White Chocolate Ghosts

Gluten Free Halloween Candy

 

IMG_1418

Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Melting Witches

Melting Witches.jpg

I’m finally back in the kitchen after shoulder surgery, so I had to make something fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.

 

 

White Chocolate Ghosts

Gluten Free Halloween Candy

 

IMG_1418

Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Gluten Free Sugar Free Cherry Chocolates

cherrychocolates

Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.