Swing Eats

Buckeyes are the confectionary for the state of Ohio.  They resemble the nut of the Ohio buckeye tree.  It's a confection made from a peanut butter fudge mostly dipped in chocolate, leaving a circle on top visible.  To make them festive for the season, I topped them with candy eyes I purchased to a cake and candy store.  I think they look adorable with the eyes - more adorable than spooky.  These are homemade Halloween treats that are easy to make and everyone loves, if they like peanut butter.  In this batch I added in a little bit of the fall spices (cinnamon, nutmeg, cloves, allspice) which created a little bit of warmth and depth, but not necessary. Spooky Halloween Buckeyes Ingredients: Creamy Peanut Butter, 1 1/2 cups Vanilla Extract, 1 teaspoon Butter, Salted, 1/2 cup softened at room temp. (add in 1/2 teaspoon salt if using unsalted butter) Powdered/Confectioners Sugar, 3 cups, or as needed Semi-Sweet Chocolate Chips, 1 package/12 ounces Coconut Oil

Let me first start with the fact that Cincinnati chili is not chili.  It's Greek spaghetti sauce that been embellished in a way that is much more appealing after a few drinks.  Even if you don't drink, the first time you have it - it's so unexpected to the palette that you may not like it.  Then you'll start to crave it. Cincy Chili Ingredients: Lean Ground Beef, 2 pounds Onion, 2, medium dice cut Beef Broth, 1 quart Garlic, 4 cloves, minced Tomato Sauce, 1 x 15 ounce can Chili (Ancho) Powder, 2 tablespoons Apple Cider Vinegar, 1/4 cup Worcestershire Sauce, 1 tablespoon Cocoa Powder, 2 tablespoons Cinnamon, 2 sticks or 1 teaspoon ground Cumin Ground, 1 teaspoon Oregano, 2 teaspoons Cayenne Ground, 1/2 teaspoon Cloves Ground, 1/4 teaspoon Allspice Ground, 1/4 teaspoon Nutmeg Ground, 1/4 teaspoon Bay Leaf, 2-3 Salt, 1 teaspoon Pepper Ground, 1/2 teaspoon --------------------------------------------------- White Onion, chopped fine for top

I love whoopie pies. They are individual cake sandwiches with whatever frosting/marshmallow sugary goodness my heart desires for the filling. Since the gooey filling is on the inside, that means less mess on my hands. Most importantly, the only special equipment I need to make perfect whoopie pies are parchment sheets and a scooper for consistent portioning. This makes for professional looking cake/cookies that all cook at the same time. As a Celiac, cake is on top of my most wanted list. It has been since long before forced to going gluten-free. Whoopie pies make cake more accessible and everyday in my mind. And a great way to share an indulgent treat without too much fanfare. This time of year, I want everything pumpkin, with lots of spices. For this cake, I love using  Pamela's Baking Mix , which has all kinds of yumminess that works perfect with pumpkin cake: almond meal, brown rice flour, and powdered buttermilk. Pumpkin has more options with flavor pairing than I could have

Why zucchini?  Because zucchini was in abundance and cheap ($1.50/lb) at the farmers market.  Guaranteed fresh and tasty.  This souffle/casserole is easy to make and will compliment any meal.  You can make it ahead, even serve it cold or at room temperature. Zucchini Souffle Ingredients: 4 cups shredded zucchini (I used 4 medium sized zucchini) 2 tablespoons salt 5 large eggs, scrambled 1/8 teaspoon white pepper (black pepper is you don't have it) 1/4 teaspoon granulated garlic 1/4 teaspoon thyme or oregano 1 cup crumbled feta cheese 1/2 cup shredded Parmesan cheese 1/4 cup cornstarch Directions: Preheat oven to 375F. Place the shredded zucchini in a colander over a bowl to contain the water from the zucchini.  Toss in the salt and mix in thoroughly. In a medium/large mixing bowl, scramble the eggs. Then mix in the rest of the ingredients from the seasonings to the cheeses, to the cornstarch. Press the zucchini against the walls of the colander to remove excess w