Wednesday, October 24, 2012

Halloween Treats and Eats!

We will be taking a small break from healthy food in order to give you some Halloween Treats and Eats to take to a party you are attending or some food ideas to include in your Halloween Party! I promise to do my best to include unique treats with an extra option to make them waist friendly but still delicious!

Bat Cupcakes

This simple treat will make any Halloween and non-Halloween lover satisfied!

Servings: 2 dozen cupcakes
Nutrition Per Serving: Calories: 273kcal; Cholesterol: 2mg; Fiber: 1.2g; Sodium 272mg; Carbohydrates: 41g; Fat: 11.8g; Protein: 2.8g


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting or any type of frosting (think vanilla and add food coloring!)
  • 1 (11.5 ounce) package fudge stripe cookies
  • 1 (6 ounce) bag milk chocolate candy kisses, unwrapped
  • 1 tablespoon red gel icing 


  1. Prepare the cake mix according to the instructions for cupcakes. Let cool
  2. Frost the cupcakes with the frosting.
  3. Break the cookies in half or cut them in half. Place the cookies about 3/4 from the front of the cupcake, letting the solid chocolate side face the front.Try to have them meet in the middle, with the point of the cookie inserted into the cupcake.
  4. Place the unwrapped chocolate kiss, with the flat bottom against the cookie wings, on the cupcake.
  5. Place two dots of red icing on the chocolate kiss to make the eyes.

To make a healthy frosting, opt for this recipe from Living Healthy Mom:


  • 1 cup of coconut milk powder (NOTE: Do not substitute for coconut milk)
  • 3/4 cup of hot water
  • 8 ounces of dark unsweetened chocolate
  • 1 teaspoon vanilla
  • 1/2 cup of Agave syrup


  1. Take hot water and mix with coconut milk powder until smooth and absorbed.
  2. In a saucepan, bring the coconut mixture to a boil, whisking constantly.
  3. Remove from burner and add unsweetened dark chocolate and Agave until the chocolate is melted.
  4. Mix in vanilla extract or any other flavoring.
  5. Pour the chocolate frosting into a glass container and let sit in room temperature for 10 minutes. Then place in refrigerator for approximately 1 hour.
To make a healthy chocolate cake mix:


  • 1 1/2 cup plain flour
  • 4 tbsp cocoa powder
  • 1 cup caster sugar
  • 1 tsp baking power
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup apple puree
  • 1 tbsp vinegar
  • 1 tsp vanilla essence
  • 1 cup warm water


  1. Sift together flour, cocoa powder, caster sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix apple puree, vinegar, vanilla essence, and warm water. Mix these into the dry ingredients until it is ALMOST thoroughly mixed (in other words, do not overmix).
  3. Pour into cupcake baking sheet.

Mini Pumpkin Pies

This dessert is perfectly sized for everyone to try, without the need to eat an entire slice of pumpkin pie! This receives the Yummy Yet Low Cal Dessert Award!

Serving: 24 mini pies
Nutrition Per Serving: Calories: 138kcal; Cholesterol: 37mg; Fiber: 0.9g; Sodium: 139mg; Carbohydrates: 12.2g; Fat: 8.9g; Protein: 2.5g


  • 1 prepared pie crusts
  • 3 eggs divided
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 1 cup canned pumpkin
  • a teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Roll eahc pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
  3. Separate one egg and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white.
  4. Place the remaining yolk into a bowl, and beat with remaining 2 eggs.
  5. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
  6. Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes.
  7. Allow to cool.

Flayed Man Cheese Ball

Ok, this thing is absolutely disgusting looking but such a clever way to create a cheese and meat sampler!!! See if you have the guts to peel away the layers of muscle!!!!

Servings: 24
Nutrition Per Serving: Calories: 189kcal; Cholesterol: 54mg; Fiber: 0.1g; Sodium: 427mg; Carbohydrates: 1g; Fat: 17.8g; Protein: 6.9g


  • 1 plastic face mask (from crafts store)
  • 2 (3 ounce) packages prosciutto
  • 2 pimento-stuffed green olives
  • 24 ounces cream cheese, softened
  • 6 ounces shredded Chedder cheese
  • 6 ounces shredded Havarti cheese
  • 1/2 cup pitted green olives chopped
  • 1/4 cup roasted red peppers, drained and chopped


  1. Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully onto the nose and eyes.
  2. Reserve two or three slives of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin and forehead.
  3. Take the two whole green olives and position them in the eye holes, pimento side-down. set the mask aside.
  4. Combine the softened creem cheese, cheddar, and havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
  5. Take a heaping spoonful of the mixture and arrange it to form an eye around each olive. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all the crevices. When the mask is full, genlty press the cheese mixture all around the mask. Refrigerate for at least 30 minutes.
  6. Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is chese showing around the bottom edges, use the reserve prosciutto slices to cover it before serving.

I hope all of you have a wonderful and safe Halloween. Until next time!

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