Halloween Recipies by Students of 2 ESO

HALLOWEEN RECIPIES 2ยบESO B English IES Augustรณbriga Navalmoral de la Mata (Cรกceres-Spain)

Dark chocolate treats This recipe needs these ingredients: 200g of dark chocolate 50g of unsalted butter 100g of caster sugar 2 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 150g ground almonds 100g plain flour 1 heaped tsp baking powder ½ tsp salt 150g icing sugar

First, put the chocolate and butter in the microwave for 15 seconds, stirring between each one until just melted. Alternatively, melt the chocolate in a bowl set over a saucepan of simmering water, having caution that the chocolate doesn't touch the water.

Then stir the sugar, eggs and vanilla and almond extracts. Mix in ​the

ground almonds, plain flour, baking powder and salt and refrigerate it for 2 hours.

After that preheat the oven to 200C. Shape tablespoons of the dough into balls and roll each one in the icing sugar.

Place the balls in a baking tray and press each cookie leaving at least 5cm between each.

Bake for 10-13 minutes Finally cool the cookies for 15 minutes and they are ready!

Dark chocolate treats

PUMPKIN

MUFFINS

INGREDIENTS • • • • • • • • • • • • •

60ml/2fl oz vegetable oil, plus extra for greasing 180g/6½oz self-raising flour 130g/4½oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch salt 3 fresh rosemary sprigs, finely chopped 2 free-range eggs, lightly beaten 100ml/4fl oz plain yoghurt 275ml/10fl oz milk 1 tbsp honey 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes handful pumpkin seeds

METHOD 1. First preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.

2. Next sift the flours, baking powder and baking soda in a large bowl. Add salt and rosemary. (Reserve any whole grain left in the strainer).

3. When we're done in another bowl, mix the eggs, yogurt, milk, honey and vegetable oil until well combined.

4. Later pour the wet ingredients with the dried ones and fold the ingredients together, but be careful not to over-work the mixture.

Sing most of the squash, resinging a little for the top of the muffins. Pour the mixture into the muffin tins.

5. And finally sprinkle the whole grain by reseating, pumpkin and pumpkin seeds over the muffins. Bake in the center of the oven for 20–25 minutes, or until the muffins are cooked through and a skewer inserted in the center comes out clean.

CELIA MENDIANO HURTADO

2B

HALLOWEEN CUPCAKES INGREDIENTS: 124g of four 25g of cocoa powder 150g of caster sugar 150g of butter ½ tablespoon of baking powder 8 tablespoons milk 1 egg

For the cream cheese icing: 50g of cream cheese 25 g of butter 125g of icing sugar 1 tablespoon vanilla essence

For the chocolate icing: 25 g of icing sugar 1 tablespoons cocoa powder

Method: 1.​First​, ​preheat​ ​ ​the oven to 180 Cº and line a muffin tray with 9 paper cases.

2.​Second, put the flour, cocoa powder and baking powder into a bowl; add the sugar and butter and mix.

3. ​Next, beat the eggs and the milk until the mixture is smooth 4. ​Later, divide the mixture into the 9 paper cases and bake in the oven for 20-25 minutes.

5​. After that, make the cheese icing beating the cream cheese and butter together in a bowl, and next add the icing sugar and vanilla.

6. ​Later spoon the icing onto the cupcakes 7.​Then, for the chocolate icing, put the sugar and cocoa powder into a bowl add 2 tablespoons of water to form a smooth mixture, and next drop it over the cheese icing 8.​ Finally, set aside for 20 minutes to allow the icing to harden.

HALLOWEEN FRANKEN-CUPCAKES

Ingredients Fort he cupcakes 125 g flour 25 g cocoa powder 1½tsp baking powder 150 g caster sugar 150 g butter 1 egg 8 tsp milk

For the buttercream 125 g butter 250 g icing sugar 1 tbsp milk 1 tsp vainilla extract Green food colouring paste Red food colouring paste

For decoration Edible Candy eyes Chocolate sprinkles Chocolate flake, crumbled Soft black licorice twists

METHOD 1. First preheat the oven to 180C and line a muffin tray with 9 paper boxes.

2. Then strain the flour, cocoa powder and yeast into a bowl. Add the sugar and butter and beat the mixture until well combined.

3. Third, beat the egg and milk until the mixture is thick and smooth.

4. Then you have to distribute the mixture between the paper box and bake in the oven for 2025 minutes and let it cool on a rack.

5. Now put the butter in a large bowl and beat with an electric hand mixer until light and fluffy.

6. You have to sift the icing sugar, then incorporate it and beat more vigorously once all the sugar has been combined.

7. Then add the milk and vanilla and beat.

8. Set 1 tablespoon of frosting aside to turn red. Color the remaining frosting green 9. To finish, place a heaping tablespoon of frosting on each cupcake. Use a putty knife to smooth the angled sides and flatten the top.

10. Finally decorate with licorice twists, caramel eyes, crumbled chocolate flakes and chocolate chips. Use the red frosting to draw the stitches with a toothpick.

ANA JUĂ REZ SĂ NCHEZ

2 ESO B

“HALLOWEEN BISCUITS”

Preparation time: less than 30 mins.

Cooking time: 10 to 30 mins.

Serves: Makes 6 to 8 biscuits.

INGREDIENTS: 100g unsalted butter 100g caster sugar 1 egg beaten 275g plain flour 1 table spoon of vainilla To decorate 400g icing sugar 3-4 table spoons of water 2-3 drops of food colourings

METHOD: To start, heat the oven to 190 degrees. Line a baking sheet with parchment paper.

First beat the butter and sugar in a bowl.

Next beat the egg and vanilla, little by little, until well combined.

After that add the flour until it becomes a dough.

Then use Halloween cookie cutters, and cut the cookies and put them in the oven.

Later bake the cookies for 8 to 10 minutes. Let them sit for 5 minutes to harden.

Next for the frosting, sift the icing sugar into a large bowl and add enough water to create a smooth mixture. Add the food coloring Finally spread the frosting over the cookies and let it rest until it sets.

HALLOWEEN CUPCAKES by ​ ​ LETIZIA REDONDO GARCÍA

2ºB

INGREDIENTS​ : -125g of flour -25g of cocoa -half a table spoon of baking powder -150g of sugar -150g of butter -1 egg -8 table spoon FOR THE CREAM CHEESE ICING -50g of cream cheese -25g of butter -125g of icing sugar -half spoon of vanilla essence FOR THE CHOCOLATE ICING -25g icing sugar -1 table spoon of cocoa

METHOD First, preheat the oven to 180C. Line a muffin tray with 9 paper cases.

Next, sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

After that, whisk in the egg and milk until the mixture is thick and smooth.

Once you have done that, put the mixture into the paper cases and bake in the oven for 20-25 minutes.

Set aside to cool.

Then beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.

After, spoon the icing on the cupcakes, leaving a small border around the edge.

Next, for the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.

Last, transfer the mixture to a piping bag with a fine nozzle. Place 3 concentric circles carefully on each cupcake. Run a toothpick from the centre to the edge of the cake . Delicious!

Chocolate Halloween Cobweb cake.

Ingredients • 250g unsalted butter.

• 250 g caster sugar • 4 free-range eggs, lightly beaten.

• 1 teaspoon of vanilla extract • 50 g of cocoa powder • 200 g of yeast flour • 200 g of dark chocolate, chopped into small pieces • 200ml double cream • 10 white marshmallows • edible caramel eyes

By Miguel Trujillo

1. Preheat the oven to 180C 2.To make the cake, grease and line a rectangular mold with baking paper.

3. Beat the butter and sugar with a mixer. Add the eggs, beating. Add the vanilla and black food coloring 4. Sift the cocoa powder and flour into a bowl. Mix the flour into the butter mixture until completely combined. Place the dough into the prepared pan and smooth out with a spoon and bake for 30 minutes, cool for 10 minutes in the can.

6. To make the chocolate glaze, put the cream in a saucepan and bring to a boil. Pour into a heat resistant container. Add the chopped chocolate, little by little, and stir until completely melted and the chocolate is smooth and shiny and chill for a few minutes.

Chocolate glaze

7. Place the cake somewhere to pour the chocolate half into the center of the cake and spread it evenly to cover the top and sides, adding more as needed, to make a nice even layer.

Let cool and set.

8. Meanwhile, lightly butter a saucepan and add the marshmallows and melt over low heat, stirring frequently.

Marshmallows melting.

9. Check that the marshmallow is not too hot before pinching it between your fingers and parting it to form thin strands to decorate.

CRISP, CHOCOLATE, AND SALTED PEANUT TART INGREDIENTS: For the base: - 250g of good quality salted crisps.

- 100g of butter.

- 4 tablespoons of golden syrup.

For the topping: - 225g of butter, cut into cubes.

- 375g of dark chocolate, chopped.

- 150g of sugar.

- 125g of salted peanuts,chopped.

METHOD: STEP 1: First, turn on the oven to 180 degrees, grease a 23 cm with olive oil.

STEP 2: Then, for the base, crush the crisps, and put on a bag, closed with a rolling pin. Melt the butter with the golden syrup in a pan. Stir all together.

CRISP, CHOCOLATE, AND SALTED PEANUT TART STEP 3: On the third step, press the crisps mixture evenly into the base and sides of the tart tin. LIne the tart tin with special paper for ovens. Put into the oven for 10 minutes.

STEP 4: Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl.stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little.

STEP 5: Then, whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened.Whisk the melted chocolate into the egg mixture, until completely incorporated.

STEP 6: Next, Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes. Then chill in the fridge for at least 4 hours.

STEP 7: Finally, carefully remove from the tin, slice and serve.

Delicious with some vanilla ice cream on the side.

PUMKING PIE POP TARTS INgredients for the Crust •

2 cups and 2 Tbsp flour,

•

1 tsp salt

•

1 tsp sugar

•

1 cup butter diced into cubes

•

4 - 5 Tbsp ice water

Filling •

1 cup pumpkin puree

•

1/4 cup cream cheese, softened slightly (just don't melt)

•

2 Tbsp sugar

•

2 Tbsp packed light-brown sugar

•

1 tsp ground cinnamon

•

1/2 tsp ground ginger

•

1/4 tsp of nutmeg

•

1/8 tsp allspice

•

1 pinch salt

•

1 large egg yolk

•

1/2 tsp vanilla extract

Icing •

1 cup powdered sugar

•

2 Tbsp half and half, plus more as needed

•

1/4 tsp vanilla extract

Instructions: First we mix the flour, salt and sugar.

Add the butter and add the tongues. o

second, we add four tablespoons of water and let everything mix for a while. o

With our hands we form a square disk. o Then we cover each disk with

plastic and let it cool for an hour. o When it starts to cool down, we

prepare the filling in a bowl.

o We mix cream cheese, granulated sugar and panela. We

stir the mixture and with a spoon we place the pumpkin puree in several layers of paper towels.

o Next, we stir and crush so that it acquires density and we

stir the pumpkin puree reduced to the cream cheese mixture together with the cinnamon, ginger, nutmeg, allspice and salt.

o Mix the egg and vanilla and mix everything until ready to

make the cake.

o

With one hand we line the trays with paper and take a disk to put it on the tray and cut it into eight pieces.

Spread a little puree on each rectangle leaving a little room for the edge. o

Once we have repeated the process with each rectangle of the discs, we seal the edges with our fingers and then we pass the fork over it. o

o When we have done all this, we let the cake cool for two

hours and heat the oven to 190ยบ degrees c.

o After that we let them cool down and mix all the glaze

ingredients and then apply it on top of the cakes.

Finely sprinkle the upper part with colored sprinkles. o

ADRIANA LOZANO ร LVAREZ 2ยบB