It's October 1st! Let the merrymaking commence!

I love October! It's the month of all things pumpkin, leaves turning gorgeous hues and fluttering down like colorful snowflakes, spooky stories and best of all, Halloween.

So once again, I've invited authors to take part in a month-long celebration. Don't miss out! Check back every day.

If you're an author, a few dates are still open - waiting for you!

To kick things off, here's a delicious treat. :)

Pumpkin Bread with Pumpkin Butter Cream

Ingredients
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

You can top the frosted pumpkin loaf with chopped pecans or walnuts.

Barbara Elsborg scares up some fun and goodies!

Barbara Elsborg

Cate: Please welcome Barbara to my special Halloween celebration. Barbara, please tell us a little bit about yourself.

Barbara: I’m insanely rich, beautiful, talented—oh no sorry, that was a dream. I’m a full time writer glued to my laptop to the despair of my husband. Difficult decision over what to save in case of fire, flood, tornado, avalanche… Better not confess to that one. I write contemporary and paranormal erotic romance and suspense stories with a mix of MF, MM and MMF and a touch of humor.

Cate: As you know, I’m a huge fan of your stories! What do you love most about Halloween?

Barbara: I love fun food! See pictures of my daughter’s creations! I’m always on the look out for different things to make. Or for her to make!

Cate: Those are so creepy-cool and fun! Do you have a favorite memory of a Halloween past?

Barbara: When my kids were little, I did a Halloween party in the village hall and made up a play with puppets. I made all the puppets too – witches and wizards and ghosts and built a theatre out of the climbing frame. 25 kids age 7 to entertain and it was the best party I ever did!

Cate: Impressive! Have you ever had an unusual experience you couldn’t explain?

Barbara: Getting pregnant. I’ve no idea how it happened. Twice too! Amazing.

Cate: Ha! No comment. :) What frightens you the most?

Barbara: Those films when you know the monster-vampire-werewolf-shark is waiting to get the hero or heroine and I can’t watch.

Cate: I hear you! Ever gone on a ghost tour? Or ghost hunting on your own?

Barbara: Are you crazy! I’d totally freak out. I’ve done the Jack the Ripper tour and that was creepy enough. I can’t cope with the idea that I might see a ghost.

Cate: Any favorite Halloween recipes you’d care to share?

Barbara: Not a recipe as such but I saw a great thing on the internet the other day – put jelly – gello is it? – into straws with the bendy bits and when it sets, you warm them and squirt them out and they look like worms. Yum. Or not.

Cate: My grandboys would love that. Tell us about your latest release, and where readers can find it online.

Barbara: Perfect Trouble – is the story of a wolf in hiding and a fairy who’s always in trouble. It’s due for release on the 15th November but can be pre-ordered now at a discount.

http://www.total-e-bound.com/product.asp?strParents=&CAT_ID=&P_ID=2396

Cate: Care to share a blurb or excerpt?

Barbara: The Blurb!

Unwilling to forgo final respects even from a distance, Jinx sneaks to the funeral of a mother she hasn’t seen for fifteen years, and lands in the worst trouble of her life. The alpha of the Washburn Valley pack never stopped searching for her and now he has Jinx, he’s not going to let her go. She’s extraordinary breeding material—a super wolf in every way; fast, smart and an exceptional shifter—but she’d rather eat her own eyeballs than mate with him. She just needs to figure out a way to escape.

Jonah’s been in trouble all his life. The faery is currently under an indenture punishment for theft, but the idea of doing an extraction from the Washburn Valley pack fills him with dread. The wolves know his face, know he stole their gold and if they catch him, they’ll eat his guts, with or without ketchup. But saying no when he’s ordered north isn’t an option. His plan to get into the compound works, but that’s the only thing that does. He’s staked and wrapped in iron without even getting a glimpse of his target.

For a pair born to trouble, a shifter and a fairy could be perfect for each other, if only they survive long enough to do more than run.

Cate: What inspired you to write about the theme?

Barbara: I liked the idea of using the names Jonah and Jinx in the same tale – thought about how much trouble the pair could get into and the story ran from there. I like writing paranormal stories and it seemed ages since I’d had my last one published. As Jonah works for a paranormal agency, I thought I could write a mini series if readers like this one. Let me know!

Cate: Can't wait to read it. Anything else you’d like to share?

Barbara:  My husband cuts my hair but I just trimmed it myself and I’ve made a mess of it. Oh – did you not mean that?

Cate: You always look great!

You lucky readers - Barb has a giveaway!

Barbara:  Because Perfect Trouble isn’t available yet, I can’t offer a copy of that but I’d like to offer one lucky commentator an ecopy of any one of my paranormal books. See my website for details  www.barbaraelsborg.com  

The Consolation Prize

Falling For You

Lightning in a Bottle

The Misfits

Fight to Remember

The Small Print

Just One Bite

Cate: Thanks for being my guest, Barbara! Hope you have a happy Halloween!

A festive cookie for your holiday table

My mom used to make these cookies for the holidays. They're great for any occasion, really, but they do look festive during the holidays.

Italian Anisette Cookies

Cookie Ingredients

1/2 cup butter, softened

1/2 cup sugar

3 large eggs

2 teaspoons anise extract (or almond extract)

2 1/2 cups all-purpose flour (may need up to 3 cups)

1 tablespoon baking powder

2 -3 tablespoons milk 

Icing Ingredients

2 cups confectioners' sugar

3 tablespoons milk

1/8 teaspoon anise extract

sprinkles

Directions

Preheat oven to 350 degrees. For best results, line cookie sheets with parchment paper.

For cookies, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. Add anise extract.

Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).

Use a teaspoon to make simple round drop cookies - use wet fingers to pat any rough edges.

Bake cookies 10-12 minutes. They won't be brown but the insides will be soft and cake-like.

For icing: mix sugar, milk and extract to make a sugar glaze.

Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.

Allow icing to harden overnight; then store in air-tight containers or freeze.

And... gobble 'em up!

Delectable goodies for your Halloween bash

Who knew Martha Stewart had a dark side? She’s a ghoul after my own heart, with these creepy recipes!

Black Bat Wings
Serves 8 to 10 as an appetizer
• 1 cup soy sauce
• 1/4 cup plus 2 tablespoons oyster sauce
• 1/4 cup light-brown sugar
• 1/4 cup black bean sauce
• 1 teaspoon black paste food coloring
• 20 large whole chicken wings with tips
Directions
1. In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.
2. Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.
3. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
4. Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.


Ladies’ Fingers and Mens’ Toes
Makes 4 dozen
• Red or green food coloring (optional, for fingers)
• 24 blanched almonds, halved lengthwise
• 2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
• 1 tablespoon sugar
• 1 package active dry yeast (1/4 ounce)
• Vegetable oil
• 5 to 6 cups all-purpose flour, plus more for work surface
• 1 tablespoon coarse salt
• 2 tablespoons baking soda
• 1 large egg
• Sea salt
• Fried rosemary (optional, for toes)
Directions
1. Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
3. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
4. Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
5. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

If you need some assistance with your digits, Martha has an instructional video here.


Sinister Salsa
Makes 3 cups
• 1 can (15 1/2 ounces) black beans, drained and rinsed
• 1 1/2 teaspoons coarse salt
• 1/2 large white onion, finely chopped
• 1 teaspoon minced jalapeno chile (seeds removed, if desired)
• 1 1/2 teaspoons minced chipotle in adobo
• 1 small clove garlic, minced
• 2 tablespoons plus 1 teaspoon fresh lime juice (from 1 to 2 limes)
• 2 ripe avocados, pitted and peeled
• 1/4 cup chopped cilantro
• Blue corn tortilla chips, for serving
Directions
1. Combine beans, salt, onion, jalapeno, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve immediately, with chips.



Little Devil Cupcakes

To make this delicious devil, you'll need two red gumdrops, red licorice for his arms and tail, black licorice for ears and beard, and two black sprinkles for the eyes.
A black candle serves as this trickster's flaming staff.





Spider Cupcakes
Makes 5 dozen mini cupcakes
• One-Bowl Chocolate Cupcakes
• Black sanding sugar
• 1 bag cinnamon candy
• 1 bag marshmallows
• 1 bag black licorice
Directions
1. Pour batter from chocolate cupcake recipe into 2 1/2 mini muffin tins with paper liners.
2. Ice mini cupcakes with vanilla buttercream and coat icing with black sanding sugar. Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.


No recipes provided for these werewolf cupcakes, but they’re so cute I thought I’d include them.

I’m sure they’re easy to replicate - squirt some frosting to resemble fur, add some eyes. And devour!

To get the full effect (on this or any other photo), click on the pic for a larger view.


For those 21 and older, a steamy little drink will wash down those appetizers.


Sinister Cider
Makes 1 cocktail
• Fine black sanding sugar
• 1 lady apple, chopped
• 1/2 lime, cut into wedges
• 1 ounce maple syrup
• 1 ounce apple cider
• 2 ounces vodka
• Ice
• Club soda
• 1 thin crosswise slice lady apple, for garnish
Directions
1. Moisten the rim of a martini glass with water. Place sanding sugar in a saucer and dip rim of glass in sanding sugar to coat; set aside.
2. In a cocktail shaker, muddle together apple cubes and lime wedges. Add syrup, cider, and vodka; fill with ice. Cover and shake until well combined. Strain into prepared martini glass; top with club soda. Garnish with apple slice and serve.
From The Martha Stewart Show, October 2009


Black Lagoon Cocktail
• 4 ounces vodka
• 2 ounces Rosemary-Lemon Syrup Recipe
• 2 teaspoons fresh lemon juice
• Licorice Ice Cubes Recipe
Directions
1. Combine vodka, syrup, and juice in a cocktail shaker, stir to combine. Add seltzer, and divide between two glasses filled with licorice ice cubes. Serve immediately.





Bubbling Cocktails
I actually mentioned these drinks in my recently finished fantasy, The Magic of Lavender. I just began shopping for a suitable pub for it, so wish me luck!
These beverages (actually kiwi-based refreshers) look pleasingly poisonous in any glass, but, perfectionist that she is, Martha suggests serving in chemistry flasks, available online from lab suppliers for a few dollars apiece.
1. In a glass measuring cup, pour 1 cup boiling water over 1 cup sugar. Stir until sugar has dissolved; refrigerate until cool.
2. Puree 2 cups packed mint leaves (1 small bunch) with 1/4 cup cooled syrup in a blender. Add 6 peeled, quartered kiwis, and blend until just smooth. Add remaining syrup.
3. Pour through a cheesecloth-lined fine sieve into a pitcher; discard solids. Stir in ice and 1 liter sparkling water or club soda. (For a cocktail version, add 1 cup vodka.) Pour into flasks, and serve with straws. Makes 8 drinks.



The Halloween magic continues tomorrow! More great guests scheduled in the weeks ahead, so be sure to check back.