Spooky Decorations and Spine-Chilling Eats at Our Halloween Party!

Step into My World: Fashion, Motherhood, Investor and Everything in Between!

Annually, ever since I said 'I do,' my family and I immerse ourselves in the art of Halloween decor. This year was particularly special as it marked my little one, Lyle's, debut in the festivities – and let me assure you, it was a thrill for her.

We whip up delectable treats, adorn our house with eerie skeletons, and relish quality moments together, a welcome reprieve from our otherwise hectic lives.

On the menu:

• Ghostly Goodness: Chocolate-Dipped Strawberry Spirits

• Mummy Dogs: Unwrap the Deliciousness

• Brainy Bites: Rice Krispy Zombie Brains

• Creepy Crawlers: Spider Egg Appetizers

• Skeletal Slices: Pizza Muffin Skeletons

Ghostly Goodness: Chocolate-Dipped Strawberry Spirits

Ingredients:

• 1 pint of strawberries, rinsed and dried to your liking

• 8 oz melting chocolate (white)

• 1 oz melting chocolate - for ghoulish face

• parchment paper

Instructions:

1. Start by rinsing your strawberries and placing them on a paper towel to dry.

2. Line a baking sheet or pan with parchment paper. If the parchment paper doesn't stay in place, you can prevent it from rolling up by lightly spraying some cooking spray on the pan before laying down the parchment paper.

3. Begin melting your white Candy Coating. Use a small pot on LOW heat, and melt only a few cubes at a time. Stir CONSTANTLY with a rubber spatula. This may take at least 5 minutes, but the constant stirring will ensure your candy melts perfectly. Remove the pot from heat when the candy coating is completely smooth.

4. Hold the pot of melted chocolate at an angle. Grab the strawberries by the stem and dip both sides in the chocolate. When placing them down on the parchment paper, drag and drop the strawberries to create a ghostly tail shape. Repeat this step for all the strawberries.

5. Allow the chocolate-dipped strawberries to set on your counter until they harden.

6. Melt some milk chocolate and place it in a Ziploc bag with a small cut in one corner. Use this to pipe on the eyes and mouth of the ghostly strawberries. Let them set, and if you want them to set more quickly, you can place them in the fridge.

Mummy Dogs: Unwrap the Deliciousness

Ingredients:

• 1 crescent roll sheet

• 8 hot dogs

• 16 eyeball sprinkles

• Ketchup & mustard for serving

Instructions:

Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

1. Open the tube of crescent roll dough and roll it out flat. If you're using precut crescent roll dough, make sure to squish the seams together. Then, take a pizza cutter to slice the dough into long, narrow strips.

2. Wrap the strips of dough around each hot dog, leaving a gap about an inch down from the top to create a "face." Don't worry if the strips overlap or appear irregular; it adds to the mummy's charm. Place these wrapped hot dogs on the prepared baking sheet.

3. Bake in the preheated oven for 10-12 minutes or until the crescent roll dough turns golden brown.

4. For serving, provide a small bowl of ketchup with a mustard spiral squeezed on top. You can use a toothpick to draw lines through the mustard to create a spiderweb effect.

Brainy Bites: Rice Krispy Zombie Brains

Ingredients:

• 85 g unsalted butter

• 6 cups regular marshmallows

• 4 cups Rice Bubbles (Krispies)

• ½ tsp salt

• red food colouring

Instructions:

1. Fill a small pot with 1/2 cup of water and bring it to a boil. Place a large heatproof bowl over the pot.

2. Place the butter and marshmallows in the large heatproof bowl. Continuously whisk the ingredients until they form a smooth paste, which should take approximately 2-4 minutes.

3. Using oven mitts or a tea towel, remove the heatproof bowl from the pot. Add salt and a drop or more of food coloring, then whisk everything together.

4. In a large mixing bowl, put the Rice Bubbles. Pour the marshmallow mixture over the Rice Bubbles and mix thoroughly to coat them with the marshmallow mixture.

5. Grease your hands with oil and shape the Rice Bubbles into ovals. Use a butter knife to create a dent in the middle. Dip a toothpick in the food coloring and use it to draw veins on the brain shapes. Store in an airtight container for up to a week.

Creepy Crawlers: Spider Egg Appetizers

Ingredients:

• 10 Eggs

• 5 TBSP Mayo

• 5 TBSP Mustard

• Purple and Green Food Coloring

Instructions:

1. Boil eggs in a large saucepan for 15-20 minutes, then allow them to cool.

2. Gently crack the eggs all over with a spoon, taking care not to remove any shell fragments.

3. Place the eggs in a bowl filled with purple food coloring and let them soak for an hour.

4. Peel the shells from the eggs and slice each egg in half.

5. Carefully remove the yolks and transfer them to a separate bowl. Add mayonnaise, mustard, and a few drops of green food coloring, then mix well.

6. Transfer the green yolk mixture into a ziplock bag and use it to pipe the filling into each egg half.

7. Chill the deviled eggs and serve when ready!

Skeletal Slices: Pizza Muffin Skeletons

Ingredients:

• 13 to 16 ounces of pre-made pizza dough (you can get boxed rolled out dough or fresh pizza dough to roll (usually sold in a ball in bags.

• 3/4 to 1 cup pizza sauce

• 2 cups shredded mozzarella

• Parmesan cheese about 1/4 cup

Instructions:

Choose your favorite toppings!

1. Apply cooking spray to the mini skull baking tin.

2. Lightly sprinkle flour on the counter to prevent dough sticking. Roll, pat, or stretch the dough to approximately 1/4" thickness and cut it into 6 rectangles, without worrying about perfect shape or exact size.

3. Take one piece of dough at a time and place it into the skull cavity. Begin filling with sauce, mozzarella, a sprinkle of Parmesan cheese, and your chosen toppings. After adding toppings, add a small amount of pizza sauce on top (no more than a tablespoon).

4. Fold the dough over the fillings, sealing it by pinching the edges (similar to a mini pizza pocket). Repeat this process for all 6 pieces.

5. Place the skull pizza tray in the refrigerator while you preheat the oven.

6. Preheat the oven to 400 degrees Fahrenheit.

7. Remove the tray from the refrigerator and bake for 16 to 20 minutes or until the crust turns lightly golden brown (adjust time if using different pre-made doughs).

8. Take it out of the oven and let it cool for 5 minutes. Unmold and serve with optional marinara sauce, chopped parsley, or basil.