Once I hit my 30s, I found that people were less likely to give me candy when I knocked on their doors. In addition, my metabolism slowed to the point that 4000 calories worth of candy was no longer a good idea. Basically, the joy of trick-or-treating was gone. Now, for me, the best part of Halloween is the glut of horror movies on TV during the month of October.
My only salvation--what stands between me and a two pound bag of mini-Snickers--is having some enticing grown-up nibbles around. They may not be healthy, per se, but they're better than a major chocolate binge.
Some of my favorite seasonal tidbits: maple and ancho chili glazed pecans, sliced crisp apples drizzled with honey, spinach dip spiked with crunchy water chestnuts, and these little treats I have dubbed "goblin bites." They offer a wonderful balance of spicy and sweet, crispy and creamy, all in one perfect mouthful.
(Don't be alarmed the idea of jalepeno jelly. Just look for a "mild" variety. The number one ingredient is apple juice . . . there's plenty of sweet to cut the heat.)
15 mini filo shells (in your grocery's freezer case)
1/4 pound of brie, rind removed
jar of mild jalepeno jelly
Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
Cut the brie into 15 pieces. Lay the filo cups out on the baking sheet. Fill each with a piece of brie and 1/2 a tsp. of the jalepeno jelly. Bake for 8 minutes. Allow to cool a minute or two before serving.
(Note that this recipe can be doubled, tripled, quadrupled . . . it makes a great part of a holiday spread.)