Spookie Spider Rolls Recipes

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips.
• Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs.
• Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.

Steps:

• Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
• Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
• Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
• Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.

Steps:

• Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes.
• Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes.
• Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour.
• Melt butter in a large nonstick skillet over medium-high heat. Add crabs, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs over; cook 3 minutes. Cut each crab into quarters, leaving legs attached.
• Cut off top quarter of nori sheet along a short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you.
• Arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. Sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds.
• Lift short edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly. Continue rolling to top edge; press mat to seal sushi roll. Slice each roll into 8 pieces with a sharp knife.

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.
• Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden - a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.
• To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.
• Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider's body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.

Steps:

• Spread 1 teaspoon of peanut butter on the tops of 24 crackers. Place four noodles on each side of each cracker; top with the remaining crackers. Spread a small amount of peanut butter on each raisin; place two on each cracker for eyes.