EASY HALLOWEEN BAT LOAF CAKE
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR + COOLING TIME – SERVINGS 8
1 (16 oz) pkg butter pound cake 3-inch bat cookie cutter Cooking spray 1 (15.2 oz) box chocolate cake mix
1 cup water ½ cup vegetable oil 3 large eggs 1 cup semi-sweet chocolate chips (optional)
STEP 1 Preheat oven to 350°F. Cut the pound cake into 1-inch-thick slices. Using the cookie cutter, cut a bat shape from the center of each slice (reserve leftover cake for another use; see tip). STEP 2 Grease a 9x5-inch loaf pan with the cooking spray. Prepare the cake mix according to package directions using the water, oil, and eggs. STEP 3 Spread one-third of the cake batter in bottom of prepared pan and arrange pound cake bats down center of pan lengthwise, placing as close together as possible. (The bats should be standing up.) Top with remaining chocolate cake batter, making sure to cover all of the pound cake bats. Bake 50–60 min., until a toothpick inserted into center of cake comes out clean. Let cool 10 min. before removing from pan. STEP 4 To top with a drizzle, add the chocolate chips to a small microwave- safe bowl. Microwave on high in 30-sec. intervals, until melted, stirring between intervals. Using a spoon, drizzle melted chocolate over top of cake. Let cool completely on a wire rack before slicing.
TIP Cut leftover pound cake into small cubes and layer with yogurt, fruit, and granola for a fun trifle-meets-parfait treat.
PER SERVING: 554 CALORIES, 27G FAT, 6G SATURATED FAT, 135MG CHOLESTEROL, 543MG SODIUM, 71G CARBOHYDRATE, 1G FIBER, 37G SUGAR, 8G PROTEIN
GHOULISH GRAPE MOCKTAIL
PREP TIME 30 MIN. – COOK TIME 0 MIN. READY IN 30 MIN. – SERVINGS 6
3 cups purple no- sugar-added 100% grape juice, chilled 1 lime, halved ¼ cup granulated sugar
Red and blue food coloring, as needed
BOO-SCHETTA
PREP TIME 10 MIN. – COOK TIME 17 MIN. READY IN 27 MIN. – SERVINGS 16
1 baguette 2 tbsp olive oil 1 (16 oz) pkg fresh mozzarella cheese 2-inch ghost and/ or other Halloween cookie cutters
1 cup marinara pasta sauce Balsamic glaze, as needed (optional)
STEP 1 Preheat oven to 350°F. Slice the baguette into ½-inch-thick pieces. Transfer bread slices to a rimmed baking sheet, then brush bread with the oil. Toast 10–12 min., until golden brown, flipping halfway through. STEP 2 Meanwhile, slice the mozzarella cheese into 16 even slices. Use the Halloween cookie cutters to cut shapes from each mozzarella slice (save the scraps for snacking). STEP 3 Spoon about 1 tbsp marinara sauce onto each bread piece. Bake 6 min. Remove from oven, then top with a mozzarella ghost. If desired, use the balsamic glaze and a toothpick to make eyes on each cheese piece.
PER SERVING: 136 CALORIES, 7G FAT, 3G SATURATED FAT, 19MG CHOLESTEROL, 346MG SODIUM, 10G CARBOHYDRATE, 0G FIBER, 1G SUGAR, 9G PROTEIN
STEP 1 In a serving pitcher, mix together the grape juice and juice from half of the lime. Refrigerate until needed. STEP 2 Transfer the sugar to a resealable plastic bag along with as much red and blue food coloring as needed to create a purple shade. Seal the bag, then shake and knead it with hands until sugar is evenly colored. Transfer sugar to a plate. Using remaining lime half, run lime around the rim of each of 6 (8 oz) glasses. Dip each glass’s rim in the sugar. STEP 3 Halve the grapes. Working one at a time, use a toothpick to press each eyeball into the cut-side of each grape half. Fill glasses with a few ice cubes. Pour ½ cup grape juice mixture in each glass, then top up with the seltzer. Carefully set grape “eyes” on surface of drinks to float.
TIP If desired, grape “eyes” can also be placed on cocktail picks or skewers.
PER SERVING: 116 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 7MG SODIUM, 29G CARBOHYDRATE, 0G FIBER, 28G SUGAR, 1G PROTEIN
6 red grapes Toothpicks 12 eyeball sprinkles Black cherry seltzer, chilled and as needed
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