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.

I had another post in the Drafts section that I haven’t completed yet, a re-cap about our trip to Mexico and a Pumpkin Tart recipe from Thanksgiving, which seems like it was forever ago now. But, I just had to post this before Halloween! Adam and I went to our local pumpkin patch yesterday. It’s the second year we’re celebrating Halloween together, and the second year we visited this particular farm. It’s the Westham Island Herb Farm, nestled between Ladner and Richmond. You have to go over a single lane bridge to cross over to it, and it’s the cutest little farming area.

Every year they open their pumpkin patch, along with a herb farm where you can purchase their local produce, veggies, fruits. etc. Aren’t those Artichoke Blooms gorgeous? I should have bought some, but I’m not sure what I would have done with them. The colours were just so vivid. The people who work there also carve a ton of pumpkins themselves and put them on displayed along with barrels of hay, and scarecrows, and the area is all decorated in Halloween decor. It’s a great place to take children so they can find their own Great Pumpkin. While we were there lots of families were bringing first-timers to the patch, and capturing the moment on camera to enjoy later. I really don’t think you can ever outgrow a visit to the pumpkin patch.

Adam was meeting me on the way home from work, as he is an Electrician, he was wearing his coveralls, and looked funny walking around the farm, because it looked like he could work there! Haha. I was at the school volunteering in Tsawwassen, so we decided to meet at the farm as it was only open until 5 pm, so coming home and then going back out again would have taken too long. Adam was coming from Richmond, and luckily left right before the plane crash that occured, as he was right near YVR.

It was pretty cool out, but still sunny. Perfect combination for pumpkin-patching.

We scoured the fields for our perfect pumpkin picks. I like the smaller ones. We found a peanut shaped pumpkin, I’ll have to post a picture later, and he will be turned into ‘Mr. Peanut’ from Planters Peanuts. You know the one I mean, with the spectacles. We got 8 pumpkins I believe, at .30 cents a pound, plus some Gala apples from their farm, all for $23.

We’re supposed to go to a friends tonight for a pumpkin carving/halloween party but we have yet to figure out a costume. Being away for a week, and catching up on school work has taken over my life. Per ususal. So we’ll see what happens! Are you dressing up this year?? What are your ideas? Did you visit a pumpkin patch!?? It’s a tradition I will continue to experience, no matter how old we get!

If you live in the lower mainland area, I would definitely suggest stopping by Westham Island in Ladner, and

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!