Easy and Fast Halloween Food Ideas for Busy Mums

Scottish Mum

3 months ago

Wondering what to give our kids for Halloween and Festive food can be a difficult place to be. There is so much choice, but if you are like me and need pictoral inspiration, here are some lovely recipes that might help you pop a plan in place for your own celebrations.

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History of Halloween

The encyclopaedia Brittanica says that the roots of Halloween go back to an ancient festival known as Samhain, a Celtic tradition. Halloween is believed to be the day where souls of the deceased return home, and occupants began dressing up and setting bonfires as a way of warding off spirits. This is where the beginning of Halloween or the Eve of all saints day, and legends started to grow, with witches, ghosts and all things spooky.

Accessory Ideas

Create a twist of your usual food by using accessories and ingredients to turn a regular dish into something special. Carve beef tomatoes or sweet peppers to stuff them with your ingredients of choice. Adding party spiders can be good to make any food look amazing for kids.

Plastic Spiders (Aff Link Amazon)
Edible Eyeball Cake Decorations (Aff Link Amazon)
Edible Ghosts (Aff Link Amazon)
60 Halloween Cupcake Toppers (Aff Link Amazon)
Halloween Light Up Pumpkins (Aff Link Amazon)

Recipes

Cream of Pumpkin Soup

Pumpkin Soup isn’t just for Halloween. Enjoy it any time of the year.

Prep Time 10

Cook Time 21

Total Time 31

Servings 4 -6 Bowls

Author Lesley Smith

Ingredients

400 g Pumpkin chopped.
100 g Carrot chopped.
200 g Onion chopped.
2 Vegetable Stock Cubes.
200 ml Milk.
1 Garlic clove or Garlic frozen cube.
Salt and Pepper to taste.
Water.
2 Tablespoons Rapeseed Oil.

Instructions

Put your chopped onion and rapeseed oil into your machine if you have a saute version, or do the sauteeing on the stove. Lightly fry your onions until soft.
Add the garlic and stock cubes, and finish the saute, by adding carrots and pumpkin. Stir and switch off the saute button.
Add in milk, water and salt/pepper to taste. Ensure the level of ingredients and liquid is below the maximum and above the minimum fill marks.

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Stir well, and ensure the lid is on tight.
Select the smooth setting.
I served with a little parsley.

Nigella Lawson Recipe with a Halloween Twist – Devils Food Cake

Course Dessert

Author Nigella

Ingredients

Cake

50 g Best Quality Cocoa Powder Sifted. I used Green and Blacks
100 g Dark Brown Muscovado Sugar
250 ml Boiling Water
125 g Soft Unsalted Butter Plus some for greasing.
150 g Caster Sugar
225 g Plain Flour
Half teaspoon Baking Powder
Half teaspoon Bicarbonate of Soda
2 teaspoons Vanilla Extract
2 Large Eggs

Frosting

125 ml Water
30 g Dark Brown Muscovado Sugar
175 g Unsalted Butter Cubed
300 g Best Quality Dark Chocolate Finely Chopped

Instructions

Preheat the oven to around 180C/Gas 4/350F. Nigella recommends to line the bottom of two sandwich tins approximately 8 inches in size with baking parchment paper and butter the sides. I don’t have baking paper, so I improvised with a few sprays of cake release in my tins.
In a large bowl, put a half cup of the muscovado sugar with the cocoa and the boiling water. Whisk it together until it is mixed and leave to the side.
Cream butter and caster sugar until pale and fluffy.
Mix the flour, baking powder and bicarb together in a bowl ready to use.
Drop the vanilla extract drop by drop into the butter and sugar while still mixing. Quickly add in one egg and then add a scoopful of the flour mix and then the second egg. This is a new way of doing it for me as I tend to just throw them all in together.
Add all the rest of the cake ingredients to the mixing bowl and finally fold in the cocoa mixture.
Put half the mixture into each baking tin and cook in the oven for approximately 30 minutes or until a cake skewer comes out clean.
When cooked, leave the tins to cook for a few minutes before turning out the cakes to cool.
While the cake is cooking, take the frosting ingredients, ie the water, muscovado sugar and the butter into a pan on low heat to melt. When the mixture begins to bubble, take the pan off the heat and add in the chopped chocolate. Nigella recommends swirling the pan to hit the chocolate with heat. I forgot that bit, and just used a spatula and it seemed to turn out ok. Once the chocolate is melted, whisk until glossy and smooth.
Leave the frosting for about an hour, but whisk it up a few times in that hour while the cakes are cooling and ready for the frosting.
Take one of the cake halves and turn it top side down. Spread with a third of the frosting and put the second cake half on the top and spread the remaining frosting over the top and sides. If you want to create a swirly effect use a spatula. Some people will try for a smooth effect.