Halloween is synonymous with sweets. Candy, cookies, cakes, beverages and all sorts of bad for you edibles. So much so that you won;t want to eat again until Thanksgiving Day! Check out a few of these healthier treats so you can fit comfortably in your costume all Halloween long ; )
Trick Or Treat Popcorn
Vegetable cooking spray
3 tablespoons vegetable oil
1/3 cup popcorn kernels
3 tablespoons vegan butter
1 teaspoon pure vanilla extract
6 cups (12-ounces) mini vegan marshmallows
2 caramel peanut chocolate bars (such as Jokers by GoMaxGo Foods), cut into 1/4-inch pieces
3 (3-inch) vegan chocolate chip cookies, crumbled
1/3 cup chopped salted almonds,
1/2 cup orange and yellow chocolate candies (such as vegan M and Ms)
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
Break into 2-inch pieces and devour!
Pumpkin Ghost Face Cookies
1 cup sugar
2 sticks unsalted vegan butter, softened
2 tablespoons Maple syrup
2 egg replacers
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt
For the frosting:
2 (8-ounce) packages vegan cream cheese
1 cup confectioners sugar
1/4 cup soy milk
1 tablespoon vanilla extract
Zest of one lemon
mini vegan chocolate chips
Preheat the oven to 350 degrees F.
In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and egg replacer. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Make ghost faces with chocolate chips!