Posted 24th Oct 2016
Halloween is just under a week away, and it's a great time to whip up some deliciously spooky treats. We've rounded up some ideas for you...
Ingredients for Cakes
100g plain chocolate
150g unsalted butter, softened
150g caster sugar
20g cocoa, sifted
3 eggs, beaten
125g self raising flour
1 ½tsp baking powder
2 tbsp Rachel’s Greek Style natural yogurt
Ingredients for Frosting
4tbsp golden syrup
80ml double cream
100g milk chocolate
100g plain chocolate
3tbsp Rachel’s Greek Style natural yogurt
Ingredients for Decoration
Chocolate sugar strands
Smarties or similar sweets (for the eyes)
Liquorice laces or Catherine wheels
1. Pre-heat the oven 180°C, Gas Mark 4 and line a muffin tray with paper cases
2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.
3. In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.
4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.
5. Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.
6. Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.
Halloween Chocolate Pots
200ml double cream
130g dark plain chocolate (minimum 70% cocoa solids)
70g milk chocolate
2 tbsp liquid glucose
2 egg yolks
100g Rachel’s Greek Style natural yogurt
50g Oreo cookies crushed
Directions for the Chocolate Pots
1. Heat the cream, do not allow it to boil.
2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency.
3. Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.
4. Fold in the yogurt.
5. Pour the mixture into the glasses and refrigerate for a couple of hours before serving.
For the Biscuits
You will need
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
100g dark chocolate, melted
Directions for the Cookies
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Line a baking sheet with parchment paper.
2. Begin by crushing the Oreo cookies and then put them to one side.
3. 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.
4. Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.
5. Refrigerate the dough for at least one hour (this will make it easier to roll out).
6. On a floured surface roll out the dough to 1/2cm thickness. With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.
7. Bake the cookies until the edges are slightly browned for approximately 10 minutes. Transfer to a cooling rack and cool completely before handling.
8. Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.
9. Leave once again for the chocolate to set.
10. Place an RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones.
11. Serve immediately.
You will need:
320g ready to roll short crust pastry
425g canned pumpkin, we used Libby’s
140g caster sugar
½ tsp ground nutmeg
½ tsp ground cinnamon
2 eggs, beaten
25g butter, melted
100g Rachel’s Greek Style Low Fat Yogurt
For the topping:
200g Rachel’s Greek style Apple & Cinnamon Yogurt
A sprinkle of ground cinnamon
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).
2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.
3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.
4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.
5. Leave to cool then remove the pie from the tin.
6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.
Recipes courtesy of Rachel's Organic