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flick or treat host a halloween movie night
by Yee-Fan Sun
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continued from page 1

sinful sweets and savory treats
With feature films decided upon, it’s time to start thinking food. Halloween wouldn’t be Halloween without indulging in some sugary-sweet treats. As kids, we had to schlep door-to-door begging for our candy; all grown up now, getting to that sugar high-inducing goodness is a whole lot easier … just mosey on over to the store, and load up the shopping basket. For your fright night movie-fest, then, you’ll want to make sure to stock up on everyone’s favorite Halloween sweets.

Fun-sized Halloween candy bars are, of course, a must; you can also set out bowls of candy corn, mellowcreme pumpkins, and gummy worms. Meanwhile, if you’re planning any homemade sweet yummies, make sure to go with grab-and-go foods that can be easily consumed while schlumped on the sofa or floor watching a movie. Now is not the time for fancy cakes and pastries that require a fork and knife and steadily balanced plate; think sturdy cookies and cupcakes, foods you can eat with your hands.

Because we’re all about the balanced meal, a few salty nibbles should also be provided. Movie night pretty much demands popcorn; offer both a plain buttered-and-salted version and a hellishly hot Fires from Hell Halloween-inspired version (next page) as well. Toasted, salted pumpkin seeds also make a tasty and seasonally appropriate savory snack.

Meanwhile, if you’re starting the movie marathon relatively early and a substantial meal is in order, I have one word for you: pizza. Whether you go with the take-out version or get all Martha Stewart and make your own, there’s no better food for getting folks through a long, lazy night in front of the television.

have no fear: this way for more!

the great pumpkin cupcakes
1/2 cup dark brown sugar
1/2 cup sugar
1/2 cup salted butter, melted & cooled for 10 min.
2 eggs
1 tsp. vanilla extract
1 cup pumpkin puree
2 cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
¼ tsp. ground nutmeg

1 Preheat oven to 350F. Pop liners in a 12-cupcake tin.
2 Mix the sugars, butter, eggs and vanilla in a big bowl. Stir in the pumpkin. Combine the dry ingredients in a separate bowl, and stir. Now pour about 1/3 of the dry ingredients at a time into the wet ingredients, stirring until nearly combined, then adding more and repeating until the ingredients are just mixed. Don’t be overly zealous.
3 Fill the lined cupcake cups. Bake for 20-25 minutes, until the tops spring back when pressed and a skewer inserted in the center comes out clean. Cool in the pan for about 10 minutes, then transfer to a wire rack. When the cupcakes are completely cooled, frost. Top with a halved mellowcreme pumpkin.

cream cheese frosting
4 oz. cream cheese (generous 1/2 cup), room temp
1/4 cup butter, room temp
1/2 tsp vanilla extract
1 1/3 cup confectioners’ sugar

Combine all the ingredients in a mixer bowl, and blend just until fluffy.

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