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HEALTH & NUTRITION

HEALTH & NUTRITION

Slightly Less Sugary Halloween Treats
by Nursery School Guide
Our country might be in the middle of a sugar crisis but that doesn't mean your little ones can't still have a treat-filled Halloween. Our 'slightly less sugary' options are delicious alternatives that are fun to make and absolutely in keeeping with the ghoulish, ghostly All Hallows Eve...

Frozen “Boo”-nana Pops



Ingredients
(Serves 4):
1 Medium Banana
1 cup good quality white chocolate
8 mini chocolate chips (for eyes)
4 ice-lolly sticks

Method:
- Cut banana in half lengthways, then in half to make four quarters
- Insert ice-lolly sticks into the bananas, and freeze on wax paper lined cookie sheet
- When the bananas are frozen, fill a coffee mug with the chocolate. Melt the chocolate in the microwave for 30 seconds at a time, stirring until the chocolate is melted and soft
- Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper
- Quickly add the chocolate chips for eyes before the white chocolate hardens (you have to work quickly here)




Vegetable Skeleton



Ingredients:
Head:
- Lettuce leaves
- Olives (sliced)
- Vegetable dip / sour cream / houmous

Body:
- Celery
- Baby Carrots
- Bell Pepper
- Mushrooms
- Cherry tomatoes
- Cauliflower
- Broccoli
- Cucumber

Method:
- Arrange the veggies on a platter in the shape of a skeleton, with an appropriate sized bowl of dip, for the head
- Take a picture and let your kids try and recreate him with the left-over veggies the next day



Cheesy Eyeballs



Ingredients (Serves 4):
12 Babybel / Babybel Light cheeses
Olives
Gel food colouring
Tomato Ketchup

Method:
- Remove the wax cover
- Use gel food colouring to draw the blood vessels
- Cut olives into thin slices and dry the olives with a paper towel
- Place olive slices on the cheese
- Fill the centre of the olive with ketchup



Ghostly Pizza



Ingredients (Serves 8):
1 tablespoon olive oil
0.5kg frozen pizza dough (thawed)
170g marinara sauce
225g sliced, low-moisture mozzarella cheese
1 tablespoon capers
(additional pizza toppings if desired)

Method:
- Preheat oven to 250ºC
- Brush bottom of a 40cm by 30cm rimmed baking sheet with olive oil
- Press and stretch dough evenly to cover bottom of sheet (if dough resists at first, let it rest for a minute and then continue
- Spread the sauce in an even layer over the dough, leaving a 2.5cm border around all sides
- Bake until underside of dough is golden (lift up pizza with a spatula and take a peek) – about 15 minutes
- Use a ghost shaped cookie cutter to cut ghosts from the mozzarella
- Place ghosts on top of hot pizza and bake for 5 minutes
- Place two capers on each piece of mozzarella for eyes
- Leave to stand for 5 minutes and then slice and serve



Zombie Fingers



Ingredients (Serves 15):
250g stoned dates
100g dark chocolate (chopped)
3 tablespoons smooth peanut butter
3 tablespoons porridge oats
Flaked toasted almonds

Method:
- Tip all the ingredients except the almonds into a food processor and pulse until you have a rubbly looking mixture
- Line a tray with baking parchment and mould the mixture into fingers, then lay them on the tray
- Press an almond ‘fingernail’ into the end of each finger and place in the fridge to harden for at least 1 hour
- Serve poking out of a bowl



Cheesy Witches Broomsticks



Ingredients (Makes 12):
12 slices of soft cheese
12 Pretzel sticks
12 Fresh chives

Method:
- Fold each cheese slice and cut the fringes off the broom using a pair of scissors
- Roll the slice of cheese around a pretzel stick with the fringe pointing downwards
- Finally, keeping the cheese tight around the stick, use some chive to tie a knot around it
- Super simple



Frankenguac



Ingredients (1 Batch):
Guacamole:
3 avocadoes (pitted, peeled and chopped)
Salt to taste
1 dash cumin to taste
Juice of half a lemon/lime.
2 tablespoons fresh coriander
1 handful of blue tortilla chips
2 tablespoons of sour cream
¼ cup of sliced olives

Method:
- Guacamole: take the avocado and mash with a fork to desired consistency
- Add the remaining ingredients and mix together with a spoon until all the ingredients are evenly distributed
- Take your newly made guacamole onto a rectangle platter, using a flat edged scraper to shape into a rectangle
- Place tortillas near the top of the head, triangle tips pointing down
- Add two dollops of sour cream for the whites of the eyes and top each with a sliced olive
- For the mouth, push sliced olives, with rounded edges facing up, into the guacamole in the desired shape



Puking Monster Mouth



Ingredients (1 Batch):
1 watermelon
1 pineapple
1 punnet of strawberries
2 mangoes
1 bunch of grapes

Method:
- The only carving needed is the monster’s mouth
- Scrape out watermelon from the inside (save for later)
- Carve the eyes out of the watermelon rind and attach with cocktail sticks, using grapes as pupils
- Slice up all of the other fruit and arrange as seen in the picture



Spooky Fruit Spider



Ingredients (1 Spider):
1 plum
12 pretzel sticks
2 edible eyes
1 Bag of black grapes

Method:
- Poke 3 holes on each side of the plum with a knife
- Take 6 pretzel sticks and push them into the holes
- Poke holes in the ends of the grapes and slide them onto the pretzel sticks, leaving just a bit of the pretzel showing
- Fill up the other pretzel sticks with grapes and poke a hole on the end grape This is placed on the end of the pretzel
- Stick the edible eyes with cream cheese



Carrot Rice Jack O’ Lanterns



Ingredients (7 rice balls):
1 ½ cups medium or short grain rice
2 cups carrot juice
1 cup water
½ teaspoon salt

Method:
- Boil all ingredients for 15minutes, or until all liquid is absorbed. Leave to cool down to room temperature
- To make the jack o’ lanterns, form small golf ball sized balls out of rice, pressing firmly with hands
- To form eyes and mouths, cut black olives into shapes and press into the rice balls
- To make the stem, cut a small triangle of green bell pepper and stick into rice ball on top

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