Daily Archives: October 28, 2015
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.”
This creamy, dreamy Halloween dessert is the perfect way
of using up hollowed-out pumpkin purée.
- Heat the oven to 170C/325F/Gas 3.
- 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
- 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.
- 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.
- 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.
This delicious cupcake recipe is easy to whip up and
makes a spooky Halloween treat.
- For the cream cheese icing
- For the chocolate icing
- Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper
- Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and
butter and beat the mixture together until well combined.
- Whisk in the egg and milk until the mixture is thick and smooth.
- 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.
- 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.
- Spoon the icing onto the cupcakes, leaving a small border around the
- 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.
- 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.)
- 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.
- 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.
- 250g/9oz unsalted butter, softened
- 250g/9oz golden caster sugar
- 2 free-range eggs,
- ½ tsp vanilla extract
- 500g/1lb 2oz plain flour
- red and black food colouring (optional)
- 1 tsp baking
- Halloween-themed cookie cutters
- red, white and black writing icing
- 200g/7oz ready-to-roll fondant icing
- 1 tbsp apricot
jam, warmed with 1tsp water
- 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.
- 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.
- Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof
- 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.
- Place the cookies onto the baking tray, leaving a gap between them in case
they spread a little.
- Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a
wire rack to finish cooling.
- 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.
Whip up some homemade sweet treats to delight little
ghosts and ghouls. Try our simple biscuit dough, rolled out and cut into spooky
- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof
- Beat the butter and sugar together in a bowl until combined.
- Beat in the egg and vanilla extract, a little at a time, until well
- Stir in the flour until the mixture comes together as a dough.
- Roll the dough out on a lightly floured work surface to a thickness of
- Using Halloween-style biscuit cutters, cut biscuits out of the dough and
carefully place onto the baking tray.
- 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.
- 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.
- Carefully spread the icing onto the biscuits using a knife and set aside
until the icing hardens
Lantern soup (pumpkin and haricot bean soup)
- 1 tbsp olive
- 1 large onion,
- 2 cloves garlic, crushed
- 675g/1½lb pumpkin flesh, cubed
- 450g/1lb sweet potatoes, peeled and cubed
- 1 tsp mixed dried herbs
- 1 tsp chopped sage
- 1.5L/2½ pint vegetable stock
- 400g/14oz canned haricot beans, rinsed and drained
- salt and freshly ground black pepper
- Heat the oil in a large saucepan and fry the onion and garlic for about 10
minutes until softened and starting to colour.
- Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
- Add the vegetable stock and bring to the boil. Cover the pan and simmer for
30 minutes, until the vegetables are cooked and tender.
- Add the haricot beans and season to taste with salt and pepper. Cook for 5
minutes, then serve hot with crusty bread.
SCARY MARY SAYS HAPPY HALLOWEEN
I WILL BE BACK
ON BONFIRE NIGHT