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Halloween recipes videos Eva Luna P. Galvani Opromolla, Angri

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ingredients.

Chocolate or vanilla cupcakes

White buttercream icing

Small black sprinkles

Mini chocolate chips

You can make your own cupcakes and frosting from scratch. And if you do, I’m sure you’ll enjoy a yummier tasting cupcake!

But, you can also buy unfrosted cupcakes from a bakery, or whip some up with a purchased box mix. No judgment here! I know how busy holidays can be!

And for the icing, you’ll just want to make sure you have a thick, pipable icing that will keep its ghost shape once piped.
After you gather up the supplies, making your ghost cupcakes is easy. Simply fill a piping bag fitted with a large round tip, and pipe a tall mound of frosting in the center of a cupcake. When you get to the end, pull the tip up and away to create a peak. Add sprinkles for eyes and chocolate chips for a month. Ta-da!

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Ingredients

-ready-made pasty
-400g chopped pumpkim
-1 cup unsweetened condensed milk
-1/2teaspoon cinnamon
-1 cup brown sugar
-1/4teaspoon nutmeg

METHOD

step 1
put the pastry  into a pie dish

step 2
boil the pumpkin for 20 minutes, drain and leave to cool

step 3
mash the pumpkin, add condensed milk, brown sugar, eggs, cinnamon and nutmeg

step 4
pour the mixture onto the pastry, buke at 200°C for 45 minutes

Serve with cream

DELICIOUS !!!

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Ingredients

2 eggs

1 (16 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

1 teaspoon pumpkin pie spice

1 (9 inch) unbaked pie crust

Directions

Instructions Checklist

Step 1
Preheat the oven to 425 degrees F (220 degrees C).

Step 2
Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.

Step 3
Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.

Step 4
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

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Marisa B. Galvani-Opromolla, Angri

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Mario B., Galvani-Opromolla, Angri

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Halloween recipes videos (27 ott 2021, 07_43)

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Louise D

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Matteo, Stefano, Carmen & Elena - IT - S.Pellico

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Camilla - IT S.Pellico

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Francesco et Riccardo - IT S.Pellico

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Gaia au boulot - IT - S.Pellico

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Emma - IT S.Pellico

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Tomas, Lorenzo C, Camilla et Francesca - IT - S. Pellico

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Elisa - IT - S. Pellico

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Matteo, Stefano, Carmen & Elena - IT - S. Pellico

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Bon appetit! IT - S. Pellico

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Délicieux g âteau au chocolat préparé par Arianna e Gabriele - IT - S. Pellico

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Gâteau d'Halloween aux blancs d'oeufs et groseilles rouges 

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Gâteau d'Halloween aux blancs d'oeufs et groseilles rouges 

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Ingredients :
150 g chocolate
75 g butter
15 cl milk
1/2 sachet yeast
150 g flour
70 g sugar
2 eggs

Ingredients for icing :
200 g icing sugar
1/2 lemon
a egg white
melted chocolate

Method :

STEP 1 :
Preheat the oven at 180°C.

STEP 2 :
In the salad bowl, whisk eggs with the sugar until the mixing become white.

STEP 3 :
Break the chocolate in pieces and do it melt with the butter at the microwave oven, then incorporate  them in the mixing.

STEP 4 :
Add the flour, the yeast and the milk until get an homogeneous batter. Divide in some baking tin of muffin and put them in the oven for 20 and 25 minutes. After, let them cool.

STEP 5 :
In the bowl, mix quickly the egg white with a icing sugar. Add the lemon and whisk again.

STEP 6 :
Sugar-coat the cupcakes with a spatula. Let them dry then draw the Jack Skellington's face with a icing bag and black chocolate melted.

STEP 7 :
Savour !

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Lola V., Sainte Ursule

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Ingredients halloween muffin ghost to Sarah ♥

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Ingredients

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 sugarcoated 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.

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SPOOKY WITCHES' FINGERS - Anthony Ste Ursule

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SPOOKY WITCHES' FINGERS - Anthony Ste Ursule

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Margaux H.

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INGREDIENS:

400 g of ground meat , 8 mini buns burgers , ketchup , 1little carrots , 8 emmental slices , pepper and salt , black pepper , 1 handle of lettuce leaves and pickles

STEP 1:

Peel the carrot and slice it into long slices a few metres thick . Cut out small triangles .

STEP 2:

Chop a sliced pickle , and a black pepper grain in the centre of 8 slices

STEP 3:

Cut two ends of cheese slices into saw teeth

STEP 4:

Divide the meat into meatballs , flatten them by hand and make the leathers

STEP 5:

Toast the half -cut breads

STEP 6:

On the lower part of the bun , place a few spinach spouts and aa steack then a slice of cheese letting the teeth protrude . Drizzle with ketchup to mimic blood drips then close buns .

STEP 7:

Plant two slices of pickle on top to make eyes and two triangles of carrots just behind for the horns

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INGREDIENTS (makes 35 panellets)

250g almond flour

250g icing sugar

1 egg

The zest of a lemon (optional)

For the coating

500g pine nuts

2 eggs

METHOD

Heat oven to 220C / fan 200C/ gas 7.

Make the marzipan by mixing the almond flour, icing sugar, the egg and lemon zest (optional). When the dough is compact, wrap it in cling film and leave it to rest in the fridge, ideally for 12 hours but at least one hour.

In another bowl, beat an egg and add the pine nuts for the coating. Leave this to rest for 12 hours too.

Once the dough has rested, make balls of about 15g each. With your hands, cover them with the mixture of egg and pine nuts. The egg makes it easier for the pine nuts to stick to the marzipan.

Place the little balls on a baking tray lined with greaseproof paper and brush them with the other beaten egg.

Bake the panellets for 7-10 minutes, or until they are golden brown.

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Method :

STEP 1

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 min in a processor or 5 mins by hand. Remove the dough, divide into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.

STEP 2

Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to make the spider's body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

STEP 3

Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the basil to serve.

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Eléonore M. - Ste Ursule School

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Elise M.- Ste URSULE

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Recipe for Halloween by Sarah M. Ste Ursule ♥☻☺

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Halloween sausage puff mummies for Halloween 🎃

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Halloween sausage puff mummies for Halloween 🎃

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Manon C. St Ursule (-;

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Recette des Momies feuilletées en saucisses pour Halloween (en anglais)

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Ingredients:

200g strong white flour

200g strong wholewheat flour

1 tsp or 7g sachet easy-blend dried yeast

250ml warm water

For the topping:

300g passata

1 garlic clove , crushed

1 tbsp olive or rapeseed oil

75g grated mozzarella

10 black olives

handful cherry tomatoes , halved

handful basil leaves , to serve

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Creeping spiders in olive garlic for Halloween 🎃

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Creeping spiders in olive garlic for Halloween 🎃

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Manon C. St Ursule (-;

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Recette des Araignées rampantes en olive et à l'ail pour Halloween (en anglais)

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Recette D'Halloween
Rose L. J. - Ste Ursule

Ingredients:

1 ¾ cups all-purpose flour

2 cups white sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

½ cup vegetable oil

1 teaspoon vanilla extract

Preparation:

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

Step 2
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Step 3
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Step 4
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

good luck !! 👍

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Juliette R. - Ste Ursule

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•Butter/115 g
•Brown sugar/100 g
•Egg/1
•Vanilla sugar/1 sachet
•Flour/200 g
•Backing powder/1 sachet
•Salt/1 pinch
•White sugar paste/15 g
•Chocolate/50 g
•Chocolate truffle Lindt Lindor/24
Préparation
1) Set oven to 180*C
2) Cut into pieces 115 g of softened butter.Add 100 g of brown sugar.
3) Blent and beat strongly
4) Add 1 egg and 1 sachet of vanilla sugar and blend together.
5) Add 200 g of flour,1 sachet of backing powder and 1 pinch of salt and blend together.
6) Form 20 balls of paste , you can help yourself with a ice cream scoop for the proportions.
7) Put in the oven for 10 min to 180*C
8) Get out the cookies of the oven and press with a round object of 2 cm diameter on the middle of the cookie to make a hole for deposing later the chocolate inside.
9) Put in the oven for 5 min to 180*C.
10) Get them out of the oven and let them cool a little.
11) Put 15 g white sugar paste on your work plan.Spread the sugar paste, cut the eyes.
12) Put 50 g of black chocolate,cutted into pieces, in a pan.Heat for 4 min.
13) Transfer the content in a pastry bag.
14) Put 24 chocolate truffles Lindt Lindor in the cookies and draw 8 spider legs with the pastry bag.
15) ENJOY YOUR DESSERT : )

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Malena S. Ste Ursule
Ingredients

250g/9oz unsalted butter, softened

250g/9oz golden caster sugar

2 free-range eggs, lightly beaten

½ tsp vanilla extract

500g/1lb 2oz plain flour

red and black food colouring (optional)

1 tsp baking powder

Halloween-themed cookie cutters

red, white and black writing icing

200g/7oz ready-to-roll fondant icing

1 tbsp apricot jam, warmed with 1tsp water

Method

1. Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture.

2. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour.

3. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper.

4. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore.

5. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little.

6. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling.

7. Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing.

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Agathe F. Ste Ursule

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Ingredients :
° Ready-made pastry
° 400g chopped pumpkin
° 1 cup unsweetened  condensed milk
° 1/2 teaspoon cinnamon
° 1 cup brown sugar
° 1/4 teaspoon nutmeg

Method :
1° Put the pastry into a pie dish
2° Boil the pumpkin fo 20 minutes. drain and leave to cool.
3° Mash the pumpkin. add condensed milk, brown sugar, eggs, cinnamon and nutmeg.
4° Pour the mixture onto the pastry bake at 200°C for 45 minutes. Serve with cream. Yum !😋😁

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Ingredients
*1-1/2 cups pumpkin pie filling
*2 cups sugar
*1 cup canola oil
*4 large eggs, room temperature
*1 teaspoon vanilla extract
*2 cups all-purpose flour
*2 teaspoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 cup chopped pecans
*1 can ( 16 ounces) cream cheese frosting
*yellow and red food coloring
*1/2 cup milk chocolate chips
*candy corn and additional milk chocolate chips

Method
1) preheat oven to 350°F. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking soda and salt ; gradually add to pumpkin mixture and mix well. Stir in pecans.
2) Pour into a greased 15x10x1 in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3) Tint frosting orange with yellow and red food coloring. Frost bars ; cut into 35 squares.
4) In a microwave, melt chocolate chips ; stir until smooth. Transfer to a heavy-duty resealable plastic bag ; cut a small hole in a corner of the bag. Decorate as desired.

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Ingredients:
2 Sugar soup spoon
12,5 cl flour
oil
500g pumpkin
2 butter soup spoon
2 eggs

Method:
Step 1
- Put the pumpkin cubes in the pan . Cover with water and boil 30 minutes .
Step 2
- Drain ; puree with sugar , butter and eggs . Incorporate the flour while mixing .
Step 3
- Heat oil in a high pan ; pour the dough into the  oil and let brown for 5 minutes .Remove , drain and serve hot .

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Justine C. Ste Ursule

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Justine C. Ste Ursule

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Recipes of pumpkin pie

Ingredients for 1 pumpkin pie
• Ready-made pastry (pâte brisée)
400g chopped pumpkin (400 gr de citrouille, ou courge, coupée en gros cubes)
• 1 cup unsweetened condensed milk (un verre de lait concentré non sucré)
• 1/2 teaspoon cinnamon (1/2 cuillère à café de cannelle)
• 1 cup brown sugar (un verre de sucre roux ou cassonade)
• 1/4 teaspoon nutmeg (1/4 cuillère à café de noix de muscade)
Préparation 1♦ Put the pastry into a pie dish. Étale la pâte dans un moule à tarte beurré.
2♦ Boil the pumpkin for 20 minutes. Drain and leave to cool. Plonge les cubes de courge dans l’eau bouillante pendant 20 minutes, puis égoutte bien et laisse refroidir (30 min au moins). 3♦ Mash the pumpkin. Add condensed milk, brown sugar, eggs, cinnamon and nutmeg. Écrase les cubes pour en faire de la purée. Ajoute le lait concentré, la cassonade, les œufs, la cannelle et la muscade.
4♦ Pour the mixture onto the pastry. Bake at 200°C for 45 minutes. Serve with cream. Yum! Verse ce mélange sur la pâte. Baisse le four à 200 °C et enfourne la tarte 45 minutes. Sers avec un peu de crème chantilly. Miam !!