Spooky Sandwich
Ingredients
Quick Guacamole Recipe:
Smash a ripe avocado and add grated garlic ¼ tsp, ¼ tsp salt, 1 tsp lemon juice, 1 tbsp chopped onion, 1 tbsp chopped tomato, 1 tbsp chopped coriander and mix well.
Notes
The recipe has a main Spooky Sandwich with a Coffin Sandwich and a flying Egg Monster
Embellishments
Purple cabbage: This needs to be cut into thin strips, you can use kitchen scissors for the same.
Red Bell Pepper: For this, you need to cut a thin strip for the lip and small circles for the red eye. You can first use a knife to cut a big chunk and then use scissors to make a circle out of it. You need to make red eyes. Cut thin strips for the ‘red cross’ on the small sandwich which is in the shape of a coffin.
Cucumber: Measure the length of the slice and then cut cucumber slices lengthwise. You also need one circular slice for two ears and two thin strips for the ear hair.
Egg: The white portion of the eye is again a small portion from an egg white.
Cheese Slice: Take half a slice of cheese and make a smile on top and then use knife to cut out the teeth.
Toasting: Toast both the bread slices in a grill pan, so you get the strips on them and keep them ready. If you don’t have grill pan, you can toast them in a regular pan/toaster too.
To Assemble
The Coffin: Cut the top slice in half, put the Guacamole on the white side of the bread, close it and then trim the top in an inverted V-shape. Now, the toasted strips should look like a Coffin, you can then put the red bell pepper strips to make the red cross.
The egg: Poke three holes gently with a straw; put pepper corns to create the eyes. Make a small slit on the top and put the purple cabbage strips and then gently place the egg on two open leaves of the purple cabbage.
The Spooky Sandwich: Take a black plate and keep a slice of bread on it. Spread the guacamole/cheese and arrange the cucumber slices. Now, use the purple cabbage strips to make the hair and red bell pepper and egg white cut-outs for the eyes. Next, use the pea to create the nose, and the bell pepper cut-out for the red lips. Gently place the white cheese under the lips for the ‘monster’s’ teeth. Cut the circular slice of cucumber in half and use them for the ears and put the thin strips across them.
If you have any left-over cucumber, you can cut then in form of coffin and stick cheese cut outs as a cross too.
– Rakshita Dwived
Spider cupcakes
Ingredients
Method
Sift flour, cocoa powder, baking powder, baking soda and salt. Keep it aside.
In a bowl, mix sugar, instant coffee powder and milk. Whisk well until it dissolves.
Add oil and vanilla extract.
Add in the sifted dry ingredients in two successions until it’s mixed well and lump-free.
Lastly add vinegar and give it a good whisk.
Transfer the batter to cupcake liners and bake them in a pre-heated oven at 180 degrees for 18-20 minutes. Cool it completely.
For whipped cream frosting
Non-dairy whipping cream 175 gm
Sifted icing sugar 3 tbsp
Vanilla extract ½ tsp
Method
Whip all these with an electric beater until you get stiff peaks. Keep it refrigerated till used.
For chocolate ganache
Milk chocolate 70 gm
Cream 35 gm
Method
Microwave cream until it’s hot. Pour over chopped milk chocolate. Keep it aside for 5 minutes.
Mix it using a spatula till it’s smooth. Cool completely before use.
To assemble, carefully cut a small circle in the centre of the cupcakes and dig out the middle.
Fill it up with cut strawberries, raspberries or orange marmalade.
Frost it with the whipped cream frosting.
Take some chocolate ganache in a piping bag, snap off the tip and pipe long legs on top of the frosting.
Take an Oreo cookie, place it in the centre and top it with edible eyeballs made out of fondant. Voila, you have spider cupcakes ready for Halloween.
– Ashwini Hebbar
Pumpkin Oatmeal muffin
Ingredients
Pumpkin puree:
Peel and clean the pumpkin,
in a pressure cooker, add 1/2 cup of water along with the pumpkin, cook it for 1 whistle, cool the pumpkin and puree them in a mixer.
Take 200 gm oats in a
mixer and make coarse powder
and set aside.
Pre-heat the oven for
10 mins at 180 C.
Method
Crack open the eggs in a mixing bowl, whisk
them along with the sugar.
Add vegetable oil/melted butter, milk and pumpkin puree and mix well.
Add the vanilla extract and mix them with the wet ingredients.
Add coarsely powdered oats, rolled oats, baking powder and salt, gently mix together to form a smooth batter.
Scoop and fill the muffin linings with the batter.
Bake them for 20 mins at 180 C in a pre-heated oven.
Cool them completely and enjoy the muffin with your coffee.
– Sujtha Ruban