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These are a super quick treats to make a cute spooky season.

PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes

SERVING SIZE: 8 – 10

DIET: VEGAN

Ingredients

• 2 sheets of puff pastry (I use JusRoll vegan & gluten-free puff pastry sheets)
• 100g of fresh / frozen blueberries
• 50g of caster / granulated sugar (plus extra for sprinkling)
• 2 tablespoons of cornstarch / cornflour
• 2 teaspoon of lemon juice
• 50g of icing sugar

1. Puff pastry : You want to use a vegan friendly puff pastry. The puff pastry I use is from the brand JusRoll. This pastry is also gluten-free making this recipe wheat-free! Supermarkets such as Tesco, ASDA and sainsburys stock JusRoll. You can also find own-brand puff pastry, just make sure to check the ingredients to make sure it’s suitable for vegans.
2. Blueberries : You can use either fresh or frozen blueberries for the filling. I personally like to use half and half. This makes the filling have a little extra texture which is really tasty with the flakey pastry.
3. Sugar : You can use granulated sugar or a fine water / caster sugar. This will thicken and sweeten the filling and will also help with the golden, crispy pastry.
4. Cornstarch / cornflour : This helps the compote / filling to thicken. If you don’t add it, the filling wont jellify, meaning it’ll be very runny.
5. Lemon juice : I added a squeeze of lemon to the icing, it pairs perfectly with the fruity, blueberry filling. You could also use dairy-free milk, water or almond extract works really well!
6. Icing sugar : To top the pastries, add a little icing / glaze. It makes them even more delicious. Always sieve the icing to remove any clumps.

STEPS

1. Pre-heat oven to 180°C fan and line 2 baking trays with grease-proof paper.
2. Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
3. Use a ghost shaped cookie cutter to chomp out the shapes. Alternatively you can use a template  / hand cut ghost shapes using a knife. Roll out the scraps to cut out a few more shapes.
4. To half of the ghosts, use the small tip of a medium piping tip to cut out the two eyes. Use the larger end of the tip to cut out the mouth. Only do this with half of the ghosts as these will be the top pastry.
5. In a medium sized saucepan, add in the blueberries, cornstarch / cornflour, sugar and lemon juice.
6. Place the blueberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and 1 teaspoon of lemon juice.
7. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning, being careful not to burst the blueberries too much as you want some to stay whole. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
8. Spoon some of the blueberry filling into the middle of the ghost shapes (only the ones without the faces).
9. Brush some water around the edge of the pastry, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking.
10. Lay one of the ghost pastries with the face on top, pressing the edges down to stick. Use a fork to crimp the edges together. This will prevent the filling oozing out.
11. Brush the tops of the pastries with some dairy-free milk and sprinkle over some sugar. This will help the browning of the pastry.
12. It’s best to bake the pies a tray at a time as the pastry will puff up. I like to bake 5-6 on a tray at a time. Place into the middle of the pre-heated oven and bake for 15-18 minutes or until golden in colour and the pastry is flakey.
13. Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
14. Mix the icing sugar and some lemon juice together until runny. Drizzle the glaze over the tops of the pastries. Set aside for 5 minutes to set.
15. Tuck in and enjoy! 

Halloween is almost near and we are looking for something sweet to enjoy. Here is something sweet to make for Spiderweb Dirt Cups. Make it fun for kids to enjoy and yourself as well to have for this Halloween Spirit. You can bring in your inner child to enjoy the Halloween spirit as well. These are easy to prepare and can make event for these special cups as well.

The aroma of the chocolate will bring in the childhood of every little kids would like and taste. Make this your very special Halloween to be one of your main treats to enjoy and have children’s to enjoy as well. Following these simple steps that brings joy to everyone and they will be glad to be enjoying this snack. They will be asking to be made every year for this special Halloween Spirit.

https://www.foodnetwork.com/recipes/food-network-kitchen/spiderweb-dirt-cups-12629759

• Total: 1hr 30 min (includes chilling time)
• Active: 30 min
• Servings: 6

Ingredients Halloween Spiderweb Dirt Cups

1. One 3.4-ounce box instant chocolate pudding mix
2. 1 1/2 cups milk
3. 1 1/2 cups heavy whipping cream
4. 3 tablespoons black cocoa powder or Dutch-process cocoa powder
5. 26 chocolate sandwich cookies, such as Oreos, crushed to resemble dirt
6. 15 gummy worms
7. 20 candy eyeballs
8. 1/2 cup white candy melting wafers, melted
9. Crushed ice
10. 6 sugar-coated gummy bears

Steps in Making Halloween Spiderweb Dirt Cups

Special equipment: 6 clear cups or glasses (each 9 fluid ounces), a piping bag and a medium round tip (or a resealable plastic bag with one corner snipped off)

1. Whisk together the instant pudding mix and milk in a large bowl until smooth. Let sit until slightly set, 5 minutes.
2. Whip the cream in another large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Add the cocoa powder and mix on high speed until stiff peaks form, about 1 minute. Transfer one-third of the whipped cream to the pudding and whisk until fully incorporated, then carefully fold in the remaining whipped cream with a rubber spatula.
3. Divide half of the pudding mixture among 6 clear cups or glasses (each 9 fluid ounces), filling them about halfway. Top each cup with 1 heaping tablespoon of the crushed cookies, then nestle 2 or 3 gummy worms and 3 or 4 candy eyeballs into the “dirt,” against the side of the cup so they are visible.
4. Layer each cup with another heaping tablespoon of the crushed cookies and about 1/3 cup of the remaining pudding, then finish with 2 more heaping tablespoons of the crushed cookies. Refrigerate at least 1 hour.
5. Line a baking sheet with kitchen towels. To make the spiderwebs, fill a large bowl with crushed ice and a small amount of water. Press the ice down so the surface is as flat as possible. Transfer the melted wafers to a piping bag fitted with a medium round tip (or a resealable plastic bag with one corner snipped off). Pipe into the ice bath 4 intersecting lines to create a 3-inch asterisk, then pipe a circle just inside the asterisk and a smaller circle inside the first circle.
6. Let the spiderweb set for 10 to 15 seconds then gently transfer to the prepared baking sheet. Repeat to make 8 spiderwebs; since they are fragile it is good to have a couple extra.
7. To make the spiders, arrange the gummy bears flat-side up. Use kitchen shears to snip 3 narrow triangles out of each short end, creating 4 legs on both sides of each spider.
8. Place a spiderweb on each dirt cup then top with a gummy spider. Serve cold.

Nutritional

Calories: 1509

Total Fat: 35g

Saturated Fat: 21g

Carbohydrates: 287g

Dietary Fiber: 4g

Sugar: 36g

Protein: 19g

Cholesterol: 74mg

Sodium: 459mg

Halloween is a great time to get creative in the kitchen and make spooky and delicious treats. Here’s a fun and easy Halloween recipe for “Mummy Hot Dogs” that both kids and adults will enjoy. These mummy hot dogs are a cute and tasty addition to any Halloween party or gathering.

Prep Time:

• Preparation: 15-20 minutes
• Cooking: 12-15 minutes

Ingredients:

• 1 package of refrigerated crescent roll dough
• 8 hot dogs
• Mustard or ketchup (for eyes)

Instructions:

1. Preheat your oven to the temperature specified on the crescent roll dough package.
2. Open the package of crescent roll dough and unroll it. You’ll typically find it divided into individual triangles.
3. Cut each triangle of dough into thin strips, about 1/4 inch wide. These strips will be used to wrap around the hot dogs to create the mummy effect.
4. Take a hot dog and start wrapping the strips of dough around it, leaving a small gap near the top to create space for the “mummy’s” eyes. Continue wrapping the dough until the hot dog is mostly covered, making sure to leave a small gap for the face.
5. Place the wrapped mummy hot dogs on a baking sheet lined with parchment paper or a lightly greased baking sheet.
6. Bake the mummy hot dogs in the preheated oven for the time specified on the crescent roll dough package or until the dough is golden brown and the hot dogs are heated through.
7. Once the mummy hot dogs are out of the oven and have cooled slightly, add two small dots of mustard or ketchup to create the eyes. You can use a toothpick or a small squeeze bottle to do this.
8. Arrange the mummy hot dogs on a platter, and they’re ready to serve!

These Mummy Hot Dogs are a simple and spooky treat that’s perfect for Halloween. You can get creative with the eyes and even add other condiments like ketchup or relish for extra flavor. Enjoy your Halloween festivities!

Get tangled up in the spooky sweetness of our Peanut Butter Spider Halloween Cookies! 🕷️🎃 Stirring up some web-tastic magic in the kitchen with this easy recipe that’s perfect for goblins of all ages. These adorable arachnids are as fun to make as they are to eat! Spin your way into a deliciously creepy Halloween adventure. Trick or treat yourself to a batch today! 👻🍪 #SpiderCookies #HalloweenMagic #SweetScares

PREP-TIME

Prep time: 10minutes

Servings: 15-20servings

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup Unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup smooth peanut butter
• 1 egg
• 2 tsp. vanilla extract
• 1 Tbsp. whole milk
• 15-20 miniature reese’s peanut butter cups
• 1/4 cup semi-sweet chocolate
• 30-40 candy eyes

Directions:

• 1) Line two cookie sheets with parchment paper then set aside.
• 2) In a medium sized bowl whisk together the flour, baking soda, and salt. Set aside.
• 3) In a separate, large bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and both sugars. Scrape down the sides of the bowl as you mix.
• 4) Add in the peanut butter and continue to mi util the mixture is light, creamy, and fluffy.
• 5) Add the egg and vanilla to the peanut butter mixture and continue to mix while scraping down the sides of the bowl.
• 6) Add in the milk and mix until there are no lumps then add in the dry ingredients and mix just until everything is evenly combined. Scrape down the sides of the bowl one more time to ensure that everything has incorporated evenly.
• 7) Cover the bowl of cookie dough in plastic wrap and let chill in the fridge for at least 2 hours or overnight.
• 8) Once the dough has chilled, preheat the oven to 375 degrees F and scoop the dough into about 2 Tbsp. sized balls. Place 2″ apart on the cookie sheet to prevent them from touching in the oven.
• 9) Bake for 10-12 minutes or until golden brown.
• 10) Once the cookies come out of the oven, let them sit on the the hot cookie sheet for about 3-5 minutes to cool down a bit before placing the Reece’s Peanut Butter Cups on top. If the Reece’s are placed on top of the cookie right when they come out of the oven, they will melt right on top of the cookie and we’ll lose their shape. If the Reece’s are placed on the cookie after they’ve cooled completely, they wont press into the cookie or stay on top nicely.
• 11) Allow the cookies to cool on a wire rack before adding the legs and eyes.
• 12) Once the cookies have cooled down and the reece’s cups are nice and set on the cookies, melt the semi-sweet chocolate in 30 second intervals until completely melted.
• 13) Transfer the melted chocolate to a piping bag then pipe a total of 8 legs from the sides of the reece’s to the outside of the cookie. Four legs on each side 🙂
• 14) Use the melted chocolate to help act as a glue to place two candy eyes on each spider. The eyes should go on the side of the reece’s cup as well.
• 15) Enjoy!

Sink your fangs into the spooktacular sweetness of our Chocolate Caramel Halloween Tart! 🎃🍫 Stir up some magic and treat yourself to a wickedly delightful dessert adventure. Trick or treat, this tart can’t be beat! 👻✨ #HalloweenMagic #SweetTreats #SpookySweets

prep-time

Resting time: 2 hrs

Prep time: 30 min

Servings: 8-10

Ingredients:

• 25 Oreos, original
• 1/2 cup unsalted butter, melted
• 3/4 cups caramel sauce, store bought
• 2-3 drops red gel food dye
• 3/4 cups heavy cream
• 2 cups semi-sweet chocolate chips
• 1/4 cup white chocolate

Directions:

• 1) Lightly grease an 8″ tart pan with no-stick spray. Set aside.
• 2) In a food processor, pulse the Oreos until they are a fine, crumb like texture.
• 3) Transfer the pulsed Oreos into a medium sized bowl. Add the melted butter to the Oreos and use a silicone spatula to combine the crust evenly.
• 4) Pour and press the crust into the greased tart pan. Press the crust firmly on the bottom and up along the sides of the pan. You can use your hands, a spoon, or the bottom of a measuring cup. Once finished, set this in the fridge while we prepare the fillings.
• 5) In a small bowl, combine the caramel and food dye. Mix to combine then set aside.
• 6) To make the ganache place the chocolate chips in a medium sized bowl.
• 7) Next, place the heavy cream in a microwave safe dish then heat the cream in 30 second intervals until it begins to bubble.
• 8) Pour the hot heavy cream over the chocolate chips. Make sure that all of the chocolate chips are immersed in the heavy cream. Allow to sit for one minute then use a whisk to combine the two until the mixture is nice and smooth.
• 9) Remove the tart from the fridge and pour the red caramel sauce on top of the crust.
• 10) Next, pour the chocolate ganache on top of the caramel. Pour the ganache over quickly and gently so that the caramel doesn’t rise up, we want the caramel to stay on the bottom layer.
• 11) Carefully place the tart back in the fridge and allow to set for at least 2 hours or overnight.
• 12) Melt the white chocolate in 30 second intervals mixing between each interval until it is completely melted. Transfer the white chocolate to a piping bag then pipe a spider web on top of the ganache.
• 13) Remove the tart from the pan carefully. Then with each slice removed, the red caramel should ooze out the sides.
• 14) Enjoy!