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The Cookstr Weekly: Halloween Treats (and Tricks)

October 30, 2015

Halloween is one of my favorite holidays, but it’s lacking the sustained and extensive food traditions of other fall festivities – beyond, of course, the boatloads of adorable miniature candy bars. Start your own tradition this year by making a batch of an easy candy recipe (the Crispy Peanut Butter Candy one above is made in a slow cooker) or incorporating seasonal favorites like pumpkin and apple into sweet and savory dishes alike.

And don’t forget the toasted pumpkin seeds – that’s a tradition worth keeping!

 Warmest regards,

Kara Rota

Editorial Director
by Matt Lewis and Renato Poliafito
“Apologies are in order. We gilded the lily. It was inevitable. We took a sublime brownie-a brownie that is impeccable and delicious in its own right-cut it into bite-size squares, and drenched it in chocolate. For those of you keeping score at home, the base of this brownie is actually a variation of our classic brownie layered with milk chocolate and malt powder (it contrasts beautifully with the dark chocolate shell). Then, we committed the ultimate sacrilege. We went a little cutesy in décor. We blame Halloween. A Baked chocolate-glazed brownie is pure heaven, but a Baked chocolate-glazed brownie with a hand-piped pumpkin on top is heaven on a roller coaster.”
More Halloween Recipes from Cookstr

with Amy Traverso
In  The Apple Lover’s Cookbook, Amy Traverso uses apples in sweet, savory, and creative ways. If you think beyond pie and beyond sweet apples like Honeycrisp, apples have a tartness that works well in rich and savory dishes, much like lemon. 

Click here to listen!

WHAT’S NEW ON COOKSTR
My grandmother was an excellent cook, and this particular recipe was one of her favorites-and mine as well. She traditionally made it using an Indian variety of orange pumpkin, but any kind of pumpkin (especially sugar pumpkins) or a hard squash (such as butternut or acorn) will work well. The result is always a hearty, healthy soup with a lovely edge of sweetness.”
– Hari Nayak
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