Halloween is a Big Deal in my neighborhood. I bought 30 pounds of chocolate candy last week and prayed it would be enough for an expected 350-400 trick-or-treaters. And I prayed harder as temptation caused the chocoholics in my household (in other words, everybody) to dip into the supply again and again. Pretty soon, 27 pounds would have to be enough.
In years past, we’ve set up a dining table and chairs in the front yard and enjoyed a fine dinner under the stars while doling out treats to the parade of princesses and super heroes. Cold, brisk winds dashed that plan last year. This Halloween, the candy was handed out first. Three and a half hours later, supplies ran out, and dinner was ready inside.
Here’s a view of proceedings…
(Psst! You’d never know by its tender, chocolatey taste that a gluten-free cupcake sits under all that frosting and blood, aka strained cherry preserves. The cupcakes were adapted from a recipe for chocolate layer cake in The How Can It Be Gluten Free Cookbook by America’s Test Kitchen.)
(Ghoul & chihuahua photos by Hannah Hale.)