Recipe: Grinch Kabobs for Kids
Looking for a healthy treat for Christmas time instead of the usual cookies and other sweets? Here’s an adorable idea using fruit to make Grinch kabobs!
What You’ll Need:
- Toothpicks
- Green grapes
- Sliced bananas
- Sliced strawberry ends (to look like Santa’s hat)
- Mini marshmallows
Directions:
- Stack toothpicks starting with a green grape (stem side through the toothpick), then a slice of a banana, the slice of a strawberry (pointy end last), then a mini marshmallow (looks like the puffy end of Santa’s hat).
- Eat fairly soon after or the bananas will go bad quickly!
Recipe: Crustless Pumpkin Pie (Gluten & Dairy Free!)
Holidays can be hard for those with food sensitivities, but luckily there are recipes out there that help with foods that people can actually eat! This pumpkin pie recipe is gluten-free and can be dairy-free (the directions include the option). Enjoy!
Ingredients:
- 2 cups pure pumpkin puree
- 1 370mL can evaporated skim milk (optional: substitute coconut milk for dairy-free)
- 3/4 cup liquid egg substitute (or 3 egg whites)
- 1/2 tsp salt
- 1.5 tsp cinnamon
- 1 tsp ginger
- 0.5 tsp nutmeg
- 1.5 tsp vanilla extract
- 2/3 cup granulated sugar
- 9″ pie pan
- Large bowl
- Hand mixer
Directions:
Preheat oven to 400 degrees
Lightly grease a 9″ pie pan
Combine all ingredients in bowl. Beat with hand mixer until smooth.
Pour into the 9″ sprayed pie pan and bake at 400 degrees for 15 minutes.
Reduce heat to 325 degrees. Continue to bake pie for 45 minutes, or until a knife inserted in center comes out clean.
DIY: Peanut Butter Pumpkins
Making these adorable and easy peanut butter pumpkins are a delicious way to celebrate Fall. They would be great to have as a part of Thanksgiving appetizers or meals, too! I can only imagine that they could be made using almond or other nut butters, too! Kids could get into the fun to make them.
What You’ll Need (makes 12 pumpkins):
• ¾ cup creamy peanut butter
• ¼ cup unsalted butter, softened
• ½ teaspoon vanilla extract
• orange (or red & yellow to mix) food coloring (optional)
• 2 cups confectioners’ sugar
• wax paper
• toothpicks
• mini pretzels
Directions:
- Mix together the butter and peanut butter
- Add the vanilla and 2-3 drops of orange or a drop of red and drop of yellow (they look great without the coloring, too, if you opt for that. See picture above.)
- Slowly add in the confectioners’ sugar with a spatula until the consistency is fairly thick
- Divide the mixture into 12 balls (or less if you want larger pumpkins), then roll them into balls and place on wax paper
- Make creases and shape the pumpkins with a toothpick
- Break apart the mini pretzels and put a piece into each pumpkin as its “stem”
Eat the pumpkins alone or with pretzels! Thanks to Fossil Blog for the idea :)
Leftover Halloween Candy Bark
Yesterday was Halloween, so how much candy do you and the kids have leftover? If you’re like many homes across the country, you have so much left over that you think you’ll never get through it all. Instead of tossing it, make this yummy Halloween Candy Bark!
INGREDIENTS:
1 pound bittersweet chocolate, chopped
3 Butterfinger candy bars (or 8 fun-size bars), cut into 1-inch pieces
3 Heath candy bars (or 6 fun-size bars), cut into ¾-inch pieces
8 Reese’s peanut butter cups, each cut into 8 wedges
¼ cup honey roasted peanuts
3 ounces white chocolate, chopped
½ cup Peanut M&M’s (Halloween colors!) or Pretzel M&M’s or Reese’s Pieces
DIRECTIONS:
1. Line a baking sheet with parchment paper; set aside.
2. Place the chopped bittersweet chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth. Pour the chocolate onto the prepared baking sheet and, using an offset spatula, spread into a thin layer (about ¼-inch thick – a 12×10-inch rectangle). Sprinkle the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts, making sure all pieces touch melted chocolate (so they adhere). Lightly press to make sure the candy adheres to the melted chocolate. Refrigerate for 30 minutes.
3. Melt the white chocolate using the same method as the bittersweet chocolate (in a microwave in intervals) until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern. Scatter the M&M’s (or Reese’s Pieces) over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes.
4. Cut/break the bark into irregular pieces and serve. Store leftovers in the refrigerator.
5. ENJOY!
Thanks to BrownEyedBaker for the recipe!
Quick & Easy Witches Brooms Candy
Running behind schedule and need a last minute idea for your child’s Halloween Party? Make these cute Witches Brooms! So Fast, So Easy, & you will still have people talking about your creativity.
All you need is 2 ingredients: Miniature Reese’s Cup & Pretzel Sticks. All you do is poke the Pretzel stick into the bottom of the Reese’s Cup and Voila! You have yourself a Witches Broom! That’s it! How simple is that! Enjoy!