Halloween
Stuffed Pepper Lanterns
Meatloaf Coffins
Mash Potato Ghouls
Halloween Blackbean Hummus
Stuffed Mushroom Eyeballs
Bloody Chocolate Cups
Halloween Dodgers
Ghost Cake
Bloody Cupcakes
Stuffed Pepper Lanterns
Makes 6
Ingredients
1 Cup of Dried Lentils - Cooked
7 Bell Peppers
1 tsp Vegetable Oil
3 Cloves Garlic - Minced
1 Onion - Finely Chopped
1 Medium courgette - Diced
1 Cup Sweetcorn
1 Medium Tomato - Seeds removed. Tomato Diced
1 tsp Fennel Seeds
1 tbsp Sage
1 tsp Paprika
Salt to taste
1 tsp Pepper
Method
Remove the seeds from 1 pepper. Dice and set aside for the filling.
Cut the top from the rest of the peppers & remove the seeds.
Cut out eyes and mouth shapes in your peppers.
Preheat the oven 180C
Heat the oil in a large frying pan.
Cook the onions and diced pepper for 5 minutes.
Add the courgette and cook for a further 4 minutes.
Mix in the tomato and sweetcorn. Cook for 3 minutes.
Stir in the remaining ingredients.
Spoon the filling into the peppers.
Place the lids on the peppers
Cook for 25 minutes.
Serve
Enjoy!
Mash Potato Ghouls
Makes 6-8
Ingredients
½ Bag of Potatoes - Peeled
2 - 3 tbsp Butter
½ Cup Milk
Seasoning of your choice
Method
Boil the potatoes for 25-30 minutes or until very soft
Preheat the oven 180C
Drain the water from the potatoes.
Add the butter and the milk
Mash your potatoes
Season as you want to
Place the mash in a piping bag with a large round nozzle
Pipe your ghoul shapes
Use a knife to gently make the eyes and mouth shapes.
Use a tiny amount of black food colouring to make eyes
Bake for 20 minutes
Serve
Enjoy!
Halloween Blackbean Hummus
Ingredients
2 Cloves Garlic
2 400g Tin Blackbeans - Drained & Rinsed
2 tbsp Tahini
4 tbsp Lemon Juice
1 tsp Cumin
3 tbsp Yoghurt
Method
Place all the ingredients in a food processor and blitz until smooth
Place in a bowl to serve
To create the spider web, pipe on using yoghurt & black food colouring.
Enjoy!
Meatloaf Coffins
Makes 5-6
Ingredients
1 tbsp Olive Oil
½ Onion - Finely Chopped
½ Cup Tomato Sauce - E.g Bolognese
1 tbsp Tomato Paste
2 tbsp Milk
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Oregano
Salt & Pepper to taste
2 Cups Vegan Mince
¾ Cups Breadcrumbs
Baste;
¼ Cup Tomato Sauce - E/g Bolognese
2 tbsp Ketchup
2 tsp Brown Sugar
Method
Preheat oven 180C
In a medium saucepan heat the oil
Saute the onions
In a small separate bowl mix the tomato sauce, tomato paste, milk and seasoning.
Add to the onions and heat until it simmers.
Stir in the vegan mince and take of heat.
Stir in the breadcrumbs
Shape the mixture into coffins, using your hands.
Whisk together all the basting ingredients
Brush half the baste on the top and the sides of the coffins.
Bake for 15 minutes.
Flip the coffins over and baste the top and sides
Bake for a further 10 minutes
Make a cross using ketchup on the top.
Serve
Enjoy!
Stuffed Mushroom Eyeballs
Ingredients
Button Mushrooms - The amount depends on how many eyeballs you want to make
¼ Bag Potatoes - Peeled
3 Garlic Cloves - Skin taken off
1 Heaped tbsp Butter
½ Cup Milk
2 Sundried Tomatoes
Black Olives - How many depends on how many eyeballs you want to make
Method
Boil the potatoes with the garlic cloves whole for 25 minutes or until very soft
Take the garlic cloves out of the potatoes
Add the milk and butter to the potatoes and mash them
Season if you wish to
While the mash cools down, take the stems out of the center of the mushrooms to create a whole in the middle
Cut the olives into small slices - These will be the pupils
Cut the sundried tomatoes into very thin pieces - This will be the veins
Scoop or pipe the mash into the mushrooms
Add a black olive into the center of every mushroom
Place a couple of pieces of sundried tomatoes around the olives
Bake in the oven for 15-20 minutes.
Serve
Enjoy!
Rice Krispy Frankensteins
Makes 4-6
Ingredients
2 Cups Vegan Marshmallows + Extra for decorating
1 tbsp Butter
4 Cups Rice Krispies
3-5 Drops Green Food Colouring
2 Drops Black Food Colouring
½ Cup Chocolate - Melted
Vegan Chocolate Sprinkles
Lolly sticks
Method
Prepare an 8x8 tray with baking parchment.
In a medium saucepan, melt the butter and marshmallows. Stir often to keep from burning.
Stir in the green food colouring.
Add the rice krispies.
Spread the mix onto the tray.
Let cool for 10-15 minutes.
Cut the mix into rectangles and add the lolly sticks.
Melt the chocolate and coat the top of each rectangle with it.
Add chocolate sprinkles to the chocolate to make hair.
Cut some marshmallows into the right size for eyes and neck bolts.
Use the chocolate to stick them on.
Use the black food colouring to make the pupils on the eyes.
Use some melted chocolate to create the mouth.
Let set in the fridge.
Serve
Enjoy!
Halloween Cupcakes
Makes 18
Ingredients
⅓ Cup Milk
1 Cup Pumpkin Puree
4 tbsp Butter
1 Cup Caster Sugar
4 tbsp Water
1 tbsp Chia Seeds
2 tsp Apple Cider Vinegar
1 tbsp Baking Powder
2 Cups Plain Flour
1 tbsp Pumpkin Spice
Milk - Add if needed
Slime;
Icing sugar
Water
Green Food Colouring
Icing;
1 Cup Butter
3 Butter Icing Sugar
2-3 tbsp Milk
1 tsp Vanilla Essence
Method
Preheat the oven 180C
Create a flax egg; In a small bowl mix the water and chia seeds. Set aside for 10 minutes.
In a large bowl, combine all the wet ingredients. Stir well.
Mix in all the dry ingredients.
Add milk if the mix isn’t runny enough.
Fill your muffin cases ¾ of the way.
Bake for 30-35 minutes or until a toothpick can come out clean.
Let the cupcakes cool completely before adding slime and icing.
Slime;
Sift the icing sugar into a medium bowl.
Add a little water at a time, stir in until it’s the consistency you are happy with.
Add your food colouring.
I haven’t added measurements as it is all about personal preference.
Icing;
Cream the butter and icing sugar together.
Add the vanilla essence.
Add a little milk at a time until the icing is the consistency you are happy with.
Keep in the fridge until ready to use.
To add the slime;
Use the bottom of a piping nozzle to cut out a small whole in the middle of each cupcake.
Pipe in the slime till just below the top.
Cut the top off the cut out cake.
Place it back into the whole.
Add the icing in whichever pattern you would like.
Serve
Enjoy!
Halloween Biscuits
Make 28
Various Sizes
Ingredients
1 Cup Butter
1 Cup Granulated Sugar
1 tbsp Chia Seeds
3 tbsp Water
2 tsp Vanilla Essence
2 ½ Cups Plain Flour
2 tsp Baking Powder
Icing;
2 Cups Icing Sugar
1/2 -1 Cup water
Food colouring of choice.
Method
Make a flax egg; Mix the chia seeds and water. Let sit for 10 minutes.
Preheat the oven 200C
Line a large tray with baking parchment.
Cream the butter and sugar together.
Mix in the flax seed.
Add the vanilla Essence.
Sift in the flour and baking powder. Stir in well.
Add extra flour to make the dough if needed.
Gently roll the dough out on a lightly floured surface.
Cut into shapes and place spaced on the tray.
Bake for 11-12 minutes.
Let cool completely before adding icing.
Icing;
Sift the icing sugar.
Add a little water at a time until the mix is the consistency you would like.
Add food colouring of your choice.
Serve
Enjoy!
Halloween Dodgers
Makes 18
Ingredients;
300g Butter
90g Caster Sugar
1 tsp Vanilla Essence
225g Plain Flour
3 tbsp Jam
3 tbsp Nutella - Check out our recipe here
Method
Preheat the oven 160C and prepare 2 - 3 large baking trays.
Cream together the butter and sugar in a large mixing bowl, until smooth.
Add the vanilla essence and mix to combine.
Sift the flour in and mix to create a dough.
Roll the dough to roughly 1/2cm thick.
Cut your shapes; You want an equal amount of each shape.
Place on the baking tray then cut the faces, crosses ect out of half the shapes.
Bake for 15-20 minutes
Let cool completely before adding the filling.
Place the jam in a small bowl and mix to remove any lumps.
Spread the jam or nutella, on the biscuits without faces ect, from the middle of the biscuit out to almost the edge of the biscuit.
Place the biscuit with a face ect on top of the spread, and press down gently.
Serve straight away or for the best consistency leave, in an airtight container, for 24 hours.
Enjoy!
Bloody Chocolate Cups
Makes 12
Ingredients:
300g vegan dark chocolate
1 cup raspberries
1 tsp vanilla (optional)
Method
Place cupcake cases into a baking tray.
Melt half the chocolate.
Pour about 1 tbsp of melted chocolate into each cupcake case and use a spoon to spread it around the cases to about half way up.
Place the tray into the freezer for about 15 minutes to let the chocolate harden.
Place the raspberries in a pan over medium heat and use a fork to gently mash them.
Stir in the vanilla.
Set the raspberry aside.
Melt the second half of the chocolate.
Take the hardened chocolate cups out of the freezer. Put about 1 tsp of raspberry into each cup. Put a tbsp of melted chocolate on top of the raspberry mix.
Place raspberry cups in the freezer for 30 minutes to set.
Serve
Enjoy!
Ghost Cake
Ingredients
Cake;
8 Cup Self Raising Flour
6 Cup Caster Sugar
6 tsp Bicarbonate of Soda
6 tsp Baking Powder
6 Cup Milk
6 tsp Vanilla Essence
2 Cup Vegetable Oil
6 tbsp White Vinegar
Food Colouring - Colours of choice
Butter Icing;
1kg Icing Sugar
220g Butter
2 tsp Vanilla Essence
Food Colouring - Colours of choice
Extras;
White Fondant
Black Fondant
Orange Food Colouring
Sprinkles
Chocolate - Grated
Method
Cake;
Preheat the oven 180C and prepare your tins. You need 5 x 9” round and 1 half sphere 6”. I did 2 at a time.
In a large bowl sift the flour, bicarb, baking powder and sugar.
Pour in the milk, vanilla, oil and vinegar.
Mix until you have a smooth batter.
Spread the mix between 6 bowls.
Colour your mixes
Transfer the batter to your prepared tins.
Cover the each tin with foil
Bake for 20 minutes or until a toothpick comes out clean.
Let every layer cool completely before decorating.
Butter Icing;
In a large bowl sift the icing sugar.
Add the butter and vanilla.
Cream together until you have a smooth mix.
Colour however you would like. I made 6 different colours, 1 for every layer.
Place in the fridge until you are ready to use these.
Shaping & Decorations;
Place your first cake layer on a cake board
Spread your butter icing, evenly, across the cake.
Sprinkle your grated chocolate over the butter icing.
Place the next cake layer on top.
Spread your butter icing, evenly across the cake.
Spread some sprinkles over the top.
Repeat this; icing, chocolate, icing, sprinkles until you place the half sphere on the top for your last layer.
Place in the fridge for 30 minutes to let the butter icing set a little.
Shape your cake by cutting diagonally down from the top layer of cake, all the way around the cake.
I also did a flatter layer at the front.
Keep the excess cake, you will need it.
Cover the whole of the cake in butter icing and smooth it out.
Roll your white fondant to fit over the whole of the cake, roughly ½ cm thick.
Smooth the fondant and cut around the base so you don’t have lots of access.
Place the cake in the fridge while you make the rest of the decorations.
Take a small amount of white fondant and add a little orange food colouring.
Knead the orange into the fondant.
Roll the fondant into a ball and then squish it down a little bit.
Make light lines up the side, like you see on pumpkins, to make the natural bumps that pumpkins have.
Use a little black fondant and make a small oblong.
Squish it down a little and draw some lines, gently, on the side all the way around. Some all the way from top to bottom, some just at the bottom and some just at the top.
Gently place this on the top of the pumpkin.
Make a long oblong, with white fondant, push it down a little to make a candle like shape.
Get a little more white fondant and again colour it orange the same as last time.
Roll this into a little worm, only 1-1 1/2cm long.
Fold this back on itself so one side is just slightly shorter the the other.
Place this on the top of the white oblong.
Roll the black fondant out thinly.
Cut out 2 circles and 1 egg shape for the eyes and mouth.
Place all of these in the fridge while you make the arms.
Using the excess cake; Break it into small pieces and squeeze it together to make an oblong roughly 2” long.
The excess butter icing should make this stick but if it doesn’t you can use a little water.
Once you have your shapes, roll out your white fondant to roughly 1/2cm thick.
Roll it over your cake arms and connect the edges, so it completely covers the cake.
Finishing;
Bring all your pieces to the side, including your cake.
Put the eyes and mouth in place.
Place the pumpkin on one side of the cake and the candle on the other.
Use a toothpick to put the arms in place.
Place in the fridge until you are ready to serve
Serve
Enjoy!
Serves 10
Bloody Cupcakes
Ingredients
Sugar Glass:
1 Cup Sugar
Red Food Colouring
Icing:
½ Cup Vegan Butter
1 Cup Icing Sugar
Cupcakes:
1 ⅓ Cups Plain Flour
1 Cup of Caster Sugar
1 tsp of Bicarbonate of Soda
1 Cup Vegan Milk
2 tsp Vanilla Essence
⅓ Cup of Vegetable oil
1 tbsp of White Vinegar
Method
To make the sugar glass, melt the sugar in a pan on medium heat.
When completely melted, stir in the food colouring to your desired shade of red.
Pour the mix into a lined oven tray and leave to cool and harden.
Put in the fridge while you make the cupcakes.
Preheat your oven to 180c.
Prepare your cupcake cases.
Mix together the Sugar and bicarbonate of soda, and sift in the flour.
Then add the milk, vinegar, oil and vanilla essence to the dry ingredients and whisk until it forms a smooth cake batter.
Scoop a tablespoon of batter into each of the cases.
Bake for 20-25 minutes.
Let the cupcakes cool before icing them.
Make the icing by mixing together the butter and icing sugar until smooth.
Spoon the icing on top of the cupcakes.
Crack the sugar glass into pieces and press them into the top of the cupcakes.
Use red food colouring to make blood drops.
Serve
Enjoy!
Makes 12
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