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Halloween Recipes
Tricks or Treats
These tasty treats provide a real trick on the eye!! They look scary but taste delicious! Created by Annabel Karmel they are designed for little hands and are simple to follow…
Melon Brain
Ingredients
- 1 small watermelon
- Cranberry and Elderflower Fizz
- 200 ml cranberry juice
- 150 ml Elderflower cordial
- 450 ml sparkling water
Method
- Use a vegetable peeler to remove the green skin of the watermelon to expose the white rind.
- Slice off the base of the melon so that it is flat and will not roll.
- With a cocktail stick or skewer, outline the squiggly furrows that resemble the surface of the brain.
- Finally using a small sharp knife, carve narrow channels along the squiggles to expose the pink flesh of the water melon.
- To make the potion, measure all of the ingredients into a jug and stir together.
Halloween Spider Cupcakes
Ingredients
- 125g butter at room temperature
- 125g golden caster sugar
- 110g self-raising flour
- 2½ tbsp cocoa powder
- 2 eggs, lightly beaten
- 1 tsp grated orange zest
- 50g plain chocolate chips or plain chocolate chopped into small pieces
- 3 to 4 tablespoons of chocolate buttercream icing
- Chocolate flavoured strands
- 4 boxes Mikado Dark Chocolate Sticks (Pokey Sticks)
- 50g plain chocolate
- Liquorice Allsorts
Method
- Preheat the oven to 180°C/350°F. Beat together the butter and sugar until fluffy and smooth. Sift together the flour and cocoa powder in a separate bowl. Add the eggs to the creamed butter mixture a little at a time, adding a tablespoon of the flour mixture with the second egg. Mix in the orange zest and the remaining flour and cocoa until blended. Finally stir in the chocolate pieces.
- Line a large muffin tray with 10 paper cases and fill each one until two thirds full. Bake the muffins for 20 to 22 minutes. Allow to cool for a few minutes then remove the muffins and place on a wire cooking rack.
- When cool, spread a little chocolate buttercream over each of the cupcakes and then sprinkle with chocolate flavoured strands.
- To make the legs, take the Mikado chocolate sticks and cut off the piece not covered with chocolate. Cut a quarter of the sticks in half. Stick four short lengths of Mikado sticks on each side of the spider’s body, then melt the chocolate, dip one end of each of the longer Mikado sticks into the chocolate and attach these to the shorter lengths.
- Arrange them on trays or baking sheets lined with greaseproof or baking paper and allow the chocolate to set– the melted chocolate will harden as it cools keeping the legs stuck together. Push one end of the legs into the body of the spider and then repeat until you get four legs either side. Finish off with Liquorice Allsort eyes.
Ghoulish Ghosts
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Ingredients
- 175g butter
- 175g caster sugar
- 1 tsp vanilla essence
- 3 eggs
- 175g self-raising flour
- Cornflour for dusting
- 750g ready to roll white icing
- Black and pink food colouring
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Beat together the caster sugar, butter and vanilla essence until light and fluffy. Add one egg at a time with a tablespoon of flour for each egg. Beat well and fold in the remaining flour.
- Spoon into 12 greased and floured dariole moulds, place on a baking tray and bake in a pre-heated oven at 180°C for 20 minutes. Remove from the oven and leave to cool. Cut the top of the cakes off to form a flat surface and then turn out onto a board or plate. Leave until completely cold.
- Roll out the white icing on a surface dusted with cornflour and cut out 12 circles (can use a saucer as a guide).
- From the trimmings, use a mini cutter to cut out some tiny oval shapes or roll some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost to make the eyes. Use the black writing icing to make the pupils.
Credit: For lots more Halloween recipe ideas download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. Access to more than 200 delicious recipes, as well as a host of features to keep your family on track over the festive season. Download the new version from the App Store now or visit www.annabelkarmel.com