Bloody Fingers, Bats and Teeth….

Fingers

 

Halloween is approaching once again. It was not until I had children that I really started enjoying this celebration – and really – I only enjoy it because I get to cook funny looking things!

Last year I wrote a bit about the history of Halloween as well as posting quite a few recipes; a refresher below:

……I have learned that Halloween has ancient origins linked to the Celtic festival of Samhain. The name of the festival is derived from Old Irish which roughly translates to “summer’s end”. It served to celebrate the end of a good season of harvest of apples, pumpkins, spices and cider as well as a setting for supernatural encounters. The original Celtic holiday occurred on November 1, not October 31, and was one of the most important holidays for Celtic people, who believed that the spirits of those who had died over the course of the year would mingle with the living before traveling on to the afterlife. Festivals and celebrations were meant to aid the good souls on their way, and keep bad spirits from doing harm to the living.

Since that time, however, the holiday has grown and changed – fuelled largely by horror films such as Frankenstein and Dracula.

The carving of pumpkins, which is my absolute favourite part of Halloween, stems from Scotland and Ireland where they used to carve turnips as a symbol of remembering souls held in punishment. Immigrants to North America later discovered, and used, the pumpkin which was much larger and therefore easier to carve. Today it is used to open your home to little “trick or treaters” – if you leave a lit pumpkin on your front step they know they are welcome!

Chocolate Spiders

Sweet Pumpkin Loaf

Bat biscuits

Ghost Cupcakes

This year we have made a few different bits – the favourite ones (according to the children) were Bats, Fingers and Teeth! The recipes will follow below!

I hope you have a smashing Halloween and Half Term holiday and enjoy the time with your little ones.

Bloody Fingers (adapted from Sainsbury’s Magazine)

This recipe will make 24 fingers

375g short crust pastry

Tomato puree – about 1 tbsp

24 blanched almonds

1 beaten egg or some cream

Grated parmesan – 1 tbsp full will do

  • Pre-heat your oven to 190C
  • Cut the short crust pastry into three rectangles; then cut each rectangle into eight fingers
  • Roll each pastry piece into the shape of a finger – do not fold the dough or roll it out as this will create “splitting” fingers! I.e. the fingers will open up when cooking.
  • Round the finger tips and use a sharp knife to score gentle lines across the middle for knuckles
  • Press your thumb into the top of each finger to make an indentation for the fingernails
  • Dot the tomato puree onto each indentation and press and almond onto each
  • Place all the fingers on a lined baking sheet
  • Brush with either beaten egg or cream
  • Sprinkle parmesan on top
  • Bake in the oven for 15-20 minutes – or until golden
  • Let them cool and enjoy!
  • They are great served with hummus, guacamole, pesto or tomato salsa

Marshmallow Bats

Simple and cute – makes 12 (ish)!

250g plain chocolate

12 marshmallows

Baking sheet and pencil

  • Melt 250g of dark chocolate (or milk chocolate if you prefer) in a bowl over simmering water. Do not let the chocolate overheat or it will go crumbly in texture
  • On a baking parchment sheet, draw the bat wings with a pencil (Google image them and print off a picture to trace if you are not the creative type) ensuring you link the wings with a circle (big enough for a marshmallow
  • Ensure the sheet is placed on a moveable surface as the bats will need to go in the fridge once made
  • Turn over the baking parchment – you should see the trace
  • Once the chocolate has melted fully remove it from the heat and let it cool down – this will probably take 10-15 minutes
  • Using a spoon (or piping bag if you prefer) fill the wings and centre “blob” on the parchment with chocolate. make sure you make a relatively thick coating to ensure the bat wings do not break when you need to remove them later
  • Dip your marshmallows in the chocolate and place one marshmallow, as the bat’s body, on the centre blob of every wing set
  • Continue until you have finished the chocolate and marshmallows
  • Place the bats in the fridge for at least 30 minutes
  • Once completely dry, decorate the face with icing pens and sprinkles (for eyes)

Bat

Wobbly Teeth – surprisingly tasty (Sainsbury’s magazine)

Apples

Thick honey (or toffee sauce)

Mini marshmallows

  • Slice your apples into wedges – making the bottom wedges very flat to allow them to sit easily on a platter or plate
  • Put some thick honey (or toffee sauce) on each wedge
  • Place the mini marshmallows on the flat wedge, into the honey, and lay an apple wedge on top
  • Enjoy!

Teeth

 

Homemade Peppermint Marshmallows

Are you a fan of luscious and chocolatey peppermint mocha? Do you like hot chocolate to be rich and creamy – with marshmallows melting on top? I DO!

Mint and chocolate go hand in hand, specially at Christmas time, and marshmallows definitely go hand in hand with hot chocolate..so what better than peppermint marshmallows? I craved them…so I made it the children’s Advent activity to feel less guilty! 🙂 Sharing is caring, right?

Very easy to make but patience is needed….You must whip/beat the mixture for a good 20 minutes. This first batch..well…I didn’t wait – the flavour was stunning and the way they melted in hot chocolate divine – so creamy – but they did not have the right marshmallow texture.

So, second time around I switched from food processor to hand-held mixer half way through as I smelt burning and the mixer felt very warm…didn’t want to ruin any appliances…did mix for a full 20 minutes though…and they are stunning! The children particularly enjoyed licking spoons for this one…the batter is almost too good to cook!

These are really lovely wrapped up in clear bags, with ribbon, as a Christmas treat or gift.

Peppermint Marshmallows (adapted from Annie Rigg recipe)

Handful of peppermint sweets – your choice
2 tbsp icing sugar
2 tbsp cornflour
6 tbsp cold water
2 tbsp powdered gelatine
400g granulated sugar
250 ml water
50g golden syrup
2 large egg whites
pinch of salt
1 tsp peppermint flavouring – optional and only if you like them really strongly flavoured
green food colouring (if wanted)
 
  • Preparation is everything – especially if you are making this with the children! Set out everything, weighed, in little bowls and let them tip ingredients in and stir etc
  • Mix icing sugar and cornflour in a bowl
  • Grease a square baking tin – or any shape to be honest – square just makes the marshmallows more symmetrical. It should be at least 4-5cm deep and not bigger than 23cm wide. Dust the tin with the cornflour and icing sugar mixture making sure to keep any leftover mixture
  • Place 6 tbsp cold water in a bowl and sprinkle the gelatine into it – set aside
  • Place 250ml water and the sugar and syrup in a saucepan (looks cool!) and place over medium heat – stir to dissolve sugar

  • Bring mixture to the boil and cook for about 10-15 minutes – ideally the sugar mixture should come in at 120C on a sugar thermometre – but if you do not have one (I do not!) – drip some of it into a glass of water; it will be ready when it creates a hard ball rather than dissolving
  • While this is cooking, bash up your peppermints by placing them in a freezer bag and hitting them with something hard! Once crushed – put aside for later

  • Remove from the heat and add the now spongy gelatine – stir thoroughly to combine and dissolve the gelatine
  • Whisk the egg whites in a bowl with a pinch of salt (helps to stiffen them) – make sure you can turn the bowl upside down without the egg whites moving! That is your sign that they are whipped enough
  • While stirring, add the peppermint flavouring if you are using this, the crushed peppermints and the hot syrup in a steady stream. Keep stirring for 20 minutes or so – what you want is for the mixture to be really thick and creamy. And I mean VERY thick…no cheating or you will have very “wet” marshmallows!
  • Pour half the mixture into the prepared tin – add food colouring to the other half if you want them to look a bit green – and then add the coloured mixture on top of the white one

These are my second batch – made them pink as my daughter requested it! 🙂

  • Leave the tin, uncovered (FAR away from your children who by now have realised this is tasty stuff…), over night
  • When you are ready, dust a work surface with the cornflour/icing sugar mixture and tip the marshmallows out. You may need to pull a little at it to get them out and the bottom will be a little sticky. All good.

  • With a sharp knife – cut to shape!

Made mini marshmallows for the children

If you do not like peppermint – just add vanilla essence and leave out the peppermint sweets and flavour!

You can also make shapes – simply use a spoon and dollop the marshmallow mixture onto greaseproof paper. A bit tricky to get off the paper but do-able! Having learnt-by-doing, trick to this is to make a ginger bread biscuit or other biscuit in the shape you would want, and then dollop the mixture on top. Marshmallow biscuits! Yum!

The best though, and we all agreed, is this:

Make yourself a large cup of real hot chocolate and throw in these peppermint marshmallows! As they are fresh…the way they melt is like nothing I have ever tried. Heaven in a cup!

Perfectly melted! 

Real Hot Chocolate

After some hours in the cold, a wet walk home from school or just as a rainy afternoon treat – nothing beats a proper cup of hot chocolate! If you are going to do it though – do it right!! Whipped creme is a must….get in there! 🙂

Makes 4 cups

100g good quality dark chocolate (70% cocoa content) chopped
450ml milk
1 tbsp sugar

To top – Double cream and mini marshmallows

  • Heat sugar and milk in a saucepan
  • Once hot (not boiling) remove from the heat and whisk in (using hand-held whisk) the chopped up chocolate pieces. Whisk until the chocolate has completely melted and is well
    combined.
  • Whip up your double cream until soft and thick and spoon into each cup of chocolate. Sprinkle the mini marshmallows on top….
  • Let everyone stir their own cup of hot chocolate and watch the marshmallows melt to form a delicious, creamy topping… Relax and enjoy…