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Allergy Free Halloween Treats

Janeene Bradley shows us how to have our cake and eat it too.
Low-Fat Cupcakes (no oil)

Ingredients:
Cake Mix (Any cake mix or flavor you would like. I'm using as an example a Betty Crocker French Vanilla flavor.
1 cup water
1/2 cup applesauce
3 eggs
Preferred frosting to use.
Gel food coloring if you want it colored
 
Preheat oven to 350 degrees. Prepare cupcake pans with cupcake liners.
 
Mix cake mix, water, applesauce and eggs. Fill cupcake papers 1/2-3/4 full. Bake in oven until cooked. Cupcakes will be done when toothpick or butter knife comes out clean from center of cupcake. Cupcakes are done. Let cool for 15-30 minutes and decorate as you would like.

Rice Crispy Treats - Standard recipe
Ingredients:
Rice Crispy Cereal
3 TBL butter or margarine or Smart Balance Light with flaxseed oil (dairy free)
1-10 ounce package of marshmallows
Food coloring (I use the Wilton food coloring gel for all my cakes and cupcakes)
Wax paper
9X13 greased pan for when rice crispies are done.
Popsicle sticks
Bag of Wilton colored chocolate.
 
In large stovetop pan, begin to melt butter. Add package of marshmallows and food coloring (if coloring). Continuously stir.
 
When all is melted, turn off heat and slowly add 6 cups of rice crispy cereal. Continue to stir until all is combined. Pour into greased 9X13 pan. Let set for 5-10 minutes. Cut into serving squares or cut out shapes with cookie cutters. Insert popsicle sticks.
 
In microwave safe container, add half of the bag of melting chocolate and place in microwave. Microwave for 30 seconds until melted. Once completely melted, dip the rice crispies into chocolate and set on wax paper. Let set for 10 minutes until chocolate has hardened.

Brownies - Fat Free, Cholesterol Free, Dairy and Egg Free
Ingredients:
Any brownie mix can be used but I prefer the Ghirardelli Double Chocolate Brownie Mix as its dairy free chocolate.
Can of black beans (brand preferences is your preference - generic are fine)
Water
 
Preheat oven to 350 degrees. Puree Black beans until completely blended. Add a little bit of water to thin consistency. Add to brownie Mix. Add water until the brownies are consistency you want. Remember, brownies are thicker than cake batter so start out with small amounts of water. Bake in muffin pans, mini muffin pans, brownie pans, 9" cake pan - whatever pan style you want. Spray pan with a flour baking non-stick cooking spray. Depending on the pan you choose, begin checking brownies after 10 minutes in the oven. You can test this by taking a toothpick or a butter knife and putting it in the middle of a brownie. If when removed, it comes out clean, the brownies are done. If it does not, return to the oven for more baking. Check again after a 2-4 minutes of baking.

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