Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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What are some good simple Halloween recipes?

I’m 14 and i love Halloween, I usually cook dessert for my family, and i need ideas like pumpkin brownies or something. Help Please!

5 Responses to What are some good simple Halloween recipes?

  • Varun says:

    You’ll need two pots of different sizes. Pour some water in the larger one and put butter in the small one. Now put the pots small inside the larger one and You’re ready to melt down the butter.
    After the butter has melted, add pot in the amount of Your desire. Remember, the more pot You add to the mixture, the stronger the cookies will become 😉
    (Proportions example: 1 ounce of pot to 6-7 sticks of butter)
    Simmer the mixture for about 25 min and remember to stir it every few minutes.
    Give it a few minutes to cool down a bit and then strain out the butter into deep plate or a bowl.
    Squeeze all the juice out of it and put aside to cool down.
    Once cooled to room temperature put in fridge for few hours to coagulate.
    Have fun 😉

  • Brad Terrell says:

    Tried and tested and highly recommend recipe for pumpkin brownies

  • SP says:

    My favorite recipe is fear with a little bit of horror….

    Oh you mean as in food…. I see.

    Maybe the classic pumpkin pie… or pumpkin cookies?

  • shan says:

    pumpkin brownies-
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    3/4 cup butter, melted
    1 1/2 cups white sugar
    2 teaspoons vanilla extract
    3 eggs
    1/4 cup cocoa powder
    1/2 cup semi-sweet chocolate chips
    1/2 cup pumpkin puree
    1/2 cup chopped walnuts
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground nutmeg
    1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
    2.In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
    3.Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
    4.Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
    5.Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
    harvest pumpkin brownies-
    1 (15 ounce) can solid pack pumpkin
    4 eggs
    3/4 cup vegetable oil
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 cups sugar
    1 tablespoon pumpkin pie spice
    2 teaspoons ground cinnamon
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    6 tablespoons butter or margarine, softened
    1 (3 ounce) package cream cheese, softened
    1 teaspoon vanilla extract
    1 teaspoon milk
    1/8 teaspoon salt
    1 1/2 cups confectioners’ sugar
    1.In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until brownies test done with a wooden pick. Cool.
    2.In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners’ sugar; mix well. Frost brownies. Store in the refrigerator.
    pumpkin pie-
    2 cups mashed, cooked pumpkin
    1 (12 fluid ounce) can evaporated milk
    2 eggs, beaten
    3/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt

    2 2/3 cups all-purpose flour
    1 teaspoon salt
    1 cup shortening
    1/2 cup cold water
    1.Preheat oven to 400 degrees F (200 degrees C).
    2.Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
    3.Return pumpkin to the saucepan and mash with a potato masher. Drain well.
    4.Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
    5.With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
    6.In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
    candy corn bark-
    16 Halloween-colored chocolate sandwich cookies, chopped
    1 1/2 cups broken small pretzels
    1/3 cup raisins
    1 1/2 pounds white chocolate, broken into squares
    2 cups candy corn
    orange and brown sprinkles
    1.Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
    2.Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

  • Sarah says:

    I don’t get it…

Halloween Books