Halloween looks very different in the Howard household this year. I have always enjoyed Halloween and trick or treating and candy and costumes! This time of year always gets me super pumped because I do believe this is a special night for the dead. Yes, I’m the weird one who enjoys ghost tours and visiting cemeteries in New Orleans ( I have twice lol!)
Since I have a little one, I can experience my love for Halloween with her. Before the increase in covid cases, my plans were to put Gabs in a wagon and trick or treat through our neighborhood so we..i mean..she could enjoy her candy 🙂
Yet, Covid numbers have increased rapidly in Texas and so we figured it was best to stay inside and stay safe. L I couldn’t leave yall hanging though! Below is a tasty Halloween Margarita Recipe and Vegan Peanut Butter Cup Recipes that I fell in love with. If you follow me on Instagram at naturally cocoa, you can see my bartending/cooking skills come to life hahaha!
If you are bored tonight and staying in, I suggest giving these spooky treats a try. Very few ingredients on both recipes and it’s easy to make. Entertain yourself and as always, be safe!
yield: serves 2
HALLOW-RITA: HALLOWEEN MARGARITA
PREP TIME: 5 MINUTES
COOK TIME: 5 MINUTES
INGREDIENTS:
- 4 oz tequila
- 2 oz triple sec
- 1/2 cup fresh squeezed lime juice
- 2 cups crushed ice
- lime wedge
- lime slices, for garnish
- 1/2 cup black salt
- blue food coloring
- red food coloring
- green food coloring
DIRECTIONS:
- In a tumbler combine tequila, triple sec and lime juice. Pour the mixture into a large measuring cup or a bowl that you can easily pour from. Next, add the food coloring (about a drop of each at first). Continue to stir and add colorings until desired mixture is achieved. It took me about three rounds.
- Pour the black salt onto a plate. Take the lime wedge and rub it around each glass. Dip the glass into the black salt.
- Fill each glass with ice. Pour the margarita mixture into the glass and garnish with fresh lime slices!
adapted from delishAll images and text ©Lauren Grier for Climbing Grier Mountain
Vegan Peanut Butter Cups- by Nora Taylor
Ingredients
- ▢2 cups (12 oz) vegan chocolate chips, divided
- ▢2 tablespoons refined coconut oil
- ▢1/2 cup creamy peanut butter, *not the natural kind if you can help it.
- ▢4 tablespoons powdered sugar
- ▢coarse sea salt, optional for sprinkling on top
Instructions
- Line a 12 cup standard size muffin tin with paper liners.
- Place half of the chocolate chips (1 cup) and half of the coconut oil (1 tablespoon) in a microwave safe bowl. Microwave for 1 minute, stir, then another minute and stir until melted and smooth. If you do not have a microwave, you can use the double broiler method to melt.
- Scoop about half of a tablespoon melted chocolate, and place it in each liner. Use a small spoon to spread it around and up the sides just a little bit. Place the pan in the freezer for 10 minutes.
- While the chocolate hardens in the freezer, add the peanut butter and powdered sugar to a bowl and mix with a spoon or fork until well combined and a sort of dough is formed. Taste for sweetness, and add more sugar if desired. If using unsalted peanut butter, add a tiny pinch of salt.
- Remove the pan from the freezer. The chocolate should be quite firm and not melty anymore. Place a tablespoon of the peanut butter mixture on top of the chocolate in each cup, and press down a bit with your hands. It does not need to be flattened completely. Place the pan in the freezer for 10 minutes.
- Melt the other cup of chocolate chips and the last tablespoon of coconut oil, as you did before. Scoop 1/2 tablespoon on top of the peanut butter and spread immediately with a small spoon if needed and sprinkle with coarse sea salt, if desired. Because the peanut butter was in the freezer, the chocolate will harden quickly. Place in the freezer for 10 minutes to set.
- Storage: Store the peanut butter cups in the refrigerator or freezer, as they will melt rather quickly at room temperature because of the coconut oil. If you want them to be more shelf stable, substitute melted vegan butter for the coconut oil, or leave it out completely.
Video
Notes
- Many brands of chocolate chips are vegan, simply check the ingredients list for milk fat, butter oil or any other animal based ingredients.
- Instead of chocolate chips, you can also use vegan chocolate bars, which may be easier to find depending on where you live.
- Calories estimate is for 1 peanut butter cup if you make 12.
- These can be made into mini peanut butter cups! Use a mini muffin pan and mini liners for smaller treats.
- I have found that when making candy, it’s best to use regular peanut butter, not the natural kind. Natural can be so runny or very thick, and is not as consistent. For the best filling, use regular creamy peanut butter.
Naturally Cocoa 