Favorite Autumn/Samhain/Halloween Recipes & Treats

I used to bake a lot. Until I had to give up wheat. And eggs. And dairy. Makes it much harder to create new and interesting treats for holidays when the Big Three are off limits. Oh, and strike out nutmeg too. And ginger. Soooo…what do I do when parties roll around? Well, I’m going to post some of my allergy-friendly recipes here and leave the more ‘normal’ treat ideas for the rest of the Witchy Chicks to post in the comments thread—and all you WC readers, too.

Since we celebrate Samhain in my household rather than Halloween, we usually have a dinner or potluck that goes with the ritual, and so our ‘treats’ are more food-oriented than snack-oriented. Whatever the case, I’m a damned good cook and I love cooking for friends. And maybe…there’s just a little bit of magic involved. ;)

A primer: GF=gluten free; DF=dairy free; NF=nut free; EF=egg free SF=soy free

Devil’s Food Cupcakes (GF/DF/NF/EF/SF)

1 package Cherrybrook Kitchen gluten free chocolate cake mix
½ cup gluten free chocolate chips
½ cup vegetable oil
1 cup cold water
2 tsp gluten free vanilla

3 cups confectioners (powdered) sugar
2 tsp gluten free vanilla
2/3 cup dairy free margarine, softened
¼ cup rice milk (or soy, if you can handle soy and like it better)
Orange food coloring
Shaved dark chocolate (70% cocoa, without milk protein)

Preheat oven to 350 degrees (F).

Cupcakes:
In mixing bowl, beat cake mix, oil, water, and vanilla. When thoroughly blended, stir in chocolate chips. Pour into cupcake paper holders in muffin tin. Bake 15-18 minutes. Remove and completely cool before frosting. Makes 12 cupcakes.

Frosting:
In large, cold mixing bowl, beat together confectioners sugar, butter, and vanilla. Add 4-5 drops orange food coloring. Add 1 tbsp rice milk at a time until you reach the desired consistency (usually about 2-3 tbsp total). Using a wide spatula, frost cupcakes with orange frosting and dust with shaved chocolate.

Party Salmon Dip (DF, EF, NF, GF)

2 tubs Tofutti Better-Than-Cream Cheese, plain flavor
1¼ cups Westbrae fruit-sweetened ketchup
1 tsp each, dried: dill, basil, parsley
½ tsp each, dried: lemon pepper, thyme, tarragon
8 ounces smoked salmon (make sure it doesn’t have any fillers that have gluten)
¼ cup dairy free margarine

In large mixing bowl, beat Tofutti and margarine together until thoroughly blended. Add ketchup and herbs, beat for another minute or two until thoroughly incorporated. Break salmon into small bits and fold into the dip. Serve with rice crackers or chips (is very good with potato or corn chips)

Roasted Red Potatoes (DF, EF, NF, SF, GF)

2 lbs. small red potatoes
1 cup olive oil
1 tbsp each, dried: sweet paprika, dill, parsley
1 tsp each, dried: lemon pepper, thyme

Preheat oven to 350 degrees. Wash potatoes (scrub any dirt off) and thoroughly pat dry with paper towel. Cut into halves and toss in big mixing bowl. Mix all herbs in small container, then sprinkle over the top of the potatoes. Pour olive oil over the top of the potatoes and—using your hands—thoroughly coat potatoes with oil/herb mixture (in other words—get in there and wrestle them around). Pour potatoes and any leftover oil mixture into large Pyrex baking dish. Cover tightly with aluminum foil, and make two-three steam vents on top with a knife. Bake for 75 minutes, checking after one hour. Do not leave foil off pan when you return it to oven or cut sides of potatoes will get tough. This is our favorite potato dish at our house and is excellent with roast beef or ham.

So what are your favorite Halloween/Samhain/autumn recipes? What do you love to cook and eat during this season?

Yasmine