Healthy Halloween Recipe: Broken Glass Cupcake

This Halloween recipe is a trick and a treat, all in one. The Broken Glass Cupcake looks dangerous and delicious at the same time. But no worries, the "broken glass" is the 'trick'- so no one will get hurt eating it. Your waist line is safe, too; these cupcakes are under 200 calories and only 5 grams of fat. Happy Halloween!



Ingredients: 

For the cupcakes:

All-purpose flour 2 cups

Wheat flour ½ cup

Sugar 1 1/2 cups

Cocoa powder 1 tablespoon

Baking soda 1 teaspoon

Salt 1 teaspoon

Buttermilk, nonfat 1 cup

Vegetable oil ½ cup

Plain yogurt, nonfat ½ cup

Eggs, large 2 each

Vanilla extract 1 ½ teaspoon

White distilled vinegar 1 teaspoon

Red food coloring 2 tablespoon

For the frosting:

Heavy whipping cream 1 cup

Powdered sugar ¼ cup

Vanilla extract 2 teaspoons

Fat-free cream cheese 8 ounces 

For the “glass”:

Sugar 1 ½ cups

Water ¾ cup

For the “blood”:

Raspberries, fresh or frozen 1 pint

Method:

Cupcakes:

• Preheat oven to 350°F.


• In medium size bowl, sift all dry ingredients.


• In stand mixer bowl or other mixing bowl; add buttermilk, vegetable oil and non-fat plain yogurt.


• Alternate between adding the dry mix and the two eggs.


• Then add the vanilla extract, red food coloring, and vinegar.


• Mix until batter is well mixed; scrap the sides of the bowl to make sure all dry ingredients are incorporated.


• Spray two 8 inch cake pans with non-stick pan spray or a cup cake pan.


• Pour batter as evenly as you can into each cake pan (batter will be slightly runny).


• Bake in oven for about 30 to 35 minutes.

Frosting:

• In a large mixing bowl, add heavy whipping cream. Using an electric mixer, whip cream on high, until soft peaks form. (About 3 minutes).


• In a separate mixing bowl, add cream cheese. With the paddle attachment mix on medium-high speed until cream cheese is softened.


• Add powdered sugar and vanilla extract to cream cheese, combine well


• Add cream cheese mixture whipped cream, fold cream cheese mixture into whipped cream. Be careful to not over mix, folding will help keep the fluffy whipped cream consistency.


• Once combined, the frosting is ready to be served, otherwise store in refrigerator for up to 7 days.

Glass:

• Bring sugar and water to a boil in a small sauce-pan. Stirring until sugar dissolves.


• Reduce heat to medium-high and cook until mixture just starts to turn pale gold around edges.


• Remove from heat and immediately pour onto silicone mat. Working quickly, tilt mat to spread caramel edges to make a thin layer.


• Let cool to harden.

Blood:

• Add raspberries to a small sauce pot turn on to medium heat and let cook for about 10-15 minutes or until raspberries soften. Cool


• Add raspberries to blender and blend until smooth.


• Strain seeds out of blended raspberries creating a smooth consistency, use cold.

Nutrition: 

Serves: 20

Calories: 180

Fat: 5 grams

 

Healthy Halloween Recipe: Panna Cotta Eye

Celebrating the holidays all begins with Halloween, inside the Healthy Kitchen. What better way to ring in the season with a little tasty, ghastly treat? This more healthy alternative to processed sugar not only tastes great, but fits the holiday! A perfect treat for your Halloween parties, the kids and for you!



INGREDIENTS:

Panna Cotta:

1 envelope Unflavored gelatin

¼ cup Water

2 cups Skim-milk

½ cup Sugar

1 ½ cup Plain non-fat Greek yogurt

1 teaspoon Coconut Extract

2 each Kiwi, sliced thin

Raspberry Sauce:

1 pint Fresh Raspberries

Method:

Panna Cotta:

• Place eleven 6-ounce narrow wine glasses (for the perfect eyeball shape) otherwise use custard cups or ramekins in a shallow baking pan, then set aside.


• In a small bowl, sprinkle gelatin over the water (do not stir). Let stand for 5 minutes.


• Meanwhile, in a medium saucepan, combine ½ c of the milk and the sugar.  Cook over medium heat until heated through, stirring to dissolve the sugar (do not boil).  Add gelatin mixture; stir until gelatin is dissolved.  Remove from heat.  Whisk in yogurt until smooth.  Whisk in the remaining 1 ½ cups milk and the coconut extract.


• Place kiwi slice at the bottom of the cup, then ladle mixture into cups/wine glasses.


• Cover pan with plastic wrap.  Refrigerate panna cotta for 4 to 24 hours.


• To serve, immerse the bottom half of each custard cup in hot water for about 10 seconds.  Run a small knife around edge to loosen.  Invert custard onto a dessert plate.  Sprinkle custards with berries and garnish with fresh mint leaves and raspberry sauce.

Raspberry Sauce:

• Place raspberries in a small sauce-pot and cook on low-medium heat for about 10 minutes, stirring occasionally.


• Once the raspberries have softened and cooked down allow to cool.


• Pour raspberries in a blender and blend until smooth.


• Chill until ready to serve.

Nutrition:

Panna Cotta:

Servings: 11

Serving Size: 1 ramekin

Calories: 50 kcal

Fat: 1gm

Raspberry Sauce:

Servings: 8

Serving Size 2 T

Calories 5 kcal

Fat: 0 gm

 

H3 Halloween Chocolate Whoopie Pie by Carrie Adams

With Halloween coming up next week, we're getting into celebration mode here in the H3 Healthy Kitchen. Today, we've dressed up one of our favorite sweet treats in honor of Halloween, the Chocolate Whoopie Pie. Enjoy this festive and healthy alternative with your family instead of all the highly processed, sugary candies and chocolates this Halloween.



Ingredients:

Cake:

1 1/2 cup      All purpose flour

1/3 cup        Cocoa powder

3/4 teaspoon Baking soda

1/2 teaspoon Salt

3/4 cup        Fat-free buttermilk

3/4 teaspoon Vanilla extract

1/3 cup        1% Cottage Cheese, pureed

1/2 cup        Brown Sugar

1 each           Egg

Filling:

16 ounces     Fat-Free Whipped Topping (Cool-whip)

4 drops         Orange food Coloring

Method:

• Preheat oven to 375 degrees. Lightly spray a cookie sheet with pan spray.


• Combine dry ingredients: flour, cocoa powder, baking soda and salt in a medium-sized mixing bowl then mix.


• Combine wet ingredients: buttermilk, vanilla extract, brown sugar, cottage cheese and egg. Mix well.


• Slowly add the wet mixture into the dry mixture. Allowing the dry mixture to just absorb the wet mixture. (Do not over mix.)


• Once the mixture has combined (some clumps are fine) scoop 1/2 ounce of mixture onto the greased cookie sheet.


• Bake whoopie pies at 375 degrees for 11 minutes.


• Remove from the oven and allow to cool.


• For the filling: Gently fold in the coloring with the whip topping. Stuff each whoopie pie with 1 ounce of filling. Enjoy!

Nutrition:

Servings: 15

Calories: 120

Fat grams: 1.5

Healthy Recipes: Meringue Bones with Bloody Berries

INGREDIENTS:
1 ½ teaspoons Pure vanilla extract
½ teaspoon Cream of tartar
1 ½ Tablespoon Cornstarch
1 ½ cups Sugar
¾ cup Egg whites, large (room temperature)
Pinch Salt

Topping:
4 cups Strawberries, sliced
2 cups Raspberries, cleaned
2 Tablespoons Honey

PREPARATION:
• Preheat oven to 275°F.
• Line a baking sheet with parchment paper
• Portion out vanilla and cream of tartar and set aside.
• In medium bowl, mix cornstarch and sugar.
• Place egg whites in large mixer bowl of standing mixer. Make sure bowl is clean and free of any debris. Use whip attachment for the whipping of the egg whites.
• Start whipping eggs on low speed while adding cream of tartar and salt, then increase speed to medium until soft peaks start to form.
• Move speed up to medium high and gradually add sugar and cornstarch mixture.
• Then add in pure vanilla extract and increase speed to high and whip until meringue is glossy and stiff peaks form. About 4 to 5 minutes.
• Pipe mixture onto prepared baking sheet, making about 20 medium sized “bones”.
• Reduce oven heat to 250°F and bake for about 50-60 minutes. Make sure bones don’t crack or start to turn tan or brown. Lower heat if this is the case by about 25 degrees.
• Prepare topping while bones are cooking. In a saucepot, add berries and honey. Cook on low-medium heat, allowing the berries to become juicy. Remove from heat and allow cooling.
• Once cooled, place ¼ of a cup of fruit in a small bowl and serve with one meringue bone.

Number of Servings: 20
Serving Size: 1 Bone
Calories: 55
Fat: 0
Carbohydrates: 14
Fiber: 0.5
Protein: 1.5
Sodium: 17.5