bad. For my readers who appreciate the gorier side of Halloween, I recommend my Blood Clot Lollipops (). These recipes look so creepy and cool! When choosing which red food coloring to use, I recommend using Crimson in the Color Right food coloring set by Wilton, which is several shades deeper than traditional red food coloring.

If you dont have access to this specific brand, add the tiniest touch of blue food coloring (about 1/12 of a drop) along with your red food coloring. This will deepen the red and make it look closer to blood, but isnt enough to dye your mixture purple. I also want to give a massive thank-you to each and every one of you. I feel so incredibly lucky to have had the opportunity to turn my recipes into published cookbooks and I still pinch myself when I see them on store shelves. I wouldnt be here without the support of each and every one of you and I hope that you know just how much I appreciate it. Cupcake Batter: 1 cup unsalted butter, room temperature 2 cups sugar1 teaspoon vanilla extract6 eggs, room temperature3 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltcup cocoa powder1 cups buttermilk1 cup chocolate chips24 chocolate squares (from any chocolate barI used Lindt, so each square was about 1 inch)Buttercream:2 cups unsalted butter, room temperature1 teaspoons vanilla extract5 cups confectioners sugarRed and orange food coloringDecoration:Mini marshmallowsSkull candiesCandy eyeballsBake the Cupcakes: Preheat oven to 350F. Cupcake Batter: 1 cup unsalted butter, room temperature 2 cups sugar1 teaspoon vanilla extract6 eggs, room temperature3 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltcup cocoa powder1 cups buttermilk1 cup chocolate chips24 chocolate squares (from any chocolate barI used Lindt, so each square was about 1 inch)Buttercream:2 cups unsalted butter, room temperature1 teaspoons vanilla extract5 cups confectioners sugarRed and orange food coloringDecoration:Mini marshmallowsSkull candiesCandy eyeballsBake the Cupcakes: Preheat oven to 350F.

Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla and eggs, one at a time, beating with each addition. In a separate bowl, combine the flour, baking soda, salt, and cocoa powder. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Add the chocolate chips and mix well. Pour the batter into 12 silicone cauldron molds.

Stick 2 chocolate squares into the center of each. Bake for 20 minutes, then cool completely. Make the Buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla and mix well. Add the confectioners sugar 1 cup at a time, then beat for 3 to 5 minutes, until fluffy. Dye the buttercream orange.

Then add several drops of red food coloring and fold until it is swirled throughout the buttercream. Place the buttercream in a piping bag fitted with a large, round piping tip. To Decorate: Pipe dollops of buttercream onto the cupcakes to look like bubbling cauldrons. Decorate with some mini marshmallows, skull candies, and candy eyeballs. Brain Cupcakes MAKES ABOUT 18 CUPCAKES These vanilla cupcakes are filled with strawberry jam to give you an ooey, gooey, brain-eating experience!Cupcake Batter:1 cup unsalted butter, room temperature2 cups sugar3 teaspoons vanilla extract6 large eggs3 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cups sour creamRed food coloringButtercream:3 cups unsalted butter, room temperature1 teaspoons vanilla extract7 cups confectioners sugarPink food coloringExtra:cup strawberry jamBake the Cupcakes: Preheat the oven to 350F and line a cupcake pan with liners. Beat the butter and sugar with an electric mixer until pale and smooth.

Add the vanilla and eggs, one at a time, mixing with each addition. In a separate bowl, combine the flour, baking soda, and salt. Add this to the batter in 2 additions, alternating with the sour cream. Use a few drops of food coloring to dye the batter red. Spoon the batter into your prepared cupcake pan. Bake for 20 to 25 minutes, or until a skewer inserted into the centers comes out clean.