Recipes for your weekend (Halloween Edition!)
Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
The spookiest weekend of the year is here, and along with it, our recipe guide! Fuel your trick-or-treating adventures with some delicious, Halloween-themed eats.
Mummy Cookies (by Brittany Mullins, courtesy of eatingbirdfood.com)
Ingredients
1 1/2 cups almond flour, 175 grams
3 Tablespoons coconut flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs
1/2 cup cane sugar, or coconut sugar
1 teaspoon vanilla
1 cup pumpkin, canned or homemade
1/3 cup mini chocolate chips, I used Enjoy Life
vanilla frosting, for piping
Directions
Prep: Preheat oven to 350°F and line a baking sheet with parchment.
Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
Mix wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
Add chocolate chips: Stir in 1/3 cup chocolate chips.
Scoop: Use a medium cookie scoop to scoop and place cookies on prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
Bake: Bake for 15 minutes.
Cool: Move cookies to a wire rack and cool completely.
Decorate with frosting: add frosting to the piping bag fitted with a #44 or #45 tip and pipe the frosting across each cookie, one at a time. Use different angles and overlap some of the lines until most of the cookie is covered. Place a tiny bit of frosting on the back of two candy eyeballs and attach them just above the center of each cookie.
To store: store leftover cookies in a container in the fridge for up to one week.
Green Apple Monsters (courtesy of thishealthytable.com)
Ingredients
3 green apples
3 tablespoons creamy peanut butter
2 ounces of sliced cheese (cheddar or colby jack both work)
2 tablespoons of pumpkin or sunflower seeds
A package of candy eyes
Directions
Quarter the green apples and slice off the core and seeds. Carefully cut out a v-shape into the center of the apple quarter to create the mouth of the monster. Repeat with all the apple pieces.
Spread a thin layer of peanut butter into the monster mouths. Repeat with all apple slices.
Press several pumpkin or sunflower seeds onto the top of the mouth along the edge to form teeth. Repeat with all apple slices.
Place a triangular piece of cheese into each monster mouth.
Using the remaining peanut butter, spread a small amount onto the back of the candy eyes and place them on top the the apple slices.
Serve immediately!
Easy Dark Chocolate Halloween Bark (courtesy of nourishnutritionblog.com)
Ingredients
1 ½ cups dark chocolate chips
⅓ cup quinoa
1 cup assorted Halloween candy
Directions
Add quinoa to a small saucepan, cook over medium heat, stir consistently for about 5-7 minutes or until quinoa begins to get toasted. Remove immediately if it starts to burn.
While quinoa is toasting, cut up candy bars into bitesized chunks, prepare candies to place on chocolate.
Near end of toasting quinoa, add chocolate chips to microwave safe glass bowl. Microwave for about 1-1.5 minutes, in 30 second intervals. Stir with spatula every 30 seconds. Remove from microwave when chocolate is almost all melted and shiny. Stir and set aside.
Remove quinoa from saucepan. Pour into chocolate, and stir together. Get a ½ size baking sheet out, line it with a baking liner or parchment paper. Pour chocolate and quinoa mixture over baking sheet, spread thin with a spatula. Spread to about 2 cm thick or so.
Sprinkle candies over chocolate, place in refrigerator for about an hour, or freezer for about 15 minutes to quickly harden bark. Break up with hands, and serve immediately, or place in sealed container in the fridge for up to a week.
Enjoy!