Conjure up spooky treats for Halloween

(Black cats are a signature of Halloween/Gannett News Service photo)

Halloween food begs to be different — it's a time for playing with food to conjure up ghoulish treats.

Today's Busy Cook page in the Journal features recipes for Bloody Eyeball Cupcakes and Goblin Pies (oh, my!).

Here are two more recipes from The Associated Press that are easy to make and fun for Halloween treats.

I never toss out the seeds from my pumpkin after carving it. Toasted pumpkin seeds make a delicious snack. My favorite way to roast them is with a splash of Tamari and a pinch of sea salt.
You can get more creative and use different spices for added flavor, such as this recipe that calls for five-spice powder.

(Don't toss the seeds after carving your pumpkin; spice them up then roast for a healthful treat/Associated Press photo)

Five-Spice Roasted Pumpkin Seeds

Start to finish: 60 minutes (10 minutes active)
Makes 2 cups

1. 2 cups raw pumpkin seeds (seeds from 1 medium sweet pumpkin)
2. 3 tablespoons melted butter
3. 2 tablespoons soy sauce
4. 1 tablespoon sugar
5. 1/2 teaspoon five-spice powder

• Heat the oven to 300 F.
• In a colander, rinse the seeds thoroughly under cold water to remove as much of the pulp as possible. Spread the wet seeds on several paper towels to remove excess moisture.
• In a small bowl, combine the pumpkin seeds, melted butter, soy sauce, sugar and five-spice powder; stir to coat well.
• Spread the seeds on a rimmed baking sheet and roast, stirring occasionally, until golden brown, 35 to 45 minutes. Check the seeds frequently to prevent burning. Cool for at least 20 minutes before serving.

This recipe for spooky ghost treats is a snap to make with store-bought fondant (cake icing that looks and feels like clay) and marshmallows.

(Use icing gel to give a little personality to these toothsome ghosts/Associated Press photo)

Fondant Ghosts

Start to finish: 5 minutes
Makes 1 ghost

1. Cornstarch
2. 1- to 2-inch chunk white fondant
3. 1 large marshmallow
4. Black decorating gel

• Lightly dust the counter and your hands with cornstarch to prevent the fondant from sticking.
• Gently knead the fondant in your hands until soft. Break off a small piece and roll it into a ball. Place the ball on top of one end of the marshmallow to create a rounded head shape for the ghost.
• Form the remaining fondant into a ball, then use a rolling pin to flatten it into a circle about 1/8 inch thick and 4 inches round. If desired, use a biscuit cutter to create a perfect circle.
• Drape the fondant over the prepared marshmallow, shaping and folding it to create flowing sides. Use the decorating gel to draw a face. The ghost can be decorated with candy, pretzels or other foods.

(Recipe adapted from Better Homes and Gardens’ “Halloween Tricks & Treats,” 2008)