Halloween Milk-Free Peanut Butter Spider Biscuits

It’s that time of year again – Halloween season! I love Autumn for a number of reasons; the changing colour of the leaves, the excuse to finally wear boots and jumpers, and the baking. Summer’s great while it lasts, but you can always rely UK to pull off a good Autumn, not just with the weather but with the baking options too. I’m such a huge fan of themed baking and Halloween has become one of my favourite of them all – I mean when else are bugs, brains and blood stained baked goods appropriate to serve?

So with that I wanted to share with you all some little Halloween creatures I’ve been baking this weekend. As an Arachnophobic I must say these were a little creepy to bake but my goodness they are delicious.

I’m not going to claim these cuties as my own as I found them on pinterest and followed the link to the Mommysmusings.com but I have made a few adjustments. I have developed a milk allergy so these are milk free, and the recipe below will be in UK Conversions as opposed to U.S. which some of you followers may find useful.

I hope to be able to share some more Halloween recipes soon so do keep your eyes open for more.

Makes: 16 biscuits

Preparation time: 45 minutes

Baking time: 10-12 minutes


125g soy butter, softened

130g crunchy peanut butter

100g brown sugar

100g caster sugar

2tbsp soy milk

1 egg

1tsp vanilla

225g flour

1tsp baking powder

1/2tsp salt

16 Reese Buttercups, fridge cold

32 Wilton Candy Eyes – buy here

100g dark chocolate chips

Preheat the oven to 190C/Gas 5

Place the soy butter, peanut butter, caster sugar, brown sugar, egg, vanilla and soy milk into a large bowl and beat until well combined.

In another bowl mix together the flour, baking powder and salt, then gradually fold the dry mixture to the wet mixture until blended into a dough.

Pour caster sugar out onto a plate and leave to one side. Form the mixture into 1″ balls and roll them around in the sugar before placing a couple of inches apart, onto a lined baking sheet.

Bake for 10-12 minutes until golden then place on a wire rack and immediately gently press a Reese’s buttercup on top of each biscuit.

The heat from the biscuits will gently melt the chocolate on the buttercup allowing you to then stick down two eyes onto it.

Place the chocolate chips into a small microwavable bowl and blast in the microwave for 30 seconds at a time until fully melted then transfer the chocolate to a small piping bag.

Cut the end of the piping bag and pipe the legs either side of the Reeses buttercup (you’ll need 8 legs unlike my photo where there are only 6 – eyerolling emoji) Lets say mine are a new breed of 6 legged spider.

Halloween Bark with Cake Angels


Who else loves a themed bake?

Halloween is one of my favourite times of year. Firstly, it’s the only time of year where over-the-top fancy dress is appropriate, and secondly, when it’s over we can officially start counting down to Christmas.  We may not be as elaborate as our neighbours across the Atlantic BUT year on year as a nation we do invest more time and money into celebrating it. I spend the months leading up to the 31st October jotting down creative ideas or researching for inspiration but sadly when time comes I usually only get the chance to test out less than half of what I intended. That’s why this year I decided on posting a recipe that is fun and exciting for Halloween but also super quick and easy to make.

It’s not always the elaborate and difficult designs that give us the most inspiration and Halloween Bark is definitely far from difficult, but being creative shouldn’t have to mean difficult and at this time of year I’m all about everybody rolling up their sleeves. Now I won’t claim that I’m the first one to make Halloween Bark as you’ll probably find thousands of versions on the internet, BUT with the help of Cake Angels and their amazing sprinkles I must admit that my version has a few hidden gems that make it a really fun trick or treat party piece for children and those young at heart adults.

Makes| 1 slab

Preparation time| 1 hour 15 minutes

200g White chocolate

200g Dark chocolate orange

400g Milk chocolate

1 tsp Orange food colouring

1 Orange

3 tbsp Popping candy

2 tbsp candy orange segments

Cake Angels Halloween Sprinkles Jar (available in most supermarkets)

Cake Angels Halloween 2d Icing Toppers (available in most supermarkets)

Put the milk chocolate, dark chocolate and white chocolate into three heatproof bowls and either microwave or heat over pans of bowling water until melted.

Prepare a baking sheet with a piece of waxed paper or a non-stick baking sheet liner. I get mine non-stick liner from Lakeland and its the perfect tool for this and many other bakes such as meringue, cookies and macarons.

Pour half your melted white chocolate into a separate bowl and mix in your orange food colouring

Then grate the zest of your orange in with the dark chocolate and add the chopped orange candy segments.

Pour the melted milk chocolate onto the baking liner and spread out to around 3ocm by 15 cm. Spoon the melted white chocolate on top, followed by the dark chocolate and finally add the orange coloured chocolate.

With a knife or cocktail stick gently swirl all the chocolate around to create a marble effect.

Decorate as you wish with Cake Angels Halloween Sprinkles Jar, Cake Angels Halloween 2d Icing Toppers and your popping candy, then leave in the fridge to set hard for 1 hour.

Once set break into bark pieces with a sharp knife then pop back in the fridge until you’re ready to eat them.

Happy Halloween






Coffee Honeycomb


Autumn has finally arrived, the leaves are crisp the air is cool, the sky is blue and I am as happy as a dog with two tails. Yesterday was the very first Sunday in my new house where I didn’t have a paintbrush in one hand and a piece of sandpaper in the other and the only way I know how to celebrate such a lift triumph is to bake.

I rose smugly from the sheets of my brand new Next Home bed, slipped into my Sunday comfies, swapped the paintbrush for my wooden spoon and baked my butt away – it was my favourite day of the year.

Honeycomb is a seasonal regular in my kitchen and by seasonal I mean I only ever tend to bake it at this time of year. There’s something nostalgic about it that reminds me of Guy Faulkes night. Maybe the crunch sounds like fireworks in my head I don’t know, but I’ve never found it necessary to make it any other time than now.

I’m not one to ruin something that’s already perfect but as I’ve made this more than a few times before I thought this time I’d change it up a bit to see what other flavours work well. I’ve wanted to try Coffee for a while now so thought I’d test this with a subtle amount. It took a few attempts but I think I eventually managed to find the right balance. Let me know what you think?

The biggest piece of advice I could give when making honeycomb is to use a much bigger pot than you think you need, and if you’re making this with children make sure they are only ‘helping’. The sugar and water will not look like much in the pan but the moment you add that bicarbonate of soda it expands to almost triple the size. Expanding molten sugar is NOT something you want spilling across your work surface so safety first people!!

My final tip is to ensure the dish you are letting it set it is well prepped in advance. Some recipes will tell you to simply pour it out onto a sheet of lining paper but that tends to spread out quite thin and I like my HoneyComb nice and thick. Instead I opt for a large brownie tin greased with vegetable oil and lined with lining paper so it’s contained to that space and that space only.

This week it’s National Accident Awareness Week. For safety tips and advice on how to avoid hazards in the kitchen and elsewhere head over to National Accident Helpline.

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Makes 1 slab

Preparation: 15 minutes

1 tbsp vegetable oil

200g caster sugar

5 tbsp golden syrup

1 tsp espresso liquid

2 tsp bicarbonate of soda

Prepare a baking tin by greasing with 1 tbsp vegetable oil and line it with some baking parchment paper.

Pour your bicarbonate soda into a small bowl and leave to one side.

Mix the caster sugar and syrup in a large deep saucepan and stir over a gentle heat until the sugar has melted completely. Add this stage at your coffee and stir through until fully combined.

Once the mixture is clear turn up the heat and simmer for 2 minutes. If at any stage you think it might be burning take if off the heat.

At this stage you need to move quickly. Take the pan off the heat and tip in the bicarbonate soda. Quickly beat it in with a wooden spoon until it has all disappeared and the mixture is foaming then pour it into the tin immediately being careful not to get any mixture on your hands.

The bubbling sugar will continue to expand in the tin but don’t panic as it will set pretty quickly. Simply leave it for about 1 hour until the honeycomb is hard and ready to smash with your hammer.

Once the honeycomb is cooled it’s ready to be eaten or decorated as you wish. I like my honeycomb the simple way…slathered in chocolate and I had the perfect Mocha Latte chocolate bar to use from Seed and Bean. However If this isn’t up your street then I have  some other great chocolate topping recipes for you to try below.

Espresso chocolate and Cacao nibs

200g Seed and Bean Mocha Latte chocolate

50g Cacao Nibs

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your cacao nibs and leave in the fridge to cool.

Dark Salted Chocolate

200g 70% chocolate

2 tbsp rock salt

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honey comb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your rock salt and leave in the fridge to cool.

Dark Chilli Chocolate

200g 70% chocolate

3 tbsp chilli flakes

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip the base of your honey comb slabs into it, then leave dipped side up on a piece of baking parchment.

Sprinkle each piece with your chilli flakes and leave in the fridge to cool.

White Chocolate and Cinnamon

200g 70% chocolate

1 tbsp Cinnamon

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Dust each piece with some cinnamon and leave in the fridge to cool.

Chocolate and almond

200g 70% chocolate

100g flaked almonds

Crush your flaked almonds in a bowl and leave to once side

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your almond pieces and leave in the fridge to cool.