Halloween treats & drinks

Halloween treats & drinks

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(12 ratings)

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 10

These spooky treats are perfect for adding a touch of fun to a Halloween party

Nutrition and extra info

Additional info

  • Freaky fingers can be frozen
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

Freaky fingers

  • 100g caster sugar
  • 100g butter
  • 1 egg yolk
  • 200g plain flour
  • ½ tsp vanilla extract
  • 20 blanched almonds
  • red food colouring, paste is best (optional)

Brainballs

  • 85g popping corn
  • 1 tbsp vegetable oil, plus extra for shaping
  • 25g butter
  • 85g marshmallows

Bloodthirsty squash

  • 1l lemonade
  • 1l cranberry juice
  • juice 3-4 limes

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Method

  1. For the freaky fingers, place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders – you should get about 20. Place on a baking sheet lined with baking parchment – a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles. Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Makes 20.
  2. For the brainballs, place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the kernels around the pan to coat in the oil. When the kernels starts to pop, place a lid firmly on top and turn the heat down to low. Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about 5 mins. Tip into a bowl, discarding any unopened kernels. Heat butter and marshmallows over a low heat until melted. Pour over popcorn and mix well until coated. Lightly rub oil over your hands and shape the popcorn into small balls. Set aside on a tray lined with baking parchment and leave to set. Makes 10.
  3. For the bloodthirsty squash, fill up a kitchen glove with water, secure the end with a freezer clip or rubber band and place in the freezer overnight. When ready to serve, stir together 1 litre each lemonade and cranberry juice with the juice 3-4 limes. Pour into a punch bowl. Remove the hand from the freezer and use scissors to carefully take off the glove. Place in the punch bowl and serve. Serves 10.

Recipe from Good Food magazine, October 2009

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Comments

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jeanieh's picture

I've made all of these for a Halloween party one year. They went down a treat. The witches' fingers looked & tasted great and the frozen hand/arm coming out of the blood thirsty punch was very effective and everyone commented how neat it was. Good, great, and fun recipes for a Halloween party. Will use time and time again.

julesmay's picture

I really appreciated the comments on the size of the fingers.
I exchanged the sugar ingredients for cheddar cheese in cubes mixed in where the sugar would be. It worked brilliantly! The cranberries look especially great as fingernails as they don't discolour unlike the almonds. They definitely took around 20 mins to cook. The kids and I love them!

nickygannet's picture
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Oh yes, and I forgot to mention that if you roll the dough between your fingers rather than in your palms, you get ready-made knuckle ridges!!

nickygannet's picture
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I made these with gluten-free flour! And they worked just fine - I just added a smidge of milk when it seemed that the dough might not come together, but I'm not sure it was entirely necessary. The picture I put on facebook has received lots of favourable comments! They taste nice too. They are a bit of a faff, what with painting the nails (and the liquid colour I had didn't 'take' that well, I guess because of the oil in the almonds). Mind you they would have been less of a faff if I had summoned the energy to go out and buy some blanched almonds instead of blanching and skinning my own! Almonds are good as the nails though, they have just the right curvature on them!

gascoyne's picture

the almonds are perfect for nails, mine are really fat now having spread in the oven so I suggest making your fingers a little thinner in the first place. I made some short ones as toes too!

you could add a little shredded wheat if you wanted hairy toes and fingers!

emsquem's picture

We did the freaky fingers and punch. They looked different and not like the picture, but thats the picture!!! they were yummy and i would do them again. Also they were easy to do and didn't take to long to create!!!

4children's picture

A great success with the children. I divided the dough into three balls which gave them each enough to make about 20 life sized fingers. Almond finger nails looked very realistic even without being painted.

suem0rg4n's picture
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Only made the freaky fingers but they were great. Made them with my 3 year old for his friends and he loved it. They did take quite a bit longer to cook than stated. I used rad and green for the nails and also painted the blunt ends with red colouring to mimc blood; they looked really realisitc...

spottycup87's picture
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Great recipes. We only made the brain balls and freaky fingers but they both turned out well. The brainballs become REALLY sticky and no amount of oil seems to stop them sticking to your hands. We tried pushing them onto a metal spoon and then sliding them off which seemed to work a little better. The fingers expanded a little bit in the oven but still looked really good - Adding the knuckles is a really good idea and looks brilliant :)

zetallgerman's picture
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I made the freaky fingers for a halloween "afternoon tea"... thanks for all the tips here for making them quite thin: they turned out perfectly! I painted the "nail" with a small brush and some red food colouring... do definitely try to add the "knuckle wrinkles" with a small knife: the effect is amazing! :-)
Also did the frozen hand and bloodthirsty punch, which everyone loved. Unfortunately the thumb and another finger broke off straight away but it still looked good nonetheless.

edelnig's picture

Made these last year, and plan to again this year. They tasted great but I totally agree with those who say MAKE THEM THIN! Mine ended up enormous and I made many more with the dough than the recipe suggested.

mollymack's picture

Freaky fingers are great but mine spread too !! We used Cashew nuts for the nails and they looked brilliant - more claw like. Would love to know how you get your frozen hand to stand up in the punch bowl as mine kept tipping over. Great recipies tho.

reebeck's picture
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I made the Freaky Fingers last year at Halloween. I'm planning to do them this year too, but maybe a bit thinner this time. I just love these!

vickpole's picture
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Freaky fingers - Fab, easy to make, i aded two egg yolks as the mix wasn't coming together and had to make them quite fat as the mix kept breaking up. Rather than faff about with almonds and colouring I used dried cranberries and they came out a treat. The kids and grown ups loved them, would definitely do next year.

Brain balls - easy to make and everyone loved them. With the feaky fingers they looked great on the plate. Think my balls were too big. I popped some dried cranberries again to use them up and they were brill. Would def do again next year too.

leelee66's picture
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These are absolutely amazing and they taste fab too! A genius recipe! We used red food colour paste for the nails. The kids' skinny and gnarly fingers worked best as they do spread quite a bit in the oven. When they were half cooked I took them out and remoulded them a bit and then put them back in the oven. I baked mine a bit longer than the recipe said. We're going to make three more batches now!

jkam's picture
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have only done freaky fingers so far - kids loved making them - used paste and tubes of the writing icing to make some really freaky finger nails - easy, fun to make and delicious to eat!

amcwade's picture

Just finished making my third batch of these since yesterday afternoon and there are not even any young children in the house! Friends and family are leaving with lots of Freaky Fingers as presents. They look great and taste yum. I did find they spread and flatten in the oven so made them a little longer and skinnier looking and they turned out brilliant when cooked. Like Jo, I used liquid food colouring and it was perfect. Fantastic idea and so simple to make. Genius design!

jlggog's picture
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Just made these with the kids - can't believe how easy they were! Look fantastic and taste great too! I used ordinary liquid food colouring and a small paintbrush - worked a treat! :-)

sleepycat's picture
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We (me and the kids) made the Freaky Fingers today (making the brainballs tomorrow) and they were quite easy to make. Don't make them too big as they do get bigger when cooked. They look great and don't taste too bad either!

emerhickey3's picture

They look brill, but what do they taste like!

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