Top 5 Tasty Recipes Ideas For Halloween Party 2015

Top 5 Tasty Recipes Ideas For Halloween Party 2015:Halloween is just on its way and all the people are searching for some halloween tasty recipes so here Halloweencf is providing you the tasty recipes which gonna make people crazy

Here are some Halloween Tasty Recipes are as Follows 

Frozen banana ghosts

• Ingredients
• 
  
• 200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks
• 4 medium-large, ripe bananas
• 85g desiccated coconut (you won’t use it all)
• handful dark chocolate drops

• Method

• In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
• 
  
• Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
• 
  
• Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

Freaky finger red velvet cake

Ingredients

• For the red velvet cake
• 175g soft butter, plus extra for greasing
• 225g white caster sugar
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• 1 tbsp red food colouring paste (we used Christmas red from Sugarflair)
• 200g plain flour
• 50g cocoa powder (we used Green & Black's)
• 1½ tsp bicarbonate of soda

• ½ tsp baking powder
• ¼ tsp salt
• 150g pot low-fat plain yogurt, loosened with 2 tbsp milk
• For the fingers and frosting
• about 3 x 114g boxes white chocolate fingers (we found them in Tesco)
• 140g icing sugar
• 2 tsp milk
• small blob of red food colouring paste
• 100g soft butter
• 300g full-fat cream cheese, fridge cold (we used Philadelphia as it has the firmest texture)
• zest 1 orange (optional)

Method

• 
  
• Heat oven to 180C/160C fan/gas 4. For the cake, grease 2 x 20cm sandwich tins and line the bases with baking parchment. Cream together the butter, sugar and vanilla, then add the eggs, one at a time, beating well after each egg, until fluffy and light. Beat in the colouring.
• 
  
• Mix the dry ingredients for the cake, and sift half onto the creamed mix. Fold 
in with a spatula, followed by half of the thinned yogurt. Repeat, then spoon the smooth batter into the tins and level.
 Bake for 25 mins or until risen and springy when pressed lightly in the centre. Cool for 10 mins, then turn out onto a wire rack and cool completely.
• 
  
• For the fingers, line a baking tray with parchment. Cut one end from each chocolate finger. Mix 50g icing sugar, the milk and a small blob of colouring to make a thick, red icing. The icing needs to be thick to stay put; add a little more sugar if you need to. Dip the severed biscuit ends into the icing, let the excess drip off, then paint a red fingernail on the other end, using a small paintbrush. Leave to dry on the parchment.

• 
  
• For the frosting, use an electric mixer to beat the butter well until very smooth, then beat in the cream cheese and the zest (if using) until even. Sift in the remaining icing sugar, then fold it into the cheese mixture using a spatula until smooth. Don’t overbeat. Chill until needed.
• 
  
• Sandwich and cover the top and sides
 of the cake with the frosting – you will only need a thin layer on the sides of the cake to stick on the chocolate fingers. Stand the severed fingers around the cake in a neat collar, pressing them lightly into the frosting. You’ll have a few left over to put on the top. Keep the cake in the fridge but enjoy it at room temperature.

Chocolate bat biscuits

Ingredients

• 125g butter, softened
• 85g icing sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp milk
• 175g plain flour, plus extra for rolling
• 1 tsp fine espresso-style powder coffee (I used Azeera)
• 50g cocoa powder
• ¼ tsp salt
• To decorate
• 100g bar dark or milk chocolate
• chocolate hundreds and thousands
• coloured writing icing (or make your own with 100g icing sugar, 3-4 tsp water and some colouring)

Method

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.
• 
  
• Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings. Cut a 1.5cm x 5mm notch at the base of each bat’s body. This is about right to sit the bats on thick tumblers; if your glasses are finer-edged, make the notches thinner so that the bats stay put. Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets for 5 mins, then lift the cookies onto a wire rack and cool completely.
• 
  
• To decorate, melt the chocolate over a pan of simmering water or in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.

Frankenstein cupcakes

Ingredients

• For the cupcakes
• 200g soft butter
• 175g golden caster sugar
• 250g self-raising flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs, at room temperature

• ½ tsp vanilla extract
• 100ml milk, at room temperature
• To decorate
• 300g icing sugar, sifted
• 2-3 tbsp milk
• green food colouring paste (we used Party Green from Sugarflair)

• 36 mini marshmallows, 12 snipped in half (for the eyes)
• tube of black piping icing or gel

Method

• 
  
• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with deep muffin cases. Cream the butter with the sugar until pale and fluffy. Add the remaining cake ingredients and beat until smooth. Spoon into the muffin cases and bake for 20 mins or until golden and a skewer inserted into one of the middle cakes comes out clean. Cool for 5 mins in the tin, then completely on a wire rack.

• 
  
• Using a small, sharp serrated knife, cut a semi-circle piece of cake from the left and right of each cake, to make stepped edges, level with the cupcake case. Next, make
 a widthways cut about 3cm from the top 
of the cake, about 1cm deep. Slice a 5mm piece off the surface of the cake to meet this cut, to make a flat, raised face and prominent forehead. Chill for 10 mins to firm the crumbs.

• 
  
• Mix the icing sugar, milk and green colouring to make a very thick icing that flows slowly from the spoon. Spoon 1 tbsp onto a cake and let it begin to spread 
itself over the cut shape. Ease it here and there with a palette knife to coat. Add marshmallow neck bolts and eyes. Repeat for each cupcake. Leave to set, then pipe on the faces and hair.

Sausage mummy dippers

Ingredients

• oil, for greasing
• 1 tbsp honey
• 1 tbsp ketchup
• 2 tsp French's yellow mustard, plus a little extra to decorate
• 12 chipolatas
• tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)

Method

Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.

Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.

Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.

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