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Spooky Food

80 sweet and savory recipes for any Halloween lover to bake if you dare! Whether you’re looking for cute and classic or ghoulish and gory, this book spans the spooky spectrum and has you covered for the entire season.

From the very first crisp day of fall, our attention eagerly turns to one of the most beloved times of the year—sweater weather, leaf peeping, and yes, pumpkin spice! But autumn baking takes the cake.

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Here esteemed author Cayla, known for turning everyday recipes into colorful, eye-catching treats, features tons of different techniques, allowing both beginners and baking experts to hone their skills this holiday season. Invite some friends over to enjoy some Caramel Apple Cake Pops, decorate a Candy Corn Cake, snack on some Pumpkin Pull-Apart Bread, and whip up a batch of Glow-in-the-Dark Witch’s Brew!

Complete with all the classic flavors of fall, recipes include:

  • Chocolate pumpkin cupcakes
  • Poison apple cake
  • Marshmallow cobweb cake
  • Voodoo doll brownies
  • Jack-o-lantern stuffed peppers
  • Butcher’s knife mug topper cookie
  • Skull calzones
  • Bleeding heart panna cotta
  • Cauldron hot chocolate
  • Glowing ghost cake
  • So many more!

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Check out a sample recipe from the book

Black Poison Apples image Spooky Food cookbook

Black Poison Apples

My favorite candy apple recipe in this book! We’re taking the Classic Caramel Apples and dunking them in chocolate. Chocolate and caramel are a fantastic combination, but the tartness of the green apple cuts through the sweetness and tastes amazing. This is one recipe that I gladly make on repeat and feel no shame in indulging in. When eating, I recommend slicing it into wedges. It’s far easier than trying to take bites of the entire apple!

Ingredients (makes 6 apples)

  • 6 granny smith apples
  • 400g soft caramel candies
  • 2 tbsp milk
  • long lollipop sticks
  • 2 cups black (or dark brown) candy melts
  • 2 cups black sugar


  1. Stick the lollipop sticks into the top of the apples. And place them onto a baking sheet lined with parchment paper.
  2. Place the caramels and milk into a pot and set to medium heat. Keep stirring until the candies have fully melted.
  3. Dip each apple into the caramel sauce, and fully coat it. Then place them on the baking sheet to set. If any bubbles appear on the caramel, simply poke them with a sharp knife and deflate them.
  4. Once the caramel has cooled and fully set, it’s time to make the chocolate topping! Place the candy apples on a plate lined with parchment paper and chill them in the fridge while you make the topping. The cool surface of the apples will set the candy melts at a quicker pace and make the black sugar stick better.
  5. Place the black candy melts in a microwave-safe bowl and microwave at 30 second intervals until melted, stirring at each interval. Prepare the black sugar in a bowl and place next to the candy melts.
  6. Working with one apple at a time, dip it into the black candy melts, rotating the apple until all of the caramel is covered by the candy melts. Gently remove any excess candy melts from the apple by wiping the base of the apple against the edge of the bowl. While the candy melts are still wet, dunk the apple into the black sugar and fully coat the candy melts in sugar. I found that placing the apple in the middle of the sugar bowl and spooning the sugar onto the apple was the easiest for me.
  7. Return the apples to the fridge to chill for 30 minutes until set, then enjoy!