This Spooktacular recipe is great for Halloween. While it looks like a huge pile of mud, I assure you it tastes divine. The quick and easy recipe is cheap to make and will be the perfect treat for your little monsters.
You will need:
4 100g bars milk chocolate (I used the 30p bars from Morrisons simply because they were cheap, whether you choose to use branded or baking chocolate is a choice I will leave up to you)
1 pack Oreo cookies (I use Aldi’s own brand which me and wonder husband have dubbed pooreos – they taste exactly the same and cost a matter of pence)
1 bag fizzy cola laces
1 bag chocolate covered raisins
1 pack munchies
Note: The above listed sweets are simply the ones I chose to use, you can add any sweets in any quantity – which is the best thing about this recipe!
Break the chocolate into a large bowl and melt. I usually melt my chocolate in a heat proof dish over a pan of boiling water. You may choose to microwave your chocolate. If you do decide to microwave, I would recommend 30 seconds to start then stir and continue to microwave at 10 second intervals stirring in between and repeating until the chocolate is smooth.
Pour the melted chocolate onto a sheet of parchment or baking paper and spread evenly until you have a thick layer of chocolate.
Cur the fizzy laces into 3cm strips and sprinkle over the melted chocolate along with the chocolate raisins and the munchies.
Gently grate 1 or 2 Oreos over the melted chocolate.
Allow to cool slightly and then leave in the fridge until set.
Once all the chocolate has set, roughly chop into shards.
So. Many. Options!
You can literally top your bark with anything. The options are endless. You might want to try using white chocolate with red sweets to create a bloody effect. You can also add candy sticks as bones or draw faces onto marshmallows and use them as ghosts. Be as creative as you like.
Cupcakes are such a simple delight. This straightforward recipe is so cheap and easy to do. The best part is that cupcakes are delicious served either with a basic frosting or used as a base taste and jazzed up with extra flavours. Be as crazy as you like!
You Will Need
6oz/170g caster sugar
6oz/170g self-raising flour
1 tsp vanilla essence (for vanilla)
1oz cocoa powder (for chocolate cupcakes)
Beat the sugar and butter together until pale (I use a stand mixer however an electric hand whisk would also be suitable)
Add the eggs and whisk again (careful not to curdle the mix). Once you have a smooth mixture add the flour and vanilla essence or cocoa powder (whichever you’re using) and whisk again.
Place muffin cases into a muffin tin and spoon the mixture evenly between the cases.
Bake in the oven on Gas mark 5/190C for 10-15 minutes (or until springy and golden)
Allow to cool.
Decorate however you like and enjoy.
Once your cupcakes are cooled, try filling the centre with your favourite jam. Simply cut a hole from the centre, fill with a tsp jam and replace the cut-out piece. Frost over the top and enjoy the flavours of the delicious filling.
These cupcakes are a great base for any flavour of frosting.
With vanilla cupcakes you might try lemon frosting with a curd filling or a white chocolate frosting with a raspberry jam filling.
For chocolate cupcakes you can add chocolate frosting. You can jazz it up even more with a drizzle of caramel sauce and a pretzel.
You may also wish to vary the cupcake flavour altogether. To make a Bakewell flavoured cupcake, substitute the vanilla flavouring for almond, fill with a cherry jam and decorate with white icing and a glace cherry.
These cookies are an absolute delight, they are easy enough to make so are a fun recipe to share with children. They make a great addition to movie night treats or can be enjoyed with a nice mug of tea, coffee or hot chocolate.
You will need
75g (3oz) butter (at room temp is best)
75g (3oz) caster sugar
75g (3oz) light brown sugar
1 egg (beaten)
175g (6oz) self-raising flour
100g (3 ½ oz) milk chocolate chips
100g (3 ½ oz) fudge chunk pieces – these are sometimes sold as ice cream toppings (if you can’t find them you can buy some cheap fudge and chop It into small chunks).
Put the butter and sugars together into a mixing bowl and beat together until fluffy and pale. Add the flour and the egg and mix until smooth.
Stir in the chocolate chips and fudge pieces. Taking small bits of the batter, making them into balls (about the size of a walnut). Place these onto a baking tray lined with non-stick baking paper. Make sure you leave enough room between the balls to allow the cookies to spread.
Bake in a pre-heated oven (Gas mark 4, 180c, 350f) for 10-12 minutes until golden.
Once you have removed them from the oven, leave on the baking tray to harden for a few minutes before transferring to a cooling rack.
If you can’t find or don’t want to use fudge, try replacing it with raisins or chopped glace cherries. This adds a fruity twist to the flavour and texture.
You could also swap the milk chocolate chips for white or dark chocolate to mix it up even more.
These delicious biscuits are great for baking with children. They require few ingredients and are extremely easy to do. This recipe has been used in my family for generations. One of the great things about the simplicity of these is that you can vary your shape and design for any occasion.
You Will Need
150g Caster sugar
400g Plain flour
½ tsp vanilla essence
Mix together the margarine and the caster sugar until light and fluffy. Rub in the flour until you have ‘breadcrumb’ texture.
Lightly whisk the eggs with the vanilla essence and add to the dry mixture. Mix together until you have a dough (the dough with be slightly sticky at first – or at least mine always is).
Tip the dough onto a floured surface and lightly knead. Roll the dough out to 1-2cm thickness.
Cut out whatever shapes you wish to use and place them onto a baking tray lined with parchment or baking paper. For a fossil effect, press small dinosaur and other toys into the biscuits to create prints in the dough.
Bake in a pre-heated oven at gas mark 4/180c/160 fan for 15 minutes or until a pale golden brown colour.
Allow to cool and enjoy!
If you don’t want to make fossil biscuits and instead chose to keep your pattern plain, here are a few ideas for you.
When not making fossil effect biscuits, we usually use icing made from icing sugar and water and top the biscuits with sprinkles.
You can add 100g of currents to the dry mix before adding the egg to make current biscuits.
You might want to try dipping the biscuits into chocolate for an even sweeter treat.
You could also experiment with different flavours in place of vanilla. For a zesty twist, try adding the rind of 1/2 a lemon and 1/2 tsp lemon essence.
These are a great as a weekend breakfast treat or as an addition to your morning cuppa. With only a few ingredients, they are really cheap to produce and so easy to make. An added bonus is that as they bake, they make your house smell AMAZING!
You Will Need
1 packet ready rolled puff pastry
2 tbsp soft brown sugar
2 tsp cinnamon
1 tbsp Icing sugar
2-3 tsp water to mix
Mix the soft brown sugar and cinnamon together.
Lay the sheet of pastry onto a flat surface lined with parchment paper.
Sprinkle the cinnamon sugar mix onto the pastry.
Roll up the pastry lengthways until you have a long sausage shape.
Cut the party into 2-3cm thick slices and lay each piece onto a lined baking tray.
Bake in the oven at 200C/180C fan/gas 6 for 10-15 minutes or until golden in colour.
Mix the icing sugar with the water until you have icing with a consistency that you can drizzle.
Once the pastries have cooled, drizzle with the icing and leave to set for 10 minutes.
If cinnamon isn’t your thing, try substituting the cinnamon sugar for Nutella for a whole new flavour!