My friends greeted the news with gasps. With disbelief. With wide-eyed incredulity.
Yes, it was true. I actually bought a loaf of sliced white bread last week, smeared it with variations of cream cheese, jelly and butter and served it to my son. I also bought cupcake mix from a box AND, horror of all horrors, two tubs of pre-made icing with all manner of indecipherable ingredients written on the side by the (seriously?) “nutrition” information. I had my reasons. And I have no regrets.
Halloween is Leandro’s favorite, number one, most-anticipated holiday, so we invited a few of his beastie besties for a Halloween get-together on the Sunday afternoon before Halloween. Between goody bag decorating, scavenger hunts, and cupcake decorating, I felt like I had the activities covered, but it was a challenge to make good-looking seasonal stuff that would impress the moms, be attractive to the kids and still fit with my food values.
The little white bread sandwiches looked very cute once Leandro and I used the cookie cutters on them. And Pam had given me a recipe that became the recipe below: apple party dip with baked tortilla chips — also given the cookie cutter treatment (you can call it overkill, but we had fun and Leandro was totally engaged in the prep).
Pam also made a “witch’s brew” of hot apple cider, cranberry juice and cinnamon – hope to get that recipe soon — and other folks brought even more cupcakes and brownies…Thanks everyone! And I made some devilled eggs (how could you not?) with olive slices and capers for eyeball effect….It was a lot of fun! (P.S. Thanks to my dad, Pedro, for rescuing the pictures from a wormhole in the alternate universe that is my computer)
(this tastes quite like apple pie…without the fuss of crust or lengthy baking)
2 Cups apples, peeled, cored and diced
1.5 tsp lemon juice
2 heaping tsp light brown sugar
¼ tsp cinnamon
2 generous tsp lingonberry preserves (can be substituted with apricot, blueberry, etc)
Combine all dip ingredients in a bowl, cover and refrigerate until chilled (may be made several hours ahead).
5-6 large (8”) burrito-style flour tortillas (fajita-style are too hard for cookie cutters and little hands)
2 Tbs butter, melted
½ tsp ground cinnamon
1 Tbs light brown sugar
Preheat oven to 350°F. Using cookie cutters, cut tortillas into desired shapes, or simply cut into pizza-style slices. Arrange on a lightly greased baking sheet, sprinkle with sugar and cinnamon and bake until golden brown, about 10 minutes. Cool before serving.