Can you believe Halloween is upon us?! It snuck up on me! My boyfriend and I were originally planning on making elaborate costumes, but life and work and things made the clock spin too quickly. Before we knew it, we were out of time! A Halloween cannot go costume-less, so we opted for a simpler (but still fun) choice. (We’ll stash our original plan for next year.) Instead of going all out, I bought a lamp, got some black fabric and fish net stocking and was A Major Award (aka the leg lamp from A Christmas Story). The boyfriend was the oversized box the lamp came in.
We decided at the last minute to host a party. I was out-of-state for work all week, which left all the planning to the day of. I whipped my costume up in about 20 minutes, and made two simple recipes so our guests could munch as they got their Halloween on.
I haven’t had nearly as much pumpkin as I should have for this time of year, so I knew at least one thing had to include the delicious Fall flavor. When I stumbled across this recipe from Chocolate Covered Katie, I knew it would be a winner. Let your mouth water as you thing about the amazingness that is this vegan pumpkin pie cheesecake dip.
This dip tastes exactly like the insides of a pumpkin pie. I’ll definitely be keeping this recipe handy for Thanksgiving!
I wanted one more item that people could snack on throughout the night, and thought a chex mex type thing would be great. I browsed the shelves at the grocery, picked out a few munchy items, and combined them to form this beyond amazing Candy Corn Crunch.
What made this even better? The candy corn was pumpkin spice flavored! I didn’t even know that existed. Thank you, Walgreens!
This mix was a huge hit. I made two huge bowls and only have a handful left over. Luckily, I bought extra bags of everything, so I can make it again. This might have to be a new movie night staple. It’s not particularly healthy, but it does make for a great Halloween treat!