Trick or Treat

Halloween is just around the corner. Have you purchased your big bag of treats?  If not maybe you should consider some of these tips to keep you from over-indulging this fright night. 

Buy treats you do not like. If you don't like gummy candy then that's this year's trick or treat give-away.  Or if you absolutely love every candy then opt for the "healthier" ones such as dark chocolate to pass out to trick-or-treaters.

You could also consider buying other items and not candy such as bouncy-balls, silly straws, festive pens or pencils, spider rings, stickers, erasers, glow bracelets, fake tattoos, etc.  This website actually has a great deal for over 300 pens for $15!  http://athriftymom.com/trick-or-treat-ideas-non-food-low-as-05-each/

When it comes to Halloween parties and spooky treats, try some of these healthier versions:

Slim Pickinized Candy Apple 

Ingredients:  

1 medium apple (variety of your choice)
2 soft caramel squares
1/3 cup unsweetened almond milk
1 scoop chocolate protein powder (a blend works best vs. pure whey)
1/4 cup water (if needed)
1 TB chopped peanuts
1 wooden stick
1 piece wax paper

How to Prepare

1. Wash and thoroughly dry apple. Insert wooden stick into the center of the top of the apple, approximately 1 in deep. Set aside.

2. Heat almond milk and caramel squares in small sauce pan. Once caramel is completely melted, remove from heat and let sit for 2 minutes.

3. Add chocolate protein powder and mix until smooth and thick.

4. Note: if coating is watery, let sit for a few more minutes until spreadable. If coating is too thick, add the ¼ cup water 1 TB at a time, until smooth and spreadable. Discard unused water.

5. Hold apple by wooden stick and roll into melted coating while at the same time smoothing over apple with a spatula until mixture is completely used and apple is fully coated.

6. Immediately roll the apple into the chopped nuts while still sticky so the nuts adhere well to the coating

7. Place the apple, top down, onto the wax paper and place in the fridge for approximately 1 hour to completely set. 8. Remove from the fridge, slice it up and …as always…enjoy! You’ve been Slim Pickinized!! YUM!

NUTRITION DATA
Per serving (serves 1): 376 calories, 25 grams protein, 41 gram carbohydrates, 12.6 grams fat

http://www.muscleandfitnesshers.com/recipes/candy-apple-goes-guilt-free



Now this next recipe may not be the healthiest, but for those Vegan readers.....
Pumpkin Pie Cupcake with Whipped Kreme & Candy Corn Gummy

Cake:

1 cup raw sugar
½ cup packed brown sugar
¼ cup canola oil
Egg Replacer for 4 eggs
1 (15-ounce) can unsweetened pumpkin
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon each cinnamon, clove, nutmeg
½ teaspoon salt

Combine sugar, brown sugar, and oil in a large bowl; beat at medium speed until well blended. Add egg replacer; beat until blended completely. Add pumpkin and incorporate completely. Sift and combine flour, baking powder, soda and spices - gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into lined muffin tins, filling half way. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool.
Top with Soy Whip and a candy corn gummy.

Candy Corn Gummies:

1 3/4 ounces powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 tsp vanilla
Yellow, Orange vegetable food coloring
Granulated sugar for coating
Directions:
Combine fruit pectin, water and baking soda in a medium-sized saucepan. (This will foam.)
Combine sugar and corn syrup and vanilla in a large saucepan.
Place both saucepans over high heat.
Cook, stirring each pan alternately, until the foam disappears from the fruit pectin mixture and the sugar mixture boils rapidly, about 5 minutes.
Pour fruit pectin mixture into the boiling sugar mixture in a thin steam until all pectin is added.
Boil the combined mixture, stirring constantly 1 minute longer.
Remove the saucepan from heat. Divide the mixture in thirds – add yellow coloring to one, orange to the another, and lastly the third batch, leave as is. Immediately spoon mixtures into triangle molds, plain, yellow and orange…separated with a playing card strip.** Allow to stand at room temperature for three hours or until candy is cool and firm. Do not refrigerate.
Unmold and dip candies in granulated sugar if desired.

Use a ½ cookie sheet and pour a thick 1- inch layer of cornstarch in the pan- I press a mold into the cornstarch and then separate each candy “mold” into three layers with cut up playing card strips. Time consuming, but once you have it down it is worth it!
Don’t have the patience?
Try it all one color first and then keep on practicing.

http://gonnagowalkthedogs.typepad.com/blog/2009/10/it-is-autumn-and-that-means-halloween-pumpkins.html#tp


Check out this blog for some delicious healthier candy recipes.  http://chocolatecoveredkatie.com/2012/10/16/healthy-halloween-candy/

Have a safe and spooky Halloween!!