Aldi's Banana Ghosts

500g Greek Yogurt

100g Desiccated Coconut

25g Milk Chocolate Chips

4 Large Bananas (firm, not overly ripe)

Method

Peel the bananas and cut in half.

Place on a baking tray lined with greaseproof paper.

Push a lolly stick into each piece of banana from the cut end.

Using a teaspoon, cover the bananas in the yogurt.

Sprinkle with the desiccated coconut.

Add two chocolate chips per banana for eyes.

Chill for around one hour, until set.

Aldi's Frankenstein Cake Pops

1 x 280g slab Madeira Cake

200g White Chocolate

2 x tsp Green Food Colouring

4 tsp Milk

50g Dark Chocolate

 

12 pop sticks or lollipop sticks

Method

Trim and cut the madeira cake into 12 oblong shapes.

Carefully put a stick into each.

Put onto a tray lined with some non-stick paper and freeze for 30 minutes.

Break up the white chocolate and put into a heatproof bowl.

Put the bowl over a pan of simmering water and melt the chocolate, make sure the bottom of the pan does not touch the water.

Once the chocolate has melted, add the green food colouring while the bowl is still over the pan of hot water.

Add the milk if the mixture is too thick, then stir well.

Dip each cake pop into the green chocolate to cover (keep them upright as they cool, you can make some holes in a potato and stand them in there while they cool and to decorate).

Allow to cool and harden then melt the dark chocolate the same way as you did the white chocolate.

Dip the tops of each cake pop in the chocolate to give Frank some hair.

Using the end of a toothpick, make some eyes and a stitched mouth. Allow to cool.

Aldi's Strawberrie Ghosts

12 Large Strawberries, rinsed and dried

150g White Chocolate

50g Dark Chocolate

Method

1. Melt the dark chocolate either in a glass bowl over a pan of hot water or in the microwave, stirring every 30 seconds to ensure it doesn’t get too hot.

2. Using a spoon, drizzle the melted dark chocolate on greaseproof paper to create drops and lines which can be the ghosts' eyes and mouths.

3. Leave to harden.

4. Melt the white chocolate using the same method and dip the strawberries in, then place on greaseproof paper, dragging them a little to create the ghosts’ tails.

5. Carefully place the eyes and mouth on the ghosts before the chocolate hardens.

6. Leave the strawberries in the fridge until ready to serve.

Aldi's 10 minute spider cookies

1 packet Specially Selected White Chocolate Chunk Cookies

12 Moser Roth Salted Caramel Truffles

150g Dark Chocolate

24 White Chocolate Chips

Method

1. Melt the chocolate either in a glass bowl over a pan of hot water or in the microwave, stirring every 30 seconds to ensure it doesn’t get too hot.

2. Pour half of the chocolate into a piping bag and pipe 8 legs onto each cookie.

3. Dip the truffles into the remaining dark chocolate using a fork, then place them onto the cookies as the spiders’ bodies.

4. Place the white chocolate chips onto the spiders as the eyes.

Aldi's crispy pumpkins 🎃

180g Mini Marshmallows

45g Unsalted Butter

3-4 drops Orange Food Colouring

120g Crisp Rice

6 Chocolate Fingers, broken in half

12 Fizzy Rainbow Belts

50g Choceur Dark Chocolate

Method

Microwave the marshmallows and butter in 30 second blasts until melted, then stir in the food colouring.

Add the Crisp Rice and mix until fully coated. Once the mixture is cool enough to handle, form 12 balls, flatten slightly and push the end of a chocolate finger into the top of each as the stalk. 

Next, melt the chocolate and decorate the pumpkins with faces.

Pull the green strip off each Fizzy Rainbow to use as vines on the pumpkins. Chill until ready to serve.

HALLOWEEN

SAUSAGE MAN MUMMIES
Preheat the oven to 200c/180c fan/gas 6.Roll out ready-made puff pastry to about the thickness of a 50p piece.Using a sharp knife,cut into long,thin strips and set aside.Cut a frankfurter lengthways from one end to the centre,to split half of the sausage in two-these are the legs.Make diagonal 2cm cuts up the sides near the other end of the frankfurter and pull out to look like arms.Wrap the pastry strips around the sausage man's body and limbs to look like bandages.Bake for 10-15 mins until the pastry is golden brown.Serve with a bowl of blood dip tommato ketchup with sweet chilli sauce.

PUMPKIN MOCKTAIL
Mix fresh orange juice in a jug with asda's chosen by you tropical crush.Slice an orange into thin rounds,to look like pumpkin,then make a small cut in the centre and insert a strip of lime zest,to form a stalk.Serve the juice in paper cups with pumpkin slices floating on top.

CREEPY CRUNCHY PUMPKINS
Melt a bar of white choclate in a bowl over a pan of hot water-make sure the bowl doesn't touch the water.Mix in afew marshmallows,a little peanut butter and a dash of orange food colouring.Stir in rice krispies until fully coated with the mixture.Leave to cool for 10 mins,then form into pumpkin-shaped balls.Stick pieces of flake into the centres for stalks and leave to set.
SPOOKY STRAWBERRY
Melt a small bar of white chocolate in a bowl over a pan of hot water,repeat with milk chocolate.Dip unhulled strawberrys,one at a time,into the melted white or milk chocolate alternately.Leave on  baking paper until set,then use coloured writing icing to draw faces.
INJUREBREAD MEN
350g plain flour
1 tsp bicarbonate of soda
2 tsp ginger
1/2 tsp ground cinnamon
1/2 tsp mixed spice
125g butter,chilled
175g light brown soft sugar
4 tbsp golden syrup
1 med egg,beaten
piping icing,to decorate
Preheat the oven to 190c/170c fan/gas 5.Line 2 baking trays with baking powder.Sift the flour,bicarb and spices into a bowl.Rub the butter into the mixture until it resembles breadcrumbs.Add the sugar,golden syrup and egg,then mis ti form a stiff dough.Roll out on a lightly floured surface to the thickness of a pound coin.Cut out men shapes and arrange on the baking trays,allowing room to spread.Bake for 12-15 mins.Leave to cool and draw on scars,casts and bandages with the icing.

Chocolate cake eyeballs

100g madeira cake
100g Oreo cookies
100g bar milk chocolate,melted
200g bar milk chocolate,melted
few smarties and icing pens,to decorate
10 wooden skewers
1/2 small pumpkin,to stand pops in

Break the madeira cake and cookies into a bowl,pour in the melted milk chocolate and combine.Tip the mixture into a bowl,then use your hands to roll 10 walnut-sized balls.Chill for 2 hrs until really firm.Push a skewer into each ball,then carefully spoon the white chocolate over the cake balls to completely cover.Stand the cake pops in the pumpkin,then press a smartie onto the surface while wet.Chill again until chocolate as set.Before serving,using the icing pens,add a pupil to each smartie and wiggly red veins to the eyeballs.

Witches brew

1 tbsp olive oil
onion,finely chopped
1 garlic clove,crushed
650g frozen petits pois
750ml veg stock
6 rashers streaky bacon

Heat the oil in a pan.Add the onion and gently cook over a medium heat until soft but not coloured.Add garlic and cook for a min.Stir in three-quarters of the petit pois,then pour in stock.Bring to boil and simmer for 10-15 min.Meanwhile,grill bacon until crisp.Allow to cool and transfer into a blender.Return soup to pan and add remaining petit pois.Bring to boil and simmer for 2 min.Season to taste Break the bacon into pieces and scatter over bowls or mugs of soup

Monster cupcakes

250g self-raising flour
25g cocoa powder
175g light muscovado sugar
85g unsalted butter,melted
5 tbsp oil
150g pot fat-free natural yoghurt
1 tsp vanilla extract
3 large eggs

For the frosting and decorating

85g unsalted-butter,softened
1 tbsp milk
1/2 tsp vinilla extract
200g icing sugar
food colourings
sweets and sprinkles,to decorate

Heat oven to 190c/170c fan/gas 5 and line a 12 hole muffin tin with deep cake cases.Put all the cake ingredients into a bowl and mix until smooth.Spoon into the cases,Then bake for 20 min until risen and golden.Cool completely on a rack.For the frosting,work the butter,milk and vinilla into the icing sugar until creamy and pale.Colour with food colouring.Then create your own gruesome monster faces using sweets and sprinkles.

Garlic eyeballs with creamy chive dip

145g pizza dough mix
1 tbsp olive oil                                                                                                                                            1 large garlic clove,crushed
flour for kneading
2 tbsp chopped parsley
12 pitted olives
1 egg,beaten
For the dip
142ml pot soured cream or greek yoghurt
squeeze lemon juice
2 tbsp snipped chives

Empty the dough mix into a bowl and season to taste.Make a well,then mix with water and oil,according to pack instructions.Bring the dough together it should be slightly sticky.Knead dough for 5 mins on a lightly floured surface until it feels springy and smooth.Left into a large,lightly-oiled bowl,cover with oiled cling film and set aside in a warm place until doubled in size.Heat oven to 200c/fan 180c/gas 6.Tip dough out onto the worktop,flatten with your hands and sprinkle over the garlic and parsley and spread evenly though dough.Pull the dough into 12 walnut size pieces and roll into balls poke a olive into each one to make them look like eyes.Place on baking sheet.Brush each one with beate n egg and bake for 10-12 min until golden.Meanwhile mix together the soured cream,lemon and snipped chives for the dip.Serve

Halloween pumpkin cake

300g self-raisin flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate soda
175g sultanas
1/2 tbsp salt
4 eggs,beaten
200g butter
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin,grated
For drenching & frosting
200g soft cheese
85g butter,softened
100g icing sugar
zest of 1 orange and juice of half.

Heat oven to 180c/fan 160c/gas 4.Butter and line a baking or small roasting tin.Put flour,sugar,spice,bicarb,sultanas, and salt into a large bowl and stir to combine.Beat eggs into the melted butter,stir in orange zest and juice,then mix with the dry ingredients till combined.Stir in the pumpkin.Pour into the tin and bake for 30min, or until golden and springy to touch.To make the frosting,beat together the cheese,butter,icing sugar,orange zest and 1 tsp of juice,till smooth and creamy set aside in fridge.When cake is cooled turn it out.Prick all over and drizzle all over with rest of orange juice.Leave to cool completely.Give frosting a quick mix to loosen,and spread all over the top.Keep in fridge till ready to serve.