Illustration by Ren Rader
Putting some pretzel sticks on a marshmallow is nothing new, try out some new Halloween and fall-themed recipes to make your party a super hit!
Drink responsibly and legally, please! Fall season is Fireball season, so try something new for a change.
Makes: One punch bowl
- 1 bottle Central Market brand apple vanilla Italian soda
- ½ B’low Optimal™ cup’s worth of Fireball
- Apple and orange slices
- 2 cinnamon sticks
- 1 star anise
- Mix everything together in a bowl and serve.
This recipe was taught to me by one of my closest friends, David Clark, and it changed my life. A great and super easy app for dinner with friends!
- 1 packaged brie, round
- 1 can puff pastry
- ¼ cup of preserves (I prefer fig, mixed berry also work)
- Preheat oven to 425°F and grease a baking sheet.
- Unwrap the puff pastry and roll out slightly.
- Place the brie in the center and top with the preserve of your choice.
- Wrap the pastry around the brie and poke holes on the top.
- Bake for about 40 minutes or until golden brown.
- Allow 5–10 minutes to cool (VERY essential, I think my tongue is still burned).
Vegan Pumpkin Pasta Sauce
A hearty vegan recipe for your adult dinner party or just for your friends!
- Pasta of choice (I bought pumpkin shaped pasta from TJ Maxx)
- 1 ½ tbsp olive oil
- Cloves of fresh garlic, minced
- ½ white onion, diced
- ½ cup full-fat coconut milk
- 1 cup pumpkin puree
- 1 pinch ground nutmeg
- 2 tsp red pepper flakes
- Salt and pepper as needed
- ¼ cup vegetable broth
- Cook pasta until al dente.
- Pour olive oil into a saucepan and sauté onions over medium heat. Once onions are tender, add garlic and cook for another minute.
- Add in pumpkin puree and sauté for another minute.
- Add vegetable broth, pepper flakes salt and nutmeg and bring to a boil.
- Once boiling, bring the heat to low and stir in the coconut milk.
- Stir in the pasta for another minute.
- Serve topped with fresh sage or basil.
Optional: If you’re not vegan, grate in some fresh parmesan cheese.
Pumpkin Peda (Indian fudge)
With the number of Hindu holidays that happen during fall, I grew up more excited because of those than Halloween. Here’s a perfect combination to celebrate both.
- 1 can condensed milk
- 1 tbsp butter/ghee
- 1 tsp cardamom powder
- ½ cup pumpkin puree
- ¼ tsp ground nutmeg
- In a saucepan, pour condensed milk and pumpkin puree and cook on medium heat with constant stirring.
- Add in cardamom and nutmeg and cook until the mixture thickens.
- Lower the heat and fold in the butter and cook until the mixture is almost dry.
- Pour it out into a baking sheet and let it cool.
- Once cool, start forming into balls about 1½ inches big.
- Store them in a refrigerator and serve cool.