Healthy Halloween Trick and Treats.

Trick or treat, give me something good to eat! Sure, we’d love to; it will be good for the tastebuds and, for the most part, your health. We have selected five innovative Halloween dishes to spice up your palette and spook the neighbors with your uncanny culinary abilities!

Frightfully Yummy Fudge by Dorothy

1 bag Nestle Toll House morsels

1/2 C dark chocolate chips

1/2 C white chocolate chips

1 T peanut butter

1 can sweetened condensed milk or D milk

1 t vanilla

1 t nutmeg

carrot juice

beet juice or black carrot juice

 

Line an 8” square pan with foil and spray with cooking spray.

Starting with the morsels from the mix, measure how many were in the separated pile and add enough chocolate chips to make 1 and 1/2 cups total. (You will get about 1 cup from the Nestle package, and will need to add about 1/2 cup extra chocolate chips.)

Add the semi-sweet chips to a pan with 1/2 cup sweetened condensed milk. Heat over low heat, stirring constantly, until smooth.

Remove from heat and stir in 1/2 teaspoon vanilla. Spread in prepared pan using an offset spatula.

Place in the refrigerator to chill for 10 minutes before starting the second batch.

Add enough white chocolate chips to make 1 and 1/2 cups total. (You will get about 1 cup from the Nestle package, and will need to add about 1/2 cup extra white chocolate chips.)

Add the white chips to a pan with the remaining 1/2 cup sweetened condensed milk. Heat over low heat, stirring constantly, until smooth.

Remove from heat and stir in 1/2 teaspoon vanilla, nutmeg and peanut butter. Spread carefully over chocolate layer with an offset spatula.

Chill to harden, slice, and serve at room temperature.

 

Boo Brittle by MyRecipes

1/4 C butter, cut into chunks, plus more for pan

1 t baking soda

1 T vanilla extract

1 1/2 t cinnamon

1/2 t salt

2 1/2 C stevia

1/3 C honey

1 t nutmeg

1 1/2 C toasted hulled pumpkin seeds (see Notes)

 

1. Lightly butter a 10- by 15-in. baking pan. In a small bowl, stir baking soda in vanilla to dissolve; set aside. In another bowl, stir together cinnamon, nutmeg and salt (to help the cinnamon distribute evenly when it's stirred into the stevia mixture).

2. In a 4- to 5-qt. saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together stevia, 1/2 cup water, honey, and 1/4 cup butter until butter is melted and stevia is completely dissolved

Increase heat to medium and boil stevia mixture, stirring occasionally, until it turns a deep amber and measures 335° to 340° on a candy thermometer.

3. Remove stevia mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan. Let brittle cool at room temperature for 30 to 40 minutes.

4. Gently twist pan to release brittle (if necessary, run a heatproof spatula underneath brittle to help release it), then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Caramelizing stevia: Watch closely. stevia cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your stevia mixture to a boil, make sure you completely dissolve the stevia and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

It can be tricky to know when a stevia mixture has reached the temperature that will yield the texture you're after. Thankfully, candy thermometers eliminate the guesswork. You'll find them at supermarkets and some hardware stores; make sure to choose one that measures temperatures up to 400°.

 

Rice Crispy Treats w/ Nut Butter

3 cups crisp rice cereal

¾ cup nut butter

2 tsp vanilla extract

½ cup agave syrup

 

In a saucepan over medium heat boil the agave syrup for a minute

Next, remove the syrup and add it to the nut butter and vanilla extract mixing until smooth

Add the rice crisp cereal to a large mixing bowl along with the syrup/nut butter and mix them until all the cereal is coated

Line a 9-inch pan with parchment paper and pack the rice crispies in

Than let them sit in the fridge for 30 minutes to harden

 

Mini Candied Grapes

Green grapes

Toothpicks

Honey

Walnuts

 

Line a cookie sheet with parchment paper 

Place 1 tsp of honey and add a grape standing straight up

Next add a few walnut pieces around the grape

Add toothpicks to each grape

Place the pan in the fridge so the honey will harden for 30 minutes

 

Mummy Apples

Apples (Gala or Pink Ladies do not brown quickly)

Chocolate Chips

 

Slice apples in half

Peel the apple halves as if you are making ridged stripes (apple peel, apple, apple peel, apple, etc.)

Decorate chocolate chips as the eyes

ContentChecked

ContentChecked, West Hollywood, CA, United States