Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Beat well. Wrap dough in plastic wrap and place in refrigerator overnight or in the freezer for 30 minutes.

Preheat oven to 350ºF. On a lightly floured surface, roll dough to 1/4 inch thickness and cut out with Halloween cookie cutters. Place on greased baking sheets. If desired, decorate with colored sugars and sprinkles. 

Bake at 350ºF for 10 to 12 minutes or until edges are lightly browned. Remove to rack and let cool completely.

Makes 4 dozen cookies.
 

For the pumpkin-spiced filling, put butternut squash in a bowl along with vegetable oil, a pinch of nutmeg, a pinch of cinnamon and a pinch of salt (no pepper). Mix until squash is coated in oil and seasonings. Put squash on a tray lined with baking paper, making sure squash is all nice and spread out. Roast in oven for 30 minutes.

For the dough, pour flour onto a flat, clean surface and then use your hands to make a well. Crack 2 eggs into the well. Also add a pinch of nutmeg, a pinch of cinnamon and a pinch of salt. Slowly incorporate flour into egg as you mix it through.

Once egg and flour come together in a rough mess, firmly press everything together. Start kneading the dough, kneading for about 5–10 minutes until smooth and pliable. Cut dough in half, wrap both halves in cling wrap and then rest in the fridge for 20 minutes.

Once pumpkin is cooked, transfer into a food processor with icing sugar and cream, then blitz for a minute or 2 until you have a nice smooth puree. Transfer pumpkin filling to a bowl or container, cover with cling film and then refrigerate.

Set up a pasta machine, with plenty of flour for dusting. Get both halves of pasta dough out of the fridge. Unwrap dough, dust with flour, then dust rollers in machine. Roll dough through thickest setting of pasta machine a couple of times, then dust dough and rollers again. Roll dough through second thickest setting a couple of times. Repeat this cycle until pasta dough is thin but not too thin. (My pasta roller’s thickest setting is 1 and the thinnest is 9. I stopped rolling my dough at about 5-6. Make sure you keep dusting with flour so nothing sticks and when the dough gets too long to handle, cut it in half.)

Once you have finished rolling the first half of dough, lay it out flat on a clean surface then cover with a piece of cling film or clean tea towels so it doesn’t try out. Then roll the remaining half of dough.

Use a pastry cutter (I used a circle pastry cutter that had a 6-7cm diameter) to cut circles out of pasta, leaving as little space between each cut as possible. Spoon about 1 teaspoon of pumpkin spice mix onto half of pasta disks.

Use a pastry brush to brush the egg wash on the edges of your pasta. Then lay the other pasta disks over the top. Pinch edges so pumpkin mixture is firmly sealed in.

Use clean paintbrush to lightly dab red food colouring on the ravioli to get a blood effect. Set ravioli aside and again, cover to prevent it from frying out.

Put 5 liters water and 2 teaspoons of salt in a pot then bring to a boil. Add ravioli. Boil for about 2 minutes. Use a slotted spoon to take them out.

For the spiced crème Anglaise, whisk sugar and egg yolks in a large bowl until pale in colour.

Put milk, vanilla, cardamom pods, star anise, nutmeg and cinnamon in a pot. Put pot over high heat and scald milk (turn heat off as soon as it starts to boil). Let spices infuse in the milk for 1–2 minutes.

Whisk egg yolk mixture while slowly pouring in the hot infused milk. Once all milk is incorporated, put custard mixture back in the pot.

Heat the crème anglaise over low heat while continuously stirring. After about 5–10 minutes, the crème anglaise should be thick enough to coat the back of the spoon. Use a sieve to strain the crème anglaise in a bowl. Sauce is ready for dipping.

This dessert is served best warm so you can use a slotted spoon to plunge the ravioli back into hot water for 10 seconds before serving. You can also heat creme anglaise in a bowl over a water bath very lightly so it’s just warm.

Add the garlic and stir for one minute. Add the beer and let reduce by half, stirring as you go.

Add the pumpkin puree and stock. Stir the soup, then reduce the heat to medium-low and cover the pot. Simmer the soup for 30–40 minutes, stirring occasionally, until the vegetables are very tender.

Using a blender or food processor, puree the soup until it is very smooth. Return to the pot over medium heat, and stir in all three cheeses. Taste the soup and adjust the seasoning; add salt and pepper to your preference. If the soup seems too thick at any point, add more stock to thin it out.

Serve when the cheeses have melted into the soup. Top with some pumpkin seeds for crunch and cuteness. Enjoy!

Add flour, baking powder and cream of tartar. Mix well. Wrap in plastic and place in freezer for 25 to 30 minutes

Heat oven to 375ºF. Grease cookie sheets lightly. Divide dough in half and roll out to 1/4-inch thick on lightly floured surface. Cut into shapes and sprinkle with granulated sugar.

Bake 7 to 8 minutes or until edges are lightly browned. Cool on rack. Decorate with black gel icing.

These are super easy to make, decorate and transport to all your Halloween parties!

In a medium-sized bowl, whisk flour, cocoa powder, espresso powder, and salt; set aside.

In a large bowl, whisk melted butter, sugar, and vanilla extract until combined. Add eggs, one at a time, whisking (stirring with a spatula is fine, too) after each addition. Gradually add dry ingredients and stir until thoroughly combined. Stir in chocolate chips.

Spread half of the batter over the bottom of the prepared pan. Layer Oreos on top of batter in 5 rows of 4 Oreos. Pour remaining ½ of batter over tops of Oreos and spread evenly, making sure cookies are covered completely.

Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs and a small amount of batter when inserted. Transfer pan to a cooling rack to cool.

Once pan is cool enough to handle, remove brownies from the pan (with the parchment paper) and place on the cooling rack to allow to cool completely.

Once brownies are completely cool, use a sharp knife to trim the edges. Use a round cookie cutter (mine was 3 inches but feel free to use whatever size you desire) to cut out 6 circles (I also used a small cutter to cut out circles from brownie scraps).

Place circles on a sheet of wax paper and set aside while making ganache.

For the ganache:
Place chocolate chips and espresso powder (if using) in a small/medium bowl. Heat cream in microwave on high for 30 seconds, or until hot. Pour cream over chocolate chips and let sit for 2 minutes.

After 2 minutes, whisk mixture until completely smooth; set aside.

To assemble, melt the white chocolate and place in a small plastic resealable bag. Set aside.

Spoon some ganache on top of each brownie (I did about 2 spoonfuls, but use however much you desire) and spread evenly over the top (it’s okay if some ganache drips over the sides).

Place two candy eyes on each square, then, snip a small corner off the bag with the chocolate and pipe onto each brownie in criss cross patterns to create the bandages (see video in post if you want a visual guide), avoiding the eyes.

Allow brownies to sit at room temperature for about an hour before transferring to a serving plate and serving. Enjoy!

Pour over glasses filled with ice. Garnish with an orange slice and serve.

Cut delicata squash in half, and using a small teaspoon, scoop out the seeds. Cut squash into 1/4 inch thick rings.

Mix coconut oil, maple syrup, adobo sauce (or mashed chipotle peppers), and a pinch of cinnamon if using, until a homogeneous sauce forms.

Spread the sesame seeds on a flat surface. Dip each ring in the sauce and remove the excess. Press into the sesame seeds on both sides.

Arrange the rings onto a well greased baking sheet and drizzle liberally with more oil, or use an oil spray for easier distribution. Cover with foil, and roast for 20 minutes. Remove the foil and roast for another 20 or so, until squash is tender on the inside, and crispy on the outside.

Remove from refrigerator. Add tequila, stirring until well incorporated.

To make the rambutan cups, take a paring knife and cut through the skin of the rambutan all around, being careful not to cut the flesh of the fruit that lies about 1/8 inch underneath the skin. Remove the fruit, and reserve for another use.

Place halves of rambutans on your serving platter, making sure that they’re all level. Stir the shooter mixture again, and transfer to a vessel that you can easily pour out of, like a pyrex glass measuring cup (with a spout).

Carefully pour the shot mixture in the rambutan halves. Serve to your guests!

Place egg whites in a large glass bowl. Using a stand mixer or handheld mixer, whisk until they form peaks. Slowly add sugar, about ¼ cup at a time, while you continue to whisk with a mixer until glossy.

Spoon mixture into the baking sheet and dab with green food coloring (I used a toothpick). With the back of a spoon, swirl the food coloring in a circular motion to blend in. Add extra food coloring to some, for a darker shade and intense swirls.

Bake for 30 minutes, though depending on the size of the meringues, it might take longer. As soon as the bottom starts to brown and body has hardened, remove from oven and place the goggly eyes. Allow to cool completely before serving.

In a small bowl, whisk together flax meal and warm water and place in the refrigerator to gel while you make the cheesecake.

Place soaked cashews into a high-powered blender (make sure you drained the water into the sink first!) along with the remaining ingredients for the cheesecake (not including the flax egg in the refrigerator). Puree until thick, smooth and creamy, scraping down the sides as necessary. Set aside while you make the crust. (You want to be able to pour the cheesecake onto the crust as soon as it’s out of the oven, which is why it’s best to prepare it first.)

For the crust, in a large bowl, beat together coconut oil and maple syrup until smooth. Stir in coconut flour, cocoa powder and a pinch of salt until well mixed.

Distribute the dough by lightly heaping teaspoonfuls among the wells of a 12-cavity mini-cheesecake pan, pressing out evenly. Bake until crust just appears set, about 5 minutes.

When the crust has about 2 minutes left to bake, transfer cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them in the refrigerator as long as possible, so they can really gel up. Stir until flax is evenly mixed into the cashew cream.

Remove the crusts from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to pack it back down flat, making sure you don’t leave any cracks.

Immediately fill each cavity with the pumpkin cashew mixture, just over 3/4 full. Bake until cheesecakes have slightly risen and the outside appears set and firm, but just a small circle in the center still appears slightly jiggly, about 11–12 minutes. Remove from the oven and let cool completely on the counter. Then cover and refrigerate at least 6 hours to overnight to completely set.

Once set, place the chocolate and coconut oil and in small, microwave-safe bowl and melt in the microwave using 30-second intervals on half power, stirring between each interval, until smooth and melted. Drizzle the chocolate over each cheesecake to create a Jack-O-Lantern face (I put my melted chocolate in a small squeeze tube to make it easier).

Stick a mint sprig in the top of each pumpkin to create the stem. Devour.

Notes:
1. I buy my cashews pre-roasted. If you’re aren’t, stick them in a 400ºF oven for just a few minutes, until lightly golden brown.
2. I’ve made this crust with different brands of coconut flour and, to get 31g, some brands need less than 6 tablespoons. So, I strongly urge you to weigh your flour to make sure you get perfect results.