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Sugar Free Halloween Party Recipes


Healthy, Nutritional, Fun and Exciting Ideals for Children Parties


The time of year when children want to play and eat candy is also a time when diabetic children are left out of so many activities. Not any more!

Halloween is here, and it's time to party. Children who are diabetic or have special needs want to be a part of celebrations too. Having a party and inviting their friends over will lift their spirits and warm their hearts. Teaching children who are not diabetic how to eat health is a good thing.

 

Frozen Blood Yogurt Popsicle

  • 2 kilos of plain yogurt
  • 1/2 cup of milk or alternative
  • 1/4 cup of honey or stevia
  • 1 pint of frozen cherries
  • Juice of one lemon
Drain the yogurt of the whey, until you have a thick cheese. This will take several hours. Place the yogurt, milk, sweetener and frozen cherries in a blender and pulse until the yogurt and berries are mixed. Add in the juice of one lemon. Pulse again. Pour into popsicle trays. Freeze for one day.

Note: For lactose tolerant children, leave out the milk and reduce the lemon juice. Any fruit may be used if cherries are not available.

 

Punch With Blood Frozen Yogurt

Put sugar-free 7-up in a large punch bowl. Freeze the above recipe in a round mold or if possible find a Halloween mold. Make sure the 7-up is very cold. Place the large frozen yogurt mold in the middle of the 7-up and let is melt slightly. Have some decorated Halloween cups to serve the punch in.

 

Fiddle Faddle - Sugar Free

  • 10 cups of popped corn
  • 2 cups of cashews
  • 2 cups of peanuts
  • 2 cups of almonds
  • 1 cup of pretzel sticks
Place all the above in a large bowl and sprinkle with some melted butter and parmesan cheese. Serve in small Halloween cups.

 

Chocolate Date Bars - Sugar Free

In a food processor put the following:


  • 1 cup of walnuts
  • 1 cup of almonds
  • 1 cup of pistachios
  • 2 teaspoons of unsweetened cocoa
  • 4 ounces of unsweetened chocolate
  • pinch of salt
  • 1 teaspoon of cinnamon
Chop the nuts by pulsing them until they are small chunks. Then add in:
  • 1 cup of date paste or more as needed
  • 1/2 cup cup of sesame seeds
  • 1/4 cup of ground flax seeds
Add a bit a water as needed. Press in a pan using a non stick spray. Make sure to press down firmly and then refrigerate for at least 4 hours. Cut into small squares. If chocolate is not desired, increase the cocoa and add a bit more water.

Purchase small Halloween bags and orange and brown ribbon. In each small bag put a cassette tape of music for Halloween, some toasted pumpkin seeds and money. Money is the clincher here. When children have money, they forget about candy for sure.

Happy Halloween and may all the children of the world be happy this Halloween. Trick or Treat parties are fun and relaxing and all the treats above can be served at adult parties also.

Photo courtesy of Photobucket/ Blivesley4453

Halloween Snack Treat Recipes Made with Candy Corn


Rice Crispy Treats and Cookies Frosted With Creamy Icing


Not one, but two Halloween snack treats. The traditional rice crispy recipe with some added flavor of candy corn and some wonderful cookies with creamy icing.

Two traditional Halloween snack treat recipes that have been upgraded to the "Halloween Must-Have Status." Candy corn is being used inside the crispy treats and then topped on the Halloween sugar cookies. Both recipes are extremely delicious and are recipes that need to be added to your Halloween family traditions.

 

Halloween Rice Crispy Snack Treats

Ingredients
  • 1/3 cup of butter
  • 8 cups of Rice Crispy Cereal
  • 7 cups of miniature marshmallows
  • 1.5 cups of candy corn
  • 12 ounces of semi sweet chocolate morsels
  • Red food coloring
  • Yellow food coloring
Directions:
  1. Put the butter in a pan to melt on medium heat, stirring constantly. After the butter is melted, remove the pan from the stove and mix in the Rice Crispy cereal. After well mixed, sprinkle the candy on top and mix evenly. Add two drops of yellow food coloring and one drop of red food coloring to the crispy mixture and mix well.
  2. Take a rectangular baking pan that has been buttered, using buttered hands, press down very firmly. Put the pan to the side to cool.
  3. While the treats are cooling, melt the chocolate morsels in a double boiler. When the chocolate is melted, make a tiny paper cone out of wax paper. Fill the cone up with chocolate. Cut off the tip of the cone. Making sure to cut a tiny piece off only. Secure the cone with some scotch tape.
  4. With the tiny tip, drizzle the chocolate all over the crispy treats. Cut into squares. Store the crispy treats in an air tight container.

 

Halloween Cookies With Candy Corn Faces

Ingredients
  • 1 cup of butter, softened
  • 2 cups of sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of milk
  • 3.5 cups of flour
  • 2 teaspoons of salt
  • 1 teaspoon of baking powder
Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time and mix well. Add the vanilla and the milk and beat well. Sift the flour, salt and baking powder together. Add the flour mixture, slowly to the butter mixture, until all the flour mixture is thoroughly mixed.

Place the dough in a plastic bag and store in the refrigerator for at least 2 hours. Remove the dough from the refrigerator and roll out the cookies to 1/8 inch thickness.

Using a chosen cookie cutter or a glass dipped in flour, cut the cookies out gently and place on the cookie sheet. Bake in a preheated 375 degree oven for 8 minutes until just barely lightly brown. Remove from the oven to cool.


Creamy Icing

Ingredients
  • 1 (2-pound) package powdered sugar
  • 1 cup butter or margarine, softened
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Yellow paste food coloring
  • Orange paste food coloring
Directions:
  1. Place the butter in a large mixing bowl and beat slowly till softened. Add in the vanilla extract and mix again. Gradually add in the powdered sugar and the milk as needed. Look for a thick spreading consistency. After the icing is finished. Divide into two separate bowls. In one bowl, dip a tooth pick into the icing paste and add to the icing. Mix well and check to see if you have the right shade of color. If not add some more. Do this with the second color also.
  2. Ice the cooled cookies with the icing. Place the corn on the cookies as needed for eyes or used in a triangle shape on the face. With the left over chocolate in the tiny cone bag, place stripes of chocolate all across the cookies for added design.
Halloween is all about children and their happiness. These recipes will surely put a smile on any child's face. Make extra for the adults in the family too.


Halloween Homemade Candy Corn Cookies





Now everyone knows about candy corn and everyone knows about rice crispies and candy corn. Now here is an original recipe for candy corn cookies sprinkled in sugar.

The most talked about Halloween costume this year is for Michael Jackson and the most desired cookie is the candy corn look-alike cookies. This recipe is simple to make and will bring smiles to everyone's face.

 

Halloween Candy Corn Cookies

Ingredients
  • 1 cup of butter, softened
  • 2 cups of sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of milk
  • 3.5 cups of flour
  • 2 teaspoons of salt
  • 1 teaspoon of baking powder
  • Orange food dye or red and yellow to mix
  • 2 teaspoons of unsweetened cocoa and 1 ounce of a chocolate bar

 How to Make the Cookie Dough

  1. Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time and mix well. Add the vanilla and the milk and beat well. Sift the flour, salt and baking powder together. Add the flour mixture, slowly to the butter mixture, until all the flour mixture is thoroughly mixed.
  2. Divide the dough in three parts. Place one part in a plastic bag and refrigerate for two hours. The second part use the orange dye in and mix well until the desired shade is achieved. Shred the chocolate bar and place with the cocoa and mix very well. Blend this in the third part of the cookie dough and knead together until completely mixed.
  3. Refrigerate all three doughs in separate bags in the refrigerator for 2-3 hours.

How to Shape the Candy Corn Cookies

  1. Line a loaf pan with wax paper with the paper hanging over the sides of the pan.
  2. Roll out the first layer of the white cookie mix into the shape of the pan. Measure carefully to see if it fits. Place the cookie mix in the pan. Press the layer in tight fitting to the pan.
  3. Do the same thing with the orange layer and lay it on top of the white layer. Top with the chocolate layer, doing the same thing. After each layer, press the layers tight with the other layers.
  4. Place in the refrigerator for 2 more hours.
  5. Remove from the refrigerator and turn the pan upside down on the counter, gently removing the wax paper. Cut across the cookie dough making 1/8 inch slices.
  6. Lay the slices on the counter and make 6 triangle wedges out of each slice.
  7. Place the cookies on an ungreased baking sheet one inch apart and place back in the refrigerator for one hour to set.
  8. Remove from the refrigerator and bake in a preheated 375 degree oven for 7-8 minutes until lightly brown.
  9. Let set for one minute and then dip each cookie in a bowl of sugar. Keep half the cookies plain.
  10. Decorate a party tray with both types of cookies and regular candy corn in a middle bowl.
Halloween candy corn cookies will be a new tradition that all the neighbors will be running to see and taste. Halloween parties with children laughing and of course candy corn cookies.

Resources

What is Candy Corn and How is it made
History of Candy Corn

Candy Corn Cupcakes with Mocaha Frosting and Cashews




Halloween has arrived and here is a really spectacular cupcake that will treat children and adults of all ages. What better treat than candy corn to top this cupcake.

Mocha cup cakes topped with creamy icing, with candy corn and cashews. The news will spread so quick and envy will be everywhere. The children will laugh and play and the cook will be the toast of the town. How lucky the neighbors will be as they sit down for coffee and taste one of these wonderful delights. Everyone will for sure want this recipe.

 

Mocha Cup Cakes

Ingredients
  • 5 eggs
  • 1.5 cups of flour
  • 3 tablespoons of Nescafe
  • 4 teaspoons of baking powder
  • 3/4 cup of oil
  • 1/2 cup of water
  • 1/2 cup of milk powder
In a large mixing bowl place the eggs and mix well until frothy. Add in the flour, Nescafe and baking powder, mixing well. Next add in the oil, water and the milk powder, again mixing well.
Preheat the oven to 350 degrees. Place paper liners in each of the muffin tins. Fill the paper liners 1/2 to 2/3 full. Bake for 20-25 minutes or until a tooth pick inserted comes out clean. Allow the cupcakes to cool.

Creamy Icing

Ingredients
  • 2 pounds of powdered sugar
  • 1 cup butter or margarine, softened
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Yellow paste food coloring
  • Orange paste food coloring
Directions:

  1. Place the butter in a large mixing bowl and beat slowly till softened. Add in the vanilla extract and mix again. Gradually add in the powdered sugar and the milk as needed. Look for a thick spreading consistency. After the icing is finished. Divide into two separate bowls. In one bowl, dip a tooth pick into the icing paste and add to the icing. Mix well and adding the food coloring until the right color is achieved. Do this with the second color also.
  2. Take one cupcake and ice with the orange icing on the bottom in a circle motion and piling up slightly. Do the same for each cupcake. Allow to sit a few minutes to set up. Then take the next color of orange and do the same thing on top of the yellow icing. A piping bag with a small tip can do this the easiest way.
  3. After the second row of icing is done. Sprinkle ground, but chunky cashews on the outer edges of the cupcakes. In the center of the cupcake place one candy corn that is standing up and tiled slightly. Place a lace doiley on a tray and then place all the decorated cupcakes atop this doiley.

  According to Haunted Bay.com

  • Candy corn has 3.57 calories per kernel
  • Halloween accounts for 75% of the annual candy corn production
  • Candy corn isn't just for Halloween there is also:
  • Reindeer corn for Christmas (red, green, and white)
  • Indian corn (it's chocolate and vanilla flavored)
  • Cupid corn for Valentine's Day (red, pink, and white)
  • Bunny corn for Easter (pastel-colored)