Creepy Halloween Skull Cupcakes

Alfredo Sauce

Mini Pumpkin Butterscotch Muffins

Halloween Ghost Cookies

Pineapple passion bundt cake

Prep Time 15 min

Cook 1 Hour and cooling

Serves 16

A plate serving pineapple passion bundt cake


For the sponge

  • 1 small, ripe pineapple
  • (300g pineapple after trimmings)
  • 250g unsalted butter, softened
  • 350g self-raising flour, plus 1 tbsp
  • 100ml whole milk
  • seeds and juice of 2 passion fruits
  • 250g golden caster sugar
  • 4 large eggs, at room temperature
  • seeds from 1 vanilla pod, or 1 tsp vanilla extract

For the icing

  • 100g icing sugar
  • seeds and juice of 1 passion fruit
  • 2-3 tsp whole milk
  • Method

    1. Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
    2. Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
    3. Mix the milk with the passion fruit and set aside for a few mins – the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
    4. Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
    5. Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.

Easy butter chicken


  • 500g skinless boneless chicken thighs

For the marinade

  • lemon juice 

    2 tsp ground cumin

  • 2 tsp paprika
  • 1-2 tsp hot chilli powderEasy butter chicken
  • 200g natural yogurt
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves,crushed
  • 1 green chilli, deseeded and finely chopped (optional)thumb-sized piece
  • ginger, grated
  • 1 tsp garam masala
  • 2 tsp ground fenugreek

  • 3 tbsp tomato purée
  • 300ml chicken stock
  • 50g flaked almonds, toasted


  1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.


Confetti Fudge

  • Prep Time
    Total Time


    15min.Confetti Fudge Image 1

    24 servings, 1 piece (36 g) each

    As if fudge weren’t fun enough on its own, coloured sprinkles give our Confetti Fudge even more festive appeal! Perfect for gift-giving, this decadent white chocolate fudge
    is the perfect Christmas treat.1 pkg.
    (170 g) Baker’s White Chocolate
    3 cups icing sugar
    6 Tbsp. multi-coloured sprinkles, divided
  • steps
  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely
    melted and mixture is well blended. Add dry pudding mix; stir with whisk 2 min.
  • Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in 1/4 cup sprinkles. Press onto bottom of prepared pan; top with remaining sprinkles.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

Chewy Peanut Butter Chocolate Chip Cookies

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Peanut butter and chocolate chunks make these chewy cookies addictive.


Add a notePrint

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Stir Fry

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

  • Image result for chicken stir fry


  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.

  • Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.

  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

  • Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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Puff Wheat Cake

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