Happy Halloween.

Adapted from: I Am Baker (blog)
Number of servings: Makes approximately 20-24 mini apples

Ingredients

• 3 large Granny Smith apples (each yielded 8 mini apples)
• 2 cups butterscotch morsels (Guittard was used here)
• 1 tablespoon shortening (can also use oil)
• Melon baller
• Cleaned twigs, sticks or cake-pop sticks
• lemon juice (optional)

Directions

1. Place parchment paper on a baking or cookie sheet.
   
2. Using melon baller, scoop out sections of the apple. One apple typically yields about 6-8 mini apples. Work quickly as you don't want the apples to brown. If you have lemon juice on hand, sprinkle it over the apples (this helps).
3. Insert the twig/stick into the mini apple, being sure not to go in all the way.
4. Melt butterscotch and shortening in the microwave. Heat for 1 minute, stir, then heat for 10 second intervals until fully melted. Transfer melted butterscotch to a tall glass. Work quickly.
5. Important: dry mini apples off with paper towel.
6. Briefly dip apples into the butterscotch, until covered. Lift up and let excess butterscotch drain off. Set on parchment-lined cookie sheet.
7. Refrigerate or leave on counter.
8. Suggestion: you can also drizzle with chocolate or colorful candy melts. Orange and black would be fun for Halloween, or if you have a San Francisco Giants fan in the house. [Ed. note: Dodgers haven't won since '88, Dodgers haven't won since '88, Dodgers...]

My father hailed from Vienna, and momala's parents were also from Austria. Oktoberfest fare? Only on days ending in "y."

Growing up, we had everything from Wiener Schnitzel (veal) and Wiener Schnitzel vom Schwein (pork), to hasenpfeffer (rabbit), liptauer, palatschinke (crepes with jelly), sauerkraut, sweet-and-sour purple cabbage, Austrian potato salad, cabbage borscht, stuffed cabbage rolls, sauteed cabbage with caraway and lots of heavy duty Russian rye bread (with caraway seeds).

Extended family and friends raved about momala's sautéed green cabbage and sweet-and-sour purple cabbage. Me? Wouldn't know, because as a kid I literally hated all things cabbage-y, and wouldn't get near it, let alone eat it. Now I appreciate cabbage much more, and over the years have tried various ways to prepare, and this is how the BF and I like it. I think momala would be happy. [Ed. note: She would.]

​The BF and I happen to love the flavor of caraway, but if you don't, just leave it out.

We added bratwurst to this super-quick supper, but any sausage will do. The BF and I have found a local brand that we love, Dibrov. A favorite is the Oktoberfest Bratwurst (not a sponsored post, we just love it). We paired this cabbage side with sausages, mustard, pickled cukes and onions, and German soft pretzel sticks. We also imbibed some delicious Marionberry Hard Cider that a few good Oregon friends left us this summer, and a German lager that complimented the Oktoberfest meal perfectly. [Ed. note: Am tempted to search for the Bob and Doug McKenzie movie Strange Brew.]  ​

Even if you're not all about Oktoberfest, this cabbage side works any time of year, and goes especially well with pork chops or loin, brisket, chicken schnitzel, etc. Anything!

PS: Things got pretty spicy a year ago with this jalapeño, serrano and fresno pepper roast chicken (www.moveablefeast.me/blog/jalapeno-serrano-fresno-pepper-roast-chicken).

Number of servings: 4

Ingredients

• 1 large head of white cabbage, including outer green leaves (about 2-2 ¼ pounds)
• 2 tablespoons unsalted butter or olive oil
• 1 ¼ teaspoons kosher salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon caraway seeds (optional, but recommend)

Directions

1. Cut the cabbage in half. Remove core. Slice very thinly.
2. Melt butter or oil in a large sauté pan or dutch oven over medium high heat. Add cabbage, salt, pepper and caraway.
3. Sauté for approximately 10 minutes, stirring every couple minutes, until cabbage is tender and a little brown in parts. Do not cook until mushy. I like some of the strands of cabbage to still have a bit of bite to them.
4. Serve and sprinkle with more kosher salt and caraway if desired.

There are brownies, and there are HEAVY DUTY brownies like these. The kind of brownies that discourage driving or operating complicated machinery, immediately afterward. Brownies that make your primary care physician gasp in horror at the blood test results.

Heavy. Duty. Brownies.

Not only intensely decadent and fudgy, these also have a hit of espresso. [Ed. note: WAIT A MINUTE YOU DIDN'T TELL ME THAT BEFOREHAND WHY AM I FLYING DID YOU SEE THAT ROLLER-SKATING ELEPHANT IS THIS MUCH FUN LEGAL]

However the most important aspect of this dessert is the frosting-to-brownie ratio, which you can properly see in the photo below. Am all about the frosting. As far as I'm concerned there can never be enough, and if you're the same these won't disappoint.

You could wait until Halloween to treat yourself to this, but if you make it now I won't tell. (It actually freezes very well, if you want to put some of it away for later.)

All of the usual "healthy" disclaimers, well, yeah. Kind of out the window. But you knew that at the title, right?

Look at that frosting, and check out the chocolate chips in there. [Ed. note: WEEEEEEEEEEEEEEE]

The recipe was adapted from Thalia's blog Butter & Brioche. Didn't really change a thing. And I even kept her measurements in grams, as you really want to be extra careful of amounts. If you over-measure the flour, you will have a disappointingly dry brownie. If you're serious about baking, I strongly recommend buying a kitchen scale (have a Oxo digital food scale that kicks ass).

Enjoy!

PS: Because we can't be all sweets all the time, last year's countdown to Halloween included a vegan garam masala carrot soup (www.moveablefeast.me/blog/vegan-garam-masala-carrot-soup).

Adapted from: Butter & Brioche
Number of servings: Makes one 8 x 8" pan 

Ingredients
Brownies

• 85 g all-purpose flour
• 1 tsp espresso powder
• ½ tsp baking powder
• ½ tsp salt
• 175 g unsalted butter, cubed
• 300 g granulated sugar
• 3 large eggs
• 75 g dutch processed cocoa powder (make sure to use dutch processed)
• 1 tbsp vanilla bean extract
• 200 g dark chocolate chips (70% cocoa solids were used here, but you could use a chocolate that’s a little lighter in percentage. Do not use milk chocolate. Specifically, I used 100 g of dark chocolate chips and 100 g Callebaut dark chocolate block, chopped into small chunks or small squares.)

Frosting

• 120 g dark chocolate, finely chopped
• 200 g unsalted butter, at room temperature
• 400 g confectioners’ sugar
• 100 ml heavy cream
• 50 g dutch processed cocoa powder
• 2 tsp espresso powder
• 1 tsp vanilla bean extract
• Flaked salt or fleur de sel, for finishing

Directions
Brownies

1. ​Pre-heat the oven to 350 °F. Grease and line a 8 x 8" square baking pan with non-stick parchment paper. Let the paper slightly overhang the sides.
2. Whisk together the flour, espresso powder, baking powder and salt. Set aside.
3. Put the butter and sugar into a medium-sized saucepan. Heat over medium-low, whisking often, until the sugar is dissolved and mixture is shiny and smooth. Do not allow it to bubble or foam. If you have a candy thermometer, you can tell it is ready when it registers at 122 °F.
4. While the butter mixture is melting over the stove, whisk the eggs, cocoa and vanilla in the bowl of a stand mixer fitted with the whisk attachment until it is glossy and flows like lava, about two minutes. Set the mixer speed on medium and slowly stream in the melted butter mixture. Whisk until evenly combined. Pause mixing and sift over the dry ingredients. Again, whisk until just combined.
5. Remove the bowl from the stand mixer. Use a large wooden spoon or rubber spatula to fold in the chocolate chips until evenly incorporated throughout the batter. Pour the mixture into the prepared baking pan and use an offset palette knife to smooth out the top.
6. Bake for 20-25 minutes, or until the brownie is firm around the edges and just set in the middle (do not overbake). A wooden skewer inserted into the middle should not come out clean but with a few moist crumbs attached.
7. Remove from the oven and allow the brownie to cool completely in its pan. Once cool, coat the top of the brownie with the salted espresso frosting before sprinkling with salt and serving.

Frosting

1. First, melt down the chocolate. Place chocolate into a medium-sized heat-proof bowl set over a saucepan filled with a few inches of barely simmering water. Do not let the bottom of the bowl touch the water below. Heat over medium-low, stirring often, until melted and smooth. (I microwaved the chocolate in 30 second intervals.) Remove from the heat and set aside to cool slightly.
2. Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat together butter and sugar on medium speed until pale and fluffy, about four minutes. Set the mixer speed to medium-low and slowly stream in the melted chocolate. Return the speed back to medium and beat until well combined, a further two minutes. Beat in the cream, cocoa, espresso, and vanilla until incorporated. Increase the mixer speed to medium-high and beat for a further minute, or until the frosting is lightened in color, smooth, and aerated.
3. When you’re ready to frost the cooled brownies, use an offset palette knife or the back of a metal spoon to thickly spread the frosting over the top of the brownie. At this point, I like to chill the brownie for about half hour to slightly set the top so it’s easier to cut, but you could serve the brownies straight away. Make sure to sprinkle over a little pinch of flaked salt or fleur de sel, right before serving.

We're getting deeper and deeper into October (don't know about you, but did this past week feel like a month or what?), which doesn't just bring us closer to my favorite holiday, Halloween, but all the signs are pointing to another very busy Thanksgiving-to-Christmas season. Meaning, with all of the impending insanity, it's always a good idea to have a few "make-ahead meals" on hand to save time on the off nights. Off nights that are better spent curled up with the BF watching a favorite show like Better Call Saul, or the World Series where his team the San Francisc—oh. Sorry. [Ed. note: Twist the knife, why don't you.]

This Moroccan stew is delicous the night it's made, and reheats well for lunches or make-ahead dinners, without losing any of its vibrant cumin, cinnamon and saffron flavors. Colorful and brothy, light and healthy, it's filling without being heavy. 

It's also vegetarian, but can easily be made vegan by replacing butter with olive oil and skipping the yogurt (see note).

Changes made to the original Smitten Kitchen recipe: substituted yams for the plain potatoes (I recommend the dark red Garnet yam variety), and left out the preserved lemon. 
​
The BF loves it over couscous, but I love it on its own. My dinner guests love all the toppings. A supremely versatile dish you can whip out while you prepare for the costumed kids soon to run amok. Amok! Amok! Amok!

Adapted from: Smitten Kitchen
Number of servings: 6-8

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small dice
• 4 medium cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• 1 (3-inch) cinnamon stick
• Salt and freshly ground black pepper
• 1 pound butternut squash, peeled, seeded, large dice
• ¾ pound Garnet yam, peeled, large dice
• 2-3 cups low-sodium chicken or vegetable broth (I like it brothy)
• 2 cups cooked chickpeas, rinsed and drained
• 1 (14-ounce) can diced tomatoes with juices
• 2 pinches saffron threads (don't skip this!)
• 1 cup brined pitted green olives (recommend Cerignola)

Optional Sides & Toppings

• Steamed couscous or quinoa, for serving
• Fresh cilantro leaves, roughly chopped, for garnish
• Toasted slivered almonds, for garnish
• Plain yogurt, for garnish
• Hot sauce of your choice, for serving

Directions

1. Heat (medium heat) butter and olive oil in a 3-4 quart Dutch oven or heavy-bottomed saucepan with a tight-fitting lid. When oil shimmers, add onion, garlic, cumin, and cinnamon. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
2. Add squash and yams. Season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes.
3. Add broth, chickpeas, tomatoes and their juices, and saffron. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10-15 minutes.
4. Remove from heat and stir in olives. Serve alone or over couscous, quinoa or rice. Garnish with cilantro, almonds, and yogurt if desired.

NOTE: To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt.

PS: Sweet tooth? Did you miss a year ago when I whipped out the caramel apple cheesecake that destroyed the BF? [Ed. note: And no, she's not kidding.]​ (www.moveablefeast.me/blog/caramel-apple-cheesecake)

PPS:  Amok! Amok! Amok!

"Only the knife knows what goes on in the heart of a pumpkin."
-Simone Schwarz-Bart

It's here. October. My favorite month of the year. The month where the BF hangs on for dear life, as I vortex all things pumpkin. [Ed. note: I'm worried about you, man. Seriously.] Pumpkin items I adore: bread, muffins, donuts, cakes, cookies, popovers (coming soon to the blog), ice cream, mousse, cheesecake, soups, curries, pancakes, french toast, scones, cinnamon rolls, trifle and candles. Lots and lots of candles.

Most unnecessary pumpkin-spice products that I've seen? Pringles, vodka, body lotion, kale chips,  salsa, salmon and bagels (the BF had a bite and requested that I never, ever, pinkie-swear-on-penalty-of-death buy that again). [Ed. note: Can confirm.]

Side note: The Huffington Post "reports that their taste testers were struck with a variety of reactions to Pringles’ new line of potato chips, ranging from 'surprisingly not revolted' to a 'horrible abomination to humanity.'"

​October is also the month to make a mean pumpkin lasagna, crispy pumpkin and sage cannelloni (coming to the blog close to Thanksgiving) and pumpkin gnocchi. Seriously, I feel like there are not enough days in October for everything I want to make with pumpkin. [Ed. note: So this is why you were pining for them in February.]​

This pumpkin bread is moist, tender and plush on the inside, with a sumptuous cinnamon-sugar craggy lid. One of my biggest pet peeves when baking pumpkin bread are the recipes that use 1 cup of pumpkin puree out of a can that holds 1 ¾ cup. That leftover puree drives me bat-shit crazy. [Ed. note: Can confirm.]​ Fear not, this recipe utilizes every last drop of that canned pumpkin and it only takes one bowl to make.

Very key here is the size of your loaf pan, as this will fill out every inch of it. Mine holds 6 liquid cups; it’s 8 × 4 inches on the bottom and 9 × 5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two.  
​
Deb Perelman of Smitten Kitchen says, "Finally, I know someone is going to say 'that’s way too much sugar!' but please keep in mind this loaf is gigantic, easily 1.5x a normal one and the sugar is scaled accordingly. You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all."

PS: Can't forget last year's pumpkin challah (www.moveablefeast.me/blog/pumpkin-challah), and mini pumpkin whoopie pies with apple cider filling (www.moveablefeast.me/blog/mini-pumpkin-whoopie-pies-with-apple-cider-cream-cheese-filling), which were client and reader favorites.

Adapted from: Smitten Kitchen
Number of servings: 8-10

Ingredients
Bread

• 1 15-ounce can (1 ¾ cups) pumpkin puree
  
• ½ cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams) 
• 3 large eggs
• 1 ⅔ cups (330 grams) granulated sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon fine sea or table salt
• ¾  teaspoon ground cinnamon
• Heaped ¼ teaspoon fresh grated nutmeg
• Heaped ¼ teaspoon ground ginger
• Two pinches of ground cloves
• 2 ¼ cups (295 grams) all-purpose flour

Topping

• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. Heat oven to 350 °F. Butter a 6-cup loaf pan or coat it with nonstick spray.
2. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter. Whisk until well-combined. Add flour and stir with a spoon, until just mixed.
3. Scrape into prepared pan and smooth the top. In a small dish or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
4. Bake bread for 65-75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
5. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
6. Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed, to best keep the lid crisp as long as possible.