If you are getting ready to celebrate Halloween, then why not get creative in the kitchen with these delicious Halloween recipe ideas which will be loved by both kids and adults alike,
Spider Cupcakes
Ingredients for Cakes
100g plain chocolate
150g unsalted butter, softened
150g caster sugar
20g cocoa, sifted
3 eggs, beaten
125g self raising flour
1 ½tsp baking powder
2 tbsp Rachel’s Greek Style natural yogurt
Ingredients for Frosting
4tbsp golden syrup
80ml double cream
100g milk chocolate
100g plain chocolate
3tbsp Rachel’s Greek Style natural yogurt
Ingredients for Decoration
Chocolate sugar strands
Smarties or similar sweets (for the eyes)
Liquorice laces or Catherine wheels
Makes: 12 cakes
1. Pre-heat the oven 180°C, Gas Mark 4 and line a muffin tray with paper cases
2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted,
alternatively place over a pan of simmering water
3. In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour
and baking powder. Lastly add in the yogurt ensure the mixture is well combined
4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool
5. Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a
microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool
then add the yogurt. The frosting should be soft but not runny
6. Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into
chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and
push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply
place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect
Pumpkin Pie
Ingredients:
320g ready to roll short crust pastry
425g canned pumpkin, we used Libby’s
140g caster sugar
½ tsp ground nutmeg
½ tsp ground cinnamon
2 eggs, beaten
25g butter, melted
100g Rachel’s Greek Style Low Fat Yogurt
Topping:
200g Rachel’s Greek style Apple & Cinnamon Yogurt
A sprinkle of ground cinnamon
Serves: 6-8 Preparation & Cooking Time: 1½ hours
Method
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted
loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop
the pastry from shrinking).
2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry
for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and
leave to cool.
3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.
4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.
5. Leave to cool then remove the pie from the tin.
6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.
This sweet and tempting pie is perfect for an autumnal treat
