Ghoul-de-sac 2017

Happy Halloween and #TastyTuesday! 

This past Saturday marked the beginning of a really fun new tradition at the Gordons: our first annual Halloween party, the "Ghoul-de-sac Festival". It was a great way to kick off the Holiday season and enjoy the fall (finally chilly) weather. 

I sourced a lot of our party decor from Amazon and Swoozie's - the "Boo Y'all" cups were my favorite find. Trader Joe's also has a great selection of inexpensive fall-themed goodies - Pirate Booty (brought over by our neighbor), Pumpkin cookies, and ghost and bat potato snacks.

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My husband and I made a His and Hers soup - homemade chili (his, recipe coming soon) and butternut squash soup (hers, recipe here), grilled-cheese sandwiches, and roasted s'mores over a fire. The kids ran around in the cul-de-sac (hence the event name, thanks to my clever bff, Heather) and burned extra energy on the bouncy house (a MUST for any party with kiddos, right!?). Courtney (@southernsoiree) and her husband served the adults a delicious bourbon apple cider cocktail that she will be sharing on the blog in a few short weeks. 

The goal for the party was to be Halloween-themed without being too scary for the littles or too cheesy for the adults. Pinterest was a great source for ideas on yummy fare that is easy to make ahead! One of my favorites was the grilled-cheese sandwiches cut into ghouls and pumpkins. The kids loved them and it was a fantastic compliment to the soups.

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TIP: Cut the sandwich before grilling or applying butter. It is a lot easier to cut and less messy. I used Wilton Halloween cookie cutters I found on amazon (here).

Courtney brought a delicious toffee pumpkin seed bark that was super yummy and easy to prepare. 

 Toffee Pumpkin Seed Bark (adapted from Chowhound.com) by @southernsoiree

Toffee Pumpkin Seed Bark (adapted from Chowhound.com) by @southernsoiree

Toffee Pumpkin Seed Bark

Ingredients:

10oz semi-sweet chocolate
4  1.4oz Heath bars, chopped
1/4 cup toasted pumpkin seeds
1 tsp Vanilla Bean Salt

Heat chocolate and heath bars in a saucepan over medium heat, stirring constantly, until melted and mostly smooth (the toffee may not melt completely); remove from heat and immediately pour onto a cookie sheet lined with wax or parchment paper.  Smooth into a rectangle, approximately 10"x12". Sprinkle with toasted pumpkin seeds and vanilla salt. Set in a cool, dry place to harden; break into pieces and enjoy!

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Have a Happy Halloween and stay safe all you trick-or-treaters! We hope you enjoyed this edition of #TastyTuesday! We'd love to hear from you; if you give one of our recipes a whirl, be sure to tag us with the hashtag #SGPSavors.

Susan GordonComment