There are few things we love more than a Halloween party. Because, seriously—an excuse to eat candy, drink copious amounts of spiked cider, and wear superhero onesies in public? SIGN US UP. Hosting a Halloween party, with its requisite spooky decorations and carved pumpkins, can be equally fun. If you have a small space, though (anybody here living in a studio apartment?) getting your All Hollows Eve groove on can be a serious challenge. Fear not. We think it would be a shame for you to miss out on this fall-tastic opportunity, so we are offering up some tips, inspiration, and recipes for hosting Halloween, no matter what size your space.

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west elm - Small Space Halloween Party

Tip: Work the space! Meaning, don’t be afraid to use every surface you have at your disposal. Got a one bedroom or a studio apartment? The informality of Halloween makes it A-OK to use your bed as a seating area. Just toss some dark linens on your bed and put out a few trays for keeping drinks and food in place. Side tables, coffee tables, bookshelves, and window ledges are all fair-game for displays of food and seasonal decor.

west elm - Small Space Halloween Party

Tip: Think beyond the pumpkin-shaped candy jar. Items like jewelry boxes, terrariums, bottles, and raised wine glasses are things you might already own—and they make excellent displays for treats. We served candies in our Octagonal Shadow Boxes, Faceted Terrariums, and Glass Cloches.

west elm - Small Space Halloween Party

Tip: Re-purpose everyday objects as decor. Take an inventory of what you already own or look for pieces that will serve their function beyond just Halloween. We used our black Oil + Vinegar Decanters and an owl-shaped doorstop to create this spooky vignette.

west elm - Small Space Halloween Party

Tip: Nobody likes a party without food. We turned to two new cookbooks, Ilona Oppenheim’s Savor (Artisan, 2016) and Kiera & Cole Stipovich’s Utlimate Appetizer Ideabook (Chronicle, 2016) for some cheap eats that look great, taste delicious, and are super easy to make. Check them out below!

west elm - Small Space Halloween Party

Kale and Feta Quiche
Reproduced from Savor with permission from Artisan Books
Serves 2

    Butter, for coating the ramekins
    1 teaspoon ghee [F+M editor’s note-melted butter or cooking oil works fine in a pinch!]
    1 tablespoon finely chopped leek
    ⅔ cup coarsely torn kale leaves
    2 large pasture-raised eggs
    2 tablespoons feta cheese
    Pinch of fine sea salt
    Freshly ground black pepper

Preheat the oven to 375°F. Coat two 5-inch ramekins with butter.

Heat the ghee in a large skillet over medium heat. Add the leek and sauté until tender, about 8 minutes. Add the kale and sauté until wilted, about 2 minutes more. Let cool.

In a small bowl, mix together the eggs and feta and season with salt and pepper. Add the kale mixture.

Divide the mixture between the ramekins. Bake until a knife inserted near the center comes out clean, 20 to 30 minutes. Serve warm or at room temperature.

west elm - Small Space Halloween Party

Stuffed Mexican-Style Black Olives
Reproduced from The Ultimate Appetizer Ideabook with permission from Chronicle Books
Serves 12 to 14

Drain 6 oz [170 g] jumbo pitted California black olives and pat dry. Fill a piping bag (or use a resealable plastic bag and cut a small hole in a bottom corner) with 1/2 recipe Jalapeño Cream Cheese (recipe below). Pipe the mixture into the olives. Cover and refrigerate for at least 30 minutes or for up to 4 hours. Serve chilled.

Jalapeño Cream Cheese
Reproduced from The Ultimate Appetizer Ideabook with permission from Chronicle Books
Makes ½ Cup (155g)

In a food processor, combine ½ cup [110 g] softened cream cheese, 1 Tbsp minced jalapeño, 1 clove minced garlic, 2 tsp grated lime zest, 1 tsp freshly squeezed lime juice, 1 tsp honey, and ½ tsp chipotle powder. Process until smooth. Use right away or refrigerate in an airtight container for up to 4 days.

west elm - Small Space Halloween Party

Mulled Apple Cider
Reproduced from Savor with permission from Artisan Books
Serves 9 to 12

    12 apples (any kind will do), cut into quarters (no need to peel or core them)
    ⅓ cup raw honey, or more to taste
    4 cinnamon sticks
    1 tablespoon whole cloves
    1 whole nutmeg
    Zest of 1 lemon, removed in strips (avoid the white part as much as possible)
    Rum (optional)

Place the apple quarters, honey, cinnamon sticks, cloves, nutmeg, and lemon zest in a Dutch oven or other large heavy pot. Fill with just enough water to cover the apples.

Leaving the pot uncovered, bring to a boil over medium-high heat. Reduce the heat and simmer uncovered for 45 minutes, until the apples are so soft they can be mashed with the back of a fork.

Turn off the heat and mash the apples with a potato masher.

Strain the cider through a fine-mesh sieve into a big bowl, forcing out some of the juice. Don’t push it all through as the cider may get too thick. Discard the fruit pulp and spices.

The cider can be stored, covered, in the refrigerator for up to 1 week. Reheat in a pot if you want to serve it warm. For a grown-up drink, add a splash of rum before serving.

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Dottie Cline

October 15, 2016

Thanks so much for your delicious sounding recipes and decorating ideas.

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