Halloween sweets

Halloween sweets

Halloween party


160 gr of sugar
100 ml of warm water
20 gr of cinnamon
An orange
4 red apples
A spoonful of sweet liqueur (optional)
How to proceed:
Wash and dry the apples and skewer them with a fairly long wooden skewer. In the meantime, in a saucepan, caramelize the sugar with 100 ml of warm water, the liqueur and the cinnamon (preferably in a stick). Once ready, remove the cinnamon and dip the apples in the caramel so that they are completely covered. Let it cool down and offer it to the children (this is a typical dessert offered to children during the tour of the houses).


250 gr of sugar
90 gr of dark chocolate
2 eggs, 90 gr of flour
125 gr of butter
150 gr of walnuts
Vanilla essence
A pinch of salt
How to proceed:
Melt the chopped chocolate with the butter in a water bath. Once melted, remove it from the heat and mix vigorously with a whisk so as to mix it perfectly with the butter. Then, add the sugar, a pinch of salt, the eggs (inserting them one at a time) and vanilla. Finally, add the coarsely chopped flour and walnuts. At this point, butter a rectangular mold, pour the dough into it, cover with a transparent film and leave to rest in the fridge for at least 2 hours. In the meantime, heat the fonro to 175 ° and bake for about 45 minutes, until a sort of crust has formed (check the cooking with a skewer). Let it cool down. Cut into slices and serve.

PUMPKIN PIE (traditional American recipe)

For the base:
250 gr of flour
A spoon of sugar
A pinch of salt
100 g of cold butter cut into cubes
1/2 scoop of cold water
For the stuffing:
400 g canned pumpkin pulp
2 eggs
A pack of cooking cream
50 gr of brown sugar
50 gr of granulated sugar
A teaspoon of ground cinnamon
1/2 teaspoon salt
1/2 teaspoon of grated ginger
A drop of clove essence
2 tablespoons of maple syrup
The preparation of the base:
First prepare the base by quickly mixing all the ingredients until you obtain a soft and compact paste that you will wrap with plastic wrap and leave to rest in the refrigerator for at least an hour.
After the necessary time, spread the dough on a round pan (the pan should not be too low and it is very important that the dough is pulled up to cover the whole edge) and prick it with a fork. Then put the base back in the refrigerator by covering it with parchment paper.
The preparation of the filling:
Mix the eggs with the sugar, a pinch of salt, the grated ginger, the cinnamon, the aroma of cloves and the cream. Then add the pumpkin and maple syrup and continue mixing everything for a few seconds.
Once all the ingredients are perfectly mixed together, pour the mixture onto the base, fold the excess pasta inwards and bake at 200 ° for the first 10 minutes and then at 170 ° for the next 40 minutes.
Once ready, let the cake rest until it cools. Decorate it with a motif reminiscent of Halloween (as in the photo) and serve with an accompaniment of whipped cream.


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