Easy Pumpkin Traybake

Easy Pumpkin Traybake

If you’re looking for a quick and simple recipe to satisfy your loved ones, keep the trick or treaters happy or for a Halloween bake sale, then this Easy Pumpkin Traybake is here to help! Traybakes are so easy to throw together, and the decoration requires minimal effort and is easily customised to your needs. I’ve covered this Easy Pumpkin Traybake with a cream cheese frosting as it pairs so well with the light spiced sponge. You could use a simple vanilla buttercream too if you like. Most important of all, it’s a fast bake and it’s delicious of course!

Jump straight to the recipe!

To make the sponge I whisked together vegetable oil and light brown sugar. Then I added eggs and pumpkin puree. Finally I whisked in flour and spices.

I poured it into my lined tin and spread the mixture out evenly.

It baked for around 25 minutes until it was golden.

While it was cooling, I made the cream cheese frosting from butter, full fat cream cheese, vanilla extract and icing sugar.

I spread it all over the cooled sponge.

Easy Pumpkin Traybake

I decided to add some orange and bronze sprinkles to jazz up the Easy Pumpkin Traybake before slicing it into squares for serving. You could leave it bare, or add some Halloween themed sprinkles.

Easy Pumpkin Traybake

The sponge was lovely and light with delicious pumpkin and cinnamon flavour, and the cream cheese frosting was of course beyond yummy, as it always is!

I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking, and Fiesta Fridays hosted by Zoale and Life Diet Health.

5 from 3 votes
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Easy Pumpkin Traybake

Ingredients

For the sponge

  • 225 g Light brown sugar
  • 125 ml Vegetable oil
  • 3 Eggs large
  • 200 g Pumpkin puree
  • 275 g Self raising flour
  • 2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the frosting

  • 160 g Full fat cream cheese
  • 120 g Butter or baking spread
  • 1 tsp Vanilla extract
  • 280 g Icing sugar
  • Sprinkles of your choice optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the sponge, mix together the oil and light brown sugar until smooth

  3. Then whisk in the eggs and pumpkin puree

  4. Then whisk in the self raising flour, cinnamon, mixed spice, ginger and nutmeg

  5. Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth

  7. Spread the frosting on top of the sponge, then add sprinkles of your choice

  8. To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Traybake recipes by clicking here!

Easy Pumpkin Traybake

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Halloween Red Velvet Cake

Halloween Red Velvet Cake

Whilst you can enjoy red velvet cakes anytime of year I do think they lend themselves particularly well to Halloween with their bright red centres. This Halloween Red Velvet Cake is made with three gloriously scarlet sponges, filled with red fruit jam, covered in sweet vanilla buttercream and dripping in a blood red white chocolate ganache for that spooky factor! It would make a great centrepiece for a Halloween party, try displaying it with a plastic knife stabbed in the centre! Or if it’s not the time of year to scare your guests then omit the ganache and serve a pretty red velvet cake instead.

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together, then whisking in the eggs and buttermilk.

Then I added the flour, cocoa powder and red food colouring and whisked until combined.

 

I divided the mixture equally between my cake tins and baked them for 25 – 30 minutes. Then I left them to cool completely.

Next I made the buttercream by mixing the butter, icing sugar and vanilla together until smooth.

I layered up the cakes, first piping a ring of buttercream around the edge, and then filling the middle with jam.

Once they were stacked up I gave the whole cake a crumb coat and put it in the fridge to firm up.

Then I gave the cake a final coat of buttercream, and put it back in the fridge.

I made a white chocolate ganache that I coloured red with food colouring.

After I’d covered the cake with the ganache and let it drip down the sides, I added some extra buttercream around the top and some red sprinkles.

Red Velvet Cake

I thought the Halloween Red Velvet Cake looked perfectly creepy with the blood red ganache dripping down the sides! It could also take on a prettier effect at another time of year!

Red Velvet Cake

Despite it’s creepy appearance, the Halloween Red Velvet Cake was delicious and my friends and family were impressed by both the look and taste of the cake. And the dripping ‘blood’ didn’t put anyone off!

 

I’m linking this recipe up with Cook Blog Share hosted by Flipped Out Food, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by The Frugal Hausfrau and Milk And Bun.

5 from 4 votes
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Red Velvet Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 6 Eggs
  • 195 ml Buttermilk
  • 500 g Self raising flour
  • 3 tbsp Cocoa powder
  • Red food colouring

For the buttercream

  • 400 g Butter or baking spread
  • 800 g Icing sugar
  • 2 tsp Vanilla extract

For the filling

  • 200 g Strawberry or raspberry jam

For the ganache

  • 110 g White chocolate
  • 90 ml Double cream
  • Red food colouring

For decoration

  • Red sprinkle optional

Instructions

For the ganache

  1. Make the ganache first so it has time to cool and thicken up

  2. Heat the double cream in a pan on a low heat until it starts to steam

  3. Remove from the heat, add the white chocolate and stir until it melts into the cream

  4. Add the red food colouring until you have the desired shade

  5. Transfer to a bowl, cover with cling film and put in the fridge to fully cool down

For the cake

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and buttermilk, and whisk until fully incorporated

  4. Add the self raising flour and cocoa powder and whisk in until you can't see any flour anymore

  5. Add the red food colouring and whisk until you get the desired shade

  6. Divide the mixture between the tins, use scales for accuracy

  7. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake

  11. Fill in the centre of the sponge with half of the jam, then add the next sponge on top

  12. Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge

  13. Use more buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Remove from the fridge and smooth on a final thicker layer of the buttercream, using a palette knife or icing smoother to make it smooth all over. Refrigerate again for 30 mins

  15. Put the ganache into a piping bag and snip a small section off the end

  16. Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts

  17. Pipe more ganache on top of the cake and use a palette knife to smooth it out

  18. Then put the remaining buttercream into piping bags fitted with a nozzle of your choice and pipe rosettes in a circle on top of the cake

  19. Add sprinkles if desired

  20. Move the cake onto a serving plate or cake stand. Leftovers will keep in an airtight container in a cool place or in the fridge for 2-3 days

You can find more of my Cake recipes by clicking here!

Red Velvet Cake

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Bloody Bone Pie

Bloody Bone Pie

I am a big fan of Halloween and I had the idea for this Bloody Bone Pie months ago, I’m so excited to finally share it with you! It has a pastry base – but don’t let that scare you! If you don’t want to make your own pastry you can use shop bought or change it into a biscuit base, I’ve included full instructions in the recipe notes. It’s filled with sweet strawberry jam and creamy vanilla no bake cheesecake. The blood splatters are coloured white chocolate and the bones are meringue – for that extra crunch! I think it’s the perfect mix of pretty and creepy!

Jump straight to the recipe!

  

To make the pastry I rubbed the butter, icing sugar and flour together with my hands. I added the milk and bought it into a dough. Then wrapped it in cling film and chilled it in the fridge for 30 minutes.

  

I rolled the pastry out, big enough to fit my tin. It’s handy to roll it out onto cling film as it makes it very easy to pick up and transfer to the tin. I lined the tin with pastry and pricked the bottom with a fork.

  

Then I lined the pastry with baking paper and baking beans and baked it for 15 minutes until it was cooked through.

I took the baking paper and baking beans out, and baked the pastry again for another 10 minutes until it was golden brown. Then I left it to cool fully.

I filled the pastry case with a thin layer of strawberry jam. Then I made the cheesecake mixture by whisking the cream cheese, icing sugar and vanilla together until smooth. Then I added the double cream and whisked again until the mixture was thick and held it’s shape. I filled the pastry case and smoothed it over.

  

To make the meringue I whisked the egg white and cream of tartar together with an electric whisk until stiff peaks formed. Then I added the caster sugar, whilst whisking continuously. Once all the sugar was added I whisked for 5 minutes until the meringue was thick and glossy.

I piped out bone shapes onto a lined baking tray using a piping bag fitted with a circular nozzle. They baked for 1 hour, then I left them to cool.

Bloody Bone Pie

To decorate the pie I melted the white chocolate, then added the vegetable oil and red food colouring. I flicked and splattered it over the top of the pie using a fork. Then I added the meringue bones on top.

Bloody Bone Pie

The Bloody Bone Pie was so yummy! All the elements come together so well, and it’s kind of like an eton mess with the strawberry, cheesecake, pastry and meringue all combined.

 

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Pantry Portfolio and Spades, Spatulas & Spoons.

5 from 7 votes
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Bloody Bone Pie

Ingredients

For the pastry

  • 200 g Plain flour
  • 100 g Butter or baking spread
  • 1 tbsp Caster sugar
  • 45-50 ml Milk or cold water will work too

For the filling

  • 500 g Full fat cream cheese
  • 1 tsp Vanilla extract
  • 200 ml Double cream
  • 80 g Icing sugar
  • 6 tbsp Strawberry jam

For the 'blood' splatters

  • 40 g White chocolate
  • 1 tsp Vegetable oil
  • Red food colouring

For the meringue bones

  • 1 Egg white
  • Caster sugar double the weight of your egg white to get the amount
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  2. To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs

  3. Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes

  4. Roll out the pastry (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Use a fork to prick the bottom of the pastry

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. Take the pastry out of the oven and remove the baking beans and paper. Trim the edges for a neater finish if needed

  7. Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully

  8. Turn the oven down to 90C/200F (it’s hard to convert this exactly into Gas Mark as it’s less than a half)

  9. To make the meringues first find out the weight of sugar to use, weigh your egg whites, then double the sugar weight

  10. Whip up the egg whites with the cream of tartar with an electric mixer until stiff peaks form

  11. Continue to whisk the egg whites with an electric hand mixer and add the sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains

  12. Put the meringue into a piping bag fitted with a circular nozzle and pipe it out onto lined baking trays in bone shapes

  13. Bake the meringues for 1 hour, then cool fully

  14. Fill the pastry case with a thin layer of strawberry jam

  15. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract

  16. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  17. Fill the pastry case with the cheesecake mixture and smooth it over. Put it in the fridge to set for 3-4 hours

  18. Melt the white chocolate, then add the vegetable oil and red food colouring. Flick and splatter it over the top of the pie using a fork

  19. Add the meringue bones on top

  20. Serve immediately, store any leftovers in the fridge and eat within 2 days

Recipe Notes

If you want to give the pie a biscuit base instead, use a food processor or a rolling pin to bash up 350g digestive biscuits. Mix in 150g melted butter then line the tin all around the bottom and sides with the mixture, bake for 10 minutes on 160C Fan/180C/350F/Gas Mark 4. Leave to cool fully before adding the filling.

You can use any other jam besides strawberry but I recommend a red one for the 'blood' effect!

The meringue mixture may make a few more bones extra than you need to decorate the pie, but you can serve each slice with one.

You can find more of my Pastry recipes by clicking here! Or for more Halloween recipes click here!

Bloody Bone Pie

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Chocolate Spiderweb Donuts

Chocolate Spiderweb Donuts

Let the Halloween baking begin! I’ve had lots of ideas this year for tasty yet spooky treats. I’m starting with these Chocolate Spiderweb Donuts which are so easy to make and packed with chocolate deliciousness! They are a baked chocolate donut, which are so simple to make with a donut pan. I highly recommend investing in a donut pan (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them! I’ve topped the Chocolate Spiderweb Donuts with dark and white chocolate which I’ve ‘feathered’ to create a spiderweb effect – it’s such an easy technique, all you need is a cocktail stick!

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, and eggs.

Then I added the self raising flour and cocoa powder.

I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.

They baked for 12 minutes, then I left them to cool.

I melted the dark chocolate and dipped the top half of each donut into it.

Then I piped three thin circles of melted white chocolate over the dark chocolate, and dragged a cocktail stick through the wet chocolate to create the spiderweb/feathered effect. I left the chocolate to set.

Chocolate Spiderweb Donuts

And the Chocolate Spiderweb Donuts were ready for trick or treaters, or a Halloween party! My colleagues certainly made short work of them and they loved the chocolatey taste – not a spider in sight!

Chocolate Spiderweb Donuts

Baked Donuts are so fluffy and light, so the chocolate topping is the perfect partner. You could use milk chocolate too, but I liked the appearance of the dark as it felt more appropriate for Halloween. Either way, even spider phobes will happily tuck into one of these Chocolate Spiderweb Donuts!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Cooking With Aunt Juju and Canvassed Recipes.

5 from 4 votes
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Chocolate Spiderweb Donuts

Servings 12

Ingredients

For the donuts

  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk cow's or plant milk will both work
  • 2 Eggs
  • 25 g Cocoa powder
  • 200 g Self raising flour
  • Butter or baking spread for greasing

For the decoration

  • 250 g Dark chocolate
  • 50 g White chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, vegetable oil and eggs in a bowl with a whisk

  3. Add the self raising flour and cocoa powder and whisk in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling racj

  6. Melt the dark chocolate and white chocolate in separate bowls. You can melt it in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between

  7. Set the donuts onto a rack with a baking tray underneath to catch any drips of chocolate

  8. Dip the top half of the donuts in the dark chocolate and place back on the rack

  9. Put the white chocolate in a small piping bag and cut a very small amount off the end, pipe three thin circles on the donuts on top of the dark chocolate, then use a cocktail stick to drag through the lines to create the spider web effect

  10. Leave to set, or put them in the fridge to set the chocolate faster

  11. Store leftover in an airtight container and eat within 3 days

You can find more of my Donut recipes by clicking here! Or for more Halloween recipes click here!

Chocolate Spiderweb Donuts

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Slime Cupcakes

Slime Cupcakes

I absolutely love Halloween and all the spooky themed food that comes with it. These Slime Cupcakes fit the bill perfectly as they look rather scary with their black “burnt” sponge, bright green “toxic” buttercream and creepy candy eyes, but don’t be fooled – they taste absolutely yummy! Once you bite into their menacing exterior you’ll find gooey “radioactive” slime inside! I used a lime marmalade to create this effect, but you could use strawberry jam for a “blood and guts” theme inside too. Kids and adults alike will love making these fun slime cupcakes to disgust and delight their family and friends over the Halloween season!

Jump straight to the recipe!

To make the cupcakes sponges I creamed together the butter and caster sugar, then added the black food colouring.

I whisked in the eggs, vanilla extract and then the self raising flour.

I divided the batter into the black cupcake cases.

They baked for 20 mins, I had to use a cake skewer to check they were done as they were so black!

When they fully cooled, I used a cupcake corer to make holes in the middle of each cake.

  

I added a little bit of lime green food colouring to the lemon and lime marmalade, then spooned it into each cupcakes.

To make the buttercream I mixed together the butter and icing sugar. I added the vanilla extract and the lime green food colouring until I had a nice bright green colour.

I piped it onto the cupcakes then added the candy eyes!

Despite the spooky appearance of the slime cupcakes, they were extremely popular. Everyone was attracted to their bright and unusual colours. My friends and family were pleasantly surprised by the light vanilla flavour of the sponge and buttercream, and they loved the citrus zing of the lime marmalade filling.

   

I’m linking this recipe up with Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, Recipe of the Week hosted by A Mummy Too, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

 

5 from 8 votes
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Slime Cupcakes

Ingredients

For the cupcake sponge

  • 175 g Baking spread
  • 175 g Caster sugar
  • 25 g Black food colouring
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 200 g Butter
  • 400 g Icing Sugar
  • 1 tsp Vanilla
  • Lime green food colouring

For the filling and decoration

  • Lemon & lime marmalade
  • A few drops of Lime green food colouring
  • Candy eyes

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a large cupcake or muffin tray with black cupcake cases

  2. Cream together the butter and caster sugar, then add the black food colouring, you will need quite a lot

  3. Whisk in the eggs and vanilla extract, then add the self raising flour and whisk in

  4. Divide the batter between the black cupcake cases

  5. Bake for 20 mins, you will have to use a cake skewer to check they are done because of the colour!

  6. Let the cupcakes fully cool, then use a cupcake corer or a knife to make holes in the middle of each cake

  7. Add a little bit of lime green food colouring to the lemon and lime marmalade, then spoon it into each cupcake

  8. Make the buttercream by mixing together the butter and icing sugar until smooth, then add the vanilla extract and the lime green food colouring until you have a bright green colour

  9. Using a piping bag, pipe the buttercream onto the cupcakes. Then add the candy eyes!

You can find more of my Cupcake recipes by clicking here!

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Pumpkin Pie Cheesecake (No Bake)

Pumpkin Pie Cheesecake (No Bake)

Pumpkin spice is slowly gaining popularity in the UK, but there’s still definitely people that aren’t aware of how delicious pumpkin and pumpkin spice is in baked goods. Or no-baked in the case of this Pumpkin Pie Cheesecake! Most people in the UK think pumpkin is a savoury ingredient, but it’s wonderfully versatile and works so well in sweet recipes too. If you like pumpkin pie you will love this beautifully light and creamy cheesecake. There is pumpkin puree mixed into the cheesecake filling and it’s flavoured with cinnamon, nutmeg, ginger and allspice. This Pumpkin Pie Cheesecake absolutely screams Autumn, it’s easy to make and tastes absolutely delicious. It’s quite a large cheesecake, it completely filled my tin right to the brim! So you could reduce the recipe if you don’t want it that big, but really, why wouldn’t you?!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits until they turned into crumbs. I added the cinnamon and melted butter and mixed them in, then I pressed the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill.

Then I moved onto preparing the filling. I used my electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it was smooth with no lumps.

Then I added the double cream and whisked more until the mixture thickened considerably.

I tipped the cheesecake mixture on top of the base and smoothed it over. Then it went back into the fridge to set overnight.

The next day I decorated it. First I melted the white chocolate and drizzled it all over the top. Next I whipped up some cream with icing sugar and vanilla and piped it around the edges. Then I sprinkled orange hundreds and thousands, and pumpkin shaped sprinkles in the centre. I also made some pastry leaves to decorate the Pumpkin Pie Cheesecake, which I brushed with edible glitter and placed all around the edge. Of course, you can decorate the cheesecake any way you like!

Those not in the know on the deliciousness of pumpkin were in awe of how tasty this cheesecake was! They loved how creamy it was, and how it was full of pumpkin pie flavour – and so did I! The sweet white chocolate drizzled on top was perfect against the velvety filling and the pastry leaves were an extra crunchy treat.

This Pumpkin Pie Cheesecake would make an awesome centrepiece for Thanksgiving, Halloween or a family meal during Autumn. It will certainly feed a crowd and is sure to impress!

If you like this, you’ll love some of my other pumpkin recipes!

       

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Simple & In Season hosted by Feeding Boys and Fiesta Fridays this month hosted by A Pug In The Kitchen and Ginger & Bread.

 

5 from 5 votes
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Pumpkin Pie Cheesecake (No Bake)

Ingredients

Pumpkin Spice Mix

  • 3 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Allspice

For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter melted
  • 1 tsp Ground cinnamon

For the cheesecake filling

  • 450 g Pumpkin puree
  • 450 g Full fat cream cheese
  • 250 g Icing sugar
  • 450 ml Double cream
  • 1 tsp Vanilla extract
  • 3 tsp Pumpkin spice mix see above

For decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 50 g White chocolate melted
  • Orange/Pumpkin themed sprinkles optional
  • Pastry leaves optional
  • Edible glitter optional

For the pastry leaves

  • 115 g Plain flour
  • 56 g Butter
  • 1 1/2 tbsp Cold water

Instructions

  1. Mix the spices together for the pumpkin spice and set aside

  2. To make the base, use a food processor to whizz up the biscuits until they turned into crumbs. Or you can put them in a bag or a bowl and bash them up with a rolling pin

  3. Add the melted butter and cinnamon and mix them in, then press the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill for at least 30 minutes

  4. To make the cheesecake filling. Use a stand mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it is smooth with no lumps

  5. Add the double cream and whisk more until the mixture thickens considerably

  6. Pour the cheesecake mixture on top of the biscuit base and smooth it over. Then put it back into the fridge to set overnight, or for at least 5 hours

  7. To decorate, remove the cheesecake from the tin and put onto a serving plate. Smooth the sides with a butter knife to create a neater finish

  8. Melt the white chocolate and drizzle it all over the top

  9. Whip the double cream together with the icing sugar and vanilla, then pipe it around the edges using a piping bag fitted with a nozzle. Sprinkle the sprinkles in the centre

  10. If you have made the pastry leaves, brush them with edible glitter and place them all around the edge on top of the cream

Pastry Leaves (optional)

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper

  2. Put the flour into a bowl and add the butter, rub the butter into the flour until it resembles breadcrumbs

  3. Add the water, little by little, until it comes together into a dough

  4. Wrap it in cling film and chill in the fridge for 30 minutes

  5. Flour your work surface and roll the pastry out to 4-5mm thick, use a leaf shaped cutter to cut out the shapes and place them onto a lined baking tray

  6. Bake for 10-15 minutes until they are golden, then allow to cool completely.

You can find more of my Cheesecake recipes by clicking here!

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Ghostly Gingerbread & Pumpkin Cake Truffles

Ghostly Gingerbread & Pumpkin Cake Truffles
Happy Halloween everyone! I really love this time of year, my flat is currently decorated with pumpkins, candles, cobwebs and skulls, and I’ve also spread the Halloween ‘fear’ into the office as well. I always get involved in dressing up and carving pumpkins, it’s so much fun! One of the best parts for me is Halloween and autumn themed baking. I love to bake with pumpkin and try and make my bakes suitably scary. These Ghostly Gingerbread & Pumpkin Cake Truffles are no exception, filled with autumn flavours and then surrounded by Halloween spookiness! Here’s how to make them…

Jump straight to the recipe!

I started by making the gingerbread biscuit middle of the truffles. I made a few more than I needed as this was an idea I invented, but it’s better to make too many than too little so I’ll give you the amounts I used. To start, I whizzed up ginger biscuits in a food processor.

I melted butter and mixed it into the biscuit crumbs.

I grabbed bits of the the mixture and rolled them into small balls, about the size of a blueberry. Then I placed them onto a lined baking tray. I then put them in the freezer for 3 hours.

To make the cakes I used Two Chicks new product – free range whole egg. You may have seen their liquid egg white before, which is super convenient for making meringues without having to worry about what to do with the leftover egg yolks. Now they’ve also released this one which includes the yolks, so you can bake with it, or make omelettes and quiches for example. I found it very useful for recipes where you want to change the quantities, you can’t halve an actual egg, but with this product you can!

To make the cakes I started by mixing together vegetable oil, Two Chicks liquid whole egg, caster sugar and vanilla extract.

I then added plain flour, cinnamon, mixed spice, and baking powder and mixed in. Finally I folded in pumpkin puree.

I put the batter into 12 cupcake cases to bake them. It doesn’t really matter how you bake the mixture, but I find cupcakes quick to cook and to cool.

 

I baked them on 180C/350F/Gas Mark 4 for 20 minutes. I left them to cool fully.

 

 

When the cake was cool I crumbed it in the food processor.

Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese, I mixed it all together.

I got the ginger biscuit balls out of the freezer, grabbed some pumpkin cake mixture and made a patty. I placed a ginger biscuit ball in the middle.

 

 Then I wrapped the cake mixture around the biscuit and rolled it into a ball.
Once all of the cake was used up, I put them back into the freezer for another 3 hours, or until frozen fully.

 

To cover the cake truffles I used Renshaw Colour Melts in white. I simply dipped the cake truffles in and then set them onto baking paper. The chocolate sets really quickly because they are so cold from the freezer. You can also use white chocolate to cover them, but it creates a more yellowish appearance. To paint on the ghost eyes and mouth I melted a few blocks of dark chocolate and painted them on with a small paintbrush. I also painted ‘Boo!’ on a few of them too.

Cake Truffles

I was so pleased with the reaction I got for these cake truffles! There were ‘wows’ all round, and they all disappeared in less than an hour. Even people who weren’t convinced about pumpkin were loving them. It was such a great feeling. The pumpkin and ginger flavours went together perfectly. Let me know if you make these and what you think!


Ghostly Gingerbread & Pumpkin Cake Truffles

Ingredients

  • 200 g Ginger biscuits
  • 75 g Butter
  • 115 ml Vegetable oil
  • 90 ml Liquid whole egg (or beaten eggs)
  • 200 g Caster sugar
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 3 tsp Cinnamon
  • 1 tsp Mixed spice
  • 200 g Pumpkin puree
  • 350 g Cream cheese
  • 300 g Renshaw Colour Melts in White
  • 6 squares Dark chocolate

Instructions

  1. Start by making the gingerbread biscuit middle of the truffles. Whizz up the ginger biscuits in a food processor
  2. Melt the butter and mix it into the biscuit crumbs
  3. Take bits of the mixture and roll them into small balls, about the size of a blueberry. Place them onto a lined baking tray and put them in the freezer for 3 hours
  4. Then make the cakes. Mix together the vegetable oil, liquid whole egg, caster sugar and vanilla extract
  5. Then add the flour, cinnamon, mixed spice and baking powder. Finally fold in the pumpkin puree
  6. Put the batter into 12 cupcake cases and bake them on 180C/350F/Gas Mark 4 for 20 minutes. Leave them to cool fully. When the cake is cool, crumb it in the food processor
  7. Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese. Mix the cake crumbs and cream cheese together
  8. Get the ginger biscuit balls out of the freezer, grab some pumpkin cake mixture and make a patty. Place a ginger biscuit ball in the middle then wrap the cake mixture around the biscuit and roll the whole thing into a ball
  9. Once all of the cake is used up, put the cake truffles into the freezer for another 3 hours, or until frozen fully
  10. Melt the white chocolate, dip the cake truffles into it and then set them onto baking paper. Melt the dark chocolate and paint designs on with a small paintbrush

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

Pumpkin cupcakes recipe adapted from Marie Claire. I was sent the Two Chicks liquid egg for free, all opinions are my own.

You can find more of my Halloween recipes by clicking here!

Bleeding Brain Cupcakes

Bleeding Brain Cupcakes

I love celebrating Halloween and every year I decorate my home with candles and pumpkins to celebrate. It’s such a fun time of year and a great opportunity to get creative with baking. These Bleeding Brain Cupcakes are perfect spooky treats to delight family, friends, or your local trick or treaters! They are made with a simple red velvet sponge, filled with strawberry or raspberry jam and then decorated to look like a brain, which is so easy to do. They’re definitely the yummiest brains I’ve ever eaten!

Jump straight to the recipe!

To make the sponge I creamed together the butter and sugar, then I whisked in the eggs and buttermilk. Next I added the cocoa powder and flour and whisked them in, then enough red food colouring for a bright shade.

Then I divided the mixture between 12 black cupcake cases.

They baked for 20 minutes, then I put them on a rack to cool fully.

Once they were fully cool, I removed the centre with a cupcake corer and filled them with strawberry jam.

I made the buttercream by mixing the icing sugar, butter, vanilla extract and pink food colouring together.

Then I piped it onto the cupcakes using a circular nozzle, I piped a line down the centre first, then squiggles on either side.

Bleeding Brain Cupcakes

And the Bleeding Brain Cupcakes were ready for any nearby hungry zombies!

Bleeding Brain Cupcakes

My friends and colleagues absolutely loved these creepy Bleeding Brain Cupcakes! They were gone in no time and I had lots of compliments on the flavour and appearance. I hope you enjoy making them for your Halloween celebrations!

Bleeding Brain Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 2 Eggs large
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring I use Pro Gel

For the filling

  • Strawberry or Raspberry Jam

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • Pink food colouring I use Pro Gel

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with black cupcake cases

  2. Cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs, buttermilk and enough red food colouring to get a very bright red colour, and whisk them in

  4. Add the cocoa powder and flour, whisk in

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes or until a skewer inserted comes out clean, then put them on a rack to cool full

  7. Once fully cool, use a cupcake corer or a knife to make a hole in the centre of each cupcake

  8. Fill each hole with the jam

  9. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and a small amount of pink food colouring and mix until smooth. You only want a pale pink colour so be sparing with the pink food colouring

  10. Put the buttercream in a piping bag fitted with a circular nozzle. Pipe a line down the centre of the cupcake, then squiggles on either side for the brain effect

  11. Keep in a cool place, and eat leftovers within 3 days

You can find more of my Halloween recipes by clicking here!

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Pumpkin Custard Donuts: GBBO Week #8

Pumpkin Custard Donuts: GBBO Week #8

We’re at the quarter finals now and the challenges are getting more difficult to really test the bakers. This week’s theme was advanced dough and for the first challenge the bakers had to make a sweet fruit loaf with an enriched dough. They could use any filling or flavour they wanted, the only rule was that no tins were allowed. The loaves had to be free form. Paul told us that enriched dough benefits from a slow prove as the butter, eggs and sugar that are added to the dough slows the yeast down.

Jump straight to the recipe!

Nancy hurried up here proving time by microwaving her dough. Paul was concerned about her doing this, but she had practised it at home with success. The dough certainly rose and her loaf was absolutely massive! It turned out ok, but was slightly underbaked. Luis added a cherry brandy soaked sugar cube to the middle of each of his fruit buns, which he used to make a tree shaped loaf.The judges thought it looked spectacular and it was also baked very well.

 

Paul Hollywood was on form and stalked the bakers as they decorated their loaves, provoking many shaky hands no doubt! Martha’s Spiced Plum loaf was a little underbaked, but the judges liked the flavour. Chetna made a Date & Walnut loaf which Paul thought had too much cinnamon in, but looked good and was baked well. Richard did very well and the judges had nothing bad to say!

The technical bake this week was Povitica, a Croatian swirled bread. Exactly what Chetna made in the first challenge, except shaped slightly differently. She was certainly pleased! It is an Eastern European cross between a bread and a pastry. All the other bakers immediately started wracking their brains trying to remember what Chetna did in the morning! Nancy was back to the microwave again to make the filling more pliable for spreading onto the dough, and Richard was right behind her copying the technique! Or as he called it ‘learning by looking’!

 

 

Chetna knew how long to prove and bake the dough for which was key to the recipe. Of course that information was not included in the recipe provided so she certainly had an advantage. I’m surprised they kept the challenge the same to be honest, as they obviously know what the bakers are going to make for the signature in advance. She came first, of course, Luis came second and Nancy third. Martha was fifth and Richard fourth.

 

One of my favourite showstoppers ever was this week – donuts! Who doesn’t like these delicious, deep fried, jam filled treats?! I’ve never wished so hard to be the chief taste tester in the tent. The bakers had to make two different types of donuts. I was so impressed with Luis’ Raspberry Mojito and Mudslide Donuts. Baileys is one of my favourite liquors and I would’ve taken care of most of these! Chetna made a South African inspired braided donut called a Koeksister which has potato in the dough.

Richard went for heart shaped Rhubarb & Custard Donuts and Toffee Apple Donuts, which the judges loved and Paul called ‘professional’. Nancy made half her donuts for adults by flavouring them with Limoncello, and the other half for children by decorating them with a familiar face. They were slightly irregular in terms of colour and a little dry, but had great flavour. Martha accidentally overproved her Passionfruit Curd Donuts which meant the were quite flat instead of puffed up.

Martha left the competition this week after coming last in the technical and overproving her showstopper. The level of baking talent and knowledge she has for a young girl is very impressive, and I think she will do well after the programme. Richard broke a record by becoming star baker for the fourth time!

This week I decided to make these golden deep fried Pumpkin Custard Donuts. I’ve made baked donuts before, but never the fried kind so I had to give it a go. They are a lot more involved and do take more time to make, but believe me the results are worth it!

I started with the pumpkin custard first. In a bowl I weighed out granulated sugar, plain flour, cornflour, cinnamon, nutmeg and all spice.

In a pan I warmed whole milk and vanilla extract until it steamed.

Whilst it was heating I whisked up egg yolks and pumpkin puree.

I sieved the dry ingredients into the pumpkin mixture and whisked to make sure there were no lumps. I poured in half the warmed milk, whisking as I poured.

Then I poured the mixture back into the pan with the rest of the milk and heated it for about 4 minutes, continuously whisking, until it thickened.

Once thick I put it in a bowl and covered with cling film. I made sure the cling film was pressed right against the custard, so a ‘skin’ didn’t form. I put it in the fridge to cool down completely.

To make the dough I started by melting milk and butter. I left it to cool for 10 minutes covered with a lid until tepid, and added dried yeast and caster sugar. Then I mixed in eggs.

I weighed out plain flour and mixed in salt and caster sugar.

I made a well in the flour and poured the wet mixture in.

It formed a rough dough and I kneaded it for 10 minutes. It was pretty sticky so I oiled my hands.

I placed the dough into an oiled bowl, covered it and put it in a warm place for 2 hours.

After the first prove it had doubled in size nicely!

I split the dough up into 16 equal pieces and rolled them into balls. I covered them with loose cling film and tea towels and left them in warm place for the second prove.

They rose again nicely, but they did stick to the baking paper so I would dust some flour on it next time.

I set up the vegetable oil in a large jam making pan with a food thermometer attached. I heated it slowly until it reached 350F/180C.

First, I tested a chunk of bread to check the heat was ready, then I gently placed two of the donuts at time in the oil and fried for about 1 minute per side until dark golden brown.

I fished them out with a slotted spoon and put them on kitchen towel to cool down.

I used a piping bag to fill the donuts with the custard once they were completely cool. I punched a hole in the side and filled until the custard resisted or started to come out. Then I iced the top with regular icing sugar mixed with a cinnamon and water.

One of my most popular bakes yet, these Pumpkin Custard Donuts went down extremely well and my colleagues gobbled them up, I was breaking diets left right and centre! The Pumpkin Custard Donuts were very tasty, the cinnamon really came through and the dough was lovely and soft. You could fill them with anything you want, jam of course is the classic choice. It is a lot of effort to make these, so I don’t know if it’s something I’ll do again soon, but they are definitely worth it for a special occasion or an indulgent treat!

Pumpkin Custard Donuts

Servings 16

Ingredients

For the custard

  • 112 g Granulated sugar
  • 35 g Plain flour
  • 25 g Cornflour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 450 ml Whole milk
  • 2 tsp Vanilla extract
  • 6 Egg yolks
  • 165 g Pumpkin puree

For the donuts

  • 75 g Butter
  • 150 ml Semi skimmed milk
  • 425 g Plain flour
  • 2 tsp Dried yeast
  • 50 g + 1 tbsp Caster sugar
  • 2 Eggs large
  • 1/2 tsp Salt

For the icing

  • 100 g Icing sugar
  • 1/4 tsp Cinnamon

For frying

  • 1 litre Vegetable Oil

Instructions

  1. Start by making the custard. In a bowl weigh out the granulated sugar, plain flour, cornflour, cinnamon, nutmeg and all spice

  2. In a pan warm the whole milk and vanilla extract on a low-medium heat until it steams
  3. Whisk up the egg yolks and pumpkin puree
  4. Sieve the flour mixture into the pumpkin mixture and whisk to make sure there are no lumps. Pour in half the warmed milk, whisking as you pour
  5. Then pour the mixture back into the pan with the rest of the milk and heat it for about 4 minutes, continuously whisking, until it thickens
  6. Once thick, put it in a bowl and cover with cling film. Make sure the cling film is pressed right against the custard, so a 'skin' doesn't form. Put it in the fridge to cool down completely
  7. To make the dough warm the semi skimmed milk and butter in a pan. Leave it to cool until tepid, and add the dried yeast and the 1 tbsp caster sugar. Leave it for 10 minutes, covered with a lid. Then mix in the eggs
  8. Weigh out the plain flour and mix in the salt and 50g of the caster sugar

  9. Make a well in the flour and pour the wet mixture in
  10. Form a rough dough and knead it for 10 minutes. It will be sticky so flour your hands and work surface
  11. Place the dough into an oiled bowl, cover it and put it in a warm place for 2 hours, it will double in size
  12. Split the dough up into 16 equal pieces and roll them into balls, put them onto lined and floured baking trays
  13. Cover them with loose cling film and tea towels and leave them in warm place for 1 hour 30 minutes
  14. Pour the vegetable oil into a large pan with a food thermometer attached. Heat it slowly until it reaches 350F/180C
  15. Gently place two of the donuts at time in the oil and fry for about 1 minute per side until dark golden brown
  16. Fish them out with a slotted spoon and put them on kitchen towel to cool down
  17. Use a piping bag fitted with a nozzle to fill the donuts with the custard once they are completely cool. Punched a hole in the side with the nozzle and fill until the custard resists or starts to come out
  18. Mix the icing sugar and cinnamon with enough water to make a smooth paste and drizzle over the donuts

You can find more of my Dessert recipes by clicking here!

Pumpkin Spice Baked Donuts

Pumpkin Spice Baked Donuts

I absolutely love pumpkin spice, and baked donuts are one of my favourite things to make. They’re also really easy to make! So Pumpkin Spice Baked Donuts are the perfect combination for me. They are packed with Autumn spices like cinnamon and nutmeg, they are deliciously moist and drizzled with a sweet cinnamon icing. Grab yourself some donut pans to make this recipe (check the Amazon link towards the end of this post) and you’ll be surprised at how easy they are to put together!

Jump straight to the recipe!

To make the donuts I mixed together eggs, pumpkin puree, caster sugar, vegetable oil and milk.

In another bowl I stirred plain flour, cinnamon, mixed spice, nutmeg and ginger together.

I added the dry ingredients to the wet ones and whisked until smooth.

Then I poured the batter into my greased donut pans and baked for 12 minutes.

When they were baked I put them on a cooling rack to cool completely.

I made cinnamon icing for the donuts by adding water to icing sugar and cinnamon. Then I drizzled it over the Pumpkin Spice Baked Donuts.

Pumpkin Spice Baked Donuts

Wow these Pumpkin Spice Baked Donuts were tasty! They were light, moist and full of spices.

Pumpkin Spice Baked Donuts

My friends and colleagues loved these donuts, and many yummy noises were made! I do find you just can’t eat one!

Pumpkin Spice Baked Donuts

Servings 12

Ingredients

For the donuts

  • Butter or baking spread for greasing
  • 2 Eggs large
  • 175 g Pumpkin puree
  • 175 g Caster sugar
  • 150 ml Milk Cow's or plant milk will both work
  • 30 ml Vegetable Oil
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 225 g Plain flour

For the icing

  • 100 g Icing sugar
  • 1 tsp Cinnamon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, vegetable oil, pumpkin puree and eggs in a bowl with a whisk

  3. In another bowl stir the plain flour, cinnamon, mixed spice, ginger and nutmeg together

  4. Add the flour mixture to the wet ingredients and whisk together well

  5. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  6. Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack

  7. Stir the icing sugar and cinnamon together in a bowl and add enough water to make a drizzling icing

  8. Set the donuts onto a rack with a baking tray underneath to catch any drips

  9. Either put the icing in a piping bag and drizzle it over the donuts or use a spoon to drizzle it

  10. Store leftovers in an airtight container and eat within 3 days

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Donut recipes by clicking here!

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