Halloween
- Recipe collection
- Chocolate
All treats, no tricks: 10 spooky but sweet Halloween recipes
Featuring Helen Goh’s new Halloween brownies with chocolate ganache.
Halloween brownies with chocolate ganache
A frightfully fun dessert with bonus decorating ideas for meringue ghosts, Frankenstein icing, spider web feathering and more.
- 1-2 hrs
- Helen Goh
Roast pumpkin soup
The sweetness of pumpkin works so well with the gentle warmth of ginger and subtle hint of curry. Roasting it first also deepens and enriches the flavour while reducing the water content, making for a more intense and hearty soup. You can serve this as is, but a dollop of yoghurt or a swirl of cream is a nice touch, and plenty of well-buttered bread is always more than welcome.
- 1-2 hrs
- Karen Martini
Blueberry tart recipe with almond pastry
While this blueberry tart is at its most delicious served with lightly whipped cream, vanilla ice-cream is pretty tasty, too.
- 2 hrs +
- Neil Perry
Helen Goh's soul cakes
More biscuit than cake, these aromatic, delicately sweet crumbly baked treats, stemming from the medieval English ritual of ‘souling’, have a timeless appeal.
- 2 hrs +
- Helen Goh
Helen Goh's pumpkin spice pancakes with bacon and maple syrup
These pancakes straddle the divide between sweet and savoury in the most delicious way. Top with avocado, sour cream, coriander and chilli if in a savoury mood, or with candied pecans and whipped cream if veering towards the sweet side. Or, for the ultimate in both, serve, as I do here, with bacon and maple syrup. Any type of pumpkin will work here, though the sweeter flesh of the butternut is ideal.
- 30 mins - 1 hr
- Helen Goh
Halloween cats, bats and witches’ hats
Dutch-process cocoa powder refers to a treatment invented in the 19th century by a Dutch chemist and chocolatier to neutralise the acids and astringent notes in cocoa in order to smooth out its flavour. It also darkens the colour of the powder – perfect for our spooky biscuits!
- 30 mins - 1 hr
- Helen Goh
Sweet potato 'marshmallow' cake
I baulked at eating a marshmallow-topped sweet potato casserole with the turkey an American friend served at her Thanksgiving dinner, but the combination did set off a light bulb in my head. Inevitably, my mind turned to cakes, and here is the result. I've added spices to temper this cake's sweetness, and topped it with an icing that has the sticky chewiness of marshmallow. This cake benefits from a bit of time, so make it a day or two before serving, and ice it on the day.
- 1-2 hrs
- Helen Goh
Ossi dei morti (bones of the dead) biscuits
Variations of these crunchy, brittle biscuits – said to resemble human bones – are baked all over Italy to commemorate Tutti Morti, the Day of the Dead, on November 2. If you are not celebrating Tutti Morti, these biscuits are also great for Halloween. Substitute the hazelnuts with blanched almonds if you prefer, or use a combination of the two.
- 30 mins - 1 hr
- Helen Goh
Spiced pumpkin loaf cake with brown-sugar cream cheese icing
You will need to cook the pumpkin (you can roast, microwave or steam it), then mash or puree before proceeding with this recipe. Butternut has a sweet dense flesh which works well here, although the more fibrous varieties are also fine. The cream-cheese icing and pumpkin seeds are optional extras, though they make lovely finishing touches for the cake.
- Helen Goh
Original URL: https://www.brisbanetimes.com.au/goodfood/topic/halloween-1m1w