Being a Swenglish family we have the luxury to mix, amend, borrow and sometimes create a lot of our holidays. We can chose the things we like and make them into our own family tradition.
For example, we celebrate traditional
Swedish holidays like Lucia and Midsummer, we have a Crayfish party in August, and an annual Eurovision party in May.
We have a little mini Swedish Christmas on the 24th of December with the Christmas ham and Jansson’s but our Christmas is on the 25th.
We celebrate Bonfire night, “Mys” on a Friday and generally have a roast every Sunday.
We join the hordes of other revellers in park on a Bank holiday. (Even if it rains!)
It made me think though. Other than Easter and a Royal Wedding – what other British holidays are there?
Anyway. It’s lovely to pick and choose really. The best of both worlds!
We’ve also borrowed from our cousins overseas and have totally embraced Halloween.
The best Halloween I ever experienced was when I lived in Illinois in the nineties, but that’s a story for another day.
This year we’re in Tenerife, Spain on holiday over Halloween and so it has been a very different experience.
The hotel we’re staying in have gone full out, with tons of decorations and dress up opportunities and lots of different activities everyday so the kids (and grownups) will get the full Halloween experience!
Apparently their Casa del Terror is meant to be be really scary…. We’ll send Brooks to trial and review it on Wednesday.
For me, one of the awesome parts of Halloween is all the fun Halloween theme food you can serve – and eat!
Before we left England the kids and I made some spooky brownies. They’re super easy to make and so tasty. Kids and grownup alike will love these!
This is the recipe we used…
1 microwave safe bowl
20 square tin
Edible eyes (sugar craft)
4 large eggs
250g unsalted butter
200g good quality cocoa powder
300g caster sugar
Pinch of salt
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking powder
50g white chocolate and 50g dark chocolate
Marshmallows (we used the extra big fluffy kind and used about 5)
- Preheat you oven to 175°. We used a 20cm square tin for this. (It depends on the consistency you’re after. If you use a smaller tin your batter will be more gooey, if using a bigger tin, the batter will be crispy). Add some baking parchment to stop it from sticking to the bottom.
- Meanwhile, cut up your white and dark chocolate into chunks. You’ll use these later once the brownie isbaked.
- Melt the butter and stir in the cocoa powder.
- In a different bowl mix together eggs and sugar. Once mixed, fold in the dry ingredients adding the flour and baking powder last.
- Tip you batter into the tin and spread out evenly.
- Add you white and dark chocolate chunks to the batter.
- Put your mixture into the oven and cook for about 20 -25 minutes.
- Let your brownies cool.
- Once cooled, put your marshmallow into a microwave safe bowl and melt for about 30 seconds a go. You want it really sticky and gooey.
- Take your marshmallow mess and this is the tricky sticky part.
- Word of advice: You’ll have to work fast with this one as the mixture will cool and harden quickly. Dip your fingers into the marshmallow mixture and carefully pull strings over the brownie, effectively making a web like patter. Keep adding more and more marshmallow strings.
- Add your edible eyes
- Now it’s ready to be served whole as a cake, or cut into individual squares.