(photograph by Heidi Swanson, 101 Cookbooks)

This weekend I’m going to spend some time making slightly grown up versions of treats I associate with Halloween. I feel a little sad that I’ve let so much of October pass without getting a chance to savor these things.

I’ll make the Caramel Lady Apples from Martha Stewart, these are charming and the smaller size makes them easier to eat. Lady Apples can be tricky to find. I’ve had luck at farmers markets and Whole Foods, though they tend to appear a little later in the season.

(photograph by Sarah Rael on Flickr)

I was fascinated by when I spotted this post on The Kitchen about making adorable miniture candied apple bites using a mellon baller to scoop spheres of apple and impaling them on lollipop sticks. Unfortunately the juice from the apple prevented the candy coating from setting properly. Still, Sarah had a great idea.

(photograph by Elise Bauer, Simply Recipes)

I’m also going to grab some pumpkins soley for the purpose of getting to the pumpkin seeds inside. I’ve been gathering pumpkin seed recipes:

• how to toast pumpkin seeds at Baking Bites
• toasted pumpkin seeds, includes brining the seeds, at Simply Recipes
• pumpkin seeds three ways at 101 Cookbooks
• beer seeds, “like beer nuts, but seeds”, at Hogwash
• candied pumpkin seeds at Chow
• Chow has the tip that all squash seeds work as pumpkin seeds
• this pumpkin seed candy from Martha Stewart is really delicous
• and if I’m feeling a bit more ambitious pumpkin butter and pepita granola from Smitten Kitchen

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