Although Halloween is over, I had to share this fun and easy snack I have made twice already this season! This is a perfect idea for a dessert at a party you might be hosting in the Fall, or to give your children to bring with them as a snack for school!
1 bag or box clementines (Naval oranges or tangerines may be substituted)
2-3 stalks of celery, cut crosswise into 3 or 4 segments, each about 1-2 inches long, and then sliced in lengthwise in half
1. Peel each clementine by hand carefully, so it does not come apart. Remove the middle pith, if possible.
2. Cut each celery stalk into pieces 1-inch or longer, to make pumpkin stems and insert it into the top of the fruit, so that it resembles a pumpkin stalk.
3. Adjust the width and length of the celery stems according to the size of your “pumpkins.”
Looking for a delicious new dessert with added protein? This is a FANTASTIC dessert to sneak those beans in for kids and picky eaters! I have made these plenty of times and I have had such great feedback on how people don’t even taste or realize that the beans are in them! This is a gluten free recipe… and they’re definitely worth trying!
Makes 16 servings
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons coconut oil or vegetable oil
1/4 cup unsweetened cocoa powder
3/4 cup sugar 1 teaspoon vanilla
1/2 teaspoon baking powder
1 pinch salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees and grease an 8×8 pan. Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth. Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes.
Looking for a nice holiday dessert or appetizer? This combination is delicious and full of great vitamins and nutrients!
Makes: 4 servings
24 fresh cranberries (or dried)
4 tbsp. chopped pecans
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 tsp. honey
Greek yogurt for pairing, if desired
Preheat oven to 375 degrees
Halve the pears and then core. Slice a small part off the backside of each pear half to create a flat surface so it sits flat when on the pan.
Place the pear halves on a large baking sheet or pan, cored side up. Place 3 cranberries into the cored part of each half. Sprinkle each half with 1/2 tbsp. pecans, nutmeg, and cinnamon. Drizzle with 1/2 tsp. honey.
Bake for 25-30 minutes or until the pears are tender. Serve with Greek yogurt if desired.