A Skinnyfat Halloween: Pumpkins, Monsters, and Homemade Candy

Happy Halloween! We’ve already had a partially Halloween themed post already, but now it’s time for the full-fledged version.

Earlier this week, Becky and I had one of our weekly Beckesha fun fests.  I drove out to her neck of the woods and we had basil mozzarella avocado paninis and pumpkin spice gelato at Pinocchio’s, a cute little cafe we’ve grown to love. After that, we decided to stop by the store to buy supplies to make our very own homemade peanut butter cups and peppermint patties.  It just so happened that located at the front of the store were the cutest pumpkins ever.  We couldn’t resist.

Once we got back to Becky’s place we began to set in motion what turned out to be quite an adventurous, and at times terrifying, evening.

First, we mixed together the ingredients for the chocolate layers (cocoa powder, coconut oil, vanilla, honey, and agave nectar).  Then we poured the first thin layer of chocolate in the the mini muffin cups.

We put them in the freezer to harden and decorated our pumpkins. They’re probably the cutest couple I’ve ever seen.

I was amazed at how fast the chocolate solidified; it seemed like barely 10 minutes and they were ready for the next layer. The peanut butter layer consists of peanut butter (hello, obvious) and agave nectar.  The mint layer is coconut oil (solid, not melted), stevia, and mint extract.  It sounds too simple doesn’t it?  Use your fingers or a spoon to spread the mint layer onto your mint chocolate cups and the peanut butter layer to your peanut butter cups.

As you can see, we used melted coconut oil, which turned out to be a big hassle. Trust me, use solid coconut oil and save yourself some trouble. We put them back into the freezer and Becky made us each a cup of chai tea.  While I was enjoying the first sips of my tea, I heard a blood curdling scream from behind me.

Becky had her hands over her mouth in horror.  When I went to see what she was looking at, I saw the most terrifying sight.  There, waving his evil claws, was the scariest scorpion I have ever seen!

Of course, at this point I, too, began jumping up and down and shrieking in horror.  Chai tea, peanut butter cups, and mint chocolate cups forgotten, Becky and I attempted to calm ourselves down enough to formulate a plan to destroy the evil in our midst.  I have had great success in the past in killing evil insects by throwing phone books at them (seriously), but we didn’t have a phone book.  The next idea was to try to scare him from out of the oven burner and smash him with a shoe.  This idea was quickly vetoed as neither Becky or I had the nerve to try to chase him down.  Then I had the brilliant idea to cover the burner with a pot to prevent his escape and to fry him.  Maybe we were not in our right minds, but frying seemed like the best option at this point.

Pot in place, we cranked the burner up as high as it would go on until we smelled burning. We turned the oven off and each of us tried to build up the nerve to lift the pot, expecting to see a black, crispy scorpion.  We were still terrified and persuaded Becky’s hubby to lift the pot.

Our nemesis was nowhere to be found.

He’d disappeared. Vanished into thin air.  Becky and I stood frozen in shock and fear for a few minutes until we regained some of our composure. We reasoned that he must have fled into the stovetop the moment things got uncomfortably warm and there was nothing else we could do. We agreed to try and forget about the monster for the time being and got back to our chocolates.

We took them out of the freezer, poured the last layer of chocolate on top, and put them back in the freezer to harden the final layer. We finished our chai while discussing the very real possibility of the giant scorpion taking up permanent residence in Becky’s stovetop. After about 10 minutes, the last chocolate layer had solidified and we bit into the most decadent and wonderful chocolate candies ever! Any fear or unhappiness caused by demon scorpion was forgotten and replaced with blissful chocolate pleasure.

They even have creepy spikey edges.  If this isn’t the perfect Halloween treat, I don’t know what is.

Here is the recipe so that you can make these treats too.

Chocolate Peanut Butter Cups and Peppermint Patties
Adapted from this recipe
Note: we doubled this recipe and ended up with about 25 cups

Chocolate Layer:
1/3 c  coconut oil
1/4 c cocoa powder (we used dark)
2 T agave (or honey, we used a combo)
1/2 t vanilla (do NOT omit)
Pinch sea salt

Peanut Butter Layer:
Combine peanut butter and agave (or honey) until you like how it tastes. Really, it’s that easy.

Mint Layer:
1/3 cup solid coconut oil
1 T stevia blend (or sweeten to taste)
1/4 t mint extract (or more, if you really like  mint!)

Instructions: To make the chocolate, melt the coconut oil in the microwave and mix thoroughly with all other ingredients. Stir frequently, as the agave tends to settle to the bottom. Pour a thin chocolate layer into the bottoms of mini muffin cups. Freeze for about 10 minutes, until solid. Remove and cover with a peanut butter or mint layer. Freeze for about 20 – 40 minutes, until solid. Remove and cover with a final layer of chocolate and freeze until solid, about 10 more minutes. Remove and enjoy! Store in the freezer.

(NOTE: Although these are technically “frozen”, they do not taste like a frozen treat. You’ll be able to eat them like regular peanut butter cups or peppermint patties, but remember that if you leave them out for too long they’ll get melty).

In case you were wondering, the monster did not reappear before I left. He’s still out there, biding his time, plotting his revenge.  I know I’ll be watching my back, and Becky sleeps with one eye open.  He’s sly, this one.

~Elesha, a skinnyfat girl

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Trick and Treat

My mother is a master of disguise.  Sure, she looks innocent enough, but underneath it all she is one of the most cunning women I know. 

From beans and sprouts in her homemade bread, chick peas in her smoothies, the extent to which she snuck healthy food into our favorite treats, my siblings and I will never know.  She was always devising new ways to get us to eat healthy things.  I guess I inherited something from her after all.  So in honor of the queen of nutrition camouflage herself, I give you…

Chocolate Chunk Pumpkin Bars with Orange Whipped Cream

Chocolate Chunk Pumpkin Bars

  • 2.5 cups whole wheat pastry flour
  • 3 teaspoons baking powder
  • 2 heaping teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup honey
  • 1 tablespoon agave nectar
  • 1 can pumpkin puree (about 2 cups)
  • 1.5 cups carrots
  • Dark chocolate chunks or chips

Mix all of your dry ingredients together.  Then blend the honey, agave nectar, butter, pumpkin puree, and carrots. (hold the chocolate chunks until the end)

Once it becomes a nice puree add it into your dry ingredients, then mix in the chocolate chunks.

Spread the batter into an oiled casserole dish or separate into muffin tins.  Bake at 350 for about 15 minutes until baked through.

While your pumpkin bars are baking, you can make your orange whipped cream!

  • 1 can chilled coconut milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 teaspoon agave nectar (add a little more if it’s not sweet enough)
  • Carrots (add until you’ve achieved desired shade of orange)

Blend all ingredients until smooth.  The carrots can give the cream a gritty texture, just keep blending until that goes away.

The cream won’t be quite as thick as whipped cream at first, but if you let it chill in the fridge it will thicken right up.

These pumpkin bars and orange whipped cream come together for a wonderful fall treat.  Perfect for Halloween or anytime! 

My mom will be so proud.

~Elesha, a skinnyfat girl

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