Gummy Worms

Gummy Worms

Ingredients:

12 tbsp sugar, separated

2/3 cup raspberry juice (see **below)

2/3 cup orange juice

8 tbsp corn syrup, separated

8 tbsp unflavored gelatin, separated

Food coloring, optional

Preparation:

Prepare an 8×8 inch pan by wetting it lightly with water. Place 4 tbsp gelatin in ¼ cup cold water to soften for about 5 minutes. Place the raspberry juice, 6 tbsp sugar and 4 tbsp corn syrup in a medium saucepan over medium heat and stir until sugar dissolves. Once dissolved stir in the gelatin and continue stirring until gelatin dissolves. At this point add food coloring. Now pour into the prepared 8×8 pan and leave until completely set, approximately 4-6 hours at room temperature or 1 hour in the refrigerator.

Repeat procedure with orange juice: place 4 tbsp gelatin in ¼ cup cold water to soften for about 5 minutes. Place the orange juice, 6 tbsp sugar and 4 tbsp corn syrup in a medium saucepan over medium heat and stir until sugar dissolves. Stir in the gelatin and continue stirring until gelatin dissolves. At this point add food coloring. Remove from heat and allow to cool for 10 minutes in pan. Pour over raspberry layer and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.

When set, turn out of pan and cut with a sharp knife into long, thin strips to resemble worms.

** Raspberry juice can be obtained from boiling fresh or frozen raspberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer, reserving juice, and press fruit against the strainer to squeeze out all the juice.

Meringue Ghosts

 

Ingredients:

• 2 egg whites, room temperature
• 1/8 tsp cream of tartar
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract (can also use Almond)
• 8 oz semi-sweet chocolate
• toasted nuts, coconut, or sprinkles (optional)

Directions:

Preheat oven to 200 degrees. Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (You can also use a large bowl and a hand mixer with whisk attachments.) Turn the mixer to medium-high speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and continue beating on medium-high until the whites have turned an opaque white color and hold soft peaks. At this point, start adding the powdered sugar a few spoonfuls at a time with the mixer running. Once all of the sugar has been added, add the vanilla extract and turn the mixer to high speed. Continue to beat the egg whites until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 7-12 minutes in a stand mixer.

Cover two baking sheets with parchment paper. Scoop your meringue mixture into a piping bag fitted with a ½ inch round tip (You can also use a large Ziploc bag with a ½ inch hole cut in the corner) Pipe your meringue into ghost shapes about 1-1/2 inches wide and 2 inches tall. You can either do this by squeezing the bag and pulling up gradually, making one big ghost, or by making a series of concentric circles spiraling upward. Pipe 12 ghosts onto each baking sheet, for a total of about 2 dozen meringue ghosts.

Bake the meringues in the preheated oven for an hour. After an hour, open the oven door and continue to cook for 30 minutes, then turn the oven off, close the door, and allow the meringues to sit until completely cool, about 1 hour. Once the meringues are crisp and room temperature, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. If you want to coat the bottoms in crushed nuts, sprinkles, or toasted coconut as well, place those toppings in small, shallow bowls nearby.

Dip the bottoms of the ghosts in the melted chocolate, and scrape the bottoms against the lip of the bowl to remove excess chocolate. If you’re dipping them in other toppings, immediately press the bottom of the ghost into the bowl of toppings so they adhere to the wet chocolate. Replace the dipped ghost back on the baking sheet and repeat with remaining ghosts and chocolate. Dip a toothpick in the remaining melted chocolate and give each ghost two dots for eyes and, if you desire, a mouth or other features.

Refrigerate the ghosts to set the chocolate, about 5-10 minutes. Do not refrigerate them any longer than absolutely necessary, as they will absorb moisture from the refrigerator and lose their crispness. Store Meringue Ghosts in an airtight container at room temperature.

Ghostly Pumpkin Pudding

Ghostly Pumpkin Pudding

Ingredients

Pudding:

1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree

Topping:

2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

Directions:

For Pudding:

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and bloomsBring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

Recipe from The Food Network

Pumpkin-Applesauce Bundt Cake

Pumpkin-Applesauce Bundt Cake

Ingredients:

2 cups sugar
2 cups pumpkin
1 cup applesauce
1/2 cup canola oil
4 eggs
2 cups gluten-free rice flour mix
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon

Preheat oven to 350°F. In a large bowl beat the eggs till fluffy. Next blend in the sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not over mix!  Finally, add in all the dry ingredients, one at a time, while blending together. Pour the batter into a greased, large bundt pan and bake for 1 hour. Check the bundt with a toothpick to make sure it’s done and enjoy!

Servings Size: 12

 

Calories 255.7

Fat 10.7 g

Saturated Fat 1.2 g

Cholesterol 62.0 mg

Sodium 389.3 mg

Carbohydrate 39.4 g

Dietary Fiber 0.5 g

Sugars 33.6 g

Protein 2.3 g

Candy Apples

Candy Apples

Ingredients:

6 medium Red Delicious apples
6 wooden pop-sickle sticks
3 cups sugar
2/3 cup light corn syrup
2/3 cup water
1 teaspoon vinegar
6 -8 drops red food coloring

Wash and dry apples and remove the stems. Insert the wooden sticks into the stem end of each apple then set aside. Next combine sugar, corn syrup, water, and vinegar in a heavy saucepan and mix well. Cook over medium heat until mixture reaches 295 degrees on a candy thermometer, stirring occasionally. Once the mixture reaches 295 degrees remove the pan from heat and stir in the food coloring. Quickly dip apples into the mixture (allow excess to drip off) and place the apples on a buttered baking sheet to cool. Once cooled enjoy!

Fig-Date Balls

Fig-Date Balls

MAKES 36 TO 40 BALLS

These mini-treats deliver protein and fiber in every bite. Enjoy them without guilt. Vary the flavor and texture with additional ingredients and spices to suit your palate and dietary needs. For an adult-style treat, replace the hot water with an equal amount of hot rum.

2 cups pitted dates
6 dried figs, stems removed
½ cup ground pepitas*
2 tablespoons unsweetened cocoa powder, optional
1 tablespoon coconut oil
2 tablespoons hot water, more if needed
1 pinch salt
-Unsweetened coconut flakes, for rolling balls, optional
-Cocoa powder, for rolling balls, optional

1. Place dates, figs, ground pepitas, cocoa powder (if desired), coconut oil, hot water and salt into the bowl of a food processor fitted with a knife blade.

2. Pulse until mixture is well combined and comes together in a ball. If necessary, add an additional tablespoon of water, 1 teaspoon at a time.

3. Spread coconut flakes and/or cocoa powder on a plate or a piece of waxed paper.

4. Using 2 teaspoons, form date-fig mixture into small (walnut-size) pieces and drop them into the coconut and/or cocoa powder, if using. Roll coated pieces between your hands to form into balls. Enjoy at room temperature or refrigerate for firmer texture.

Nutrition Per Date Ball:

Calories – 44

Fat – 1g

Sodium – 3mg

Carbohydrates – 8g

Fiber – 1g

Sugar – 1g

protein – 1g

*Pepitas – these are shelled raw pumpkin seeds. Process them in a food processor, blender or a clean coffee grinder until finely ground.

Recipe from Living Without Magazine

Blueberry Gummies

Blueberry Gummies

MAKES 36 TO 42 SQUARES

Gelatin is a fantastic food-as-medicine ingredient for healing the structures and tissues of the body and aiding in detoxification. These gummy snacks are fun to eat and good for you. For sour gummies, omit the honey and add 1/3 cup organic lemon juice to the blueberries before heating. For flavor variation, substitute other berries for the blueberries.

1 cup organic blueberries, fresh or frozen
2 tablespoons unsweetened apple juice, grape juice or water
4 tablespoons unflavored gelatin
-Honey or agave syrup, to taste, optional

1. Place blueberries and juice in a heavy saucepan and warm over medium heat. Stir and allow to cook until the liquid is steaming and the blueberries are plump.

2. Place berry mixture into a high-speed blender or food processor and blend until smooth. Remove the lid and allow the mixture to cool slightly.

3. Add gelatin and blend again until smooth.

4. Pour mixture into a 9×9-inch glass dish (or silicone candy mold, if desired) and refrigerate 30 to 60 minutes. Unmold or cut into squares or strips. Alternatively, use small cookie cutters to cut into fun shapes.

Nutrition Per Gummie:

Calories: 5

Fat: 0

Carbohydrates: 1

Sugar: 0

Protein: 1

TIP Silicone candy molds are available at your local craft store.

Recipe from Living Without Magazine