October already; leaves are beautiful, and I’m hoping to take a bike ride somewhere in upstate New York to enjoy all nature’s beauty. I didn’t get out as much as I would have liked over the summer, so I will have to make up for it now.
In the meantime, Halloween is around the corner. Time to dress up scary or silly and have some fun. And eat a lot of sweets and snacks that aren’t so good for us. Then again, it is the start of cheating season; just don’t go overboard. Maybe the weather will be nice, and you could party on the boat if it’s still in the water. Costumes not required.
I went looking through my recipes that I have saved over the years and found 3 that are fun to have. The photos give you an idea of how they should look. (*see note) If you want, you could ‘dress up’ the Oreo Fudge a bit to be more Halloween-looking or just serve on a spooky plate. The Black Bean Hummus is cute with the little faces. Try them out!
Black Bean Hummus
1 (15-ounce) can black beans, rinsed
1 large garlic clove, roughly chopped
2 Tb. tahini
2 Tb. lime juice, plus lime wedges for garnish
½ tsp. kosher salt
½ tsp. ground cumin
½ tsp. ground coriander
2 Tb. water
Add beans, garlic, tahini, lime juice, salt, cumin, coriander, and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a loose dip. Transfer to a bowl and garnish with scallions and lime wedges, if desired. Decorate with some curly lettuce and candy eyeballs. Serves 6
Oreo Fudge (Pioneer Woman)
13 chocolate sandwich cookies, such as Oreos (about 5 oz.)
1 (14-oz.) can sweetened condensed milk
3 cups white chocolate chips (about 18 oz.)
1 Tb. salted butter
2 tsp. vanilla bean paste or vanilla extract
Line an 8-by-8-inch or 9-by-9-inch baking dish with foil or parchment paper, leaving a 2-inch overhang. Set aside.
Put the cookies in a zip-top plastic bag and roughly crush them with a rolling pin or meat mallet. Remove 1/2 cup of the cookies from the bag and reserve them in a bowl for topping. Continue to crush the remaining cookies in the bag until finely crushed; set aside.
Over a double boiler or in a heatproof bowl set over (not in) a pot of simmering water, combine the sweetened condensed milk, white chocolate chips, butter, and vanilla. Stir until the chocolate is melted and the mixture is smooth, about 5 minutes.
Fold in the finely crushed cookies and immediately transfer the mixture to the prepared baking dish, using an offset spatula to smooth it into an even layer. Top with the coarsely crushed cookies, pressing them slightly into the surface. Chill in the refrigerator for 2 hours to set. Lift the fudge from the dish using the foil overhang as handles, transfer to a cutting board, and slice it into 16 squares.
Halloween Chex Mix (Pioneer Woman)
Nonstick cooking spray
3 cups rice Chex cereal
3 cups corn Chex cereal
4 cups mini twist pretzels
2 cups roasted, salted cashews
1 stick salted butter (1/2 cup)
1/2 cup brown sugar
2 Tb. maple syrup
1 8- to 10-oz. bag peanut butter candies (Reese’s pieces)
1-1/2 cups candy corn
1 cup chocolate chips
Preheat the oven to 275°F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Add the cereals, pretzels, and cashews in a single layer.
Place the butter in a medium microwave-safe bowl, cover, and microwave on high to melt, about 1 minute. Add the brown sugar and maple syrup and whisk well until combined. Pour the butter mixture over the cereal mixture and toss gently until evenly coated.
Bake for 45 minutes, stirring halfway through. Cool completely on the sheet tray, stirring occasionally. Once cooled, add the peanut butter candies, candy corn, and chocolate chips. Toss gently on the baking sheet. Transfer to a serving bowl, or store in an airtight container for up to 1 week. Yields 15 cups.
And beware of my sister-in-law…She always has tricks up her sleeve, and you never know where she’ll turn up!
Have a fun-filled Happy Halloween!