Chocolate Holiday Cookies (Provided photo — Yvona Fast)

The leaves are falling, revealing more and more bare branches. The days are short and nights are long. We’re almost halfway through autumn.

We fight the encroaching darkness with sweets. Typical autumn flavors include apple, pumpkin, caramel, cinnamon and toffee.

Tuesday, Oct. 31 is Halloween — also known as All Hallows Eve. Nov. 1 is All Saints Day and Nov. 2, All Souls Day. The first two days of November are celebrated in many countries as el Dia de los Muertos, or the Day of the Dead. In some countries, it is customary to visit cemeteries and decorate graves of deceased relatives or friends. These first days in November honor our deceased and recognize that death is part of life.

Around the globe, different countries and regions have special foods served on these days. For example, in the Piedmont and Liguria regions of Italy, ceci con le costine, a soup made with chickpeas, celery, carrots, onions, tomatoes and pork ribs, is typical fare for Nov. 1. In Mexico, the Day of the Dead (Dia de los Muertos) is celebrated with chicken mukibil, as well as the traditional bread, pan de muerto, churros, tres leches cake and caramel flan.

In our United States, that is usurped by Halloween festivities, filled with candy and costumes. Although in Colonial times Halloween was more of a harvest festival, today it ushers in the season’s sweet, sugary treats. Taffy, butterscotch, caramel or fudge candy are common.

According to the National Confectioners Association, Americans spend almost $7 billion each year on Halloween candy, making it the holiday that ranks highest in candy sales. The top choice among trick-or-treaters is bite-sized chocolates.

Thanksgiving, with its delicious pies, will be here soon — followed by Christmas candy canes, chocolates and other special treats.

Today it has become unacceptable to hand out home-made treats or fresh fruit. But you can still make homemade treats to serve at parties. We all know that candy is not a healthy food — bite-sized goodies can help make the portions small. Always remember that candy and cookies are treats, not part of your daily diet.

Every family and every region has their own special celebratory fare. What special foods will you be eating or serving this week?

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Autumn Latte

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Ingredients:

2/3 cup whole milk (or half and half if you want it richer) — use more milk if you like it creamier

3 tablespoons pumpkin puree

1 Tablespoon maple syrup or honey (more if you like it sweeter)

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2/3 cup strong brewed coffee

Whipped cream for topping (optional)

Directions:

Place milk, pumpkin puree and maple syrup in a saucepan. Blend with immersion blender (not necessary but it will make it more frothy and help break up any pumpkin).

Heat over medium heat, whisking, about 5 minutes or until steamy. Add vanilla and spices, and continue whisking a minute or two longer for the spices to dissolve.

Once the milk is frothy, pour into your mug, and add the coffee. Top with whipped cream and an additional sprinkling of cinnamon, if desired.

Serves 1.

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Chocolate Holiday Cookies

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Ingredients:

1/2 cup butter

1/3 cup sugar

1/3 cup brown sugar

1 teaspoon vanilla extract

1 egg

1 cup flour

1/2 cup cocoa

1 Tablespoon potato starch or corn starch

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup white chocolate chips

1 1/2 cup Halloween M&Ms

Candy eyeballs, for garnish

Directions:

Remove butter and egg from fridge so they are room temperature when you’re ready to use them.

Line baking sheets with parchment paper.

Preheat oven to 350 degrees F.

Cream butter and sugars until light and fluffy. A stand mixer with a paddle attachment works well for this.

Beat in egg and vanilla.

In another bowl, mix the dry ingredients: flour, cocoa, starch, salt, baking soda and baking powder.

Add dry ingredients to the wet and beat well with the mixer. The dough should be a little sticky.

Fold in 1/2 cup of the chocolate chips and 1 cup of Halloween M&M candies. Reserve the rest for garnish.

Drop balls of dough onto prepared cookie sheet, spacing them 2 inches apart. Sprinkle with the garnish ingredients — candy eyeballs, M&Ms and chocolate chips.

Place in oven and bake until puffy and soft, about 12 minutes.

Remove from oven and allow to cool on cookie sheets for 5 minutes. Then remove to wire rack and cool completely.

Makes 1 dozen large cookies or 2 dozen small cookies.

Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers Market,” Yvona Fast lives in Lake Clear and has two passions: Cooking and writing. She can be reached through her website, www.wordsaremyworld.com; by email at writeyvona@gmail.com, or on Facebook as Author Yvona Fast.