Every autumn, I like to read something spooky to get me in the mood for Halloween. Since I’m currently drafting a series of Edwardian paranormal short stories (like you do), I wanted my seasonal read to be set near the same time period as my stories to keep me in the right mindset. To that end, I found myself turning to an old favorite: “The Strange Case of Dr. Jekyll and Mr. Hyde.”
Jekyll & Hyde has that spooky Victorian Halloween aesthetic that makes my gothic-literature-loving heart go pitter pat. We’re talking foggy London streets, a troubled scientific genius, murder, mysterious potions, and the dichotomy between good and evil. What’s not to love? Plus it’s a super quick read—easily done in less than a day—which is just what I need in my chaotic mom-with-2-small-kids life.
I actually made a Jekyll & Hyde moon pie a looooong time ago as part of a set of classic monster moon pies, but I’ve always wanted to create a recipe dedicated to JUST this story. Granted, it barely mentions food, but that was ok with me. I already knew I wanted my recipe to riff off the famous potion that turns the good, kind Dr. Jekyll into monstrous Mr. Hyde.
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