This cupcake recipe is delicious, as long as you can stomach the spider. Start with a packaged cupcake mix and follow the directions on the package. At most, all you should need are milk, eggs, water and oil. Once the cupcakes are piping hot and golden brown, pull them out of the oven and let them cool. Then it’s frosting time. “It’s best to frost them while they’re warm, but not hot because that way the icing spreads easily, but does not melt,” sophomore and recipe creator Mari Ju said. Spread a rich chocolaty frosting over the top of the cupcakes. Next, break off the tips from two whole candy corn pieces, and place them in the center of the cupcake creating eyes. Below the eyes, place two more whole candy corns white side down to create fangs. Finally, dangle licorice from the sides for the grand finale—spooky black legs! The last and most difficult step is to refrain from eating the tempting treats until your friends get there to enjoy them too.

This toffee is a manly concoction of flame, sugar, butter and chocolate, and a very tasty way to dazzle friends during Halloween. It’s as easy as can be: simply heat a tablespoon of butter in a pan over an open flame (either a Bunsen burner or stove top) and wait until the butter melts and starts to bubble. Then, throw in some sugar (eight packets) and wait until the mixture becomes golden brown. Because the mixture burns easily, quickly and carefully pour it out onto tin foil. Add some chocolate decoration and enjoy! The recipe can easily be doubled or tripled depending on how much delicious toffee you desire. And of course there’s a lesson to be learned. “Making toffee is not only fun and tasty, but it engages people to think about how there is chemistry everywhere,” chemistry teacher Eric Ledgerwood said. “Chemistry is all around us, from ourselves to the objects and things we interact with every day. Oh, and it’s fun and tasty.”