By JUNE NAYLOR | McClatchy Newspapers

Halloween may be the one time kids get a temporary free pass to eat sweets, but those trick-or-treaters wearing braces might be in for a fright if they eat the wrong stuff. The American Association of Orthodontists offers several braces-friendly recipes for Halloween parties.

The pathway to a pretty smile is made smoother by avoiding sticky, hard, chewy or crunchy treats. Goodies easy on mouth hardware include soft chocolates, peanut-butter cups, milkshakes, gelatin, ice cream and most cakes and cookies. Find everyday recipes that are easy on your braces or submit your own.

To scare up your own Halloween party, try these recipes that easy on the hardware:

FRIGHTFULLY FABULOUS CUPCAKE SANDWICHES
Yield: 12 servings

• 12 cupcake liners
• 1/3 cup cocoa powder
• 1 cup warm (not hot) water
• 3/4 cup mayonnaise
• 1 1/2 teaspoons vanilla extract
• 1 cup sugar
• 2 cups cake flour, sifted
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 12-ounce can of chocolate frosting
• 1 16-ounce container of whipped topping
• Assorted braces-friendly candy pieces, such as chopped peanut-butter cups, chocolate bars and melt-in-your-mouth candies

1. Preheat oven to 350 degrees. Fill a muffin tin with 12 cupcake liners and set aside.

2. Combine cocoa powder, water, and mix until smooth. Fold in mayonnaise. (Make sure cocoa mixture is not hot to prevent breaking of mayonnaise).

3. Add vanilla and whisk until smooth.

4. In mixing bowl, combine sugar, cake flour, baking soda and salt and mix slowly until well incorporated. Add wet cocoa mixture, mix on medium-high until well blended. Scrape down the sides and blend for another 30 seconds.

5. Fill the cupcake liners 3/4 of the way full of batter. Bake for 30 minutes or until toothpick comes out clean. Remove from oven and allow to cool on rack. Slice each cupcake in half horizontally, and serve the halves with chocolate mousse or frosting, whipped topping, and assorted candy pieces. Kids can build the sandwiches by spreading one-half of a cupcake with mousse/frosting or whipped topping, sprinkling on candy pieces and placing the other half of the cupcake on top.

Recipe provided by Michael Chiarello for www.braces.org.

SPIDER BITES
Yield: 3 dozen

• 1 cup shortening
• 1 cup sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon salt
• 1/2 tablespoon baking powder
• 1 package black rope licorice, cut into short 1-inch pieces
• 1 small tube of green (or color of choice) decorating gel
• Toothpicks

1. Preheat oven to 375 degrees. In a large bowl, combine shortening, sugar, water and vanilla. Beat until smooth. Add eggs into the mixture and blend. Slowly mix in flour, cocoa, salt and baking powder using low-medium speed.

2. Drop tablespoon helpings of mixture onto ungreased cookie sheets and roll each helping into a ball. Bake 9 minutes at 375 degrees. Let cookies cool for about 10 minutes.

3. Using a toothpick, create four small holes in either side of the cookie. Still using the toothpick, push one end of a piece of the cut licorice into each hole, creating the “legs” of the spider. Keep licorice pieces short so as not to harm braces.

4. Once all eight pieces are in place, create eyes or decorate at will using the green decorating gel.

Recipe idea adapted from “The Braces Cookbook” by Pamela Waterman (The Discovery Box, $9.95)

SLIMY LIME FRUIT PUNCH
Yield: 12 servings

• 2 small tubes red decorating gel
• Powdered lemonade mix to make 2 quarts
• 1/4 cup sugar
• 1 teaspoon meringue powder
• 2 liters plain seltzer or sparkling water
• 10 drops green food coloring
• 4 drops yellow food coloring
• 1 peeled orange, cut into 1/8-inch slices
• 1 lime, cut into 1/8-inch slices
• 1 pint raspberries

1. Squeeze red gel down the inside of 12 small, clear glasses. Let dry about 10 minutes.

2. In an extra-large bowl, combine lemonade mix, sugar and meringue powder. Slowly pour in seltzer, whisking continually until combined. Stir in green and yellow food coloring. Add sliced fruit and berries for color.

3. Pour punch into glasses and serve.

Adapted from Parents magazine for www.braces.org.

PUMPKIN COOKIE POPS
Yield: 20 pops

• 3/4 cup unsalted butter, softened
• 1/2 cup brown sugar, firmly packed
• 1 tablespoon orange zest
• 1/2 cup canned pumpkin
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch salt
• 20 wooden sticks (tongue depressors or Popsicle sticks work best)

1. Preheat oven to 350 degrees. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk and vanilla. Mix.

2. Gradually add the flour and spices. Mix with your hands to create a soft dough. Wrap in plastic and refrigerate for 30 minutes.

3. Divide dough into two pieces. Roll out each piece to 1/4-inch thickness on a floured surface. Cut into pumpkin shapes with cookie cutters.

4. Place on ungreased baking sheet and securely insert a wooden stick into the bottom half of each pumpkin cookie. Bake for 12-15 minutes. Decorate with your favorite frosting.

Adapted from www.pumpkinnook.com for www.braces.org.

Categories: Activities, Fun & Entertainment, All Articles, Recipes, Sweets - Other
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