Doing Things A Little Differently This Halloween

We all love a treat and even though this years Halloween shall be a little different, we thought we'd compile a few things to do and make this Halloween. 

We may not be able to go trick or treating, but we can hold a safe socially distanced bonfire night, or cookout with the rule of 6 family members. 

Charlie - Dungaree

Or you could have a picnic with all those cookies, spice pumpkin lattes you made with our favouite recipe here: 

Homemade Halloween sugar cookies, topped with royal icing and perfectly decorated with Halloween sprinkles!

You will need:

16 ingredients

Refrigerated

• 1 Egg, large

Baking & spices

• 2 3/4 cups All-purpose flour
• 2 tsp Almond extract, pure
• 1 tsp Baking powder
• 1 Food coloring
• 1 1/4 cup Granulated sugar
• 2 tbsp Meringue
• 3 cups Powdered sugar
• 1 tsp Sea salt, fine
• 1 tsp Vanilla extract, pure

Dairy

• 1 cup Butter, unsalted
• 3 tbsp Half and half

Desserts

• 1 Candy eye decals, Small
• 1 Nonpareils, Small or jumbo

Liquids

• 3 oz Water

Instructions

In a mixing bowl, whisk together flour, baking powder and salt. Set aside until ready to use.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1-2 minutes. Alternatively, use a large mixing bowl and a handheld mixer. Add the sugar and beat on medium-high speed once again until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and mix briefly once again. 

Add the egg and mix on medium speed until well-incorporated. Add the half and half, along with both the vanilla and almond extract and mix once more.

Add the flour in 3 separate additions, mixing on low after each addition. Do not over-mix. Divide the dough into two rounds and lay each atop a sheet of plastic wrap. Flatten into a disk shape, wrap and refrigerate until chilled, no less than 1 hour. The dough can be made a day in advance.

Preheat the oven to 350° and have ready cookie sheets lined with either parchment paper

One at a time, lay the disks atop a large floured work surface. Lightly flour each side of the dough round. Begin rolling, from the middle outward in each direction, shifting the dough slightly after each roll to avoid sticking. Do this until the dough is a 1/4” in thickness. Cut out dough into desired shapes.

Transfer the cookies to the prepared cookie sheets, spacing them at least 1 inch apart. Bake until the outer edges are just tinged with golden-brown, about 8-10 minutes. Remove from the oven and allow to cool completely before icing.

For the Royal Icing:

Have ready a piping bag fitted with a round tip.

In the bowl of a stand mixer, combine powdered sugar, meringue powder, water and extract. Begin mixing on low until powdered sugar has absorbed the liquid ingredients, then increase speed to high. Alternatively, use a large mixing bowl and a handheld mixer. Mix for 2-3 minutes or until the icing is the consistency similar to toothpaste.

To ensure the icing is the right consistency, test it by allowing icing to drip from the paddle attachment or beaters. It should take about 30 seconds before the fallen icing loses its shape and melds into the rest of the icing.

If colouring the icing, add the food colouring now. 

To apply the icing to the cookie, pipe a line of icing about an eighth of an inch from the edge of the cookie. This is also called outlining. Do not pipe directly on the edge. Then, pipe in a tight and compact zig-zag pattern to fill the inside of the cookie. This is also called flooding.

Decorate with sprinkles and decals while the icing is still wet. Set aside and allow to set for at least 4 hours, but preferably overnight.

 

Credits: https://www.theanthonykitchen.com/halloween-sugar-cookies-made-to-party/

Tips for using royal icing - select your icing. Make up a batch of royal icing in a bowl and just dip the face of the cookie in it. This is great fun for getting the kids involved.

 If you like sprinkles and candy, it to create add more colour and detail to your cookies

 

Cookie cutters can be so useful, for interesting shapes makes  your cookies look well put together. (for the bake off pro)

If you want to go a step further, you could also buy candy eye decals for that perfect finish or pipe them from a non-plastic tube - for tips on how to use a piping tube, see here https://www.thekitchn.com/how-to-use-a-piping-bag-224064

If  cooking is not your thing,why not take a trip to the pumpkin fields and decorate with the kids when you get home 

 

Sincerely Madia & Matilda 

National Gingerbread House Day #Foodie

Happy National Gingerbread House Day!

To celebrate national gingerbread house day, we're sharing with you a festive recipe for building your very own gingerbread house.

We love this easy Mary Berry gingerbread recipe:
If you want to read the original more in depth recipe click here.


Ingredients:

For the Gingerbread:
375g unsalted butter
300g dark muscovado sugar
150g golden syrup
900g plain flour
1 tbsp bicarbonate of soda
2 tbsp ground ginger

For the icing:

3 free-range egg whites

675g icing sugar, sifted

3 tsp lemon juice

For the decoration:

Boiled sweets

Chocolate buttons

Jelly sweets

Chocolates

Powder icing sugar

Cake board

Method:

Preheat your oven to 200°C or 180°C for a fan assisted oven.

In a large pan, melt together the butter sugar and syrup.

In a separate bowl, sieve the flour, bicarbonate of soda and ground ginger together.

Make a well in the centre and pour in the liquid butter mixture. Stir it in and, when cool enough to handle, knead into a stiff dough.

Next divide the dough into five equal pieces, then divide one of those into two - so you have six pieces of dough in total.

Roll out each piece of dough out on to a sheet of parchment paper to ¾cm thickness.

Using a template, cut the pieces to make the sides and roof of the house.

Using a sharp knife, cut out the windows, doors and star shape on the back.

Place the doors on a separate tray and re-roll the offcuts to make a chimney.

Slide onto baking trays and bake for 8 minutes or until even in colour.

To make glass windows in your gingerbread house, crush up some boiled sweets (any colour you desire) and place them in the windows. Place these pieces back in the oven until the sweets have melted.

Leave the gingerbread to cool completely before decorating.

Time to decorate!

You can be as creative as you want with the decoration of your gingerbread house. It can be covered in colourful sweets or iced and decorated in a more traditional style - it's completely up to you!

To make the icing, whisk the egg whites until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white.

Next, to create roof tiles, spoon the icing into a piping bag and pipe small dots on the back of the chocolate buttons and stick onto the roof of the ginger bread house.

Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board with a snow effect and to create a base to stick the house on to.

Pipe some icing along the wall edges and join the house together on an iced cake board. Leave the icing to dry for a minimum of four hours, but preferably overnight.

Once dry, stick the roof onto the walls of the house. If you want your gingerbread house to look especially Christmassy, place a couple of fake tealights or nightlights inside before adding the roof. The light will shine through the boiled sweet windows and make it look like a real home.

Pipe some icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Once you have finished decorating, dust the house with icing sugar for the final snowy touch.

The rest is up to you! Go crazy with colourful jelly sweets or make some gingerbread characters or trees to accompany the house.

This gingerbread house makes the perfect Christmas decoration, you could even give this to someone as an amazing gift!

If you decide to follow this recipe make sure to let us know by tagging #MadiaMatilda and #GingerBreadHouseDay

Sincerely Madia & Matilda

  

Foodie - Vegan Cinnamon Doughnuts

Vegan Cinnamon Doughnuts

Ingredients

For the batter1 1/4 cup plain flour
2 teaspoons pumpkin pie spice/all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla
​
For the Cinnamon Sugar Coating
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon

The recipe

Preheat the oven to 180°C and grease the doughnut tin.

In a large bowl mix the flour, spices, baking powder and salt. In another bowl lightly whisk the brown sugar, almond milk, pumpkin pureé, coconut oil and the vanilla.

Next combine the dry ingredients into the wet ingredients a little at a time, this should result in a thick batter.

Then, using a spoon to fill the tray, make sure that the mixture is evenly distributed in each mould. 

Bake for 10-12 minutes.

Leave to cool on a wire rack and prepare the sugar coating.

In one bowl, mix the sugar and cinnamon, in another pour the coconut oil or vegan butter. Make sure the oil/butter is a liquid but not too hot.

Once the doughnuts are suitably cooled, dip one side into the oil/butter and then straight into the cinnamon sugar mix.

If they last long enough, you can display them on a cake plate or stand.

If you want to find out more information about this recipe, click here. #madiamatilda if you would like to share your creations with us

Sincerely Madia & Matilda

#Foodie - Mulled Wine

Winter Warmers for the Cold Season

Got cold in your bones that just won't shift? (Bit dramatic for the UK, I know. Play along, please). Maybe you just need a mug of something warm to thaw your fingers? A good glug of something hot and delicious to lift wet-winter blues? We got you, homies. Read on for Christmas drinkies that Father C. would dive head-first down the chimney for. 

Image courtesy of Jamie Oliver's website

Marvellous Mulled Wine

This recipe comes courtesy of the GB food guru himself, Jamie Oliver. He asks you to make your own spicy, orangey mix yourself, but if you're not into that, you can buy mulled wine mixes from pretty much anywhere. This recipe serves about 10.

1. Peel 2 clementines, 1 lime and 1 lemon
2. Put 200g caster sugar into a large pan over a medium heat, then add the peels and the juice of both clementines
3. Add 6 whole cloves, 1 cinnamon stick and 3 fresh bay leaves to the mix. Grate in 10-12 gratings' worth of nutmeg (or use a teaspoons ground nutmeg) and  halve a vanilla pod lengthways and add to the pan
4. Pour in just enough red wine to cover the sugar (Jamie recommends an Italian wine such as Chianti) and stir well. 2 bottles of red wine are required for this recipe
5. Let the mixture simmer until the sugar has dissolved, then bring to the boil. Keep it boiling for 4-5 minutes, or until you have a "beautiful thick syrup". As Jamie says, creating this syrup will help the ingredients to blend well with the wine, while the heat of the syrup will ensure most of the alcohol is persuaded to leave the rest of the wine when it's added
6. When you're syrup is lovely and thick, turn the heat down to low and add 2 star anise and the rest of your wine
7. Gently heat the whole lovely lot until it's "warm and delicious", then serve in heat-proof glasses

Image courtesy of Café Delites blog

Cheeky Hot Chocolate

Our Nutella Hot Chocolate recipe is adapted from a blog called cafedelights, run by a very lovely Australian. 

1. Heat 1 litre of milk in a medium-sized saucepan on a medium-high heat until steaming
2. Add 2 tablespoons of Nutella or a similar chocolate hazelnut spread, 2 tablespoons unsweetened cocoa powder and 2 tablespoons of sugar or another sweetener. Whisk the mixture until combined and dissolved
3. Bring to a simmer and then remove from the heat
4. Serve the hot chocolate with your choice of toppings, if using. This could be: a healthy dollop of Nutella, a few mini-marshmallows, chocolate chips or crushed hazelnuts. Up to you!

Image courtesy of Tasty Yummies blog

Egg-cellent Vegan Eggnog

Yes, it's possible. Yes, you may be amazed! But don't take our word for it— make it yourself! Thanks to the Tasty Yummies blog for this recipe.  

1. 470ml cashew milk, or other non-dairy milk of choice
2. 115ml coconut milk
3. 4-6 Medjool dates
4. 1 teaspoon vanilla extract
5. 1 teaspoon freshly ground nutmeg
6. pinch of ground cinnamon
7. pinch of ground cloves
8. pinch of salt

It's just a matter of chucking all the above ingredients in the blender and off you go! Let us know how it turns out! 

Mmm, Mince Pies

Such a classic deserves a place on every Christmas recipe list. Here's Nigel Slater's recipe for "perfect" mince pies. The recipe's a bit long to include here, but follow the link to view it in full.  

Happy making and baking folks! Please get in touch with pics of your delicious drinks and pies, we'd love to see them!

 

Sincerely Madia & Matilda

Halloween! All the fun starts with the Prep!

Welcome to Madia & Matilda's

Halloween Party

Halloween isn't just for kids. We're excited to bring you a post all about the world's favourite Autumn festival— for adults! Step this way for boozy Halloween beverages, delicious pumpkin treats, and some amazing outfit ideas that are too good to only wear on Halloween!

Disturbing Drinks

Our first recipe is a cocktail that Snow White's evil stepmother would be proud of. Cosmopolitan magazine calls it called Poisoned Apple Pie... 

• Add 2 oz. dark rum, 1/2 oz. heavy cream, 1/2 oz. of cinnamon syrup and 1 medium egg white to a cocktail shaker without ice
• Shake it up! 30 seconds should do it. Next add ice, then shake again to chill through
• Strain the mixture into a glass and top up slowly with sparkling apple juice (Cosmo recommends the IZZE brand, but we suspect another one would work just as well) 
• For that wicked finishing touch, add a little ground cinnamon powder and 2 pinches of activated charcoal powder. Seriously, it looks amazing! Get some here.

The evil-looking Poisonous Apple Pie cocktail, courtesy of Cosmopolitan magazine

Halloween in the Tropics. Our next offering is a calming tonic for the evil stepmother after she hears that Snow White is still the fairest of them all. The Food Network calls this one a "brew to chill out stressed witches". After an evening of small ghosts hanging on the doorbell, you're going to need it!

• Mix 30ml pineapple juice with 30ml cranberry juice in a pewter cauldron (we recommend using a pewter cauldron, size 2. Buy from Potage's: first shop on the left after the Three Broomsticks, on Diagon Alley)
• Add 60ml lemonade. Stir clockwise 3 times
• Pour into 4 glasses
• Just before drinking, add one shot (40ml) of Malibu coconut rum to each glass

Green Slime Soda, a non-alcoholic drink for tiny vampires, or grown-up zombies who have to drive home after the party!

• Stir 3 tablespoons of sugar into 1/4 cup of lime juice
• Add 1 cup of sparkling water and give it all a stir
• Measure one scoop of lime sherbet or lime sorbet and add to the drink. Stir well and serve

Other tips and tricks:

• We love the idea of mixing a little red food colouring into golden syrup in a shallow bowl and dipping the rim of a glass into it. It should look as if there's blood dripping down your glass!
• Food-grade dry ice cubes add drama to cocktails
• You could try adding slices of blood orange to your glasses when serving, either to line the inside of the glass or as a garnish on top of the glass

Spooky Treats

Pumpkin everything! Bring it on! What Halloween gathering would be complete without some delicious homemade bakes? Not ours, no way! So put on The Monster Mash at full blast and get making.

Pumpkin Puree

Use this as the pumpkin-y base to all your baked pumpkin-y delights!

• Preheat your oven to 170℃/gas mark 3
• Take a small-medium pumpkin and chop the top off, where the stalk is/would be. (It's best to use pumpkins which are grown to be eaten, rather than the ones that are grown to be carved)
• Chop the whole pumpkin in half vertically, right down the middle. Remove the seeds and stringy bits with a spoon. Don't throw the seeds away! You can roast them later
• Next, chop each half in half again, lengthways. Repeat with the other half of the pumpkin, so you end up with four chunks of pumpkin which look a bit like giant orange slices
• Pop the pumpkin wedges on a baking tray and into the oven for about 45 minutes, or until they go a bit brown on the edges
• Remove the skin from the pumpkin slices while they're still warm, scraping an flesh leftover on the skin off with a knife
• Whizz up the flesh in a blender or food processor. If the mixture looks dry, add a little water. If it's too wet, strain it gently through a muslin cloth or similar
• Use immediately or freeze. This puree keeps for a good 6-8 months, so feel free to carve up more than one pumpkin and put the lot into the freezer for use at a later date. For more about this recipe, see this fab blog post from The Pioneer Woman

Using your pumpkin puree

Put your beautiful puree to good use! How about these spiced pumpkin cookies, perfect for a cold evening...

You will need: 

• 300g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 125g butter, softened
• 300g caster sugar
• 250g pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract  

Method: 

• Preheat your oven to 180℃/gas mark 4. Combine the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ground cloves and salt; then set aside
• In a medium bowl, cream together the butter and caster sugar. Add the pumpkin puree, egg and vanilla extract to the butter mixture, and beat until creamy. Mix in the dry ingredients. Drop tablespoons of the mixture onto the baking tray and flatten slightly with the back of the spoon
• Bake for 15 to 20 minutes or until golden brown. Remove from the oven, cool and devour. How easy is that?! Thanks to All Recipes for this great one.

The Costume Competition

It's a Halloween party, after all! Here are our top picks for the Autumn Season...

Presenting our wonderful, versatile Emily dress! You can layer her up by wearing a woolly sweater or top underneath (it is October after all), or dress her up by adding... whatever you want! Bats' wings, devil horns, a veil, you name it. This dress is the perfect sustainable canvas: not blank, but adaptable. Get it here.

Emily dress

Dracula's Bride? More like Dracula himself in female form. If you're after a perfect Halloween dress with just the right amount of drama, look no further: our Rosemary dress has it all. Buy it here and channel your inner Wednesday Addams. You know she's in there!

Well, that's all from us! Hope you have a kooky, spooky Halloween! Please get in touch with pics of your Halloween outfits, drinks or bakes, we'd love to hear from you!

Sincerely Madia & Matilda