3 Spooky Snacks for Halloween!

27 Oct

Picking out costumes and watching all of the classic Halloween movies? The time for trick or treating is upon us next weekend, but first, why not enjoy a little kitchen time with your children. Dive into festive creation with three recipes for spooky Halloween snacks!

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1. Peanut Butter Ball Monsters

Ingredients:

  • 1 cup peanut butter
  • 1 cup honey
  • 1 cup sugar
  • flour
  • M&M’s, mini gumdrops, and shoestring licorice

Tools:

  • measuring cups
  • mixing bowl and spoon
  • tray
  • wax paper

What To Do:

  1. Help your child measure the peanut butter, honey, and sugar, and mix them together in a bowl.
  2. Place the bowl in the refrigerator for about an hour.
  3. Put flour on your child’s hands and work with her to form small balls. Place the balls onto wax paper.
  4. Add mini M&M eyes, mini gumdrop noses, and licorice antennae to the monster heads.
  5. Put the balls on a tray and refrigerate until these monsters are ready to be eaten!

Source: The Budding Chef

2. Witch’s Brew

Ingredients:

  • grape juice
  • red grapes and blueberries
  • milk

Tools:

  • blender

What To Do:

  1. Put grape juice, grapes, blueberries, and milk into a blender.
  2. Add ice and  blend to make a “witch’s smoothie!”
  3. Sing songs to the Healthy All Over CD to talk about how little witches can stay healthy!

Source: The GIANT Encyclopedia of Monthly Activities 

3. Be A Pumpkin Cook!

Ingredients:

  • whole pumpkin
  • water
  • butter
  • ingredients for pumpkin muffins or bread

Tools:

  • knife (adult only)
  • 9″ x 12″ baking pan
  • aluminum foil
  • blender or food processor
  • muffin tin or loaf pan
  • measuring cups and spoons
  • mixing spook and bowl

What To Do:

  1. Wash and cut open the pumpkin. Encourage children to smell it.
  2. Remove the seeds. Using your hands, remove and save the pulp.
  3. Encourage the children to describe the textures of the pumpkin.
  4. Cut off thin slices of pumpkin flesh and have the children taste it.
  5. Place the pumpkin, cut side down, in the baking pan. Add 1/2 cup of water.
  6. Cover with foil and bake at 350 degrees for one hour. Let cool.
  7. Remove the foil and encourage the children to observe the changes in the pumpkin. The pumpkin is darker and soft because heat changes the consistency of things.
  8. Scoop out some of the soft pumpkin pulp. Puree it in a blender or food processor. Add some of the liquid from the baking pan, if needed.
  9. Use the pureed pumpkin in any recipe that calls for canned pumpkin. Let the children measure, pour, and mix.
  10. Eat the muffins. Compare the appearance of the batter to the finished product. Explain again how heat changes things.
  11. Bonus: Melt butter and coat the pumpkin seeds. Bake at 250 degrees until golden brown. Salt and enjoy!

Source: The GIANT Encyclopedia of Monthly Activities 

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