S’mores are usually a layer of marshmallows and a layer of chocolate sandwiched between two graham crackers (digestives). These are all the best bits of a S’more, but in a truffle. I made two batches, half with gingersnaps and the other half with gluten free digestives. They were also a good excuse to use more of my halloween sprinkles (which I still have oodles of).
I go through phases of love and hate with bananas. I’ll avoid them for months then eat them until I’m sick of them. With it being so long since I’ve eaten them or used them in baking, I’m rekindling my love of them.
After the strawberry brain pudding went down so well, I wanted to try something a little different and get my money’s worth from the brain moulds. These Banoffee Brains have an Oreo biscuit base topped with banana custard with chunks of banoffee fudge.
What’s more appetising than an edible witch’s finger, complete with blood covered nail? Great for kids, these are light almond flavoured shortbread biscuits with blanched almond nails. They came out bigger than I expected due to spreading in the oven. Next time I’d make them no bigger than 5cm x 2cm.
Not just regular gingerbread men, these are gingerdead men with a drunken frosting and crystallized ginger ribs.
Pumpkin is a really distinct seasonal flavour which is great for baking with. These cheesecakes are layered, with an Oreo base (peanut butter Oreos even!), plain cheesecake in the middle and spiced pumpkin cheesecake on top. I traced a spider web outline with white chocolate after baking for extra spookiness.
These are blondies (brownies without the chocolate) with a layer of apple in the middle and a cinnamon maple glaze on top. Great to make at Halloween if you do have any apples left.
Last year these chocolate cupcakes were filled with marshmallow, but this year I made peanut butter frosting and peanut M&Ms. This recipe makes 13 cupcakes, which leaves one for testing before you dish them out.
I love peanut butter, and I love chocolate, so these were perfect for Halloween. The base is a peanut butter thumb-print cookie, with a mini Reese’s peanut butter cup on top and chocolate legs. I did plan to use Lindt truffles, but in my poor attempt at multi-tasking, I made the cookies too round to glue them on top.
October means Oktoberfest, and that means apple strudel! This is stuffed with rum, walnuts, raisins, sultanas and apples. Not wanting to waste anything, I even used the peelings to make apple crisps. I’ve made so much custard over the last year I think I’ve reached a level of custard making where I can pretty much wing it. This batch was cinnamon flavoured to compliment the strudel filling. Happy Oktoberfest!