Spooky Season

Here are a few halloween recipes for those that enjoy spending time in the kitchen. Enjoy!

Spiced Pumpkin Halloween Cake

Ingredients

• 175ml vegetable oilplus extra for the tins
• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamonplus extra for dusting
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 200g caster sugar
• 200g light brown soft sugar
• 3 eggs
• 250g pumpkin purée(see tip, below)
• 150ml milk
• 1 tsp vanilla extract

For the ghosts

• 200g white chocolate
• black edible icing pen
• mini gold moon and star sprinkles(optional)

For the icing

• 200g soft cheese
• 175g unsalted buttersoftened
• 600g icing sugar
• 1 tsp vanilla extract
• orange and pink gel food colouring

Preparation Instructions

• step 1: Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round cake tins and line the bases with baking parchment. Combine the flour, bicarb, spices and ½ tsp salt in a large bowl. Whisk the sugars, oil, eggs, pumpkin purée, milk and vanilla together in a second large bowl using a wooden spoon until well combined. Pour the wet ingredients into the dry, then whisk until smooth. Divide the batter between the tins and shake gently to level the surface.
• step 2: Bake for 30 mins until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• step 3: While the cakes are cooling, prepare the ghosts and icing. For the ghosts, break the chocolate into a heatproof bowl and melt in the microwave in short 30-second bursts, stirring between each, or over a pan of simmering water, stirring occasionally. Line a baking tray with parchment. Make the ghosts by spooning a teaspoon of melted chocolate onto the parchment, then dragging the spoon through it to make the ghost’s tail. Repeat until you’ve used up all the chocolate, then chill for at least 30 mins. Draw on eyes and mouths using the icing pen.
• step 4: To make the icing, beat the soft cheese and butter together in a bowl until creamy and smooth. Gradually add the icing sugar and vanilla, beating until light and fluffy. Divide the icing between two bowls. Colour one with a drop of orange food colouring and the other with a drop of pink colouring.
• step 5: Once the cakes are completely cooled, put one sponge on a serving plate or cake stand. Spoon a dollop each of pink and orange icing on the cake, spread to the edges, then put the second sponge on top. Use a palette knife to dot blobs of the two icings over the cake, then spread evenly over the top and sides, creating a marbled effect. Gently press the spooky ghosts and sprinkles, if using, into the icing. Leftover cake will keep chilled in an airtight container in the fridge for up to three days. Can be kept frozen, un-iced, for up to two months.

Peanut Butter Spider Cookies

Ingredients:

• 12 peanut butter cookies (store-bought or homemade)
• 12 mini Reese’s peanut butter cups
• 1/4 cup semi-sweet chocolate, melted
• optional: 24 mini candy eyeballs

Preparation Instructions:

1. Melt the chocolate in a double boiler or in the microwave, stirring every 30 seconds until smooth and melty. Transfer the chocolate to a piping bag or Ziploc bag with a tiny bit of the end snipped off.
2. Place a tiny bit of melted chocolate in the middle of a peanut butter cookie then press a mini peanut butter cup on top. Using the piping bag, create 8 “legs” with the chocolate, 4 on each side. Repeat with remaining cookies.
3. Use a bit of the melted chocolate on the front of the Reese’s peanut butter cup and place 2 mini candy eye balls on top, pressing them on.

Cookies will keep at room temperature, for 5-6 days or in the freezer for up to 2 months.

Monster Rice Krispies by Chelsea’s Messy Apron

Ingredients/Materials:

• Parchment Paper
• Candy Eyeballs (large, small, or bundle)
• Candy Melts (bright green, orange, or purple)
• Pre-made Rice Krispies Treats
• Sprinkles (green, orange, or purple) //
• //
• 1 (12-ounce) bag candy melts in your favorite color, or use a variety of colors
• ▢1 (16-pack) box individually wrapped Rice Krispies Treats or your favorite homemade recipe
• ▢Candy eyeballs
• ▢3 teaspoons Shortening or vegetable oil, optional
• ▢Colored sprinkles optional

Preparation Instructions:

• 1. Line a large sheet pan with parchment paper and set aside.
• 2. Add candy melts to microwave-safe bowls. If using one color, divide it into three equal parts. If using multiple colors, place about 1/3 of each color into separate bowls. Optionally add shortening or oil for easier application of the chocolate to the krispie treats, 1 teaspoon to each 1/3 chocolate candy melts.
• 3. Microwave each bowl in 20-second bursts, stirring vigorously for 10 seconds between each burst until smooth.
• 4. Upwrap Rice Krispies Treats.
• 5. Once chocolate is smooth, dip Krispie Treats in melted chocolate and use a spoon to help spread it over the treat, giving it a ragged “monster” look.
• 6. Working quickly (the melted candy melts harden fast), press on candy eyeballs and sprinkles (if desired). Decorate however you’d like!
• 7. Transfer to the prepared sheet pan and allow chocolate to set at room temperature. Best enjoyed the same day they’re made.

Halloween Salad

To make this Halloween salad you will need some basic kitchen equipment such as a cutting board and knife, salad bowl and mixing tools.

To make the skull mozzarella balls you will need a silicone skull mold.

Ingredients:

• Mozzarella balls: I recommend using the Ciliegine sized mozzarella balls. These fit really nicely in the molds. I find it you opt for the smaller mozzarella pearls they’re a bit too small to get good definition.
• Lettuce: I typically use a 4-6 oz package of spring mix greens. You can also use romaine or whatever salad mix you prefer. And of course you can add more or less depending on how many servings you need.
• Cherry tomatoes: Choose a high quality, sweet tomato for the best results.
• Fresh basil
• Olive oil: I highly recommend using a good quality drizzling olive oil for the best results.
• Balsamic glaze: Balsamic glaze is different from balsamic vinegar in that it is much for reduced, thus thicker and sweeter. I like using Nona Pia’s balsamic glaze but you can use whatever brand you prefer. Just choose a good quality one for the best flavor.
• Flaky sea salt: I flaky sea salt obsessed and I think it adds such a terrific element to this salad. I recommend using the classic, Maldon sea salt flakes.
• Freshly cracked black pepper
• Lemon (optional): I like squeezing some fresh lemon juice on the lettuce and tossing before topping with the Caprese ingredients. You can omit this if preferred.

Preparation Instructions:

1. Place mozzarella balls in skull molds. Bake at 350 F for 6 minutes until softened.
2. Use the back of a spoon to press the warm cheese into the mold. There will be some liquid coming from the cheese. That’s totally normal. Just make sure you really press the cheese into the crevices of the mold to get good detail.
3. Chill in the fridge for 10-15 minutes. Then pop out of the molds.
4. Add your greens to a large mixing bowl. Toss with a drizzle of olive oil and squeeze of lemon (optional). Top with sliced cherry tomatoes, mozzarella skulls and fresh basil. Then finish with a drizzle of olive oil, balsamic glaze, flaky sea salt and freshly cracked black pepper.Serve immediately and enjoy!