It makes perfect sense we kick off fat season (holiday season – it’s here, Michaels says so too) with a holiday all about CANDY. Could I be any happier?
I’m off to Atlanta this weekend, so I had to celebrate a little early. 80 degrees + sunny outside, and I spent the weekend binge watching Harry Potter movies and Halloween baking myself silly to have some of my co-workers over Sunday night. Basically, the best weekend ever – I choose a sugar high over a tan line any day.
I guess you could say I went a little overboard, as per usual. I started getting ready last week, when every day after work, I came home and made homemade candy. They last a while (and you can freeze them!) so it’s the perfect thing to start prepping in advance with. Snickers, butterfingers, peppermint patties, tootsie rolls, reese’s cups and almond joy – the only one on my list that didn’t make the cut this year was a kit lat bar, but I have to save something for next year 😉
Candy is dandy, but definitely not enough to please the trick or treaters that are my coworkers. They’re my biggest fans and toughest critics, so I had to be sure to add a little variety with some pumpkin cake truffles, monster munch, caramel apples, monster smores (that the kids who came could decorate themselves), popcorn balls and gummy skewers.
The Halloween diet is 99% candy, 1% real food, and even I can admit you gotta have some salty in between those sweets, so here’s some shots of the savory spread.
I wanted a show-stopper-edible center-something, and my red (in this case, orange) velvet white chocolate cheesecake is always the winner. I’m on a bit of a monster kick, and love using ‘eyes’ for Halloween. Reese’s pieces and oreos (mini, and regular sized) did the trick.
…And every party has to have a favor. Perk of being a med student’s wife: infinite latex gloves.