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9 Ways to Spookify Brandless Goods for a Halloween Party
Sarah Montgomery
By Sarah Montgomery
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What’s your gluten-free brownie mix being for Halloween? … A ghost, of course! This Halloween, take some time to spookify your treats. From spider chocolate creme cookies to pumpkin hummus and kettle chips, these fun recipes will dress up your Brandless goods. They’re perfect for hosting a Halloween party, sharing with kids’ classes, or bringing to the office.

Spider Cookies

by @cakedesignbysheri

Prep time

Approximately 30 minutes (excluding wait time)

Servings

6 people ( 2 cookies each)

Ingredients

Instructions

  1. Dip each cookie into the white icing, so that only one of the sandwiched cookies is covered. Allow cookies to dry for approximately 1 hour, or until dry to the touch.
  2. Pipe a small dot of black icing into the center of the cookie.
  3. Place a chocolate bite on top.
  4. Pipe 8 spider legs around the chocolate bite. Add a spider web strand to the top of the cookie. To achieve the spider’s web cookie, simply pipe thin lines onto the dipped cookie in a web shape.
Spooktacular Ghost Brownies

by lana_bakes

Halloween treats are some of my favorite things to bake, and not just because they give me an excuse to use the totally underrated word “spooktacular”. These ghost brownies are always a big hit because they are delicious and so dang cute. Even better, they are surprisingly simple to make. I baked this batch with the gluten-free Brandless brownie mix and was so impressed with how fudgey and chocolatey the brownies are.

Yield: 9 brownies

Prep time: 10 minutes

Total time: 1 hour and 15 minutes

Ingredients

Brownies:

Decoration:

  • 9 marshmallows
  • 1 tube of white frosting
  • 1 black gel writer

Instructions

  1. Prepare the brownies according to the baking instructions on the back of the box. Allow the brownies to cool before cutting and decorating them. I used an 8×8” pan for my brownies and cut them into 9 squares.
  2. Once the brownies are cool, it’s time to construct the ghosts! Dab a small bit of frosting on the bottom of a marshmallow and stick it on top of one of the brownies. The frosting will help keep the marshmallow in place while you decorate them.
  3. Heat up 1 cup of frosting in the microwave or over low heat on the stove until it’s easy to pour. Let it cool for a minute before using a spoon to pour about 1 tablespoon of frosting over the marshmallow. The frosting should cover most of the marshmallow so it resembles a ghost.
  4. Repeat this process with all 9 marshmallows. Set the brownies aside for 10 minutes while the frosting hardens.
  5. Once the frosting has completely hardened, use your black gel writer to draw on a little ghost face.
Frankenstein Blondies

by lana_bakes

These Frankenstein blondies are another Halloween hit. The blondies themselves are perfectly sweet and chewy and pair nicely with the vanilla buttercream.

Oogie Boogie Cake

by @cakedesignbysheri

If you love to bake, this cake’s the perfect spooky challenge! Find the recipe here.

Halloween Witches’ Fingers

Recipe courtesy of Brenda Bennett, Sugar-Free Mom. These witches’ fingers are creepy and fun at the same time!

Prep Time 20 minutes

Total Time 50 minutes

Yields: Approximately 4 dozen cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup erythritol or other sugar-free sweetner
  • 3 Tablespoons heavy cream or milk of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla liquid stevia
  • 1 teaspoon liquid chlorophyll or green food coloring
  • 1 1/4 cup gluten-free flour
  • 2 bags raw almonds

Instructions

  1. Preheat oven to 300 F.
  2. In a stand mixer add butter, erythritol and blend until smooth.
  3. Pour in cream, vanilla extract, stevia, and chlorophyll and blend until combined well.
  4. Slowly add in flour until incorporated.
  5. Line a baking sheet with parchment paper.
  6. Roll dough into one inch balls or about 1 teaspoon of batter each.
  7. Roll each ball between your fingers where your knuckles join, about 2 1/2 inches in length for each finger.
  8. Use a toothpick to makes lines at each knuckle indent on finger cookie.
  9. Press an almond on the tip for the nail.
  10. Bake cookies for 30 minutes.
  11. Let cool 15 minutes and keep in an airtight container to store.
Bat Cookies

Recipe courtesy of Amanda at A Few Shortcuts.

Ingredients

Instructions

  1. Twist one cookie into two separate round pieces. Usually, the icing sticks to one side. Take the side without the icing and cut it in half. This will be your bat wings.
  2. Carefully push them into a second sandwich cookie to form your bat.
  3. Take some of the icings from the other half of the cookie you twisted and use it to stick on the candy eyeballs. Voila! Bat cookies.
Dirt With Worms Cupcakes

A classic Halloween twist combining three most-loved Brandless products: brownie mix, chocolate creme cookies, and gummy worms.

Ingredients

Instructions:

  1. Cook your brownie mix in cupcake wrappers  and allow them to cool completely.
  2. Make your chocolate frosting and set aside.
  3. Pulse your cookies into a fine crumb and put them in a medium sized bowl.
  4. Frost your cupcakes.
  5. Dip your frosted cupcakes into the cookie crumbs to completely the cupcake with your “dirt”.
  6. Lay your gummy worms on top of your dirt and serve.
Pumpkin Pecan Hummus with a Toasted Coconut Sugar Topping + Kettle Chips

by @veganessential

Football has started, fall has begun, and Halloween is right around the corner! This combo of a sweet hummus with savory Brandless kettle chips works so well together.

Ingredients

Blend dry ingredients together in a food processor, then add oil and syrup to loosen mixture until silky smooth. Garnish with coconut sugar and hit with a torch to caramelize. Serve with kettle chips, sweet potato crisps, pita chips, or veggies.

Berry Bloody Smoothie

by @sweatersipper

Makes 64 ounces, 8 cups

Prep time: 15 minutes total for chopping and blending

Ingredients

Instructions  

  1. Add strawberries, blueberries, and beets to the blender.
  2. Add coconut water and lemon juice.
  3. Top with milled flax seed and black chia seeds.
  4. Blend together.
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