Posts Tagged 'halloween'

Music Monday: Season of the Witch

It seemed like Nox Arcana hadn’t made an album suitable for Halloween in ages. (I know it’s only been two years since Gothic, but it has certainly felt like forever.) This teaser from Season of the Witch had me biting my nails in anticipation, and now that I’ve managed to listen to the whole album, there’s no disappointment to be found. A glorious return to form.


Music Monday: October roundup

Pagan goodness, new Epica, and an incredibly atmospheric soundtrack to one of the most atmospheric movies of all time (which I listened to a dozen times over the last week). Yep, it’s been October, all right! Happy Halloween!

1. Ruth Barrett (224)
2. Epica (201)
3. Wojciech Kilar (180)

Wordless Wednesday: If you go down to the woods today…


Foodie Friday: Meringue Ghosts

meringue-ghosts(Makes 8)

4 large eggs, separated
225g caster sugar
16 milk chocolate buttons

1. Preheat the oven to 110C, fan 100C, gas 1/2. Line a large baking sheet with baking paper.
2. Use a blender to beat the egg whites in a bowl until they stand in stiff peaks. Add the caster sugar and beat until the mixture is stiff and glossy. Dollop large spoonfuls of the mixture onto the prepared baking sheet, and shape into ghosts.
3. Bake for 1 hour, then turn the oven off and let the ghosts sit for another 30 minutes. Attach the chocolate button eyes to each meringue with a drop of melted chocolate.

Foodie Friday: Chocolate & Orange Spider Web Cake

Spider_cake(Serves 10)

125g baking spread, softened, plus extra for greasing
125g white caster sugar
2 tbsp semi-skimmed milk
2 large eggs
125g self-raising flour, sifted
2 tbsp cocoa powder

To decorate:
250g icing sugar
A few drops orange extract
A few drops red and yellow food colouring
Colour writing icing
Milk chocolate buttons

1. Preheat the oven to 180C, fan 160C, gas 4. Grease and line an 18cm round sandwich tin with baking parchment so that it comes 2cm above the top of the tin.
2. Put the baking spread, sugar and milk in a large bowl. Cream together using a hand-held electric whisk until light and fluffy. Gradually beat in the eggs, then fold in the flour and cocoa powder.
3. Pour the mixture into the prepared cake tin and bake for 30 minutes, until a skewer comes out clean. Let cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
4. Meanwhile, in a small bowl, mix the icing sugar with 2 tbsp water and the orange extract until you have a smooth, fairly thick icing. Stir in the red and yellow food colouring to create orange.
5. Spoon the icing onto the cake, spreading to the edges and letting it drip down the sides. Draw circles with the black icing, then drag a skewer from the centre to create a web effect. When the icing is set, decorate with a spider made from chocolate buttons and writing icing.

Month at a Glance

August 2018
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