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Daily Archives: October 28, 2015

Scary Mary and Johnny By Malcolm Bradshaw

night-of-fright – Promote Yourself

Clowns Six Flags Great America

Monsters, stalking through the night,
Halloween is the Night of Fright.
Fear is what this night brings,
Along with many other things.

Are you sure you are prepared?
Tonight is not for the easily scared.
Creatures from hell roam on this night,
For tonight is the Night of Fright.

Trick or treat you say,
You should not have waited until the end of the day.
Tonight you will lose your tricks and treats,
For the monsters need to eat.

You better not take this night lightly,
Or else you will truly learn what fright means.

In ancient times people feared this night,
The night they greeted with fright.
Why they were so scared you will soon see,
On this “All Hollows Eve.”

© Stormstar1 

say no to trick or treat – copy and paste and print out

Scary Marys hallween recipes

Pumpkin cheesecake

This creamy, dreamy Halloween dessert is the perfect way
of using up hollowed-out pumpkin purée.


Preparation method

  1. Heat the oven to 170C/325F/Gas 3.
  2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and
    mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in
    loose-bottomed cake tin and press the crumbs into the base and up the sides

  3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg
    until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin
    and bake in the oven for 90 minutes until the surface is set but the underneath
    still slightly squidgy.
  4. Take the cheesecake out of the oven and let it cool in the tin. When cool,
    turn it on to a serving plate, cover with foodwrap and chill overnight.
  5. Whip the double cream until thick and fold in the yoghurt and the lemon
    juice. Spread over the top of the cheesecake and serve at room temperature.


Halloween cupcakes

This delicious cupcake recipe is easy to whip up and
makes a spooky Halloween treat.


For the cream cheese icing
For the chocolate icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper
  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and
    butter and beat the mixture together until well combined.
  3. Whisk in the egg and milk until the mixture is thick and smooth.
  4. Divide the mixture between the paper case and bake in the oven for 20-25
    minutes, or until springy to the touch and skewer inserted into the middle of
    one of the cakes comes out clean. Set aside to cool on a wire rack.
  5. For the cream cheese icing, beat the cream cheese and butter together in a
    bowl until well combined. Beat in the icing sugar and vanilla.
  6. Spoon the icing onto the cupcakes, leaving a small border around the
  7. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl.
    Stir in 2 tablespoons of water to form a smooth, thick icing.
  8. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively,
    spoon the mixture into the corner of a sandwich bag and snip off the corner, to
    form a small hole.)
  9. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from
    the centre to the edge of the cake, through each circle of icing, at 2cm/1in
    intervals to create a cobweb effect.
  10. Set aside for 20 minutes to allow the icing to harden.

Scary Halloween cookies

Try colouring the cookie dough with black or red food
colouring; it may not be pretty but it will be scary.


Preparation method

  1. Beat together the butter and sugar in a large bowl, preferably using an
    electric mixer, until the mixture is light and fluffy. Beat in the eggs and
    vanilla extract. (If the mixture looks a little curdled, add a spoonful of the
    flour.) If you’re using food colouring, add a few drops to the mixture.
  2. Sift together the flour and baking powder in a separate bowl. Stir the flour
    into the butter mixture and work into a dough using floured hands. Turn onto a
    floured work surface and knead into a ball (the dough will be quite wet). Divide
    the dough into two portions, wrap in cling film and leave to chill in the fridge
    for at least one hour.
  3. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof
  4. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface.
    (It’s best to roll out one portion of the dough at a time, leaving the remainder
    in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and
    heads off the gingerbread man for added gore.
  5. Place the cookies onto the baking tray, leaving a gap between them in case
    they spread a little.
  6. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a
    wire rack to finish cooling.
  7. Once cool, let your imagination run wild. Use the red writing icing along the
    edges of the missing limbs and heads as blood. For the skeletons and mummies,
    roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted
    with icing sugar and cut out shapes using the same cutters as the cookies. Brush
    the cookies with the warmed apricot jam and stick the icing onto the cookies.
    Decorate with the white and black writing icing.

Halloween biscuits

Whip up some homemade sweet treats to delight little
ghosts and ghouls. Try our simple biscuit dough, rolled out and cut into spooky


Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof
  2. Beat the butter and sugar together in a bowl until combined.
  3. Beat in the egg and vanilla extract, a little at a time, until well
  4. Stir in the flour until the mixture comes together as a dough.
  5. Roll the dough out on a lightly floured work surface to a thickness of
  6. Using Halloween-style biscuit cutters, cut biscuits out of the dough and
    carefully place onto the baking tray.
  7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to
    harden for 5 minutes, then cool on a wire rack.
  8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
  9. Carefully spread the icing onto the biscuits using a knife and set aside
    until the icing hardens

Lantern soup (pumpkin and haricot bean soup)


Preparation method

  1. Heat the oil in a large saucepan and fry the onion and garlic for about 10
    minutes until softened and starting to colour.
  2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
  3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for
    30 minutes, until the vegetables are cooked and tender.
  4. Add the haricot beans and season to taste with salt and pepper. Cook for 5
    minutes, then serve hot with crusty bread.




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