Almond Ghost Cookies Recipe

Almond Ghost Cookies

Sample provided; MomStart is a Truvia ambassador.

Halloween kicks off the holiday baking season for me. I love to whip up ghoulish goodies for my friends – and since I’m somewhat of an experimental cook, I always seem to be trying new variations on old favorites. Since I love to try new things, I was excited to bake up a batch of cookies using the new Truvia Brown Sugar Blend, which has 75% less calories than regular brown sugar. I know I certainly need all the help I can get in that department this time of year! ;)

Baking essentials!

As I mulled over what kind of cookies I wanted to make, it dawned on me that I didn’t have any regular flour in the house – just almond flour. I did some Googling and found this recipe for Gingerbread made from almond flour by Erica at Comfy Belly. I decided to make some pretty big substitutions to her recipe by replacing the honey with Truvia Brown Sugar Blend and using liquid egg replacer instead of a regular egg; I also omitted the salt. I was a little concerned that I was taking too many liberties, but it worked!


If you’re looking for a grown-up dessert that stands in counterpoint to the intense sugar rush of this season, you might want to try these!

Almond Ghost Cookies Recipe

Adapted from this Gingerbread Cookies recipe by Erica at Comfy Belly


10 oz almond flour, packed

1/3 C Truvia Brown Sugar Blend, packed

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. allspice

1 tsp. ground ginger

3 TBSP. Best of The Egg liquid egg replacer

1/2 C butter

As needed:

Extra almond flour for rolling out the cookies

Truvia Baking Blend for sprinkling on top of the cookies


Blend all dry ingredients together in a large bowl, then add the butter and egg replacer. Once mixed, place the bowl inside your freezer for half an hour.

Once ready, roll out the dough on a cutting board covered in almond flour. Make generous use of the almond flour, patting down the dough, rolling pin, and your hands so it does not stick. Using a ghost-shaped cookie cutter, cut out the cookies and re-roll the dough until all is used.

Space about 1″ apart on a cookie sheet – the cookies don’t expand much – and bake at 350 degrees for 20 minutes or until done. Place on a wire rack to cool. For the finishing touch, sprinkle the tops with Truvia Baking Blend. A strainer works well for this, but I had to improvise when I made mine. ;)

What are you baking up for Halloween?

Black Widow Shot: The Perfect Drink For Your Halloween Party!

Black Widow Shot

New York caterer Andrea Correale of Elegant Affairs has the perfect goth cocktail to serve up at your Halloween party – it’ll go especially well with any Iggy Azalea costumes you have planned. ;)

Black Widow Shot

Recipe by Andrea Correale


1 ½ oz. black vodka
½ oz. Chilled cranberry juice


1. Fill a small cocktail glass with ice.
2. Rim a shot glass with red sugar crystals.
3. Pour cranberry juice over ice, shake well and strain into shot glass.
3. Gently layer black vodka over juice. Garnish with a cherry and serve.

Jiff Salted Caramel Flavored Hazelnut Spread Muddy Buddies

When we got home from summer vacation I had samples from Jiff to try, one of those being the Salted Caramel Flavored Hazelnut spread. My kids fell instantly in love and started telling everyone about it. One of the people they told was their on-line teacher who helps me home school and she was so excited from just what they said that she had to go find some for herself. It’s addictive. They were eating it for lunch and for snacks. I managed to save just enough to make Muddy Buddies with.

Salted Caramel Muddy Buddies


Salted Caramel Muddy Buddies


4 1/2 cups life cereal
1/2 cup semisweet chocolate chips
1/4 cup Jiff Salted Caramel Flavored Hazelnut Spread
2 Tablespoons butter
1/2 teaspoon vanilla
3/4 cup powdered sugar

1. Measure cereal into a large bowl and set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, Jiff Salted Caramel Flavored Hazelnut Spread and butter uncovered on high for 30 seconds. Stir. Then Microwave for 15 seconds at a time until well mixed and smooth. Stir in vanilla and pour mixture over the cereal, stirring until evenly coated.

3. Put powdered sugar in a food storage plastic bag, then add the cereal and shake until evenly coated.

Tabañero Cilantro-Lime Vinaigrette Recipe

Tabañero Cilantro-Lime Vinaigrette

I love cilantro, so I think this vinaigrette recipe from Tabañero Hot Sauce would be a great one to try:

Tabañero Cilantro-Lime Vinaigrette

Recipe courtesy Tabañero Hot Sauce


¼ cup – Tabañero Hot Sauce
½ cup – Chopped Cilantro
¼ cup – Red Wine Vinegar
¼ Fresh Lime Juice
2 Tbsp. – Brown Sugar
1 Tbsp. – Dijon Mustard
½ tsp. – Sea Salt
½ tsp. – Ground Cumin
5 oz. – Canola Oil
2 – Garlic Cloves

Add all ingredients into a blender, except oil, and blend on lowest setting until well mixed. Slowly add in Canola Oil until all 6 ounces are used or desired thickness is reached. Yields two cups of dressing.

Tacosaurus Recipe


This adorable lunch idea from Family Fun Magazine is simply prehistoric!


A dinnertime favorite disguised as a prehistoric reptile? Now that’s a dino-mite meal! To make each taco, heat the oven to 375°. Fold an 8-inch spinach wrap in half and use kitchen shears to cut a stegosaurus shape as shown (you can get our template at; for easier cutting, trace it with a black food writer). Unfold and lightly coat one side of the wrap with cooking spray. Refold it (oiled side out) and lay it on a baking sheet. Place crumpled pieces of aluminum foil inside the wrap to hold the shell open as it bakes. Bake until slightly crisp, 2 to 3 minutes per side (the wrap will harden as it cools). Once it cools, draw a face with a food writer. Add green olive feet as shown and serve with taco fillings.

Spooktacular Almond Sugar Cookies Recipe

Spooktacular Almond Sugar Cookies

Nielsen-Massey Vanillas are sharing a classic sugar cookie recipe to serve at your Halloween boo-ffet:

Spooktacular Almond Sugar Cookies

Recipe courtesy Nielsen-Massey Vanillas

3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar (purchase or process granulated sugar for about 20 seconds in a food processor)
2 tablespoons heavy whipping cream
3¼ teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Almond Extract
2 eggs
¼ cup confectioners’ sugar (for dusting work surface)
¼ cup all-purpose flour (for dusting work surface)

Position oven rack in the center of oven and preheat to 350⁰F. Line two large, heavy light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, vanilla and almond extracts; beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about ⅛-inch thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Almond Glaze and Almond Piping Icing
1¼ cups confectioners’ sugar
1 tablespoon meringue powder
2 tablespoons water
½ teaspoon Nielsen-Massey Pure Almond Extract (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
variety gel food colors

In a small bowl, whisk together sugar and meringue powder. Add water and almond extract, stir until smooth. Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors. Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.

Halloween sugar cookies!

10 Halloween Inspired Cookie Recipes

Halloween is the beginning of baking season and that’s my favorite time of year. Here are 10 different Halloween inspired cookie surprises.

Halloween cookies

  2. 2.  Gingerbread Vampires
  3. 3.  Halloween Chocolate Chocolate Chip Cookies
  4. 4.  “Candy Corn” Cookies
  5. 5.  Pumpkin {Shaped} Cookies
  6. 6.  Chocolate Peanut Butter Spider Cookies
  7. 7.  Candy Corn Cookies
  8. 8   Jack-o-Lantern Oreo Pops
  9. 9   Gooey Monster Cookies
  10. 10 Witch Hat Peanut Butter Cookies

Rat Bites Halloween Recipe

Rat Bites

These rodent-style donuts from Family Fun Magazine would be the perfect dessert to serve with my famous rat meatloaf!

Rat Bites

These treats, cleverly constructed from halved donuts, will provoke shivers of fright and squeals of delight. For each rat, trim half a cake doughnut as shown. Freeze it for a few hours, then cover it with chocolate frosting, working on cut surfaces first (skip the bottom), then the uncut areas. Drag a plastic fork through the frosting for a furry look. Using a pair of tweezers, add a sugar pearl for a nose, then insert sprinkles as whiskers. Attach chocolate-covered sunflower seeds for eyes and sliced almonds for ears. With a skewer, poke a hole for the tail, then insert an 8-inch length of licorice lace.

Paranormal Pretzels Halloween Recipe

Paranormal Pretzels

These alien snacks from Family Fun Magazine make for the perfect All Hallow’s Eve treat:

Paranormal Pretzels

These bug-eyed beings are easy to make in large batches for a Halloween gathering or classroom party. Place yogurt pretzels on parchment paper. Heat candy melts according to the package directions. Spoon each color into a ziplock bag and snip off one tiny corner. Let the candy cool for a minute, then pipe it into the holes as shown. Before the filled areas set, add sprinkles or small candies for pupils.