St. Simon’s Methodist Church: October 11th- October 31st from 9:00am-9:00pm daily
Poppell Farm, Odum, GA: October 2nd-31st from 10:00am-10:00pm including pumpkin patch, mazes, haunted trails, and hay rides
Madrac Farm, Rincon, GA: Saturdays from 10:00am- 6:00pm and Sundays from 12:00pm- 6:00pm October 2nd- October 31st
Georgia Peach World, Townsend, GA: October 1st- 31st opens at 10:00am daily
Spooks and Scares
Georgia Peach World Trunk or Treat: Saturday October 30th 5:00pm-7:00pm
Scarecrow Alley at Magnolia Manor, St. Simons Island
Trunk or Treat at Family Life Church: Wednesday October 27th 6:00pm-8:00pm
Tricks, Treats, and Pirates ahoy! at Fort King George Historic site: Friday October 30th from 5:00pm-8:00pm
Hocus Pocus Outdoor Movie Night: Queen’s Square historic Brunswick on Friday October 30th from 7:30pm-10:100pm
Jacksonville Zoo Spooktacular: October 15th-17th, 22nd-31st from 6:00pm-10:00pm
42nd Annual Candle Lantern Tour at Fort McAllister: October 15th 6:00pm
Wild Adventures Great Pumpkin Luminights: Select dates Sept. 24th- Oct. 31st
Painted Planet Pumpkin Paint Parties: Children’s October 9th 10:00am-12:00pm; Adults October 22nd 6:00pm-8:00pm
St. Mary’s Scarecrow Stroll: Sunday October 24th at 1pm
Incacheetoo Plantation Fall Fun: Saturdays 11:00am-7:00pm and Sundays 1:00pm-6:00pm
Fall Festival at The Farm at Oakland North: Sunday October 31st 1:00pm-4:00pm
Halloween Spooktacular at Glynn Place Mall: October 31st 5:30pm-8:30pm
Screams 4 Dreams Haunted Forest at I-95 Toyota and Scion: October 29th-31st from 7:30pm to close
Haunted Hayride through the Forest at Weber’s Tree Farm: October 24th-31st any time after dark
Story time on the Bus at Viola’s Market with The Tinted Tide: October 12th at 10:00am
Try this sweet bread from Once Upon a Chef to get into the autumn spirit!
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin (I use Libby’s)
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
1 spaghetti squash
extra-virgin olive oil
sea salt and freshly ground black pepper
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
40 Frightfully Dun Halloween Recipes
Looking for a way to spook up your dinner? Try some of these ghoulish ideas from The Pioneer Woman! We also like “feet”loaf and plastic spiders in the lunch box!
Hasselback Cinnamon Apples
4 gala apples (or any other sweetest version)
4 TBS unsalted butter
1 TBS cinnamon
Pre-heat the oven to 400 degrees. Core the apples. I like to use a simple corer like this from Amazon. Slice the apples on their side until almost cut through (about 4-5 cuts). Place on a parchment liner baking sheet. Top each with 1 TBS of butter and 1/4 TBS of cinnamon. Bake for 30 minutes or until tender to the touch.