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Privacy NoticeIf you love Halloween as much as Stacey Solomon, who recently unveiled her autumnal display, then some spooky snacks should be top of your October bucket list. Luckily, OK!’s Victoria Gray has devised some recipes that you can easily recreate at home. The four ghoulish recipes will quickly get you in the mood for Halloween. So whether you’re chomping down on them during the Strictly Come Dancing Halloween special where James Bye has promised some never-before seen lifts, while watching Hocus Pocus 2 or serving them up to some lucky Trick or Treaters it’s time to get baking… Spooky s’mores Makes 12
Spooky s’mores are super simple to make
(Image: Clive Shalice/Victoria Gray)
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Ingredients For the cookies ● 150g smooth dark chocolate, broken into small pieces ● 150g unsalted butter, softened ● 100g soft brown sugar ● 75g caster sugar ● 1 tsp vanilla extract ● 1 large egg, beaten ● 175g plain flour, sifted ● 2 tbsp cocoa powder, sifted ● 1 tsp baking powder ● 150g milk chocolate, chopped into chunks ● 150g white chocolate, chopped into chunks To decorate ● 300g ready-to-roll white icing ● 25g milk chocolate, broken into small pieces ● 12 large marshmallows ● 1 marble-size piece of ready-to-roll black icing Method 1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line 2 baking trays with baking parchment. 2. Place the dark chocolate in a heatproof bowl, melt in the microwave for 20 seconds, stir and return for another 10 seconds. Then set it aside to cool slightly. 3. Whisk together the butter, light brown sugar, caster sugar and vanilla extract until creamy. Then whisk in the melted dark chocolate and egg. 4. Add the flour, cocoa powder and baking powder and mix well to combine. 5. Stir in the milk and white chocolate chunks. Spoon 12 dollops of the mixture onto the lined trays and bake for 12 minutes. 6. Remove from the oven and allow to cool completely before decorating. 7. To decorate, roll out the white icing thinly to about the thickness of a 10 pence piece. 8. Using a saucer as a template, cut out 12 circles of white icing. 9. Melt the milk chocolate in the microwave for 10-15 seconds. Dip the one end of a marshmallow in the melted chocolate, then stick the marshmallow to the centre of the cookie. 10. Drape the circle of icing over the marshmallow. 11. Roll out small beads of the black icing and add to the draped white icing to create a fun face. Devil’s food chocolate cake Serves 10-12
The Devil’s food chocolate cake is scarily delicious
Ingredients For the sponge ● 200g plain flour, sifted ● 240g caster sugar, sifted ● 11⁄4 tsp bicarbonate of soda ● 1⁄4 tsp cream of tartar ● 50g cocoa powder, sifted ● 140g soft butter (with a little extra for greasing) ● 200ml milk ● 4 drops vanilla essence ● 2 eggs For the buttercream icing ● 340g icing sugar, sifted ● 8 tbsp cocoa powder, sifted ● 120g soft butter ● 4 drops vanilla essence For the spider web decoration ● 100g white cooking chocolate Method 1. Preheat the oven to 220°C/200°C fan/gas mark 7. 2. Grease and line 2x20cm cake tins with baking parchment. To make the sponges, mix together all the dry ingredients in a large bowl. 3. Add the butter and the milk (a little at a time), then the vanilla essence, and use a hand mixer on a medium speed setting to beat the mixture until smooth. 4. Add the eggs one at a time and beat in (with the hand mixer on a high speed setting) for one minute. 5. Pour the mixture into the prepared cake tins and bake for 20-25minutes. Test the sponge is cooked by inserting a skewer into the centre – if it comes out clean it’s ready. 6. Once the sponges are cooked, allow them to cool in their tins for a couple of minutes, then turn them out onto a cooling rack to cool completely. 7. For the icing, cream together icing sugar, cocoa powder and butter. 8. Add the vanilla essence and a couple of drops of milk and beat until you get a smooth, spreadable consistency. 9. On a large plate sandwich the sponges together with half of the butter icing, then spread the rest on top. 10. For the spider web decorations, break the chocolate into small pieces, melt in the microwave for 30 seconds, stir and return for another 10 seconds. 11. Pour the melted chocolate into a sealed piping bag. Snip the tip, pipe the web design onto baking parchment and allow it to set for at least an hour. 12. Gently remove the webs from the sheet and add to the top of the cake. Chocolate coffin biscuits Makes 18-20
The coffin biscuits are to die for
(Image: Clive Shalice/Victoria Gray)
Ingredients ● 125g butter, softened ● 85g caster sugar ● 1 egg yolk ● 1 tsp vanilla extract ● 1 tsp milk ● 175g plain flour, plus extra for rolling ● 30g cocoa powder ● Small pinch of salt To decorate ● 50g white cooking chocolate Method 1. Preheat the oven to 180°C/ 160°C/gas mark 4 and line 2 baking sheets with parchment. 2. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla extract and milk. Sift the flour, cocoa and salt into the bowl, then mix together to make a soft dough. 3. Shape the dough into a ball, wrap with clingfilm and chill for 20 minutes. 4. Dust the dough all over with a little flour, then roll it thinly to the thickness of a 10 pence piece. 5. Cut out the coffin shapes (use a cardboard template). Carefully place on the baking sheets using a palette knife. 6. Re-roll the trimmings and repeat this process. 7. Bake for 10-15 minutes. Remove from the oven and cool on the sheets for 5 minutes, then lift the cookies onto a wire rack and cool completely. 8. To decorate, break the chocolate into small pieces, melt in the microwave for 20 seconds, stir and return for another 10 seconds. 9. Pour the melted chocolate into a sealed piping bag. Snip the tip to make a small opening. Pipe a spooky design onto the cooled biscuits and allow to set for 20 minutes before serving. Blood orange jelly shots Makes 4
Main Food WK43 (OK!, Notebook and S magazine)
(Image: Clive Shalice/Victoria Gray)
Ingredients ● 1 x 135g pack of orange jelly ● 200ml vodka ● Juice of 1 blood orange (around 100ml) ● 12 jelly snakes Method 1. Cut the jelly into cubes and dissolve it in 150ml boiling water. Add 150ml cold water, the vodka and the orange juice. 2. Pour into glasses and add the jelly snakes (3 per glass). Leave in the fridge overnight to set. Tip: To make this child-friendly, leave out the vodka and add a little extra blood orange juice. READ NEXT: ‘Bland’ vanilla gets a glow up with sweet desserts from profiteroles to sponge cake 30-minute veggie meals on a budget that you’ll want to Instagram instantly Halloween nail art ideas inspired by Holly Willoughby’s ‘Hocus Pocus’ design Kate and William’s kids’ Halloween plans ‘carving pumpkins and crafting with the Middletons’ Get exclusive celebrity stories and recipes straight to your inbox with OK!’s daily newsletter Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
