October 22,2021
Attempt These Halloween Treats This Spooky Season!
Halloween, we’re ready for you. Get creative this Halloween with our ghoulishly good selection of scary cupcakes, creepy cookies, spooky sweets and devilish dinners that the kids will love. If you’re looking for Halloween dessert recipes, I have you covered. But first, take a took at some of our Halloween selections on FoodLine! (Click on its name to order!)
Image credits to BBCgoodfood
Ingredients
100g/4oz madeira cake
100g Oreo cookie
100g bar milk chocolate, melted
200g bar white chocolate, melted
few Smarties and icing pens, to decorate.
200g bar white chocolate, melted
few Smarties and icing pens, to decorate.
10 wooden skewers
½ small pumpkin or butternut squash , deseeded, to stand pops in
½ small pumpkin or butternut squash , deseeded, to stand pops in
Method
STEP 1:
Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
STEP 2:
Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
STEP 3:
Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.
Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.
Image credits to MyRecipes
Ingredients
12 eggs
red, orange, green or black food colouring
red, orange, green or black food colouring
1-4 tbsp vinegar
3 tbsp mayonnaise , plus extra if the eggs are large
3 tbsp mayonnaise , plus extra if the eggs are large
1 small red pepper, finely chopped
a few tarragon sprigs , finely chopped (optional)
paprika , for sprinkling
Method
STEP 1:
Put the eggs in a single layer in a pan and add enough water to cover them by 2cm. Bring to the boil, then cover, turn off the heat and leave for 12 mins. Drain, cool completely in very cold water, then drain again.
Put the eggs in a single layer in a pan and add enough water to cover them by 2cm. Bring to the boil, then cover, turn off the heat and leave for 12 mins. Drain, cool completely in very cold water, then drain again.
STEP 2:
Put the different food colourings into separate bowls or containers that will hold the eggs, using 1 tsp food colouring per bowl, plus 700ml water and 1 tbsp of the vinegar each. Gently tap the eggs all over using a spoon or knife to crack the shells without removing them. Divide the cracked eggs between the bowls with the food colourings, submerge them in the liquid and leave to soak for at least 3 hrs, or ideally overnight. If you can’t submerge them fully, turn the eggs every hour so that they stain evenly.
Put the different food colourings into separate bowls or containers that will hold the eggs, using 1 tsp food colouring per bowl, plus 700ml water and 1 tbsp of the vinegar each. Gently tap the eggs all over using a spoon or knife to crack the shells without removing them. Divide the cracked eggs between the bowls with the food colourings, submerge them in the liquid and leave to soak for at least 3 hrs, or ideally overnight. If you can’t submerge them fully, turn the eggs every hour so that they stain evenly.
STEP 3:
Drain, rinse and peel the eggs, then halve them and pop the yolks into a bowl. Add the mayonnaise, adding a little more if you need to in order to create a slightly stiff paste, then mix in 3 tbsp of the chopped pepper and the tarragon, if using. Spoon the yolk mixture back into the whites, then sprinkle over the remaining pepper and the paprika.
Drain, rinse and peel the eggs, then halve them and pop the yolks into a bowl. Add the mayonnaise, adding a little more if you need to in order to create a slightly stiff paste, then mix in 3 tbsp of the chopped pepper and the tarragon, if using. Spoon the yolk mixture back into the whites, then sprinkle over the remaining pepper and the paprika.
Cover image credits to Jessica Flores on Unsplash
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