Halloween is here and that means it’s time to create festive and spooky treats for friends and family! It’s also fun to make fresh trick-or-treat items for trick-or-treaters! Doing this isn’t always easy when yo’re on a budget, but the following recipes are both easy and cheap to make!
One of my favorite Halloween treats is a Pumpkin Spice Latte. As a graduate student I cannot always afford to purchase this specialty latte at a coffee shop so I quickly learned how to make my own Pumpkin Spice Latte. Believe me, this recipe rivals any coffee shop’s Pumpkin Spice Latte! Here is the recipe:
Pumpkin Spice Latte
2 cups milk
2 tablespoons canned pumpkin (not pumpkin pie mix)
1 to 2 tablespoons sugar (to taste)
1/2 teaspoon pumpkin pie spice (allspice works as well!0
1 tablespoon vanilla
1/2 cup hot brewed coffee
Dash pumpkin pie spice
- 1. In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.
- 2. Pour into 2 large mugs. Garnish each with whipped cream, and dash pumpkin pie spice.
- 3. Share with a friend!
One of my favorite ways to celebrate Halloween is to cook spooky food that bears an awful resemblance to dismembered body parts. It’s gross, I know, but it is always a hit at my annual Halloween party! My absolute favorite Spooky Halloween food to make is Eyeballs which is great for anyone on a budget and extremely easy to make!
- 2 (11-ounce) bags white chocolate chips
- 12 doughnut holes
- Semisweet chocolate chips
- Tube of red decorator frosting
- 2 tablespoons vegetable oil
- To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.
- Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.
- Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.
My favorite treat to hand out to trick-or-treaters is a classic favorite: Caramel Apples!
- 8 large apples
- 8 chopsticks or craft sticks
- 2 cups packed light brown sugar
- 1 3/4 cups heavy cream
- 3/4 cup dark corn syrup
- 2 tablespoons unsalted butter (1/4 stick)
- 2 teaspoons kosher salt
- Wash the apples to get off any wax coating, then let them dry thoroughly. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Set the apples stem side up, and push the sticks down into the apple cores; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
- Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
- Dip the apples one at a time into the caramel, rotating once. Lift the apple straight up from the caramel, and let the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples.
- Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.