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Savoury Halloween spiders recipe

Savoury Halloween spiders recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

This is an easy and fun savoury Halloween snack where the children can help with the preparation. Best to make right before serving so the crackers remain crisp.

1 person made this

IngredientsMakes: 20 pieces

  • 1 tin (160g) tuna in water, drained
  • 70g cream cheese, at room temperature
  • salt and pepper
  • 40 round savoury crackers
  • 1 packet (150g) pretzel sticks
  • raisins for the eyes

MethodPrep:15min ›Ready in:15min

  1. Mash tuna and cream cheese together with a fork, Season lightly with salt and pepper.
  2. Place 1 teaspooon of the mix on a cracker. Break the pretzel sticks in half or thirds and place 4 pieces at equal distance on the cracker to make the spider legs.
  3. Top with a second cracker and gently press it together. Add two raisins for the eyes. Repeat this for the rest of the spiders.

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You could use Ingham's Chicken nuggets also.

So cute, perfect idea to keep in mind as Halloween isn’t far off now.

I love them. Thanks for the recipe.

THIS is super creative they look too cute to eat

Wonderful creative suggestion also great pic. Awesome for next year for those celebrating.

So clever. I bet the kids had fun eating these. I even love the fake spiders in webs you’ve added as decorations in the pic

So special. Is it easy to stick the pretzels in? Would it be bat to stick them in before cooking them?

Love these creepy crawly spiders – they look fabulous and fun.


Halloween Spider Pretzels | Don’t look now but I think those spiders are looking at you! These easy Halloween Party Treats are not only perfect as treats but also party favors! Coated in black sweet vanilla candy melts, these sweet and salty pretzels offer the perfect flavor combo! These Halloween Spider Pretzels are the interpretive kind and although the spiders don’t have legs they do have a lot of eyes! While you could add legs with black licorice string I chose to keep them simple.

Did you know some spiders can have as many as 12 eyes while others have none? I added a variety of eye sizes to the pretzels.

Here’s a short description of how I made these fun Halloween Party Pretzels. Melt black candy melts, while the candy is still hot sprinkle black jimmies (sprinkles) all over the pretzel. I filled little buckets with black rice, inserted the wet pretzel into the rice standing up and placed it into the refrigerator to harden. Once the candy had hardened, use some of the leftover melted black candy, dab onto the pretzel and hold an eye in place until the candy hardens (about 5 -10 seconds).

WATCH THIS VIDEO FOR A FULL TUTORIAL ABOUT HOW TO DECORATE PRETZELS.

MORE IDEAS FOR DECORATED PRETZELS

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Ssssnake rolls

To make these you will need ready made shortcrust pastry, sausage meat, an egg and a pepper. Cut long strips of pastry and place a thin line of sausage meat down the middle. Glaze one edge of the pastry with beaten egg and roll the other one over the meat, pressing the edges of the pastry together. Curve into a snake-like shape and glaze with the remaining beaten egg. Bake in the oven (200C, gas 6) for 15-20 mins until golden brown. Make eyes and a tongue from chunks of the pepper.


How long does it take to cook Halloween Spider Bread?

Cook in the oven for 25-30 minutes.

Once cooked leave to cool at least 15 minutes

Now cut a round shape in the back of the spider, to the size of your dish you are putting inside.

We made this Halloween Spider Bread, with his back full of our delicious homemade BBQ sauce.

Perfect to dip his legs in!

How to decorate and animate Spider bread?

We gave our one a little Halloween Spider a cute face and fangs, at the kid's request.

It really brought him to life!

Using edible eyes and fondant dipper in red food colouring.

You can use whatever you want? Such as olives for eyes and slices of red pepper for fangs?


Spooky Spider Cakes for Halloween

Serves 12 cakes
Prep time 30 minutes
Cook time 25 minutes
Total time 55 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Halloween
Region British
By author Karen S Burns-Booth

well, I am easily pleased! Furthermore, they are delicious

they taste much better than NORMAL spiders I find, as normal spider’s legs are a little too chewy…….. (This recipe was originally published in Good Food Magazine


11 Spooky Deviled Egg Recipies

Deviled eggs were MADE for Halloween. Forget that this food's name has a slightly sinister connotation - the mild flavor of a hard-boiled egg makes them easily adaptable to so many other flavors, they're an easy-to-eat appetizer and, as you'll see in this post, it's a ton of fun to make them look spooky.

Plus Halloween deviled eggs are one of those foods where it’s easy to make them look gross without going overboard to the point that no one wants to eat them. (I’m easily grossed out and would eat every single one of these recipes!)

I happen to LOVE deviled eggs, which made putting together this post extra fun for me!

I’ve rounded up 11 spooky recipes for you to try, whether you’re making them for your Halloween party, a spring luncheon or a summer barbecue. Just click on the photo for a link to the recipe!

11 spooky deviled egg recipes:

Truly Deviled Eggs – The Necro Nom-Nom-Nomicon

When I saw these dark deviled eggs on Instagram, I instantly knew I had to include them in this post! These look like a perfect treat to nom in a villain’s lair.

Skull Deviled Eggs – Taste of Home

I adore anything with a skull on it, but I’ll admit: the first time I saw these on Pinterest…I thought they were Jason’s hockey mask! So whether you’re a Friday the 13th fan or lover of skulls, like me, this spooky take on deviled eggs is right up your alley.

Deliciously Rotten Deviled Eggs – Parenting Chaos

I love the look of cracked, colored deviled eggs. The deep blue coloring + bright green filling makes these rotten eggs look extra spooky!

Deviled Brains – Corrinna Johnson

Walking Dead fan? Then this zombie brain take on deviled eggs is the one for you! I love the contrast of the mint green egg against the peachy-pink brainzzz.

Spider Eggs – Family Spice

While eerily similar to the rotten deviled eggs, these avocado and wasabi deviled eggs a great example of the versatility of these deviled egg recipes!

Devilish Avocado Sriracha Deviled Eggs – Cookin’ Canuck

Even without the extra heat of sriracha, this recipe has a devilishly spooky look with red pepper slices used to mimic devil’s horns.

Spooky Monster Eyes – Scattered Thoughts of a Crafty Mom

Egg whites lend themselves perfectly to eyeballs, don’t they? I love this creative take on spooky deviled eggs!

Roasted Red Pepper Deviled Eggs – My Recipes

You can never go wrong with something that looks like a pumpkin!

Deviled Raven Eggs – Wonderland Recipes

How divine are these Edgar Allen Poe-inspired deviled raven eggs? Beets give the filling that stunning color.

Beet and Avocado Deviled Eggs – Amazingly Tasty

Here’s one more take on deviled eggs with beet filling – these might not be out-right Halloween deviled eggs, but I love the colors with the addition of an avocado filling.

Spooky Spider Deviled Eggs – Delicious as it Looks

And, of course, you can top your deviled egg with an olive spider!

Which deviled egg recipe are you dying to try?

Happy haunting,


Savory Halloween Recipes

Roasted Carrots With Black Sesame Dressing

To give roasted carrots a Halloween-appropriate twist, serve them with a jet-black sauce made with earthy black sesame paste, tart lemon juice, and olive oil. The sesame paste is just bitter enough to cut through the sweetness of the carrots, and minced parsley gives the side some freshness.

Ghost and Spider Pan Pizza

Sometimes making a Halloween dish is as simple as adding some spooky decorations to a normal recipe. Here, that means starting with our foolproof pan pizza and topping it with mozzarella ghost cutouts (complete with slivers of black olives for eyes) and black-olive spiders speared with rosemary needles for legs.

Deviled-Egg Eyeballs

This devilishly gruesome-looking snack also starts with a classic recipe—we use a standard deviled-egg mix of mayo, mustard, and paprika to season the filling. But the shape of the eggs makes for an easy transformation into bloodshot eyes, once you add sliced black-olive "irises" and red-pepper "veins." Not only are those olive irises creepy, their briny flavor also helps balance out the rich egg yolks.

Seafood Ramen With Squid Ink, Mussels, and Salmon Roe

Black-as-night squid-ink spaghetti lends itself naturally to Halloween festivities. To make it even scarier, though, we top a bowlful of it with lurid orange salmon roe, squishy mussels, rings of slippery squid, and "bats" cut out from sheets of nori. True, spaghetti generally wouldn't be mistaken for ramen, but we've found that boiling the noodles with baking soda makes them taste remarkably similar.

Pumpkin Cheddar Crackers

Sugar cookies are fun to make and decorate for any holiday, but as I've grown up and my tastes have changed, I'm happy to apply my cookie cutters to a more savory recipe, like these thick, flaky, and buttery biscuit-like crackers. It's a great recipe to tackle alongside your kids, who can go to town stamping out the pumpkin shapes the knife-cut ridges are probably best left to a grown-up.


How To Make A Perfect Platter

Grazing platter, charcuterie board, snacks tray. Whatever you like to call it, the key to a really good platter is to go for a wide variety of treats in different colours, shapes and textures.

It's a lot easier to put a platter together when it's based on a theme, in this case Halloween. There are so many fun treats available in the shops which will make your platter look amazing.

Platters are ideal for gatherings or parties as they take minimal effort but look impressive. Even if you're not having a party, laying everything out on a platter means you'll never be caught short when trick or treaters come to call.

Just try not to eat everything yourself. Muahahaha.

I recommend sticking to either sweet or savoury because no one wants an accidental chocolate eyeball stuck in the middle of their camembert.

You could always do one Halloween treat platter and then have a different charcuterie board for savoury things like crackers, different cheeses and vegetable crudites.

Help yourself platters are the way forward, people!


  • Author:Thanh | Eat, Little Bird
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 minutes
  • Yield: Makes approx 24 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

These Peanut Butter Spider Cookies are a cute and chocolatey Halloween treat! Recipe with step-by-step photos.

Ingredients

  • 150 g ( ⅔ cup ) granulated sugar
  • 80 g ( ½ cup ) light muscovado sugar or light brown sugar
  • 125 g ( ⅔ cup ) vegetable shortening
  • 260 g ( ⅔ cup ) smooth (creamy) peanut butter
  • 1 egg
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 190 g ( 1 ¼ cups ) plain flour (all-purpose flour)
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon fine salt
  • 100 g ( 3.5 oz ) dark chocolate (bittersweet chocolate), melted and cooled slightly
  • approximately 24 Lindt Lindor chocolate truffles (milk, dark or caramel)
  • approximately 48 candy eyes

Instructions

To Make the Peanut Butter Cookies

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Place the granulated sugar and brown sugar into the bowl of stand mixer.
  3. Using the flat paddle attachment, lightly mix the sugars together to remove any lumps.
  4. Add the vegetable shortening and peanut butter.
  5. Beat on medium speed until the mixture is light and smooth.
  6. Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
  7. Sift the flour, baking soda, and salt into the bowl.
  8. Beat on low speed until everything is well incorporated.
  9. Line a baking tray with non-stick baking paper.
  10. Roll out small balls of dough and place them on the lined baking tray, about 2-3 inches apart.
  11. Use your fingers to gently flatten the dough.
  12. Bake the cookies for about 12 minutes.
  13. Remove the tray from the oven and, using the end of a pestle or similar instrument, make soft indents in the middle of each cookie. The indents should be large enough to hold the Lindor chocolate truffles later. Don’t worry too much if the cookies crack when you do this.
  14. Return the tray to the oven and bake the cookies for a further 6-8 minutes, or until they are lightly golden and the edges feel somewhat firm.
  15. Leave the cookies on the baking tray for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.

To Decorate the Cookies

  1. Place the melted chocolate into a small piping bag.
  2. Dot a small amount of melted chocolate (about the size of a lentil) into the cavity of each cookie.
  3. Place a Lindor chocolate truffle into the cavity of each cookie, and position them so that the bottom of the chocolate truffles are displayed as mouths.
  4. Squeeze two tiny dots of melted chocolate onto each chocolate truffle and attach the candy eyes. Repeat for all of the cookies.
  5. Next, pipe 8 legs onto each cookie.
  6. Allow the chocolate on the cookies to set for at least 30 minutes before serving.

Kitchen Notes

SUBSTITUTES FOR CANDY EYES
If candy eyes are not available where you live, one suggestion is to pipe some eyes onto the chocolate truffles. You could use the same chocolate as for the legs to make simple dark eyes, or perhaps use white chocolate for simple white eyes. Or you could go to the effort of piping white chocolate for the eyeballs, followed by dark chocolate for the pupils.

VEGETABLE SHORTENING
In Switzerland, the vegetable shortening I use is called Pflanzenfett in German, or graisse végétale in French. It is available from both Migros and Co-op and sold alongside the oil and olive oil.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Nutritional info per cookie
  • Calories: 227
  • Sugar: 16.3g
  • Sodium: 57.3mg
  • Fat: 13.8g
  • Carbohydrates: 23.6g
  • Fiber: 1.3g
  • Protein: 3.9g
  • Cholesterol: 8mg

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