By Nora Tarte
Kirkman Group, Inc.
Halloween is just around the corner, and that means your calendar will soon be filling up with parties, trick-or-treat events and other themed holiday gatherings (if it hasn’t already). As we know, the best guests never come empty-handed. Bring a sweet treat that is sure to cause a fright (over just how delicious it is!) to your next Halloween event. To help, Kirkman® has rounded up an exciting list of themed goodies to satisfy the little ghouls in your life.
Not all Halloween snacks need to be unhealthful, they just have to taste good if you want kids to devour them. The hilarious and festive look of this first treat may help, too.
Ghastly Goblin Grins (From Kraft Foods)
- 8 oz. cream cheese, softened
- ½ oz. (15-16 gm.) Kirkman® Pea Protein Powder
- ½ cup packed brown sugar
- ½ tsp vanilla
- 2 large apples, cut into quarters
- 1/4 cup marshmallows or candy corn
- Combine cream cheese and Pea Protein Powder in a mixer. Beat until creamy. Add sugar and vanilla; mix well.
- Cut thin wedge in peel side of each apple piece; fill with 1 tsp. cream cheese mixture. Insert 4 to 6 marshmallows or candy corns in cream cheese mixture in each apple to resemble teeth.
- Spoon remaining cream cheese mixture into serving bowl. Serve with apples for dipping.
Inject a little holiday cheer into your standard rice krispie treat with these delectable jack-o’-lantern creations.
Jack-O’-Lantern Rice Krispie Treats (adapted from a recipe on AmysHealthyBaking.com)
- 5 miniature Twix candy bars
- 45 semi-sweet chocolate chips, or substitute allergy-friendly Paskesz Real Semi-Sweet Chocolate Chips (available at Kirkman®)
- Red and yellow food coloring
- 3 cups rice cereal
- 2 ½ cup miniature marshmallows
- 1 tbsp. butter or margarine
- Nonstick cooking spray
- Lay a large sheet of wax paper down on a level surface. Cut each Twix bar in half. On a cutting board, arrange the chocolate chips into groups of 5, and lay them on their sides with the flat bottoms facing you.
- Uncap the bottles of food coloring. Measure the cereal and marshmallows, and place each into a separate bowl.
- Add the butter to a large pot, and melt on the stove over medium-low heat. Add the marshmallows, and stir with a spatula until melted. Add 1 drop of red food coloring and 5 drops of yellow, and stir until fully incorporated. Turn off the heat, and pour in the cereal, stirring to coat it evenly with the marshmallow mixture.
- Generously coat your hands with nonstick cooking spray. Take some of the cereal mixture from the pot, and shape into a ball a little smaller than a tennis ball. Press your thumb into the top, and immediately press one of the Twix halves cut-side down into the indentation. Place onto the prepared wax paper. Repeat with the remaining cereal mixture and Twix halves.
- Working with 5 chocolate chips at a time, light a culinary torch, and pass the very tip of the flame once over their flat bottoms. Press into the “pumpkin” cereal treat, using 2 for the eyes and 3 for the mouth. Let the finished jack-o’-lanterns sit for at least 20-30 minutes to ensure the chocolate hardens before serving.
Add a pop culture reference into your Halloween baking adventure. Fans of The Nightmare Before Christmas will adore these scary Jack Skellington cupcakes.
Jack Skellington Cupcakes (adapted from a recipe on Disney.com)
- Batch of chocolate cupcakes (see recipe below)
- White buttercream frosting (see recipe below)
- 2 toothpicks
- Tube of black decorator’s icing
- Frost the cupcakes.
- For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.
- Slowly pipe black decorator’s icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
- Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, using the toothpick to create them, randomly top the mouth with a bunch of short icing barbs.
Kirkman’s Easy Chocolate Cupcakes
- 1 1/3 cup all-purpose flour
- 3 tsp. baking powder
- ¾ cup unsweetened cocoa powder
- 1/8 tsp. salt
- ¼ cup margarine
- 1 ½ cup Kirkman’s No Sugar-Sugar Substitute
- 2 eggs, or any egg substitute to accommodate a food allergy
- ¾ tsp vanilla extract
- 1 cup prepared Vance’s™ DariFree™ – Original Flavor
- Preheat oven to 350 degrees Fahrenheit.
- Mix sugar substitute and margarine until smooth; beat in eggs or substitute until blended. Mix together flour, salt, cocoa powder and baking powder, and slowly sift into bowl, while mixing. Add vanilla and milk substitute.
- Fill greased or paper-lined cupcake tins ¾ of the way full.
- Bake for 18-22 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Dairy- and Soy-free Buttermilk Frosting (adapted from a recipe on DeliaCreates.com)
- 2 tbsp. coconut cream
- 1 tsp. vanilla
- 2 tbsp. prepared Vance’s™ DariFree™ – Original Flavor
- Pinch of salt
- 1 1/4 cup dairy- and soy-free butter
- 3 1/4 cup of powdered sugar, plus extra just in case
- Mix together the coconut cream, vanilla, salt and non-dairy milk.
- Beat butter with rotary beaters until smooth.
- Add powdered sugar to butter in batches of about 1/2 cup to 1 cup.
- Once fully combined, add the coconut cream mixture. Whip on high for 2-3 minutes or until the mixture gets glossy. It will be fairly loose and not ideal for piping onto a cake yet. If it is runny, add more sugar until the frosting is thick but loose.
- Refrigerate until hard. Then whip it again with your rotary beaters for a few seconds. Don’t over beat.
For more holiday ideas, join Kirkman® on Pinterest! We have an entire board dedicated to Holiday Ideas that are sure to enhance your holiday spirit.