If finger sandwiches are sandwiches you eat with your fingers, what are finger cookies?

Halloween Finger Cookies

1 cup butter, softened

1 cup powdered sugar

1 egg

1 teaspoon vanilla extract

2-3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup almonds

Cream together the butter and sugar.  Add the egg and vanilla.  Fold in the flour, baking powder and salt to form a dough.  Chill the dough 30 minutes.

Shape the dough into 60 finger-shaped cookies.  Use a butter knife to mark knuckles.  Gently press an almond onto the tip of the cookie.

Lay cookies onto a parchment lined baking sheet and bake at 350 degrees for 20-25 minutes.  Cool on a wire rack.

Although Halloween is typically thought of as a holiday for the younger ghouls and goblins, this seasonal cocktail might even cheer you enough to open the blinds and turn on your front porch light!  Cheers!

Pumpkin Smash Martini

4 oz. Vodka

1/2 oz.  Bols Pumpkin Smash Liqueur

1 candy corn

Shake vodka and pumpkin liqueur together over ice.  Strain the chilled cocktail into a martini glass and garnish with a single candy corn.  Enjoy!

Here’s a riddle for you:  What smells better than popping popcorn?  The answer:  Popped popcorn covered in sweet gooey goodness.  Here’s an old school recipe that may take you right back to childhood.

Popcorn Balls

3 bags of microwave popcorn, popped

1/4 cup butter

1 cup light brown sugar, packed

1/2 cup light corn syrup

2/3 cup sweetened condensed milk

1/2 teaspoon vanilla extract

In a medium saucepan, combine butter, sugar and corn syrup.  Fit the pan with a candy thermometer.  Over medium-high heat, bring the mixture to a gentle boil.  Add the condensed milk.  Stir constantly to prevent scorching.  Simmer until the thermometer reads 238 degrees F (114 degrees C).  Stir in the vanilla.

Remove any old maids (unpopped kernels of corn) and coat the popcorn with the caramel.  Butter your hands and form the popcorn into 3-1/2 inch balls.

Well, we say it’s the best use for a pumpkin.  Jack o’lanterns exempt, that is.

This recipe came to us by way of one of our favorite writers.  It is so different.  It is so easy.  And most importantly, it is so delicious!

Swiss Pumpkin

1 small pumpkin
1 baguette, sliced into rounds
1 cup shredded Gruyere or Swiss Cheese
2 eggs
1 cup milk
salt and pepper, to taste

Preheat your oven to 375 degrees.  Cut off the top of your small pumpkin.  Hollow the center (seeds & strings).  Layer in sliced baguette and cheese, filling almost to the top.  Whisk together eggs, milk and seasoning.  Pour over bread and cheese.  Replace the “lid” of your pumpkin.  Place pumpkin into a shallow baking dish.  Bake at 375 degrees for 2 hours.
Allow to cool slightly.  When serving, be sure to scoop some of the pumpkin with the bread mixture.