- Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
- Frost each cupcake with a thin layer of white vanilla frosting and refrigerate for 30 minutes to make decorating easier.
- Remove cupcakes from fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large “stitched” smile for the mouth.
- https://www.allrecipes.com/ here’s a link
- Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
- Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
- Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners’ sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
- Stir 1 cup confectioners’ sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
- Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.
Prep Time 15 min
Cook 1 Hour and cooling
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 500g skinless boneless chicken thighs
For the marinade
- 1 lemon juice
2 tsp ground cumin
- 2 tsp paprika
- 1-2 tsp hot chilli powder
- 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
- 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.
- 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.
- 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.
Prep Time15min.Total Time
24 servings, 1 piece (36 g) eachTipAs 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 fudgeis the perfect Christmas treat.1 pkg.ingrediants(170 g) Baker’s White Chocolate3 cups icing sugar6 Tbsp. multi-coloured sprinkles, divided
- 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
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.
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- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
- 1/3 cup bttr
- 1 cup packed brown suger
- 1/2 a cup corn syrup
- 2 tablespoons of cocao powder
- Pour cereal into a large bowl.
- Melt butter in a saucepan over medium-low heat. Stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. Remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. Spoon and press cereal mixture into muffin cups or a 9×13-inch casserole dish.