Food Wine Produce | Parenting and Education
Spooky sweets for Halloween treats

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It’s almost Halloween again, and while it can be difficult to foster healthy eating habits for your children during this time of year, Mayver’s has put together some delicious yet nutritious treats to scare the ghouls away.

Mayver’s ambassador Sam Wood says that although Halloween and sugar do go hand in hand, we can still encourage our kids to enjoy nutritionally balanced snacks and sweets that won’t leave parents dealing with a frightening sugar rush.

“If you’re looking for some ways to balance out those sugar highs, get creative with healthier foods, including nuts, fruit or vegetables, by disguising them in themed decorations,” Sam says. “If your child is a fussy eater, get them involved with the meal preparation. Once you give them a sous chef title, they’re more likely to fall in love with the process of cooking, and the colour, texture and taste of more nutritious foods becomes an easier sell.”

Sam’s Choc Chip PB Muffin Ghosts are perfect for themed parties and are super fun to make with the kids too. “Because the recipe includes a 100 per cent natural protein source from Mayver’s Peanut Butter, the kids only ever feel like eating one, and they get a slower release of energy instead of the intense sugar rush that normally results from Halloween treats.” For other low-sugar and nutrient-rich treats with ample fright factor, try Susie Burrell’s Halloween Pumpkin Cupcakes or her Ghost Cookies.

Mayver’s products are available at Woolworths, Coles and independent retailers Australia-wide. For more information or recipe inspiration, visit the website here.

Sam’s Choc Chip PB Muffin Ghosts

Prep time: 30 minutes
Cook time: 25 minutes
Makes 10 muffins

Muffin ingredients
2 cups wholemeal spelt flour
½ cup coconut sugar
1 tbsp baking powder
½ tsp ground cinnamon
¾ cup Mayver’s smooth peanut butter
2 free-range eggs
100g butter, melted
1.5 cups coconut milk
100g dark chocolate, roughly chopped into small chunks

Icing ingredients
2 cans coconut cream, chilled in the fridge overnight
1-2 tsp stevia, adjusted to your liking
1 tsp vanilla extract
20 mini dark chocolate chips

Preheat the oven to 180C on fan-forced setting. Grease 10 holes of a muffin tray and set aside.

Combine the flour, coconut sugar, baking powder and cinnamon in a bowl. Add peanut butter, eggs, melted butter and coconut milk and stir well to combine. Stir through the chocolate chunks then spoon muffin mixture into the muffin tray holes.

Place tray in oven to cook for 25 minutes, until a toothpick comes out dry. Remove and allow to sit for five minutes, then transfer the muffins to a cooling rack.

Take the coconut cream from the fridge without shaking or mixing the can. Avoiding the liquid, scoop out the solid coconut cream and place it in a bowl. Add the stevia and vanilla and use a hand mixer to whip the cream until creamy and smooth.

Place the coconut cream icing in a piping bag with a round attachment and pipe the mixture on to each muffin.

Once the muffins have been iced, make the eyes by adding two mini chocolate chips to each.

Halloween Treats

Sam’s Choc Chip PB Muffin Ghosts

Susie Burrell’s Halloween Pumpkin Cupcakes

Time: 50 minutes
Makes: 24 mini cupcakes

1/3 cup Mayver’s Extra Crunchy Peanut Butter
1/3 cup maple syrup
2 eggs
1 cup pumpkin puree
¼ cup milk
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp allspice
2 cups wholemeal plain flour

60g light creamed cheese
20g butter, softened
Orange food colouring
12 pretzel twigs

Preheat oven to 170C. Grease a 24-hole mini muffin tray with butter.

In a medium bowl, beat Mayver’s Extra Crunchy Peanut Butter and maple syrup with a whisk, then beat in the eggs. Mix in pumpkin puree, milk, baking soda, vanilla extract, cinnamon, ginger, nutmeg, allspice and a pinch of salt.

Add flour and stir through until just mixed; don’t over-mix.

Distribute mixture between 24 mini muffin holes. Bake for 20-25 minutes or until the top is golden and when a bamboo skewer inserted into a cupcake comes out clean. Remove the cupcakes to a wire rack and cool completely.

To make the icing, beat together creamed cheese and butter. Add a few drops of food colour and mix, continue to add drops of colour and mixing until you have a pumpkin orange colour.

Smear a heaped tablespoon of icing on to cooled cupcake with a butter knife and smooth out. Use the back edge of the knife to create six grooves from the middle of the cupcake to make the pumpkin look. Stick a pretzel twig in the middle of each cupcake to make the stalk of the pumpkin.

Halloween Treats

Susie Burrell’s Halloween Pumpkin Cupcakes

Susie Burrell’s Ghost Cookies

Time: 1 hour, 15 minutes
Serves: 35

½ cup Mayver’s Extra Crunchy Peanut Butter
3 tbsp butter
½ cup caster sugar (or sugar alternative)
¼ cup brown sugar
1 egg
1 tsp vanilla
1½ tsp baking powder
2 cups plain flour, sifted
White icing and candy eyes to decorate

Place butter and Mayver’s Extra Crunchy Peanut Butter in a medium mixing bowl. Mix well with electric beater until light and fluffy. Add both sugars, egg and vanilla, and pulse until well combined. Stir in baking powder and flour. Place in fridge for one hour to rest.

Preheat oven to 180C/160C fan-forced and line three baking trays with baking paper. Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out ghosts with your desired cutter and place on lined baking trays. Repeat with remaining mixture.

Bake for 10 minutes or until golden. Transfer to cooling rack to cool. Decorate with icing and candy eyes.

Halloween Treats

Susie Burrell’s Ghost Cookies

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