Creepypasta Recipes

These recipes are mostly taken from the Creepypasta Wiki; all original authors are credited. Some of these may also be humorous.

=Page Contributors=
 * Idontcareaboutusernamestbh - Page Creator

Alien Brain Hemorrhage
Author: Auserofepicfeelness

This will show how to make an alien brain hemorrhage cocktail.
 * 1) Fill a shot glass halfway with peach schnapps.
 * 2) Gently pour Bailey's Irish Cream on top.
 * 3) After the shot is almost full, carefully add a small amount of blue curacao.
 * 4) After it settles, add a small splash (or a few drops) of grenadine syrup.

Apple Biters
Author: ClericofMadness

Needed items: Apples and Silvered Almonds. Quarter and core an apple, cut out a wedge from the skin side of each quarter, then press slivered almonds in the place for teeth.

Beef Dinner in a Pumpkin
Author: Beef Dinner in a Pumpkin

2 lb. lean hamburger

1 (8-12") diameter fresh pumpkin or squash (hubbard or turban)

3 garlic cloves, minced

1 med. onion, chopped

12 sm. mushrooms, sliced

1 med. bell pepper

1 1/4 c. uncooked rice

1 1/4 tsp. salt

1/2 tsp. pepper

5 tbsp. butter

1 #303 can stewed tomatoes

2 c. beef broth

1/4 c. grated Cheddar or Longhorn cheese

Parsley sprigs

8 to 12 cherry tomatoes


 * 1) Wash the pumpkin and cut the top stem out to create a lid. Scoop out the seeds and stringy fibers. Melt the butter but only 2 tablespoons and take a plastic sandwich bag to dip into the melted butter to oil the inside of the pumpkin. Turn the pumpkin on its side and remove to sprinkle inside with 1/2 teaspoon salt.


 * 1) Saute onion, mushrooms, bell pepper, and garlic in the remaining 3 tablespoons butter. Add the 2 pounds lean hamburger, brown, and drain. Then add the rice and stir until thoroughly mixed. Add the remaining salt and pepper, the stewed tomatoes, and the beef broth and bring to a boil. Boil for 2 minutes then fill the pumpkin with this mixture. Replace the pumpkin lid and place the pumpkin in a shallow greased baking pan.


 * 1) Bake approximately 1 to 1/2 hours at 350 degrees. Pumpkin is ready when tender and should remain firm enough to hold the filling without danger of collapsing. If necessary, more beef broth can be added as needed. When baked, remove from the oven, lift lid and sprinkle inside with the 1/4 cup cheese. Return pumpkin to oven without lid until cheese is melted. Remove from oven, replace lid and garnish around the bottom of the pumpkin with fresh parsley and cherry tomatoes. Serve from the pumpkin, scraping some of the pulp into each serving.

Bite-Sized Pumpkin Cupcakes
Author: Shinigami.Eyes

These adorable little cupcakes are a great fall treat! On top of that, they’re low calories for those who are trying to diet and keep in shape!


 * 1 cup self-rising flour
 * 2/3 cup (packed) golden brown sugar
 * 2 teaspoons pumpkin pie spice
 * 1 large egg
 * 1/2 cup canned pure pumpkin
 * 1/3 cup vegetable oil
 * 1/3 cup sour cream
 * 1 1/2 teaspoons vanilla extract
 * Chopped crystallized ginger (optional)
 * 1 8-ounce package cream cheese, room temperature
 * 1/2 cup (1 stick) unsalted butter, room temperature
 * 2 cups powdered sugar
 * Orange and black food coloring (see note); orange, black, white, and yellow candies and sugar crystals
 * Special Equipment: Mini muffin pans 13/4x1-inch paper liners


 * 1) Preheat oven to 350°F.
 * 2) Line 24 mini muffin cups with 1 3/4x 1-inch paper liners.
 * 3) Mix flour, golden brown sugar, and pumpkin pie spice in large bowl.
 * 4) Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl.
 * 5) Add mixture to dry ingredients; stir to fully combine.
 * 6) Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
 * 7) Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
 * 8) Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
 * 9) Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.

Black Shadow
Original author is unknown.


 * 1 lemon wedge
 * Sugar
 * 1 shot vodka
 * 2 drops black food coloring
 * Moisten rim of a martini glass and coat with sugar. Refrigerate until ready to serve. Mix vodka and coloring. Shake in a cocktail mixer, filled halfway with ice. Strain into chilled glasses and serve.

Blood Cakes
Original author is unknown.

Ingredients for MAIN CAKES. 100g self-raising flour. 2 medium eggs. 100g caster sugar. 100g soft butter. 15ml of red food colouring. (you can double, triple and quadruple this recipe if needed). This batch can make 12-24 depending on the cake cases you use.

STEP 1

Weight the ingredients.

STEP 2

Sieve flour and sugar into a mixing bowl.

STEP 3

In my personal opinion its quicker to MELT the butter (this works for better interaction with kids AND means no cleaning your electric mixer).

STEP 4

Beat the eggs until they have a nice yolk colour.

STEP 5

Mix the beaten eggs and melted butter into the mixing bowl.

STEP 6

Use a wooden spoon to mix it all up until the mixture is half done (should almost be a pale colour)

STEP 7

Mix in the food colouring (if its not quite the colour you want just add a little bit more).

STEP 8

Put into the cake cases (if any mixture is left over dribble it on the outside of the cake cases).

STEP 9

Bake at 175 degrees for 20–30 minutes (depending on the size).

STEP 10

Take out of the oven and leave to cool on a wire tray (or counter-top, I'm not fancy).

STEP 11

Use sprinkles, sweets and even some more red colouring to make your cakes look creepy.

Thanks for reading, enjoy your blood cakes!

Bloody Meatballs
Author: Cheese Lord

1 14 oz can jellied cranberry sauce

1 12 oz bottle ketchup 2 lb bag frozen, pre-cooked, cocktail sized meatballs.

Combine sauces in large suacepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes, or until meatballs are heated through; stir occasionally.

Bones Bread
Author: Cheese Lord

Ingredients 3 eggs, beaten 2 teaspoons almond extract 1 1/2 teaspoons ground cloves 4 teaspoons baking powder 2 cups confectioners' sugar 2 cups all-purpose flour Directions
 * 1) In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.
 * 2) Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
 * 3) Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.

Brittle Meringue Bones
Original author is unknown.

3 large egg whites

1/4 tsp. cream of tartar

1/8 tsp. salt

2/3 cup white sugar

1/2 tsp. vanilla

Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla.

Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy.

Makes 4 to 5 dozen small finger-sized bones.

Butterbeer
Author: Cheese Lord

1 cup butterscotch schnapps

7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.

Serve with a side of candied caramel sponge cakes.

Candy Apple Punch
Author: Cheese Lord

6 cups cranberry-apple drink

3 cups water

15 hard cinnamon candies

1 (6-ounce) can thawed limeade concentrate, undiluted

Preparation

Combine all the ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven, and cook over medium heat until thoroughly heated.

Candy Corn Pizza
Author: Cheese Lord

On plain, sauced pizza dough: Put white cheese in the middle then a ring of orange and the crust makes the yellow layer so that when you cut it into triangles it is colored just like candy corn after baking.

Caramel Apples
Author: Cheese Lord

To make enough caramel for 8 apples, unwrap two 14-oz packages of vanilla caramels. Melt in a saucepan over low heat with 2 tbsp water; stir frequently. Dip apples in hot caramel, spooning caramel over apple. Cool 30 minutes on buttered foil. Top with any of the following:

Red Cinnamon Candies

Peanuts, salted or honey roasted

White Chocolate, melted

Banana chips, Drizzle of smooth peanut butter

Milk and Dark Chocolates, melted

Chopped Pecans (toasted), Shaved Coconut (toasted)

Apple Pie Spice OR Chili Powder (dusting)

Toffee Chocolate Bar, melted

Granola Cereal, candy-coated milk chocolate pieces

Orange Zest (coarsely shredded), drizzle of honey.

Cheese-O-Lanterns
Original author is unknown

Ingredients 3 green onions, divided 2 pkg. (8 oz. each) Cream Cheese, softened 1 pkg. (8 oz.) Shredded Cheddar Cheese, divided 1/4 cup finely chopped red peppers 2 slices pepperoni Directions Cut 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour. Shape into ball; roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.

Chocolate Spiderweb Cookies
Author: Cheese Lord

Ingredients

1 cup all-purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking soda

1/8 teaspoon salt

1/3 cup vegetable shortening

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg white

Cooking spray

2 cups powdered sugar, sifted

3 tablespoons 2% reduced-fat milk

Preparation

Preheat oven to 350º.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy.

Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended. Add vanilla and egg white; beat well. Add flour mixture; beat until well blended.

Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze 2 hours or until very firm.

Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on baking sheets coated with cooking spray. Bake at 350º for 10 minutes or until set. Remove from pans; cool completely on wire racks.

Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth. Spoon into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Working with 1 cookie at a time, pipe 3 concentric circles onto each cookie. Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web."

Creepypasta Recipe
Credit to epicurious.com for the original recipe.

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween?

Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, except that the flavors work well together. Really well. So much so that you'll be making this pasta combination again and again, long after the jack-o-lanterns have disappeared.


 * 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
 * 2 orange bell peppers, cut into 1-inch pieces
 * 4 garlic cloves, thinly sliced
 * 1 tablespoon thyme leaves
 * 1/2 teaspoon hot red pepper flakes
 * 1/4 cup extra-virgin olive oil
 * 1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)*
 * 1/2 cup pitted Kalamata olives, chopped


 * If you can’t find black linguine, spaghetti or ink pasta, simply use black food coloring. If you can’t find black food coloring, use a primary color dye box’s colors. Combine two parts red, two parts yellow, one part blue, and one part green.


 * 1) Preheat oven to 425°F with rack in middle.
 * 2) Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
 * 3) While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
 * 4) Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

Evil Eye Tacos
Author: Cheese Lord

1 lb. ground beef

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

12 Taco Shells

3/4 cup Thick and Chunky Salsa

3/4 cup Sour Cream

1 can (2-1/4 oz.) sliced black olives, drained

Make It:
 * 1) HEAT oven to 350°F.
 * 2) MIX meat and seasoning mix; shape into 36 (1-inch) balls. Place in 15x10x1-inch pan.
 * 3) BAKE 15 to 20 min. or until done (160ºF).
 * 4) FILL each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to resemble eyeballs.

Halloween Blondies
Author: Cheese Lord

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons coarse salt

1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)


 * 1) Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.


 * 1) In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.


 * 1) Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 2 days.)

Kitty Litter Cake
Author: Cheese Lord

1 (18.25 ounce) package German chocolate cake mix

1 (18.25 ounce) package white cake mix

2 (3.5 ounce) packages instant vanilla pudding mix

1 (12 ounce) package vanilla sandwich cookies

3 drops green food coloring

1 (12 ounce) package tootsie rolls

Kitty Litter Box and Liner

Pooper Scooper

Serve with the pooper scooper for a gross Halloween dessert.
 * 1) Prepare cake mixes and bake according to package directions (any size pan).
 * 2) Prepare pudding according to package directions and chill until ready to assemble.
 * 3) Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
 * 4) When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
 * 5) Line kitty litter box with the kitty litter liner. Put cake mixture into box.
 * 6) Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
 * 7) Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs.

Macabre Potatoes
Author: Cheese Lord

2/3 cup whole blanched almonds

2 red bell peppers

1/8 teaspoon teaspoon pimenton (smoked hot paprika)

1/4 cup loosely packed mint leaves

1 teaspoon teaspoon sherry vinegar or red-wine vinegar

1 small garlic clove

Coarse salt

1 1/2 tablespoons extra-virgin olive oil

1 pound mixed baby red and Yukon Gold potatoes


 * 1) Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool.
 * 2) Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
 * 3) Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl.
 * 4) Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side.

Mummy Cupcakes
Author: Cheese Lord

The only thing you need to take off this dessert to enjoy is the wrapper.

To make them, follow these steps:


 * 1) Start with frosted store-bought or homemade cupcakes.
 * 2) Use a pastry bag with basket-weave tip to pipe on white frosting.
 * 3) Pipe red frosting on for the mummy's eyes.
 * 4) Make two dots with black frosting to make the pupils

Nutter BOOtter
Author: Mr. Pengy

INGREDIENTS


 * 1 pkg. Nutter Butter Peanut Butter Cookies
 * White Chocolate Morsels or vanilla candy coating squares
 * Mini Chocolate Chips
 * Waxed Paper

DIRECTIONS

Melt the white chocolate in a double boiler or in the microwave. Place each cookie in the chocolate and coat both sides. Lift out with a fork and place on waxed paper. Add mini chocolate chips for eyes while white chocolate is still soft.

Skeleton Cupcakes
Author: Cheese Lord

Skeleton Cupcakes These skeleton-inspired cupcakes create a spooky Halloween treat.

To make them, follow these steps:


 * 1) Start with frosted store-bought or homemade cupcakes.
 * 2) Place a large candy mint on top of a chocolate frosted cupcake; decorate face with icing.
 * 3) Arrange licorice pastels to make arms and legs.
 * 4) Place small mints at the bottom of the legs for feet.
 * 5) Use white sprinkles to make the skeleton's ribs.

Spoooky Cups
Original author is unknown


 * 3-1/4 cups cold milk
 * 2 pkg. (1.4 oz. each) Jell-O Chocolate Instant Pudding
 * 1 tub (8 oz.) Cool Whip, thawed, divided
 * 1 pkg. (6-1/2 oz.) Chocolate Sandwich Cookies, crushed, divided
 * 30 miniature semi-sweet chocolate chips


 * 1) Beat milk and pudding mixes in large bowl with whisk 2 min. Gently stir in 1/2 each of the Cool Whip and cookie crumbs.
 * 2) Spoon 1 Tbsp. of the remaining crumbs into each of 15 cups; top with layers of pudding mixture and remaining crumbs.
 * 3) Drop remaining Cool Whip by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

Transylvania Punch
Author: Cheese Lord


 * 2 cups water
 * 1 3-ounce package cherry-flavored gelatin
 * 4 12-ounce cans lemon-lime carbonated beverage or ginger ale, chilled


 * 1) In a medium saucepan bring 2 cups water to boiling. Transfer to a bowl. Add gelatin and stir until gelatin is dissolved. Cover and chill 4 hours or overnight.
 * 2) To serve, pour about 1 cup of ginger ale into a glass. Add a spoonful of the chilled gelatin. (Gelatin should float atop beverage.) If desired, stir together just before drinking. Makes six servings.