I’ll tell you something that is a bit tricky – thinking of Halloween ideas in August. I know a certain Halloween-loving food blogger (Not Quite Nigella) who probably has her Halloween recipes planned by Christmas in July but I’m not that organised when it comes to occasions.
After a lot of Googling and brainstorming I managed to come up with an idea inspired by a few that I saw around the net. At first I was trying for gruesome to outdo last year’s bloody-maggot-filled brain pinata cake. Try as I might I just couldn’t top it. Could I have reached my gross Halloween recipe peak? I really hope not.
This year things are a little more tame and a lot more little kid friendly – pumpkin apricot and macadamia balls. Since we moved into our house two and a bit years ago, Halloween has been a big deal – side note it’s always a big deal in our family because it’s Will’s Birthday – someone leaves a note in the letterbox a few days before with a balloon and if you’re happy to accept trick-or-treaters you hang it on your door.
The onslaught of tiny vampires, witches and skeletons starts at about 4.30 with the really eager little kids and the stragglers finish at about 7. It is a very intense few hours of candy-distributing and I’d say we get at least 100 kids.
How do you think I’d go if I handed out pumpkin apricot and macadamia balls instead of lollies this year? If other years are anything to go by, our house might be egged but that is what Ollie will be getting as his treat this weekend.
He loved them the first time I made them which is always a good sign with my fussy little man (I cheated a bit though – he’s obsessed with dried fruit so they were destined to be a winner).
We’re leaving Mum to battle the trick-or-treaters this year because we’re off to celebrate the big 3-0 for my wonderful husband. Enjoy!
- 10 dried sulphate-free apricots
- 1 tbsp pumpkin puree
- 1 tsp vanilla extract
- 80g (3 oz) macadamia nuts
- 10 sultanas
- Place the dried apricots and pumpkin puree in the bowl of a food processor or Thermomix and process until very finely chopped.
- Scrape down the sides and add the vanilla and nuts and process until the mixture comes together.
- Using a teaspoon of mixture at a time, roll the mixture into balls.
- Use a toothpick to make indents in the side to make them look like pumpkins then insert a sultana in the top of each one.
- Refrigerate until serving.