With Halloween just around the corner, Newbie has teamed up with Pinterest to create spooky Halloween snacks for the whole family.
If you fancy getting creative in the kitchen this half-term see below for more of Newbie’s favourite recipe ideas.
- 10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed. Leave the stem if you can on some or all of the halves.
- 8 ounces cream cheese, room temperature
- 8 ounces cheddar cheese, shredded
- 1 scallion, finely chopped
- ½ teaspoon salt
- 1 package refrigerated crescent rolls
- 2 eggs, beaten
- candy eyeballs
- Preheat oven 200°C. In a small bowl, mix the cream cheese, cheddar cheese, scallion and salt until well blended.
- Roll out the crescent rolls and separate into 4 rectangles with a hole in the middle of each. Press your fingers into the holes to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
- Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
- Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.
- Preparation time:15 minutes
- Cooking time:15 minutes
- Total time:30 minutes
- Makes: 9
- 335g pack Betty Crocker Chocolate Chunk Muffin Mix
-1 tbsp oil
- 1 medium Free Range Egg
- Semi-skimmed milk
- For the topping
- 200ml double cream
- Dark Chocolate Chips
- Preheat the oven to 200°C, gas mark 6, and place 9 muffin cases in a muffin tin.
- Prepare the muffin mix, oil, egg and milk according to the pack instructions, and divide between the 9 cases. Bake for 15 minutes until a skewer, when inserted in a muffin, comes out clean. Allow to cool.
- Whisk the cream until it holds its shape and place in a piping bag with a 1cm nozzle. Pipe the cream onto the cakes to create ghost shapes. Use the chocolate chips for the eyes.
- Preparation time:15 minutes plus chilling
- Cooking time:12 minutes to 15 minutes
- Total time:27 minutes plus chilling
- Makes: 20 – 24 biscuits
For the biscuits:
- 125g Stork Original Baking Block
- 75g Golden Caster Sugar
- 1 medium Egg yolk
- 200g plain flour
- 2 tsp mixed spice
- Chocolate Chips
- Icing sugar
- Cocoa powder
- Dr Oetker Fruity Writing Icing, in green and orange
- Preheat oven to 190ºC, gas mark 5. Line two baking trays with baking parchment.
- Whisk the Stork with the sugar until pale and fluffy, then whisk in the egg yolk. Gradually whisk in the flour and mixed spice and bind to a dough. Cover with cling film and chill for 30 minutes.
- On a floured surface, roll out the dough to the thickness of a £1 coin. Using Waitrose Halloween Creepy Cookie Cutters including ghosts and pumpkins, cut out about 20-24 biscuits and place on the baking trays.
- Cut the raisins into quarters and use as eyes for the ghosts, use the chocolate chips as eyes for the bats and bake for 12-15 minutes until just golden. Transfer to a cooling rack and leave to cool.
- To decorate, dust the ghosts with icing sugar and the bats with cocoa powder. For the pumpkins, use the green icing for stalks and the orange icing to outline the pumpkin shapes.