Like lots of moms, I am looking for some healthy options for my kid’s parties. The truth is I love the good stuff – cupcakes, chocolate bars and cookies. But there is so much of it, that I don’t feel as though I need to make that too. So here are the recipes I am considering. I think these 5 are the best for diversity and variation – a little salty , a little sweet. I think most of us crave one of these two options and often at the same time. I know you all know about dishes like pumpkin bread, pumpkin seeds, granola bars etc… so I tried to choose fun snack food that still looks like you know how to have fun.
- Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.
- Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.
- Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.
- Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
2. Five Spiced Popcorn – click here for original write up of recipe
– 1 part ground cloves (1/2 Teaspoon) - 2 part Cassia or cinnamon (1 Teaspoon) - 6 parts fennel seed (1 Tablespoon) - 6 parts star anise (about 8.) - 12 parts Szechuan peppercorn (2 Tablespoons)
3. Spooky JELLO Jigglers – click here for the original write of this recipe on Kraft.
JELLO makes most kids happy. They really are the easiest thing to make. Granted they take time to set and you can’t eat them right away, but they are a kid –pleaser. It is hard to say whether I have a JELLO recipe, it is more like I have a great JELLO mold. I seem to find these types of molds in the grocery store next to the JELLO packages. You kids will smile when they see them.
4. Wheat – Free Halloween Cookies – click here to see the original recipe. Taken from care2.com.
1 cup barley flour
1 cup spelt flour or kamut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup pureed, cooked pumpkin, winter squash, or sweet potato
3/4 cup dried cane juice or date sugar
1/2 cup apple butter or plain yogurt
2 tablespoons cold-pressed vegetable oil
Preheat oven to 350 F. Combine flours, soda, cinnamon, ginger, nutmeg, and allspice in a mixing bowl; set asiide. In a separate bowl, combine pumpkin, dried cane juice, apple butter, and oil. Add wet ingredients to dry mixture. Lightly oil a cookie sheet and drop by tablespoons onto cookie sheet. Bake 15 minutes.
This naturally sweet, beautiful golden-orange frosting is used to top cookies, cupcakes, quick breads, graham crackers, or gingerbread people. This recipe makes enough to frost 2 dozen cookies or a one-layer cake.
1 cup mashed baked yams
2 ounces or 1/4 cup softened cream cheese or soft tofu
2 teaspoons melted unsalted butter
2 tablespoons maple syrup or brown rice syrup
1 teaspoon lemn or orange juice
Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together. Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.
Preparation time: 5 minutes
Makes 3/4-1 cup frosting
- 30 fresh strawberries
- 8 ounces white baking chocolate, chopped
- 1 teaspoon shortening
- 1/8 teaspoon almond extract
- 1/4 cup miniature semisweet chocolate chips
- Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
- Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
- In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.