Happy Halloween (& Our Party)

It's only a couple of days until Halloween – are you all ready for some trick or treating or guising? 

We decided to host our Halloween Party last weekend and it was SO much fun. I got a little carried away with decorating but it added to the party and got everyone in the 'spirit'!! Unfortunately I didn't manage/forgot to get photographs of everyone all dressed up and of the food (disaster I know!) but I have included some menu suggestions below and lots of pictures of the decorations.

Happy Halloween – I hope you all have a spooktacular time!!

Menu Ideas

Vampire Juice 
(I use my recipe for Cranberry Fizz and omit the alcohol for a Mocktail version)

Slime Dip
Goo
Bat Wings
Trolls Toes
Deviled Eggs (no recipe)
Zombie Fingers (Sausage Rolls - no recipe)

Thai Pumpkin Soup

Witches Hair with Bugs
Ghoul-lash
'Zombie Arm' Meatloaf (no recipe)

Creepy Crawly Mud Pie Cupcakes
Orange Jelly Pumpkins
Pumpkin Cupcakes
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Pumpkin Cupcakes

I recently made these Pumpkin Cupcakes and I just had to share them with you! Whether you are a fan of Halloween or not these are the perfect cupcakes for Autumn/Fall although I would be tempted to make them year-round! They are absolutely perfect served with a cup of tea for a decadent little treat to warm you up.

This recipe was taken from the Hummingbird Bakery Cookbook – my baking bible!

Makes 12 Cupcakes

120g plain or all-purpose flour

140g caster or fine sugar

1 tbsp baking powder

1 ½ tsp cinnamon, plus extra for sprinkling

a pinch of salt

40g unsalted butter, softened to room temperature

120ml milk

2 large eggs

200g tinned pumpkin puree

Cream Cheese Icing:*

315g icing sugar sifted

50g unsalted butter, at room temperature

125g cold cream cheese

To Decorate (optional):

Halloween Sprinkles

Edible Glitter

Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.

Place the flour, sugar, baking powder, cinnamon, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the eggs to the remaining milk along and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture. Add the pumpkin puree and mix on a low speed until evenly combined. (The original recipe says to stir the puree by hand, but I found it a lot easier to evenly disperse it using the mixture – just keep it on low speed. If you prefer however just use a spoon or spatula to gently mix it in.)

Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (the recipe states 20 minutes – mine take 25, perhaps even a couple more but it will depend on your oven and where you live) and a skewer comes out clean with put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

While the cupcakes are cooling make the icing. Sift the icing sugar into the bowl of a free-standing mixture or large bowl, then add the butter and beat on a low setting until it comes together. Turn the speed up a little and continue beating until it is well mixed. Add all of the cream cheese and mix until it is well combined and smooth, then turn up to a higher setting and beat for roughly 5 minutes until the icing is light and fluffy. Be careful not to overbeat the mixture though as it can turn runny quickly!

Once the cupcakes are completely cold decorate them with the icing then finish with a light sprinkling of cinnamon or if you are making them for Halloween, some Halloween inspired sprinkles or other decorations.

*I have added a little extra sugar to the cupcakes as we find it needs a touch more sweetness to it. If, however you prefer your cream cheese icing to have a bit of tang to it then use 300g of icing sugar instead.

Creepy Crawly 'Mud Pie' Cupcakes

These are the perfect little treats to make for Halloween that both kids and adults alike will love. They are so easy as really they are just Chocolate Cupcakes but they look so great and are a fun treat to make. If you can't get or don't have the little silicone terracotta pots you can use any little cup or plastic container you can find – they will still look great! For a final touch you could also add a little sprig of greenery (some fresh herbs work great) but for Halloween I like the earthy, dark look! Have fun and make them your own – it's what it's all about!

As always this is my trusty cupcake recipe that I always use which is taken from The Hummingbird Bakery Cookbook.

Makes 12

For the Chocolate Cupcakes:

100g plain or all-purpose flour

20g cocoa powder

140g caster or berry sugar

1 ½ tsp baking powder

a pinch of salt

40g unsalted butter, softened

½ tsp vanilla extract

120ml milk

1 egg

For the Chocolate Buttercream:

300g icing sugar

40g cocoa powder

100g unsalted butter, softened

40ml milk

To decorate:

12 x Silicone flowerpot muffin cases*

8-10 plain chocolate biscuits of your choice, crushed finely (although it's ok to have different sizes)

Edible glitter (optional)
Jelly worms and spiders

Witches Hair with Bugs {Spaghetti with Prawns}

Try not to be too grossed out by the name (or look!) of this dish as it is the perfect Halloween dish to get you in the mood for trick or treating or to quickly gobble down after! There is something about black spaghetti that just screams Halloween and so I just can't resist making it to mark the occasion. I love this dish as it takes no time to make – literally just as long as it takes for the pasta to cook – it tastes fantastic and has the perfect Halloween look to keep the children happy! Of course when Halloween has past this is still a fantastic meal which can be enjoyed minus the black spaghetti and with whole wheat or regular white spaghetti instead. We eat this dish a lot as it is the perfect quick and easy mid-week meal!

{Serves 4 easily doubled for a crowd}

400g black (squid ink) spaghetti

3 tbsp extra virgin olive oil

2-3 cloves of garlic, finely chopped

1 long red chilli, finely chopped (de-seed for a milder child friendly dish)

1lb prawns, cleaned*

Juice of ½ lemon

Sprinkling of fresh parsley, finely chopped (optional)

Cook the pasta in a large pan of salted, boiling water for the time instructed on the packet. While the spaghetti is cooking heat 2 tbsp of the oil in a frying pan and gently cook the garlic and chilli until softened but not coloured. Add the prawns and toss well and cook until warmed through (or if using raw prawns until they have cooked properly). Squeeze over the lemon juice then take off the heat.

Drain the spaghetti reserving a tablespoon of the cooking water then add the spaghetti to the garlicky prawns. Add the reserved pasta water then mix well. Finish with the final tablespoon of olive oil to give a real 'glossy' look to the pasta then if using scatter over the parsley. Serve at once.

*For this particular dish I used small prawns since I thought they better resembled bugs(!) however ordinarily when I make this I use normal sized prawns. You can use either cooked or raw prawns for this dish, just make sure they have their shells off and have been cleaned. If you do use raw prawns they will require about 4 minutes to cook whereas the cooked prawns literally just need to be heated through.

**If you like you can miss out the prawns and have a super simple pasta supper of Garlic & Chilli Spaghetti – one of my favourites! 

Orange Jelly Pumpkins

A great treat for Halloween for the kids as it's super easy to make and a lot easier to carve than a pumpkin! Perfect for a party these 'pumpkins' will have vanished before you can say Boo!

Makes 3-4 'pumpkins' (depending on how big the oranges are)

3-4 oranges

1 packet of orange jelly/ jello

Cut the top off the oranges then scoop out the orange flesh as best as you can and set aside in a bowl. Squeeze as much juice out of the orange flesh as possible then pop into a measuring jug.

Make the jelly up according to the instructions by dissolving it in boiling water, then instead of using cold water to finish it use the same amount of the freshly squeezed juice (topping up with water if needed to the correct amount). Let the jelly set in the fridge.

While the jelly is setting and chilling carve the oranges to make faces like a pumpkin. Once the jelly has set mix it up a bit then fill the oranges with it (it's easiest to pop the oranges into a cupcake/muffin tin to keep them steady). Keep cold until ready to serve.