If you're having a Halloween party, or just want to bake some terrifying treats in the kitchen, here are some recipes from mumsnet to inspire you.

Gingerbread skeletons

skeleton gingerbread

  1. Sift the flour, baking powder, ginger and salt into a mixing bowl.
  2. Add in the butter and sugar and rub in until the butter is absorbed and the mixture has a sandy texture.
  3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes.
  4. Preheat the oven to 180C/Gas Mark 4.
  5. Roll out the dough to 3mm thickness. Cut out biscuits into gingerbread person shapes.
  6. Place the gingerbread biscuits on greased, non-stick baking sheets.
  7. Bake the biscuits for 10-12 minutes until golden brown.
  8. Remove the biscuits from the oven and allow to cool on the baking sheets.
  9. Decorate the biscuits using icing to draw on skeleton shapes.

 

Chocolate muffin spider cakes 

spider chocolate muffins

  1. Preheat the oven to 200C/Gas Mark 6.
  2. Put the butter, sugar, egg and flour into a mixing bowl stir together until well mixed.
  3. Sift baking powder and cocoa powder into the bowl. Add the milk and mix together.
  4. Use a tbsp to divide mixture into muffin cases.
  5. Bake for around 20 to 25 minutes until springy on top.
  6. Make icing according to packet and add food colouring of your choice. Cover muffin with icing and while still wet place on 8 liquorice legs. For eyes cut small marshmallow pieces in half and add a drop of black food colouring for the pupils. Then sprinkle chocolate sugar strands on top.

 

Halloween pumpkin pie

pumpkin pie

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
  2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
  3. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
  4. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  5. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
  6. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  7. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.

  

 

 Scrummy pumpkin fruit cake 

pumpkin cake

  1. Heat oven to 150C.
  2. Boil pumpkin for 10 mins/until cooked.
  3. Drain pumpkin, then mash until smooth.
  4. Beat butter and sugar together until light and creamy.
  5. Add syrup, mix well.
  6. Add egg, mix well and then add in the mashed pumpkin.
  7. Add flour and raisins, fold in well with metal spoon.
  8. Spoon mixture into greased 20cm cake tin.
  9. Bake for 1 hour 20 mins or until skewer comes out clean.

 

Wriggly jelly worms 

(not technically baking but we couldn't resist including it)

jelly worms

  1. Put bendy straws in a thinnish tall glass so they are packed tightly - or hold them together with an elastic band.
  2. Pour pour in red or green jelly and a little extra gelatin for good measure.
  3. Leave to set
  4. Run straws under warm water. Voila! The jelly plops out and looks like worms

 

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