You knew this was coming: every year after Halloween, we make cookies with crushed-up candy bars, and I really feel they’re the perfect thing to combat the encroaching darkness and chill of November. But first: Halloween!
When we moved to Chelsea, we had no idea we were moving into Halloween Central, or that the blocks around the seminary absolutely go all out—group costumes, elaborate decorations including sound and lights and smoke machines. The streets are closed to cars and packed with trick-or-treaters from all over the city. It’s wild.
For the last few years, we’ve done a chili & hot cider open house—the thinking is that everyone’s going out trick-or-treating or taking turns handing out candy at the gate, but also everyone needs dinner (aka something to offset the sugar intake), so why not have a home base where we can gather & eat, in between taking groups of kids out into the neighborhood?
We do two chilis—a meat and a vegetarian, and also hots dogs and buns, chili fixings and Fritos. Also mulled wine and hot apple cider with a bottle of whiskey next to it, should you like to add a little. You can do a chili dog. You can load up your chili with Fritos. You can have a plain hot dog (looking at you, kids!) You can grab a to-go cup of spiked cider…what I’m trying to say is that there are lots of possibilities for all ages and various dietary restrictions, but actually a pretty edited list of items to assign around. If you’re looking for an easy, delicious plan for your Halloween gathering next year, I highly recommend.
There were about 50 people this year, coming and going, and this time around we set up in the back of the chapel, which was perfect, both for spooky vibes and because it’s so central—an easy spot for friends to stop by for cider and a quick break from the crowds.
As ever, we’re so grateful to live in this very very special neighborhood, and we love getting to join—and build—some enduring traditions within our community.
Halloween Candy Cookies
I’ve done these all sorts of different ways—using the basic Tollhouse recipe, using peanut butter and oats to make them gluten-free, making them enormous monster cookies--and you know what? They’re all good, every time. I mean, candy bars are great. Cookies are great. This is going to go well for you!
A few notes on the candy bars: my personal holy grail combo would be peanut M&Ms, Whoppers, and Butterfingers. I crush the Whoppers extra fine and they mix through the dough to add a malt flavor that is absolutely *chef’s kiss.* Keep in mind allergies/restrictions…aka there’s no use making gluten-free peanut butter/oat cookie dough if you’re going to put Twix and Kit Kat in there, right? If you’re adding Snickers, you might as well put in the Peanut M&Ms, because your peanut-free pals already can’t have them. What I’m saying is you can make a peanut-free option or a gluten-free version pretty easily, if you plan out your candy game in advance.
This time around, we did regular and peanut M&Ms, Twix, Whoppers and—gamechanger!—potato chips. I loooooove how the salty, crunchy chips taste with the richness of the caramel from the Twix. And also I added a little sprinkle of Maldon salt right when they came out of the oven because salty-sweet forever.
For years, I made these with the kids—they loved picking out which candy bars to sacrifice for the greater good, and they especially liked crushing the candy. If you have a rolling pin, you can put all the candy in a Ziploc and roll over it, but I don’t have one (apartment living!), so we bash the bag with the back of a spoon, which is extremely satisfying for both kids and adults.
Or if the kids aren’t interested in the baking part, I’ve been known to go through the candy bag while they’re at school, pull out the bars I want to use, and crush them and freeze them for future use—2 cups of crushed candy in each bag. If you freeze a two-cup bag every day, for example, the kids don’t notice that much is gone, but you’ve got a great stash of cookie-making materials in your freezer to use throughout the fall/holidays, and also they eat less candy/are less cranky this week. Win-win, in my book.
In a large mixing bowl, mix together:
1 cup softened butter
2 eggs
1/2 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
Add 3 cups flour, 1 tsp salt, 1 tsp baking soda. Mix well.
Add 2 cups crushed candy (& highly recommend throwing in 1 cup crushed potato chips!) & fold together gently—I use my hands.
Roll into ping-pong ball sized balls, place on a cookie sheet, and freeze for 30 minutes.
Bake at 375 degrees for 12 min, 12 cookies to a sheet.
If you don’t use potato chips, I like a sprinkle of flaky sea salt on top when they’re just out of the oven, but if you do add the chips, they’re probably salty enough already.
Let cool on the pan for 2 min, then move to wire rack.
Note: As you know, I’m not a great baker—especially for the amount of experience I have cooking, my baking skills are pretty iffy. One problem I’ve had sometimes is that when I bake cookies, all the butter runs out first, leaving a raw lump of dough surrounded by a pond of burned butter. Less than ideal.
The solution: freeze the balls of dough for 30 minutes, then put them straight into the oven. I am DELIGHTED to know this trick, and to share it with you. Enjoy!
In other news, do I say every single season that “this is a great season for books?” I’m pretty sure I do, but for real, this season definitely, definitely is!
5 Books I’ve loved recently:
The Upstairs Delicatessen This is a wild, delightful ride about the joys of reading and eating—extremely up my alley, with evocative, smart, funny writing.
Company The subtitle is “The Radically Casual Art of Cooking for Others” so you know I’m going to love it, and I really do—she’s doing beautiful food with a very local (Midwestern!) sensibility, with a gracious, expansive approach to gathering. LOVE.
Big Heart, Little Stove I loved Erin French’s memoir, and I kind of have a thing for all things Maine. This is such a gorgeous book.
Everything, Nothing, Someone WOW. A fascinating, terrifying, beautifully-written memoir—with lots of great NYC details, if you like that kind of thing (which I do!).
The Running Grave The 7th book in the Cormoran Strike Series, which I love. I’m very into series—I like getting to know a set of characters and their world—and this one is written by JK Rowling under the pseudonym Robert Galbraith. Every one in the series is good, and this one is no exception.
5 Meals I’ve loved recently:
Union Square Café How is it that I’ve never been to the Union Square Cafe? It’s an absolute legend, and now I understand why. Before all the craziness of Halloween, I had the loveliest lunch with a new friend, and every bite was delicious. Danny Meyer and his team hit that sweet spot of warmth and elegance just perfectly.
L’industrie WV L’Industrie, the celebrated Williamsburg pizza spot, opened a West Village outpost last week, and William and I stopped in to try it…there was a line down the block & lots of excitement, and we 100% over-ordered AND got pistachio gelato while we waited for our pizzas, and then we took our pizzas home on the bus because Henry wanted some, too…and after all that, the verdict is: WORTH IT. Delicious pizza—one of my favorites in the city, and a really fun vibe, too.
Tacos Ramirez I love Greenpoint, and on one of the last late-summer-ish days, I met a friend at this very tiny taco spot…the only thing on the menu is tacos, but they are PERFECT. If you’re a taco-purist, put this on the list.
Mary’s Fish Camp Aaron and I love this stretch of the West Village—so charming and picturesque, and I love any place with coastal/beach-y style. The smoked trout dip with cornichons is a must-order, and we definitely recommend sitting outside.
Pasquale Jones I’d been here a couple years ago, but went back recently when an old friend came to the city for the day, and I’d forgotten how good it is. Really great pizzas, serious wine list, and definitely get the leeks with parmesan and walnuts. Very cozy on a rainy day—this would be a very good date spot.
One More Thing:
Telos is an organization our family has known, donated to, traveled with, and learned from for more than a decade. To say we trust them—especially in a sea of misinformation and propaganda from so many directions—is an understatement.
They’re dear friends who have been doing the good/hard/slow work of peace in Israel and Palestine for many years, and they’re putting our help and support to very important, very timely use with long-term partners on the ground right now.
If you’re feeling (like I often am these days) frustrated by the mixed messages and boomeranging media coverage, keep going back to Telos for a grounding, wise voice—and keep donating, keep sharing, keep calling your reps.
XO—S