11 Fun Recipes For Halloween That are Scary-Good!




10 Scary Good Desserts For Halloween

Treats, minus the tricks

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Who said Halloween has to be one calorie bomb after another? Bypass the bottomless bowl of chocolates for these desserts you can dig into without the typical side of guilt. 

Peanut Caramel Popcorn

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PREP TIME: 10 min
TOTAL TIME: 1 hr
SERVINGS: 8

¼ c packed light brown sugar
¼ c maple syrup
4 Tbsp butter, softened
1 Tbsp molasses
½ tsp salt
2 tsp pure vanilla extract
½ tsp baking soda
8 c plain air-popped popcorn
1 c unsalted dry-roasted peanuts

1. PREHEAT the oven to 200°F. Coat a large rimmed baking sheet with cooking spray.

2. COMBINE the brown sugar, syrup, butter, molasses, and salt in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes, stirring once or twice. Remove from the heat. Stir in the vanilla and baking soda until blended.

3. COMBINEthe popcorn and peanuts in a large bowl. Pour the sugar mixture over, stirring, until well coated. Spread the popcorn mixture evenly onto the baking sheet.

4. BAKE stirring occasionally, for 45 minutes. Cool completely in the pan on a rack. Store the popcorn mixture in an airtight container at room temperature for up to 1 week.

NUTRITION (per serving) 251 cal, 5 g pro, 26 g carbs, 15 g fat, 5 g sat fat, 3 g fiber, 270 mg sodium

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Exercpted from the Flat Belly Diet Gluten-Free Cookbook(published by Rodale, which publishes Prevention). Buy your copy now!


Monster Cookies

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PREP TIME: 20 min
TOTAL TIME: 37 min
SERVINGS: 2

¼ c trans free margarine or butter, softened
½ c reduced fat peanut butter
1 c packed brown sugar
1 lg egg
1 lg egg white
1 tsp vanilla extract
3 c rolled oats
1 tsp baking soda
¼ tsp salt
½ c chocolate chips
¼ c candy coated mini chocolate pieces

1. PREHEAToven to 350°F.

2. COMBINEmargarine and peanut butter. Add sugar, egg, egg white, and vanilla extract. Beat until smooth.

3. ADDoats, baking soda, salt, chocolate chips, and chocolate pieces. Mix well.

4. DROPspoonfuls of dough about 2" apart on baking sheet. Bake 15 to 17 minutes, until golden. Let cool a few minutes on sheet before removing to rack.

NUTRITION(per serving) 193 cal, 5.5 g pro, 27.5 g carbs, 6.5 g fat, 2 g sat fat, 2.5 g fiber, 125 mg sodium

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Excerpted from The Amish Cook's Family Favorite Recipes (published by Rodale, which publishes Prevention). Buy your copy now!

Pumpkin-Carrot Bars

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PREP TIME: 15 min
TOTAL TIME: 37 min
SERVINGS: 16

1 c canned solid-pack pumpkin
1 c shredded carrot
½ c sugar
⅓ c dried cranberries or raisins, chopped
¼ c canola oil
2 lg eggs
1 c whole grain pastry flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
¼ c shelled pumpkin seeds or chopped walnuts

1. PREHEATthe oven to 350°F. Coat a 13" x 9" x 2" baking pan with cooking spray.

2. COMBINE the pumpkin, carrot, sugar, cranberries or raisins, oil, and eggs in a large bowl. Stir until well blended. Add the flour, baking powder, cinnamon, baking soda, and salt. Mix until blended.

3. POURthe batter into the prepared pan and spread evenly. Sprinkle with the pumpkin seeds or walnuts, if using. Bake for 22 to 25 minutes, or until the top springs back when pressed lightly. Cool completely in the pan on a rack.

NUTRITION(per serving) 101 cal, 2 g pro, 15 g carbs, 4 g fat, 0.5 g sat fat, 1.5 g fiber, 115.5 mg sodium

More from Prevention: 20 Classic Fall Recipes

Hot Apple Cider

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PREP TIME: 4 min
TOTAL TIME: 9 min
SERVINGS: 4

4 c apple cider
6 cloves
1 cinnamon stick
1 organic orange or tangerine

1. PUT the cider in a pot on the stove.

2. THROW in the cloves and cinnamon stick.

3. SLICE the orange in half. Squeeze the juice of one half into the cider. Then slice up the other half and throw it in the pot, skin and all (which is why it's so important to use an organic orange).

4. HEATand serve!

NUTRITION (per serving) 133 cal, 0.4 g pro, 37 g carbs, 0.2 g fat, 0 g sat fat, 1 g fiber, 1.5 mg sodium

Keep the apple love going with these 17 delicious apple recipes!

Crispy Rice Chocolate Pops

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PREP TIME: 30 min
TOTAL TIME: 1 hr 15 min
SERVINGS: 8

3 Tbsp unsalted butter
1 pkg (10 oz) marshmallows
2 tsp vanilla extract
6 c organic puffed brown rice cereal
8 oz bittersweet chocolate, melted
½ c finely chopped pistachios
½ c unsweetened coconut flakes, toasted

1. MELT butter in large pot over medium heat. Add marshmallows and stir until melted, about 6 minutes. Off heat, stir in vanilla extract and cereal until combined. Transfer to baking sheet coated with cooking spray. Let stand until cool enough to handle, about 5 minutes.

2. FORM mixture with damp hands into 32 equal balls (about 2" diameter). Stick a small bamboo skewer into each ball, pressing gently to adhere. Transfer pops to large sheet of oiled foil and let stand about 15 minutes.

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3. DIP each pop in melted chocolate and return to foil. Let stand about 10 minutes. Sprinkle half of pops with pistachios and other half with coconut.

NUTRITION (per serving) 232 cal, 3.5 g pro, 33 g carbs, 12 g fat, 6 g sat fat, 2 g fiber, 67 mg sodium

Witchly Cupcakes

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PREP TIME: 40 min
TOTAL TIME: 2 hr 10 min
SERVES 24

1 box cake mix (any flavor)
Water, vegetable oil and eggs called for on cake box
1 container (1 lb) vanilla frosting
8 drops green food coloring* 
Assorted candies (black licorice twists, candy corn, candy-coasted peanut butter candies)
1 tube black decorating gel

1. HEAToven to 350°F (325°F for dark or nonstick pans.) Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

2. TINTfrosting with green food coloring. Cut licorice twists lengthwise in half; cut each half crosswise into various lengths.

3. FROST cupcakes with frosting. Arrange licorice pieces on each cupcake for hat, candy corn for nose and peanut butter candies for eyes. Make pupils of eyes with black gel.

*India Tree offers organic food coloring options, available at .

NUTRITION(per serving): 240 cal, 1 g pro, 37 g carbs, 9 g fat, 2 g sat fat, 0 g fiber, 200 mg sodium

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Excerpted fromBetty Crocker's Mix It Up Dessets: Cookies, Cakes, Brownies, and More! (Rodale, 2012). Buy your copy now!

Peanut Brittle

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PREP TIME: 8 min
TOTAL TIME: 1 hr 15 min
SERVINGS: 8

¾ c sugar
¼ c light corn syrup
¼ tsp salt
1 c unsalted dry-roasted peanuts
2 Tbsp trans-free margarine
1 tsp vanilla extract
½ tsp baking soda

1. COAT a large baking sheet with cooking spray.

2. COMBINE the sugar, corn syrup, and salt in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 to 6 minutes, or until the sugar has dissolved and turned gold (or 275°F on a candy thermometer).

3. STIR in the peanuts, margarine, and vanilla extract and mix until the margarine is melted. Remove from the heat and quickly stir in the baking soda. Carefully pour the peanut mixture onto the baking sheet and spread with a wooden spoon or silicone spatula into a single layer. Do not touch the mixture until completely cool, about 1 hour. Break into smaller pieces to serve.

NUTRITION (per serving) 238 cal, 4 g pro, 31 g carbs, 12 g fat, 2 g sat fat, 1.5 g fiber, 190 mg sodium

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Caramel-Apple Sundae Cake

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PREP TIME: 10 min
TOTAL TIME: 1 hr 20 min
SERVINGS: 15

1 box yellow cake mix
1 c chopped walnuts
⅓ c packed brown sugar
¼ c butter or margarine, softened
1 tsp cinnamon
⅓ c water
2 Tbsp vegetable oil
2 eggs
3 medium cooking apples, peeled and sliced
½ c caramel topping
Ice cream, if desired
Additonal caramel topping, if desired

1. HEAT oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.

2.MIX1 cup of the cake mix, the nuts, brown sugar, butter and cinnamon in small bowl with fork until crumbly; set aside.

3. MIXremaining cake mix, ⅓ c water, the oil and eggs in medium bowl with spoon (batter will be lumpy). Spread in pan. Arrange apple slices on top. Sprinkle with half of the crumbly mixture. Drizzle with ½ cup caramel topping. Sprinkle with remaining crumbly mixture.

4. BAKE45 to 50 minutes or until cake is golden brown and pulls away from the sides of pan. Cool about 30 minutes. Serve warm with ice cream and additional caramel topping. Store covered in refrigerator.

NUTRITION (per serving) 279 cal, 3 g pro, 40 g carb, 13 g fat, 4 g sat fat, 1 g fiber, 259 mg sodium

NOTE: Be picky when picking your apples for this recipe. Cooking apples, such as Rome Beauty, Granny Smith and Greening, have a firm texture and will hold their shape when baked in this dessert.

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Excerpted fromBetty Crocker's Mix It Up Dessets: Cookies, Cakes, Brownies, and More! (Rodale, 2012). Buy your copy now!

Dark Chocolate Pudding

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PREP TIME: 10 min
TOTAL TIME: 2 hr 22 min
SERVES 4

¼ c sugar
¼ c malted milk powder
3 Tbsp unsweetened cocoa powder
2 Tbsp cornstarch
1 tsp instant coffee powder
2 c 1% milk
1 oz unsweetened chocolate, finely chopped
1 tsp vanilla extract

1. INa medium saucepan, whisk together the sugar, malted milk powder, cocoa, cornstarch, and coffee powder until blended. Gradually whisk in the milk.

2. COOKover medium heat, stirring constantly, for 10 minutes until the pudding thickens and comes to a boil. Reduce the heat to low and add the chocolate. Cook, stirring constantly, for 1 minute, until the chocolate melts.

3. REMOVEfrom the heat and stir in the vanilla. Pour the pudding into 4 custard cups. Cover with plastic wrap and refrigerate until cold, at least 2 hours.

NOTE: A heatproof rubber spatula works well for stirring the pudding to prevent it from scorching on the bottom.

NUTRITION (per serving) 179 cal, 69 g pro, 289 g carbs, 69 g fat, 4 g sat fat, 2 g fiber, 70 mg sodium

Spicy Pumpkin Mousse With Mini Chocolate Chips

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PREP TIME: 15min
TOTAL TIME: 1hr 15min
SERVINGS: 4

1 can (15 oz) pumpkin puree
¼ c pure maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 c frozen fat free whipped topping, thawed
¼ c semisweet mini chocolate chips

1. COMBINEcombine pumpkin, maple syrup, cinnamon, ginger, and cloves in a large bowl. Gently fold in whipped topping until blended.

2. TRANSFERto 4 individual serving bowls and top with chocolate chips.

3. CHILL1 hour or longer before serving.





Video: These Halloween desserts put the "Ooh!" in ooky spooky! | Halloween 2018 | So Yummy

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Date: 07.12.2018, 08:10 / Views: 61431