Halloween treats – no tricks allowed

Happy Sunday morning!?

Hopefully your day is going slightly less downhill than mine!

Husband has been in America on a “work” trip (they call them conferences – I’ve seen the pictures – there’s not a lot of working going on…), and gotten snowed in in the freak October Nor’easter.    I would like to say this is the first time such an occasion has presented itself, but he got snowed in in Switzerland just before Christmas last year (we had over a foot of snow over here – and I got to shovel the drive with a 2 year old – three times – and we have a long drive…), and delayed somewhere else also last year.  This is the man who drove to France in his 2-CV (her name is Florence ) during the volcanic ash cloud – for work.  Bless.

This has not stopped the Halloween baking, but has certainly meant that by the end of the day, I’m simply knackered, and dinner has been mostly simple, heat and eat.

We did, however, go all out for pancakes this morning:

It looks like a mix between a cat and a pig – covered in Stawberry spread and raisins (forgot to get grapes this weekend!)

I have to say it was nice having the recipe on hand in the blog from earlier!  No more googling with a desperate toddler who wants to do cooking!

The Halloween treats have been made in stages – given the limited attention span of a 3 year old, and the limited spare time of a mummy with no daddy to take the heat off (or anyone else for that matter).  So it started on Friday whilst the lady was at Kindergarten / nursery.  With the baking.  She doesn’t like to help with some of the baking because mummy is a control freak who doesn’t let her stir all over the counter.

We went for cupcakes (so she could help decorate), and some ogre finger cookies (for another post) – made in tandem, because it’s always best to multi-task, and I do have extra arms (comes with child birth, I think)…

Spooky (ish) Halloween cupcakes (makes 12)

For the cupcakes:

Based on The Hummingbird Bakery Cookbook recipe:

  • 120 g plain flour (about 4 ounces)
  • 140 g caster sugar (about 5 ounces)
  • 1.5 tsp baking powder
  • pinch of salt
  • 40 g unsalted butter
  • 1 egg
  • 120ml (about 4 ounces again) milk

1.  Melt butter completely in the microwave, leave to cool
2.  mix dry ingredients
3.  add egg to cooled butter and whisk
4.  make a well in the dry ingredients, then add the butter and egg until it looks like a dough

5.  Gradually mix in milk until a batter forms (this keeps the mix from getting lumpy – and I don’t think anyone likes lumpy cupcakes!)

6.  Pour into cupcake tin lined with cupcake cases (like these!!!)

7.  Bake at 170C / 340 F until the cupcakes are lightly browned and firm to the touch (about 20 -25 minutes – mine usually take the former)

8.  Decorate as desired

We did these:

I now need to go and entertain a very kind little girl who has very patiently waited for me to finish…

Severed smushed fingers later.  Promise.

Fingers crossed that our neighbour can take the little one to nursery tomorrow morning (else I will have all the Halloween treats at home, and no one to eat them – the pink cupcakes are for us), and that the airport is fully functioning in whatever part of the US the husband is currently located (we clearly do communication on a totally different level).

Have a great weekend!



16 responses to “Halloween treats – no tricks allowed

  1. These are so sweet. I particularly like the eyeballs!

  2. Pretty Halloween Cupcakes, great job!

  3. Wow, that snow is early! I hope it doesn’t come visit us. You’ve done a lovely job on the cupcakes – spooky!

    p.s. Irish breakfast is also great and more traditional than Earl Grey

    • It really was early snow… It makes last year’s early December snowfall (in which my husband was snowed in in Zurich) seem a bit more okay…
      I will have to get my hands on some Irish Breakfast tea – I’m really intrigued now…

  4. These are great Halloween cupcakes, and I love the little cases! Good work on the spiderweb!

    • Thanks so much! The cases were purchased in the US a few years ago – I’ve been carefully using them each Halloween, but they are now all gone! I have put in a request for another pack – fingers crossed that they come in a care package soon!

  5. Great post! Question for you… what is caster sugar? I grew up in Sweden but spent the last 15 years in the US – my mom an I are always explaining culinary terms to each other and its always hilarious when one of us goes” OOOHHHH, you mean this???

    • Thanks so much for your comment – Caster sugar is just a finer sugar than regular (might be superfine in the US?). I often just use regular sugar instead, and honestly can’t taste a difference. The company I work for has an office in Sweden and one of my colleagues just came back from a trip there – I understand that it’s comparatively very expensive, but really really lovely.

      I know all about those ahah moments when things translate over (yay!!!)- one of the first things I bought when I got over here was a US/UK dictionary which I referred to regularly, but there’s always something new I don’t know about! I think it was only a few weeks ago that I finally learned that we actually do have collard greens over here…

  6. Such cute cupcakes! And aren’t pancakes so much better with faces? I’m going to IHOP soon to try their new holiday pancakes. Mmmm can’t wait!

  7. OK – caster sugar is what the Yanks call Powdered Sugar. Add that one to the dictionary!

  8. I have issues with letting the kids help too. I feel bad, kinda.

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