69 Easy Halloween Appetizers

Time to eat, drink and scare people!

Pumpkins from breakfast cereals

In a large saucepan, melt 6 tablespoons of butter. Add 1 package (280 g) of marshmallows and stir until melted. Stir in 1/4 teaspoon of flour. pumpkin pie spice mix and vanilla, tint with orange food coloring. Remove from heat, stir in 8 cups of rice cereal (prepared breakfast cereal). Let cool slightly, then form the mixture into 6-8 balls (1 cup each). Let cool. Attach a piece of green licorice rope to the top to make stems. Cut from marshmallows eyes, nose and smile of Jack-o'-lantern and attach to pumpkins.

Ghost Cupcakes

On a work surface dusted with cornstarch, roll out white mastic into a 0.3 cm thick layer. Using a cookie cutter or a knife, cut out circles with a diameter of 4 cm. Stick a small unwrapped lollipop into the center. chocolate cupcakeCover it with icing, then place a circle of fondant on top to create a ghost. Use black gel icing to create eyes.

Monster Truffles

In a blender, mix 1.5 cups of salted straw with 2/3 cup. speculoos cookie paste and 1 tbsp. unsweetened cocoa powder. Beat until smooth and refrigerate to set. Roll the mixture into 2.5 cm balls (about 12), then roll each in green sprinkles. Draw eyes. vanilla glaze and attach the pastry pearls.

Apple Grin

Cut a red apple into quarters, remove the core, and brush with lemon juice. Cut a wedge out of the outside of each quarter to resemble an open mouth. Fill the cavity with peanut butter, then insert sliced ​​almonds to create teeth.

Mini Pizza "Mummy"

Toast white sandwich bread in a toaster. Grease marinara sauceTop with thin strips of mozzarella to resemble mummy bandages, and attach olive rings for eyes. Grill in the oven until the cheese is slightly melted.

Deep Web

Mix 0.5 cups of ketchup with 1 tbsp. relishaSpoon into a shallow bowl and smooth the surface. Place 1/4 cup mayonnaise in a zip-lock bag and snip off the corner. Pipe a swirl of mayonnaise over the ketchup, then run a toothpick from the center out to the edges of the bowl to create a spiderweb pattern. Serve with fried chicken fingers.

Frankenstein on a stick

Melt 12 oz (340 g) of bright green icing and stir in 2 tbsp. of vegetable oil. Pipe 6 halves. Twinkies Place on lollipop sticks or straws and dip in green icing. Transfer to a parchment-lined baking sheet and let harden. Use black icing to draw the hair, seam on the face, and mouth, attach googly eyes, and black licorice pins for the ears. Let harden.

Bat Cupcakes

In a large bowl, beat 110g melted butter with 1 cup light brown sugar, 1/2 cup sour cream, 2 eggs and 1 tsp. apple pie spice mixes. Stir in 1.25 cups all-purpose flour and 1/2 teaspoon each of baking powder, baking soda, and salt. Line a 12-cup muffin tin with paper liners and spread the batter into the tin. Bake at 350°F (175°C) until a toothpick inserted into the center of a cupcake comes out clean, 18–20 minutes. Let cool. Roll out the dough for sugar cookies and use a bat-shaped cutter to cut out shapes. Bake at 175°C until golden brown. Let cool. Cover the cookies chocolate glaze and sprinkle with black decorative sugar. Cover the cupcakes sweet whipped cream and decorate with cookies.

Sandwiches with patches

Carefully tear the bread slices in half. Place on a serving platter, leaving a small space between the halves. Squeeze ketchup along the torn edges. For each patch, cut a 5 cm wide strip from the center of a slice of cooked sausage. Cut a 5 cm square from another slice of sausage and place it on top of the larger piece. Using a skewer, poke holes in the sides of the "patch." Place on the bread and drizzle with additional ketchup.

Candy Corn Wafers

In a large bowl, combine 2 cups all-purpose flour, 2 tablespoons sugar, 4 teaspoons baking powder, and 1 teaspoon salt. Whisk in 2 eggs, 1.5 cups milk, 5 tablespoons melted margarine, and 4 tablespoons melted butter. Color half the batter with orange food coloring and the other half with yellow. Preheat a round waffle iron to the lowest temperature. Spoon a small amount of orange batter into the center and a small amount of yellow batter around the center. Cook until crisp. Divide the waffles into triangles and dip the tips in melted white chocolate.

Beetles on a log

Place the straw on a plate, spreading peanut butter over it to hold it in place. Spread peanut butter on the chocolate-covered raisins and attach them to the straw. Use long chocolate sprinkles to create the bugs' legs. Attach nonpareil eyes with peanut butter.

Meringue Skulls

Beat 3 egg whites with 1/4 teaspoon cream of tartar with a mixer on medium speed until foamy. Gradually beat in 3/4 cup sugar. Beat until thick and glossy. Stir in 1 teaspoon vanilla extract. Set aside 1/4 cup meringue and tint with black gel food coloring. Transfer the white meringue to a pastry bag fitted with a large round tip. Pipe 8–10 3-inch skulls onto a parchment-lined baking sheet. Use black meringue to create eye sockets and teeth. Bake at 250°F (120°C) until the meringue is crisp, 1 1/2–2 hours; cool.

Bloody potatoes

Bake frozen curly fries according to package directions. Sprinkle with chili powderWhile still hot, squeeze a little ketchup into the bottom of the small cups, then add the fries, letting them hang over the edges. Drizzle with ketchup.

Ghost Meringue

Prepare the meringue as for the skulls. Using a piping bag, pipe 5cm-high ghosts (12–15) onto a parchment-lined baking sheet, adding piping tips for handles. Bake at 120°C (250°F) until the meringue is crisp, 1.5–2 hours; let cool. Attach eyes using mini chocolate chips.

Avocado Toast "Monsters"

Mash 1 avocado with lemon juice and salt. Spread on toasted rye bread. Use sprouts for hair, radish and olive slices for eyes, capers for a nose, cucumber for a mouth, and a roasted bell pepper for a tongue.

Pumpkin Hummus Ghost Crackers

Brush both sides of wonton dough pieces with melted butter; place each in a mini muffin tin. Bake at 350°F (175°C) until crisp, 5–7 minutes. Let cool; remove from pan and draw on eyes with edible markers. In a blender, combine 14 ounces (400 g) of pumpkin puree and a can of rinsed chickpeas, adding 1/4 cup of each. tahini, water and olive oil, 1 clove garlic, juice of 1 lemon, 1 teaspoon each coarse salt and cumin, and 1/4 teaspoon cayenne pepper. Blend until smooth. Serve with ghost crackers.

Banana Dessert "Mummy"

Halve 4 peeled bananas crosswise and insert a wooden skewer into each half. Freeze until firm, about 1 hour. Microwave chopped dark chocolate (about 1 oz. per banana skewer) in 20-second intervals, stirring, until completely melted. Dip bananas in chocolate; press 2 candy eyes (available at party supply stores and candy stores) onto each; let harden for about 10 minutes. Melt marshmallows (about 2 per skewer) in the microwave for 10-15 seconds. Stir until smooth, let cool slightly. Scoop a small amount of marshmallow (it will form a long string) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze before serving.

Toasts "Ghosts"

Using a 3-inch (8-cm) ghost cookie cutter, cut out a ghost shape from a slice of white sandwich bread. Cook in a greased nonstick skillet over medium heat until golden brown, 2 to 3 minutes. Flip the bread over and add 1 lightly beaten egg white to the hole. Cover and cook until the egg white is set and the bread is golden, 2 to 3 minutes. Use hot sauce to create eyes.

White Glazed Apples "Skeleton Hand"

Insert sturdy lollipop sticks into the tops of six apples. In the microwave, melt 3 cups of white frosting in 30-second intervals, stirring until completely melted. Dip each apple in the white frosting and let any excess drip back into the bowl. Place the apples on a parchment-lined baking sheet; let them set before decorating.

Roll mini marshmallows between your thumb and index finger to form bones. Attach the "bones" to a white-glazed apple using melted icing to create a hand shape.

Taco Monsters

Fill crispy blue corn taco pockets with your desired filling filling, top with shredded lettuce and guacamoleUse sour cream and olive rings to make eyes.

Black and orange vodka

You will need one bottle (750 ml) of vodka, 80 orange Skittles (from a 400 g bag), and a package (200 g) of quality soft black licorice candies. Pour the vodka evenly into two large glass jars, add the Skittles to one jar, then chop the licorice into small pieces and add to the other jar. Let the orange vodka steep for 1 day, then strain through a sieve lined with a coffee filter (straining may take several hours). Let the black vodka steep for 2-3 days, then strain. Serve the vodka over ice, garnished with candies.

Vampire Donut

Insert gummy vampire jaws into the donut hole. Draw blood with red gel icing. Make eyes with chocolate chips.

Creepy Strawberry

Melt 2 cups of white frosting into disks. Spray 12 rows of white frosting onto a parchment-lined baking sheet. Dip 12 strawberries (without sepals) into the remaining white frosting and arrange them in the rows. Melt 1 cup of green frosting into disks. Dip 12 strawberries (with sepals) and arrange them on the baking sheet (without rows). Let set. Draw faces with edible markers.

Cheese Balls "Bats"

Combine 8 oz softened cream cheese, 1 cup grated cheddar, 1/4 cup salsa and 1/4 tsp. chili powder; season with salt and pepper. Refrigerate for 1 hour to set. Roll the cheese mixture into 2.5 cm balls (about 18 balls), then roll in crushed black bean or blue corn chips. Attach the chips to the wings. Make eyes with sour cream and pimento pepper pieces.

Mandarin pumpkins

Peel the tangerines. Insert a small piece of celery stalk into each one to create pumpkins.

Mummies sausage rolls

Cut 1 layer of chilled solder test Make 16 strips (about 1 cm wide). Wrap the strips around 6 hot dog sausages, overlapping them slightly, like mummy bandages. Bake at 350°F (190°C) on a parchment-lined baking sheet until golden brown, 20–25 minutes. Let cool slightly. Using a piping tip, cut circles from black olives. Brush with mustard and attach eyes to the mummies.

Jack O' Lantern Cheeseburgers

Cut eyes, a nose, and a mouth like a Jack-o'-lantern into 4 slices of processed cheese. Set aside. Season 700 g of ground beef with salt. Form 4 patties, making an indentation in the center of each. Fry in an oiled nonstick skillet over medium heat for 4-5 minutes per side. Top each patty with a slice of cheese and serve on buns.

Rice Krispies Monster Paw

In a large saucepan, melt 3 tablespoons butter. Stir in 1 package (280 g) marshmallows until melted; tint with neon green food coloring. Remove from heat and stir in 6 cups Rice Krispies. Let cool slightly, then grease your hands and form into 4, 6-inch-long paws on a parchment-lined baking sheet. Brush the bottoms of frosted almonds with chocolate-hazelnut spread; press into each toe to form claws. Let set.

Coconut Werewolf Paw

In a zip-lock bag, combine 2 cups sweetened coconut with a few drops of black food coloring; massage the bag to color the coconut. Place on a rimmed baking sheet. Prepare the rice cereal mixture as in the Rice Krispies Werewolf Paw recipe, but do not tint it green. Let cool slightly, then form two 8-inch paws on a parchment-lined baking sheet; let set. Coat with chocolate-hazelnut spread, then sprinkle with black coconut, pressing it down. Attach the claws using Bugles (crunchy cereal cones).

Blackberry sorbet in orange cups

Cut 2 oranges in half and scoop out the pulp (reserve it for use in other recipes). Fill the orange cups with the balls. orange sorbet, top with blackberries. Freeze until firm.

Bloody Milkshake

Drizzle red gel icing over the rims of small glasses and freeze. In a blender, combine 2 cups vanilla ice cream with 1/4 cup milk and blend until smooth. Pour into prepared glasses.

Excavated bones from straw

Thread a mini marshmallow onto each end of 1 cup thin salted straws. Melt 12 oz (340 g) of white confectioners' icing. Dip each pit into the icing and transfer with a fork to a parchment-lined baking sheet. Let set. Sprinkle with crumbled chocolate chip cookies, as if by the earth.

Devil's eggs

Hard-boil 12 eggs and peel them. Cut off the top quarter of each egg and trim the bottoms so the eggs stand upright and don't fall over. Separate the yolks; mash with 0.5 cups mayonnaise, adding 2 teaspoons each of hot paprika, hot sauce, and mustard. Season with salt to taste. Spoon the filling into the egg whites; sprinkle with paprika and garnish with devil's horns cut from red bell peppers.

Monster in a Smoothie Bowl

In a blender, blend until smooth 2 cups spinach, 1 chopped peeled apple, 1 cup ice, 1/2 frozen banana, and 1 tablespoon each honey and lemon juice. Pour into 2 bowls and top with fruit, nuts, and/or seeds to create the monster's face.

Earthworm Muffins

Melt 6 tablespoons (90 g) butter with 1/2 cup chopped dark chocolate. Whisk together 1 1/2 cups all-purpose flour, 3/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Whisk together 1 cup milk, 1 egg, and 1 teaspoon vanilla extract, then fold into the flour mixture. Fold in the melted chocolate mixture. Divide among the 12 prepared muffin tins and bake for 22 to 28 minutes. Cool. Punch holes in the tops of the muffins and insert gummy worms.

Jelly with eyes

Drain the syrup from the lychee jar and stuff each lychee with a blackberry. Place 1-2 "eyes" into small glasses. Prepare the red jelly from the prepared mixture according to the package instructions and divide it among the glasses. Refrigerate until set.

Crawling cookies

Sandwich two soft chocolate chip cookies with peanut butter. Break mini pretzels along the curves and insert the sides into the peanut butter to form the stems.

Punch "Bubbling Cauldron"

In a punch bowl, combine 3/4 cup limeade concentrate (see recipe below), 3 1/2 cups cold water, and one can chilled ginger beer (350 ml). Add 1 cup coconut rum or vodka. Stir in 500 ml. green tea ice creamPour 2 more cans of ginger beer on top to create foam.

Homemade Limeade Concentrate: Heat 1/2 cup sugar and 1/4 cup water in a saucepan until the sugar dissolves. Let cool for 10 minutes. Add 1/3 cup lime juice. You can store this concentrate in the freezer for up to 6 months.

Witch's Fingers Cheese Sticks

In a saucepan, combine 1 cup water, 4 ounces butter, and 1/2 teaspoon each sugar and coarse salt; bring to a simmer over medium-high heat. Add 1 cup flour and pulse until the dough forms a ball. Transfer to the bowl of a stand mixer and beat in 4 eggs, one at a time. Transfer to a pastry bag fitted with a large round tip. Pipe 6-inch-long curled fingers (about 16) onto a parchment-lined baking sheet; press a Brazil nut onto the end of each finger. Sprinkle the dough with grated Gruyere and paprika. Bake at 400°F (200°C) for about 30 minutes.

Bloody Eye Pudding

Combine 2 cups milk, 1/2 cup sugar, 2 tablespoons cornstarch, and 1 egg in a saucepan; cook over medium heat, stirring constantly, until the pudding is thick and smooth, 8–10 minutes. Remove from heat and stir in 2 teaspoons vanilla extract. Divide the pudding among four ramekins and refrigerate until set, about 4 hours. Use marmalade rings and chocolate candies to create pupils. Use strawberry jam to create blood capillaries.

Wicked Witch Ice Cream

Brush the edges of each chocolate cone with melted chocolate and attach chocolate wafer cookies; let it set. Place scoops of mint chocolate chip ice cream on a parchment-lined baking sheet and top each with a cone top. Decorate the face and hair with pieces of licorice rope. Place in the freezer to set.

Swamp Thing Snack

Pulse 4 cups of cheesy corn flakes in a food processor until finely ground. Combine 6 cups of hot popcorn with 3 tablespoons of melted butter, crumbled corn flakes, and 2 tablespoons of Parmesan cheese. Add another 3 cups of corn flakes and 2 cups of crushed seaweed chips; season with salt. Sprinkle with 2 tablespoons of black sesame seeds.

Creeping donuts

Cut black licorice rope into pieces. Insert them into the holes of the chocolate donuts to resemble spider legs.

Blood Red Cherry Punch

In a large punch bowl, combine 2 quarts cherry juice, 1 quart ginger ale, 1/4 cup lemon juice, and 1 tablespoon grenadine. Add 2 cups frozen cherries and 1 sliced ​​orange.

For the alcoholic version, add 2 tbsp. bourbon or rye whiskey and 3 drops of orange bitters.

Jack O' Lantern Bean Dip

Cut off the top and core of a large orange bell pepper, then cut out a Jack-o'-lantern face. In a blender, combine 1 1/4-ounce can of drained black beans, 1/4 cup canned baked tomatoes, 1 tablespoon each hot sauce and vegetable oil, and 1 teaspoon ground cumin. Blend and season with salt to taste. Spoon the dip into the peppers.

Deep Web

Prepare the dip as described in the Jack-O-Lantern Bean Dip recipe. Place it in a bowl and pipe sour cream on top in a web-like pattern.

Fang Cookies

Spread seedless raspberry jam on the flat side peanut butter cookiesCut mini marshmallows in half diagonally and attach fangs to the edge of one half of the cookie. Top with another cookie, frosted with marshmallow fluff.

Chocolate covered gummy worms

Finely chop 8 ounces of dark chocolate. Melt three-quarters of the chocolate in the microwave, adding 1 teaspoon of margarine, in 30-second intervals, stirring, until smooth. Stir in the remaining chocolate until smooth. Dip the gummy worms in the chocolate; place on a parchment-lined baking sheet sprayed with cooking spray. Let set at room temperature for at least 30 minutes.

Chicken Wing Bats

Mix 0.5 cup soy sauce with 1 tablespoon grated ginger, sugar, Chinese Five Spice Powder, sesame oil, and sambal oelek sauce. Add 900 g (2 lb) chicken wings. Let marinate for 1–4 hours. Transfer to a baking sheet; sprinkle with salt and Sichuan pepper. Bake at 450°F (230°C) until dark and crisp, 30 minutes. Combine 1/4 cup each hoisin sauce and honey and brush over the wings. Continue baking until the glaze is sticky, another 10 minutes. Sprinkle with black sesame seeds.

Pumpkin Cheeseball

In a large bowl, combine 1 pound of room temperature cream cheese, 1 1/2 cups grated cheddar, 3 tablespoons chopped onion, 2 tablespoons salsa, 2 teaspoons ground cumin, and 1 teaspoon crushed jalapeño; beat with a mixer until smooth. Place the cheese mixture on plastic wrap and form it into a pumpkin-shaped ball; refrigerate for at least 2 hours to set. Unwrap the cheeseball and roll it in crushed nacho-flavored tortilla chips. Insert the stem of a sweet pepper into the top.

Pancakes with spider webs

Knead 2 tbsp. pancake doughSet aside 1/3 cup of the batter and mix it with 1/4 cup of melted chocolate; thin with water until it's a liquid consistency and pour into a small sauce bottle. Spoon the batter onto a hot, greased nonstick skillet, then draw a web of chocolate batter on top. Cook until bubbles appear, about 1 minute. Flip and cook for another 1 minute.

Witch's Cauldron Olives

Trim the bottoms of very large pitted black olives so they stand upright and don't fall over. Place a seed in each olive. homogeneous guacamole and sprinkle with cotija or feta cheese. Attach halved olive slices to form handles.

Bat sandwiches with cheese spread

Using a 9cm cookie cutter, cut bat shapes from slices of black bread; toast. Grease cheese spread with pimento pepper and assemble the sandwiches.

Brownie "Grave"

In a large saucepan over medium heat, melt 2 cups bittersweet chocolate chips with 4 ounces butter. Remove from heat; stir in 3/4 cup each dark brown sugar and granulated sugar. Let cool. Whisk in 4 eggs and 2 teaspoons vanilla extract, then stir in 1 cup all-purpose flour and 1 teaspoon salt. Stir in 1 cup crushed chocolate sandwich cookies (such as Oreos). Press batter into a greased 9 x 13-inch (22 x 32 cm) baking dish; bake at 325°F (160°C) for 35–40 minutes. Let cool. Cut into rectangles; top with chocolate glaze and sprinkle with chopped chocolate sandwich cookies. Use an edible marker to write on Milanese cookies, like on a tombstone and insert it into the brownie.

Waffles with bugs

Lubricate thin waffles dulce de leche or boiled condensed milk and sandwich two of them together. Use chocolate icing to attach the pecan halves and pipe legs and antennae onto the icing to create beetles.

Puff pastry with sugar and cinnamon "Bones"

Brush 1 thawed sheet of puff pastry with 1 lightly beaten egg white; sprinkle with cinnamon sugar. Fold in half and roll into a 7 x 11-inch rectangle; cut into 12 11-inch strips. Tie the ends of each strip into a knot and transfer to a parchment-lined baking sheet; brush with egg white and sprinkle with cinnamon sugar. Bake at 400°F (200°C) until the pits are puffed, about 20 minutes.

Spiderweb Milkshake

Melt 4 ounces (110 g) of chopped dark chocolate in the microwave in 30-second intervals, stirring until melted. Let cool, then spoon into a zip-lock bag and snip off the corner. Pipe the chocolate into a spiral on the inside of four martini glasses, then use a toothpick to draw lines outward from the center, creating a spiderweb pattern. Freeze until set, about 10 minutes. Meanwhile, blend 2 cups vanilla ice cream and 1/4 cup milk; add rum, if desired. Pour into glasses.

Antipasto "Eyes"

Make small holes in the mozzarella balls and insert olives stuffed with pimento peppers. Wrap in prosciutto. Place on the slices. crostini and serve.

Crispy dessert "Brains"

Melt 12 oz (340 g) of pink confectioners' icing. Add 3 cups of toasted oatmeal (breakfast cereal) and stir until coated. Drop the mixture in 1-tbsp mounds onto a parchment-lined baking sheet and let set. Press two pieces together, spreading them with strawberry jam, to form the brains.

Pasta "Worms"

Break 110 grams of black spaghetti into pieces and cook according to package instructions, then drain. Toss with 2 tablespoons of olive oil, chopped parsley, and shaved Parmesan cheese. Season with salt and pepper to taste.

Eyeball Cake Pops

Crumble 4 glazed Red Velvet Cupcake; Freeze for 15 minutes. Roll the mixture into 2.5 cm balls (6-8 each); place on a parchment-lined baking sheet and insert a lollipop stick into each. Dip the cake pops in 1 cup melted white frosting and press a sour candy circle into the center of each. Attach a small chocolate candy to each sour candy, using the remaining frosting as glue. Let set. Use red gel icing to draw red capillaries.

Witch's Pumpkin Soup

Saute 1 cup chopped onion in 2 tablespoons olive oil in a large saute pan over medium heat for 5 minutes; season with salt and pepper. Add 1 cup sliced ​​peeled potato and a pinch of cayenne pepper; cook for 3 minutes. Add 3 1/2 cups vegetable broth and bring to a simmer. Add 3 cups sliced ​​peeled butternut squash; cook until tender, 20 minutes. Puree with an immersion blender. Ladle into bowls; fit a plastic witch's finger onto the tip of each spoon.

Date Beetles Wrapped in Bacon

Cut the bacon strips into quarters. Wrap each piece around a pitted date and secure with a toothpick. Bake at 400°F (200°C), turning once, until the bacon is crisp, about 8 minutes. Let cool slightly, then remove the toothpicks. Slice the date into thin strips and insert them under the bacon to create tendrils.

Eggs with blood

Place 4 eggs in a wide saucepan; cover with cold water and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Drain and run the eggs under cold water to cool. Crack the eggshells as needed. Fill 2 tall, wide glasses three-quarters full with warm water. Add 1/2 teaspoon of white vinegar and a few drops of red food coloring to each glass, then place 2 eggs in each glass. Refrigerate for 4 hours, then drain and peel the eggs.

Cauliflower brain

Trim the stem of 1 head cauliflower and cut a strip from the center to make two wedges. Rub the cauliflower with 1/4 cup olive oil, 1 1/2 teaspoons each chopped sage and coarse salt, and 1/2 teaspoon red pepper flakes. Wrap in foil; bake at 450°F (230°C) until tender, 45–50 minutes. Unwrap, sprinkle with Parmesan, and broil until golden, about 3 minutes. Transfer to a plate. Pour warmed pizza sauceto create veins.

Pancakes with bugs

Combine 1.5 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In a separate bowl, combine 1.25 cups milk, 4 tablespoons melted butter, 2 eggs, and a splash of vanilla, then whisk into the flour mixture. Pour 1/4 cup batter into a hot, greased skillet and cook until bubbly; flip the pancake over and cook until golden. Transfer to a plate and brush with butter. Combine chocolate sprinkles with maple syrup; drizzle over the pancakes.

Sea creatures made from sausages

Cut long hot dogs in half lengthwise, stopping 2 inches from the opposite end, then cut each side into 4 strips to make 8 octopus legs. Fry in a greased skillet until the legs are golden brown and curled. Serve with ketchup mixed with black gel food coloring.

Grillage with beetles

Line a rimmed baking sheet with foil; grease the foil. Combine 1 1/2 cups sugar, 1 cup water, 1/2 cup light corn syrup, and 1/4 teaspoon cream of tartar in a small saucepan and heat over medium heat, stirring occasionally, until the mixture reaches 150°C (300°F) on a candy thermometer. Add 1/3 cup raisins. Carefully pour the mixture onto the baking sheet and spread it out evenly. Let it set, then break the candied brittle into shards. Be careful; the edges may be sharp.





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