’Tis the season for howling good grub!

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Halloween’s coming up next week, with the Day of the Dead following closely behind – so let the paranormal partying begin!

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We love a good haunting and this is the season to show your partying spirits! Research shows Halloween is the second most popular day of the year for everyone, from kids to adults, to let their creative energy flow through costumes, home decor – and food!

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Here’s a selection of devilishly delicious eats to get you ready for the trick-or-treaters, and a hauntingly good time!

Candy Corn Cocktail

Recipe courtesy BakeGood.ca

1/2 cup white corn syrup

1/2 cup 100% pure pomegranate juice

1 1/2 oz vanilla vodka

2 oz pineapple juice

1/2 oz lemon juice, freshly squeezed

Soda water, to finish

White, yellow and orange sprinkles, to garnish

In a small saucepan over medium heat whisk together the corn syrup and pomegranate juice. Bring to a boil and reduce to a simmer. Continue cooking until mixture reduces by half. Transfer to a lidded glass jar and refrigerate until ready to use. Syrup will stay fresh for up to two weeks in the refrigerator.

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To a cocktail shaker filled with ice add the vodka, pineapple juice and lemon juice. Shake well.

Rim lowball glass with sprinkles. Add a splash of prepared syrup and fill glass with crushed ice. Strain in the pineapple juice mixture and finish with soda water.

Sea Salt Chocolate Chunk Ghost Cookies

Makes about 18 cookies. Courtesy Mazola.ca

3/4 cup vegetable oil

1 tsp vanilla extract

2 eggs

3/4 cup white sugar

3/4 cup brown sugar, packed

2 1/2 cups flour, scooped and levelled

1/4 tsp salt

1 tsp baking soda

8 oz. dark or bittersweet baking chocolate, roughly chopped

Flaky sea salt

Pkg. marshmallows

Melted chocolate, for eyes

Pre-heat oven to 375ºF. In a large bowl, whisk together vegetable oil, eggs, vanilla extract, white sugar and brown sugar. Add flour, baking soda and salt to wet ingredients and mix just until the dough forms. Add chopped chocolate and mix.

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On a parchment paper lined baking sheet, take 3 tablespoons of cookie dough and roll into balls. Arrange them on baking sheet, making sure dough balls are one inch apart. Top each ball with a pinch of flakey sea salt, then very gently press them in. Bake between nine minutes until slightly golden brown. Place one marshmallow on top of each cookie and return to oven, and bake additional two to three minutes, until marshmallow is slightly melted, then transfer to wire rack to cool. Once cooled, dot ghost with eyes and lips.

Pumpkin Sweet Potato Gnocchi

Serves 4. Recipe courtesy Mazola.ca

For Gnocchi

1 large Yukon gold potato (about 1 cup, mashed)

1 medium sweet potato (about 1 cup, mashed)

1 egg yolk

1 cup flour, plus more for dusting

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1/2 tsp salt

For Creamy Garlic Sauce

2 Tbsp. olive or canola oil

5-6 garlic cloves, finely minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

Salt and pepper to taste

Gnocchi

Set oven to 400ºF. Bake Yukon gold and sweet potatoes, skin on, on a wire rack for about 45 minutes or until fork tender. Remove from oven, let cool.

Remove skin and finely mash or rice both potatoes until there are no lumps. On a clean surface, or a large bowl, add potatoes, egg yolks, flour, and salt. Gently knead until soft and pillowy. If dough is sticky, add a tablespoon of flour at a time. Note: Be sure not to add too much flour or overwork/knead. Dough should be light and pillowy.

Dust hands with flour. Take equal sized pieces of dough and roll them into balls. Using a piece of twine or string, make indents on top of dough balls to give it that pumpkin shape. (Like marking a pie with even markings). Set aside by placing over flour dusted surface to keep from sticking.

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Cook the gnocchi in batches in a pot of boiling, salted water. They will float to top when they are ready. Use a slotted spoon to transfer to a bowl and cook remaining gnocchi.

Creamy Garlic Sauce

Add oil to a pan over medium heat. Add garlic and cook for one minute or until soft or fragrant. Do not brown garlic. Gently add heavy cream followed by cheese, and allow to cook for about three to four minutes, or until sauce thickens. Season with salt and pepper to taste.

To Assemble

Spoon creamy garlic sauce into four small bowls. Place gnocchi over top, then garnish with fresh sage and/or extra grated cheese. Serve immediately

Ghost Fougasse

Recipe courtesy BakeGood.ca

1 cup water, warm to touch

1 tsp active dry yeast

3 Tbsp. extra-virgin olive oil, divided

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2 1/2 cups all purpose flour

2 tsps Herbs de Provence

1 1/2 tsps kosher salt

Flaked salt, to finish

In a large mixing bowl add water & yeast. Let stand for five minutes to allow the yeast to activate. Add one tablespoon olive oil, flour, herbs and salt. Stir until a wet dough comes together. Cover and let rise for two hours, folding and rotating dough every 30 minutes.

Preheat oven to 425ºF. Line two baking sheets with parchment paper. Divide dough into eight equal portions. Roll out each piece on a lightly floured surface into a 1/2 inch thick oval “face” shape. Transfer flatbread to prepared baking sheets. Cut out three slits on each flatbread to create “ghost” face and stretch holes slightly to create gaps in bread. Brush generously with remaining olive oil and sprinkle with flaked salt. Bake until golden, about 12 to 15 minutes. Brush with additional olive oil if desired.

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