Article By: Mitch Samples
Halloween is close at hand, and as I grow older this holiday becomes more and more special to me. Dried leaves blow down chilly streets, accompanied by the scents of spiced cider, and a warm fire in the distance. I love to see the young children, resplendent in their costumes, dizzy with the prospect of the sweet gifts ahead. I chuckle watching the wide-eyed young parents herding gaggles of ghosts, princesses, and pirates down the neighborhood streets in small giggling groups. I cheer on the older kids, throwing their troubles to the wind, giving childhood one last good hurrah before surrendering to the struggles of life as young adults. The year grows colder, a refreshing and bittersweet reminder that even as the year comes to a close, it’s a moment of change for all involved. In time the youngsters become teens, the teens become young adults, the young parents get older and enjoy a little time of their own, while their teens are off giving childhood one last good chance. And I, I will still be there happily tending the warm fire in the distance, some spice cider in hand and a cozy seat for you to take.
The season is ending, but before it does we at the Cary Downtown Farmers’ Market want to give you some wonderful opportunities to play with your food. To that end we will be making Green Apple Goblins at the kids table. If you haven’t seen them, you owe it to yourself to click the link and check out the events page on Facebook. And of course, Halloween is a time for sweets, so what could be sweeter than rolling your own tootsie rolls. Below is a great no-cook recipe for them that’s sure to be a hit with the whole family. I won’t be at the market this week but make this one at home and tell me how they turn out. Enjoy.
½ C honey
6 Tbs unsweetened cocoa powder, sifted
1 tsp pure vanilla extract
1 Tbs unsalted neutral flavored oil like canola or grape seed
¼ C powdered sugar, sifted
1 pinch salt
1 ¼ C instant non-fat dry milk powder
1. Combine honey, cocoa powder and vanilla using a whisk. Add the oil and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
2. Using a wooden spoon, mix in the instant milk powder 1/4 cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands.
Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it.
Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on wax paper for 5 to 10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into 3/4-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
3. Cut wax paper into 3 1/2 x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.
~Oh, and one last thing I want to make sure to mention. When you visit the market this week please stop by and congratulate Eun Young Leem of Young Leem Pottery on her amazing first place finish at the State Fair last week
If you have any questions concerning recipes, or anything else please talk to me at the market or contact me at firstname.lastname@example.org As always, I am at your service.