Naughty & Nice Halloween Party Food For Kids

The nights are getting darker, the leaves are falling, and pumpkins are casting a gloomy glow in front windows. It can only mean one thing… Halloween is coming! Time to prepare for your Halloween parties with these delicious recipes for naughty and nice Halloween party food for kids.

What kind of food do you have at a kids Halloween party?

It’s all about the naughty and the nice when it comes to kids party food. If you want to host a Halloween party that the children will never forget, it’s key to offer a variety of different foods and snacks, with a creepy theme.

It’s always a good idea to mix up healthy and nutritious foods with decadent treats for balance. You don’t want the kids get wild on sugar and go without a good, filling meal during the party! And they’ll need all that energy to keep up with the Halloween games and activities, which will keep them entertained throughout the party.

Things to eat for Halloween:

Feeding a crowd of children can be overwhelming, but you don’t have to break the bank on a boo-tiful spread of snacks. You can easily do simple Halloween party food on a budget without sacrificing the delicious factor, it just takes some preparation. Some ‘fake blood’ ketchup and edible foam fangs can go a long way in turning regular party food into fuss-free Halloween party food, and various sliced vegetables can help create an inventive horror show.

The kind of food you have at a kids Halloween party can span from creepy cupcakes and spooky sweets to scary burgers and ghoulish guacamole! No kid party is without dessert, but just make sure there are nutritious food groups present.

Naughty & Nice Halloween Party Food For Kids, with Annabel Karmel

To help you get inspired and prepared for the Halloween party fun, we spoke with Gymfinity Kids Nourishment Ambassador, Annabel Karmel, about delicious and nutritious recipes to serve at your kids Halloween party. And as usual, Annabel pulled it out the (party) bag!

Make this year a Halloween to remember with this spook-tacular party food spread; from Skeleton Cupcakes to Spooky Stuffed Peppers, Annabel has the perfect combination of naughty and nice Halloween party food recipes. Time to hit the kitchen to stir up some (delicious) magic.

Skeleton Cupcakes

PREP: 20 mins 

COOK: 15-18 mins

MAKES: 12 cupcakes

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Ingredients 

Cupcakes: 

• 2 eggs 
• 125g caster sugar 
• 125g self-raising flour 
• 125g soft butter 
• 1 tsp vanilla extract 

Icing: 

• 75g soft butter 
• 200g icing sugar 
• 75g cream cheese 
• 1 tsp vanilla extract 

Decoration:

• 12 cake pop sticks 
• 2 packets white chocolate coated pretzels 
• Chocolate icing pen 
• Large white marshmallows 
• Medium sized white marshmallows

Method 

1. Preheat the oven to 160 C Fan. Line a 12-hole muffin tin with muffin cases. 

2. Measure all of the cake ingredients into a bowl. Whisk until light and fluffy using an electric hand whisk and spoon into the cases. 

3. Bake for 15 to 18 minutes until well risen and lightly golden. Cool on a wire rack. 

4. To make the icing, measure the butter, icing sugar and cream cheese into a bowl. Whisk until pale and fluffy. Add the vanilla and stir through. 

5. Spoon onto the cool cupcakes. Put a cake pop stick into the middle of each cake. 

6. Slice 6 of the large marshmallows in half lengthways. Thread one of these onto each of the pop sticks. 

7. Snip two marshmallows into 8 pieces. Thread one piece of marshmallow onto the stick so it is on top of the icing. 

8. Put a pretzel on top, then a marshmallow and repeat until you have three pretzels and three pieces of marshmallow. 

9. Break one pretzel in half and use to make the skeleton’s arms attaching them to the pretzel body. 

Spooky Stuffed Peppers

PREP: 15 mins  

COOK: 25 mins 

MAKES: 2 Peppers

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Ingredients

• 75g long grain rice  
• 50, pumpkin or butternut squash finely diced 
• 1 tbsp sunflower oil 
• 4 spring onions, sliced 
• 1 clove garlic, crushed 
• 1 tsp fresh thyme leaves, chopped 
• 50g cooked chicken breast, diced 
• 6 cherry tomatoes quartered 
• 20g parmesan cheese, grated 
• 1 tsp sweet chilli sauce 
• 1 tsp soy sauce 
• 2 orange peppers 

Method 

1. Cook the rice in lightly salted boiling water according to the packet instructions. Alternatively, you could use pre-cooked rice. 

2. Heat the oil in a frying pan, add the spring onions, garlic and thyme and fry for 2 minutes. 

3. Add the chicken, rice, pumpkin, and tomatoes and fry for 2 minutes. 

4. Add the cheese, soy sauce and sweet chilli sauce. Toss over the heat and season to taste. 

5. Fill the peppers with the rice mixture and put the tops back on. 

Spider Chocolate Cake

PREP: 15 mins 

COOK: 25 mins 

MAKES: 1 cake 

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Ingredients 

Cake: 

• 4 eggs 
• 200g margarine  
• 200g golden caster sugar  
• 200g self-rising flour  
• 20g cocoa powder  
• 1 tsp baking powder  
• 50g Jim Jam’s spread  

Frosting: 

• 200g soft butter  
• 300g icing sugar  
• 100g Jim Jam’s spread 
• 20g cocoa powder 

Spiders:

• 150g black fondant 
• 50g Jim Jam’s spread 
• Chocolate sprinkles  
• Edibles eyes 

Method 

1. Pre heat the oven to 160 Fan. Line two 20cm cake tins with baking paper.  

2. Put all the cake ingredients into a bowl. Whisk together using an electric mixer. Spoon into the tins and level the surface. Bake for 25 minutes until well risen. Leave to cool.  

3. Measure all the frosting ingredients into a bowl. Whisk together until light and fluffy.  

4. Slice the cakes in half, so you have four layers. Put the first layer onto a cake stand. Spread with frosting. Add the second layer, spread with frosting. Add the third layer and spread with frosting. 

5. Top with the final layer of cake and press down. Spread the remaining frosting over the sides and top of the cake. 

6. Roll the black fondant into 6 balls. Spread with chocolate spread and dip into the sprinkles to make the spider’s body. Add the eyes. Place the bodies onto the cake.  

7. Roll thin black fondant for the spider’s legs and stick them next to the spider’s bodies on the cake. 

Energy Ball Bats

PREP: 30-40 mins 

COOK: 2 mins 

MAKES: 20 bats

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Ingredients:

• 200g dates 
• 100ml hot water 
• 2 tbsp smooth peanut butter 
• 3 tbsp sunflower oil 
• 40g desiccated coconut 
• 100g oats 
• 50g raisins 
• 30g pecans, chopped 
• 1 tbsp cocoa powder 
• 30g Rice Krispies 

Decoration:

• Extra desiccated coconut 
• Cocoa powder 
• Chocolate sprinkles 
• White chocolate chips 
• Black icing pen 
• Oreo Cookies 

Method 

1. Measure the dates and water into a small saucepan. Cover and bring up to the boil. Simmer for 2 minutes. 

2. Tip into a food processor. Whiz until smooth. Add the remaining ingredients and blitz until finely chopped. 

3. Shape into 20 balls. 

4. Roll one third into coconut, one third into cocoa powder and one third into chocolate sprinkles. 

5. Make eyes out of chocolate chips and eyeballs from the black icing pen. 

6. Slice an Oreo cookie in half and scrape away the filling. Break the cookie in half to make 2 wings and insert into the side of the energy ball. Break small pieces of cookie to make the noses. 

Where Does My Food Come From? is the first ever picture book from international best-selling author, Annabel Karmel.

It takes little ones (and grown-ups!) on a journey of food discovery with crafty activities, fun experiments, mind-boggling foodie facts and yummy recipes. 

It’s the perfect book to help children learn where their favourite ingredients come from and develop a life-long love of good food! 

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