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by Kelsey King

Photography by Sarah Kert

Halloween inarguably brings to mind two very specific images: costumes and candy.

In college, this imagery expands to include the concept of "Halloweekend." October 31 no longer equates to a single bone-chilling night of elaborate disguise; instead, it signifies somewhat of an extended nocturnal celebration.

The single downside aging brings to this holiday? It is no longer socially acceptable to knock on strangers' doors for free nougat.

“Now, my favorite thing about Halloween is the weekend of partying,” said Anneka Choi (CAS ’16). “I love candy, though. When I was little, it was about getting candy around the neighborhood, but I can’t do that anymore. I’m too old!”

The solution is simple: endless flows of individually wrapped sugar bombs cascading down stairwells and off beer-pong tables alike in the warm oases of rat city apartments.

That is, unless if you want to impress a house packed with synthetic cat tails and plastic law enforcement uniforms—which you most certainly do. Complete your Betty Crocker ( costume this Halloween season with the candy-filled the recipes below for props. You’ll win best costume every night, guaranteed.

Black Cat Cake Pops


Makes: 8


-2 large store-bought chocolate cupcakes, frosting set aside

-1 cup dark chocolate or black candy melts

-1 tablespoon coconut oil

-8 Straws (plus more for cat ears)


  1. In a large bowl, mash cupcakes and half set-aside frosting with hands until mixture resembles a smooth fudge; discard remaining frosting

  2. Roll mixture into 1-2 tablespoon-sized balls and place on a greased cookie sheet

  3. Insert full straw into top center of each cake ball, then cut small pieces of straw into shape of cat ears and stick into cake balls; refrigerate 1 hour

  4. Microwave chocolate, stirring every 30 seconds until melted; stir in coconut oil

  5. Remove cake pops from refrigerator and dip in chocolate

  6. Place in freezer until chocolate hardens, about 45 minutes

  7. Store at room temperature

Halloween Bark


Serves: 12


-1 package white chocolate chips

-1 package Oreos, crushed

-Various Halloween candy of choice (such as Reese’s, M&M’s, Hershey bars and KitKats)


  1. Microwave white chocolate, stirring every 30 seconds until melted; set aside

  2. In large bowl, combine broken Oreos with candy

  3. Spread half of Oreo-candy mixture on parchment-lined cookie sheet and coat with ½ package melted white chocolate

  4. Mix with a spatula until candy is coated; press into even layer

  5. Spread remaining white chocolate on top and cover with remaining Oreo-candy mix

  6. Let bark harden at room temperature for 1-2 hours

  7. Cut into jagged pieces and serve

  8. Store at room temperature

Pumpkin Spice Cupcakes

Makes: 24

“Halloween-related anything needs a little something ‘pumpkin spice’ now,” said Lydia Tao (CAS ’17). “I love pumpkin spice, but unfortunately I have too much self-respect to order a PSL or anything else pumpkin spice-flavored in public because ‘basic.’ Pumpkin spice cupcakes at a party solve the ordeal I create for myself and everybody wins. […] Honestly, though, who doesn’t secretly love pumpkin spice?”



-3 egg whites

-1 ½ cup whole milk

-3/4 cup pumpkin purée

-1 teaspoon vanilla extract

-1/2 tablespoon pumpkin spice

-2 cups sugar

-3 cups flour

-2 teaspoon baking powder

-1/2 teaspoon baking soda

-1 teaspoon salt


-1/2 pound of cold butter

-1/3 pound of shortening

-1 pound of confectioners’ sugar

-1 teaspoon vanilla

-1 tablespoon pumpkin spice

-Candy of choice (optional)


  1. Preheat oven to 350˚F

  2. In large bowl, combine first four ingredients whisk until well- incorporated

  3. Add remaining cupcake ingredients to wet mix; whisk until well-incorporated and continue until batter becomes smooth and homogenous, free of chunks

  4. Divide into cupcake pans, filling about halfway

  5. Bake 15 minutes, or until just golden on cupcake tops

  6. Remove from oven and set aside to cool

  7. Place cold butter in mixing bowl; using hand, mash until slightly softened, about 1 minute

  8. In four stages, add confectioners’ sugar to the butter, fully incorporating each time sugar is added

  9. Beat the butter and confectioners’ sugar for 5 minutes on high, or until the mixture begins to lighten in color and increase in volume

  10. Add shortening and beat for another 5 minutes

  11. Add vanilla and pumpkin spice; beat until fully incorporated

  12. Once cupcakes are room temperature, frost with knife or piping bag

  13. Sprinkle tops of cupcakes with pumpkin spice and decorate with candy of choice (optional)

  14. Store in refrigerator

*Recipes by Sarah Kert ()

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