3 Spooky Treats to Make This Halloween

Halloween is coming up! To prepare for this spooky celebration, here are some scarily tasty recipes to shock your friends and family with. 

Halloween Banana & Pretzel Rods

PREPARATION TIME
10 min.
COOKING TIME
10 min.
STANDING TIME
0 min. 
DIFFICULTY LEVEL
average
AVERAGE COST
middle

 

INGREDIENTS (4 PEOPLE)

  • 3-4 bananas (firm & not too ripe)
  • 3-4 pcs pretzel sticks (plain)
  • 1/2 cup melting chocolate (dark or milk)
  • 1/4 cup desiccated coconut
  • 1/4 cup roasted almonds
  • 1/4 cup candy sprinkles (orange, green, brown)
  • 1 tbsp eye candies
  • 8 pcs barbeque sticks
  1. Using a Mastro Frypan, roast almonds until brown and crisp. Once cooled, transfer to a Speedy Chopper and pull string to chop, set aside.
  2. Insert BBQ stick in the middle of the bananas and be careful not to crack the flesh.
  3. Using the same pan, melt the chocolate and let it cool for a while. Dip the bananas and pretzels until fully coated with chocolate. Tilt upwards to drain excess chocolate.
  4. Dip and coat to your desired toppings and let it cool. You can attach eye candy to create a spooky Halloween character.
  5. Enjoy!

 

Spooky Chocolate Cupcakes

PREPARATION TIME
10 min.
COOKING TIME
15 min.
STANDING TIME
0 min. 
DIFFICULTY LEVEL
easy
AVERAGE COST
middle

 

INGREDIENTS (8 PEOPLE)

Cupcakes
  • 100 g soft butter
  • 150 ml (150 g) granulated sugar
  • 320 ml (160 g) flour
  • 30 ml (2 cl) cocoa
  • 2 eggs
  • 6 pieces of chocolate
Topping
  • 150 g cream cheese (Philadelphia)
  • 150 g chocolate hazelnut spread
  • chocolate curls to decorate
  • edible candied googly eyes
  • Oreos
  • Chocolate Pocky Sticks

INSTRUCTIONS 

  1. Preheat the oven to 180 °C without the rack.
  2. Place paper cases in the TupCakes Silicone Mould, place on the rack and set aside.
  3. Beat the butter and sugar in the Mixing bowl 3L using an electric mixer.
  4. Add the sifted flour and cocoa. Beat until smooth.
  5. Add the eggs one at a time, beating thoroughly after each egg.
  6. Divide the batter evenly among the 6 moulds of the Tupcakes Silicone Mould until they are all 2/3 full. Place a piece of chocolate in the center of each mold.
  7. Bake for 15 minutes at 180 °C.
  8. Allow to cool for 5 minutes and then unmould onto the oven rack.
  9. Prepare the topping: put the cream cheese and chocolate spread in a bowl Mix with a silicone spatula until smooth.
  10. Add the icing to a piping bag. Let the cupcakes cool completely before decorating. Spread icing on top of the cupcakes after cooling. 
  11. To make the bat topping, break 1 Oreo into half and attach both halves onto a whole Oreo to make the wings. Use a little bit of the icing to stick the googly eyes on the Oreo. Place Oreos on top of icing. 
  12. To make the spider topping, put a layer of icing under the top layer of the Oreo so it creates a 'sandwich' layer. Break the Pocky sticks into small, equal parts and attach them to the outside chocolate layer. Use a little bit of the icing to stick the googly eyes on the Oreo. Place Oreos on top of icing. 
  13. Enjoy!

Spider Cookies

PREPARATION TIME
20 min.
COOKING TIME
15 min.
STANDING TIME
30 min. 
DIFFICULTY LEVEL
easy
AVERAGE COST
low

 

INGREDIENTS (20 PEOPLE)

  • 125 g butter (softened) (±½ cup)
  • 110 g brown sugar (±½ cup)
  • 120 ml golden syrup (±½ cup)
  • 1 egg
  • 15 ml ground ginger (±1 tbsp)
  • 5 ml baking soda (±1 tsp)
  • 5 ml ground mixed spice (±1 tsp)
  • 330 g all-purpose flour (±2¾ cups)
Icing:
  • 1 egg white
  • 10 ml lemon juice (±2 tsp)
  • 170 g powdered sugar (sifted) (±1½ cups)
  • black food colouring

INSTRUCTIONS

  1. In a medium bowl, beat butter, brown sugar and golden syrup until creamy. Beat in egg with KP Beater.

  2. Stir in dry ingredients to form dough. You can use your hands to help. Press into a flat disc, wrap in plastic wrap and chill for 30 min.

  3. Preheat oven to 180°C / 350°F without convection then place the Tupperchef Baking Sheet on a cold oven rack or metal baking sheet, set aside.
  4. Roll out dough on a lightly floured surface. Cut shapes with festive cutters.
  5. Place onto Silicone Baking Sheet. Bake for 15 min, or until golden. Cool on trays.

  6. For icing: In a clean bowl, beat egg white and lemon juice with a fork until foamy. Stir in sifted powdered sugar until you have a smooth icing. Add a few drops of black food colouring until it turns into your desired colour.
  7. Fill a piping bag and pipe spider drawing on the cookies. 
  8. Enjoy!