Bakes and Boos for the Kitchen

It’s that time of year when the fog hangs low, the light fades early, and the kitchen smells of butter and sugar. Inside, a mixer hums softly; outside, the leaves whisper. Halloween is a little space for creativity, indulgence – and just a touch of goosebumps.

Halloween and Switzerland?

We believe Halloween deserves a place here too – not because we want to copy American traditions or focus on commerce and fright, but because it celebrates autumn in a playful and creative way. It’s a celebration that brings imagination and togetherness to life: baking, decorating, laughing, and trying new things together. Why should creativity only belong to Christmas or Easter? Autumn deserves to shine too – with ideas, colours, and a little magic in the kitchen.

A look back: Where does Halloween really come from?

Contrary to popular belief, Halloween isn’t purely an American holiday. Its roots lie in Ireland and Scotland, in the Celtic festival of « Samhain », which marked the transition from summer to winter. It was Irish immigrants who brought the tradition to the United States in the 19th century, where it was reinvented with lights, costumes, and pumpkins – turning into the colourful spectacle we know today.

In Switzerland, Halloween has slowly but steadily taken root over the past two decades. From Basel to Zurich, from Geneva to Lucerne, pumpkins are carved, windows decorated, and children surprised with homemade treats. It’s no longer just an imported tradition – it’s a way to celebrate autumn consciously.

And maybe that’s the best part of Halloween: a reason to get together and have fun. You watch old horror classics, meet friends, laugh, jump, and enjoy homemade snacks. A mix of nostalgia, fun, and warmth – the perfect mood for an evening at home while the wind knocks on the windows.

«Ghostly Berliner»

Dough kneaded with the Kitchen Professional · Makes about 8–10 pieces

Ingredients

Yeast dough / Base:
300 g flour (type 405 or 550)
40 g sugar
1 pinch of salt
1 packet dry yeast (or approx. 20 g fresh yeast)
150 ml lukewarm milk
1 egg
40 g soft butter
Filling & decoration:
100–120 g dark filling (e.g. chocolate cream or black jam)
White icing / icing sugar + a little milk or egg white
Black details (mini chocolate drops, food colouring, etc.)
Optional: icing sugar, butter or oil for frying

Preparation

Prepare the dough: Mix flour, sugar, salt and yeast. Add milk, egg and butter, then knead into a smooth dough (ideally with the Trisa Kitchen Professional).
Let rise: Cover and let rest for about 1 hour in a warm place.
Shape: Form 8–10 balls and let rest for 15–20 minutes.
Fry: Deep-fry in oil at 170–175 °C until golden brown, then drain.
Fill: Inject with dark cream or jam.
Decorate: Coat with white icing, draw on black details – your ghostly doughnuts are ready!

Total time approx. 4 h (including resting time)

«Creepy Witch Fingers»

Spooky-delicious matcha shortbread fingers made with the Trisa Kitchen Professional · Makes about 20 pieces

Ingredients

Dough:
250 g flour
100 g icing sugar
150 g butter (soft)
1 egg
1–2 tsp matcha powder
1 pinch of salt
1 tsp vanilla extract
Decoration:
20 almonds (peeled)
2–3 tbsp strawberry jam

Preparation

Cream butter, sugar, egg, vanilla and matcha. Add flour and salt, knead briefly. Chill for 30 minutes.
Shape into fingers, score wrinkles with a knife, and press almonds in place as “nails”.
Bake 10–12 min at 175 °C. After baking, add a little jam to the “nail base” – scary and tasty!

Total time approx. 1 h

«The Mummy is Back» Cookies

Classic chocolate chip cookies with white icing and sugar eyes – made with the Trisa Kitchen Professional · Makes about 20 pieces

Ingredients

Cookie dough:
250 g flour
½ tsp baking soda
1 pinch of salt
120 g butter (soft)
100 g brown sugar
50 g white sugar
1 egg · 1 tsp vanilla extract
100 g chocolate chips
Decoration:
100 g icing sugar
1–2 tbsp milk or lemon juice
Sugar eyes
Strawberry jam

Preparation

Cream butter, sugar, egg and vanilla. Mix flour, baking soda and salt, then fold in. Add chocolate chips.
Shape into balls, flatten slightly, bake for 10–12 min at 175 °C. Let cool.
Prepare icing, drizzle on as “mummy bandages”, add sugar eyes and a touch of jam as “blood”.

Total time approx. 25 min

Spooky Autumn Deals

Frightfully good offers make this autumn a highlight for home chefs and cleaning heroes – from the nostalgic «Retro Waffles» to the smart «Wet Clean Smart T0613» and creative kitchen bundles like «X-Mas Nights» or «Street Art». All in true Halloween spirit, with fun and flair for your home.