Halloween Spider Cookies
Give the kids a treat this Halloween with some creepy spider cookies.
- 1/2 cup butter (available from Morefresh)
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg, beaten (available from Morefresh)
- 2 tbsp. milk (available from Morefresh)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup white sugar (for rolling)
- 24 chocolate candy spheres with chocolate filling (e.g. Truffles)
- 48 decorative candy eyeballs
- 1/2 cup chocolate frosting, pre-prepared
Preheat your oven to 190ºc. Line 2 baking trays with baking paper.
Beat the butter, peanut butter, brown sugar, and 1/2 cup white sugar together in a large bowl with an electric mixer until smooth. Beat the egg into the mix, then once it is fully added, stir the milk and vanilla extract in too.
Mix the flour, baking soda and salt in a small bowl. Add this to the wet mixture and stir until it becomes a dough. Divide it and shape it into 24 balls.
Pour the remaining 1/4 cup white sugar into a shallow bowl. Roll the dough balls in the sugar to coat them, and arrange them onto the prepared baking sheets, each about 2 inches apart.
Bake in the oven until golden brown, about 10 to 12 minutes. Then remove the cookies from the oven and quickly make a dimple in the middle of each cookie using the end of a wooden spoon. Allow them to cool for 10 minutes before transferring them to a wire rack.
Cut each chocolate sphere into two. Put one piece on top of each cookie, with the rounded side facing upwards. Spoon the frosting into a pastry bag with a round tip (or a plastic freezer bag with the end snipped off). Dab a small amount of frosting on the back of each eyeball and stick two onto each of the spheres to resemble eyes. Pipe the frosting in 4 thin lines on each side of the cookie, to resemble spider legs.
Leave the frosting to harden at room temperature for about 30 minutes. Keep the cookies in an airtight container.
- 750ml milk (available from Morefresh)
- 200g caster sugar
- 250ml passion fruit pulp (you can blend this before chilling if you don’t like the crunch of the seeds)
- 1 tsp vanilla extract (optional)
Mix the milk and sugar to taste. Stir it until the sugar has dissolved, then add the vanilla extract if using.
Chill the milk mixture and the passion fruit pulp in the freezer in separate containers, until both are nearly frozen. Take them out and mix them together.
Pour the mixture into ice lolly moulds, place a stick in the middle of the mixture, and freeze them until hard.
- 250g sliced strawberries
- 100ml milk (available from Morefresh)
- 2 scoops strawberry ice cream
- 1 ripe avocado, pitted and sliced into chunks
- 1 small banana, sliced
- 250g pineapple chunks
- 200ml milk (available from Morefresh)
- Lime juice, honey (or maple syrup) to taste
- 2 bananas, sliced
- 250ml milk (available from Morefresh)
- 2 scoops chocolate ice cream
The method is the same for all of the above.
Put the milk, ice cream, and fruit/veg in a blender and blend until smooth. For thicker milkshakes, use less milk; for thinner milkshakes, use more milk.
Pour into 2 large glasses and enjoy!
For the avocado shake, add the lime juice and honey/maple syrup to taste after serving.
Strawberry Milk Ice Lollies
- 400g strawberries (available from Morefresh)
- 200ml of semi skimmed milk (available from Morefresh)
- 400g can of lighter condensed milk
Take the tops of the strawberries and whizz them in the food processor until smooth.
Mix in the milk and condensed milk.
When well mixed, pour into lolly moulds.
Freeze for at least 4 hours until hard.