It’s that time of year when we get to dress up just for the sheer fun of it!
But Halloween is not a modern holiday, it dates back over 2000 years ago. When ancient Celts commemorated the end of the harvest season, between the fall equinox and the winter solstice by lighting bonfires, dancing and wearing masks to ward off spirits – sound familiar? Over the years this evolved, (10th century) when Christianity adapted this celebration to All Saints Day on the 1st November, and the 2nd of November All Souls Day, a day to honour the dead. All Saints day was called All-Hallows and the night before was called All Hallows Eve, and eventually became known as Halloween.
Carving a Jack-O-Lantern? Traditionally carving turnips started in the 1800’s in Ireland and Scotland. Originating from a myth about a man nicknamed “Stingy Jack” who tricked the devil and was said to be left to roam the darkness with only a lump of coal alight inside a turnip to light his way. People then started to carve their own “Jack-O-Lanterns to ward off the “Stingy Jack” and any other wandering evil spirits.
Whether you are having a massive party and had to hire a hall because you asked to many people! Or if your just entertaining a few, or if you just want to eat all the treats yourself, we are here to help you celebrate Halloween. Here are some of our favourite Halloween treats to make sure your party is frighteningly good!
- 200g butter
- 200g dark chocolate, roughly chopped
- 4 large eggs
- 350g caster sugar
- 100g plain flour
- 50g cocoa powder
- 100g milk chocolate, chopped
- 100g white chocolate, chopped
- 12 créme-filled chocolate sandwich cookies
- 12 sugar-coated chocolates
- red and black icing pens
- STEP 1-Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate in a heatproof bowl set over a small pan of just simmering water. Stir until completely smooth, then leave to cool for 10 mins.
- STEP 2-Beat the eggs and sugar with an electric whisk until thick and pale – the mixture should double in volume and leave a trail when the beaters are lifted. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together with a spatula or large metal spoon. Pour into the prepared tin and bake for 35-40 mins.
- STEP 3-Meanwhile, make the ‘eyeballs’. Melt the white chocolate in a heatproof bowl over the pan of just simmering water. Stir until smooth. Dip each cookie into the chocolate to cover one side. Stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is fully dry, pipe a pupil and red veins onto each eyeball using the icing pens.
- STEP 4-Remove the traybake from the oven, and immediately push the eyeballs into the surface in even rows – do this gently, so they’re just pushed in slightly. Leave to cool completely. Cut into 12 squares.
- Preheat oven to 180°C (160ºC fan). Line two large baking trays with parchment paper. Roll cookie dough into 4cm balls and place on baking trays. Bake until golden, about 12 minutes. Let cool completely then cut in half.
- Add a few drops of red food colouring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
- Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
- 135g pack lime jelly
- 700ml apple & pear juice (we used Copella)
- 300ml lemonade
- 425g can lychees in syrup
- 10-15 cocktail cherries from a jar
- 10-15 raisins
You will need
- 10-15 cocktail sticks
- STEP 1 – Make the jelly following pack instructions and chill until set. Combine the apple & pear juice with the lemonade in a large jug and chill in the fridge.
STEP 2 – To make the eyeballs, drain the lychees and poke a hole in each cherry with one of the cocktail sticks. Put the cherry inside the lychee, then push the raisin into the cherry. Press the eyeball onto the end of a cocktail stick and set aside until serving.
- STEP 3 – When the jelly has set, use a whisk to break it up into small chunks. Spoon into the cocktail glasses and top up with the apple juice mixture. Put an eyeball into each glass before serving.
For an alcoholic punch (optional) 200ml vodka , or 25ml per glass
- STEP 1-Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan. Simmer for 5 mins, then turn off the heat. Leave to cool, then chill for at least 4 hrs, or up to 2 days – the longer you leave it the more intense the flavours. If serving to young children, take the chilli out after a few hours.
- STEP 2-When you’re ready to serve, pour the juice into a jug. Serve in glass bottles or glasses and pop a straw in each. If you’re adding vodka, do so at this stage. Dangle a fangs sweet from each glass.
Or how about our stylish Red Retro Montpellier MAB2035R undercounter fridge freezer to look spookily good at your Halloween celebrations at £199.99.
The 62 Litre fridge features glass shelves, a salad crisper, LED lighting and a handy drinks can dispenser in the door. A 1950’s sleek and stylish handle finishes off the retro aesthetic. The separate 3* freezer has a 26 litre capacity, providing space for your well-stacked frozen items.