It’s almost Halloween.
I’m going as a Ninja this year.
I mean, I’m going to use the Ninja Blender I got for my birthday this year.
It’s frightening how much I like to puree things.
I even pureed the dog food just because I can.
In the spirit of the holiday, I decided to whip up some spooky treats.
Before heading out for a night of fright, sink your teeth into Bloody Vampire Soup and Bat Wing Bread.
This tomato based soup is pretty spicy, so feel free to leave out the cayenne and red pepper flakes if you’re afraid of the heat.
Bloody Vampire Soup
1 small onion, sliced
3 celery stalks, roughly chopped
1 large red pepper, roughly chopped
1 teaspoon olive oil
1 28 oz. can crushed tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1-1/2 cups vegetable broth
Saute onion and celery in a medium-sized pot until translucent. Add red pepper and 1/2 cup vegetable broth. Continue to cook until broth is absorbed. Add tomatoes and seasoning and cook until all vegetables are very tender. Pour into blender or food processor and process until smooth. Add broth until desired consistency.
Serve with bat wing bread.
*Use bat shaped cookie cutter to make shapes out of your favorite bread. I used whole grain Pumpernickel bread.
Your little Halloweenies will get plenty of sugar from now until Christmas, so why not offer them a vitamin packed dip to keep them from really turning into little monsters?
Super ripe banana and creamy avocado do the monster mash to create an ultra smooth dip that tastes delicious with crunchy chocolate cookies.
No trick. This is all treat.
Green Goblin Dip
2 medium-sized, ripe avocados
1 large, ripe banana
2 tablespoons powdered sugar
Juice of half a lemon
Blend all ingredients until smooth.
Serve with Chocolate Crunch Cookies
Chocolate Crunch Cookies
1 1/2 cups white whole wheat flour
1/2 cup cocoa powder
1/2 cup powdered sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brewed decaffeinated coffee (or water)
1/4 cup canola oil
Pre-heat oven to 350 degrees.
Combine dry ingredients. Add coffee and oil and mix until stiff dough forms. Roll dough to about 1/8″ thickness and cut into desired shapes. Repeat with remaining dough.
*Tidbit: If the dough is too wet and won’t roll smoothly, add more flour 1 tablespoon at a time until dough is pliable.
Bake for 20-22 minutes or until no longer soft. Cookies will crisp up once removed from the oven.