Next month we’ll review healthy cookbooks, but right now let’s get frisky amongst the blushing leaves and harvest air. October is ghoulish grins, boo mischief, and enticing fall festivals.

Think Halloween is just for kids? We grown-ups deserve some spooky fun, too! Last year my friend Elaine encouraged us to dress as super heroes, and yes, I was Wonder Woman. In the next neighborhood some of our mom friends dressed up as not-so-traditional witches, so this year the two groups are switching. Naturally we must also whip up a few bewitching treats to share.

Once you get through your first paper bag full of shiny McIntosh apples, I’ll point you toward a decadent recipe Gourmet featured last year: Red Wine Caramel Apples. I know, right? How can we pass this up? Reduce some organic red wine, make a caramel with organic sugar and water and then substitute half and half instead of heavy cream and you have a grown-up version of wicked-good sweets on a stick!

Just search on Gourmet’s web site for the recipe.

Chocolate Almond Graham Brittle

Since my daughter Arden is too old to trick-or-treat, she and friends are planning a teen party. I envision frozen green hands bobbing out of purple punch with dry ice, but punch for teens can be a risky thing. Instead I offer to make worms and eyeballs (spaghetti and meatless balls), or a delectable chocolate brittle adapted from Veg News columnist Colleen Patrick-Goudreau. Hint: toast extra almonds and buy extra chocolate chips to make a snack mix for lunches once this brittle goes poof!

1/4 cup butter

1 cup malted barley semi-sweet chocolate chips

1/8 cup grapeseed oil

1 package graham crackers (about 9 rectangles)

1-1/4 cup almonds, toasted for 10 minutes and coarsely chopped

Lightly grease a cookie sheet or line it with sprayed parchment paper. Melt butter and chocolate over low heat. Add oil, stir, and remove from heat. Break graham crackers into bite-sized pieces. Gently toss chocolate with crackers and nuts. Spread onto pan. Refrigerate for two hours until set. Remove and break pieces into an airtight container to store until you serve.

My friend, Peg, and I spiced up a delightful witching hour with new SKYY Infusions: ginger vodka and pineapple vodka. Alex Straus at Hotel Shangri-La in Los Angeles created the drink recipes.

Candy Corn Cocktail

This attractive tri-color beverage tastes nothing like candy corn, but it’s delicious. Makes one drink.

2 oz. SKYY Infusions Pineapple

1.5 oz. orange sherbet, softened
1 oz. Knudsen’s organic pineapple juice
1 oz. organic milk
1 oz. simple syrup (equal parts organic sugar and water dissolved in saucepan and cooled)

Combine vodka and pineapple juice in cocktail shaker with ice. Strain over fresh ice into a clear rocks glass. Combine softened orange sherbet and ice in a cocktail shaker and shake vigorously. Strain, and pour over bar spoon to layer in the glass. Then, combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture.

Pumpkin Spice Cocktail

We added more honey water than the splash the recipe called for and think it would also be good with already-spiced pumpkin pie puree instead of the fresh unsweetened pumpkin I used. Makes one drink.

2 oz. SKYY Infusions Ginger
0.5 oz. fresh organic lime juice
1 oz. Farmer’s Market organic pumpkin or pumpkin pie filling
2 oz. of honey water (equal parts local wildflower honey and water)
slice of fresh ginger

Combine all ingredients except ginger slice in a cocktail shaker with ice and shake vigorously. Strain over fresh ice into a Collins glass. Carve a 2-inch slice of ginger root and place into glass lengthwise to use as a stirrer and garnish.  

Pumpkin Cherry Rum Cake

As sweets host for our neighborhood Ladies League, I pulled out my Bundt pan to bake something autumnal. Real pumpkin of course, whole grain flour, cornmeal, fruit, organic sugars and voila—this hearty cake derived from a Pumpkin Cranberry bread recipe in www.EatingWell.com. I made it more decadent with rum, cherries, and pecans. You might top it with Caramel Glaze (email me This e-mail address is being protected from spambots. You need JavaScript enabled to view it if you want that recipe, also found in April 2010 Tidewater Women).

2 cups whole grain spelt flour

1 cup stone ground cornmeal

2 cups organic brown sugar

1 tbsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. sea salt

1 cup organic pumpkin puree

1 cup nonfat plain yogurt

1/3 cup grapeseed oil

1/3 cup gold rum

2 eggs

2 egg whites

1-1/2 cups dried cherries

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease then dust Bundt or tube pan with cornmeal. Combine first 8 ingredients breaking up clumps of brown sugar with hands until well mixed. Whisk together wet ingredients. Combine wet into dry with cherries and pecans until blended but don’t overmix. Bake about 55 minutes until toothpick comes out clean. Let cool in pan for 10 minutes; then turn cake out onto wire rack to cool completely.

May the autumn spirit be with you!

Anya Wolfenden, M.A., is the director of communications for The Heritage Store: Health Foods, Books & Gifts, Cafe, & Holistic Center, featuring most of the ingredients for these recipes. 314 Laskin Rd, Va. Beach, 757-428-0500, www.heritagestore.com.