Halloween Treats

Halloween is a great time to have fun with food. Here are some spooky treats, perfect for a party or Trick or Treaters.

Malloween Ghosts

GhostsandSpidersSpooky little Halloween cakes which are both crispy and chewy!

100g unsalted butter
300g pink and white marshmallows
200g Rice Krispies
300g white chocolate, melted
A little melted plain chocolate or black writing icing, to decorate
Wooden lolly sticks or coffee stirrers

Butter and line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a pan then tip in the marshmallows, melt very gently for about 10 mins, until smooth, stirring regularly to make sure they don’t stick.
Stir in the rice krispies until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
To make the ghosts, cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms.
Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. Spoon over the white chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.

Recipe source: BBC Good Food

Strawberry Ghosts


StrawberryGhostsIt doesn’t get much better than chocolate dipped strawberries, turn them into ghosts and they are sure to be a hit this Halloween.

Melted white chocolate
Fresh strawberries
Mini chocolate chips

Melt the chocolate in a bowl. Put a piece of baking parchment on a flat work surface.
Dip a strawberry into the chocolate and let the excess drip off. Put the covered strawberry onto the baking parchment, and dip the next strawberry, and so on.
Before the chocolate coating has set, pop on the chocolate chips to make the spooky faces.

Bloodshot Eyeball Truffles


EyeballsA bit messy to make, but they are so yummy you won’t be disappointed ☺

300ml double cream

100g dark chocolate, broken into pieces
200g milk chocolate, broken into pieces
1 tsp orange essence
400g white chocolate, broken into pieces
Red icing pen/tube
Red, Green & Black fondant icing

Put the cream in a pan with the orange essence and heat gently until it begins to bubble. Remove from the heat and add the dark and milk chocolate, mix until smooth. Put the mixture in the fridge to harden, should take approx. 2 hours.

When you’re ready to make the truffles, melt the white chocolate in a bowl, mix until smooth, then set aside to cool, but still molten.

Put a large piece of baking parchment on a flat surface. Take a small teaspoon of the chocolate truffle mixture and roll between your palms to make a small ball, then pop on the parchment. Repeat this until the mixture is gone.

Put another piece of baking parchment on your work surface. Take a teaspoon and pop your truffle into the white chocolate, make sure it’s all covered, let the excess chocolate drip off then place on the paper to dry. Repeat this until all the truffles are covered with white chocolate.

To make the pupils and iris’ take a small blob of coloured icing and roll into a ball, flatten the ball then repeat this with a smaller blob of black icing and stck to the together with a drop of water. Make enough pupils and iris’ for your truffles then stick to the eyeballs using a dot of leftover white chocolate.

Lastly use the red icing pen to make the bloodshot bit of the eyes.

Recipe source: Recipes From A Normal Mum


Chocolate Spider Cookies
GhostsandSpidersSuper simple scary spiders!

200g dark or milk chocolate
113g pack liquorice Catherine wheels
2 x 154g packs Oreo cookies
white and black icing pens

Melt the chocolate in a heatproof bowl over a pan of barely simmering water.
Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the spiders’ legs.
Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.

Tip: You can use just one cookie per spider by splitting the biscuit at the cream filling then adding the chocolate and ‘legs’.

Recipe source: BBC Good Food 

Mummy Juice Boxes


MummyJuiceBox‘Dead’ easy, yet effective way to serve drinks at your party.

Cartons of juice (however many you need for your guests)

White parcel tape & masking tape

Stick on ‘googly’ eyes

Firstly remember to remove the straws from the juice cartons and place in a cup for when they’re needed.

Wrap each carton with the white parcel tape until you cannot see any of the carton. Important note: make sure you don’t cover the piercing hole for the straw. then wrap each carton with the masking tape. You can just use masking tape if you wish, although it’s not as thick as parcel tape so you may need a few more layers to cover the carton.

Next stick on the eyes and you’re ready for the party!


Homemade Chocolate ‘Horror Lollies’

choc lolliesClick here for the recipe.

Spooky Pumpkin Pie

pumpkin tartClick here for the recipe.


Chocolate Orange Spider Cake Pops

choc spidersClick here for the recipe.

Puff Pastry Pumpkin Lanterns

pumpkinClick here for the recipe.