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Halloween treats

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Honey Devil's Food Cake

By Heidi Sutton

It’s time to get spooky sweet with some Halloween treats like this decadent and delicious Devil’s Food Cake, a Star Wars inspired hot cocoa and a Monster Smoothie.

Honey Devil’s Food Cake

Recipe courtesy of National Honey Board

Honey Devil’s Food Cake

YIELD: Makes 10 servings

INGREDIENTS: 

1½ cups all-purpose flour

1½ cups unsweetened cocoa powder, divided

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups honey, divided

½ cup 2 percent low-fat milk

½ cup vegetable oil

2 eggs

3 teaspoons vanilla extract, divided

1 cup just-boiled water

1 cup heavy whipping cream

Milk chocolate shavings, for garnish

DIRECTIONS:

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1½ cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in hot water. Divide batter between pans. Bake 25–30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.

To make the frosting, combine remaining cocoa powder, honey and vanilla, and cream in a medium bowl. Beat until thick and fluffy. Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting over sides and top. Garnish with milk chocolate shavings.

Yoda Hot Cocoa

Recipe courtesy of Deb Thompson

Yoda Hot Cocoa

YIELD: Makes 4 servings

INGREDIENTS: 

Green sprinkles

4 cups milk, any type including lactose free

1 teaspoon vanilla extract

8 ounces white chocolate chips

2 drops green food coloring

whipped cream

8 candy eyes, divided

DIRECTIONS:

Dip the rim of the glass in water. Pour green sprinkles onto a plate or into a bowl and dip the edge of the wet glass in sprinkles, coating it in green. In a medium sauce pan over medium-low heat, mix together milk, vanilla, food coloring and white chocolate. Cook, stirring often, until the white chocolate comes to a simmer and is melted. Do not let boil. Remove from heat, pour hot chocolate into prepared mugs, top with whipped cream, sprinkles and two candy eyes

Monster Smoothies

Monster Smoothies

YIELD: Makes 4 servings

INGREDIENTS: 

8 ounces milk, 2%

1 (5.3-ounce) container yogurt, low-fat pineapple Greek

1/2 cup 100% pasteurized apple cider

6 spinach leaves

1 medium frozen banana

1 pear, cored

1 avocado, pitted and peeled

DIRECTIONS:

In a blender, combine milk, Greek yogurt, apple cider, spinach, banana, pear, and avocado. Blend until smooth.

 

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Halloween treats take center stage in October. And what can be better this time of year than a fresh autumn apple coated in a sweet candy shell?

Candied Apples

INGREDIENTS:

15 apples

2 cups white sugar

1 cup light corn syrup 1 1/2 cups water

8 drops red food coloring

DIRECTIONS:

Lightly grease cookie sheets and insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding the apple by its stick, dip in the syrup and turn to coat evenly. Place on prepared sheets to harden.

Old-Fashioned Caramel Apples

INGREDIENTS:

12 medium apples

2 cups granulates sugar

1 cup packed light brown sugar

2⁄3 cup light corn syrup

1⁄2 cup butter or margarine

1 cup half-and-half (10%) cream or evaporated milk

1 teaspoon salt

2 teaspoons vanilla extract

2 cups chopped pecans, 11⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional)

DIRECTIONS:

Wash and dry the apples. Remove the stems. Insert a popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. Cover a large countertop area or a large baking sheet with waxed paper. In a large heavy kettle over medium-low heat, bring the granulated and brown sugars, corn syrup, butter, half-and-half and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil. Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla. Remove from the heat. Cool until the mixture thickens slightly. 

Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place.

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Photo from Culinary.Net

Going door to door for candy and treats is part of many families’ Halloween traditions, and the routine almost always ends with a kitchen loaded with treats. When the spooky season comes to a close, consider these ways to use up those delectable goodies.

Take Some to Work
A tried and true classic. It’s likely you won’t be the only person in your office bringing in leftovers a few days after Halloween, but there’s a good chance you have coworkers without kids who may not be as tired of treats as parents.

Freeze It
Certain candies like chocolates freeze better than others, so be conscious of what you’re putting in the freezer. This method keeps your sweets better longer and allows you to use them as ingredients in baking desserts throughout the year, or you can simply thaw a few at a time for snacking.

Make Trail Mix
The traditional recipe calls for peanuts, raisins and small chocolate pieces, but you can take matters into your own hands with a creative hodgepodge of just about anything you’re left with after Halloween passes. Candy corn, pretzels, chocolates and other sweets are perfect for mixing up as a snack to put in baggies for work or school – just choose your family’s favorites and toss together.

Set It Out for Guests
Leftover goodies don’t have to be hidden in the pantry. Grab a small glass dish, fill it with wrapped fun-size candies and place it on an end table, kitchen island or anywhere guests often gather and would feel invited to take one.

Donate it

Groups like Operation Shoebox, which supports our troops, will gladly take donations. Halloween Candy Buy Back, a nationwide program, partners with participating dentist’s offices to “buy” kids’ Halloween candy in exchange for money, raffle tickets for prizes, toothbrushes, local business coupons, and other items.

Other ideas:

  • Save it for decorating a gingerbread house.
  • Stuff it into a piñata.

Visit Culinary.net for more Halloween treats and recipe ideas.

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