Hallowe’en

End of summer… the trees will start to turn red and gold then before you know it, it will be dark nights, bewitching sights, madness and mayhem!

Samhain (pronounced “sow-en”) comes from the Gaelic “Samhuin,” the end of summer and is known by most as Halloween, but for many Pagans it is a Sabbat to honour the ancestors, marking the dark time of the year;  a time of hibernation before the next regrowth.   It’s a time to contact the spirit world with a séance, as it’s the time when the veil between this world and the next is at its thinnest. Many other cultures celebrate this time as a festival of the dead, from ancient Egypt to pre-conquest Mexico.

After all, when summer is ending here on earth, it’s just beginning in the Underworld. Samhain actually refers to the daylight portion of the holiday, on November 1st.

These days, we have a bit of fun for the children… we face painters are in great demand at the end of October!!!!  Most dates have been booked for months in advance.  Please contact me, just in case we have a weekday date free!!

Here are some simple treats for you to set the mood.

Zombie Fingers

  • 250g stoned dates
  • 100g dark chocolate, chopped up
  • 3 tbsp smooth peanut butter
  • 3 tbsp porridge oats
  • Flaked, toasted almonds

Put all the ingredients [not the almonds] into a food processor and pulse until you have a knobbly looking mixture.

Line a tray with baking parchment and mould the mixture into fingers, then lay them on the tray. Press an almond ‘fingernail’ into the end of each finger and place in the fridge to harden for at least 1 hr. Serve in a small bowl with ‘fingernails’ showing.

Banana Ghosts

  • 200g bar white chocolate broken into chunks
  • 4 medium-large, ripe bananas
  • 85g desiccated coconut (you won’t use it all)
  • handful dark chocolate drops

Use a small bowl, gently melt the chocolate [microwave – in short bursts or a bowl in a pan of simmering water (make sure bowl isn’t touching the water). Leave while you get the bananas ready.

Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Put some coconut in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.

Dip a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, and then lay it on the prepared sheet. Now add two chocolate eyes and a mouth. Freeze the lollies for at least 4 hrs, or up to a week.

Please enjoy the season!

 

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