Everyone knows it, although many will not admit how much they truly love food.  Some people enjoy something simple like a Bologna Sandwich with Mustard, made with some delicious Wonder Bread or a hot dog with ketchup on a cool October night, around the campfire telling scary stories. Others require something that will appeal to their uptown taste buds who scream for something that cost more then $3.00, like a little lobster prepared by your favourite chef with some veggies on the side.

As for me, well I prefer something a little more rare, but will settle for some delicious Halloween Candy. Oh, how I dream about them, Tootsie Rolls prancing by, Smarties dancing by, M&Ms falling down like rain and mmmmm, the Sugar Babies I had when I was younger, I can taste them now.  I would have to say that I miss Candy Corn the most. It has been years since I’ve had a piece, the wonderful Halloween colors intermingled to create something so delicious. Halloween really is the best time of year, all the excitement, candy and costumes. Maybe I should dress up next year, I think as an Angel, it’s a nice escape from what I really am….. What do you think?

Here’s another great recipe for Halloween. These little Skeleton Cupcakes are more difficult to make than the Boo Cups, but they are much much tastier.

What You Need

1 box (18.25 oz) devil’s food cake mix

1 1/2 cups lowfat buttermilk

3 large eggs

1/4 cup canola oil

2 cans (16 oz each) dark chocolate frosting

DECORATION: black gel or paste food color, 24 marshmallows, 24 (4-in.) thin breadsticks (grissini) or lollipop sticks, a clean artist’s brush, 24 grape fruit leather snacks (like FruitaBu), black decorating sugar, red nonpareil candies

Make It

HEAT oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper, foil or Halloween-themed liners.

BEAT cake mix, buttermilk, eggs and oil in large bowl with mixer on medium speed 2 minutes or until just blended. Divide batter between muffin cups (1/4 cup batter per cup).

BAKE 24 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 15 minutes before removing cupcakes to rack to cool completely.

TINT chocolate frosting black with food color; frost cupcakes.

DECORATE: Slightly flatten marshmallows with palm of your hand. Insert a broken length of breadstick or lollipop stick into each marshmallow. Place some black frosting in a microwave-safe custard cup and microwave about 5 seconds, until thin and runny. Paint skeleton faces onto marshmallows with a fine paintbrush.

USING the photo as a guide, cut fruit leather into bat wings with scissors; press in decorating sugar to coat. Roll fruit leather scraps into small balls, then shape into bat heads with ears; coat heads in sugar. Attach 2 nonpareil candies for eyes with a dab of frosting.

ASSEMBLE: Using photo as guide, stand bat wings upright in frosting on top of cupcakes. Insert a skeleton head behind wings into middle of cupcake. Attach a bat head in middle of wings with frosting.