Last-minute Halloween treat ideas

Just looked at the calendar and realized that you only have two days to make treats for your Halloween party? Don't worry, the YMCA has you covered! We've amalgamated our #TastyTuesday recipes from this month here, so you don't have to go trolling the internet for recipes.

Carrot Finger Food



Ingredients:


Ingredients:

• 1 cup(s) (packed) light brown sugar


• 2 large egg whites


• 1 cup(s) pure pumpkin (not pumpkin pie mix)


• 1/4 cup(s) canola oil


• 1/3 cup(s) low-fat plain yogurt


• 1 teaspoon(s) vanilla extract


• 1 cup(s) all-purpose flour


• 3/4 cup(s) whole wheat flour


• 1 1/2 teaspoon(s) baking powder


• 1 teaspoon(s) ground cinnamon


• 1/2 teaspoon(s) ground nutmeg


• 1/2 teaspoon(s) baking soda


• 1/2 teaspoon(s) salt

Directions:

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.


2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.


3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.


4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Recipe courtesy of delish.com.

And one more Halloween treat...

Spooky Zucchini Bread Pops

By Adam Lariviere, YMCA Skills Instructor/Chef

Zucchini Bread

Ingredients:

• 1½ cup zucchini (grated)


• 1 cup apple sauce


• 1⅔ cups flour


• 1 cup rolled oats


• ½ cup brown sugar


• ½ cup white sugar


• 1 tsp baking powder


• 1½ tsp cinnamon (ground)


• ½ tsp allspice


• ¼ tsp nutmeg


• ¼ tsp clove


• 2 eggs


• ¼ cup butter (melted)

1. Preheat an oven to 350°F and grease a standard size loaf pan.


2. Squeeze the excess liquid from the grated zucchini with your hands.


3. Beat together the wet ingredients (eggs, zucchini, applesauce, and melted butter) in a mixing bowl.


4. In a separate mixing bowl, combine the dry ingredients (flour, oats, sugars, baking powder, and spices).


5. Form a well in the center of the dry ingredients.


6. Add the wet ingredients to dry ingredients and mix everything together gently until just combined.


7. Pour the mixture into the loaf pan and bake it in the oven for 45min – 1hr, or until a toothpick inserted into the center of the loaf comes out clean.

Frosting

Ingredients:

• 1 cup Greek yogurt (vanilla)


• 1 cup cream cheese


• ½ cup pumpkin purée


• 2 tbsp brown sugar


• ½ tsp ground ginger

1. Blend all of the ingredients together to make a smooth mixture.

To Serve:

1. Trim the outer (dry) edges from the zucchini bread.


2. Cut the center portion of the zucchini bread into bite sized pieces (squares are the easiest, but don’t be afraid to try different shapes by using melon ballers or cookie cutters).


3. Insert a lollipop stick about 2/3 of the way through each piece of zucchini bread.


4. Coat the zucchini bread pieces with the frosting and decorate them to your own imagination.


5. Refrigerate the zucchini-pops before serving.