With School Half-Term in full swing and Halloween right around the corner, we wanted to share some of our favourite sweet and spooky Halloween recipes for you to enjoy making with your little ones and treating all the family with!
Heading out on a trick or treating adventure this Halloween? Don’t forget to get into the Newbie spirit with our Halloween collection to ensure your little ones are Halloween ready!
Pumpkin Rice Krispie Treats
You will Need:
- 6 cups rice krispies cereal
- 3 Tbsp salted butter
- 1 (10 oz) pkg. mini marshmallows
- Orange gel food coloring
- 3 pretzel rods, end portions broken off into 2-inch pieces (so you'll have 6 pieces)
- 6 mini green airheads or green fondant
- Non-stick cooking spray
- Measure out the rice krispies cereal and pour into a bowl. Melt butter in a non-stick saucepan over medium-low heat.
- Add marshmallows and stir. As they begin to melt, start adding in the gel food colouring until desired colour is achieved. Stir constantly until marshmallows have melted.
- Remove from heat then immediately pour in rice krispies and gently stir and fold with a spatula until cereal is evenly coated. Let mixture cool slightly (until it's cool enough to handle with your hands).
- Spray hands with non-stick cooking spray then shape the rice krispie treat mixture into balls about the size of a baseball, then insert 1 piece of the pretzel rod into the top centre and reshape the pumpkin as needed. Transfer to a plate or dish sprayed lightly with cooking spray.
- Beginning on one side of the airhead candy cut out a leaf shape with clean scissors then use the remaining portion of the piece of candy to roll and shape into a thin rope shape then twist into a vine shape (or just shape the fondant accordingly, no cutting required).
- Place candy on the sides of each pretzel on the pumpkin (as pictured). Repeat with remaining candy. Store in an airtight container.
Makes 10 cupcakes
You will need:
- 200g boiled beetroot
- 3 eggs
- 100g dates
- 4 tbsp honey (or maple syrup for under 1)
- 120g butter
- 120g gluten-free self-raising flour (or normal self-raising)
- 20g raw cacao powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp xanthan gum (leave out if using normal wheat flour)
- Double cream for whipping
- Chocolate chips for decoration
- Preheat oven to 180 deg fan
- Melt the butter in a saucepan on a low heat.
- Put the beetroot, dates and honey into a food processor and blend until smooth. Add in the butter and blend again.
- Add in the melted butter, eggs, flour, cacao powder, baking powder, salt, xanthan gum and blend again until fully combined.
- Spoon about 2 tablespoons of the mixture into cupcake holders so the mixture is just underneath the top of the case.
- Put into the oven for 15 minutes. Take out and cool.
- Whip the cream so it’s nice and thick can create peaks.
- Decorate the cupcakes so that the cream goes into peaks like a ghost. Add two chocolate chips for the eyes. Ooooooo.
What you will need:
- 320g pack ready-rolled puff pastry
- 50g grated parmesan or vegetarian alternative
- flour, for dusting
- 1 egg, beaten
- poppy seeds, nigella seeds, sesame seeds or celery seeds, to decorate
- black or green peppercorns
- Heat the oven to 220C/200C fan/ gas 7.
- Unroll the pastry and top with a couple of handfuls of parmesan, then fold in half. On a lightly floured surface, roll the pastry out to a thickness of 2mm. Cut into 1cm strips, then twist each strip several times to form a snake
- Lay out the snakes on a baking sheet, then brush each one with egg and sprinkle with more cheese.
- To decorate, scatter over the seeds. Flatten one end of each snake and press in two peppercorns for eyes.
- Bake for 12-14 mins, or until golden. Leave to cool. Will keep for two days in an airtight container.