Happy Halloween

Happy Halloween everyone!

I hope you all enjoyed yesterday’s new Halloween baking recipe for Gluten and Dairy Free Pumpkin Spice Cheesecake Brownies. I thought for everyone that has recently started following the website I would share a couple of my favourite Halloween recipes from last year.



Gluten and Dairy Free Halloween Cupcakes Recipe


Gluten and Dairy Free Marbled Halloween Cake Recipe 


Gluten and Dairy Free Pumpkin Spiced Cheesecake Brownies


Afternoon everyone

If you are looking for something a bit different to make for a Halloween treat then try these brownies.  A rich chocolatey treat topped with  thin layer of pumpkin spiced cheesecake.

These brownies are:

  • sticky
  • fudgey
  • chocolately
  • perfect for Halloween

I’ll share a couple of my vintage Halloween recipes tomorrow.



Gluten and Dairy Free Pumpkin Spiced Cheesecake Brownies Recipe

Gluten and Dairy Free Thai Pumpkin Soup

serves / makes 4-6
20 prep time
20 mins cooking time


This is the perfect recipe to use up that leftover pumpkin after you’ve carved your lantern. I’ve made it a Thai pumpkin soup with chilli and lemongrass, also the addition of the coconut milk makes it creamy but naturally dairy free.




  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 2 onions, diced
  • 1 small red chilli, diced
  • 2 teaspoons lemongrass
  • 500ml vegetable stock
  • 550g pumpkin, cubed
  • 350ml coconut milk
  • salt and pepper for seasoning
  • pumpkin seeds for decorating


  1. In a large saucepan heat the olive oil, garlic, onions, chilli and lemongrass over a low heat for a couple of minutes.
  2. Stir in the diced pumpkin
  3. Add the stock and the coconut milk
  4. Bring to the boil and simmer for 20 minutes
  5. Blend the soup and season to taste
  6. Sprinkle with pumpkin seeds for decoration