Monthly Archives

October 2018

Autumn Days- Halloween

I love this time of year, the frosty mornings, dark, cosy nights and the colours. And there are so many excuses to celebrate, so with that in mind I’ll be tuning in to all things autumnal in the coming weeks. Where better to start- Halloween.

These last few years Halloween has really been ramped up, the costumes, parties and decorations are just getting bigger and better. So while I’ve been out and about I’ve been snapping the best Halloween treats and trying to learn a few tricks.

One light bulb moment came when I saw this display of old, kids wooden toys. Cobwebs, dust and careful lighting make this scene look like it’s straight out of a horror film- you’re just waiting for the rocking horse to start moving. This would be perfect for a house party.

The hosts of this soiree look all nice and friendly but I don’t fancy what they’re serving up, boiled brain anyone?


The spooky cut out at the back is one idea I’m going to do, I thought of sticking one in the window.

It wouldn’t be Halloween without a decorative grave stone, I like the idea of using it for directions like this one.

These statues remind me of those mime street performers. Admittedly these kind of props could be a stretch, but an old mossy garden ornament with solar lights and a good dose of autumn leaves would be just as ethereal.

Speaking of lights, I love the vintage, globe lights. They look so pretty through trees and festooned in gardens.  They’re not strictly Halloween but I’m thinking that lighting the garden with these lights might mean that we can get more use from it during the autumn and winter months.

Caramel Cupcakes

I’ve been itching to make something with caramel for ages. I have a caramel flavouring but wanted to go the whole hog and make the caramel from scratch. In the past I have been put off making caramel because it just seemed a bit scary: making sure you get the temperature right; dusting the side of the pans; adding ingredients and ending up with a big mess. So I have attempted a really easy way and combined it with a basic sponge mix for the cupcake so that the flavour of the caramel doesn’t fight with anything. This recipe makes 12 cupcakes.

Ingredients

200g self raising gluten free flour
1 tablespoon xanthan gum
200g golden caster sugar
175g unsalted butter at room temperature
3 eggs beaten
1 tablespoon milk

For the caramel filling
200g white sugar
100mls double cream- you probably won’t use all of this.

For the topping
150g icing sugar
water
100g white sugar

Preheat the oven to 160C and line a cupcake tray with cases.

I prefer the all in one method for cupcakes, so add all the ingredients and mix until you get a smooth mix. Spread evenly between the cases and bake for approximately 20 minutes until golden brown.

Put the cakes aside to cool.

Cut a square of greaseproof paper and set aside. Take a pan and add 100g of white sugar onto a low heat. The sugar will go from sticky to forming small, pebbles to becoming liquid.

Once you have reached the liquid stage, take a spoon and dribble fine lines about 20 cm by 20cm of the caramel onto the greaseproof paper, keep doing this, criss-crossing to make a grid of caramel. Leave to cool for a good 20 minutes until it completely solidifies.

Place a clean pan with the 200g of white sugar on a low heat on a hob and like before, stir frequently until you get a liquid. When you have reached the liquid stage, turn off the heat and slowly add half a tablespoon of cream- the lactose in cream combines far better with the sugar than butter or even water. Stir gently; add more cream a tablespoon at a time until you reach a thick liquid mixture.

Pour a teaspoon of the caramel mixture onto each cupcake so that it soaks into the sponge.

Take the icing sugar and in a bowl add a spoonful of water before mixing well. Keep adding the water a little at a time until you get a thick, white icing. Top the cakes with the icing.

Break the solid caramel into small pieces, top each cake with a piece of the caramel.