Mashed Potato Ghosts

October 31: Halloween

Who you gonna call? Ghostbusters! What you gonna eat? Ghost taters! We usually serve these quick mashed potato ghosts to go with our Halloween ribs. They are a quick and cute side dish to make when the night gets frenzied with frightfully fun festivities. So get into the “spirit” and serve up some easy mashed potato ghosts on Halloween!

Recipe

Ingredients

  • Mashed potatoes (homemade or store-bought)
  • Black peppercorns (or black icing gel in a tube)

Directions

Stir warm mashed potatoes until creamy. Place in a piping bag using a large round tip. Squeeze out a large base and build to a top point. Place two black peppercorns for the eyes. May heat up in the microwave for a few seconds until hot. Serve immediately.

Notes

  • Remind people to take out the black peppercorn eyes before eating the mashed potato ghosts.

  • See more Halloween recipes under the Theme Menus.

 

Meringue Ghosts

October 31: Halloween

Get into the Halloween spirit and make meringue ghosts! The meringues are easy to make and these delightful desserts are light and airy just like the ghosts. They are cute like Casper and are a festive and family-friendly food for Halloween.

If there are any leftovers, we mix the meringue ghosts with fruit (kiwi and strawberry) and whipped cream into pavlova parfaits. These simply sweet snacks can make a Halloween buffet look boo-tiful!

Recipe

Ingredients

  • 3 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ – ¾ cup sugar, granulated white
  • ½ teaspoon vanilla flavoring, clear
  • Black tube icing

Directions

In a mixer bowl, place the egg whites and beat until frothy. Mix in the cream of tartar until soft peaks form. Gradually add the sugar then vanilla while continuing to beat until stiff peaks form.

Line a baking sheet with parchment paper. Set aside. Prepare a piping bag with a ½-inch wide round tip. Fill the bag with the meringue. Pipe ghosts on the prepared pan by building up then loosening pressure on the bag and pulling away the tip from the top. Bake in a preheated oven at 200 degrees F for an hour. Turn off the oven, do not open and leave at least six hours (best if overnight) to dry.

Remove from the oven when cooled and loosen the meringues from the parchment paper. Use a black tube icing with a small round tip to pipe in the ghost’s facial features (eyes and mouth). Store in tightly covered container until ready to serve.

Notes

  • Make more meringues! Try the recipes for skeleton bones, kiwi pavlova and kisses.
  • We have tried using black edible marker pens but they do not leave a very strong ghost facial expression. We have also tried using black gel icing but they tend to be runny.
  • Search our blog for more Halloween recipes under the Theme Menus tab.

Ghost Peeps Cupcakes

ghostpeepscupcakes

October 31:Halloween

Get into the Halloween a”spirit” and decorate devil’s food cupcakes with marshmallow ghost Peeps and pumpkin candies. They are a simple, cute and quick treat to make with the kids and they sure beat store-bought desserts. Plain cupcakes can be transformed from boring to “boo-tiful” and can be a festive food for Halloween.

Recipe

Ingredients

  • Devil’s food cupcakes (or other favorite flavor)
  • Chocolate frosting (canned or homemade)
  • Marshmallow Peeps ghosts
  • Pumpkin candies (Brach’s brand)

Directions

Bake cupcakes according to the package directions. Cool completely. Spread or pipe frosting on the cupcakes.

ghostpeepscupcakessteps1

Separate the marshmallow Peeps ghosts in the package by cutting between them. Stick a toothpick on the bottom of the Peeps ghost. Insert into the top of a cupcake. Finish decorating by placing a pumpkin candy next to it.

ghostpeepscupcakessteps2

Notes

  • Change the cupcake paper colors to orange, purple, green or other Halloween liners.
  • Vanilla can be substituted for the chocolate frosting.
  • Search our blog for other Halloween recipes.