Hocus Pocus Day

Every October I look forward to one thing in particular - my annual date with the Sanderson sisters & watching the Hocus Pocus movies in succession while in the comfort of my Halloween decorated home + enjoying Halloween snacks. This year, I declared it Hocus Pocus Day. My day to turn on the movies, wear something witchy, and spend my entire afternoon in the kitchen making Fall treats + a Fall meal for us to enjoy at the end of the night. The menu was all pumpkin + apple with a hefty dose of Fall herbs and spices. The house smelled amazing, it was the perfect cozy day at home, and it was the perfect environment for my annual date with the Sanderson sisters.

 
 

On the menu:

  • Fall Apple Cider Spaghetts (a current favorite at our house this season)

  • a fluffy + beyond delicious Pumpkin Focaccia loaded with sage + pumpkin seeds

  • Creamy Pumpkin Pasta Alla Voldka + I used my favorite gluten free pasta (Jordan also said this was the best meal we’ve had at home all month)

  • Apple + Brown Butter Blondies - an end of the night treat that happened to be gluten free

The goal: A delicious Fall meal

And everything delivered. From drinks to dessert - it was a dream Fall set-up.

The spaghetts are light + have a spritzy vibe, and perfect to sip on while cooking. The focaccia was flavorful + pumpkin forward, and it still had the fluffy + light texture that’s signature of focaccia. Needless to say we both went back for a second piece. The flavor was perfect + bread was so soft and luscious - no butter needed! And it’s the perfect thing to mop up any extra pasta sauce.

Now there’s the pasta. It was actually the best pumpkin pasta that has ever come out of my home kitchen. Cheesy, squashy sauce that actually tastes like pumpkin mac-n-cheese with so many layers of flavor. The tomato + vodka add so much to the whole vibe, but it’s still totally pumpkin. Just luscious, and the texture of the sauce perfectly coats the noodles. Velvety + heavenly.

 
 

A day to do everything + nothing

It was all fun to make + such a perfect day to be at home. We snacked + I sipped mocktails out of my favorite Halloween glassware until it was time to switch to a cocktails. Jordan called me his little Sanderson sister the entire day, which I thoroughly enjoyed. It was a full kitchen project day that got us cooking together + still felt relaxing. Even Jordan said “we’ve got to have more days like this” - days where we do everything and nothing all at the same time. Point being that clearing the schedule to dive into an impromptu holiday at-home was a 10/10 experience and something I will absolutely be doing more of this holiday season. And Hocus Pocus Day in 2026 is absolutely happening!

For the apple cider spaghetts (recipe for each one is below)

  • 1 bottle of Miller High Life (bottle is key)

  • 1.5 ounces of Aperol

  • 1 ounce good quality apple cider (non-alcoholic variety(

  • Orange cut into segments that can fit into the top of the beer bottle

Crack open the beer + drink about 2 ounces of the beer from the bottle. Add the Aperol + apple cider to the bottle. Top with an orange slice tucked right in. It’s ready to drink!

For the pumpkin focaccia

  • 1 3/4 c. warm water

  • 1 tbsp honey

  • 2 1/4 tsp active dry yeast (more than what is in just one packet)

  • 5 c. flour (important to have a little extra on hand)

  • 2/3 c. pumpkin puree

  • 1 tbsp salt

  • 1/2 tsp nutmeg

  • 1 tbsp fresh sage, minced + 10-12 sage leaves to put on.top of the loaf

  • 3/4 c. EVOO

  • 1/3 c. pepitas, salt + roasted preferred

  • 1/4 c. parmesan cheese

  • flaky sea salt

Start by combining the water + honey in a bowl, stirring it together until the honey dissolves. Add in the yeast + let it sit for 15 minutes.

In the bowl of a stand mixer fitted with a dough hook, add in the flour, pumpkin, salt, nutmeg, and minced sage. Also add in a 1/2 cup of the EVOO. Pour in the yeast + water mixture. Mix everything together on medium speed for about 6 minutes, scraping down the sides of the bowl if needed to make sure all of the flour gets incorporated. If the dough feels too sticky, add in an extra tablespoon or two of flour to the dough. I added in about 2 additional tablespoons + the dough was still quite sticky. Transfer the dough to a lightly oiled bowl + let it sit in a warm area for at least one hour (I think we let ours sit for about 2 hours).

After the rising time, the dough should be about doubled in size. Pour the remaining 1/4 of oil into a jelly roll pan + transfer the dough to the pan. Using your fingers, spread the dough to the edges by gently pressing the dough down in the center + then out to the edges. This is the time to get the signature finger divets of focaccia into the dough. Cover with plastic wrap + let the dough rise for another hour.

Preheat the oven to 425. Uncover the dough + decorate the top with the pepitas, parmesan, and sage leaves. Bake in the oven for 20-22 minutes. The edges + top of the loaf should be lightly browned + the sage crispy.

I made sure to include plenty of pumpkin puree on my Whole Foods orders in preparation!My idea of nesting this time of year, and let me tell you it could not have come on a better day because it was cold + windy, and exactly the type of day that makes me want to hunker down inside.

For the pumpkin pasta

  • 4 tbsp EVOO

  • 1/2 c. panko breadcrumbs

  • 1 tbsp fresh thyme

  • pinch of red pepper flakes

  • 1 shallot, minced

  • 5 garlic cloves, minced

  • 1 c. pumpkin puree

  • 2 tbsp tomato paste

  • salt

  • 1/4 c. voldka

  • 1/4 c. broth

  • 1/2 c. heavy cream

  • 1/4 c. parmesan cheese

  • burrata cheese

  • 1 box of Banza protein noodles (or 8 ounces of dried noodles)

  • microgreens (for serving)

Start by making the breadcrumbs - Add 2 tbsp of the EVOO to a skillet over medium heat. Once warm, add in the Panko, 1 of the minced garlic cloves, thyme, red pepper flakes, and a small pinch of salt. Toast over medium heat until the breadcrumbs are golden brown. Transfer the breadcrumbs to a bowl + wipe out the skillet.

For the pasta sauce - Add the remaining EVOO to the skillet and return the pan to medium heat. Add in the shallot + the rest of the garlic, and saute for 3-4 minutes. Add in the tomato sauce, toast for 2 minutes, and then stir in the pumpkin. Continue to cook for another minute on medium heat, and then deglaze the pan with vodka. Once the vodka is cooked off, add in the broth, stir, and reduce the heat to medium low. Stir in the heavy cream + keep the pan over medium low heat. When the sauce is at a light simmer, reduce the heat to low. Stir in the parmesan. Cover the sauce + let it continue to cook.

Place a large pot of salted water over high heat. Once boiling, add in the pasta + cook to al dente. Add in a 1/4 cup of pasta water to the sauce and increase the heat to medium- bringing the sauce back to a simmer. Drain the pasta + add it to the sauce. Reduce the heat back to low, stir thoroughly, and cover the pot. Cook on low for another 10 minutes. Uncover the pot, top with balls of burrata that have been split, and return the lid to the pot to cook for another 3-4 minutes.

Serve the pasta in warmed bowls, being sure to get a bit of the burrata in each bowl, and top with a spoonful of the toasted breadcrumbs on top.

For the apple blondies

  • 3/4 c. butter, melted + browned (being careful not to burn the butter)

  • 1/2 c. applesauce

  • 1 1/2 c. brown sugar

  • 2 eggs

  • 1 tbsp vanilla

  • 2 1/4 c. flour (I used a gluten free flour)

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1/4 tsp nutmeg

  • salt

  • 3 honeycrisp apples, peeled + diced

For the maple glaze

  • 3 tbsp maple syrup

  • 1/2 c. powdered sugar

  • 1/2 tsp cinnamon

  • 1 tbsp almond milk (add in more a tsp at a time if the glaze is too thick)

  • flaky sea salt

Preheat the oven to 350. Line a 9x13 baking sheet with parchment + set aside.

In a separate bowl, mix the butter with the apple sauce + 1 cup of brown sugar. Used an electric mixer and mix at a medium speed until the butter + sugar is light and fluffy. Next, mix in the eggs + vanilla. Add in the baking powder, flour, spices, and a pinch of salt, mixing on low until all the dry ingredients are mixed in and then slowly increasing the speed to medium. Mix on medium for 1 minute. Add the mixture to the prepped baking pan + spread the batter evenly along the bottom of the pan.

In a separate bowl, toss the apples with the remaining 1/2 cup brown sugar. Sprinkle the apples over the dough + gently press the apples into the batter. Transfer the pan to the oven + bake for about 25 minutes. Rotate the pan after 15 minutes. The blondies should pass the toothpick test before you remove them from the oven. Let the blondies cool in the pan for at least 2 hours.

In a separate bowl, whisk together all of the ingredients for the glaze. Drizzle the glaze all over the cooled blondies. Slice up the blondies + enjoy.

Lesley ZehnerComment