The Guide to Everything Fabulous: Treat Yourself This Halloween

There's something about holidays that brings out the cheesiness in all of us. Suddenly we find ourselves wanting to re-watch the classic movies, repeat our usual traditions, and (most importantly) snack on foods that are heavy on the nostalgia. But Halloween ha s few foods to call its own other than candy, if you even consider that a food. But luckily we here at The Guide to Everything Fabulous are on a mission to change that. We've selected two ideas that would definitely go in the treat category this Halloween.
The first one comes from Meg:

Here's a wonderful, after Halloween snack (to help with the disposal of any leftover candy) Just pop some popcorn in the microwave, open the bag, and mix in some bite sized pieces of chocolate candy! My faves are milky ways, three musketeers, and junior mints, but you can just use whatever you like/have on hand. Its really great for a scary movie party.

To see my recipe, click

The other one I'm afraid I can't take credit for, but I discovered it here

"Soft Pumpkin Pretzels
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish

For Boiling:
8 cups water
2 tablespoons baking soda

1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the-touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top."