Category: Desserts

Halloween sugar cookies hold a special place in my kitchen because they’re a perfect mix of simplicity and fun. I love how the dough feels under my fingertips—soft but resilient, ready to be shaped into spooky faces or playful pumpkins. They’ve become a tradition, a way to add a little chaos and color to an otherwise dark night.

Why I Keep Coming Back to These Cookies

They’re forgiving—cracked, imperfect edges add character. I love how they remind me of childhood Halloweens, with a new twist each year. Plus, I can personalize every batch, making each one a little different. They’re a messy, joyful way to celebrate the season.

Ingredients & Their Secrets in Halloween Sugar Cookies

• Butter: Adds richness and tender crumb. Use unsalted for better control of salt.
• Granulated sugar: Sweetens and helps with browning. You can swap for coconut sugar for a deeper flavor.
• Egg: Acts as a binder and adds moisture. Use a flax egg for vegan options.
• Vanilla extract: Gives warmth and depth. Lemon or orange zest can brighten the flavor.
• Flour: Provides structure. Whole wheat works, but expect a denser cookie.
• Baking soda: Leavens the dough. Too much causes spreading; measure carefully.
• Salt: Enhances sweetness and balances flavors.

Tools & Equipment for Spooky Sugar Cookies

• Rolling pin: To evenly roll out the dough.
• Cookie cutters: To cut out fun Halloween shapes.
• Baking sheet: To hold the cookies as they bake.
• Parchment paper: To prevent sticking and facilitate cleanup.
• Icing spatula: For smooth icing application.

Crafting the Perfect Spooky Sugar Cookies

Step 1: Preheat your oven to 180°C (350°F).

Step 2: In a mixing bowl, cream together butter and sugar until fluffy, about 2-3 minutes.

Step 3: Add egg and vanilla, mix until combined.

Step 4: Gradually add flour, baking soda, and salt. Mix just until the dough comes together.

Step 5: Divide dough in half, wrap in plastic, and chill for at least 30 minutes.

Cooking Checkpoints & Tips for Halloween Sugar Cookies

• Dough should be firm but pliable, not sticky or crumbly.
• Edges of cookies should be golden, not burnt.
• Icing should set with a slight sheen, not sticky to touch.

Common Mistakes & How to Fix Them

• Sticky dough that’s hard to roll.? Dough is too sticky? Chill it longer or dust with more flour.
• Flattened, spread-out cookies.? Cookies spread too much? Chill before baking or use less baking soda.
• Thin, drippy icing.? Icing is runny? Add more powdered sugar.
• Overly dark cookie edges.? Burnt edges? Reduce oven temperature or move baking sheet to middle rack.

These cookies aren’t just for Halloween; they’re a canvas for your creativity. Use different cutouts or colored icing to match your mood or party theme. The joy in making these is in the chaos—messy icing, cracked edges, and all. So, embrace the imperfections, and enjoy each bite knowing it’s made with your own hands.

Pumpkin cheesecake bars aren’t just about the pumpkin—though that’s key—they’re about the texture dance between creamy filling and crunchy crust. I love how they smell when baking—warm spices filling the air, hinting that fall’s here. Making them feels like a small celebration, especially when you slice through that glossy top and see the bright orange filling.

Why This Recipe Calls Me Back

The balance of spice and sweetness, plus that silky texture—every bite feels like a little autumn hug. I keep returning because it’s forgiving and flexible, perfect for experimenting with toppings or crusts. Plus, the smell of baking pumpkin and cinnamon fills the house with a cozy fall vibe, making it hard not to keep reaching for another slice.

Breaking Down the Key Ingredients

• Graham cracker crust: Provides a crunchy base that’s slightly sweet, grounding the rich filling.
• Cream cheese: Gives the bar its creamy, tangy core—full-fat is best for richness.
• Pumpkin puree: The star, offering a warm, earthy flavor and vibrant color.
• Spices (cinnamon, nutmeg, ginger): Add a cozy warmth; adjust to taste for more or less punch.
• Eggs: Help set the filling; avoid overmixing to prevent cracks.
• Sugar: Sweetens and balances the spices and pumpkin’s earthiness.
• Butter (for crust): Fuses the crust together, adding richness and flavor.

Tools & Equipment You Need

• 9×13 inch baking dish: To hold the crust and filling for baking.
• Mixing bowls: For preparing the crust and filling separately.
• Hand mixer or whisk: To blend the cream cheese and pumpkin mixture smoothly.
• Wire rack: Cooling the bars evenly after baking.
• Spatula: Spreading the crust and smoothing the filling.

Step-by-Step to Pumpkin Cheesecake Bars

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Mix crushed graham crackers, melted butter, and a pinch of salt. Press into the bottom of a 9×13 inch baking dish.

Step 3: In a bowl, beat cream cheese until smooth, then add pumpkin puree, eggs, sugar, and spices. Mix well.

Step 4: Pour the filling over the crust. Bake for 35-40 minutes, until the edges are set and the center slightly jiggles.

Step 5: Let cool completely in the pan on a wire rack. Chill for at least 2 hours before slicing.

Step 6: Serve with a dollop of whipped cream or a sprinkle of cinnamon to finish.

Cooking Checkpoints & Tips

• Ensure the cream cheese is fully softened before mixing for a smooth filling.
• The crust should be firm and golden, not soggy or burnt.
• The filling jiggles slightly in the center when baked; it will firm up as it cools.

Common Mistakes & How to Fix Them

• Cream cheese was too cold, resulting in lumpy filling.? Use softened cream cheese, not cold, for a smooth filling.
• Overbaking caused cracks in the top.? Bake until just set, not overdone, to avoid cracks.
• Skipping chilling made slices messy.? Chill thoroughly to help bars hold their shape.
• Frequent oven door opening led to cracks.? Don’t open the oven too often; sudden temperature changes cause cracks.

These bars bring a cozy, spiced warmth that’s perfect for crisp autumn days. They’re a bit messy to cut, but the creamy, spiced pumpkin filling makes it all worthwhile. Feel free to experiment with different crusts or toppings to make them your own. There’s something about that first bite that makes you want to bake another batch right away.

Halloween is the one time I love to get a little wild in the kitchen, and this trifle is my chaos on a plate. It’s a patchwork of textures and flavors that somehow come together, like a good costume—more fun when a little messy. I’ve made this for years, tweaking it every season, and it’s always a hit.
What I love most is how flexible it is—use what you have, add your own creepy twists. It’s a way to celebrate the season with something sweet and spooky, no fancy skills required, just a bit of playful layering.

Why this spooky treat draws me back each season

The playful chaos of layering, the surprise in every spoon, and the way it sparks childhood memories. It’s imperfect, fun, and always a little messy—just like Halloween itself. It’s my go-to for a quick, festive showstopper that never fails to get smiles, even from the most skeptical guests.

Breaking down the spooky essentials

• Chocolate pudding: Creamy, rich, and velvety. Use store-bought or homemade for that deep cocoa hit.
• Sponge cake or ladyfingers: Soft base that absorbs flavors. Swap with brownies for a denser texture.
• Fruit slices (oranges, berries): Fresh and tart to cut through the sweetness. Brightens up every bite.
• Gummy worms or candy eyeballs: Add that creepy surprise and chewy texture. Use sugar candies for quick fixes.
• Whipped cream: Light, airy topping. Keep it loose for easy piping or dollops.
• Decorative candies and sprinkles: For visual chaos—think bright, shiny, and spooky.
• Edible glitter or colored sugar: Shimmer and shimmer—make it sparkle under the flickering lights.

Tools and equipment for your Halloween trifle

• Large glass trifle dish or clear bowls: Show off the colorful layers and spooky ingredients.
• Mixing bowls: Combine pudding, fruit, and other layers smoothly.
• Whisk or spatula: Mix ingredients evenly without knocking out too much air.
• Spoons for layering and serving: Build the layers carefully and serve with flair.
• Decorating tools (pastry bag, piping tips): Add whipped cream or decorations precisely.

Step-by-step: Assembling your Halloween Trifle

Step 1: Gather your ingredients and equipment first. It’s easier to layer when everything’s close at hand.

Step 2: Prepare your spooky elements—think gummy worms, candy eyeballs, or orange jelly cubes—to add surprises in each spoonful.

Step 3: Start with the base layer: a rich, velvety pudding or custard, chilled and ready to set.

Step 4: Layer your ingredients in a large, clear glass trifle dish or individual cups for a dramatic effect.

Step 5: Alternate layers of cake, pudding, fruit, and your spooky surprises. Keep it loose and fun.

Step 6: Chill the assembled trifle for at least 2 hours—better if overnight—to let flavors meld.

Step 7: Before serving, decorate the top with whipped cream, edible glitter, or themed candies for that final creepy touch.

Cooking checkpoints and tips for a perfect spooky treat

• Ensure pudding is fully chilled before layering to avoid melting or sliding.
• Layer ingredients in a way that each spoonful gets a bit of everything for maximum flavor surprise.
• Watch for over-mixing the pudding; it should be smooth but not whipped to deflate the richness.
• Keep the assembled trifle chilled until ready to serve to maintain freshness and prevent spoilage.

Common Halloween trifle mistakes and how to fix them

• Layering warm pudding melts the other ingredients.? FORGOT to chill pudding—fix by refrigerating for at least 30 minutes before layering.
• Too many candies can make layers soggy.? DUMPED too much candy—fix by adding less at once and spreading it out.
• Burnt or stiff topping ruins the look.? OVER-TORCHED the whipped topping—fix by keeping a close eye and removing early.
• Overstuffed layers make it messy and unappetizing.? CROWDED layers—fix by spacing ingredients evenly for balanced bites.

This Halloween trifle isn’t just about the look; it’s about the chaos of flavors and textures coming together. Every spoonful offers a surprise—creamy, chewy, fruity, and a little spooky. Feel free to personalize with your favorite seasonal treats or tweak the layers to match your spooky theme. It’s messy, fun, and perfect for breaking the ice at any Halloween gathering.

Making ghost meringues isn’t just about the sweet crunch; it’s about capturing a fleeting moment of magic in the kitchen. The way egg whites transform into airy, almost whisper-thin shells feels like summoning spirits from a simple white bowl. This recipe lends itself to playfulness—shape them like wisps, little ghosts, or abstract shadows for a whimsical touch.

Why these ghost meringues keep calling me back.

Their fragile crunch and whisper-light texture make every batch feel like a quiet secret. I love how they vanish quickly, leaving behind only a faint, sugary scent. They’re unpredictable—sometimes perfect, sometimes cracked, but always a small thrill. Making them reminds me that even the simplest ingredients can conjure something fleeting and beautiful.

Ghostly ingredients, with a twist.

• Egg whites: The silent hero, whipped into airy peaks. Use fresh eggs, and avoid yolk contamination.
• Sugar: Refined granulated sugar adds crispness and gloss. Use superfine if you like a smoother finish.
• Cream of tartar: A pinch stabilizes the whites, making them resilient—like spirits that don’t break.
• Vanilla extract: Adds a faint, warm aroma—optional but recommended for a subtle depth.
• Food coloring (optional): A whisper of black or gray makes your ghosts more spooky—use sparingly.

Tools of the spectral trade.

• Electric mixer or whisk: Whips the egg whites to stiff, glossy peaks.
• Baking sheet with parchment: Provides a non-stick surface for the delicate meringues.
• Spoon or piping bag: Shapes the meringue into ghostly forms.
• Oven thermometer (optional): Ensures accurate baking temperature.

Step-by-step guide to crafting ghostly, whisper-light meringues.

Step 1: Preheat your oven to 90°C (194°F). Line a baking sheet with parchment paper.

Step 2: In a clean bowl, whip egg whites until soft peaks form, then gradually add sugar, whipping until stiff, glossy peaks.

Step 3: Spoon or pipe dollops of meringue onto the prepared sheet, creating irregular, ghostly shapes.

Step 4: Bake for 1.5 hours, then turn off the oven and leave the meringues to dry out for another hour.

Step 5: Let cool completely before handling. They should be crisp and fragile, with a faint shimmer.

Step 6: To serve, gently peel them off the parchment. They’re best enjoyed within a day or two, when they still whisper their airy sweetness.

Cautionary tales and tips for perfect ghost meringues.

• Ensure your bowl and beaters are spotless, free of grease or yolk, for stiff peaks.
• Watch the oven temperature carefully; too hot and they will brown, too cold and they won’t crisp.
• Listen for a crackling sound during baking; it’s a sign they’re drying out properly.
• If they crack or won’t hold shape, check your whisking technique or try adding a pinch of cream of tartar.

Avoid these ghostly pitfalls.

• Egg whites won’t whip properly.? Use a clean, grease-free bowl to get stiff peaks.
• Meringues stay moist or collapse.? Bake at exactly 90°C (194°F) and leave oven off after baking.
• Peaks are floppy or won’t hold shape.? Add a pinch of cream of tartar for stability.
• They crack or deflate.? Don’t open the oven door early; it shocks the meringues.

These ghost meringues are a little haunting, a little beautiful, and utterly fragile. They don’t last long once you start nibbling, so best to make them just before your gathering or quiet moment. Play with their shapes, make them look more like spirits, or keep them simple—either way, they’re a fleeting delight. Enjoy the quiet thrill of these airy, sweet whispers, and let them fade as quickly as a ghost in the night.

Brownies are a Halloween staple, but I like to take them a step further—adding a hidden center that surprises and delights. The gooey caramel or peanut butter core transforms a simple brownie into a playful, spooky centerpiece. It’s a way to bring a little chaos into the kitchen while still ending up with something delicious.

Why I keep making these Halloween brownies

They’re chaotic and unpredictable, just like Halloween night. The surprise center always gets a giggle and a satisfied sigh. Plus, they’re simple enough to whip up but impressive enough to wow a crowd. I love how flexible the recipe is—variations are endless, and that keeps it fresh year after year.

Ingredients that make or break the spooky effect

• Dark chocolate: Rich, intense flavor that melts into a luscious base. Use good quality for depth, or substitute with semi-sweet chocolate.
• Butter: Adds moisture and helps the brownies stay fudgy. Swap with coconut oil for a dairy-free version.
• Sugar: Sweetens and helps create that shiny crust. Brown sugar can add a caramel note.
• Eggs: Bind the batter and give structure. Use fresh eggs for best results.
• Flour: Keeps the brownies tender, but don’t overmix to prevent toughness.
• Caramel or peanut butter: Surprise center that adds gooeyness and a salty-sweet punch. Can be replaced with Nutella or marshmallow fluff for different surprises.
• Vanilla extract: Enhances the chocolate flavor with a warm note. Always use real vanilla if possible.

Tools of the trade for spooky brownies

• Mixing bowls: To combine ingredients smoothly and evenly.
• Heatproof bowl: For melting chocolate and butter without mess.
• 20x20cm (8×8 inch) baking pan: Holds the brownie batter during baking.
• Parchment paper: Prevents sticking and makes cleanup easier.
• Toothpick or skewer: To check doneness and test the center.

Step-by-step to Spooky Brownies

Step 1: Preheat your oven to 175°C (350°F). Line a 20x20cm (8×8 inch) baking pan with parchment paper.

Step 2: Melt 200g (7 oz) of dark chocolate and 125g (1/2 cup) butter together in a heatproof bowl over simmering water, stirring until smooth.

Step 3: In a separate bowl, whisk 2 eggs with 150g (3/4 cup) sugar until light and fluffy, then stir in 1 teaspoon vanilla extract.

Step 4: Fold the melted chocolate mixture into the eggs and sugar, then sift in 100g (3/4 cup) of all-purpose flour. Mix until just combined.

Step 5: Pour half of the batter into the prepared pan. Drop spoonfuls of caramel or peanut butter in the center, then cover with the remaining batter.

Step 6: Bake for 20-25 minutes until a toothpick inserted in the center comes out with moist crumbs. The edges should be set, but the middle still slightly gooey.

Step 7: Allow to cool in the pan for 15 minutes, then transfer to a wire rack. Let it cool completely before cutting into squares.

Cooking checkpoints and tips to keep in mind

• Watch the edges as they turn darker and pull away slightly from the pan for perfect doneness.
• Gently jiggle the pan; the center should be just set and slightly gooey.
• Use a toothpick to check; it should come out with moist crumbs, not wet batter.
• If the top cracks too much, cover with foil and bake a few extra minutes to prevent over-baking.

Avoid these common brownie pitfalls

• Adding cold eggs straight from the fridge.? Use room temperature eggs to ensure smooth mixing.
• Leaving brownies in the oven too long, making them dry.? Bake for the right time, don’t overdo it.
• Oven running hotter or cooler than dial indicates.? Check the oven temperature with an oven thermometer.
• Baking with batter full of air pockets, causing uneven texture.? Gently tap the pan to remove air bubbles.

These brownies are messy, fun, and a little spooky. They’re perfect for a Halloween treat that’s not just about the look but also about the deep, fudgy flavor with surprise pockets of caramel. Feel free to add some orange and black sprinkles or even glow-in-the-dark icing if you’re feeling festive. Enjoy customizing this simple recipe into your own creepy creation.

I’ve always loved the idea of turning something ordinary into a tiny piece of magic. These witch hat cupcakes started as a joke between friends, but they’ve become a seasonal staple. The best part? They’re simple enough for a weekend project but look impressively spooky. It’s like baking a little spell with every batch.

Why I Keep Coming Back to These Cups

They’re a reminder that baking can be playful and not just about perfect results. Each batch feels like a tiny rebellion against the ordinary. Plus, the smiles from friends and kids make every effort worth it. They’re a small celebration, no matter the season.

Breaking Down the Magic: Key Ingredients

• All-purpose flour: Gives structure and body to the cupcakes, like a blank canvas.
• Granulated sugar: Sweetens and tenderizes, balancing the rich butter.
• Butter: Adds richness and a tender crumb—go real butter for best flavor.
• Eggs: Bind everything together, creating a moist crumb.
• Dark cocoa powder: For that deep, smoky chocolate flavor—use Dutch-processed for less acidity.
• Milk: Moistens the batter, making cupcakes soft and fluffy.
• Black food coloring or dark fondant: Turns the decorations into eerie, witchy hats—trust your eye, add gradually.

Tools and Equipment for Witch Hat Cupcakes

• Muffin tin: Holds the cupcakes as they bake and helps maintain shape.
• Mixing bowls: Combine ingredients thoroughly.
• Electric mixer: Cream butter and sugar efficiently.
• Piping bag and tips: Decorate the cupcakes with frosting.
• Fondant or black icing: Create the hat’s shape and details.

Step-by-Step Guide to Crafting Your Witch Hat Cupcakes

Step 1: Preheat your oven to 180°C (355°F).

Step 2: Line a muffin tin with paper liners.

Step 3: Mix your dry ingredients: flour, sugar, baking powder, a pinch of salt.

Step 4: Cream butter and sugar until light and fluffy, about 3 minutes.

Step 5: Add eggs one at a time, then vanilla extract.

Step 6: Alternate adding milk and flour mixture, starting and ending with flour.

Step 7: Fill cupcake liners about 2/3 full with batter.

Step 8: Bake for 20-22 minutes, until a toothpick comes out clean.

Step 9: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.

Step 10: Once cooled, frost with your favorite frosting, preferably a dark chocolate or black icing.

Step 11: Use a cone-shaped piece of fondant or black icing to create the hat brim.

Step 12: Add a small triangle of fondant on top to mimic the hat’s point.

Step 13: Decorate with candy or sprinkles for extra magic.

Cooking Checkpoints & Tips for Witch Hat Cupcakes

• Ensure oven is fully preheated before baking.
• Cupcakes should be golden on top, not too pale or burnt.
• Frosting should be firm enough to hold the hat shape.
• Fondant or icing needs to be dry and set, not sticky.

Common Mistakes & How to Fix Them

• Fondant collapsing or not holding shape.? TOO FLAT HATS. Use thicker fondant or double-layer decorations.
• Dry, crumbly cupcakes.? OVER-BAKED CUPCAKES. Reduce oven time or lower temperature slightly.
• Frosting sliding off or melting.? FROSTING MELTING. Chill cupcakes before frosting or use a stiffer frosting.
• Decorations falling over.? HATS NOT STANDING. Use a small amount of edible glue to secure.

These cupcakes are more than just treats; they’re a tiny act of mischief, perfect for Halloween or any playful gathering. Don’t stress about perfection—make each one a little different, like little spells cast in batter. Enjoy the process and the delighted faces when you unveil these cute, creepy hats.

I’ve always loved the shape and texture of pretzels, but I never quite got the hang of making the traditional twist without it turning into a sticky mess. These monster bites? They’re my lazy, chaos-friendly version that still captures that salty chew and shiny crust. Plus, they’re perfect for popping into your mouth during a movie marathon or a quick snack attack.

Why Do I Keep Coming Back to These?

They’re a nostalgic chaos snack that feels like a treat from childhood but with a grown-up chew and salt balance. The process is simple enough to make in a pinch, yet the result feels indulgent and satisfying. Plus, they’re endlessly customizable—add cheese, spice, or even a drizzle of honey. No matter how often I make them, I never get tired of that salty, chewy bite.

Breaking Down the Ingredients

• Active dry yeast: Gives the dough that lively rise, making bites fluffy inside and chewy outside.
• Warm water: Activates the yeast; should be lukewarm, not hot. Swap for beer for a malty twist.
• All-purpose flour: The backbone of the dough, providing structure and chew. Whole wheat works if you want a nutty flavor.
• Baking soda: Creates that shiny, chewy pretzel crust when boiled in it. Baking powder won’t give the same effect.
• Coarse sea salt: Sprinkled on top for that punch of saltiness—look for flaky salt for maximum crunch.
• Egg wash: Makes the pretzel surface glossy and golden; a splash of milk can substitute in a pinch.
• Butter: Adds richness and flavor at the end; use melted, and consider garlic butter for extra flair.

Tools & Equipment You’ll Need

• Mixing bowls: For combining ingredients and letting the yeast activate.
• Large pot: To boil the pretzels in the baking soda bath for that signature crust.
• Slotted spoon: To remove the pretzels from boiling water without losing their shape.
• Baking sheet with parchment: To ensure the pretzels don’t stick and bake evenly.
• Pastry brush: For brushing on egg wash and melted butter for that glossy finish.

The Making of Monster Pretzel Bites: Step-by-Step

Step 1: Start by activating your yeast in warm water and a pinch of sugar—wait until it foams, about 5 minutes, to make sure it’s alive.

Step 2: Mix flour, salt, and sugar in a large bowl. Pour in the yeast mixture and knead until dough is smooth and elastic, about 8-10 minutes.

Step 3: Shape the dough into small balls, about the size of a golf ball. Prepare a baking soda bath in a large pot, bring it to a boil.

Step 4: Drop the dough balls into the boiling baking soda water, a few at a time, and cook until they puff up and float, roughly 30 seconds.

Step 5: Remove with a slotted spoon and place on a baking sheet lined with parchment. Brush with beaten egg and sprinkle generously with coarse salt.

Step 6: Bake at 220°C (430°F) for 12-15 minutes, until golden and chewy.

Step 7: Finish with a brush of melted butter and a sprinkle of sea salt right out of the oven.

Cooking Checkpoints & Tips to Keep in Mind

• Yeast foams up nicely? If not, your water might be too hot or too cold—aim for lukewarm, around 37°C (98°F).
• Dough should be elastic and slightly tacky but not sticky—add flour or water sparingly to adjust.
• Baking soda bath should be boiling before adding dough—this helps achieve that chewy, shiny crust.
• Watch the oven—overbaking can make bites dry, underbaking leaves them doughy and undercooked.

Common Mistakes & How to Fix Them

• Yeast didn’t activate properly.? YEAST DIDN’T FOAM? → Use water around 37°C (98°F), not too hot or cold, and wait a full 5 minutes.
• Dough is sticky or difficult to shape.? Dough is too sticky? → Dust lightly with flour and knead a bit more to develop gluten.
• Pale, underdone appearance.? Pretzels are pale? → Increase baking time slightly or brush with more egg wash before baking.
• Overbaking or too high temperature.? Pretzels are hard or dry? → Don’t overbake, keep an eye for that golden hue.

These bites are a messy, joyful mess. They’re perfect for a chaotic game night or a lazy weekend treat. Feel free to dip them in mustard, cheese, or just enjoy their salty chew on their own. The best part? You can toss in some shredded cheese or spicy pepper flakes before baking for extra personality.

As the leaves outside crunch underfoot, I find comfort in whipping up these creepy cookies. They’re perfect for sharing with friends who love a good scare, or for a solo spooky baking night that leaves your fingers sticky and your spirits high. This holiday, embrace the chaos — because what’s Halloween without a little delicious disaster?

So let your imagination run wild in the kitchen, and don’t shy from the delicious mess. There’s something satisfying about crafting these eerie treats—and even more so watching friends and family recoil and laugh when they see them. This season, celebrate the fun of spooky baking that heightens every gory detail.