Halloween Treats

All of the little goblins in my life will be getting these little s’mores in their treat bags this year. Cute…but a little something different, Halloween S’mores. All you need is graham crackers, Hershey’s snack size chocolates and halloween Peeps. Place in a delightfully cute bag and put a smile on some faces!

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Mummies

Halloween is just a week away! These little mummies are extremely easy if you need a quick Halloween treat.

Oreo Mummies

12 Oreos (I like Double Stuffs…who doesn’t?)

1 package White candy coating

24 Mini M&M’s for eyes

Melt white candy coating over low heat using a double boiler. Dip Oreos into melted coating until evenly covered. Remove and let set on parchment paper. Place eyes in upper center of each cookie. Drizzle chocolate in a back and forth motion over cookies, you can use a piping bag with a tip or even a ziplock bag with a corner cut off. Dot eyes and you are finished.

Jacob’s Lego Cupcakes

I made these Lego cupcakes for an impromptu birthday party/weekend for my nephew Jacob. Normally if you are wanting to make these little Legos I would suggest purchasing this nice little mold and using candy melts. But if, hypothetically speaking, you don’t have enough time to get the molds before you will be needing them, fondant works too! You can make your own fondant or purchase the pre-colored stuff.

Lego Cupcakes

24 baked cupcakes, any flavor

Buttercream Frosting

Fondant – Red, Yellow, Green & Blue

Bright Colored Confetti

Buttercream Frosting 

makes about 3 cups

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Spoon buttercream into a pastry bag with a 2D tip. Pipe frosting onto cupcakes in a circular motion.

For the Legos

Roll fondant out, leaving a thickness of 3/4 inch. Using a knife cut into Lego sized pieces. (Yes, really technical I know). Pinch off a very small amount of fondant the same color as the bottom piece. Roll into small balls. Repeat 5 more times. Place small balls on top of the bottom Lego piece in two rows, three on each side. If the fondant needs some help sticking, you can brush the backs of the round balls with water. Once attached, slightly press on the tops to flatten.

Place one Lego on the top of each cupcake and sprinkle with confetti. You can make 24 Legos if you would like, or you can make less and alternate between Legos and confetti.

Homemade Fruit Roll Ups

For some strange reason, I kind of like fruit roll ups. I didn’t eat them a lot as a kid, and I don’t eat them a whole lot now, but every once in a while, I like to take a fruit roll up, shape it into a ball and shove it in my mouth. Sorry if I just grossed you out. When I saw these homemade fruit roll ups on food gawker, I immediately wanted to give them a try. I slightly adapted the recipe from Hungry Foodies Pharmacy. Not only are these way more healthy and tasty than store bought fruit roll ups, they will make your kitchen smell amazing!

Mango-Strawberry Fruit Roll-Ups

2 cups strawberries, diced

1 large mango, diced

2 tablespoons water

Agave Nectar

1 Teaspoon Sugar in the Raw

Preheat oven to 150 degrees F one hour before dehydrating the fruit roll-ups.

If your oven does not allow you to bake at 150 degrees F, you can use your warm setting.

In a sauce pan over medium heat, add water and diced fruit. Cook until the fruit breaks down so that it is soft and mushy. Allow the fruit mixture to thicken (the syrup should coat the back of the spoon and shouldn’t be runny or thin), almost like the consistency of a chunky applesauce. Adjust sweetness with agave nectar and raw sugar.  I used about 1 tablespoons of agave nectar and a half of a tablespoon of raw sugar.

Carefully pour the fruit mixture into a food processor or blender, and puree the liquid until it is smooth in consistency.

Line a baking sheet with parchment paper and lightly grease with non-flavored oil, such as corn or vegetable oil. Pour fruit mixture onto baking sheet and spread evenly across the baking sheet, about 1/4-inch thick. Spreading the fruit evenly is extremely important, in order to insure that dehydration is even.

Place baking sheet into oven and dehydrate for about 6 to 8 hours. The amount of dehydrating time varies depending on the thickness and the amount of sugar in the fruit mixture, so check every two hours until done. You don’t want crispy fruit roll-ups. When the fruit is dry and no longer sticky to touch, remove baking sheet from oven, and allow to cool at room temperature. If you find that the edges are a little crispy, just rehydrate by dabbing the edges with a wet paper towel.

When cool to handle, carefully peel the sheet of dehydrated fruit and lay it on a cutting board, and cut with a knife or pizza slicer into strips. Cut wax paper or parchment paper just a little larger than the strips, and roll the strips of fruit into fruit roll-ups. Store in the pantry in an airtight container for up to two weeks.