As the halfway point seems to be flying off, we enter the Halloween home stretch with plenty of goodies on the horizon. Making your own Halloween candy is a great way to spend the weekend and with these recipes you can get the whole family involved. Who can make the spookiest Frankenstein cupcake or the sweetest pumpkin and spice donut?
Strange eyeballs appear
Cake pops are one of the easiest things to make as a family, and you can customize them for any party or occasion. Those strange eyeballs from BBC Good Food are the perfect way to get kids excited for Halloween.
- 100g Madeira cake
- 100g Oreo cookies
- 100 g of melted milk chocolate
- 200 g of melted white chocolate
- A few Smarties and icing pens, to decorate
You will also need
- 10 wooden skewers
- Â½ small pumpkin or butternut squash, seeded, to hold the splinters
- Break the Madeira cake and cookies in the bowl of a food processor, pour in the melted milk chocolate and mix with a whisk.
- Pour the mixture into a bowl, then use your hands to form about 10 walnut-sized balls. Refrigerate for 2 hours until stiff.
- Stick a skewer into each ball, then carefully pour the white chocolate over the cake balls to cover them completely. Place the cake pops in the pumpkin, then press a Smartie to the surface while it’s wet. Cool again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and red wavy veins to the eyeballs.
What’s an Irish Halloween party without a Barmbrack to savor? The secret to this age-old recipe is to soak the fruit in whiskey and cold tea overnight before serving, to make sure it stays chewy and delicious for Halloween night. One of the best methods we’ve found for a delicious barmbrack is this recipe from Donal Skehan.
- 225g plain flour
- 2 teaspoons of baking powder
- 375g sachet of fruit mix
- 250 ml of cold tea
- 50 ml of whiskey
- 125 g light brown sugar
- 1 large egg
- 1/2 teaspoon of mixed spices
- A ring to place inside
- Place the fruit mixture in a bowl and pour over the whiskey and cold tea. Let the liquid soak up overnight.
- Preheat the oven to 170 Â° C / 327 Â° / thermostat 3, grease and line a 900g cake mold. Combine flour, baking powder, sugar and mixed spices in a mixing bowl. Make a well and break the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little of the liquid the fruit mixture is in and mix it. You may not need all the liquid, you are looking for a wet paste. Then stir in the fruit mixture until everything is combined.
- Add to the ring and stir. Pour the wet dough into the lined cake tin and place in the oven on the middle rack and bake for 1 hour. Remove from the oven and let cool a bit before unmolding and placing on a wire rack.
- Cover with cling film and aluminum foil and let stand for 1 to 2 days before cutting into it. Serve in slices spread with a little butter and a good cup of tea!
Frankenstein Mug Cakes
These brilliant Frankenstein cupcakes by Tesco are perfect for an afternoon project with the kids. Be creative with the decoration and see who can create the scariest monster.
For the cake
- 20 g unsalted butter, plus a little for greasing
- 30g dark chocolate
- 2 tablespoons of powdered sugar
- 1 medium egg, lightly beaten
- 2 tablespoons of self-rising flour
- Â½ teaspoon instant coffee granules, dissolved in 2 teaspoons of boiling water
- Â½ Conference pear, peeled, seeded and cut into pieces
- Â½ teaspoon of icing sugar
- 1 tablespoon of milk chocolate chips
- red writing frosting
- 8 green M & M’s
- 2 liquorice twists
- 24 mini marshmallows
- Place butter and chocolate in a heatproof bowl. Cook in the microwave for 45 seconds to 1 min over medium heat until melted. Add the powdered sugar, egg, flour and coffee and whisk until well combined. Butter the bottom of a 300 ml microwave safe upright mug and place the pear on the bottom. Top with cake mix. Cook for 2 minutes over high heat until risen.
- Let the cake sit in the cup for 10 seconds, then cool for 10 minutes, then sprinkle each with 1 tablespoon of milk chocolate chips. Drill holes for the eyes, then squeeze some red frosting over 2 green M & M’s and push through the holes. Use frosting for the students.
- For the bolts, drill holes on each side and drive in half a turn of licorice. Use red writing frosting to glue 6 mini marshmallows in a row to make teeth. Draw around them to create lips, then draw a few stitches as well.
Pumpkin and spice donut holes
Any Starbucks lover will know the joy of reaching fall for the sweet flavors of a pumpkin and spice latte. This warm flavor combination is perfect for baking, and we love these donut holes from Delicious which are as easy to make as they are to eat.
for 8 portions
- 250g of flour
- 150 g) sugar
- 2 teaspoons of yeast
- 2 teaspoons of pumpkin pie spice (make your own with 2 tbsp cinnamon, 1 tbsp ginger, 1 tbsp nutmeg and 1/2 tbsp cloves)
- 1 teaspoon of salt
- 280g pumpkin puree
- 1 egg
- 2 tablespoons of melted butter
- frying oil
- In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt.
- In another bowl, combine the pumpkin puree, egg and butter.
- Pour the wet mixture into the dry mixture and mix with a rubber spatula until completely incorporated. Put aside.
- Heat the oil in a pan to 160 degrees Celsius.
- While the oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Lubricating your hands with oil will make this process much easier).
- Fry the dough balls until golden, about 4-5 minutes. (For best results, fry only 3-4 at a time).
- Drain them on a paper towel and immediately transfer them to a bowl of the pumpkin pie sugar and spice blend. Mix gently to coat.
Another fantastic idea from Tesco Real Food, be sure to bookmark this recipe and make it again this Christmas – a Santa hat and gloves are all you need to give them a festive update.
- 350 g (12 oz) plain flour
- 1 teaspoon of baking soda
- 2 teaspoons of ground ginger
- 1 teaspoon ground cinnamon
- 125 g (4 oz.) Butter, cubed
- 175 g (6 oz.) Light muscovado sugar
- 1 egg
- 4 tablespoons of golden syrup
- decorations, such as writing frosting, royal icing, colored beads, mini razzle dazzles and mocha
- Preheat the gas oven 4, 180 Â° C, convection heat 160 Â° C. Line two baking sheets with non-stick parchment paper. In a food processor, combine the flour, baking soda, ginger and cinnamon. Add the butter and pulse until incorporated. Add the sugar and pulse another 3-4 times.
- In a bowl, whisk together the egg and golden syrup with a fork. Pour it into the food processor and whisk until the mixture forms into sticky clumps. (Alternatively, put the dry ingredients in a bowl and rub the butter with your fingers. Mix the rest of the ingredients with a wooden spoon, before collecting the gingerbread dough by hand.) Shape the dough into a ball and wrap in cling film; refrigerate for 30 minutes.
- On a large sheet of lightly floured nonstick parchment paper, roll out half of the dough to about the thickness of a pound coin. Using a 14 cm gingerbread man cookie cutter, cut out 7 shapes. Arrange on one of the prepared platters and bake for 10-12 minutes, until golden brown. Transfer to a wire rack to cool completely. Repeat with the rest of the dough.
- Once the cookies have cooled, add sugar decorations and icing in the pattern of your choice. Let stand before serving.
advice: To create a bandage effect, place white royal icing on the gingerbread using a ribbon tip.