Day 68- Good Eats

Good Afternoon!

Yay for Friday, right?! And yay for Halloween tomorrow.

I thought I would pop in and share a few yummy and healthy Halloween/Harvest treats that can be whipped up in a jiffy.

From Haunted Cookies to a Yummy Apple Harvest Cake, these sweet treats will have your ghouls and goons begging for more.

Haunted Healthy Cookies from Skinny and the City (

Total Time:
About 90 minutes

Makes: 40 cookies or 20 sandwiches





  • ¾ cup walnuts, whole
  • ½ (heaping) cup chopped apple (about ½ an apple)
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter, room temperature
  • 2/3 cup Sun Crystals, granulated
  • Red & yellow food coloring
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cup whole wheat flour
  • ¼ cup oats (quick or old fashioned)
  • 3 tea spoons baking soda
  • 1 tablespoon cinnamon (Add ½  – 1 extra teaspoon if you’d like, or a different spice of your choice!)
  • ¾ cup all-purpose flour (to knead and roll out the dough)
  • 2 apples if you’re making sandwiches
  • Pumpkin or other Halloween cookie cutters!
  • Non-stick cooking spray


  1. Preheat oven to 350°F. 
  2. Grind walnuts finely in a food processor. Then, chop ½ cup apples and microwave in a microwave safe bowl for 25 seconds (to soften). Add apples and canola oil to the food processor (if there is not enough room, take out some of the walnuts). Blend until finely ground; it will have a creamy consistency. 
  3. Add this mixture to a mixing bowl with the butter and mix. Add the Sun Crystals and cream mixture together. For a very orange cookie, add 8 drops of red food coloring and about 24 drops of yellow food coloring. Then, add eggs and vanilla, mix well. 
  4. In a separate bowl, combine the whole wheat flour, oats, baking soda, and cinnamon.  Whisk together. Add the dry ingredients to the moist ingredients in 3 batches, mixing well in between. 
  5. Using the all-purpose flour, flour a surface to roll out the dough. The dough may need to be kneaded with some all-purpose flour, but use just enough to keep it from sticking, too much flour will make the cookies hard and dry. 
  6. Roll the dough out in batches about 2-3 mm thick (they plump a little). The dough is a bit delicate to transfer when they are too thin. Use your favorite Halloween cookie cutters (I chose pumpkins) to make the cookies. After cutting out the shapes, knead the scraps together and roll out again. For a 2” round pumpkin, you’ll get about 40 cut-outs and 20 sandwiches. 
  7. Lightly spray the cookie sheets with a non-stick cooking spray. Place about 6 cookies on a sheet. If you want to make the sandwich cookies, core and slice your additional apples (leave the skin on for extra fiber). I chose to slice the apples in rings (up to 1 cm thick) so they fit perfectly in my pumpkin cookie. Before baking, place one apple ring or one layer of apple slices on the cookie and top with another cookie. Now you have little cookie sandwiches ready to go in the oven. 
  8. Bake for 8-10 minutes at 350°F. Remove from the oven and let cool. Once cooled, store in an airtight container.  ?


Pumpkin Apple Harvest Cake By Amy K (vandallbanshee on Twitter)
1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup stevia
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and stevia in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.

Vegan Caramel Apples by (

  • 1 3/4 cups + 2 tablespoons soy milk (3 3/4 cup for double batch)
  • 1 1/2 cups + 2 tablespoons unbleached sugar (3 1/4 cup for double)
  • 2 tablespoons + 2 teaspoons cornstarch (1/3 cup for double)

Bring the soy milk to a boil and then add the sugar. It must be carefully watched in case of burning.Now stir in cornstarch, made into a paste from soy milk taken from the 1 3/4 cups (or 3 3/4 cups), and boil for a few minuites stirring well. Remove from heat when desired consistency is reached. Makes enough for 10-12 carmel apples.

Carmel Apple Portion:

  • 10-12 medium organic green, tart apples (20-24 for double)
  • 1/2 cup soy margarine (1 cup for double)
  • 2 cups brown sugar (4 cups for double)
  • 1 cup corn syrup (2 cups for double)
  • 1 1/4 cup non-dairy sweetened condensed milk (2 1/2 cups for double)

1. Wash/dry apples, remove stems. Insert a wooden stick into the stem end of each apple.

2. In a heavy three-quart saucepan melt margarine. Stir in sugar, corn syrup and dash of salt; mix well. Bring to boiling over medium heat, stirring constantly. Stir in condensed soy milk.

3. Cook, stirring constantly, to 245°, for 12 to 15 minutes. This bit is really important, so use a candy thermometer instead of guessing.

4. Remove from heat; add vanilla. Dip each apple into carmel mixture; turn to coat. Set on a oiled baking sheet (or use parchment paper); chill. Feel free to roll other yummies on the outside of the apple such as; nuts, shredded coconut, crushed cookies, dark chocolate chips, crushed and dried fruit.

Pumpkin Seed Brittle By Stacie Naczelnik (

Most brittle is made with corn syrup, which is not a healthy ingredient. This version uses butter, raw sugar, and honey instead. These ingredients are more wholesome and nutritious than corn syrup.


  • 1/4 cup unsalted butter
  • 1/2 cup organic, raw brown sugar
  • 1/4 cup honey
  • 1cup toasted pumpkin seeds


  1. Spray a rimmed baking sheet with a non-stick spray.
  2. Melt the butter in a saucepan. Stir in the sugar and honey, bringing it to a boil.
  3. With a thermometer in the mixture, cook the butter mixture, without stirring, until it is a medium amber color. When the mixture reaches 280º, stir in the pumpkin seeds.
  4. Continue to cook until it reaches 300º.
  5. Pour mixture onto the baking sheet. Let brittle cool completely, then break into pieces.
  6. Store in an air-tight container for up to a week

Baked Cinnamon Apples By Stacie Naczelnik (

This tasty treat is not nearly as messy as bobbing for apples or sticky caramel apples.


  • 8 tsp. unsalted butter, room temperature
  • 2 tbs. raw, brown sugar
  • 8 red apples, washed and cored
  • 8 cinnamon sticks


  1. Preheat oven to 350º.  
  2. Beat the sugar and butter together in a small bowl, until the mixutre is fluffy.
  3. Put a teaspoonful of the butter sugar into the middle of each apple. Then, add a cinnamon stick to the center of each apple.
  4. Place apples in a glass baking dish.
  5. Bake for 25 minutes, until the apples soften. Serve warm.

Creamy Pumpkin Squares By Stacie Naczelnik (

Crust Ingredients:

  • 5 tbs. butter, no salt
  • 1/3 cup honey
  • 1 cup whole wheat pastry flour

Filling Ingredients:

  • 3 1/4 cups pumpkin puree
  • 1 cup milk
  • 1/4 cup arrowroot powder
  • 1/4 cup peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 1 tsp. coriander
  • 1 tsp. mace
  • 1/4 tsp. allspice
  • dash of salt


  1. Food process or use a pastry cutter to combine the butter, honey, and flour until it looks like crumbs. Press into a square baking pan. Set aside.
  2. Preheat oven to 425º.
  3. Beat together the pumpkin and milk until combined. Add the remaining ingredients. Beat together until it is a smooth and thick cream.
  4. Pour the pumpkin filling onto the crust.
  5. Bake for 15 minutes, then reduce the heat to 250º. Bake for another hour and 15 minutes. Cool completely before cutting into squares.


Now if these little Halloween gems don’t make you want to rush into the kitchen, I don’t know what will! Enjoy and have a Safe, HEALTHY, and Happy Halloween!

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4 thoughts on “Day 68- Good Eats”

  • Ohhhhh I’m so sorry!! Is that teh recipe from Skinny and the City? I can find out who the recipe creator was and put you in touch.

    So sorry! But thanks for trying it out!

  • I tried making the halloween apple cookies, but the dough was SO sticky that it was a disaster. I kept adding and adding all-purpose flour, yet nothing worked. Do you have any idea what the problem could be? All I have now is a bowl full of useless, sticky dough. 🙁

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