HAPPY HALLOWEEN!
While trick-or-treating has been a tried and true modern Halloween tradition, historians say the origins of kids begging their neighbors for food may date back to ancient Celtic celebrations or even a long-lost Christmas custom. Halloween customs, such as wearing disguises to ward off ghosts and offering food to appease malevolent spirits, were brought to Canada in the mid-to-late 1800s by Irish and Scottish immigrants. North America’s first recorded instance of dressing in disguise on Halloween was in Vancouver, British Columbia, in 1898, while the first recorded use of the term trick or treat was in Lethbridge, Alberta, in 1927.
Every Halloween, children on the hunt for candy dress up in costumes, knock on doors and ask homeowners the infamous question: ‘Trick or Treat?’
Lethbridge historian Belinda Crowson said research has confirmed the term ‘Trick or Treat’ was first documented in the Lethbridge Herald on Nov. 4. 1927.
Hallowe’en provided an opportunity for real strenuous fun. No real damage was done except to the temper of some who had to hunt for wagon wheels, gates, wagons, barrels, etc., much of which decorated the front street. The youthful tormentors were at back door and front demanding edible plunder by the word ‘trick or treat’ to which the homeowners gladly responded and sent the robbers away rejoicing.
Crowson says Oct. 31 in Lethbridge used to be a big night of pranks, saying kids would take part in ‘gate night’ where they’d remove gates from yards and hide them around the city. The occasional outhouse was also moved on Halloween night, sometimes onto a streetcar track for it to be pushed down the route by the unknowing driver.
Alberta’s known for many things: the Rocky Mountains, the oil industry, the Calgary Stampede. But you wouldn’t think that it’s also home to one of the most beloved Halloween traditions, that is, trick-or-treating.
Having lived in Lethbridge years ago, for about 25 years, I was not aware that the term trick or treat had originated there until I stumbled on it when I was doing some research … who knew!!
Nevertheless, Halloween has rolled around again so here’s a few treats to enjoy.
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- 1/2 cup light brown sugar
- 1/2 cup butter,
- 300 ml condensed milk
- 100 gm milk chocolate
- 25 gm white chocolate
- 2 cups rice crispy cereal
- 88 candy eye balls
- 2/3 cup flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1 cup sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter
- 1/4 cup oil
- 1 tsp pure vanilla extract
- 1 1/2 Tbsp hot water
- 227 gm (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- Orange food gel
Ingredients
Caramel / Chocolate & Rice Crispies
Halloween Brownie Bites
Cheesecake Layer
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- Place a heavy bottomed, non-stick pot, over a larger pot of boiling water. To the top pot add condensed milk, butter & brown sugar. Stir until combined, bring the mixture to a gentle boil, stirring continuously for a full 5 minutes. Add the milk & white chocolate & continue stirring until melted.
- Turn off heat under the boiling water. To the caramel/chocolate add shortbread crumbs & rice crispy cereal. With a rubber spatula, combine mixture.
- Keeping the pot over the hot water so the mixture doesn't harden to fast, scoop into small balls to form 'eyeballs. Place on a parchment paper lined tray. The scoop I used made about 44 balls. Press candy eyeballs into chocolate balls. If they aren't sticking well, dip them into a bit of white corn syrup first.
- Preheat oven to 325 F. Line 30 mini cupcake tins with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, cornstarch & salt. Set aside.
- Using a mixer, beat sugar & eggs on high speed for 5 minutes, until it becomes light & pale in color. Melt the butter & add it along with oil & vanilla. Mix on low until combined. Slowly add dry ingredients, continuing to mix on low speed until combined. Put aside about a 1/4 of a cup of the brownie batter to use for decorating. Place a small scoop of brownie batter in each of the mini muffin cups.
- In a medium bowl, beat cream cheese, sugar & vanilla extract on high speed for 1 minute. Add the orange food gel & mix until desired color. Then add the egg & mix on low speed. Place a Tbsp of cheesecake batter on top of the brownie batter. Add the 1 1/2 Tbsp HOT water to the remaining 1/4 cup of brownie batter & whisk until combined.
- Drizzle the brownie batter over the cheesecake batter in 2 circles (per brownie). With a toothpick draw lines from the center to the outside edge, creating a spider web effect.
- Bake for about 20 minutes or until not a lot of batter remains on a toothpick when tested. Cool on a cooling rack completely. Decorate with Halloween spiders, cats, ladybugs etc. These are nice when wrapped in foil & chilled overnight.