Here's the menu:
+ pumpkin cupcakes with cream cheese frosting and topped with candy corns, on Mary's recommendation. She's a pumpkin expert and I trust all of her recipes.
+ s'mores-on-a-stick, inspired by Annie's Eats.
+ caramel cream cheese dip with organic fuji apples.
+ kettle corn from the El Segundo Farmer's Market (thanks, mom!).
+ to toast: mulled cider.
I'll have the recipe for the caramel cream cheese dip later this week. It is a tried and true favorite, and very perfect for the season. And I've got some tips on the s'mores to share, too!