Chow Town

November 2, 2013

Quick recipes to rid yourself of the ghosts of Halloween candy

It’s worse than any alcohol induced hangover — I just feel gross.

Chow Town

The daily dish on Kansas City's food and drink scene

It’s worse than any alcohol induced hangover — I just feel gross.

My skin is spongy, stomach bloated and I am sluggish from all the sugar that is trying desperately to leave my system. Trying to find the quickest route possible, yielding to only a gigantic drop in sugar levels. Beep, Beep, Beep emergency exit please.

I think I am sweating out chocolate, wait it may be coconut. Happy days after Halloween!

On purpose I don’t buy Halloween candy, for the simple reason I would eat it. All of it. I allow myself a few hours on Halloween to indulge, at least that’s what I tell myself.

Here I am the day after, doing the candy walk of shame. My trainer knows I’ve cheated. People saw me stuff my face with store bought candy without any regard. I feel sick today. There are large amounts of candy lurking around every corner.

At the sight of it, my stomach does a back flip sending the message to my brain, “No! Just walk away. Haven’t you done enough already?”

How come I never remembered this as a kid? I remember always feeling great around the holiday. Now I get why my parents would throw away 75 percent of my trick-or-treating gold mine.

Even as I’m writing, candy corns are staring me down. I can only imagine having little ones running around with loads of candy. Besides throwing away majority of the individually wrapped energy suckers — most people call fun size candy — there are a few alternatives.

Easy Bread Pudding

1 pound bread cut in 2-inch cubes

2 cup milk or cream

1 cup sugar, granulated

4 eggs

1 pound chopped candy, pick a theme, chocolate, peanut butter, etc.

Mix together milk, sugar and eggs. Pour over cubed bread, stir. Add the chopped candy. Allow to sit for an hour.

Bake in a greased loaf pan for 30-45 minutes at 350 F.

Upside Down Cake

(For the non-chocolate candy)

2 tablespoons butter

1/2 cup finely chopped non-chocolate candy

1/4 cup brown sugar

6 pineapple rings

Yellow cake mix prepared as instructed on the box

Grease a 9-inch cake pan. Mix together the butter, chopped candy and brown sugar. Sprinkle on the bottom of the pan. Lay the pineapple rings flat on the cake pan. Prepare the cake mix as instructed on the box and pour cake batter over the pineapple. Bake as directed on the box.


Melt the 2 pounds of chocolate candy together over a double boiler. Allow to sit at room temperature stirring every 5 minutes, until the chocolate barely starts to dry on the edges of the bowl, about 20-30 minutes. Form into nickel sized balls and roll in cocoa powder to finish


Prepare your favorite pancake batter. Chop up candy and sprinkle on the pancake before flipping on the second side. Think chocolate chip pancake, just with a whole bunch of flavors. Freeze them for ice cream toppings for a birthday party down the road.

Those are the only ideas I can pull out of my sugar induced comma.

If all else fails and you are desperate to get the sugar out, dentists have gotten together and formed a buy back program. Just enter your zip code at

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.

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