Homemade Halloween Goodies

First off, I'm hoping anyone affected by Hurricane Sandy is doing well. Best wishes for a safe and speedy recovery.

If you are like me, you probably waited until the last minute to get your Halloween goodies together. Fear not - there is still time to make some treats from scratch!

Popcorn Balls

Candied Apples

Caramel Apples

If you don't have the time to make your own, I'm going to let you in on a new favorite secret of mine: G.H. Cretors popcorn! This stuff is bonkers good, and the best part is that it's Gluten-Free, GMO-Free, Kosher, and made with all-natural ingredients. 

The Chicago Mix is definitely my favorite - it's a mix of cheese and caramel corn. I love the Caramel Nut Crunch, too.

Get a sample pack and try them all out! So good. You can buy on the site, on Amazon or use the store locator for more information. This would be an awesome holiday present (hint hint). Keep tabs on G.H. Cretors on Facebook.

Good luck prepping for Halloween! Are you handing out candy or going the extra mile to make something special? How many trick-or-treaters do you get? (We get two.)

A Night of Cheese - Fifth Course

The fifth Night of Cheese course was a slam-dunk favorite. Everyone loved it! And how could one not? Cheese, chocolate, and delicious booze all in one course? Sign me up.

This course consisted of Rupert from Consider Bardwell Farm (West Pawlett, VT), Cornelius Applejack from Harvest Spirits (Valatie, NY), and homemade chocolate Chantilly cream (which might be the easiest chocolate dessert ever, besides eating a straight-up chocolate bar). The cheese has subtle notes of butterscotch and custard. It is aged a minimum of six months and has a thin rind, indicative of even turning and rotating of the wheels of cheese on a frequent, regular basis. It certainly has a sweetness with the characteristics of an Alpine-style cheese.

Applejack and chocolate Chantilly were natural choices to feature with the Rupert. Both have a similar depth and roundness of flavor, but were perhaps surprising at the same time: Chocolate is typically paired with a blue cheese at dessert, and hard alcohol with cheese is not a common accompaniment. Altogether, though, it was a fantastic combination. One warning about the chocolate Chantilly: It's addictive. You'll be making it often and eating it all. By yourself. Just be sure to use a very good quality chocolate since it's really the only ingredient in this recipe.

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Chocolate Chantilly
Adapted from this recipe via Cafe Fernando
Makes approximately two cups

9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup water
4 tablespoons sugar, optional

1. In a double boiler (or, just a small pot with 1 inch of water with a larger bowl on top of it), heat together the water, sugar and chocolate. Whisk together until melted.

2. Place bowl with chocolate mixture in a second larger bowl filled 1/3 to 1/2-way full of ice water. With a whisk or electric mixer, whip the chocolate mixture until it thickens (about five minutes). Do not over whip or it will become grainy. Serve immediately, or let set up (covered) in the refrigerator - it's great straight-up or as a filling to cakes and cookie sandwiches.

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Consider Bardwell cheese can be purchased through The Cheese Traveler or online.

Candied Apples

Shiny, glistening, ruby red candied apples. A staple at Halloween and county fairs alike. Edie's birthday party wouldn't be complete without them.

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Candied Apples

10 medium-sized tart apples, like McIntosh

10 wooden sticks or skewers

2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 tsp (about 20 drops) red food coloring
1/2 cup Red Hots candied or 25 Atomic Fire Balls*


1. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of apples securely.

3. Add sugar, water, corn syrup, hot water and food coloring into a large pot. Boil until temperature reaches 250 degrees Fahrenheit on a candy thermometer.

4. Add Red Hots or Atomic Fire Balls to the pot (Red Hots will complete melt away, Atomic Fire Balls will not). Boil until temperature reaches 285 degrees Fahrenheit on a candy thermometer.

5. Remove pot from heat. Dip apples into the mixture, allow excess to drip back into pot. Allow to cool on foil-lined baking sheet.

*It sounds like a lot of spicy, fiery flavor, but it only lends subtle cinnamon taste.

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Caramel Apples

Yum. Caramel apples. Who can say no? (No, really, have you ever said no to one?) It's also a great way to use up those last few apples from the orchard. Here's the recipe.

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8 large apples

8 craft sticks or chop sticks *

2 c. packed light brown sugar

1 3/4 c. heavy cream

3/4 c. dark corn syrup

2 tbsp. unsalted butter

2 tsp. kosher salt

1. Be sure apples are clean and free of any wax coating. Grease a baking sheet or line with a sil-pat. Push stick securely into the apple from the stem side. Set aside.

2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches 225 degrees Fahrenheit on a candy thermometer. Allow it to cool slightly.

3. Dip the apples one at at time into the caramel, rotating to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip into the pot. Place on prepared baking sheet. Repeat with remaining apples. If caramel gets too stiff, place back on stove and stir to re-warm.

4. Allow to set, at least 10 minutes. The apples can be made and stored in the refrigerator a few days in advance.

*I use twigs and small branches because they are free, sturdy and prettier to look at :-)

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I wrap and hand-out the caramel apples in the same manner as the popcorn balls. I didn't make any candied apples this year, just based on time restrictions. So, you'll have to come back next year if you want the recipe!