Hungry this Halloween? We Got You Covered.

-By, Dayoon Chang

When you see those first few trees shedding their colorful leaves, you know it’s October. And October means HALLOWEEN!!! Getting free candy and dressing up as your favorite character is always a plus. You’re never too old to go trick or treating! Here are some ideas to make your Halloween even more special!

Halloween Pumpkin Spice Truffles: these truffles look sophisticated, but they are actually really easy to make!



2 ounces (55g) full-fat cream cheese, softened to room temperature

2 Tablespoons (15g) confectioners’ sugar

1/3 cup (72g) pumpkin puree

1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)

1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

4 ounces (113g) white chocolate, coarsely chopped and melted

10 ounces (283g) semi-sweet or white chocolate, coarsely chopped


With a handheld or stand mixer, beat the cream cheese and sugar together in a large bowl until creamy. Add the pumpkin purée and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours.

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Begin rolling chilled mixture into balls with about 1 teaspoon per ball and place the balls on the baking sheets. Chill balls in the refrigerator for 30 minutes or up to 24 hours.

During the last few minutes of the chilling time, begin melting the 10 ounces of chocolate. Use a microwave for melting and melt the chocolate in 20 second increments with frequent stirring.

Remove balls from the refrigerator and dip them in the chocolate using two forks. When lifting the truffle out of the chocolate, tap the fork on the side of the bowl to get rid of the excess chocolate. Top truffles with a sprinkle of graham cracker crumbs, if desired.

Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.


Caramel Apple Slices: personalize each one by coating each slice in different toppings!



Apples (depends on how many apple pops you want)

Wooden sticks

Melted chocolate – milk or dark or white

Store bought caramel

Toppings – nuts, m&ms, sprinkles, etc.


First wash & slice your apples, remove the seeds, insert the stick at the bottom, & pat the apple slices dry with a paper towel.

Cover each apple slice in melted chocolate & place on a baking tray lined with parchment paper. Continue this process until all of your apples are covered in chocolate & have hardened.

Drizzle the caramel & other toppings on top of your apple slices.


Mini Pumpkin Candles: if you don’t have time to carve a big pumpkin, these adorable pumpkin candles are perfect for you!



Gourds and mini pumpkins

Sharp knife

2 spoons

Wax flakes

Candle wicks

Candle scent (optional)


Cut off the top of your mini pumpkins with the knife.

With a spoon, scoop out all the insides including the seeds.

In a large double boiler, heat the wax flakes on low heat until completely melted. If using a candle scent, stir in two drops until mixed well. Take off the heat and let sit until thick.

While the wax is cooling, glue the candle wicks into the bottom of the pumpkins.

While holding the wick in place with one hand, pour the melted wax into the pumpkin until 2/3 or 3/4 full.

Let them harden for at least 24 hours until lighting. If the candle wick is too long, cut some off so that it is only a bit above the rim of the pumpkin.