k eep one step ahead of so trendy, gosh-darn cute candy bars and create a honey of a reception with off-kilter, in-house sugar shacks. The trick is to give your young-at-heart guests all their unpretentious taste buds ever dreamed of, without encouraging their best pigs at the troth impression. As long as you have an arena of aesthetic finesse up your sleeve, your hallows eve inspired treats will e

y ou can shoot for decadence and scale a spiffy patisserie down to size, stick it in the corner and rock the richest petit fours you can get those eager little paws on – everything from individual pumpkin crème-brulees to bite-size, flourless chocolate cakes. Or, you can go easy on your queasy belly. Indulgence dipped in a cream cheese ganache is a beautiful thing, but if an infinite-course meal

f ood fads may come and go, but a touch of confectionous class is for life. Hence, the delish magnificence that is the macaron. If the Greek word for ‘blessed’ is ‘makarios,’ then this is most definitely the niblet of the angels. The macaron of Paris is considered a delicacy - its batter composed of finely ground almonds, a snowy cascade of sugar, and feathery peaks of egg whites. Once the

w hether it costs you an arm and a leg or just a night of baking with the gals, a midnight sweet table just might be the ultimate in feel-good decadence. The combination of the dark sky and the dark chocolate is bound to make you feel sumptuously romantic. However, a nice way to set your table apart is by adding a touch of exoticism. Whether you’re looking to appease your Canadian in-laws, harmon