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Friday is Halloween and we’re bracing for the parade of costume-clad kids ringing our doorbell for treats. In years past, we’ve succumbed to the mountains of candy displayed in grocery stores and distributed pounds of miniature chocolate bars. One year we weren’t going to be home until quite late, so we set out a basket of treats on the front porch. Not only was the candy gone when we got back, but the basket had also disappeared – greedy goblins indeed!
Instead of sugar bombs made with artificial ingredients, I’ve been trying to come up with an alternative (healthier) kind of Halloween treat. Of course, most parents won’t allow their children to eat something not factory-sealed, so homemade goodies in zip-top bags are out of the question. I briefly considered snack-size bags of nuts, but with so many peanut allergies out there, that wouldn’t fly either.
If we’re going to stick with edible treats, I came up with two ideas: individually wrapped fruit leather bars (make sure they’re 100% fruit, not full of high-fructose corn syrup), and small serving-size bags of pretzels. If we opt for non-edible treats, we’ll purchase bulk packages of small Play-Doh cans or Halloween-themed pens and pencils. I also like to keep a few rolls of quarters on hand, in case some of the children are collecting for charity.
And for your friends and family who may get hungry on Halloween, I’ve included a few treats they’ll enjoy while waiting for the doorbell to chime. The first two recipes are full of healthy pumpkin goodness. The pumpkin cranberry cookies are fluffy and not too sweet (a favorite of the black cat in the photo). While it may be tempting to substitute craisins (dried, sweetened cranberries) you’ll want to stick to the real thing for a delightfully tart taste and softer texture. Given the choice of coatings to prepare the cookie sheet, I prefer to use parchment paper or a silpat (reusable silicone pan liner) for a reliable non-stick surface.
This pumpkin bread calls for whole wheat flour to give an added nutritional boost and includes maple syrup (instead of sugar) for a subtle flavor twist. The texture is definitely denser than traditional cake-like tea breads and also not very sweet. This is great toasted for breakfast or an after-school snack. Although both of these recipes call for cinnamon as the key spice, you could also add a few turns from the nutmeg grinder or substitute pumpkin pie spice.
The last dish highlights the holiday’s spooky theme, with thanks to Emily Peterson and Teri Carr for sharing their Goblin Dip and Bone Crackers. This easy to assemble, chili-based dip is served warm (also good for nibbling while you’re watching the game) with bone-shaped crackers made from tortillas. Depending on who’ll be eating it, you can enhance the spicy heat with some chopped jalapeños. Hope the ghouls and goblins at your house enjoy a Happy Halloween!
Pumpkin Cranberry Cookies
1/2 C butter, softened
3/4 C sugar
1 t vanilla
1 egg
1 C pumpkin puree
2 C flour
2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 C fresh cranberries
1 T orange zest
1/2 C chopped walnuts (optional)
Preheat oven to 375 F. Coat cookie sheets with non-stick cooking spray or line with parchment paper. Chop the cranberries in half; set aside. In a large mixing bowl, cream together butter and sugar until fluffy. Beat in vanilla, egg and pumpkin. Combine dry ingredients and mix into butter mixture until smooth. Stir in cranberries, orange zest and walnuts. Drop by rounded teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Yield: 4 1/2 dozen cookies.
Pumpkin Bread
1/2 C butter, softened
3/4 C maple syrup
1 C pumpkin puree
2 eggs
2 C whole wheat flour
2 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t ground cloves or allspice
1/2 t cinnamon
1/2 C chopped walnuts (optional)
Preheat oven to 325 F. Coat the inside of a loaf pan with non-stick cooking spray. Combine ingredients and mix until smooth. Pour into prepared pan and bake until toothpick comes out clean, about 1 hour.
Goblin Dip
16-oz can chili without beans
16-oz can refried beans
8 oz cream cheese
8 oz jar chunky taco sauce
4 oz jar chopped green chilis
1/2 t cumin
Shredded cheese
Chopped black olives
Sliced green onions
Combine chili, beans, cream cheese, taco sauce, chilis and cumin in a saucepan. Cook over a low heat until cheese has melted, stirring often, about 15 minutes. Sprinkle with cheese, olives and green onions and serve warm with Bone crackers.
Bone Crackers
9-inch flour tortillas
1/3 C butter, melted
1/4 t garlic salt
Preheat oven to 250 F. Cut tortillas with a 3-inch bone-shaped cookie cutter and place on a cookie sheet lined with parchment paper. Combine garlic salt with melted butter and brush over the tortilla cutouts. Bake until crisp, about 20 minutes.
Send comments, questions or recipe ideas to capeflavors@comcast.net.
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