Culture

No tricks, just treats: 12 Halloween recipes to try at home

Whisk your egg timers and cookie cutters out, it’s time to get your chef’s hat on.

Brig brings you 12 cooking and baking recipes to try out this Halloween.

PUMPKIN MUFFINS

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(Image from The Kitchn)

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/3 cups light brown sugar
  • 2 large eggs
  • 1 1/3 cups pumpkin purée
  • 1 teaspoon vanilla extract

Method

  1. Heat the oven to 350°F.
  2. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy for one to two minutes.
  5. Add the eggs one at a time, beating after each addition until combined.
  6. Mix in the pumpkin purée and vanilla extract.
  7. Stir in the dry ingredients, mixing until just combined.
  8. Do not overmix.
  9. Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
  10. Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
  11. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.

Please note the recipe is from The Kitchn and full details can be found at: http://www.thekitchn.com/how-to-make-pumpkin-muffins-224030

 

GLOW IN THE DARK JELLO SHOTS

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(Image from The Kitchn)

Ingredients

  • 1 cup plus 2 tablespoons tonic water
  • 1 envelope (1/4 ounce) unflavoured powdered gelatin, 2 tablespoons granulated sugar
  • 3/4 cup gin
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rosewater (optional)

Method

  1. Bring the tonic water to a boil in a small saucepan.
  2. Place the gelatin and sugar in a medium heatproof bowl and add the hot tonic water.
  3. Continue stirring until dissolved completely, for about two minutes. Let it cool to room temperature.
  4. Add the gin, lime juice, and rosewater if you’re using it. Divide mixture among shot glasses.
  5. Refrigerate until set.
  6. Turn on the black light when ready to serve and watch them glow.

Please note the recipe is from The Kitchn and full details can be found at: http://www.thekitchn.com/recipe-glow-in-the-dark-jello-shots-236803

 

WITCHES FINGERSwitches-fingers

(Image from Food Network)

Ingredients

• 250ml water
• 90g unsalted butter
• 1 tsp sugar
• 1/4 tsp fine salt
• 140g plain flour
• Pinch cayenne pepper
• 4 large eggs
• 1 tbsp Dijon mustard
• 100g Cheddar cheese, grated
• 1 large egg yolk
• Whole unblanched almonds
• Salt

Method
1. Position a rack in the middle of the oven and preheat to 200°C / gas mark 6.
2. Line a baking sheet with parchment paper.
3. Put the water, butter, sugar and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melt.
4. Remove the pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until it pulls away from the sides of the pan and is slightly shiny, about three minutes.
5. Transfer the dough to a medium bowl and beat until cooled, about 2 minutes.
6. Add the cayenne and whole eggs, one at a time, incorporating each one thoroughly before adding the next. Mix in the mustard and cheese.
7. Put a 1/2cm plain tip on a pastry bag and spoon the dough into the bag. Pipe 9cm-long thin finger-like shapes onto the prepared sheet.
8. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each finger with it. Lay an almond on the end of each finger so that it looks like a nail. Sprinkle the fingers with salt.
9. Bake for 15 minutes, then reduce the temperature to 180°C / gas mark 4. Continue baking until the fingers are golden brown and slightly crisp, about five minutes more. Cool on a rack.

Please note the recipe is from foodnetwork.co.uk and full details can be found at: http://www.foodnetwork.co.uk/recipes/witches-fingers.html

 

BATTY LOAF CAKE

surprise-batty-loaf-cake

(Image from Food Network)

Ingredients

  • For the cakes
  • 250g margarine, softened
  • 250g caster sugar
  • 5 medium eggs
  • 225g plain flour
  • 25g cocoa powder
  • 3 sachets Dr. Oetker Baking Powder
  • 3/4 tsp Dr. Oetker Madagascan Vanilla Extract
  • For the icing
  • 165g icing sugar
  • 15g cocoa powder
  • Oetker Neon Orange Gel Food Colour

Method

  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4).
  2. Grease and line an 18cm (7inch) square tin and a 900g (2lb) loaf tin.
  3. For the bat cake, put 100g (3 ½ oz) margarine, 100g (3 ½ oz) caster sugar and 2 eggs in a mixing bowl.
  4. Sieve 100g (3 ½ oz) flour, the cocoa powder and 5ml (1tsp) Baking Powder on top.
  5. Carefully mix all the ingredients together until well blended.
  6. Spoon into the prepared square tin, smooth the top and bake for about 25 minutes until lightly risen and firm to the touch.
  7. Leave to cool for 5 minutes then turn on to a wire rack to cool completely.
  8. Put the chocolate cake on a board and using a bat cutter approx. 10 x 4.5 cm (4 x 1 ¾ inch) stamp out 6 bats – you may need to cut out the shapes on the diagonal in order to make 6 bats.
  9. Make sure your bat cutter will fit inside the prepared loaf tin. Keep the chocolate cake trimmings for cake pops or truffles.
  10. Use the remaining cake ingredients to make up another mixture as above, and flavour with Madagascan Vanilla Extract.
  11. Spoon one third of the mixture into the prepared loaf tin, and spread to cover the base. Arrange the sponge bats, upright, down the length of the tin – they should fit together.
  12. Carefully spoon the remaining cake mixture on top of the bats, smooth the top then gently tap the tin on the work surface to help the mixture settle round the bats and to prevent it bubbling out of the tin during cooking. Make sure the bats are well covered in cake mixture to help create the surprise.
  13. Bake in the oven for 45-50 minutes until lightly risen, golden brown and firm to the touch. Leave to cool for 10 minutes before removing from the tin and cooling on a wire rack.

Please note the recipe is from foodnetwork.co.uk and full details can be found at: http://www.foodnetwork.co.uk/recipes/surprise-batty-loaf-cake.html

 

MUMMY COOKIES

scary-mummy-cookies

(Image from Food Network)

Ingredients

  • 150g butter, softened
  • 75g caster sugar
  • 2.5ml Dr. Oetker Madagascan Vanilla Extract
  • 225g plain flour
  • For the decoration
  • Vanilla icing
  • Easy swirl icing

Method

  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4).
  2. Line a large baking tray with baking parchment.
  3. In a mixing bowl, beat the butter with the sugar until creamy and well blended. Sift the flour on top and carefully mix all the ingredients together until well combined. Using your hands, bring the mixture together to form a firm dough.
  4. Turn onto a lightly floured surface and knead gently until smooth. Divide the mixture in half. Working with one half of the dough at a time – the mixture will be quite short – roll out to a thickness of 1/2cm (1/4inch).
  5. Using a 13 x 10cm (5 ¼ x 4inch) gingerbread man cutter, stamp out 4 shapes, re-rolling the dough as necessary. Roll out the other half of dough, with the trimmings, in the same way, and cut out a further 4 shapes.
  6. Transfer the figures to a baking tray, prick lightly with a fork and chill for 30 minutes to firm up.
  7. Bake in the oven for about 18 minutes until firm and lightly golden. Cool for 10 minutes before transferring to a wire rack to cool completely.
  8. To decorate, follow the instructions on the can of Easy Swirl and fit the flat, serrated-edge ribbon nozzle. Pipe backwards and forwards across each figure to resemble loosely fitting bandages, leaving a space for the eyes and mouth.
  9. Use the Writing Icing to pipe on the features.

Please note the recipe is from foodnetwork.co.uk and full details can be found at: http://www.foodnetwork.co.uk/recipes/scary-mummy-cookies.html

 

SCARY SPIDER COOKIES

scary-spider-cookies

(Image from Food Network)

Ingredients

  • 225g hard margarine, softened
  • 225g caster sugar
  • 170g Carnation Squeezable Condensed Milk
  • 55g cocoa powder
  • 300g self-raising flour
  • 150g Carnation Chocolate Filling & Topping
  • 100g liquorice strings
  • 60g Nestlé Milkybar buttons

Method

  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. In a large bowl, cream the butter, sugar and Carnation Squeezable Condensed Milk until light and fluffy.
  3. Mix the flour and cocoa powder together then add to the buttery mixture to form a soft dough.
  4. Tip the dough onto a piece of parchment and roll into a log 3 to 4cm thick.
  5. Chill in the freezer for 15 minutes then cut into slices about half a cm thick.
  6. Place onto the baking sheets spacing well apart as they’ll spread! Bake for 12-15 minutes.
  7. Cut the liquorice strings into 2cm pieces. Once the cookies have chilled, spread a thin amount of Carnation Chocolate Filling and Topping on the base of each one. Pair them together and glue with 8 liquorice legs.
  8. Use the remaining Carnation chocolate to stick the Milkybar buttons for eyes in place and decorate.

Please note the recipe is from foodnetwork.co.uk and full details can be found at: http://www.foodnetwork.co.uk/recipes/scary-spider-cookies.html

 

WITCHES SOUP

recipe-image-legacy-id-559618_11

(Image from BBC Good Food)

Ingredients

  • 1 tbsp olive oil
  • One onion, finely chopped
  • 1 garlic clove, crushed
  • 650g frozen petits pois
  • 750ml vegetable stock
  • 6 rashers of streaky bacon
  • 1 tbsp butter

Method

  1. Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 minutes until softened but not coloured. Add the garlic and cook for a further minute.
  2. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins.
  3. Meanwhile, grill the bacon until crisp.
  4. Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
  5. Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender.
  6. Season to taste, then stir in the butter, if using.
  7. Break the bacon into pieces and scatter over bowls or mugs of soup. The soup can be made up to a day ahead; just grill the bacon on the day.

Please note the recipe is from bbcgoodfood.com and full details can be found at: http://www.bbcgoodfood.com/recipes/2748/witches-brew-pea-and-bacon-chowder

 

MAGGOTY APPLES

maggoty-apples

(Image from BBC Good Food)

Ingredients

  • 6 applies
  • Juice, ½ lemon
  • 100g of white chocolate
  • 50g of puffed rice
  • Jelly worm sweets (optional)

Method

  1. Cork the apples, starting at the base and trying to keep the stalk ends intact. Use a blunt table knife or melon baller to scoop out any remaining bits of seeds and core if you need to. You can also use a metal skewer to make 1 or 2 holes in the sides.
  2. Brush the cut parts of the apples with lemon juice and put on a plate or board.
  3. Put the chocolate in a heatproof bowl over a pan of simmering water to melt.
  4. Once melted, stir in the puffed rice, then remove from the heat. Using a teaspoon, pack the chocolate and puffed rice mixture into the apples, sticking a few into the smaller holes and on the top to look like they’re crawling out.
  5. Transfer the apples to the fridge for around 20 mins to set.
  6. Spoon any remaining mixture into a mini muffin tin lined with paper petit four cases and put in the fridge to set along with the apples.
  7. Once the chocolate has set, peel away the paper cases and put the ‘maggot balls’ around the apples. Add a few wriggly jelly worms too, if you dare.

Please note the recipe is from bbcgoodfood.com and full details can be found at: http://www.bbcgoodfood.com/recipes/maggoty-apples

 

HUBBLE BUBBLE PUMPKIN POT

recipe-image-legacy-id-1003_10

(Image from BBC Good Food)

Ingredients

  • Two leeks, washed and thickly sliced
  • 8 rashers smoked bacon, chopped
  • 350g/12oz of pumpkin, cut into chunks
  • 50g of butter
  • 1 chicken stock cube
  • 250g of long grain rice

Method

  1. Toss the leeks, bacon and pumpkin together in a large microwaveable bowl.
  2. Dot the butter on top and cover the bowl with cling film or a plate. Pierce the cling film a couple of times if using and microwave on high for 5 minutes until everything’s hot and starting to cook.
  3. While the veg is cooking, bring a kettleful of water to the boil and make 700ml/11⁄4 pints stock using the cube.
  4. Carefully remove the bowl from the microwave and uncover, watching out for the hot steam.
  5. Tip in the rice and season with salt and pepper, then pour in the stock and stir to mix.
  6. Worth the trouble. Cover the bowl with a fresh piece of cling film or the same plate and microwave on High for 10 minutes. Uncover and give it a stir, then microwave for 5-10 minutes until the rice is cooked.
  7. Leave to stand for 5 minutes before giving everything a final stir. Serve scooped straight from the bowl.

Please note the recipe is from bbcgoodfood.com and full details can be found at: http://www.bbcgoodfood.com/recipes/1481/hubble-bubble-pumpkin-pot

 

TOFFEE APPLE COOKIES

recipe-image-legacy-id-561020_11

(Image from BBC Good Food)

Ingredients

  • 175g of unsalted butter, at room temperature
  • 140g of golden caster sugar
  • 2 egg yolks
  • 50g of ground almonds
  • 85g of chewy toffees, roughly chopped
  • 85g/3oz of ready-to-eat dried apples, chunks, roughly chopped
  • 225g of self-raising flour
  • 2 tbsp of milk

Method

  1. Preheat the oven to fan 170C/conventional 190C/gas 5.
  2. Using an electric whisk, beat together the butter and sugar until pale and creamy.
  3. Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
  4. Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden.
  5. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.

Please note the recipe is from bbcgoodfood.com and full details can be found at: http://www.bbcgoodfood.com/recipes/1297/toffee-apple-cookies

 

BAKED APPLES WITH PRUNES, CINNAMON AND GINGER

recipe-image-legacy-id-12251_12

(Image from BBC Good Food)

Ingredients

  • 4 cooking apples, cored but left whole
  • 2 stem ginger balls, finely chopped
  • ½ tsp ground cinnamon
  • 4 prunes, chopped
  • 50g light muscovado sugar
  • 1 tbsp of butter
  • 4 big scoops of good quality vanilla ice cream

Method

  1. Heat oven to 200C/fan 180C/gas 6.
  2. Using a sharp knife, score a line around the equator of each apple. Put them into a baking dish with a small splash of water in the bottom.
  3. In a bowl, combine the ginger, cinnamon, prunes and sugar. Stuff the mixture into the apples so that they are well packed. Top each with a knob of butter and bake for 35-40 mins, or until cooked through.
  4. To test, pierce with a sharp knife – it should slide straight through. The apples can be cooked up to a day ahead, then warmed through in the oven or microwave before eating.
  5. Remove from the oven and baste the apples with the liquid left in the dish. Serve hot or warm with the ice cream.

Please note the recipe is from bbcgoodfood.com and full details can be found at: http://www.bbcgoodfood.com/recipes/7679/baked-apples-with-prunes-cinnamon-and-ginger

 

EYEBALL PASTA

recipe-image-legacy-id-51264_11

(Image from BBC Good Food)

Ingredients

  • 100g of cheery tomato
  • 150g pack of mini mozzarella balls, drained
  • Handful of basil
  • 400g of green tagliatelle
  • 350g jar of tomato sauce
  • 4 tbsp of fresh pesto

Method

  1. Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds.
  2. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in.
  3. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
  4. Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely.
  5. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

Please note the recipe is from bbcgoodfood.com and full details can be found at: http://www.bbcgoodfood.com/recipes/12856/eyeball-pasta

 

 

 

 

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