Tonight I’m chillin’ in my new leg warmers, watching Being Erica, and waiting for the trick or treaters. The Menzies household is giving away full sized chocolate bars this year to try to entice more of the little ones to our place. Last year we had 5 kids come by and this year we’re up to 7. Well, it’s progress anyway.
This weekend Matt and I hosted a Hallowe’en party for our friends. I was a bit worried that everyone would have other plans but we had a decent turnout and everyone had a kick-ass outfit.
I went as a ballerina
Kyle made a very sexy Katy Perry. Just look at those cupcakes!
Tina made this awesome jellyfish costume:
We had a ghostbuster and the stay-puft marshmallow man.
There was also the bad boys of tennis, a black mage (that’s Matt), Ke$ha, and lego Indiana Jones.
I love it when people get in the Hallowe’en spirit and dress up and have a good time.
I made a few different dishes for the party: Cheese and Olive Bites, which are always a hit, veggies and hummus, and these veggie nuggets dipped in some plum sauce which turned out great. I also went with a couple of pumpkin themed dishes: sweet pumpkin dip for apples, and pumpkin juice inspired by Harry Potter.
Sweet Pumpkin Dip
A sweet, creamy dip for apples or pears. This is a nice appetizer for Hallowe’en, thanksgiving or a fall party. It was a big hit!
Makes ~2 cups
1 can white beans, drained and rinsed
1/2 cup canned pumpkin puree
1 heaped tablespoon peanut butter
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom
pinch of ground cloves
apple juice, for consistency
Blend all the ingredients except apple juice in a food processor until very smooth. Add the apple juice as needed to get the desired consistency. Mine was soft and smooth, and not as thick as a hummus.
Makes enough for 1 punch bowl
2L apple juice
796mL can of pumpkin puree
2 teaspoons ground ginger
2 tablespoons ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon ground pepper
4 cans ginger ale
Bring the apple juice, pumpkin, ginger, cinnamon, nutmeg and pepper in a large saucepan to a boil over high heat. Reduce heat and simmer 10 minutes. Let cool.
Before serving add ice and ginger ale to the cooled pumpkin juice mixture.