📢 FOLLOW US ON INSTAGRAM! 💗📸

🍰 Love sweet and savory recipes? 😍
Come and follow us on Instagram for even more delicious ideas! 🧁🍕🍝

✨ Sweet treats
🍫 Chocolate desserts
🥐 Tasty recipes
👩🏻‍🍳 Inspiration for your kitchen

📲 FOLLOW US HERE! ❤️

📸 Instagram: https://www.instagram.com/homecooked.recipes/?utm_source=ig_web_button_share_sheet

💌 Thank you for your support! 🫶🏻
Let’s cook something delicious together! 🍓🥧

CHOCOLATE AND PUMPKIN CAKE 🎃🍫 (20 cm cake tin, serves 6)

A soft chocolate and pumpkin cake topped with chocolate frosting and a spiderweb design, perfect for Halloween! 🕸️

🛒 Ingredients

• 200 g butternut squash
• 20 g water
• 110 g brown sugar
• 100 g vegetable oil
• 100 g milk
• 25 g unsweetened cocoa powder
• 200 g flour
• 16 g baking powder
• 200 g mascarpone
• 30 g icing sugar
• 30 g dark chocolate, melted
• 5 g yellow food colouring
• 3 drops red food colouring

👩‍🍳 Method

1️⃣ Cut the squash into cubes and place it in a microwave-safe bowl with 20 g of water. Cover and microwave at 800 W for about 10 minutes, until soft. Alternatively, steam it or roast it wrapped in foil.

2️⃣ Mash the cooked squash until smooth. Add the brown sugar and mix, then stir in the oil and cocoa powder. Add the milk, gradually mix in the flour, and finally add the baking powder. Stir until smooth.

3️⃣ Pour the batter into a greased, parchment-lined 20 cm cake tin. Bake in a preheated fan oven at 180°C (350°F) for 35-40 minutes, checking with a toothpick. Leave the cake to cool completely.

4️⃣ Mix the mascarpone with the icing sugar until smooth. Take 2 tablespoons of the cream and add the yellow and red food colouring, mixing until orange.

5️⃣ Stir the melted dark chocolate into the remaining cream. Spread the chocolate frosting over the cooled cake and transfer the orange cream to a piping bag.

6️⃣ Pipe 3 concentric circles on top of the cake using the orange cream. Drag a toothpick from the centre towards the edges to create a spiderweb pattern.

😎 Finishing and serving

Refrigerate the cake for about 30 minutes before serving to help the frosting set. Store covered in the refrigerator for up to 2-3 days. You can bake the cake base the day before and decorate it once completely cool.

#ChocolateCake #PumpkinCake #HalloweenRecipes #HomemadeDesserts #ChocolateDessert #PumpkinDessert

📦 Ready-to-Ship Research Peptides | LingChuan Bio

Reliable, Long-term Peptide Source
We stock pharmaceutical-grade lyophilized powders with consistent 99%+ batch purity.

🔥 Current Active Research Stock:
• Metabolic & GLP-1: Tirzepatide / Retatrutide / Semaglutide
• Recovery & Tissue: BPC-157 / TB-500 / KPV
• Anti-Aging & Cellular: GHK-Cu / Epithalon / NAD+
• GH Secretagogues: CJC-1295 / Ipamorelin
• And more products

🛡 Why Choose Us?
• Batch-specific third-party COAs
• Stealth worldwide logistics with guaranteed delivery
• Direct USDT/Crypto payments

Tap below to view full stock lists, COA reports, and private pricing:
👉 [Click Here to Join Channel]

🌐 LingChuan Bio Website
PepChat Channel
LingChuan (Telegram)
Joe (WhatsApp)
Simon (WhatsApp)

⚠️ All materials sold strictly for laboratory R&D purposes.

☕ SOFT MASCARPONE AND COFFEE CAKE (24 cm cake tin, serves 8)

Soft, fluffy and filled with a delicious coffee aroma, this cake is perfect for breakfast or a sweet afternoon treat! 😍

🛒 Ingredients

• 4 eggs
• 230 g sugar
• 250 g mascarpone
• 100 ml hot, strong espresso coffee
• 380 g all-purpose flour
• 16 g baking powder
• Powdered sugar, as needed, for decorating

👩‍🍳 Method

1️⃣ Beat the eggs: crack the eggs into a bowl, add the sugar and beat with an electric mixer until thick, pale and fluffy.

2️⃣ Add the mascarpone: mix in the mascarpone until the batter is smooth.

3️⃣ Pour in the coffee: add the hot, strong espresso and mix until well combined.

4️⃣ Add the dry ingredients: gradually incorporate the flour, mixing as you go. Add the baking powder and combine well.

5️⃣ Bake: pour the batter into a greased and floured 24 cm cake tin lined with baking paper on the bottom. Bake in a preheated conventional oven at 175°C (347°F) or a fan oven at 165°C (329°F) for about 45 minutes. Check with a toothpick before removing from the oven.

6️⃣ Decorate: let the cake cool until slightly warm, remove it from the tin and dust with powdered sugar.

😎 Finishing and serving

Allow the cake to cool completely before slicing so it holds its shape while staying soft and fluffy. For an extra indulgent version, add 125 g chocolate chips to the batter. You can also use decaffeinated coffee or roasted barley coffee for a different flavour! ☕

#coffeecake #mascarponecake #softcake #homemadebaking #dessertrecipes #breakfastideas

Here’s our Facebook page 🍰 Follow us for more delicious recipes, sweet treats, and savory dishes! ❤️

MUMMY HALLOWEEN BROWNIES 👻 (8 brownies)

Soft, chocolatey brownies decorated with white chocolate bandages and spooky little eyes, perfect for Halloween! 🎃

🛒 Ingredients

For the brownie batter:
• 3 eggs
• 130 g brown sugar
• 160 g softened butter
• 120 g plain flour
• 40 g unsweetened cocoa powder
• 8 g baking powder
• 140 g melted dark chocolate
• Fine salt, to taste

For decorating:
• 100 g white chocolate
• 15 g butter
• White candy-coated sweets, as needed
• Melted dark chocolate, as needed

👩‍🍳 Method

1️⃣ In a bowl, whisk the eggs with the brown sugar and a pinch of salt. Add the softened butter and mix with a whisk until smooth.

2️⃣ Sift in the flour, cocoa powder and baking powder. Mix well, then add the melted dark chocolate and stir until fully combined.

3️⃣ Pour the batter into a 21 x 14 cm rectangular baking tin lined with parchment paper and smooth the surface. Bake in a preheated conventional oven at 180°C (350°F) for about 30 minutes, or in a fan oven at 170°C (340°F) for the same time. Check doneness with a toothpick.

4️⃣ Allow the brownie base to cool slightly, then remove it from the tin and trim the edges. Cut into 8 rectangles and leave to cool completely.

5️⃣ Make the eyes using the white candy-coated sweets. Draw a small circle in the centre of each one with melted dark chocolate and leave to set for a few minutes.

6️⃣ Melt the white chocolate with the butter in the microwave in short intervals, stirring until smooth. Transfer to a piping bag and drizzle zigzag lines over the brownies to create mummy bandages. Add the eyes and leave the decorations to set.

😎 Finishing and serving

Let the decorations set completely before serving. Children can help make the eyes and bandages for a fun Halloween activity. Store the brownies in an airtight container at room temperature for about 3 days. 🎃

#Brownies #HalloweenTreats #HalloweenDesserts #MummyBrownies #ChocolateDesserts #HomemadeSweets

🎃 SOFT PUMPKIN CAKE 🧡 (28 cm cake pan, serves 8)

A soft, fragrant pumpkin cake with crunchy chopped hazelnuts and a fun Halloween pumpkin decoration. The perfect autumn treat! 🍂

🛒 Ingredients

• 4 eggs
• 220 g sugar
• 150 g vegetable oil
• 100 g cornstarch
• 300 g all-purpose flour
• 16 g baking powder
• 50 g chopped hazelnuts
• 300 g peeled and cleaned pumpkin
• Powdered sugar, as needed for decoration

👩‍🍳 Method

1️⃣ Prepare the pumpkin: finely grate the cleaned pumpkin using the small holes of a grater. Set aside.

2️⃣ Make the batter: in a large bowl, beat the eggs and sugar with an electric mixer until well combined. Add the vegetable oil and continue mixing.

3️⃣ Add the dry ingredients: gradually mix in the cornstarch and flour. Add the baking powder and stir until the batter is smooth.

4️⃣ Finish the batter: fold in the grated pumpkin using a spatula. Add the chopped hazelnuts and mix well.

5️⃣ Bake: pour the batter into a greased and floured 28 cm cake pan lined with parchment paper on the bottom. Level the surface and bake in a preheated fan oven at 170°C (340°F) for about 45 minutes. For a conventional oven, bake at 180°C (355°F) for about 45 minutes. Check doneness with a toothpick.

6️⃣ Decorate: let the cake cool completely before removing it from the pan. Place a Halloween pumpkin stencil on top and dust with powdered sugar. Carefully lift the stencil to reveal the design.

😎 Finishing and serving

Serve the cake once completely cool to preserve its soft texture and neat decoration. You can replace the hazelnuts with other chopped nuts or add chocolate chips for extra sweetness. Store under a cake dome or in an airtight container at room temperature if the room is not too warm. 🎃

#PumpkinCake #HalloweenBaking #HomemadeCake #AutumnRecipes #HazelnutCake #HalloweenTreats

HALLOWEEN GRAVEYARD DESSERT CUPS 🎃 (4 servings)

A delicious chocolate mousse topped with tombstone-shaped cookies, perfect for a Halloween party! 🪦

🛒 Ingredients

For the mousse:
• 150 g dark chocolate
• 500 g mascarpone
• 100 g powdered sugar
• 200 g fresh cream

For decoration:
• 30 g melted dark chocolate
• 4 oval-shaped cookies
• Crumbled cocoa cookies, as needed

👩‍🍳 Instructions

1️⃣ Break the dark chocolate into pieces and melt it in the microwave. Let it cool slightly.

2️⃣ In a bowl, beat the mascarpone and powdered sugar with an electric mixer until smooth.

3️⃣ Add the melted chocolate and mix until evenly combined. Pour in the fresh cream and beat until incorporated.

4️⃣ Use the melted chocolate reserved for decoration and a piping cone or piping bag to write “RIP” on the oval cookies.

5️⃣ Spoon the mousse into small dessert cups, leaving about 1 cm of space at the top. Gently insert the decorated cookies.

6️⃣ Sprinkle the crumbled cocoa cookies over the surface to create a soil effect, then lightly level the topping.

😎 Finishing and serving

Use dessert cups about 8 cm in diameter for a well-proportioned tombstone effect. Prepare them a few hours ahead and keep them refrigerated until serving. Store covered in the refrigerator for up to 2 days. 🎃

#HalloweenDesserts #ChocolateMousse #HalloweenRecipes #DessertCups #GraveyardDessert #EasyDesserts

HALLOWEEN COOKIES 🎃 (about 50 cookies)

Buttery shortbread cookies decorated with chocolate, hazelnut spread and colorful sprinkles. Perfect for a spooky Halloween treat! 👻

🛒 Ingredients

For the cookie dough:
• 2 eggs
• 160 g sugar
• Vanilla extract, to taste
• Fine salt, to taste
• 180 g melted butter
• 500 g flour
• Extra flour for dusting

For the filling and decoration:
• Hazelnut spread, as needed
• Melted dark chocolate, as needed
• Colorful sprinkles, as needed
• Sugar eyes, as needed

👩‍🍳 Instructions

1️⃣ In a bowl, mix the eggs with the sugar, salt, vanilla extract and melted butter using a fork.

2️⃣ Gradually add the flour, mixing first with a spatula and then kneading by hand until a smooth dough forms.

3️⃣ Wrap the dough in cling film and refrigerate for 30 minutes.

4️⃣ Roll out half the dough on a lightly floured sheet of baking paper to a thickness of 4-5 mm. Cut out Halloween shapes and repeat with the remaining dough, keeping it refrigerated until ready to use.

5️⃣ Arrange the cookies on a baking tray lined with baking paper. For the pumpkin cookies, leave half whole and cut out eyes, a nose and a mouth from the other half. Bake in a preheated conventional oven at 170°C (340°F) for about 12 minutes. Allow to cool.

6️⃣ Spread hazelnut cream on the whole pumpkin cookies and top with the cut-out ones. Decorate the bats and spiders with melted chocolate and sugar eyes. Cover the coffin cookies with melted chocolate and add colorful sprinkles.

😎 Finishing and serving

Let the chocolate set for about 10 minutes before serving. For a chocolate variation, replace 30 g of flour with 30 g of unsweetened cocoa powder. Store the cookies in an airtight container or a tin for 7-8 days, away from heat. 🎃

#HalloweenCookies #HalloweenDesserts #HomemadeCookies #ShortbreadCookies #HalloweenRecipes #DecoratedCookies

HALLOWEEN CHOCOLATE SPIDER WEBS 🕸️ (as many as you like)

Crunchy pretzels coated in chocolate and shaped into cute spider webs, perfect for Halloween! 🎃

🛒 Ingredients
• Melted dark chocolate, as needed
• Melted white chocolate, as needed
• Pretzel sticks, as needed
• Colorful sprinkles, as needed

👩‍🍳 Instructions

1️⃣ Place the melted dark chocolate in a piping bag with a fine tip. On a sheet of baking paper, pipe a small circle of chocolate.

2️⃣ Arrange the pretzel sticks in a cross, then add more to form an 8-pointed star. Make sure all the sticks meet in the chocolate at the center, adding a little more if needed.

3️⃣ Pipe another small dot of chocolate in the center to secure the pretzel sticks.

4️⃣ Pipe curved lines between the sticks to create a spider web shape. Add a second circle of chocolate lines.

5️⃣ Decorate with colorful sprinkles and repeat the process using melted white chocolate.

6️⃣ Refrigerate the webs for at least 20 minutes, until the chocolate has completely set. Carefully peel them off the baking paper.

😎 Finishing and serving

Use whole pretzel sticks for larger webs or break them in half to make smaller ones. You can also try milk chocolate for a different look. Store the webs in a sealed container in the refrigerator or in a cool place for 5-6 days. 🕷️

#HalloweenTreats #ChocolateSpiderWebs #HalloweenDesserts #HalloweenRecipes #EasyDesserts #HalloweenIdeas

PUMPKIN AND CHOCOLATE MUFFINS 🎃 (12 muffins)

Soft pumpkin muffins with chocolate chips and a delicious cocoa glaze, perfect for Halloween! 🍫

🛒 Ingredients

For the batter:
• 250 g peeled pumpkin
• 180 g sugar
• 2 eggs
• 130 g vegetable oil
• 70 g potato starch
• 250 g flour
• 16 g baking powder
• ½ teaspoon ground cinnamon, optional
• 80 g chocolate chips

For decoration:
• 1 packet of cocoa glaze

👩‍🍳 Instructions

1️⃣ Finely grate the pumpkin and set aside. In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy.

2️⃣ Add the vegetable oil and mix well. Stir in the potato starch, grated pumpkin and cinnamon, if desired.

3️⃣ Gradually add the baking powder and flour, mixing until smooth. Fold in the chocolate chips using a spatula.

4️⃣ Place 12 paper muffin cases in a muffin tin and fill them, leaving about ½ cm of space at the top. Bake in a preheated fan oven at 180°C (350°F) for about 25 minutes. Allow the muffins to cool completely.

5️⃣ Place the unopened glaze packet in boiling water with the heat turned off for 7-8 minutes, following the package instructions. Remove and dry the packet, gently knead it to distribute the glaze evenly, then pour it into a small bowl.

6️⃣ Dip the tops of the muffins into the glaze and let it set. For a Halloween touch, add paper decorations attached to toothpicks.

😎 Finishing and serving

You can replace the potato starch with cornstarch or use the same amount of grated carrots instead of pumpkin. For a gluten-free version, replace the regular flour with rice flour. Store the muffins under a cake dome or in an airtight container and enjoy within 2 days. 🎃

#PumpkinMuffins #HalloweenDesserts #ChocolateMuffins #AutumnBaking #HomemadeMuffins #HalloweenRecipes

PUMPKIN CRUMBLE PIE 🎃 (8 servings, 28 cm cake tin)

A delicious crumbly cake with a buttery crust and a soft pumpkin filling flavored with spices and amaretti cookies! 🍂

🛒 Ingredients

For the filling:
• 400 g cooked pumpkin
• 100 g sugar
• 2 eggs
• 100 ml cooking cream
• Ground ginger, to taste
• Ground nutmeg, to taste
• Ground cinnamon, to taste
• Fine salt, to taste
• 80 g crumbled amaretti cookies

For the crumble:
• 400 g all-purpose flour
• 150 g sugar
• 16 g baking powder
• 120 g softened butter
• 2 eggs

👩‍🍳 Instructions

1️⃣ Cut the pumpkin into pieces and cook it in the microwave for about 15 minutes or in the oven for about 25 minutes, until tender. Mash with a fork or blend, then allow it to cool slightly.

2️⃣ Add the sugar, eggs, cream, ginger, nutmeg, cinnamon and a pinch of salt. Mix well and stir in the crumbled amaretti cookies.

3️⃣ In a bowl, combine the flour, baking powder and sugar. Add the softened butter and eggs, working the mixture with your hands until it becomes crumbly.

4️⃣ Line the base of a 28 cm cake tin with baking paper. Spread half of the crumble mixture over the bottom and press it firmly into the base and sides.

5️⃣ Pour the pumpkin filling over the crust and level the surface. Bake in a preheated fan oven at 160°C (320°F) or a conventional oven at 170°C (340°F) for 25 minutes.

6️⃣ Briefly remove the cake without turning off the oven. Sprinkle the remaining crumble mixture over the top without pressing it down too much. Bake for another 15-20 minutes, until golden. Allow to cool completely before removing from the tin.

😎 Finishing and serving

Let the cake cool completely so the slices hold their shape while the filling stays soft and creamy. Serve at room temperature, with a dusting of powdered sugar if desired. It’s perfect for an autumn afternoon snack or an after-dinner dessert! 🎃

#PumpkinCrumble #PumpkinPie #AutumnDesserts #PumpkinRecipes #HomemadeCake #EasyBaking

PUMPKIN-SHAPED DONUTS 🎃 (8-10 pieces)

Soft, fried pumpkin-shaped donuts coated in cinnamon sugar and filled with delicious chocolate spread! 🍫

🛒 Ingredients

For the dough:
• 275 g Manitoba flour
• 275 g all-purpose flour
• 7 g instant dry yeast
• 60 g sugar
• 200 g milk
• 75 g vegetable oil
• 2 eggs
• 1 packet of vanillin powder
• Grated zest of 1 lemon

For the filling and decoration:
• Chocolate spread, as needed
• Sugar, as needed
• Ground cinnamon, as needed

👩‍🍳 Instructions

1️⃣ In a bowl, combine the Manitoba flour, all-purpose flour, dry yeast and sugar. In another bowl, mix the milk, oil, eggs, vanillin and lemon zest.

2️⃣ Gradually add the dry ingredients to the wet mixture. Mix with a fork, then knead by hand on a floured surface until the dough is smooth and elastic.

3️⃣ Place the dough in a bowl, score a cross on top, cover and leave to rise in a warm place for about 1½-2 hours, or until doubled in size.

4️⃣ Knead the dough briefly and divide it into 8-10 portions. Shape each portion into a ball and tie it loosely with clean kitchen twine to create the characteristic pumpkin segments.

5️⃣ Place the donuts on baking paper, cover with a clean tea towel and leave to rise for another 30 minutes. Heat plenty of vegetable oil and fry the donuts in small batches, turning them until evenly golden.

6️⃣ Drain on paper towels and let them cool slightly. Carefully remove the twine, coat the donuts in sugar mixed with cinnamon, then fill with chocolate spread using a piping bag.

😎 Finishing and serving

Do not tie the twine too tightly, and keep the oil at a moderate temperature so the donuts cook through without browning too quickly. Replace the lemon zest with orange zest if desired, and use your favorite filling. Enjoy them freshly made for the softest texture! 🎃

#PumpkinDonuts #HalloweenDesserts #HomemadeDonuts #HalloweenRecipes #FriedDonuts #ChocolateTreats

HALLOWEEN DONUTS 🕸️ (12 pieces)

Soft and delicious cocoa donuts topped with dark and white chocolate spiderweb decorations! 🎃

🛒 Ingredients

For the batter:
• 150 g melted butter
• 100 g sugar
• 1 egg
• 100 g milk
• 150 g all-purpose flour
• 25 g unsweetened cocoa powder
• 16 g baking powder
• 1 teaspoon vanilla extract

For decoration:
• 200 g dark chocolate
• 100 g white chocolate

👩‍🍳 Instructions

1️⃣ In a bowl, whisk the melted butter and sugar together. Add the egg and milk, then stir in the vanilla extract.

2️⃣ Gradually add the flour, followed by the cocoa powder and baking powder. Mix until the batter is smooth and well combined.

3️⃣ Grease the donut molds with butter and remove any excess. Fill each cavity about two-thirds full, using a piping bag for easier handling.

4️⃣ Bake in a preheated fan oven at 180°C (350°F) for 10-13 minutes. Remove from the oven, let cool slightly, then turn the molds upside down onto a cooling rack. Allow the donuts to cool completely and repeat with the remaining batter.

5️⃣ Melt the dark chocolate in the microwave in short intervals, stirring between each one. Dip the top of each donut into the chocolate and let it set slightly.

6️⃣ Melt the white chocolate and transfer it to a piping bag with a fine opening. Pipe concentric circles onto the donuts, then use a toothpick to draw lines from the center outward to create a spiderweb pattern.

😎 Finishing and serving

Let the chocolate set before serving. Customize the donuts with Halloween sprinkles or colored icing. Store in an airtight container at room temperature for about 3 days. 🎃

#HalloweenDonuts #HalloweenDesserts #ChocolateDonuts #HalloweenRecipes #HomemadeDonuts #ChocolateTreats

👻 GREEN HALLOWEEN PANCAKES (9 PANCAKES)

Fun and fluffy green pancakes filled with chocolate hazelnut spread and decorated with fruit to create little Halloween monsters! 🎃

🛒 INGREDIENTS

FOR THE BATTER

• 2 eggs
• 100 g sugar
• Vanilla extract, to taste
• 500 ml milk
• 400 g flour
• ½ sachet baking powder
• Green food coloring, to taste
• Butter, as needed for cooking

FOR THE FILLING AND DECORATION

• Chocolate hazelnut spread, as needed
• 1 banana
• 1 kiwi
• Grapes, as needed
• Candy eyes, as needed

👩‍🍳 INSTRUCTIONS

1️⃣ In a bowl, whisk together the eggs, sugar, and vanilla extract. Add the milk and mix well.

2️⃣ Gradually add the sifted flour, then the baking powder. Stir in the green food coloring until the batter is smooth.

3️⃣ Melt a little butter in a non-stick pan and pour in a ladleful of batter. Cook over medium heat for 2-3 minutes per side, flipping when bubbles appear on the surface.

4️⃣ Repeat until all the batter is used. Spread chocolate hazelnut spread over one pancake and top with another.

5️⃣ Slice the banana and make small cuts to create teeth. Arrange them on the pancake to form a monster’s mouth.

6️⃣ Add kiwi slices, candy eyes, and a grape for the nose. Decorate all the pancakes.

😋 FINISHING AND SERVING

Serve the pancakes while still warm for a fun Halloween treat! You can replace the chocolate hazelnut spread with jam or pistachio cream. If preparing them ahead, keep them covered in the refrigerator for 2-3 days and add a little lemon juice to the banana to prevent browning.

#HalloweenPancakes #HalloweenRecipes #HalloweenDesserts #Pancakes #SweetRecipes #HalloweenParty

🎃 HALLOWEEN PUMPKIN AND CHOCOLATE SWISS ROLL (10 SERVINGS)

A soft pumpkin sponge roll filled with delicious chocolate cream and finished with a cocoa glaze, perfect for Halloween! 👻

🛒 INGREDIENTS

FOR THE SPONGE

• 300 g cleaned pumpkin
• 5 eggs
• 70 g sugar
• 70 g vegetable oil
• 70 g flour
• 1 vial almond flavoring

FOR THE FILLING

• 250 g milk, at room temperature
• 1 packet chocolate cream mix

FOR THE DECORATION

• 1 packet cocoa glaze

👩‍🍳 INSTRUCTIONS

1️⃣ Finely grate the pumpkin. Separate the egg yolks from the whites and beat the whites until stiff peaks form.

2️⃣ Add the sugar to the egg whites, then incorporate the yolks one at a time. Mix in the oil, flour a little at a time, grated pumpkin, and almond flavoring, folding gently.

3️⃣ Spread the batter onto a 35 × 35 cm baking tray lined with parchment paper. Bake in a preheated fan oven at 170°C (340°F) for about 15 minutes. Leave to cool.

4️⃣ Prepare the chocolate cream by combining the milk with the cream mix. Beat with an electric mixer until smooth.

5️⃣ Transfer the sponge onto a fresh sheet of parchment paper and remove the baking paper. Spread the chocolate cream over the sponge, leaving about 2 cm clear around the edges. Carefully roll it up using the parchment paper to help.

6️⃣ Place the cocoa glaze packet in boiling water with the heat turned off and leave for 7-8 minutes. Dry the packet, gently knead it to distribute the glaze, then drizzle it irregularly over the roll.

😋 FINISHING AND SERVING

Finish with Halloween-themed decorations and slice into 10 portions. For neater slices, chill the roll in the refrigerator before serving. Store leftovers in an airtight container in the refrigerator for about 2 days.

#HalloweenSwissRoll #HalloweenDesserts #PumpkinAndChocolate #HalloweenRecipes #HomemadeDesserts #SweetRecipes

🎃 HALLOWEEN CHOCOLATE MUFFINS (6 MUFFINS)

Soft cocoa muffins with chocolate chips and spooky spiderweb decorations, perfect for a delicious Halloween treat! 🕸️

🛒 INGREDIENTS

FOR THE BATTER

• 1 egg
• 90 g sugar
• 70 ml vegetable oil
• 80 ml milk
• 150 g flour
• 8 g baking powder
• 25 g unsweetened cocoa powder
• 50 g chocolate chips
• Vanilla extract, to taste

FOR THE DECORATION

• 70 g white chocolate
• 70 g dark chocolate

👩‍🍳 INSTRUCTIONS

1️⃣ In a bowl, whisk together the egg, sugar, and vanilla extract. Add the vegetable oil and milk, mixing well.

2️⃣ Stir in the flour, cocoa powder, and baking powder until the batter is smooth and lump-free.

3️⃣ Add the chocolate chips and mix to distribute them evenly. Divide the batter among 6 muffin cases, without overfilling them.

4️⃣ Bake in a preheated conventional oven at 180°C (350°F) for about 25 minutes. Allow the muffins to cool completely.

5️⃣ Melt the white and dark chocolate separately. Cover 3 muffins with white chocolate and pipe concentric circles of dark chocolate on top. For the remaining 3, use dark chocolate as the base and white chocolate for the circles.

6️⃣ Use a toothpick to draw lines from the center outwards, creating spiderweb patterns. Leave the chocolate to set.

😋 FINISHING AND SERVING

Serve the muffins once the decorations have fully set. For neat spiderwebs, use a piping bag with a very small opening. Store in an airtight container at room temperature for 3-4 days.

#HalloweenMuffins #HalloweenDesserts #ChocolateMuffins #HalloweenRecipes #HomemadeDesserts #ChocolateLovers

🕷️ HALLOWEEN CHOCOLATE SPIDERS (10 PIECES)

Fun no-bake treats made with chocolate hazelnut spread, crunchy chocolate sprinkles, and chocolate legs! 🎃

🛒 INGREDIENTS

• 100 g plain biscuits
• 150 g chocolate hazelnut spread
• About 50 g chocolate sprinkles
• 20 white candy-coated sweets
• Melted dark chocolate, as needed
• Chocolate breadsticks, as needed

👩‍🍳 INSTRUCTIONS

1️⃣ Blend the biscuits into fine crumbs. Add the chocolate hazelnut spread and blend again until the mixture is smooth.

2️⃣ Take a level tablespoon of the mixture and roll it into a ball. Coat it completely with chocolate sprinkles.

3️⃣ Place the truffles on a tray lined with baking paper and refrigerate for about 40 minutes, until firm.

4️⃣ Make the eyes by adding a small dot of melted dark chocolate to the center of each white candy using a wooden skewer. Leave to set.

5️⃣ Break the chocolate breadsticks into pieces and insert them into the sides of each truffle to make the legs, using three on each side or four if there is enough room.

6️⃣ Add two eyes to each spider, pressing gently so they stick.

😋 FINISHING AND SERVING

Arrange the spiders on a Halloween-themed platter and serve chilled. They’re perfect for a party or a spooky sweet treat! Store in an airtight container in the refrigerator.

#HalloweenSpiders #HalloweenDesserts #NoBakeTreats #HalloweenRecipes #ChocolateLovers #HalloweenSweets