Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Walnut Squares

 

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. 

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), Remembrance Day (Canada/World, November), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish) and Diwali (Hindu, mid-October/mid-November, movable).  

I've said optional for the caramel sauce because honestly you don't need it to devilishly devour one of these squares however I found it an absolute must as it gives them such a luscious bewitching sweetness, so scrumptious and wicked! They did not last long around our house, with many, including myself preferring these squares over a slice of pumpkin pie. Perfect for Samhain / Halloween celebrations. 

Samhain Blessings and Happy Hallowe'en! 

Pumpkin Walnut Squares

----------------------------------------------------------------------------------

1 3/4 cups all purpose flour

1/3 cup white sugar

1/3 cup packed dark brown sugar

1 cup cold butter, cubed

1 cup chopped walnuts

2 large eggs, room temperature and lightly beaten

1 can (398 ml / 15 oz) solid packed pumpkin

1 can (300 ml / 14 oz) sweetened condensed milk

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground all spice 

1/2 teaspoon salt

Icing sugar, optional

caramel sauce, optional

Preheat oven to 350ºF (180ºC).

In a medium bowl mix the flour, sugars together. Cut in the butter until crumbly, it should resemble an oatmeal texture. Stir in the walnuts. Reserve 1 cup of crumb mixture for topping and press the remaining crumb mixture on the bottom and half way up the sides of a 9 x 13 inch rectangle baking dish.

In a large bowl beat the eggs, pumpkin, condensed milk, cinnamon, nutmeg, all spice and salt together until smooth. Pour onto the crust and sprinkle with the reserved crumb topping. 

Bake for 50 to 55 minutes or until golden brown. Cool slightly on a wire rack. Cut into squares and lightly dust with icing sugar and drizzle caramel sauce over top before serving. The squares are best served warm however they may be refrigerated and served cold. Leftovers should be stored in an air tight container and stored in the fridge.   

Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Walnut Oatmeal Cookies ~

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish)   

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

These densely rustic pumpkin cookies honour Samhain in such a spirited spiced seasonal way.  

Pumpkin Walnut Oatmeal Cookies

---------------------------------------------------------------------------------------

3/4 cup butter, softened

1 cup sugar 

1 egg

1 1/4 cups canned pumpkin

1 1/2 cups unbleached all purpose flour

1 3/4 cups rolled oats

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon ground ginger

1 teaspoon cinnamon

1 cup chopped walnuts

dark chocolate,  melted, for decorating

Preheat oven to 400ºF (200ºC) and line a baking sheet with baking parchment paper.

In a large bowl cream together the butter and sugar. Add the egg and beat well. Add the pumpkin and stir to combine.

In another bowl combine the flour, rolled oats, baking soda, salt, nutmeg, ground ginger and cinnamon, add the chopped walnuts and stir together. 

Add the flour mixture to the pumpkin mixture. The dough with be sticky and thick. Drop by teaspoonfuls of dough onto the prepared baking sheet. Bake for 10 to 15 minutes or until done. Remove from baking sheet and allow to cool on a wire rack.

When completely cool. Melt the dark chocolate in the microwave and drizzle over top of the cookies. Decorating them with drizzled chocolate isn't necessary however it just adds that hint of sweetness and darkness to this delicious festive cookie.     

Samhain ~ All Hallows Eve ~ Halloween ~ Barmbrack

 

Samhain - All Hallows Eve - Halloween - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. All harvest has been completed, the cycle of birth and growth is at an end. The skies are turning grey, the leaves have fallen from the trees and the garden is bare, seeds that are buried deep into the earth will retreat, lie dormant waiting to germinate. 

Death is a reoccurring theme at this time, boundaries dissolve... all is laid bare and the veils between worlds are at their thinnest. It is a time to honour and hold offerings to our ancestors and the dead. Other festivals during this time are: Hallowmas (Martinmas), Day of the Dead, All Saints' Day, All Souls' Day and another Celtic tradition, Feast of the Dead.   

Samhain is a magical time. As the dark half of the year commences, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time to rest and reflect as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness is fertile with potential and growth.  

Herbs, plants and flowers associated with Samhain are Rosemary, Sage, Thyme, Mint, Bay Leaves, Heather, Calendula, Marigolds, Nightshade and Acorns. Animals are bats, cats and dogs. Colours are black, brown, orange, purple, red and golden yellow. Foods associated with Samhain are apples, pumpkin and pumpkin pie, beets, turnips, hazelnuts, corn, gingerbread, pomegranates, cider, herbal teas and pork dishes.

Activities to celebrate on your own or with family and friends are: carve a pumpkin, bake or cook with seasonal festival ingredients, celebrate with a bonfire, wear a costume, host a celebratory feast, divination, light candles in Samhain colours and reflect, connected and surround yourself with nature and the darkness. 

Barmbrack is a traditional Irish cake made at this time. It's not as rich as Christmas fruit cake and appears more like bread with dried fruit in it. It is said that charms such as a dried pea, a ring, a penny or a small twig were added to the Barmbrack batter and indicated a fortune, either good or bad, to whom ever found one in their baked slice. 

If wanting to add charms to Barmbrack just individually wrap whatever charms you choose in baking parchment paper and insert them into the cake batter before baking. 

                                                                                   

Barmbrack

--------------------------------------------------------------------------

1 3/4 cups raisins

1 3/4 cups sultanas

1/4 cup citron peel

1 cup dark brown sugar, packed

2 cups hot strong black tea, like Irish breakfast 

3 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon mixed spice 

2 eggs, beaten

In a medium bowl combine the raisins, sultanas, citron peel and sugar. Pour the hot tea over and stir to combine, cover with a lid or cling film and allow to stand at room temperature overnight. 

The next day...

Preheat the oven to 350ºF (170ºC). Butter and lightly flour a deep 9 inch cake pan and line the bottom with baking parchment. 

In a large bowl, whisk together the flour, baking powder and spice. 

Fold in the fruit mixture, followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.

Pour the batter into the prepared cake tin. 

Bake for 80 to 90 minutes or until the cake is a lovely golden colour and springs back when gently pressed. Allow the cake to cool in the tin on a wire rack for 20 minutes, then turn it out onto the rack to cool completely. Slice and serve with lashings of butter.

Substitutions: fresh lemon and orange zest for the citron peel. Pumpkin pie spice for mixed spice or create your own by mixing together 1/4 teaspoons of each: cinnamon, nutmeg, cloves and ginger. 

Soul Cakes

Soul Cakes are traditionally made on November 2nd for All Soul's Day or for those observing ancient Celtic or Pagan festivals, Samhain, on November 1st. I like to make them anytime between October 29 and November 3rd and especially this year as there will be a full moon on Halloween and the veil will be even more thin and this offering, packed with currants and mixed spice, is another way to remember those who have passed on and mark the beginning of winter during Hallowtide. 

An old Soulers rhyme... 

A soul, a soul, a soul cake, 

Please good missus a soul cake, 

An apple, a pear, a plum or a cherry,

Or any good thing to make us merry.  

Soul Cakes

--------------------------------------------------------------------------

2 cups flour (almond and oatmeal flour make good substitutes)

2 teaspoon mixed spice

1/4 teaspoon salt

1/2 cup currants

1 stick (1/2 cup) butter

2 egg yolks   

1/2 cup sugar or maple syrup

1 to 2 tablespoons milk

Preheat oven to 350ºF/180ºC. Line a baking tray with baking parchment paper. Set aside. 

In a bowl add the flour, mixed spice, salt and currants. Stir to combine.

In another bowl cream together the butter and sugar using a hand held mixer on medium high speed. Beat in the egg yolks, one at a time. Add the flour mixture to the butter mixture and beat until the mixture crumbles. Gradually add enough milk until a soft dough forms.

Turn the dough out on a flat surface and knead until it is uniform. Form the dough into flat cakes, you may use a 2 inch round biscuit cutter if you wish, and using a knife mark each with a cross. Place on the prepared baking sheet and bake for 10 to 15 minutes until golden brown. 

Notes : almond flour and oatmeal flour make good substitutes for flour.