Halloween is ALMOST here. When I was younger I would countdown to the minute for Halloween. I was always so excited to dress up, and most importantly, stuff a Pillowcase full of candy. Yes, a pillowcase. My mom and dad would bring my brother Nick and I down to my Nonna’s, because where she lived was a complex full of cul-de-sacs and the families really got into decorating there. My mom and dad would walk around with Nick and I, while Nonna handed out the candy. Of course, it was always so cold on Halloween that we had to wear our jackets over our costumes anyways.

{Nick and I at a friends – Heck yes, you know you were a 90s child when.. Complete with cardboard Sax}

When we would get home, Nick and I would dump our bags of candy onto the floor in the TV room, and then do what any good brother and sister did on Halloween night – Trade candy. Anyone else do this with their siblings? My favourite candies included Kit Kat’s, Coffee Crisp, Mr. Big, and of course, Reese’s Peanut Butter cups.

I loved Reese’s. Peanut butter, chocolate, it’s a perfect match. However, realizing my now peanut allergy it probably wasn’t the best treat for me to eat. I’ve made these cups before, with Peanut butter, however, they are just as good with Almond Butter. Sort of an Adult halloween treat, homemade not only tastes better, but it’s way better for you than the processed, milk chocolate, super sugary peanut butter reese’s you buy in stores.

Make these with Dark chocolate, homemade or store bought natural almond butter (Just almonds, no sugar/salt added) and top with some chopped whole almonds.

Another perk of being an Adult around Halloween? Being able to wait until November 1st to eat the discounted treats.

{To make them feel even more like Halloween candy, make them in colourful wrappers}

3-Ingredient Homemade Almond Butter Cups

Ingredients:

• 1/2 cup Dark Chocolate (chips/bar/chunks)*
• 1/2 cup Almond Butter*
• 2-3 tsp. Graham Cracker crumbs
• whole almonds, chopped

  *May need more/less chocolate or almond butter depending on how large your cups are

5. Spoon enough melted chocolate on top so that it completely covers top and sides of almond butter. Sprinkle chopped almonds on top, return to fridge to chill completely.

Halloween is on it’s way… Adam and I went to a Halloween pumpkin-carving party Friday night (as Catwoman and a Locked out Canuck player, a little too close to home?) and another party Saturday (as Zach Morris & Kelly Kapowski), and we won Third Place for costumes! BOO-yah.

Today we (read: I) wanted to head out to the Pumpkin Patch to gather some gourds for Wednesday night. On the way we made a quick stop to Ikea to look at couches, I think we’ve finally decided on a leather sectional after much debate and searching.

It’s been a little tradition to head out to Westham Island Herb Farm to get our pumpkins. Growing up in Tsawwassen I remember going there when I was younger, and I love the small little farm market. Plus, I always like supporting local growers.

Being the last weekend before halloween it was pretty busy, cars lined up down the street. We found a spot, and started looking for the Great Pumpkin.

 {a creepy gremlin greeted us}

{mini-barn mailboxes}

{Searching for the great pumpkin, charlie brown}

{Found One!}

 {Artichokes, all in a row}

{Adam’s face after I told him he should become a farmer, cause he looks cute in a field}

{Adam’s face after I said I wanted him to buy me a farm house ;) }

 {Adam’s face after I said I could be a farmer’s wife, informing me I’d have to wake up at 5 am. No thanks}

 {Another Successful Pumpkin Patch visit}

In keeping with the festive spirit I thought I’d bake some Halloween Cupcakes!..more specifically Devil’s Food Cupcakes. I thought it was fitting with the occasion of goblins, and witches and devils. Oh my! These little cakes were quite delicious.. some didn’t live to see another day.  Such a shame. MmMm. Thanks Jordan for the great photo’s once again =)

It’s funny I searched and searched for these cupcake cups, or snack cups, because I thought they looked so cute and would be great for cupcakes. Now that i’ve used them I think i’ll stick to regular cupcake liners. These were too small, even thought I bought the large. And the batter just doesn’t rise enough for me. I like the tops to be a little more round. But either way, they were fun to decorate.

Ingredients:

1 box Devils Food Cake mix ( Ok, i was a little lazy and I was at school all day. PLuS! I’m going to see Madonna Tonight!! So the mix had to do )

Wilton Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine softened
• 1 tsp. vanilla
• 4 cups confectioner’s sugar (approximately 1 lb.) sifted
• 2 Tablespoons milk

Instructions
(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer.Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using

Decorate as desired!

Happy Halloween!