Who doesn't buy extra Halloween candy? I don't believe you if you don't...ha-ha. We live in the country now and I will not even get trick-or-treaters this year.
That will not stop me from buying hoards of Halloween candy. Especially
Reese's Peanut Butter Cups and Take 5 bars. Somehow it doesn't seem as
sinful when purchasing miniature size bars.
Anyway, this is a
simple, simple recipe that is perfect for Halloween parties at home or
at school. My oldest son loved these (the younger one is allergic to
peanuts). They are moist and full of deliciousness. I also think these
would look cute with those candy corn pumpkins too. In fact they might
be even cuter. If you don't like candy corn, use an M&M or other
type of candy. Lots of possibilities here.
Go forth and make these, the family will love them.
As the trick or treaters approach my door with their parents in tow, I often wonder who exactly is wearing the costume... 
Little munchkins and monsters, big ones, too, will be looking for special treats this weekend. Why not have some cookies to tuck into their hands?
Despite my family of garlic haters, I love garlic. And I love lots of
it in all forms. A very close older family friend eats it raw and
rubbed on toast, then spread with butter or rendered duck fat. It's now
his daily health ritual since he learned garlic has been shown to keep
the heart healthy and keep cancer at bay. Maybe he knows a thing or
two, because he's going to be 90 next year. Sometimes I even indulge in
a slice of garlic toast too. Though I try to keep the practice at a
minimum because I don't want to go around smelling. Even so, almost all
my cooking and the recipes on this site start with sautéing garlic.
Garlic is just one of those vegetables that many people use and it
crosses many cultural boundaries. It's a base flavor in Mediterranean,
Asian, and North African cuisine. I have always wanted to use garlic
for something more than just a base, instead a main ingredient.
