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What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

3 large potatoes
1 spanish onion
spanish olive oil
8 large eggs
8oz /225g chorizo sausages (hot)
1 handful pitted spanish olives (green olives)
salt (to season)

What you do:

Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons. Repeat this with the Spanish onion.

Pour olive oil in a deep frying pan over a high heat – use enough oil to just cover the onion and potatoes.

Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.

Drain the oil from the potato and onion and mix in the egg and place into a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.

Chop the chorizo into chunks and half the pitted olives.

In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.

Season and stir slowly

To make the tortilla place a non-stick pan over a medium heat and drizzle in a bit of olive oil.

Pour the tortilla mix inside the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the ‘non-cooked side’ of the tortilla back into the pan to cook.

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What you need:

1/2 cup vanilla icing ( frosting), divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

What you do:
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair: Mix together green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats:  Spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

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What you do:

Follow my recipe for DEVILED EGGS.

If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.

Slice some green or black olives crosswise.

Place an olive slice in the middle of each egg.

Give the eyeballs a bloodshot look by dripping beetroot  juice or add a  little  water to tomato ketchup ( to make it runnier) onto the white of each egg, starting from the center and moving outward toward the edge.

Enjoy your bloodshot eyeballs!

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What you need:

1  packet lemon cake mix
2 eggs
75 ml vegetable oil
Zest of 2 lemons
2 Tbsp lemon juice
½ teaspoon lemon extract
75 ml icing sugar

What to do:

Preheat oven to 190C / 375 F / gas mark 5.

Line baking tin with grease proof  paper.

Pour the cake mix into a large bowl. Stir in the eggs, oil, lemon zest, lemon juice and lemon extract until mixed thoroughly.

Place the icing sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

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What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

What to do:
Preheat the oven to 180C /350F / gas mark 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Decorate with chocolate eggs.

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What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

Sugar strands ( for decoration)

What to do:

Preheat the oven to 180C/ 350F/gas 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Spoon a little of the butter cream over the top of each cake, then sprinkle over the sugar strands (or anything of your choice)

 

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