full-table-halloween

I had so much fun prepping for our Day of the Dead themed Halloween party!  Not only was it fun to lay out the decorations and style the table, but I loved coming up with fun and festive food to serve.

 

I planned carefully to create snacks that reflect the season and are fun – food that fits right in the spirit of Halloween!  The Halloween table – like all dining tables – is meant for everyone to be included – for me, fun, festive and inclusive food is especially important because my oldest son’s food allergies sometimes leave him without a candy option as he trick-or-treats.  As such, I needed to serve things that are food allergy-friendly.  And themed, safe food can be hard to come by.

 

First, I put our pumpkin innards (“pumpkin guts”) to good use.  We scooped and separated out the seeds. In a bowl filled with water, we strained out the rest of the pumpkin core and dried the seeds in a kitchen towel.

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Above, you’ll see two versions of pumpkin seeds – both are nearly everything-free.

 

 

The Classic:img_5770

Pumpkin seeds (approximately 1 1/2 to 2 cups)
2 Tablespoons dairy-free butter, melted
pinch of sea salt

Preheat oven to 300 F degrees.

 

With your pumpkin seeds already in a bowl, pour the melted butter substitute over the seeds and stir to combine.

Arrange the seed mixture on a baking sheet in a single layer.  Roast the seeds slowly, stirring occasionally.  At 25 minutes, add salt.  Roast for another 15-20 minutes, bringing the total roasting time to approximately 40-45 minutes.

 

 

Salty Sweet Pumpkin Seeds:img_5775

 

1 1/2 – 2 cups pumpkin seeds
2 Tablespoons dairy-free butter
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt

 

Preheat oven to 300 degrees F.

 

Combine sugar, cinnamon, and salt in a bowl and set aside.

With your pumpkin seeds already in a bowl, pour the melted butter substitute over the seeds and stir to combine.

Arrange the seed mixture on a baking sheet in a single layer.  Roast the seeds slowly, stirring occasionally.  At 15 minutes, add sugar mixture and stir.  Roast for another 20-30 minutes, bringing the total roasting time to approximately 40-45 minutes.

 

 

Next, I threw together some easy, no-brainer jello.  Good ol’ fashioned jello.  But check these out…

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…using the Skull and Crossbones mold, I made fun shapes that my kids gobbled down.  Tip:  spray the inside of the mold with cooking spray before pouring in the jello.  Use a little less liquid than recommended to keep the jello firm.  My larger sized box called for 2 cups of water – I used 1 1/2 cups instead.

 

And, finally, my favorite snack of all….  Stay tuned!  It’s worth the wait!

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