Halloween is all about candy, costumes, and pumpkins—and not just carved.

I made these mini cupcakes for a pre–trick–or–treat gathering and they were a hit with both the kids and the adults. The chocolate frosting is decadent and an ideal canvas for the kids to decorate to their hearts’ content.

makes 48 mini cupcakes

cupcakes
1 (15-ounce) can of 100% pure pumpkin, such as Libby’s
2 cups vanilla cake mix, such as Betty Crocker Super Moist French Vanilla
1/4 cup vegetable oil
2 tablespoons whole milk
2 large eggs, at room temperature
2 1/4 teaspoons pumpkin pie spice

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Looking for a great way to change up your holiday menu? Try some of these fabulous appetizers, mains and desserts. Who knows, you may discover a new family favourite!

Mulled Cider and Cranberry- Kick off the holiday with this cozy drink that has a hint of cinnamon and orange.

Roasted Fennel and Potato Soup – This delicious soup is the ideal autumn inspired first course.

Barefoot Contessa’s Herb-Roasted Turkey Breast – Leave it to Ina to come up a with a fabulous main that’s perfect for leftover sandwiches!

Cider-Glazed Roasted Vegetables – Parsnips and carrots plus fresh fall herbs make this a great side dish.

Gingersnaps Dusted in Sugar – Delectable cookies that are perfect for little ones to nibble on.

Mocha Chocolate Icebox Cake – Wow your guests with this easy and refreshing cake.

Baby Pumpkin Puddings – These impressive puddings can be made a day in advance, giving you more time with your family and friends.

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Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.

Serves 6 to 8

1 whole bone-in turkey breast (6 1/2 to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

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Prep Time: 20 minutes
Cook: 1 1/4 hours
Makes: 8 to 10 servings

1 rutabaga (2 lb/1kg), peeled and cut into 3/4-inch (2 cm) cubes
4 parsnips (1 lb/500 g), peeled and cut into 1-inch (2.5 cm) cubes
1 cup (250 ml) apple cider
1/4 cup (60 ml) butter, melted
4 tsp (20 ml) minced fresh thyme
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
3 leeks (white and light green parts only), cut into 1-inch (2.5 cm) thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled

Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes.

Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-sized greased baking dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes.

Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.

Excerpted from Canadian Living: The Vegetarian Collection by Alison Kent and Canadian Living Test Kitchen. Copyright © 2011 by Alison Kent and Canadian Living Test Kitchen. Excerpted by permission of Transcontinental, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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I have a confession to make. These delicate baby puddings scented with a touch of rum and orange zest started life as the filling for my mother’s pumpkin pie. But since I don’t have Devin’s deft hand in the pastry department, I decided to skip the crust and make these sweet little desserts instead. (Though for Thanksgiving dinner Devin and I work in tandem and turn out a pie that would make Mom proud.)

The puddings can be made a day ahead and refrigerated, but bring them to room temperature before serving.

Serves 6

Pecan Brittle
1 1/2 cups granulated sugar
3/4 cup pecan halves (about 3 oz/90 g), broken in rough quarters
Pinch of kosher salt

Puddings
14-oz (398 mL) can pumpkin puree (not pumpkin pie filling), about 1 3/4 cups
3/4 cup lightly packed light brown sugar
3/4 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground mace
2 large eggs
1 1/2 cups evaporated milk (not condensed) or 18% cream
2 Tbsp dark rum
1/2 tsp lightly packed grated orange zest, preferably organic
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If you have never tried fennel soup, you are really missing out on something unique. It’s like a leek and potato soup with a bit more interest and a great silky texture that just begs for a roaring fire on a wintry day. By roasting the fennel you achieve a lovely charred flavor throughout the soup.

Serves 6

2 fennel bulbs, trimmed and coarsely chopped
1 small onion, coarsely chopped
2 tablespoons olive oil
2 garlic cloves
1 leek (white and pale green parts only), coarsely chopped
6 cups chicken stock
1 pound russet potatoes, peeled and cut into large chunks
1 cup heavy cream
Salt and freshly ground black pepper
1 bunch fresh chives, chopped (1/4 cup)

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