I have a lot of fun thinking of themed foods for Halloween. This year would be the Nocturne Heartless from Kingdom Hearts! I divided this guide into three parts: the easy skinny chocolate cupcakes, the dark black frosting (regular and low-fat version), and the printable pattern for the decor.

For the frosting, I researched around for dark and black frosting ideas that were naturally colored since I don't like using artificial coloring. I came across a blog that recommended using Black Cocoa Powder. The frosting uses natural dark cocoa powder to darken the color, and once it oxidizes it turns into a jet black (although I only managed a very dark brown). I purchased it from Amazon.

Bake the cupcakes

Easy Skinny Chocolate Cupcakes

Yields 18 - 20 cupcakes. Ingredients:

1 15.25oz boxed chocolate cake mix
1 cup Greek Yogurt
1 cup water

Instructions

1. Preheat oven to 350 degrees. In a large bowl, mix Greek yogurt and water. Add the boxed chocolate cake mix and mix thoroughly.
2. Line a cupcake pan with cupcake liners (use red, blue, yellow, and green for the Heartless Nocturne). Fill each cup with batter about 2/3 full. Bake for 15 - 18 minutes.

Make the frosting

Regular Dark Buttercream Frosting

4oz butter, softened (1 stick)
2 cups powdered sugar
1/2 cup black cocoa powder
1 teaspoon vanilla extract

Instructions

1. In a large bowl, use a hand mixer and beat the softened butter for one minute until light and fluffy.
2. Add powdered sugar, cocoa powder, and vanilla extract. Beat again to mix.
3. Turn hand mixer off and use a spoon to gently mix everything thoroughly. Frosting will darken as the cocoa oxidizes.

Low Fat Dark Frosting

***Please note I have not tried this method with the black cocoa power. It works fine with vanilla, I changed it a little for the dark version.***

1 small 3.5oz box instant chocolate pudding mix
1 cup low fat or skim milk
1/2 cup black cocoa powder
1 tsp vanilla extract
1 8oz container fat free whipped topping (like Cool Whip), thawed

Instructions

1. In a large bowl, stir together the pudding mix, milk, cocoa powder, and vanilla extract until thickened.
2. Fold in the whipped topping.
3. Spread or pipe frosting over cooled cupcakes. Frosting will darken as the cocoa oxidizes.

Putting it together

Kingdom Hearts Nocturne Cupcakes

Red, blue, yellow, and green cupcake liners
Yellow M&M's
Yellow and orange colored paper

Click Here to download the KH Nocturne Cupcake Pattern

1. Cut the pattern pieces out using the pattern above. I didn't want to trace the edges so I cut out a few sheets of the colored paper to size, laid the pattern on top, and cut the shape out while holding it int place.

2. To easily make the cone part of the hat, first apply a small piece of tape to one end, then bring in the other side and tape together. Fold the cone shapes to help create more shape if needed.

3. To make the hat tip, fold each piece towards the center, then in half. Bend, curve, and fold the tip to help keep it in place and to create the shape.

4. Insert the hat tip through the top of the cone and tape into place.

5. Pipe the frosting onto the cupcake.

6. Carefully place the yellow M&M's as the eyes and the hat on top. Now you have a Nocturne Heartless cupcake! Decorate it further by adding the heartless emblem!

Eternal Sonata has a healing item called a "Snowpuff Cookie", and I always imagined it as a soft and puffy confection. It'd be very light and airy with a touch of sweetness from the sugar snow on top.

This cookie recipe yields more of small cake bites than traditional dense chewy cookies. It will hold its shape and its texture is like a soft airy cake (I cut one in half with a fork to show the inside). It uses pre-made box cake mix so it's very easy to make, and versatile! I used Funfetti cake mix, try other different flavors!

Snowpuff Cookies

1. Allow cream cheese and butter to come to room temperature.
2. In a large bowl, mix cream cheese and butter together. Add vanilla extract and egg and mix. Add cake mix to the bowl and beat until well combined. Cover and refrigerate for at least one hour to overnight.
3. Preheat oven to 350ºF. Roll dough into 1 inch balls and place 2 inches apart on an un-greased sheet.
4. Bake for 12 - 13 minutes. Let it cool on the sheet for 2 minutes before transferring to a plate to cool.

This recipe isn't based on a video game one. From time to time I'll probably post non-game ones but I'll do my best to post mostly those we see in games. I was trying something new and it turned out not too bad, and it's still easy for busy gamers to make. :)

You can use Hondashi, a Japanese fish stock, or for a less fishy flavor, chicken bouillon would work too.

1. Preheat oven to 350 degrees F.
2. Heat a large pan over medium heat, then heat 1 tablespoon oil. Add garlic and saute until fragrant, about 15 seconds. Add carrots, bell pepper, and onion, cook until softened. Set aside to cool.
3. In a large bowl, mix saute mixture with the rest of the meatloaf ingredients. Pour into a baking sheet and shape into meatloaf shape.
4. Bake in the preheated oven for 1 hour.

1. Preheat oven to 350 degrees.
2. In a large bowl, beat the eggs, milk, salt, and pepper. Layer the bottom of the pie crust with shredded cheese. Pour the egg mixture on top, then top with the sliced tomatoes. Sprinkle with a little extra salt and pepper on top. Bake for one hour.
3. Remove from the oven and let cool. Serve warm or cold.

During Halloween I enjoy making meatball mummies, they're a fun and easy appetizer to put together. I came up with "Heartless" versions based the Soldier and Wight Knight Heartless.

You can use any meatball recipe or even pre-made ones. You can also try to make other Heartless shapes! There's many variations of Heartless, be creative and see what you can come up with! :)

1. Preheat oven to 350F. Combine all ingredients in bowl, mix until just mixed. Shape into 1 inch meatballs. Cut seaweed sheets into smaller squares large enough to wrap about meatballs. Cut the Pillsbury dough into long strips for the Wight Knight, or square sized to shape the dough into other Heartless forms.
2. Wrap the seaweed around the meatballs, don't worry about it being uneven (the dough will cover it), choose one side to be face and make sure that side is smooth. Wrap the dough on top into the desired Heartless form. For Wight Knight, use the strips and wrap like mummy and leave one eye exposed. For Soldier Heartless, use a square shape and wrap it around while shaping the back into a point.
3. Place meatball onto a baking sheet and bake for 16 - 18 minutes.
4. Remove from oven and let the meatballs cool for about 10 minutes. Using a chopstick or toothpick, apply the eyes with mustard. For Soldier Heartless, apply a thin strip at the back for its "helmet". Don't be tempted to apply the eyes/details straight from the mustard bottle, more than likely the bottle will not co-operate, use a tool for more control.

Halloween Town Pudding Cups

Ingredients:

Chocolate Pudding Cups
Pumpkin Mellowcreme candies
Oreo cookies
Black EDIBLE ink

Instructions:

Carefully separate an Oreo into two halves, preserving the creme on one side. Using a black edible ink pen, draw the Spiral Hill onto the cookie. Crumble a few Oreo cookies to create the "dirt" (remove the creme center to make it more crumbly). Top a pudding cup with "dirt", pumpkins, and the Spiral Hill background.

During Halloween, I love to make Halloween themed foods. I made candy corn dessert cups before (with oranges, pineapple, and whipped cream), and wondered if I can come up with one with Sora's Kingdom Hearts 2 outfit color scheme. It sort of worked haha. It'll still be a refreshing and healthier option for the spooky season. :)

I didn't use measurements this time so you can decide how big or small you'd like to make your parfait. I posted how I did it, but do be creative! :)

Kingdom Hearts 2 Sora Inspired Parfait

Ingredients:

Vanilla Pudding (use pre-made cups or pudding mix)
Blackberries
Strawberries
Blueberries
Cool Whip or Whipped Cream
Pineapple Chunks

Instructions:

1. Layer parfait in the order from bottom to top: vanilla pudding, blackberries, strawberries, blueberries, cool whip, and top with pineapples chunks.

Somehow I find it amusing to think of Ignis whipping out a steamer or oven when the group is sitting around a campfire. :D

The fish can be baked instead of steamed if you don't have a steamer. The difference would be steaming makes the fish more moist compared to baking. I reduced the amount of oil in this dish to keep it more healthy, but feel free to add another tablespoon if needed.

1. In a small bowl, mix the sauce ingredients.
2. Bring water to boil in a steamer. Place fish on a heatproof dish and steam for 10 minutes. If you don't have have steamer, bake it at 400 degrees for 10 - 12 minutes. Transfer cooked fish to serving plate, top with 1/3 the green parts of the green onions.
3. Heat a small saucepan over medium heat and add 1 tablespoon of oil. Add the ginger and let it brown lightly, about a minute. Add the rest of the green onions. Add sauce and cook until the green onions are wilted – about 30 seconds. Take it off the heat and spoon the mixture over the fish.

There's a lot of recipes for whole roasted chicken. In Breath of the Wild it looks like Link uses maybe salt and pepper, and a lot of fire. This version is a bit different with Asian flavors, but of course you're welcome to use other seasonings and rubs while using this cooking method.

The main argument a lot of folks have with roasting chicken is do I roast the chicken with the breast side up or down? Do I truss the legs? After trail and error, the answer that I have found: breast side down, truss the legs. It keeps the meat moist throughout and evenly cooked. Truss the legs, breast side down, roast it then flip it breast side up to crisp up and brown the skin on other side. You'll get a whole roasted chicken with actual moist meat throughout, with a beautiful and tasty presentation.

Asian Spiced Whole Roasted Chicken

Pineapple Shrimp Fried Rice

Serves 2.

Ingredients:

1. In a small bowl, beat eggs with pinch of salt and 1/2 teaspoon Shaoxing wine. Season shrimp with salt and pepper.
2. Heat a pan over medium heat then heat a tablespoon of oil. Add the eggs and scramble until just cooked. Transfer to a dish.
3. To the pan, add oil if needed. Add the shrimp and cook until done. Transfer to a dish.
4. Heat one tablespoon of oil in the pan. Cook the onion until translucent. Add the rice and 1 tablespoon Shaoxing wine, breaking up the rice if clumped together. Stir and add in the scrambled eggs, cooked shrimp, ham/sausage (if using), peas and carrots, fish sauce, light soy sauce, sesame oil, and a dash of white pepper. Stir to mix.
5. Add the pineapple and green onion. Stir to mix, season with salt and pepper to taste.

Sea Salt Caramel Sauce

Yields about 1/4 cup.

Beef Bourguignon

Serves 2.

    1 - 1.5 pounds beef shank or short ribs
    1/2 pound of mushrooms (of your choice)
    1/2 onion, sliced
    2 small carrots, chopped
    2 cloves garlic, minced
    1 cup chicken broth (or red wine for authenticity)
    1 cup tomato sauce
    1/2 tsp salt
    1/2 tsp dried rosemary
    1/2 tsp dried thyme
    1 bay leaf

1. Season beef with salt and pepper on both sides. Heat a large pot over medium high heat, then heat oil. When hot, sear beef for 3 minutes on each side to brown, set aside.

2. Add onions and mushrooms to the pot and saute until onions are translucent. Add garlic and cook until fragrant, about 15 seconds. Add carrots, chicken broth (or wine), tomato sauce, salt, dried rosemary, dried thyme, and bay leaf.

3. Place beef back into the pot and bring to a boil. Reduce heat to low, cover, simmer for 4 - 5 hours. Season with salt and pepper to taste (if red wine was used, additional salt would be needed). Serve with rice or pasta.

Creamy, sea-foamy, sweet with a touch of salt. Take a break from the Realm of Darkness and relax with a yummy drink.

This is a super easy recipe, pour everything into a blender or food processor, and blend. Look how pretty it is just making it!

Adding the sea salt gives it a salty-sweet contrast, be sure to add it last to season it to taste. Happy relaxing!

Sea Salt Ice Cream Milkshake

Makes 4 - 6 servings.

Ingredients:
4 cups cold milk
1 (6oz) package berry blue gelatin (i.e. Jell-O Berry Blue)
4 cups vanilla ice cream
Sea salt to taste

In a blender or food processor, combine milk, gelatin, and ice cream. Cover and process until smooth. Pour into cups and top with sea salt.