If you don’t have kids you can still enjoy these fun recipes. Halloween is one of the biggest holidays in America even though it lasts just one day.
Why not partake this year and have some friends over for some scary treats!
Pumpkin Head Cup Cakes
Makes 12 servings
- Heat oven to 350 degrees.
- Prepare 1 box (18.25 oz.) of devil’s food cake mix according to the package directions.
- Add batter to 12 sized muffin pans and bake until done.
- After cooking, pop out muffins and cover with organic pumpkin orange frosting. Add little licorice bits for the stem and let the kids make faces with bits and pieces of candy.
Organic Ghosts
Makes 24 servings
- Heat oven to 350 degrees.
- Prepare 1 lb of pound cake mix to directions and stir in ½ cup of organic peppermint candy (or chocolate baking chips or your favorite candy).
- Fill organic ice cream cones (available at Whole Foods and other markets and do not contain corn syrup) with ½ cup of batter each of the pound cake mix and bake standing upright in two 12 cavity muffin tins. Bake 30 minutes. Once cooled of, trim to level so they stand up evenly.
- Use melted semi sweet chocolate to stick the ice cream cones on a cookie base of your choice. Use organic frozen whipped topping, thawed to coat cones into ghost shapes. Use semi sweet melted chocolate to stick on eyes of reese pieces or m & m’s and use little cuts of licorice bits for eyebrows, or just lay out little bits of candy and let the kids decorate them however they like!
Pear and Cheese Faces
Makes 8 servings
- Remove organic pears from can, drain and cut in halves and remove the “meaty” center.
- Lay out on a tray so the round part is facing down.
- In a pastry bag fitted with a round tip add soft blue cheese and, spicy mustard and fill the inside of the pears.
- Flip over and lay down on the flat side, on a harvest colored plate and add your favorite crackers to garnish. Use a little filling for eyes and a smile. Add some pine nuts for eyeballs. You can also add a sprig of mint for hair!
Drinks For the over 21 Crowd
The Red Royal Season Pleaser
- 500 grams of cranberries
- 50 grams of sugar
- 2 tbsp of orange jucice
- 1 tsp of orange zest, grated
- 1 bottle of champagne
In a large pan over medium heat add cranberries, orange juice, zest and sugar until syrupy and slightly liquid.
Blend in blender until smooth then strain solids and let cool.
Pour 2 tablespoons of the syrup into the bottoms of 4 chilled champagne glasses. Garnish with some cranberries and gently top off each glass with Champagne.
The Grand Orange Drink
- 4 Large Navel Oranges
- 115 grams of sugar
- 2 Tablespoons of Water
- 2 Tablespoons of Grand Marnier
- 16 Strips of Candied orange peel
4 large navel oranges, peeled, all white membrane and strings removed, cut vertically into small slices and placed in a serving bowl.
Combine sugar and water in a small saucepan over medium heat and bring to boil (do not stir) until the mixture bubbles (should be syrupy), cover with lid and boil for 1 minute longer. Remove from heat.
Add in Grand Marnier to taste and stir to mix. Pour the hot syrup over the orange slices and stir to mix.
Garnish with the candied peel, serve and enjoy.
Always Organically Yours,
Renay Matthews
Renay Matthews is a certified Nutritionist and Holistic Life Coach.
She can be reached at www.organeewellnes.com or practitioner@organeewellness.com
She can be reached at www.organeewellnes.com or practitioner@organeewellness.com
The pear cheese sounds heavenly!
It is yummy, I am doing them with the ghosts and a glass of Grand Orange!