Halloween – Ghastly Grub for Tiny Terrors

Halloween party food doesn’t have to break the bank, Today I wanted to make some small hand size treats with a spooky twist.

‘Finger Rolls’

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I use Aldi finger rolls (45p for 6) and a jar of Aldi Brockwurst (£1.49 for 8) and of course, plenty of tomato ketchup.

These are really simple and really effective – Slice your finger rolls down the centre to show off your spooky finger, then take the Brockwurst out of the jar, and cut each on in half, so you have 16 ‘fingers’ at the round end of each sausage, using a sharpe knife take a small slice out, in the shape of a fingernail and a few light slices to create the knuckles – when they are all done, I microwave for a couple of minutes.

In your cut rolls, put a good squirt of ketchup with an extra blob at on end, place a sausage in each roll, ensuring that the ‘stump’ end is on the extra blob of ketchup.

img_0973Ta-Da – Gruesome Grub…..

Meringue Ghosts and Bones

Meringue is one of those recipes that you either love or hate to make, it’s either fab or fail – I make mine this way and haven’t had a fail yet..

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The most important thing, I find, is that all your ‘tools’ need to be absolutely grease free – I use some basic malt vinegar on a clean cloth and rub it all around the bowl you will be using, I recommend a metal or glass bowl, plastic, not matter how clean does have marks and scratches. I also vinegar wipe the whisk too. I use my Kitchen Aid.

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I start with 3 egg whites, make sure there is no yolk in it, crack the eggs over a small bowl and have another to empty the yolks into.  Tip the egg white into your clean bowl, and using the whisk attachment beat the eggs till they are thick and huge. NB Don’t waste the egg yolks, if you have some butter and lemon, you could make Lemon Curd

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To this mix add 175g caster sugar, and tiny squirt of vinegar, the vinegar gives the meringue a chewy centre. Beat the mix and you will see it turn really glossy, the mix should be pretty firm – are you brave enough to try the upside down on your head trick??

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I use a large piping bag with a large round piping tip – if you don’t have these, you could carefully cut off the corner of a freezer bag and fill that.

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For the Ghosts hold the bag vertically above a lined baking sheet and squeeze a good blob of meringue, as you squeeze, dip the nozzle downwards then pull up this should create a ghost shape, repeat to make about 12 Ghosts.

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For the bones, on a separate lined baking sheet, pipe to small blobs, a centre line, then another 2 blobs for the bone shape, pipe a dozen of these.

Place these in a preheated oven at 100 non fan – leave for an hour, then turn off oven and open the oven door slightly (I put a wooden spoon in the door) leave till the oven is cold.

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Take the cooled Ghosts, and using some melted dark chocolate and a small piping bag, using your smallest round nozzle (or a tiny hole cut into the corner of a freezer bag) a make tiny blobs for eyes and an open mouth – Boo……Petrified puds….

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Thank you to Aldi, who kindly paid for all the ingredients used 🤗

Author: emptynestfulltum

Hi - I'm a 49 yo Mum to 3 kids - Jordan (23), Grace (21) and Max (19). And Wife to my lovely Husband, Dave and step mum to 4 fur babies, our cats Eric, Ernie, Cilla and Bobbie. We live on the beautiful Isle of Wight, Hubby and I were born here, and just love our home. As I hurtle towards 50, my life as a full time (working) parent is coming to an end, with my eldest 2 kids living their own lives, and my youngest who started University in September. I realised that this is not a time to be sad, but a time to take time to spend time on some of the things I enjoy doing - mainly cooking, crafting and creating Pinterest boards for said thing s :) This blog is just a way for me to record the next stages of our lives - I hope you enjoy my ramblings...

1 thought on “Halloween – Ghastly Grub for Tiny Terrors”

  1. Love how gruesome and simple those severed fingers are. The sauce is a nice touch.
    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is HALLOWEEN which includes sweet and spooky food, pumpkins or black and orange dishes.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

    Liked by 1 person

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