Num Noms Halloween Fun #SpookySenses

This Halloween, Num Noms have come up with a fun Trick or Treat Game and a Num Noms inspired spooky recipe, perfect to keep little ones entertained this weekend. 

The Num Noms Trick or Treat Game is a blindfold guessing game where the kids get to eat mystery foods, some delicious as a treat, some slightly more gross or unexpected as a trick. When you are blindfolded it is always a bit nerve wracking putting unknown food into your mouth. Use food such as sweets, crisps or fruit as the treats and use things such as olives, cold beans or pickles as the tricks. You could even award a prize to the person who correctly guesses what they have eaten. The Num Noms blind packs make great little party prizes. Tasting games use the senses of smell and taste and are a fun sensory experience for little ones.

The Num Noms Crispy M Mallow Brains recipe is a spooky take on the classic puffed rice and marshmallow cake, inspired by the M Mallow Num Nom, which is shaped and decorated like oozy brains! They are a no-cook recipe which can be done under adult supervision. Younger children will enjoy helping to mix the rice pops into the melted marshmallow mix, shape and decorate the brains.

Inspired by the collectible, scented, stackable, mix and matchable Num Noms toys, both activities will add to the spirit of the season for any party or Halloween get together.

Just click on the image of  the activity sheet above to open it up and print off.

Oozing Brain Cupcakes Recipe for Halloween

These cupcakes are easy to make and look effective with the oozing Cottage Delight Strawberry Extra Jam centre and brain effect icing!

Ingredients

For the cakes:

140g softened butter

3 medium eggs

140g golden caster sugar

100g self-raising flour

For the filling

6tbsp 340g Jar of Cottage Delight Strawberry Extra Jam

For the icing:

600g icing sugar, sifted

6 tbsp. water

1 tsp. pink food colouring

Method

Heat the oven to 190C/fan 170C/gas 5.

Arrange paper cases in the cake tin.

Add all the cake ingredients into a large bowl and beat with an electric whisk for about 3 minutes until you get a smooth batter.

Divide the mixture between each cake case.

Bake for 12-15 minutes until risen and golden.

Remove from the oven and allow to cool on a wire rack.

Cut out a small hole in the top of each cake and fill with 1 tsp. of Cottage Delight Strawberry Extra Jam.

Mix the icing sugar, 1 tsp. of pink food colouring and water, until stiff, to the mix. Place the icing mixture into a piping bag and decorate the cupcakes with a squiggly pattern to look like brains.

Leave to set.

These will keep for up to 2-3 days stored in a cool place, in an airtight container. 

Find more seasonal recipes like this one and buy the Strawberry Extra Jam (£3.45 for 340g jar) at www.cottagedelight.co.uk. (I received a jar to try out this recipe.)