- Slice of multigrain bread 1 slice of multigrain bread
- (top layer) 1 Guacamole / cheese spread 2 tablespoons red bell pepper 1/2 purple cabbage 5-6 English cucumber leaves 1 hard-boiled egg / boiled potato 2 cheese slice 1
- Green peas 1 Black peppercorns 2
Quick Guacamole Recipe:
Crush a ripe avocado and add Â¼ teaspoon of grated garlic, Â¼ teaspoon of salt, 1 teaspoon of lemon juice, 1 tbsp of chopped onion, 1 tbsp of chopped tomato, 1 teaspoon chopped cilantro and mix well.
The recipe has a main scary sandwich with a coffin sandwich and a flying egg monster
Purple cabbage: It should be cut into thin strips, you can use kitchen scissors for the same.
Red pepper: For this you need to cut out a thin strip for the lip and small circles for the red eye. You can first use a knife to cut a large piece, then use scissors to make a circle out of it. You have to make the eyes red. Cut thin strips for the ‘red cross’ on the small sandwich which is shaped like a coffin.
Cucumber: Measure the length of the slice, then cut the cucumber slices lengthwise. You also need a circular slice for two ears and two thin strips for the ear hair.
Egg: The white part of the eye is again a small part of an egg white.
Slice of cheese: Take half a slice of cheese and smile on it, then use a knife to cut out the teeth.
Toasting: Toast the two slices of bread in a toasting pan, so that the strips are on top and kept ready. If you don’t have a grill pan, you can grill them in a regular pan / toaster as well.
The casket: Cut the top slice in half, place the Guacamole on the white side of the bread, close it, then cut the top in an inverted V shape. Now the toasted strips should look like a coffin, then you can put the strips of red pepper to make the red cross.
The egg: Gently drill three holes with a straw; put peppercorns to create the eyes. Make a small slit on the top and put the strips of purple cabbage, then gently place the egg on two open sheets of the purple cabbage.
The Spooky Sandwich: Take a black plate and keep a slice of bread on it. Spread out the guacamole / cheese and arrange the cucumber slices. Now use the purple cabbage strips for the hair and the red pepper and egg white cutouts for the eyes. Then use the polka dot to create the nose and the red lip pepper cutout. Gently place the cottage cheese under the lips for the “monster” teeth. Cut the circular slice of cucumber in half and use them for the ears and pass the thin strips over them.
If you have any leftover cucumber left over, you can cut it into a coffin shape and glue cheese cutouts in a cross shape as well.
– Rakshita Dwives
- Chocolate cupcakes
- All-purpose flour 1 cup
- Dark cocoa powder 3 tablespoons
- Â½ cup powdered sugar
- baking powder Â½ teaspoon
- Â½ teaspoon baking soda
- Vanilla extract Â½ teaspoon
- Instant coffee powder Â¼ tsp.
- 1/3 cup unflavored oil
- 2/3 cup milk
- Vinegar 2 teaspoons
- Salt Â¼ tsp.
Sift together the flour, cocoa powder, baking powder, baking soda and salt. Keep it aside.
In a bowl, combine the sugar, instant coffee powder and milk. Whisk well until it dissolves.
Add the oil and vanilla extract.
Add the sifted dry ingredients in two successions until well blended and free of lumps.
Finally add the vinegar and whisk well.
Transfer the dough to cupcake molds and bake in a preheated 180 degree oven for 18-20 minutes. Cool it completely.
For the whipped cream frosting
Non-dairy whipping cream 175 g
sifted icing sugar 3 tablespoons
Vanilla extract Â½ teaspoon
Whisk everything together with an electric mixer until stiff peaks form. Store it in the refrigerator until use.
For the chocolate ganache
Milk chocolate 70 g
Cream 35 g
Heat the cream in the microwave until hot. Pour over the chopped milk chocolate. Keep it aside for 5 minutes.
Mix it with a spatula until smooth. Cool completely before use.
To assemble, carefully cut a small circle in the center of the cupcakes and hollow out the middle.
Fill it with chopped strawberries, raspberries or orange marmalade.
Frost it with the whipped cream frosting.
Take chocolate ganache in a pastry bag, break off the tip and place long legs on the icing.
Take an Oreo cookie, place it in the center and top it with edible eyeballs while melting. Voila, you have spider cupcakes ready for Halloween.
– Ashwini Hebbar
Pumpkin Oatmeal Muffin
- Oatmeal 240 g
- Milk 250 ml
- Vegetable oil / Melted butter 50 g
- Eggs 2
- Sugar 75 g
- Pumpkin puree 150 g
- Vanilla extract 1 teaspoon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- baking powder 1 teaspoon
Peel and clean the pumpkin,
in a pressure cooker, add 1/2 cup of water with the pumpkin, cook it for 1 whistle, cool the pumpkin and blend it in a blender.
Take 200 g of oats in a
mixer and make coarse powder
and set aside.
Preheat the oven for
10 min at 180 Â° C.
Break the eggs into a bowl, whisk
them with sugar.
Add vegetable oil / melted butter, milk and pumpkin puree and mix well.
Add the vanilla extract and mix them with the wet ingredients.
Add the coarse powdered oatmeal, oatmeal, baking powder and salt, mix gently to form a smooth paste.
Scoop and fill the muffin toppings with the batter.
Bake them for 20 minutes at 180 Â° C in a preheated oven.
Cool them completely and enjoy the muffin with your coffee.
– Sujtha Ribbon