Orange Chipotle-Spiced Pecan Mix Recipes | CookingLight.com

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The Hirshfield | St. Louis' Pin-up Bowl partners serious, classically prepared cocktails with fun, light-hearted drinks like this homage to Leo Hirshfield, creator of the Tootsie Roll, one of America's first penny candies, and a Halloween staple.

Philadelphia Fish House Punch | Cocktail historians Paul Harrington and Laura Moorhead trace this brilliant orange cocktail back to 1732, when Philadelphia's Schuylkill Fishing Club began every meeting with a bowl of this potent punch, which is easy to make in advance for a Halloween party.

Blood Peach Bellini | The Blood Peach Bellini was originally made using super-seasonal summer blood peaches. This variation combines Campari, grenadine and white peach puree to approximate the rare fruit’s flavor and color.

Kill-Devil Punch | Death & Co. co-owner David Kaplan spent months bidding on the vintage bowls and cups in which he now serves punches.

Blood & Sand | This classic cocktail is fruity and only faintly smoky—an approachable drink for people who aren't sure they like Scotch.

Dark & Stormy | According to a Gosling's Rum tale, this drink was invented more than 100 years ago when members of Bermuda's Royal Naval Officer's Club added a splash of the local rum to their spicy homemade ginger beer. They described its ominous hue as "the color of a cloud only a fool or dead man would sail under."

Mother's Ruin Punch | Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.

Jade Cocktail | A 20-foot waterfall plunges from Jade Bar's upstairs loft in San Francisco to its avocado-green basement. Their signature green drink gives a nod to Halloween goblins and ghouls.

Wonderlust | "I have an affinity for the past," says Jonny Raglin. Wonderlust is his tribute to cocktail ingredients that were ubiquitous a century back but rare five years ago.

Amberjack | Mixologists are adding beer to their arsenal of ingredients. Jacqueline Patterson's fruity Amberjack uses Belgian apple lambic.

Pomegranate-and-Tequila Cocktail | This festive variation on a margarita is made with pomegranate syrup, silver tequila and fresh lime juice.

Dark and Stormy Death Punch | This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs.

Barm Brack | This creamy, spiced drink honors an Irish Halloween bread called barm brack, which contains currants and raisins. Traditionally, various objects—a coin, a ring, a pea—were baked inside the loaf as a kind of fortune-telling game.

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Coconut Chocolate Candy Bars // Amazing Chocolate Desserts: http://www.foodandwine.com/slideshows/chocolate-desserts #foodandwine

Jacques Torres' dark chocolate bark studded with roasted almonds, pumpkin seeds and sunflower seeds.

Chocolate Cream Squares // More Decadent Chocolate Desserts: http://www.foodandwine.com/slideshows/chocolate-desserts #foodandwine

Chocolate Peanut Butter Swiss Rolls | Get the recipe for these best-ever mini chocolate-and-peanut-butter cake rolls from Food & Wine.

How to Make Chocolate-Covered Corn Flakes on Food & Wine. Ok to use melted chocolate chips and about 5 cups of flakes. Try adding a sprinkle of sea salt, nuts, dried fruit, and balsamic.

Halloween Whoopie Pies | Tender chocolate cake with a luscious creamy filling is great in any form, but it's most fun of all in a whoopie pie. These little cakes are dressed in their Halloween finest with orange sashes made by rolling the creamy edges in bright orange nonpareils.

Bittersweet Chocolate Truffles Rolled in Spices | Joan Coukos is a self-taught chocolatier. Her bittersweet truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices.