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SGK Owner, Megan Hewitt, Shares Her Favorite Halloween Treats

Halloween is the perfect time to reconnect with the family – from creating your own DIY costumes together to whipping up some fun Halloween treats for the family and neighborhood kids, Halloween is just a fun, silly time of year for kids.

And at Shrimp and Grits Kids, it’s one of our favorite holidays too! That’s why we wanted to share our owner, Megan Hewitt’s, favorite Halloween treats. This quick and easy XXX are perfect for little helpers in the kitchen, and it’s become a sort of tradition for us to bring in a favorite ghoulish themed family recipe for the SGK crew to snack on (especially since Halloween always happens close to the date of the craziness from our Fall sample sale!)

Here’s a company favorite:

Candy Corn Cookies

Aside from being adorable and totally Halloween themed, these Candy Corn Cookies are super simple to make and are a fun kitchen project for the whole family. Even better, the whole prep and bake time is less than an hour, and requires minimal cleanup. Here’s what you need:

Ingredients:

  • 3 Tbsp coconut flour
  • 3/4 tsp salt
  • 2 1/4 cups almond flour
  • 1/2 tsp xanthan gum
  • 1/2 cup butter that’s softened
  • 1 egg, large
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • Yellow gel food coloring
  • Red gel food coloring

Directions:

Whisk together coconut flour, almond flour, salt, and xanthan gum in a medium bowl. In a separate, larger bowl, beat together butter and sugar until mixed well. Add in egg and vanilla to sugar mixture and continue beating until it’s completely mixed in. Slowly add in the flour mixture into the large bowl, mixing well until the dough forms.

Divide the dough into three equal parts (you can use three small bowls for this). For the first dough group, add in 3-5 drops of yellow food coloring and mix well until the dough is a bright yellow. For the second group, add in 4 drops of yellow food coloring and 2 drops of red food coloring and mix well until the dough mixture is a bright orange. Leave the last group as is.

Next, roll out each group of dough into a rectangle that’s 4″ – 5″ in diameter. Stack each rectangular piece of dough on top of each other (the order isn’t important) and press a knife or flat side of a spatula against each side to make the rectangles as even as possible. Wrap in plastic wrap and put in the refrigerator for one hour.

After the dough is chilled, unwrap it and cut the dough lengthwise into 1/4 inch slices. Lay the slices flat, and cut into triangles (you should get 4-5 cookies from each lengthwise slice. Preheat the oven to 325 degrees and bake cookies on a cookie tray for 8-10 minutes. Let cool before serving.

 

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