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The Cookstr Weekly: Recipes for a Halloween Bash

October 24, 2013

There are a few Halloween staples we can always count on, including the endless bags of packaged, bite-size candy, caramel-dipped apples, and pumpkin seeds rinsed, salted, and roasted in the messy aftermath of pumpkin carving. But if you’re throwing a Halloween get-together this month, why not go beyond the usual suspects and scare up some dishes that might become new traditions this time of year?

Seasonal flavors like pumpkin, squash, ginger, and apples work their way into both sweet and savory treats, while DIY versions of chocolate candy and caramels are just the trick. And if you’re still in search of the perfect costume, you can always show up with a plateful of homemade goodies – and go as a chef!

Warmest regards,
Kara Rota
Editorial Director

  by Pat Sinclair 

 These giant, crunchy, candy-filled cookies will be a big hit at Halloween parties, or to fortify dedicated treat-distributors standing guard at home. Beyond chocolate chips, butterscotch chips, or chocolate candy, they also include oats and cornflakes for texture. I have a terrible habit, whenever I make cookies, of tossing in anything that I happen to have on hand: chopped half-eaten candy bars, leftover cereal, nuts and seeds from the grocery store’s bulk section. I find this recipe very validating. 

More Halloween Recipes from Cookstr

Widow’s Kiss by Steve McDonagh and Dan Smith
Creamy Pumpkin Soup by Beverly Cox
Garlicky Party Nuts by Victoria Renoux
Mushy Squash by Hugh Fearnley Whittingstall
Chocolate-Covered Cereal by Jacques Torres and Judith Choate
Honey Caramels by Alice Medrich
Gingery Gingerbread by Mollie Katzen
Chefs’ Tips & Tricks: Chocolate Pound Cake
  by Dorie Greenspan

“As quintessentially French as a quatre-quarts is, it’s hard not to see it as the American pound cake’s next of kin, a moist loaf cake with great keeping qualities, the kind of cake you like to have around for anytime nibbling. The name means “four quarters,” and it refers to the classic four ingredients in this type of cake, as well as to the fact that the ingredients are used in equal proportions. Traditionally, a quatre-quarts is made by weighing 3 whole eggs – to get the mathematical base, so to speak – and then weighing out equivalent amounts of sugar, flour, and butter. The proportions for the quatre-quarts from bread baker/pastry chef Jean-Luc Poujauran are almost traditional, give or take a few grams here and there, but the use of brown sugar and the inspired addition of chocolate, while timelessly delicious, are not recorded in the history books – a grievous oversight.”
– Dorie Greenspan
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