Hello HC Fitness Readers!
Today I walked into Target and was bombarded by Halloween costumes – and candy. Unfortunately, the latter are especially difficult for me to avoid! (Give me some banana Laffy Taffy any day and I am one happy gal.) This time of the year can definitely be tricky if you want to stay on the healthy side.
To help you out (when you’re in the munchie mood) I’ve found three easy recipes for you and your friends to make – either for Halloween or a fall get-together – for relatively healthy, tasty snacks. As always, although these are considered healthier options, when it comes to Halloween baked goods, stay smart. Don’t overdo it, but do treat yourself in moderation!
Banana Ghost Pops
Ingredients:
• 1 cup dried shredded coconut
• 6 raisins
• 12 chocolate chips (mini)
• 3 bananas
• 1.5 cups of orange juice (You can drink it after you dunk the bananas.)
• 6 Popsicle sticks
• Freeze for 4 hours
How-To: Cut the banana in half widthwise and insert a Popsicle stick into the flat end. Freeze for a few hours, then dip in orange juice, followed by shredded coconut. Be sure to grab the dried shredded coconut. (Moist coconut flakes do not stick to the banana well.) Place two chocolate chips for eyes and a plump raisin for the mouth.
Pumpkin Pie Cupcake with Whipped Cream and Candy Corn
Ingredients:
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
How-To: 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 or reduced fat Cool Whip and a candy corn gummy.
Apple Pie Bars
Ingredients:
• Nonstick cooking spray
• 4 large Granny Smith apples, about 1lb (500g) total weight, peeled, halved, cored, and thinly sliced
• 1 1/2 cups and 3 tablespoons unsalted butter
• 2 1/2 teaspoons ground cinnamon
• 1/2 cup granulated sugar
• 3/4 teaspoons freshly grated nutmeg
• 2 cups all-purpose flour 1 cup quick-cooking rolled oats
• 1/2 teaspoon kosher salt 1/4 teaspoon baking soda
• 3/4 cup firmly packed golden brown sugar 1/4 cup walnuts, toasted and coarsely chopped
How-To: To make the crust, preheat the oven to 375 degrees F (190 C). Lightly spray a 9-by-12-inch baking pan with cooking spray. In a large bowl, using an electric mixer set on high speed, beat together the butter (1 cup) and granulated sugar until pale and fluffy, about 2 minutes.
Reduce the speed to low and beat in about ½ cup of the flour and the salt (1/4 teaspoon), then add the remaining flour (1/2 cup) gradually and beat until the dough comes together into a soft ball. Transfer the dough to the prepared pan and, using your hands and a gentle touch, spread it out evenly over the bottom and lightly up the sides. Bake until the top is golden brown, 15-20 minutes. Transfer to a wire rack and let cool completely. Leave the oven on.
To make the filling, place the butter (3 tablespoons) and brown sugar (1/4 cup) in a large frying pan. Place over low heat and, using a wooden spoon, stir to melt the sugar into the butter to for a syrup. Add the apples, toss to coat with the syrup, and raise the heat to medium-high. Cook stirring often, until the apples have softened and are beginning to caramelize in the syrup, 15-20 minutes. If the pan begins to burn, sprinkle in a little water. Scrape the pan bottom, and reduce the heat. When the apples are very soft, stir in the cinnamon and nutmeg. Remove from the heat and let cool completely.
To make the topping, in a large bowl, stir together the oats, flour (1/2 cup), brown sugar (1/2 cup), cinnamon (1/2 teaspoon), baking soda, and salt (1/4 teaspoon). Scatter pieces of butter (1/2 cup) on top and pinch into the oats mixture with your fingertips. Continue to pinch until the mixture comes together into uniform coarse, sandy clumps. Stir in the walnuts and refrigerate until ready to use. Spread the apple filling over the baked crust in an even layer. Sprinkle the topping over and press lightly. Bake until the topping is golden, about 20 minutes. Let cool completely on a wire rack, then cut into bars and serve.
Recipies from:
Pops – http://www.nuggetmarket.com/recipes.php?id=323
Cupcakes- http://gonnagowalkthedogs.typepad.com/blog/2009/10/it-is-autumn-and-that-means-halloween-pumpkins.html
Apple Pie Bars- http://www.ivillage.com/apple-pie-bars-0/3-r-374564