Showing posts with label Halloween. Show all posts
Showing posts with label Halloween. Show all posts

Wednesday, 30 October 2013

Countdown To Halloween : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-Jsthoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...


By the time I sorted my Halloween pictures out last year it was over!!

So today I'm sharing some I still have on my phone of our fun we had last year...


Monday, 28 October 2013

Halloween Lunch Box Treats...


My daughter has already got me planning the perfect Halloween Lunch box for her on Thursday~

Sandwiches cut into ghosts (with a Halloween cookies cutter)

Spooky bat shortbreads

and jelly set into pumpkin moulds

So got me thinking of other treats to add to her lunch box

 Thought I would share lots of fun recipes you can try too...










All recipes are featured on my Halloween page here

Plenty of ideas for after school parties too...


Sunday, 20 October 2013

Claire's And The Secret Union J Gig...


My daughter was super excited when I mention Claire's was sending her a special parcel to create a Union J Halloween cat inspired outfit.

Claire's have teamed with Union J band for a secret gig taking place on 22nd October and we have been invited to join in some fun creating a Jcat look.


My daughter 8 is a huge fan of the stores, which she discovered earlier this year.

 We were shopping in Meadowhall and passed by their store, there was a pretty girl with long curly blonde hair in the window being twirled around and sprayed with glitter. My daughter said "wow she sparkles like a princess". Often mentioning the girl in the window sparkling, I knew we had to visit so my little princess could sparkle too.

When on holiday a few months later in Blackpool, my daughter squeezed my hand when we were in the shopping centre, just next to Claire's, looking down at her she had a big smile on her face, "shall we go in?" I said!!

Just like her mum in a cake shop! her eyes sparkled and hands twitched not knowing where to look first and wanting everything in the shop. We came in for the glitter, I mentioned,, and walked out with gold glitter spray and roll on glitter body lotion also the biggest smile ever on her face!!







The parcel arrived when I was out. Typical. After standing guard looking for the neighbour to return, she excitedly told me when they were home [thanks neighbour for taking in delivery]. She was really pleased with everything we got sent and had lots of fun dressing up, the silver spray was her favourite item and she has promised we can share. I am also looking forward to trying a few of the things out, that is if I can find them!!

Daughters outfit~

Skirt ~ £10-00
Black beads ~ £4.50
Cat hair clip ~ £9.00
Silver glitter hairspray ~ £4.00
Face tattoos ~ £5.00
Black glitter nail varnish ~ £3~00
Glow in the dark make up ~£4.50
Nail stickers £5.50
Necklace £10~00

You can also find Claire's on

Twitter

Facebook

About this review- I was sent this fun parcel to review and was not paid for this post, all thoughts on everything and website are my own honest opinion. All links in this post are which I have chosen to add in ...


Friday, 18 October 2013

Pumpkin Cookies And Toffee Apples...



Pumpkin Cookies

Time to make: 1 hour

Skill level: Beginner

We used

  • One batch cookies (see recipe below)
  • Pumpkin cookie cutter
  • Ready made sugarpaste, orange & black
  • White vegetable fat such as Trex
  • Small quantity of buttercream to act as 'glue'

How to make

  • Lightly grease your work surface with the fat and roll the kneaded orange sugarpaste to a thickness of approximately 3-4mm.
  • Using the same pumpkin-shaped cutter that cut the cookie shapes, cut a shape, lift carefully, moisten the back with buttercream and place on the cookie. 
  • Repeat with other cookies.
  • Use a finger moistened with water to smooth and round the edges.
  • Roll out the black sugarpaste in the same manner as step 1.
  • Use a craft knife or small kitchen knife to cut out pumpkin features and apply to half the cookies with a little buttercream.
TIP:

  • If desired, moisten the surface of the remaining iced cookies with water and sprinkle over orange edible glitter.

Vanilla cookies

  • 225g/8oz flour
  • 5ml/1tbsp baking powder
  • 100g/4oz butter
  • 175g/6oz caster sugar
  • 5ml/1 tsp vanilla extract
  • 1 egg, beaten

Oven temp: 190C/Gas Mark 5

Makes 20-24

How to make

  • Rub butter into sifted flour and baking powder.
  • Add sugar then mix to a dough with vanilla and egg.
  • Roll out fairly thinly on a lightly floured surface.
  • Transfer to a lightly greased baking sheet allowing space for spreading.
  • Bake until golden brown and cool on a wire rack before decorating.

Toffee Apples

Time to make: 40 mins

Skill level: Beginner

We used

  • 6 x small apples (Russet apples are best but any will do)
  • 300g sugar and small saucepan
  • Lollipop sticks
  • Slips of kraft paper
  • Slips of white card and a hole punch
  • Jewellery cord, natural
  • Cellophane wrap in orange & clear
  • Assorted ribbons in shades of orange, brown and purple
  • Alphabet rubber stamps
  • Pigment ink pad, brown

How to make

  • Prepare a sheet of kitchen foil by oiling it lightly with vegetable oil. Push a lollipop stick into each apple.
  • Melt the sugar in the pan and allow to boil gently until it turns a caramel colour. 
  • Do not overcook as it will taste bitter. 
  • Remove from heat.
  • Take each apple in turn and holding it by the stick, dip each apple in the sugar until it is well coated.
  •  TAKE CARE AS THE MELTED SUGAR MIXTURE IS EXTREMELY HOT. 
  • You might need to spoon the mixture over the last apple as the level in the pan drops. 
  • Place each apple on the oiled foil sheet and allow to cool.
  • Place each cooled apple in the centre of a 30cm square ofcellophane sheet and draw up and around the apple securing where the apple and stick meet with a knot of ribbon.
  • Attach a stamped label to each stick with the cord if desired.
 Recipe and photo credit to Hobbycraft


Tuesday, 15 October 2013

Halloween Chocolate Pots...


Kids will love these simple chocolate pots with spooky tombstone cookies for Halloween

Ingredients

  • 200ml double cream
  • 130g dark plain chocolate (minimum 70% cocoa solids)
  • 70g milk chocolate
  • 2 tbsp liquid glucose
  • 2 egg yolks 
  • 20g butter
  • 100g Rachel’s GREEK STYLE natural yogurt
To Decorate

  • 50g Oreo cookies crushed

Serves: 6 

Preparation time: 30 minutes 

 Cooking time: 10 - 15 minutes

Method for the Chocolate Pots

  • Heat the cream, do not allow it to boil.
  • Break the chocolate into a bowl and pour over the hot cream. 
  • Stir the chocolate until it melts and there is a smooth consistency.
  • Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.
  • Fold in the yogurt.
  • Pour the mixture into the glasses and refrigerate for a couple of hours before serving.
Biscuits

  • 50g Oreo cookies, crushed
  • 180g unsalted butter, softened
  • 112g caster sugar
  • 1 large egg, beaten
  • Couple of drops vanilla extract
  • 200g plain flour, sifted
  • 1/2tsp baking powder
To Decorate

  • 100g dark chocolate, melted

Method for the Cookies

  • Pre-heat the oven to 200°C/400°F/Gas Mark 6. 
  • Line a baking sheet with parchment paper.
  • Begin by crushing the Oreo cookies and then put them to one side.
  • In a large bowl or using an electric mixer, beat the butter with the caster sugar until light and creamy.
  • Beat in the egg and the vanilla extract. 
  • Add the flour and baking powder and blend until a soft dough is formed.
  • Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.
  • Refrigerate the dough for at least one hour (this will make it easier to roll out).
  • On a floured surface roll out the dough to ½ cm thickness. 
  • With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.
  • Bake the cookies until the edges are slightly browned for approximately 10 minutes. 
  • Transfer to a cooling rack and cool completely before handling.
  • Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.
  • Leave once again for the chocolate to set.
  • Place a RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones.
  • Serve immediately.



Recipe and photo credit by Rachel’s the organic dairy


Thursday, 10 October 2013

Creepy Halloween Cupcakes...

Fancy making some fun Creepy Cupcakes with the children for Halloween?


(makes 12 fairy cake sized cakes)

Scale up to 3 eggs for a dozen larger cakes.

Cakes

  • 2 eggs
  • 125g softened butter or baking margarine
  • 125g self raising flour (or plain flour with 1 tsp of baking powder added)
  • 125g white or golden sugar
  • 1 heaped tbs cocoa powder
  • 1 tsp vanilla extract
  • pinch salt
  • 1 – 2 tbs milk
Method

Add the eggs, butter, flour, sugar, cocoa & salt to a bowl and beat with a hand whisk until blended.
Add the milk and briefly mix again.
 The batter should be loose enough to dollop off a spoon.
Line a bun tin with fairy cake cases.
Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes until risen and when a cocktail stick inserted into the cake comes out clean.

Buttercream

  • 75g butter
  • 220g icing sugar
  • 30g cocoa powder
  • 1tsp vanilla extract
  • 1 – 2 tbs milk

Method

  • The secret to fluffy butter cream is to beat the butter really well before you add any sugar.
  • Beat the butter until it is soft and fluffy, and then slowly add the icing sugar, cocoa, vanilla and milk.
  • You can make butter cream in advance and store in the fridge until needed.
  • (Remove from the fridge well before you need it)
  • I store mine in the piping bag, with a clip just behind the nozzle and the end of the bag twisted so it is airtight.
  • Decorate your cakes with the Halloween flavours of Jelly Belly of choice.
  • The oranges, blacks, purples and blood curdling red are the obvious ones but Halloween is about doing things YOUR way!


Recipe and photo credit-

Created for Jelly Belly UK by Helen Best-Shaw

Freelance Food & Recipe Writer

Fuss Free Flavours

Wednesday, 31 October 2012

Happy Halloween...


Have a frightfully fun and scary Halloween...
  


Outfit-

Dress - £1-00 from flea market
Necklace - Fiona Paxton


Linking up with-

pleated poppy



Monday, 29 October 2012

Halloween Recipes : Creative Mondays...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox andJudyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

Not sure if its my blog or everyone's? but somethings going strange this week.. My pictures wont go bigger, my draft writing has change and everything seems to be going different ( even my words size is going different !!) . Is this what happens when you change from .blogspot to .com? or is it going like this for anyone else who is on blogger? ...would love to know...

Talking of strange, I'm sharing some guest posts recipes this week for Halloween as I've been so busy filming a tumble dryer review I've not had time for much else...

Halloween Jellies

Frankensteins Fingers And Sheeps Eyes

Halloween Fiery Jackets
Halloween Carrot Muffins

Wiitches Ribs With Vampire Toast

Popcorn Toffee Apples

Halloween-Recipes Curried English Pea
Halloween Eyeballs

Sunday, 28 October 2012

Halloween Carrot Muffins ...




Preparation: 20mins Cooking: 25mins Makes 12

You will need

  • 200g/7oz soft light brown sugar
  • 200ml/7floz sunflower oil
  • 2 medium eggs
  • 200g/7oz plain flour
  • 2.5ml/1/2 tsp baking powder
  • 2.5ml/1/2tsp bicarbonate of soda
  • pinch of salt
  • 5ml/1 tsp ground cinnamon
  • 200g/7oz carrots, peeled and grated
  • 50g/2oz walnut pieces, chopped
  • 5ml/1 tsp vanilla essence

For the icing

  • 225g/ icing sugar, sifted
  • 25g/1oz unsalted butter
  • 75g/3oz chilled full fat cream cheese
  • food colouring and writing icing


Method

  • Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.
  • Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. 
  • Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. 
  • Fold in the carrots, walnuts and vanilla essence.
  • Divide the mixture between the paper cake cases and bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. 
  • Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.
For the icing 

  • Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. 
  • Add the cream cheese and briefly beat together again until just combined. 
  • Don’t overbeat or it will become runny. 
  • Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions

  • Un-iced these muffins freeze well. 
  • Once cool pack them into a freezer proof container or bag and freeze for up to 3 months. 
  • Thaw at room temperature for about 1 hour, then ice as instructed.

Recipe and photo credits - British Carrots website

Frankenstein’s Fingers and Sheep’s Eyes Halloween Recipes ...



For a bit of halloween fun, try these spooky ideas!

They are quick and easy and get the kids eating veg too!

What to do

  • Fill a small bowl with ready-made guacamole, houmous or other favourite dip. 
  • Take 5 baby carrots and take a thin slice off the tip of each. 
  • Then use the knife to make a small incision at the base of this cut and push a flaked almond into the slot to look like finger nails! 
  • Arrange the carrots into the dip so they look like a hand. 
  • For the sheep’s eyes, peel 4 carrots and thickly slice. 
  • Slice a few green stuffed olives and red grapes. 
  • Top each carrot slice with a blob of sour cream and the sliced grapes or olives. 
  • Arrange the eyes in pairs on a serving plate.


Recipe and photo credits-British Carrots website


Friday, 26 October 2012

Halloween Fiery Jackets Recipe ....




Preparation: 10mins

Cooking: 1hr 10mins

Serves 6

Per serving: 335 calories, 9.4 fat, 4.0g saturates, 10.3g sugars, 0.37g salt

Contains a over a third of your RDA of Vitamin C and counts for two of your 5-a-day

You will need

  • 6 baking potatoes, scrubbed
  • 1 (400g) pack lean lamb mince
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, deseeded and chopped
  • 10ml/2tsp ground cumin,
  • 10ml/2tsp coriander
  • 10ml/2tspsmoked paprika
  • 1/2-1tsp/2.5-5ml chilli flakes
  • 450g/1lb carrots, peeled and coarsely grated
  • 1 (400g) can tomatoes
  • 15ml/1 tbsp tomato puree
  • Salt and ground black pepper
  • 45ml/3tbsp chopped fresh coriander
  • Sour cream mixed with chopped coriander to serve, if liked

 Method

  • Preheat the oven to 220C/ Fan 200C/450F/Gas Mark 7.
  • Scrub the potatoes clean, then place on a baking tray.
  • Bake for 35-40mins or until tender.
  • Meanwhile, Heat a large pan or wok, add the lamb mince without any extra oil, and sauté over a medium heat for 6-8mins, stirring to break up the mince, until it is nicely browned.
  • Add the onion, garlic and pepper and sauté for 2mins.
  • Add the spices and carrots, cook for 1 min.
  • Then add the tomatoes, puree and plenty of salt and pepper.
  • Bring to the boil, cover and simmer for 10mins.
  • Stir well, then simmer uncovered for a further 5mins or until the juices have thickened slightly.
  • Adjust the seasoning.
  • Split the baked potatoes and spoon a little of the mince mixture into each.
  • Serve topped with sour cream mixed with chopped coriander if liked.


Recipe and photo credits by- British Carrots website


Tuesday, 9 October 2012

Halloween Scare...



Trick or treat,
Smell my feet,
Give me something good to eat....


With only weeks away from Halloween, all the little witches, skeleton's, zombies, ghouls and ghosts 
will start to be appearing from nowhere. It has already found us going through my children's costumes to see which ones fits them or if we need to buy new ones.

We live on a very quiet street where not many people have children, plus it's very dark up here so we don't get many trick or treaters. Just around the corner there is always lots of people who really go to town dressing their children in all kinds of scary costumes and some make a real effort to decorate the outside of their house too.

My youngest two children love to dress up, as did their brothers when they were younger.They have fun scaring everyone. Once the children have came in from school they have a quick snack and get their scary costumes on. When the evening starts to turn to dusk I take them out a few hours trick or treating.

We only call to houses that have a pumpkin in the window or have decorated their houses up outside, this way we know they want us to call. My kids look forward to this fun months before, so I always try to make it exciting for them.

This is a picture of our favourite house we visit every year, they make so much of an effort it would be rude not to call....


Last year we took our camera with us as we were so excited to take some pictures. After calling at some houses we decided to take shots of there fun Pumpkins.


This Pumpkin scared and caused us all lots of stress !! 
and sure made everyone involved jump...

I thought this pumpkin was so good I took a picture. Once I had taken the picture the lady who lived in the house came out running towards me in all of a state.
I thought she was going to hit me !!
 "Where is it,where is it" she shouted !?!?
"It's here" I said shaking and looking down at my lovely camera...
"What!! not that the ambulance" she replied
Looking puzzled I said "There is no ambulance".
 "I was in my kitchen and I saw flashing lights" she replied
"I was only taking a picture of your cool Pumpkin"  I REPLIED
"Oh"she said calmly,turned around quietly and walked back inside.

This is when my children said "mum can we go home now".
  
I never took another picture that night, not sure if I will be taking my camera out this year...

They forgot about all the fuss once we got back home, shared out their sweets and ate lots of yummy party food....

Do your children love or hate Halloween?

About this post-thanks to the very kind people at Very.co.uk who have sent my daughter Halloween costume she will be dressing as a Scarlet this year. I have not been paid for this post and all the contents of this post are true from last year...

Sunday, 7 October 2012

Popcorn Toffee Apples...



For a devilishly delicious take on the traditional Halloween treat

Makes: 8-10

Prep time: 25 minutes

Cooking time: 25 minutes

What you need

  • 8-10 small Cox’s apples, stalks twisted off
  • 1 x 100g (4oz) bag microwave sweet popcorn
  • 225g (8oz) Lyle’s Trick Or Treacle
  • 450g (1lb) Tate & Lyle’s demerara sugar
  • 110g (4oz) unsalted butter
  • 1 tbsp red or white wine vinegar
  • You will also need 8-10 wooden ice-lolly or cake pop sticks and 2 baking trays lined with parchment paper. 

Method

  • Put the apples in a large bowl, pour over boiling water to cover and then quickly pour it off. 
  • This will remove any wax coating from the apples and will help the toffee to stick. 
  • Polish dry.
  • Push the sticks halfway into the core of the apples at the stalk end. 
  • Microwave the popcorn, according to the pack instructions, and have it ready in a bowl.
  • Next, combine the treacle, sugar, butter and vinegar in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 15 minutes until the sugar has dissolved.
  • Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C, 300°-310°F or the hard-crack stage. 
  • If you don't have a thermometer you can check that the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. 
  • It should harden instantly and, when removed, be brittle and easy to break. 
  • If you can still squash the toffee, continue to boil it.
  • Remove the pan from the heat and tilting it, quickly and carefully dip the apples one at a time in the toffee, twirling them as you do, to completely cover. 
  • Let any excess drip away before quickly scattering with popcorn whilst the toffee is still hot and place on a baking tray to harden. 
  • This is easier to do with help, with one person dipping and the other scattering with popcorn. 
  • If you find the toffee becomes too thick because the temperature has dropped, just heat it up again.
  • Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.
  • If you have any spare toffee and popcorn after making the toffee apples, just stir them together in a bowl, quickly spoon into clusters on some parchment paper and leave to harden.


Recipe and photo credits by Lorna Wing for Lyles



Saturday, 6 October 2012

WIitche's Ribs With Vampire Toast....



Enjoy a scary savoury treat at your Halloween party

Sticky, glossy and very tender, these witches’ ribs make a perfect Halloween treat to nibble on after trick or treating.

Serves: 4

Prep time: 20 minutes

Cooking time: 1 hour

For the ribs

  • 55ml soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sweet chilli sauce
  • ½ tbsp sesame oil
  • 50g (2oz) Lyle’s Trick Or Treacle
  • 1½ rounded tbsp Tate & Lyle’s golden caster sugar
  • 2 cloves garlic, peeled & crushed
  • 2 x 500g pork loin rack of ribs

You will also need a large deep roasting tin lined with foil and some Halloween cutters.

For the toasts

  • 4 slices white sliced bread
  • Vegetable oil,for frying
  • Salt

Method

  • Combine the soy, hoisin and chilli sauces with the oil, treacle, sugar and garlic in a shallow non-metallic tray.
  • Add the pork ribs and turn them in the marinade to coat.
  • Set aside for at least 1 hour, or overnight, covered in the fridge.
  • Turn occasionally.
  • Preheat the oven to 170°C/150°C Fan, 300°F, Gas Mark 3.
  • Half-fill the roasting tin with cold water and place it on the bottom of the oven.
  • Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water.
  • Transfer the remainder of the marinade into a small bowl.
  • Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade.
  • After 30 minutes turn the ribs over and continue basting as before.
  • Watch carefully during the last 10 minutes to make sure they don’t caramelise too much.
  • Whilst the ribs are cooking, stamp out shapes using the Halloween cutters.
  • Heat a little oil in a frying pan over a moderate heat then add the bread and quickly fry for 3-4 minutes or until crisp and golden.
  • Remove to a plate lined with kitchen paper to drain and sprinkle with salt.
  • Remove the ribs from the oven to a chopping board, slice and serve with the toasts.


Recipe and photo credits by Lorna Wing for Lyles



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