Happy Halloween – recipes for a super spooky party!
Planning a “Trick Or Treat” party? Blogger Victoria has some delicious ideas to stop little monsters’ tummies rumbling and give your party buffet a seriously spooky feel!
Once a year when night falls, groups of little ghosts and ghouls can be seen going from door to door calling “trick or treat!” But if the weather won’t play ball or there’s nowhere to go knocking, how about staging your very own Halloween party at home? Victoria from the blog “About Victoria’s Little Secrets” has some fun pumpkin-themed recipes that look just as good as they taste!
1. Fruit kebabs in a pumpkin
· 1 pumpkin, whole or carved
· Fruit (e.g. melon, mango, strawberries, blackberries, grapes)
· Kebab sticks
· Halloween shaped cookie cutters
Rinse the fruit and dry gently. Large fruits like melon or mango can be cut into centimetre thick slices before using the cookie cutters to make Halloween shapes.
Stick the fruit and marshmallows on the kebab sticks and position all over the pumpkin. It’s that simple! As well as tasting deliciously sweet, the pumpkin adds to the Halloween theme.
And for chocoholics – why not try dipping some of the fruit in chocolate first? Mmmmh.
Mini pumpkin pockets
· A packet of puff pastry
· Cream cheese
· 1 egg yoke
· Pumpkin shape cookie cutter
Carefully roll out the puff pastry and cut out pumpkin shapes using the cookie cutter. Make sure you have an even number because every pocket needs two pieces of pastry.
Count up the pumpkin shapes and put half to one side. Spread the cream cheese on top of the other half. Now use a sharp knife to add a nose and eyes to the shapes you’ve put to one side.
Place one face shape on each half that has been spread with cream cheese.
Brush the finished pockets with egg yolk and cook for around 10 minutes at 200°C until golden brown.
Pumpkin cheesecake brownies
For the brownie base
· 200 g plain chocolate
· 150 g butter
· 4 eggs
· 125 g brown sugar
· 1 pinch of salt
· 80 g flour
For the cheesecake
· approx. 250 g Hokkaido pumpkin
· 1 egg
· 5 tablespoons of water
· 3 tablespoons of brown sugar
· 75 g cream cheese
Add the butter and chocolate to a pan and gently melt. Allow to cool. Beat the four eggs, salt and 125g brown sugar until creamy. Then gently fold in the melted chocolate-butter mix. Finally, add the flour and mix until smooth. Peel the pumpkin, cut into cubes and add to a pan with approx. 5 tablespoons of water. Bring to the boil and allow the pumpkin to simmer for around 5 minutes until soft. Then use a stick blender to puree. Mix an egg, 3 tablespoons of brown sugar and the cream cheese. Then add the pureed pumpkin.
Pour the brownie base into a lined or greased baking tin. Add the pumpkin-cheesecake mixture on top and shape with a fork. Cook in a preheated oven for 45 minutes at 170°C.
We hope Victoria’s recipes help you host an unforgettable party. Happy Halloween everyone!