Isabelle von Boch: Healthy Halloween

Growing up in Germany, we didn’t celebrate Halloween. While raising my children in California, I embraced Halloween traditions and started a few healthy traditions of my own too!

I am very conscious of what I serve my family and try to offer them healthy food. But at Halloween, healthy eating can be a challenge…especially with all the trick or treat candy.

Rather than giving out candy to trick or treaters, I stock up on healthy alternatives to Halloween candy like stickers, colorful pencils, decorative pencil erasers, glow-in-the-dark bracelets, Silly Bandz, mini raisin boxes and fruit leathers.

Halloween is just the beginning of the sugar season. And I know that a party doesn’t always seem fun unless sweets are involved. Afterall, Halloween and chocolate just go hand-in-hand. For a healthy alternative to traditional chocolate cupcakes, I prepare the chocolate cupcakes from Jessica Seinfeld’s Deceptively Delicious cookbook. These cupcakes are made with avocado instead of oil and butter, but they’ll still satisfy your sweet tooth! Instead of heavy frosting, try a yogurt glaze. It’s a healthier option.

You are probably going to have to make the cupcakes in advance, to ensure the secret ingredients don’t get discovered. Frosting is always the fun part and a great time to get your kids involved. I still call them healthy cupcakes because of the yogurt frosting. That way, your kids are proud to join you in your quest for healthy eating, and still left a little fooled as to just how healthy they are.

Isabelle von BochVilleroy & Boch Flow Plate

Liquor Treat: Ghost Martinis

Adults deserve a treat on Halloween too. These boo-tiful ghost martinis are sweet rather than spooky. The flavor is sweet and creamy but tastes like a marshmallow.

Halloween Martini Recipe

Ghost Martini pictured in Villeroy & Boch New Cottage Saucer Champagne Glass

Ingredients (Makes 1 Ghost Martini):

  • 2 ounces Pinnacle Whipped Vodka (tastes like sugar)
  • 1 ounce vanilla vodka
  • 1 ounce Godiva White Chocolate liqueur (you can sub white creme de cacoa if you don’t have this)
  • 2 scoops of very melty vanilla ice cream— almost pourable

Put ice into martini glass to chill. Put a handful of ice and all of your ingredients into a cocktail shaker. Shake well. Remove the ice from the glass and pour. Garnish with a marshmallow ghost “Peep” or a dollop of whipped cream decorated with eyes and a mouth. You can use black sprinkles or candy for the eyes and mouth.

(Recipe and photos by Martie Duncan of MartieKnowsParties.com.)

Villeroy & Boch Martini Glasses

Spooktacular Halloween Recipes

Tricks, treats, costumes, jack-o-lanterns…everything about Halloween just screams for a party. These tempting treats will please adults as well as the kids at your next Halloween Party.

Halloween calls for sweet treats like these delicious caramel sugar pears and pumpkin spice cupcakes. If you like some salty with your sweet, serve spiced, salted nuts alongside these treats.

Villeroy & Boch French Garden Charm & Breakfast

Pictured: French Garden Charm & Breakfast Square Platter and Sandwich Tray, Helium Hurricane Lamp with Leaves

Caramel Sugar Pears
Dip ripe sugar pears in melted caramel candies for a spin on traditional Halloween caramel apples… but this recipe works for apples as well.

  • 6 sugar pears, washed and dried
  • 1 bag wrapped caramel candy
  • 2 Tablespoons water
  • 6 craft (Popsicle) sticks

Use wax paper sprayed with cooking spray or parchment paper to line a baking sheet. Remove the stem from each pear and gently push a craft stick into the top of each pear, do not push it all the way through.

Place caramels into a saucepan. Add the water. Cook on low to medium heat for 2-3 minutes or until caramel is completely melted, stirring constantly.

Dip pears into the hot caramel or spoon over until the pears are evenly coated. You can double dip if necessary. Allow excess caramel to drip off and scrape the caramel from the bottom of pear and place on prepared baking sheet. Chill at least one hour. Remove from the refrigerator a few minutes before serving.

Roll in nuts, drizzle with chocolate, or add candies to the warm caramel to decorate.

French Garden Square Platter

Pumpkin Spice Cupcakes with Ginger Cream Cheese Frosting and Caramel Sugar Pears

Pumpkin Spice Cupcakes with Ginger Cream Cheese Icing

Ingredients for 24 cupcakes:

  • 3/4 cup butter, softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk

Ingredients for the icing:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups Confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon crystallized ginger, grated
  • ¼ teaspoon ground cinnamon

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the Confectioners’ sugar, vanilla, ginger, and cinnamon; beat until smooth. If you are going to dip or pipe the icing onto the cupcakes, it also helps if the icing is slightly stiff so you may need to add more Confectioners’ sugar to achieve desired results. Grate a little crystallized ginger onto the top of the cupcakes as garnish.

(Article & Photography by Martie Duncan of MartieKnowsParties.com.)

Halloween Recipes

Garnish your Pumpkin Spice Cupcakes with Crystallized Ginger