Archives For halloween

Halloween Birthday Party

6 October, 2014 — Leave a comment

My youngest daughters birthday is coming up end of October and this year she want to throw a Halloween party for her friends.
Halloween isn`t really a Norwegian nor a Swiss tradition, but yet we`ve all come to learn about going trick or treating, carving out pumpkins and stacking up on sweets the 31st.

But for planning a children’s party I needed to do some research and here are some of the neat ideas I found online. Maybe they can help you get ready for your party as well.

INVITATIONS
(These invitations were found on etsy.com and tinyprints.com)

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DRESSING UP
(These photos were found on goodhousekeeping.com, brittanyestes.com, pinterest.com and halloweencostumes4kids.com)

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And here is a suggestion for mom+dad and one for the family:

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DECORATION
(These photos were found on marthastewart.com,nestofposies-blog.com goodhousekeeping.com, cupcakesandcutlery.com )

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Here is a previous post I wrote on this topic: Halloween…again
FOOD
(In random order and with links to recipe below)

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Link to recipes:
Icy Witch, Banana Ghosts and Clementine Pumpkins, Witches Brooms and Grape Catepillar, Skeletons, Teeth, Marshmallow Witches
GOODIE BAG
(These photos were found on smittenonpaper.com, twocraftingsisters.blogspot.ch, pinterest.com, craft-o-maniac.com)

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Halloween…again

31 October, 2013 — 2 Comments

It sneaks up on you like the cold wind.
Something you’ve forgot stirs in your mind but you can’t see past the fog.
Out of nowhere the fog lifts it’s veil and the truth hits you smack in the face making you scream:
OH MY GOD! IT’S HALLOWEEN AGAIN.

No? Not you?
Well, me it gets every year.
I’m not much of a Halloween celebrating person, but the kids like it when I decorate the house a little.
We eat pumpkin soup and perhaps watch a kids-approved-scary-enough movie.
If I don’t forget the whole thing that is.

Trick or treating is not common here in Switzerland. We tried it one year with a group of kids we’d invited to a Halloween party, but the neighbors in our street just shook their heads when finding us on their doorstep, and the candy basket was less then half full of oranges, half eaten popcorn bags and nuts. Luckily I had sort of foreseen this and loved playing the good candy godmother with a big bag of the most unhealthy sweets for the kids to take home. I’m sure their parents appreciated that.

I found some really inspiring table decorations from shelterness.com and betweennapsontheporch.net which I wanted to share with you – in case you’re about to set the table for a Halloween party. I hope you’re not scared of trying something new.

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Orange dessert

31 October, 2012 — Leave a comment

You forgot that it`s Halloween tonight but have promised to give your kids a special treat?

This is so easy and looks like you`ve really spent time on it.
Get as many oranges as you have mouths to fill. Carve out (but without poking holes in the orange) scary or funny Halloween faces.
Cut the top off the orange and spoon out the fruit flesh itself.
Keep the cut and carved out oranges in the fridge -they need to stay cool until serving time.
When your guests are all seated, scoop your favorite sorbet into the empty oranges, ad the “hat” and serve.
Easy as that! :)

 

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Scary delicious cake

31 October, 2012 — Leave a comment

Happy Halloween everyone!

Tonight is the night!
I hope you are prepared with enough candy in the house for when it knocks on the door.
While you`re waiting for the knock, give your guests a special treat.

This Hausfrau is serving your a snake cake with venom glaze.
 Well, actually the Hausfrau serving it is not me but Martha Stewart and here is her recipe for this cake:
(Thank you Martha Stewart company for letting me borrow this)

For The Crust
* 1/2 cup plus 2 tablespoons all-purpose flour
* 2 tablespoons unsweetened Dutch-process cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 2 ounces (4 tablespoons) unsalted butter
* 1/3 cup packed light-brown sugar
* 2 tablespoons plus 1 1/2 teaspoons granulated sugar
* 1 large egg yolk
* 1/2 teaspoon pure vanilla extract

For the filling

* 2 1/4 cups granulated sugar
* 1/4 cup plus 1 1/2 teaspoons all-purpose flour
* 1 tablespoon plus 1 1/2 teaspoons unsweetened Dutch-process cocoa powder
* 2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
* 3/4 cup sour cream
* 3/4 teaspoon pure vanilla extract
* 3 large eggs plus 1 large yolk
* 6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
* Boiling water, for pan

For the glaze

* 8 ounces bittersweet chocolate (preferably 61 percent cacao)
* 1 tablespoon corn syrup
* 1 1/4 cups heavy cream

For the decoration

Snake stencil

Green and red powdered food coloring (sugarcraft.com)

Directions

  1. Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Beat butter and sugars with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in yolk and vanilla. Reduce speed to low, and mix in flour mixture, scraping down sides of bowl as needed.
  2. Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan to form a 1/4-inch-thick crust. Let chill in freezer for 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
  3. Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with a mixer on medium speed until fluffy, scraping down sides as needed, about 3 minutes. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add eggs and yolk, 1 at a time, mixing just to combine after each addition. Add chocolate, and mix until combined.
  4. Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake for 45 minutes.
  5. Reduce heat to 325 degrees. Bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
  6. Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
  7. Make the glaze: Combine chocolate and corn syrup in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate. Let stand for 5 minutes. Whisk until smooth. (Do not whisk too much or bubbles will form). Let cool for 10 minutes.
  8. Decorate the cake: Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or overnight). Cake can be refrigerated for up to 2 days.
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Easy sugar cookies

12 October, 2012 — Leave a comment

Quick and easy to make. A little treat for kids and grown ups.
Serve them plain or with candy or topping.

What you need:

*  2 3/4 cups all-purpose flour

* 1 teaspoon baking soda

* 1/2 teaspoon baking powder

* 1 cup butter, softened

* 1 1/2 cups white sugar

* 1 egg

* 1 teaspoon vanilla extract

What you do:

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.

Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden.

Let stand on cookie sheet two minutes before removing to cool on wire racks.


 

Examples of sugar cookies

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