Fun Gothic-ky Recipes from around the ‘net

Since I tend to lean towards a darker aesthetic…not just in my cooking but in most areas of my life…I thought it would be interesting to collect various gothic/alternative/funky recipes from around the ‘net.  Keep in mind we’re using the word ‘gothic’ fairly liberally for this post.  *wink*

So, here we go…I will add to this list as I find more in my travels.  Feel free to comment and leave me links to check out!

Zombie Cookies

Found at

Licorice Ice Cream

Found at

Thorax Cake

Found at (Thanks to Soozling for the link!)

This cake is the most AWESOME, most disturbing cake I have ever seen!  I LOVE it!

Thorax Cake


Found at

I’ve tried to avoid simply listing typical Halloween recipes…as those are fairly easy to come by…but a collection of eyeball recipes?  I couldn’t resist!

Gothic Cabbage Rolls

Oh yeah! I put the GOTH in Cabbage Rol-...You know what I mean!

Taken from Edible Noir: A recipe from this very blog that became inadvertently gothic! 😀


About Amanda Pants

A bit odd, a bit eccentric, a bit loud. Kinda goth, kinda alt, kinda geeky. Crochet/cooking/reading/writing/big stompy boots/journals and a Cheshire grin! All recorded on Wordpress ;) Learning to cook with a Dash of Daring and a Pinch of Panic: Sewing and fibre arts, creations made by moi: Random rants and other bits and pieces: View all posts by Amanda Pants

5 responses to “Fun Gothic-ky Recipes from around the ‘net

  • soozling

    Have you tried doing a search for “dead body cakes” or “halloween cakes”? I found this one last year and have never seen anything else that quite tops it:

  • Tanya

    Here is the recipe that inspired those Oatmeal Cookies I made the other day. I love this show Good Eats and its host Alton Brown. I tweeked it a bit.

    The Oatiest Oatmeal Cookies

    16 ounces (2 cups) old fashioned rolled oats
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    Pinch kosher salt
    10 ounces (1 1/4 cups) unsalted butter, at room temperature
    6 ounces (1/4 cup)dark brown sugar
    3 1/2 (a little less then 1/2 cup)ounces granulated sugar
    1 large egg
    1 teaspoon vanilla extract
    4 ounces raisins, optional
    Heat the oven to 375 degrees F.

    Spread the oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats in the pan for 2 to 3 minutes.

    Grind 8 ounces of the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

    Combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed using the paddle attachment until light in color about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

    Scoop the dough with a 1 1/2-ounce disher or server onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, about 12 to 14 minutes. Rotate the pan halfway through the cooking time. Cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.

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