Tricks without treats?

Many of our children are on special diets and experience many different kinds of food allergies. This may seem daunting around Halloween where special candy and baked goods seem to be just around every corner. The good news is that the internet is FULL of resources to help us prepare special treats for our kids so they can be included in the “socialness” of Halloween just like their siblings and friends! We found some gluten-free Halloween recipes along with an allergen-free Halloween candy list that may give you some peace of mind as Halloween is just around the corner. If the recipes don’t quite work for your family or if candy just isn’t your thing, we encourage you to use the internet to your full advantage as there are many parents that are going through the same challenges as you and sharing their ideas through blogs, articles and more. Also, look for our upcoming blog about the “Halloween Fairy” that can help you with the candy issue. Also, don’t forget to share recipes and tips with other families that may be searching for information just like you!

Allergen-Free Halloween Quick List
*taken from http://surefoodsliving.com *

Check out this link for a great list of a variety of candies (Ring Pops, Smarties from the U.S., Brach’s Candy Corn, Super Bubble, Trolli Gummi Bears, Lemonheads, Haribo Gold Bears, Jolly Ranchers, Jelly Belly Jelly Beans, Hot Tamales, Mike and Ike, Sour Patch Kids, Dum Dums, Lifesaves, Skittles, Starburst, Runts, Original Spree, regular Sweetarts and much more) that are allergen free (gluten, wheat, milk, soy, eggs, peanuts, tree nuts, fish or shellfish). This list is to be used as a reference only and we encourage you to always check ingredients on the package. The link also includes an additional link to an even more extensive list of candies and their ingredients: http://surefoodsliving.com/2011/10/allergen-free-halloween-candy-quick-l...

Ghoulishly Gluten-Free Halloween Cupcakes
*taken from www.wasabimon.com *

www.wasabimon.com/archive/ghoulishly-gluten-free-halloween-cupcakes

Ingredients for cupcakes:

-1¼ cup gluten free flour mix
-¼ teaspoon salt
-1½ teaspoon gluten-free baking powder
-½ teaspoon xanthan gum
-1 cup sugar
-2 large eggs, at room temperature
-½ cup vegetable oil
-½ cup milk, at room temperature
-1 teaspoon vanilla extract
-6 drop orange food coloring (or more to get the color you want)
-8 drop black food coloring (or more to get the color you want)
-Buttercream frosting (recipe below)

Directions for cupcakes:

1. Place rack in center of oven and preheat to 350°F.
2. Place cupcake liners in a pan large enough to hold 12 cupcakes.
3. In a medium-sized bowl, stir together gluten free flour mix, salt, baking powder and xanthan gum. Mix well.
4. In a large bowl, beat together sugar and eggs with an electric mixer on medium speed. Mix for about one minute.
5. To sugar and egg mixture, use a spoon to gently stir in oil, milk and vanilla.
6. Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for one minute at medium speed.
7. Divide batter into two equal portions, pouring them into two separate bowls. Into one half of the batter mix the orange food coloring and beat well. Into the second half mix the black food coloring and beat well.
8. Using large spoons – such as tablespoons or soup spoons – start layering the colored batters into the cupcake cups until they are 2/3 full. Take a butter knife and gently swirl the colors together a tiny bit. Don’t mix them too much, or you will just end up with gray cupcakes! They key is to just create a few swirls within the batter so that they look interested when you bite into them.
9. Place pan in oven on center rack. Bake for about 22 minutes, or until a toothpick comes out clean.
10. Cool on a rack for five minute before removing cupcakes from pan. Allow cupcakes to cool completely on rack before frosting.
11. Pipe on buttercream frosting. Decorate with Halloween decorations of your choice.

Orange and Black Buttercream Frosting

Makes about 3 cups of frosting

Ingredients for frosting:

-3-1/4 cups powdered sugar
-1 cup butter, at room temperature
-1/2 teaspoon vanilla extract
-6 drops orange food coloring
-8 drops black food coloring (optional)
-Milk to adjust consistency

Directions for frosting:

1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
2. Add vanilla, beating on medium for 30 seconds.
3. If you want a thinner frosting, beat in milk one tablespoon at a time until you reach the desired consistency. If you want thicker frosting, mix in more powdered sugar one tablespoon at a time until it’s as thick as you like.
4. If you all orange frosting, beat in orange food coloring until well mixed. If you want two-toned frosting like in the photos below, divide the frosting into two portions and beat orange coloring into one half and black food coloring into the other half.
5. Place a piping tip into your pastry bag and lay the bag on its side. Spread orange frosting along one half of the bag, making sure to not fill up more than half of the bag.
6. Now slide your black frosting into the bag, on top of the orange, so that they are one on top of the other. It should look like this (please forgive the terrible illustration – I’m a cook, not a graphic designer!):
7. Now twist your piping bag like you would normally do, and pipe a swirl onto your Halloween cupcakes.

Gluten-Free Pumpkin Spice Bars
*Taken from http://glutenfreegoddess.blogspot.com *

http://glutenfreegoddess.blogspot.com/2006/10/brown-sugar-spice-pumpkin-...

These bars are simple to throw together, moist and tender. Add some raisins, dried or chopped cranberries, if you like.

Ingredients for bars:

-2 large free-range organic eggs
- 1/3 cup extra light olive oil or vegetable oil
1 cup light brown sugar, packed
-1 cup pumpkin puree [canned is fine]
-2 teaspoons vanilla extract
-1¾ cups Pamela's Ultimate Baking Mix - or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
-1 teaspoon cinnamon
-½ teaspoon Pumpkin Pie Spice [or a blend of nutmeg, cloves, allspice, ginger]
-1/3 cup finely chopped walnuts or pecans

Directions for bars:

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan (or line the pan with greased parchment or foil). Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine. Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean. Cool on a wire rack. Frost when cool.

Brown Sugar & Spice Frosting

Ingredients for frosting:

-4 tablespoons butter or buttery non-dairy spread such as Smart Balance
- ¼ cup packed light brown sugar
-2 tablespoons apple cider or orange juice
-¼ teaspoon cinnamon
-¼ teaspoon nutmeg
-2 teaspoons vanilla extract
-2 cups powdered sugar, as needed

Directions for frosting:

Spoon the butter, brown sugar and cider into a small saucepan; and heat through on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool a bit. Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting. Frost the bars. Makes 15 to 18 bars.

Gluten-Free Halloween Sugar Cookies
*recipe taken from www.examiner.com *

*picture taken from www.indiatree.com *

http://www.examiner.com/gluten-free-food-in-national/how-to-make-gluten-...

Ingredients for cookie dough:
-1 cup rice flour
-½ cup tapioca flour
-1 cup potato starch
-1 teaspoon baking powder
-2 ½ teaspoons xanthan gum
-1 teaspoon salt
-1 cup cane or beet sugar
-1 cup shortening
-1 egg
-2 teaspoons GF vanilla extract
-potato starch, for kneading

Directions for cookie dough:

In the bowl of a mixer, cream together sugar and shortening. Add egg and vanilla and beat until combined. Add all dry ingredients and combine until the dough forms a ball.
With some potato starch on your hands, make the dough into a ball and roll out onto a potato starched surface. Roll to ¼ ″ thickness. Cut into shapes using your favorite cookie cutters.

Place on greased cookie sheet at bake for 12 minutes. Cool on rack. Decorate and enjoy! These freeze very nicely.

Gluten-Free Royal Icing
*taken from www.livingwithout.com *

http://www.livingwithout.com/recipes/gluten_free_royal_icing-1338-1.html

Makes 1½ cups

Royal Icing Ingredients:

-3½ cups confectioner’s sugar
-2 large pasteurized egg whites or powdered egg whites mixed with water to equal 2 whites
-½ teaspoon lemon juice

Royal Icing Directions:
1. Beat sugar and egg whites in a bowl until thick and shiny, about 4 minutes.
2. Add lemon juice and beat 1 more minute.
3. Divide icing into bowls and dye with food coloring to desired colors.

We hope you and your child have a treat-filled Halloween with your family and friends!

~KidSpeak, LLC
www.kidspeakdallas.com