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Boys and ghouls we have the snacks for you.
Halloween is almost here and it's a good a time as ever to unleash some spooky snacks to help the kids fuel up before a night of trick or treating.
From sweet to savory and cute to scary, there's nothing like a fun snack to get you in the Halloween spirit.
Whether you're sneaking some of these treats into a lunchbox or laying them out for a big Halloween party, these themed recipes are sure to be your family's next fall favorite.
Pumpkin Toaster Pastries
Ingredients
1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust
Glaze:
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2″ x 3″). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.
Coconut Cocoa with Ghost Whip
Ingredients
1. Grab 2 mugs.
2. Add to each mug:
1 cup soy milk
1/4 cup coconut milk
1 heaping spoonful of cacao powder – or cocoa powder
1 Tbsp agave or maple syrup
3. Heat well (sauce pan or microwave). Stir well.
4. Top with Coconut Ghost whip. See below.
Coconut Ghost Whip
Swirl of coconut whip*
ghost eyes (mini dark chocolate chips)
*if you don’t have your own whipped cream frother, use any store-bought whipped topping (for dairy-free try rice or soy whip)
If you do have your own frother, use chilled coconut milk as the base + 2 Tbsp confectioners sugar
Tentacle Pot Pies
Filling:
Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
A bowl and a plate for each diner
Two boxes of puff pastry, or two tubes of Pillsbury Crescent Seamless Dough Sheets
A pizza cutter
Clean kitchen shears
Using the pizza cutter cut eight strips into your dough that are about 1.5 inches wide, then cut each of those strips diagonally. If you’re using puff pastry sheets cut two sheets into eight equal strips then use the a third sheet to cut out four circles. If you’re using crescent dough you’ll have enough left over in each sheet to also cut two rounds to top the pot pie, as shown above. Do the same for the second sheet of crescent dough.
Since the tentacles will cook and brown fairly quickly make sure your pot pie filling is hot before spooning into the bowls. Fill the bowls about 3/4ths full. Place the bowls onto plates, these will go into the oven together.
First position the tentacles. Pick them up by the wide end and drape them by lowering the narrow end down to the the plate first, then up the edge of the bowl and over the lip of the bowl. If the wide end of the tentacle extends further than an inch in towards the center of the bowl simply trim it with kitchen scissors before letting it go. Why are we doing this? If we have too many overlapping layers of dough in the center they won’t cook through and it’s pretty icky, trust me, I learned this the hard way. We’re draping the end of the tentacle onto the plate because in my trials when the dough simply hung over the edges of the bowl the tentacles gave way to gravity and fell off while cooking. Besides, they look extra spooky spreading out onto the plate.
Now just plop your circle of dough on top of the pot pie, covering the wide ends of the tentacles. Place two, or more if you’d like, sliced black olives on top as eyes.
Bake in a 325 degree oven until the dough is golden brown. Be sure to warn your diners that the plates will be hot.
Cinnamon Sugared Pumpkin Donut Holes
Ingredients:
3 tablespoons whipped cream cheese
1 tablespoon confectioner’s sugar
4 1-inch thick slices pumpkin bread
6 pumpkin candies or something similar
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup cinnamon sugar
Directions:
1. In a small bowl whisk the cream cheese and confectioner’s sugar until completely combined. Set out a second bowl with melted butter, and a third bowl of the cinnamon sugar.
2. Break the pumpkin bread into small pieces and add it to a large bowl. Add the cream cheese mixture and stir everything together with a wooden spoon. Pinch off pieces of the dough and roll it between your palms to form a large ball the size of a golf ball. Nestle a candy in the center and smooth the dough with your fingertips.
3. Place the ball in the bowl of melted butter and roll it around so it is completely coated. Then immediately dip it in the cinnamon sugar and roll it around so it is completely coated. Be generous with the rolling so there are a few coats of cinnamon-sugar on top. Serve immediately!