These spiced pumpkin mini loaves were similar to carrot cake. Unlike some other quickbreads and mini loaves, they were very light. They were frosted with cinnamon cream cheese frosting.
13 recipes over six weeks, that’s a lot of Halloween baking. As an easily excitable person, I jump at the chance to bake seasonal recipes. At 27 I’m probably too old to knock on doors wearing a mask, but it’s so easy to use Halloween as an excuse to bake.
This year has been an onslaught of Halloween themed cakes, cookies and puddings. Over the last couple of months, I’ve made…
Best of Halloween 2015
- Zombie brain cupcakes – Marshmallow flavour brains filled with strawberry/chocolate Angel Delight and marshmallows.
- Dracula’s blood cupcakes – Vanilla cupcakes with jam filling.
- Banoffee brains – Chocolate brains with an Oreo base. Filled with vanilla custard and chunks of banoffee fudge.
- Witches Cauldrons – Chocolate cupcakes with peanut butter frosting and M&Ms.
- Peanut butter zombies – Zombies made from peanut butter, with peanuts for ribs.
- Gingerdead men – Spicy gingerbread made with treacle and decorated with rum frosting.
- Monster Cookies – Coconut and oatmeal cookies with eyes and white chocolate chip teeth.
- Marzipan Ghosts – Shortbread with marzipan ghosts.
- Cobweb Cookies – Chocolate chip cookies with Rolos and chocolate spiders.
- Witch’s Fingers – Almond shortbread with blanched almond ‘nails’.
- Pumpkin Cheesecake – Two layer cheesecake with an Oreo base.
- Poison Apple Slices – Maple glazed apple blondies.
- Peanut Butter Spiders – Thumbprint cookies with Reese’s peanut butter cups.
A crumbly shortbread with a layer of marzipan on top. This was the first time I’ve used Dr. Oetker’s Ready Rolled Marzipan, which I bought to try out. It made decorating slightly quicker than just buying a block of Marzipan, but it’s designed for covering a cake really.
Having stocked the cupboards with damson and plum jam, I happen to have a kitchen full of blood coloured gooiness. I’ve tried a few sponge recipes and all tend to end up too heavy or too airy. These were perfect. The crumb was dense enough to hold together, but full of flavour and not dry. My secret this time was time spent beating the mixture – at least 5 minutes before adding the flour, then another 5 after to mix everything really well.
I fill them with at least 1 tbsp of plum jam and frosted with strawberry buttercream. The blood drips on top are more jam and if you look closely, there are also some vampire lips on each.
Quick and easy to make, and an excuse to use more candy eyes! These are chocolate chip cookies with spiders made from the chocolate chips on the top of each cookie and Rolos.
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.
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.