October Trick-or-Treat
Now that it’s October, it can be difficult to find a reason to eat anything but Halloween candy. Why not make something with chocolate and this month’s peak fruits and vegetables? October is full of opportunities to satisfy your sweet cravings in ways that taste good and feel better than simply eating candy from a bag. Three of our favorite fruits and veggies in season this October are cranberries, beets and figs. Who said eating chocolate always had to feel so bad?
White Chocolate Cranberry Scones
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon salt
- ½ cup softened butter
- ¾ cup heavy whipping cream from a carton
- ¾ cup sweetened dried cranberries, coarsely chopped
- ¾ cups white baking chips
Directions:
After you’ve heated your oven to 400°F, combine the flour, sugar, baking powder, lemon zest and salt in a bowl. Next, add butter until the mixture resembles a crumble. Stir in the whipping cream and mix until the dough holds together. Then stir in the cranberries and the white baking chips. Once the dough is ready, turn it onto a lightly floured surface, kneading 5 to 10 times until it’s smooth. Divide the dough into 4 equal pieces, shaping each piece into an 8-inch log. Then cut each log into 4 2-inch pieces, afterward cutting each piece in half diagonally to form small triangles. Place the scones at least an inch apart onto an ungreased baking sheet. Bake for 9-11 minutes, or until golden brown around the edges, and cool completely. Once you’re all done, recycle your heavy whipping cream carton!
Red Beet Chocolate Cake
Ingredients:
- 1 ¾ cups unbleached flour, sifted
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups sugar
- ¾ cup liquid egg
- 1 cup vegetable oil
- 1-1 ½ cup beet, pureed
- 2 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- Confectioners’ sugar, sifted
Directions:
Preheat your oven to 350°F and grease a 13x9x2-inch baking pan. Sift together the flour, baking soda and salt, and set it aside. Combine the sugar, eggs and oil in a mixing bowl. Next, beat with an electric mixer set at medium speed for 2 minutes. Then, beat in the beets, cooled chocolate and vanilla. Next, gradually add the dry ingredients, beating well after each addition. Pour into the baking pan and bake for 25 minutes or until cake is done. Once it’s cooled, top it with confectioners’ sugar and enjoy. And remember, be sure to recycle that egg carton when you’re done!
Dark Chocolate Fig Oatmeal Bars
Ingredients:
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup liquid egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup old-fashioned oats
- 6 ounces dried black mission figs, chopped
- 5 ounces dark chocolate, roughly chopped
Directions:
Preheat your oven to 350°F and line a 9×9 baking sheet with parchment paper. Cream the butter and sugars in a standing mixer until light and fluffy. Then beat in the egg and vanilla extract for about a minute. Grab a separate bowl and whisk together the flour, baking soda, baking powder and salt. Slowly incorporate the dry ingredients into the standing mixer on low speed until almost combined. Remove all ingredients from the mixer and fold in oats, figs and chocolate with a spatula. Then, spread the dough onto the pan and bake for 30 minutes. Toss the egg carton in the recycling bin and enjoy.
What are your October-inspired recipes? Share your recipes with us on Facebook or Twitter and #RecycleYourCartons!
