Halloween is here and so begins trick or treat season so we thought we would share two healthy Halloween snacks, or something you could give those ‘trick or treaters’!
These are so quick and easy to make, and you can get very creative with them. Okay they might not be super healthy, but its a great way to get kids eating fruit. All you need is some bananas, white chocolate, ice lolly sticks or cocktail sticks and something for the eyes (thats where you can do whatever you want!)
Melt the white chocolate, then cut the bananas in half and poke the stick through the bottom.
Cover the bananas in the melted white chocolate and then place on a plate.
Then stick on the eyes. We used Nakd Salted Caramel Nibbles as we are slightly addicted to them! However chocolate chips or raisins or anything else you think would be suitable will work just as well.
These would be great for dessert one evening or an afternoon or after school snack. These are great as you can fill them with any fruit that takes your fancy. We used raspberries but could use a variety of berries or grapes.
Slice the top off the orange and then cut out the middle. We didn’t want to waste the middle so used it in a fruit smoothies! Then carve out the face with a knife. Put the fruit in the middle and enjoy!
Make your favourite pancake batter (there are lots on our blog, search pancakes), we made gluten free and dairy free ones. When frying them make the batter into ghost shapes and then add eyes and mouth. We used Nakd Salted Caramel Nibbles but raisins or chocolate drops. Enjoy!
It would appear that we have gone a little pumpkin crazy this year, we have been hunting the shelves for all things pumpkin related since about September. Homesense has literally been our saviour we have found so many cool props and food related items in there we just keep going back for more. Honestly you could spend a small fortune in there its crazy how much they have on sale, we cannot imagine what it must be like in America.
It took us a little longer than most to get into the autumn spirit as we were still moarning summer but one weekend we went out and purchased some pumpkins and decided to go on a pumpkin photoshoot lets be honest what else was going to get us in the autumnal mood.
As you would have seen from our previous posts we have made pumpkin pie (first time making it) which we absolutely loved, pumpkin pancakes because who doesn’t love pumpkin shaped pancakes, Pumpkin Chocolate Chip Energy Balls which were da bomb and Pumpkin and Rosemary Muffins which tasted bloomin amazing and we will definitely be baking these again. We also opted for some healthy treats including ghostly bananas and spooky organges!
Last year we really decided to embrace all of the holidays we celebrate, last year we really went to town with some of our content but this year we are going to up our game and create lots of autumn/fall content because after all it is one of our favourite seasons and the colours are just amazing, especially with pops of burnt orange.
For our American friends out there please make us jealous and tell us about all the amazing pumpkin related products you can buy! One year we would love to fly to America for Halloween/fall we can imagine it is so much fun!
Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
We always see so many sweet pumpkin recipes that we decided to experiment and make some savoury muffin. We have never made savoury muffins before so we were really looking forward to making these.
We imagined savoury muffins to be quite bread like, but when we took them out the oven and tasted them we immediately thought of yorkshire puddings. the texture was similar but thinking about it the ingredients we used are very similar to yorkshire puddings and not bread.
200g Self raising flour
150g wholemeal flour
1tsp baking powder
3 sprigs of rosemary finley chopped
Sprinkle of Thyme
2 large eggs
100ml plain yoghurt
50ml vegetable oil
50g Pumpkin seeds
preheat your oven to 180oc
Lightly oil a muffin tray and line with baking paper or muffin cases
Chop your pumpkin into small cubes
Place the chopped pumpkin onto a baking tray
Roast the Pumpkin in the oven for 10-15 minutes until soft (keep an eye on it)
Sieve the self raising flour, wholemeal flour & Baking powder into a large mixing bowl. Keep the wholemeal flour that is left behind in the sieve.
Add in the pinch of salt
In a separate mixing bowl beat the eggs
Add the milk, cream, vegetable oil & honey and stir well until combined
Add the wet ingredients to the dry ingredients and fold
Stir in the cooked pumpkin
Spoon the mixture into the cases
Sprinkle the top of each muffin with pumpkin seeds & the wholemeal you reserved earlier
Place in the oven for 20-25 minutes
Insert a skewer into one of the muffins and make sure it comes out clean before removing from the oven.
Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.
Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.
Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!
1 tin pumpkin puree
1 tin condensed milk
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes
What a better way to celebrate Halloween than with this Halloween stuffed peppers that look just like pumpkins!
We think everyone must be making them as it was very tricky to find orange peppers in the supermarket and our Instagram feed was full of these, even the Body Coach makes them! These are super easy to make and perfect for kids.They are also taste great and are healthy too!
- We cut the tops off the peppers and then took out the middle of the pepper. We then used a small knife to carve in the detail of the pumpkin face.
- We then made up some cous cous, mixed with feta cheese and filled our peppers to the top and put the lids back on.
- We roasted in the oven (180degree) for 25-30 minutes, until chargrilled and soft.
These are so versatile and can be served with salmon, chicken or eaten on their own. They can also be stuffed with many things such as minced lamb or beef, rice or quinoa.
We are definitely getting into the spirit of Halloween this year and we cannot get enough of Halloween cooking. These are the worlds gooiest brownies and you will want to eat the whole lot!
They are lots of fun to make and not too difficult, enjoy the recipe below and let us know how you get on!
350g/12oz dark chocolate
250g/9oz unsalted butter, chopped into squares
3 large eggs
250g/9oz dark muscavado sugar
85g.3oz plain flour
1tsp baking powder
400g white chocolate
1 bag large marshmallows
small chocolate decorative balls
1) Preheat the oven to 150ºc. Butter a tray bake tin and line with grease proof paper.
2) Melt the chocolate and butter together, over a pan of simmering water. Stir well and cool.
3) Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture then sift in the flour and baking powder and gently stir until smooth.
4) Pour into the tray bake tin and bake for 25-35 minutes or until just firm to touch. There should be moist/gooey crumbs on the skewer when inserted. Do NOT be tempted to overcook!
5) Once cooled, melt all the white chocolate over a low heat. Dip the marshmallows into the white chocolate and then place 2 chocolate balls on the mallows as the ghosts eyes.
6) Cut the brownies into squares and pour the remaining melted chocolate over each brownie to make the puddle. Put a marshmallow ghost on each brownie. Leave to set and enjoy – HAPPY HALLOWEEN!
Halloween is such a great time of year, its gives you the opportunity to get extra creative in the kitchen. This Halloween we decided to go all out with This Halloween Graveyard Cake. Its really fun to make and looks very effective. Stay tuned for more fun Halloween bakes this weekend!
- 175g (6oz) margarine or softened butter
- 175g (6oz) caster sugar
- 3 large eggs
- 150g (5oz) self-raising flour, sifted
- 50g (1¾oz) of cocoa, sifted
- 1tsp baking powder
- 300g Icing sugar, sifted
- 100g Unsalted butter- at room temperature
- 40g Cocoa powder, sifted
- 40ml whole milk
- 50g (120z) Plain flour, plus extra for rolling out
- 1 tsp Bicarbonate of soda
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 125g (4.5 oz) Butter
- 175g (6oz) Light soft brown sugar
- 1 Free range egg
- 4tbsp Golden syrup
- 4 Oreo’s
- Box of Quality Street Matchsticks
- Glace icing and piping bag
1) Cream together the butter and the sugar until pale and fluffy. The longer you cream the better. Beat the eggs together and separately sift together the flour and cocoa. Slowly add the eggs to the butter and sugar with a teaspoon of flour if necessary to stop the mixture from curdling. Once the eggs have been added fold in the flour and cocoa and finally the baking powder. Pour into a lined square cake tin and cook in pre-heated oven at 180 degrees for around 20 minutes or until the skewer comes out clean.
2) Leave the cake to cool whilst you make the gingerbread. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
3) Roll out on a floured surface and cut out some gravestones and crosses. You don’t need a cutter you can do this free-hand with a knife. Place on a tray covered in grease proof paper and cook in the oven for 10-12 minutes.
4) To ice the cake, put all the ingredients for the icing into a mixer and whisk until all combined and fluffy. Cover the whole cake in the icing and then the decoration can begin!
5) Firstly whiz the Oreo’s in a blender to make into crumbs and sprinkle on top of the cake to look like soil. Make a small amount of glace icing and put into a piping bag then pipe the words etc on the tombstones and crosses. Then press the gingerbread into the soil as a scene. Finally break the matchsticks into random lengths and out all around the graveyard like a fence.
6) Hey presto you have a graveyard cake. If you want to add anything else to it get creative with it, maybe add some Haribo sweets creatures or chocolate spiders……..