Tricks Are For Kids: 10 Delish Halloween Treats For Adults

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pumpkin cheesecake
Why do kids get to have all the fun?

When the sun sets on Halloween night, all the kiddies will emerge from the darkness, donning their best costumes and taking to the streets in search of treats. And even though it's been a few years (okay, several) since we've gone out trick-or-treating ourselves, why do kids get to have all the fun?

Halloween — a holiday mostly loved for ghost stories and childish games — isn't typically considered the most romantic of holidays. But if it's true that the way to a guy's heart is really through his stomach, then he'll be head over heels in love with you after taking a bite into one of these holiday recipes we've rounded up. Cook up these ghoulish, yet oh-so good snacks to munch on with your significant other while you cuddle up on Hallow's Eve.

baked apples
1. Baked Stuffed Apples With Worms
Yield: 6 servings (serving size: 1 apple)

Ingredients
6 medium red apples (preferably McIntosh)
Juice from half a lemon (approximately 2 tablespoons)
2 cups water
1/2 cup pure maple syrup (dark amber grade A)
1/2 cup raisins
1/2 cup chopped walnuts
1 teaspoon cinnamon
6 candy gummy worms

Directions
1. Preheat oven to 350°F. Core apples (use a tool you use to scoop melon balls) and place in water mixed with lemon juice while you mix additional ingredients.
2. Mix syrup with raisins, walnuts and cinnamon. Fill apples with raisin mixture and place in a baking dish.
3. Fill bottom of the dish with 1 cup of lemon water. Bake uncovered for 60 minutes until tender.
4. Drizzle juice from bottom of dish over apples and serve hot.
5. Top each apple with a worm.
CHOLESTEROL DOWN: 10 simple steps to lower your cholesterol in 4 weeks — without prescription drugs (Crown/Three Rivers, Dec 2006) by Dr. Janet Brill

 

pumpkin coffee
2. Creamy Pumpkin Coffee

Ingredients
3/4 cup low-fat milk
2 teaspoon sugar, brown or white
2 tablespoons pumpkin pure
1/4 teaspoon vanilla extract
2 dashes of nutmeg
Dash of cinnamon
Pinch of ground ginger
1/2 cup hot coffee

Directions
1. Combine the milk, sugar, pumpkin purée, vanilla, nutmeg, cinnamon and ginger in a blender and blend on high speed to purée, creating a frothy consistency.
2. Pour into a saucepan and heat until hot but do not boil.
3. Pour hot coffee into mug and top with hot spiced milk.
The Truly Healthy Family Cookbook (Page Street Publishing) by Tina Ruggiero M.S., R.D., L.D.

eyeballs
3. Give 'Em the Eyeball Candies

Ingredients
1/2 cup hydrogenated peanut butter (such as Skippy)
3 tablespoons unsalted butter, cut into pieces
1 1/4 cups confectioners’ sugar, sifted
6 ounces white chocolate coating (see below), finely chopped
20 round brown candy-coated chocolate candies (such as M&M’s)
Red paste or gel food coloring

Directions
1. Line 2 jelly-roll pans with aluminum foil, smoothing out any wrinkles. Coat foil with nonstick cooking spray.
2. In a large bowl with an electric mixer on medium speed, beat peanut butter, butter, and confectioners’ sugar until creamy and smooth.
3. Roll into 1-inch balls between your palms and place on prepared pan; freeze for 30 minutes.
4. Melt chocolate coating in a double boiler or microwave and stir until smooth. Dip balls into chocolate one at a time until completely coated, using your fingers, 2 forks, or chocolate dipping tools. Remove balls from chocolate, let excess chocolate drip back into pot, and place balls back on pan. Press 1 brown candy into each ball; these are the eyeball’s irises. Chill until firm, about 30 minutes.
5. Tint the remaining chocolate coating with red coloring. Scrape into a zipperlock plastic bag. Snip a small opening in a bottom corner of the bag and pipe bloody squiggles onto each eyeball. Chill until red chocolate is firm, about 15 minutes.
White chocolate: Look for white chocolate that lists cocoa butter in the ingredients rather than palm oil or other oils. The cocoa butter will give it a natural chocolate flavor and aroma. I most often use Callebaut and Valrhona.
From A Baker's Field Guide to Holiday Candy & Confections Recipe © 2013 by Dede Wilson and used by permission of The Harvard Common Press
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