Trick-Or-Treat: Never to be Outgrown

Two more days until the big one. The day we take the kids around the neighborhood to collect chocolate for us parents. Holloween is my favorite holiday. Not just for the candy, I love the costumes, too. Even the yards are dressed to kill:

Candy gathering is best done like writing a story, which in turn is like going to a party. Go late, leave early. During the first hour people are rationing. One piece of candy from each house. The visit to goody ratio is not worth it. Kids get tired and want to quit early. It’s better to go during the second hour. People are getting tired of the whole deal, and most people don’t want to be stuck with all that candy. They give it out by the fistful. It’s good sense to have a pillow sack for the overflowing plastic pumkins. Bring a wagon if you have one, but make the kids walk, this is for the candy.

The final step in effective trick-or-treating is critical. Watching the kids’ every move when they get home. They have a tendency to stash the candy in another dimension. While they are at school the next day… It’s razoo time!

 

Graveyard Gravel

This year at a grocery store near us they were selling these awesome apothecary-style candy jars, decorated with bats and dancing skeletons.  Mum bought two of them, one for me and one for Matt.

Matt filled his with these wrapped chocolates called ‘Creepy Peepers’, the foil wrappings are printed to look like human eyeballs.  They are a Halloween specialty and great fun to have on hand.

I had to do something different, just because it would be so much more fun thataways.  I bought a bag of unwrapped mixed chocolates, shook them up and pured them into the jar.

After looking at them, and showing them to Mum and Matt, we came up with the perfect name for them…’Graveyard Gravel’.  You can be sure we’ll lhave Graveyard Gravel at our house every year now!!

 

Witch’s Fingers

COOKIES..THESE ARE COOKIES!

REALLY… THEY’RE  JUST…….

COOKIES

Makes about 60 cookies

1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 teaspoon (5 mL) almond extract
1 teaspoon (5 mL) vanilla
2 3/4 cups (675 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red piping gel

In a bowl, beat together butter, icing sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonfuls into finger shapes. Press almond firmly onto one end for nail. Press in centre to create knuckle shape.

Using paring knife, make slashes in several places to form knuckle lines. Bake on lightly greased baking sheet in 325 degrees F (160 C) oven for 20 to 25 minutes or until pale golden.

Let cool for 3 minutes.

 Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from baking sheets; let cool on racks.

Approximate nutritional content per serving: Calories 71. Protein 1 g. Fat 4 g. Carbohydrates 7 g. Dietary fibre 0 g.

from Spooky Times

 

Last Laugh

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