Wanna make people scream for your ideas this Halloween on Pinterest?

If you have both a sweet tooth and OCD, keep reading.

It’s minor in the grand scheme of things, of course, but one of the aspects of living overseas that can be difficult to adjust to is celebrating holidays. It’s something you don’t think much about until the first holiday rolls around after you’ve moved abroad and you suddenly realize: “I have no idea how to celebrate this”.
Plus Halloween confuses me because all my life my parents said: 'never accept candy from strangers' and now it appears children can grab them for free.

So, if Halloween has to be, I celebrate it my way. 

I have a strong predilection for black, in all its infinite shades but I’m not into the costumes. Costumes are a pain, sorry. Like a pair of knee-highs, flesh-coloured.

Instead, I love pumpkin 🎃 but the pumpkin oreo pops even more. 

And I turn the oven already at 200°C for an orange & squash soup with vegan bacon.

Find the recipe for orange&Squash soup with vegan bacon and thoughts about creativity here:  http://www.salvialimone.com/recipes/squash-soup-with-vegan-bacon-and-thoughts-about-creativity

Find the recipe for orange&Squash soup with vegan bacon and thoughts about creativity here: http://www.salvialimone.com/recipes/squash-soup-with-vegan-bacon-and-thoughts-about-creativity

I’m also ready to be “stuffed”, because I like to think heaven is a place where you finish one dessert, and there’s another one inside. When it comes to candy, no tricks here: chocolate. Cakes, cookies, pops don’t care. For me, when it comes to chocolate too much is almost enough. 

Find the recipe for these yummy gluten free choco chips cookie s'mores plus how to photograph for Instagram part 2 here:  http://www.salvialimone.com/recipes/how-to-photograph-for-instagram-part-2-and-vegan-smores

Find the recipe for these yummy gluten free choco chips cookie s'mores plus how to photograph for Instagram part 2 here: http://www.salvialimone.com/recipes/how-to-photograph-for-instagram-part-2-and-vegan-smores

I already ate most of it, but In my shoulder bag, I’m hoarding a bite-size Kit Kats I snatched from a York chocolate factory reception desk yesterday. The staff displays plenty of them for the tourists, so it’s easy to take free samples without being noticed.
Oh wait, I already ate all the Kit Kat. I have no candy. Sad.

And crap! I’ve to bake!

... shortbread ghost cookies ... #recipe
 
... halloween ghost cookies ... #recipe
 

Halloween ghost cookies

Ingredients

125 G unsalted butter, softened

110 G caster sugar

1 egg

2 teaspoon vanilla extract

225 G vanilla extract

225 G plain flour, sifted

Icing

480 G icing, sifted

2 egg whites

2 teaspoon boiling water

Method

Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for 2–3 minutes to combine. Add the flour and beat until the mixture just comes together to form a dough. 

  1. Roll the dough between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm. Preheat oven to 160°C. Cut cookies out using a ghost-shaped cookie cutter and place on 2 baking trays lined with non-stick baking paper. Cook for 8–10 minutes or until golden. Allow to cool slightly before transferring to a wire rack to cool completely. 

  2. To make the icing, place the sugar, egg whites and half the water in a bowl and mix to form a smooth paste. Place half the mixture in a piping bag fitted with a 2mm nozzle and pipe the outline of the cooled cookies. Add the remaining water to the remaining icing. Use a spoon to fill in the piped outlines with remaining icing. Allow to set for 30 minutes.

  3. And enjoy!

Recipe from Donna Hay.

Love you
Antonella

P.S. Now you. Do you've yours Pinterest boards already full-filled of these tips? Let me know in the comment. I'll help you reap the benefits of this spooktacular time of year. On Pinterest, of course.