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Halloween Cake Ideas


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Halloween Cake Ideas: All That Pumpkin

Halloween Cake Ideas: Spicy Pumpkin Cakes 


Halloween: 101 Frightfully Fun Ideas


Ingredients:

 

  • 1 cup cold, cooked, mashed pumpkin
  • ¼ lb butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp grated orange rind
  • 1 ½ cups cake flour
  • 11/2 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp ground ginger

 

Method:

 

  1. Place pumpkin in a bowl.
  2. Melt butter and add with sugar to pumpkin.
  3. Beat together eggs and orange rind and add to the pumpkin mixture.
  4. Sift together flour, bicarb, mixed spice, cinnamon and ginger and mix into the pumpkin mixture.
  5. Grease small patty pan or moulds and fill three-quarters with the mixture.
  6. Bake at 350 deg F for 12 to 15 minutes until firm when pressed.
  7. Cool in the tins for 10 minutes before turning out on a cake rack to cool.

 

For decoration use a frosting made with smooth cottage cheese mixed with icing sugar until it has a consistency of soft butter.


Use any Halloween theme photo, make a photo copy on rice paper with edible ink and simply place it on top of the cake. In South Africa there are many companies specializing in this kind of photo copies, I'm sure you will also not have any problem finding someone.


Now for a savory pumpkin cheese cake



Baked Pumpkin Halloween Cheesecake  

 

 

21/2  lbs of pumpkin will make about two cups of mashed pumpkin.


Ingredients For The Crust Of This Halloween Cheesecake Recipe:


  • ¼ cup butter
  • 1 cup toasted breadcrumbs
  • ¼ t.sp ground nutmeg
  • ¾ cup feta cheese

 Ingredients for the filling     

 

  • 1 lb peeled and seeded pumpkin
  • 1 onion
  • 2 Tbsp vegetable oil
  • ½ lb tub cream cheese
  • ½ lb tub plain cottage cheese
  • 4 eggs
  • 1tsp. ground cumin

Method for this recipe:


  1. Melt butter. Mix breadcrumbs, butter and nutmeg.
  2. Press into a baking paper-lined 20 cm spring form tin.
  3. Pour in filling and bake at 325 deg, F for 45 minutes.
  4. Remove from oven. Crumble feta cheese and scatter on top of cheesecake.
  5. Bake for a further 10 minutes until cheesecake is set.

Serve with hot tomato pasta and a green salad.


To make filling

 

  1. Cut pumpkin into chunks.
  2. Cook in boiling, salted water for about 15 minutes until soft.
  3. Drain and cool. Peel and chop onion.
  4. Heat oil in a frying pan and fry onion for about 5 minutes until translucent.
  5. Place cottage cheese, eggs and cumin in the bowl of a food processor and process until smooth


PUMPKIN BREAD


Ingredients:


  • 1 cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp cinnamon
  • ½ cup water
  • 1 cup cold, cooked, mashed, pumpkin
  • 1½ cup cake flour
  • 1½ tsp bicarbonate of soda
  • 1 cup pecan nuts

Method:


  1. Place sugar, oil, salt, nutmeg, cinnamon, water, pumpkin, flour and bicarb in a mixer bowl.
  2. Roughly chop half the pecans and add to the bowl.
  3. Mix until combined.
  4. Alternatively beat with a wooden spoon.
  5. Spoon the batter into a greased 10x22 cm loaf tin and top with remaining pecan nuts. Bake at 350 deg for an hour.
  6. Serve with butter or orange marmalade.


PUMPKIN ICE CREAM

 

Ingredients:

 

  • 4 cups vanilla ice cream
  • 1 cup cold, thick pumpkin puree
  • 1 tsp mixed spice

Method:


  1. Soften ice cream.
  2. Mix in pumpkin and mixed spice.
  3. Spread the mixture into a 17 x 10 cm loaf tin.
  4. Freeze until hard
  5. Cut into slices and serve with fresh fruit and fancy biscuits

PUMPKIN AND PINE NUT CHEESECAKE 


Ingredients crust:


  • 1 packet boudoir biscuits
  • ½ cup pine nuts
  • 100 g butter
  • ¼ cup honey

Ingredients filling:


  • 2 x 250 g tubs cream cheese
  • ¾ cup sugar
  • 2 cups cold, cooked, drained, mashed pumpkin
  • 2 tsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 1 tsp ground nutmeg
  • 4 eggs
  • ½ cup cream

Ingredients pumpkin cream sauce:


  • 1 cup cream
  • 1 cup cold, cooked, drained, mashed pumpkin
  • 1 tbsp icing sugar
  • ¼ tsp ground nutmeg


Base:



  • Process the biscuits and half the pine nuts in a food processor until finely crumbed.
  • Melt butter and mix in.
  • Spread the mixture into the base of an average size ovenproof  pie dish.

Filling:



  • Beat the cream cheese with sugar until smooth.
  • Mix in pumpkin, lemon rind, juice and nutmeg.
  • Separate eggs.
  • Beat egg yolks into mixture.
  • Beat egg whites until stiff.
  • Whip cream until soft peaks form.
  • Fold egg whites and cream into pumpkin mixture.

Pumpkin cream sauce:

 


  • Whip cream until soft peaks form.
  • Fold in pumpkin, icing sugar and nutmeg.
  • Pour the filling into the base.
  • Sprinkle remaining pine nuts on top.
  • Bake at 320 deg. F for about 11/2 hours until an inserted skewer comes out clean.
  • Melt honey and drizzle onto the cheesecake.

Serve at room temperature with pumpkin cream sauce. 



Have a look at our blog!

 

 

Pumpkin Painting

 

Halloween Pumpkin Painting

 

The Astonishing Halloween Secret Of Why Cars Filled With Happy Children Parade Past One Family's Home Every October!


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Within an hour or two, you can learn an art that:


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  • Could allow you to give unique and personalized gifts throughout the Fall Season,
  • Ccould provide a part time income to you and your family!

      


As soon as you begin to show off your pumpkin creations, don't be surprised when you begin to get requests to paint pumpkins for others.....and they'll probably offer to pay you!!!


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Halloween Face Painting Guide:


  • Be a Puppy Dog Or A Bunny Quickly, Easily And Oh-So-Cute With These Simple Full Face Painting Designs...Step-By-Step Photos Included!
  • MORE Halloween Games And Recipes
  • Another Great Collection Of Ghoulish Games And
  • Roarin' Recipes Perfect For Any Halloween Get-Together!


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