It’s time to start looking for Halloween recipes. I know because fall is in the air and even in the south the temperatures have moderated to mid-80s rather than mid-90s and fall colors are seen everywhere. Oranges and yellows from chrysanthemums and pumpkins brighten gardens and front porches while in the store, apples and the first cool weather cabbages fill the shelves. The month culminates with Halloween bringing cobwebs and ghosts hanging from trees to join the fall decorations. The long-awaited Trick or Treating ends the month. My kids always loved running round the neighborhood with bags and buckets for candy and getting them to sit still long enough to eat was tough. Between adjusting costumes and making sure flashlights had batteries, it seemed that easy-to-pick-up nibbles were the way to go. Long ago I gave up on healthy snacks for Halloween – so for just one evening we winged it. Here are some of my favorite Halloween recipes for bite sized snacks for kids:

Halloween Recipe for Cupcakes:

1 stick butter softened*
½ cup sugar
3 eggs
I cup Flour**
1: Beat the butter and sugar until they are pale in color;
2: Break 1 egg into a small cup and whisk lightly;
3: Slowly add the beaten egg to the batter – it shouldn’t curdle if you do this a dribble at a time;
4: Repeat step 2 and 3 for each egg;
5: Add flavoring if needed: vanilla, lemon etc.
6: Sieve the flour into the batter and mix in gently with a spatula. Make a figure of eight with the spatula to lift and mix the flour in while keeping the mixture light.
7: Put into cupcake pans or cases.
8: Bake in 350f/180c for about 10-15 minutes depending on size of cupcakes.
9: When cooled decorate with orange and black icing or ghosts and monsters.
Note: this is what I call a basic cake recipe for cakes without added fruit. The ratio is 1:1:2 for fat:sugar:flour in cup measurement. This translates to 1:1:1 in grams and ounces.
*This works well with cholesterol free and lactose free fats – I use the sticks;
* Using 1:1 gluten free flour add a ¼ teaspoon xanthan gum per cup of flour.

Halloween Recipes for Vegetarians:

Tomatoes with peas/sweet corn/chopped carrots
1) Cut a cocktail size tomato in half;
2) Scoop out the seeds;
3) Fill the cavity with a mix of chopped vegetables: sweet corn, peas, chopped carrots etc.;
4) Sprinkle a few breadcrumbs on top;
5) Put under hot grill until the breadcrumbs are golden – about 5 minutes;
6) Finish with a sprinkle of freshly chopped oregano.

Potato nests with meat or vegetables
1) Cook a small potato and cut in half;
2) Scoop out the flesh and mash with a little butter, salt and pepper;
3) Add chopped mixed vegetables or chopped meat (ham, bacon etc.);
4) Grill and finish as with the tomato.
Let the kids pick up these bit sized snacks before they head out for a busy couple of hours getting candy. Keep a few warm for when they return as well.