Sweet treats: throw a Halloween party full of not-so-scary surprises - Food

Sunset, Oct, 2002 by Charity Ferreira

Per cupcake: 376 cal., 48% (180 cal.) from fat; 4.2 g protein; 20 g fat (12 g sat.); 46 g carbo (0.88 fiber); 323 mg sodium; 88 mg chol.

Orange cream cheese frosting. In a bowl, with a mixer on low speed, beat 6 ounces cream cheese and 6 tablespoons butter, both at room temperature, until well blended. Beat in 1 1 1/2 cups powdered sugar, 1 tablespoon finely minced orange peel, and 1/4 to V2 teaspoon orange extract until smooth.

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Small, holiday-themed boxes were used to hold candy for trick-or-treaters around the turn of the last century. They are valued by collectors today, but you can make a modern version for a fraction of the cost. Designer John McRae of San Francisco's Every Days A Holiday, an expert on the containers, shares the secret of making candy cones:

1. Cut out a circle of construction paper-ours measures 12 inches in diameter. Cut the circle into quarters.

2. Use a small paintbrush dipped in glue to draw a Halloween motif in the center of one quarter-circle. Sprinkle fine-grain glitter over it and allow it to dry.

3. Roll the quarter-circle into a cone, using glue or transfer tape to secure the end.

4. Next, cut our a slightly larger circle of tissue paper and quarter it. Roll one quarter-circle into a loose cone, drop it into the construction-paper cone, and secure with glue.

5. Fill the cone with candy. Tie the tissue paper closed with raffia or string.

Mary Jo Bowling