Our Top 7 Kratom Halloween Recipe Ideas

Table Of Contents: 

• Top 7 Kratom Halloween Recipe Ideas You Must Try! 
• And That’s A Wrap On Our Easy Kratom Halloween Recipe Ideas!

Top 7 Kratom Halloween Recipe Ideas You Must Try!

1. Monster Cookies 

Ingredients: 

• 2 TSP 
• 1/2 cup softened butter
• 1/2  cup creamy peanut butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 TSP vanilla extract
• 1 ½ cups all-purpose flour
• 1 TSP baking soda
• ½ TSP salt
• 1cup rolled oats
• 1/2 cup Halloween M&M’s Candy eyeballs (for decoration)

Method

• For this Halloween cookies recipe, preheat your oven to 350°F. 
• Prepare your baking tray and place a parchment paper.
• In a bowl, cream together butter, peanut butter, brown sugar, and granulated sugar. 
• Fold in the eggs (one at a time) and vanilla. 
• Once your wet ingredients are well mixed, gradually add the dry ingredients (flour, salt, oats) to the wet mixture. 
• Form 1 1/2-inch balls and place them on baking sheets. Place the M&M’s gently on top to form the eyeballs. 
• Bake for 10–12 minutes. Cool the cookies on the cooling mesh or a wire rack. 
• Store them in an airtight jar. 

Equipment You’ll Need: 

• Oven 
• Baking tray
• Cooling Mesh/ Wire Rack
• Silicon Spatula 
• Measuring cups and spoons 
• Parchment paper 
• Steel Bowls 

2. Witch Finger Cookies 

Ingredients: 

• 1 TBSP 
• 1 cup all-purpose flour 
• 1 large egg
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon baking powder 
• 1/4 teaspoon fine salt 
• 1/4 cup unsalted butter, at room temperature
• 1/2 cup sugar 
• 1 large egg
• 14 large sliced almonds 
• 1/4 cup raspberry jam
• Vegetable oil cooking spray

Method: 

• Preheat the oven to 325°F and place an oven rack in the center. 
• Spray a rimmed baking mold with vegetable oil or line it with a silicone baking mat. Keep it aside. 
• In a medium bowl, mix all the dry ingredients, such as the flour, baking powder, and salt. 
• In another bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. 
• Beat in the egg (one at a time) and vanilla extract until smooth. 
• Gradually add the flour mixture until a dough forms. 
• Using about 1 tablespoon of dough at a time, roll it between your palms into 5-inch-long fingers with about 1/2-inch thickness. 
• And to make the fingernails, firmly press a sliced almond into the end of each finger. 
• Make horizontal cuts of about 1/4 inch deep and 1/2 inch long, as it will make knuckles for each finger. 
• Arrange the fingers on the prepared baking tray and bake for 16 to 18 minutes, until they’re light golden. 
• To cool the fingers completely, transfer them to a wire rack.
• In a small saucepan, heat the jam over low heat until warm and runny. Dip the ends of the fingers in the warm jam to give it a finish. 

Equipment You’ll Need: 

• Oven 
• Cooling Mesh/ Wire Rack
• Baking tray
• Silicon Spatula 
• Measuring cups and spoons 
• Parchment paper 
• Silicon baking sheet
• Steel Bowls 
• Saucepan 

3. Pizza Skulls 

Ingredients:

• 1 TBSP
• 1 can of premade pizza dough 
• 4 1/2 Oz. shredded mozzarella
• 3/4 cup pizza sauce 
• 6 TBSP pepperoni 
• 1 1/2 Oz. Parmesan grated cheese
• 1 1/2 TSP Italian seasoning

Method: 

• For this Halloween recipe, start by preheating the oven to 400℉. 
• On a flat and clean surface, roll out the dough into a rectangle. Then further cut the dough into squares. 
• Place one square of dough in one cavity of a nonstick 6-cavity skull-shaped baking mold.
• Fill the dough with layers of mozzarella, pizza sauce, pepperoni, parmesan, and sprinkle Italian seasoning in the center. 
• Fold the sides of the dough and pinch them to seal. Trim and discard any excess dough if required.
• Repeat this process for all the remaining dough. 
• Bake for 16-18 minutes, or until golden brown. 
• Once you take it out of the oven, let it rest for a few minutes and serve it hot. 

Equipment You’ll Need: 

• Oven 
• Skull-shaped baking mold
• Silicon Spatula 
• Measuring scale 
• Steel Bowls 
• Knifes 
• Rolling pin 
• Pizza cutter 

4. Ghost Brownies

Ingredients:  

• 2 TBSP
• 1 cup all-purpose flour
• 1/4 cup and 1 TBSP of cocoa powder
• 1/4 cup breakfast sugar
• 8 TBSP unsalted butter
• 8 OZ chocolate chunks 
• 1 cup granulated sugar
• 1 TBSP pure vanilla extract
• 3 large eggs
• 2 Oz white chocolate, chopped
• Premade Black icing
• Kosher salt

Method: 

• Preheat the oven to 350°F. 
• Line a square-shaped baking mold with foil and spray it with nonstick cooking spray. Make sure you leave a 2-inch overhang on two opposing sides.
• Mix the flour, cocoa powder, and salt in a medium bowl.
• Melt the butter and chocolate chunks in a saucepan over low heat. Keep stirring frequently until smooth. 
• Remove the mixture from the heat and stir in the granulated sugar, vanilla, and eggs until well combined.
• Add the dry ingredients and gently fold all the ingredients. 
• Transfer the batter into the prepared pan and bake for 20 to 23 minutes or until a toothpick comes out slightly sticky.
• Cool off the brownies on a cooling rack. 
• Melt the white chocolate, pour it over the cool brownies, and use a spoon or piping bag to shape little ghosts on top.
• Use black icing to add eyes to each ghost. Keep it in the refrigerator to set.  

Equipment You’ll Need: 

• Oven 
• Square-shaped baking mold
• Silicon Spatula 
• Measuring scale and cups 
• Steel Bowls 
• Toothpick 
• Piping bag
• Spoons 
• Parchment paper 

5. Red Velvet Vampire Cupcakes 

Ingredients: 

• 2 TBSP
• 2 1/2 cups all-purpose flour
• 1 TSP baking soda
• 1 TSP salt
• 1 1/2 cups sugar
• 1 TBSP cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 3 large eggs
• 2 TBSP red food coloring
• 1 TSP white vinegar
• 1 TSP vanilla extract
• 2 TBSP Raspberry Jam
• For The Cream Cheese Frosting
• 10 Oz of cream cheese 
• 1 stick of softened butter
• 1/2 TSP vanilla extract
• 2 1/2 cups sifted breakfast sugar

Method: 

• Preheat the oven to 350°F. 
• Line the cupcake pan with cooking spray and parchment paper. 
• In a medium mixing bowl, add all the dry ingredients, such as flour, sugar, baking soda, salt, and cocoa powder. 
• In a stand mixer’s bowl, which is fitted with a paddle attachment, gently beat together the wet ingredients, namely oil, buttermilk, eggs, red food coloring, vanilla, and vinegar. You can do this with a hand mixer as well. 
• Add half of the dry ingredients to the wet mixture, then gently combine on low speed. 
• Then repeat the process with the remaining ingredients. Don’t overbeat. 
• Pour the batter into the cupcake molds and bake them for 20-22 minutes.
• Cool them off on a cooling rack. 
• Make the cream cheese frosting by beating together cream cheese, butter, and vanilla. Gradually add the sugar on a low speed until the mix is light and fluffy.   
• In a saucepan, cook the raspberry jam until it’s smooth.
• Pipe the cupcakes with frosting, then pour the runny jam over them to make them resemble blood. 

Equipment You’ll Need: 

• Oven 
• Cupcake baking mold
• Silicon Spatula 
• Measuring scale and cups 
• Steel Bowls 
• Toothpick 
• Piping bag
• Spoons 
• Parchment paper 
• Saucepan 
• Handmixer 
• Electric mixer 

6. Halloween Punch

Ingredients: 

• 64 Oz cranberry juice 
• 64 Oz of apple juice
• 2 liters of ginger ale 
• Plastic spiders, candied eyeballs for garnish. 

Method: 

• For this Halloween Punch recipe, make sure all your ingredients are chilled before serving.
• In a punch bowl, add all ingredients and stir them well. 
• Pour the punch into glasses and garnish each glass with plastic spiders, candied eyeballs, etc. 

Equipment You’ll Need: 

• Punch bowl and glasses 
• Stirrer 
• Plastic garnishes 
• Can/bottle opener  

7. Salted Pumpkin Caramel Candies 

Ingredients:

• 1 TBSP
• 12 Oz fresh cream
• 2 Oz butter cubes
• 3/4 TSP sea salt
• 6 Oz pumpkin puree
• 1 TSP pumpkin pie spice
• 16 Oz white sugar
• 8 TBSP corn syrup
• 5 TBSP maple syrup
• 4 TBSP of water
• 1 TSP lemon juice

Method:

• In a saucepan, mix heavy cream, pumpkin puree, and the spices. 
• Let the mixture simmer and don’t let it boil over. 
• In a heavy-bottom pan, combine sugar, corn syrup, maple syrup, and water. Stir until the sugar is melted, then let it soft-boil.
• Add the pumpkin and cream mix to the sugar mix and let it boil till 240 degrees on a candy thermometer. 
• Once it reached that temperature, take it off the heat and stir in the butter and lemon juice. Give it a vigorous stir, ensuring the butter is fully incorporated. 
• Pour the mixture into a prepared flat pan, sprinkle the sea salt on top, and let it cool. 
• Once it’s ready, cut it into small squares and serve them cold. 

Equipment You’ll Need: 

• Saucepan
• Heavy-bottomed saucepan 
• Silicon spatula 
• Knife 
• Measuring spoons, scale, and cups 
• Parchment paper 
• Baking tray 
• Lemon squeezer 

And That’s A Wrap On Our Easy Kratom Halloween Recipe Ideas!