Recipes: Foods that glow for Halloween

Makes 6.

Note: These standard berry muffins get their glow from crushed B-complex vitamins that you sprinkle on top after the muffins have baked and cooled. Do not add extra crushed vitamins as too many can be unsafe. From Addie Broyles.

• 3/4 c. flour

• 1/4 c. plus 1/2 tbsp. granulated sugar, divided

• 1/8 c. brown sugar

• 1 tsp. baking powder

• Pinch of salt

• 2 tbsp. butter, melted

• 1 egg

• 3/4 c. mixed fresh berries, such as blueberries, raspberries and blackberries

•5 B-complex vitamins, crushed

Directions

Combine flour, 1/4 cup granulated sugar, brown sugar, baking powder and salt in a medium bowl and whisk. Make a well in the center. In a separate bowl, combine milk, butter and egg. Stir with whisk.

Add liquids to flour mixture, stirring just until moist. Fold in berries. Place six paper muffin cup liners in muffin cups. Spoon batter into prepared cups, and sprinkle the top with 1/2 tablespoon sugar.

Bake at 350 for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in a pan on a wire rack; remove from pan. Sprinkle the crushed vitamins on top and serve.

Makes 1 cup.

Note: The chlorophyll in basil helps this pesto glow under black light. You could serve it as a dip for pita chips or tossed with spaghetti. This recipe makes about 1 cup, and 1/2 cup is enough to cover a big pot of pasta, so you'll have a good amount left over. It freezes very well; either freeze in one lump or in an ice cube tray. From Addie Broyles.

• 1/3 c. grated Parmesan cheese

• 3 garlic cloves, chopped

• 1/4 to 1/2 c. olive oil

• Salt and pepper to taste

• 1 to 2 tsp. lemon juice

Pull all the leaves off basil stems.

Put the basil, cheese and garlic in your food processor. Set the speed to low and drizzle in the olive oil. Start with 1/4 cup, check the consistency, and add more if needed. Add the full 1/2 cup if you want the pesto to be more runny.

Scrape down the sides and add a generous pinch of salt, some pepper and a bit of lemon juice. Pulse this together and taste. Keep adding and pulsing until you like the way it tastes.

Note: Commercial green gelatin works best for this black light experiment, followed by blue and yellow. Red coloring diffuses the brightness of the colors, so avoid using. Adults can use this as an inspiration to make gin-and-tonic gelatin shots that glow, but you'll need extra gelatin to help it set. From Addie Broyles.

• 2 c. tonic water, divided

Directions

Boil 1 cup tonic water in a small saucepan. Add the gelatin powder and stir. Add remaining tonic water, stir and pour into a dish or small cups and chill until set.

Note: Vanilla sugar is made by burying a vanilla bean in 1 to 2 cups granulated sugar in an airtight container for about a week. If you don't have any, simply use granulated sugar in this recipe. From Steven Johnson and Martina Zupanic, who have experimented with glowing foods for their budding company, Luma Bites. The Croatia-based couple shared this recipe on NPR's food blog, the Salt.

• 2 tbsp. tapioca pearls

• 2 c. water, divided

• 1/4 tsp. vanilla sugar (see Note)

• 1/8 c. milk

• 1/8 tsp. lemon zest

Directions

Place tapioca pearls into 1 cup cold water and soak for 30 minutes. Drain and set aside.