Halloween is right around the corner! It can be a spooky time when it comes to dental health. Don’t let the ghost and ghouls sneak up on your teeth. If you’re worried about your dental health you don’t need to stress too much. If you maintain a good dental routine by brushing twice a day and flossing at least once a day throughout the year it can be ok to splurge a little on Halloween.
Check out these two Halloween treats that won’t pull all the tricks on your teeth:
- 1 1/2 cups almond flour, 175 grams
- 3 Tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 1/2 cup cane sugar, or coconut sugar
- 1 teaspoon vanilla
- 1 cup pumpkin, canned or homemade (Look for “pureed pumpkin”, not pumpkin pie mix)
- 1/3 cup mini chocolate chips
- vanilla frosting, for piping (optional)
- Prep: Preheat oven to 350°F and line a baking sheet with parchment.
- Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda, and sea salt) in a mixing bowl.
- Mix wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar, and vanilla) in a separate mixing bowl.
- Combine: Combine wet and dry ingredients. The dough will seem really wet for cookie dough. This is ideal!
- Add chocolate chips: Stir in 1/3 cup chocolate chips.
- Scoop: Use a medium cookie scoop to scoop and place cookies on the prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
- Bake: Bake for 15 minutes.
- Cool: Move cookies to a wire rack and cool completely.
- Decorate with frosting: add frosting, one at a time. Use different angles and overlap some of the lines until most of the cookie is covered. Place a tiny bit of frosting on the back of two candy eyeballs and attach them just above the center of each cookie.
- To store leftover cookies in a container in the fridge for up to one week.
- 700 g white chocolate
- 1 tsp. pumpkin pie spice
- 2 drops orange food coloring (optional)
- 225 g pretzel twists
- Orange sprinkles (optional)
- Line three large baking trays with parchment paper or silicone baking mats.
- Melt 550g white chocolate in a double boiler or the microwave. If using the microwave, make sure to stop and stir the chocolate every 15 seconds to avoid scorching.
- Once melted, stir pumpkin pie spice and orange food coloring into chocolate. Dip pretzel three-quarters of the way into the warm chocolate, remove and gently shake to allow excess chocolate to drip off. Place pretzel onto a prepared baking tray and let the chocolate set. Repeat with remaining pretzels.
- Melt remaining white chocolate and drizzle over pretzels. Top pretzels with sprinkles. Allow chocolate to completely set in the refrigerator before serving.