cocktailbible:

What you need (for 1 shot Glass)

• Test Tubes / Shot Glass
• 0.5oz Blood Orange Juice
• 0.5oz Vodka
• A few drops of Grenadine

What you need (for 1 shot test tube)

• Test Tubes / Shot Glass
• 1.5oz Blood Orange Juice
• 1oz Vodka
• 0.5oz of Grenadine

How to make it

All that needs to be done is add all ingredients to the shot glass or test tube give it a stir (if in a glass) or a shake (if in a test tube).

(via neverlands-calling)

thecakebar:

toffee mini apples for Halloween!

I was asked for this recipe. These mini apples are so cute and festive! It might be a bit difficult to buy mini apples from your local supermarket but you can always swap the mini apples for regular apples. If you can find the small ones, I think it’ll  more impressive I think, so try your best to get them! This is a great Halloween treat obviously! 

Recipe:

• 8 small crunchy apples
• popsicle sticks or sturdy skewers
• 2 cups granulated sugar
• pinch of salt
• 2 generous Tbs honey
• 1/2 cup water

place the sugar, salt, honey and water in a heavy bottomed saucepan.  cook over medium heat, careful not to over-stir or agitate.

once mixture comes to a full boil, pop in a candy thermometer.  continue to cook until thermometer reaches 290.  

recipe continues here!

**my tip: this is a basic recipe but remember that you can add delicious toppings/candy to the apples to make them more fun!

Need more help? Contact me @thecakebar I love to help!

(via late-night-halloween)

Cookie Bones via(bettycrocker)

(Source: , via pigtailsandcombatboots)

(Source: woodsmokeandpumpkins)

halloweentv:

I know what I’m having for desert next Halloween :)

Below is the recipe, but of course theres always the quick way of using chocolate pudding, crushed up oreos, and a Milano cookie with RIP on it :D

Makes 8 servings
Ingredients
14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
1/2 cup chocolate wafer crumbs

Preparation
1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
2. In a 4-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.

Tombstone Cookies
Notes: Cocoa nibs, also called “cacao nibs,” give these cookies a mottled look that resembles stone. You can make this recipe with both chocolate-covered nibs made by Scharffen Berger or plain nibs from Dagoba Organic Chocolate—or try your favorite chocolate nibs. You can also substitute 2 tbsp. finely chopped bittersweet chocolate. Make up to 3 days ahead; store airtight.

Makes about 2 1/2 dozen (so you’ll have lots of extras to eat!)

Ingredients
2 tablespoons chocolate covered (or regular cacao) nibs
6 tablespoons butter, softened
1/2 cup sugar, plus extra for sprinkling cookies
1 large egg
1/2 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Melted semisweet or bittersweet chocolate

Preparation
1. Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
2. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
3. In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
4. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
5. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
6. Using a pastry bag with a very fine tip, pipe the letters “RIP” in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside (or eat them)**.

(via woodsmokeandpumpkins)

Frozen Candy Corn Mousse

Trying to figure out what to do with all that candy corn? Grab a can of evaporated milk and make this sweet, light candy corn mousse.

Makes 5-6 cups

Prep time: 10 minutes

Total time: 18-24 hours

1 cup candy corn
1 (12-ounce) can evaporated milk

In a small (2-cup) container with cover, combine the candy corn and evaporated milk. Cover and refrigerate overnight, stirring occasionally, until candy corn dissolves.

Next day: Freeze the candy corn mixture for 30 minutes to chill well. Pour the mixture into a large mixing bowl, and beat with an electric mixer on high speed about 5 minutes or until the mixture is double to triple its original volume. Pour the mixture into a large plastic container; cover and freeze at least 6 hours, or until desired firmness.

Green Bat-inis

(when I clicked on the link to the recipe it took me to a recipe for “Electric Lemonade”, so I’m sure you cam modify this.)

Ingredients

1 cup fresh squeezed lemon juice
1/4 - 1/2 cup sugar
1/2 cup fresh mint leaves
1 cup sparkling mineral water
Dash ginger ale
2 - 3 cups ice
1 cup vodka
Frozen vodka or sparkling mineral water
Mint sprigs and lemon slices for garnish

Directions

1. Chill 4 serving glasses in the freezer. Combine lemon juice, sugar, mint, mineral water, ginger ale, and ice in a blender. Slowly blend until thick.

2. Remove the four glasses from the freezer and pour a jigger (1/4 cup) vodka into each. Top with frozen lemonade mixture.

3. Add a straw and garnish each glass with a fresh mint sprig and a slice of lemon. Makes 4 servings.

Pumpkin and cream cheese in wonton wrappers with caramel dip

12 KRAFT Caramels
1 tsp. water
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp. ground cinnamon, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1 Tbsp. brown sugar
1 tsp. flour
1/4 tsp. orange zest
20 won ton wrappers
1 egg white, lightly beaten
2 cups oil
1 Tbsp. powdered sugar

Make It
MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.

HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

Tips: Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.

Cook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through.

Coffin Spinach Dip

1 10-oz package frozen chopped spinach(thaw & sqeeze out liquid)
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped onion
1 package Lipton Veggie Soup Mix
1 can water chestnuts-chopped

Combine all ingredients and chill for a couple of hours to let flavors blend. Serve with crackers and bread cubes.

Spiderweb Nacho Spread Recipe

Recipe Ingredients
•Bean Layer
•2 cans (16 oz each) lowfat refried black or pinto beans
•1/4 cup chopped cilantro
•2 Tbsp lime juice
•1 Tbsp hot Mexican chili powder
•1 tsp minced garlic
•3 large plum tomatoes, sliced

•Middle Layer
•1 1/2 cups thick and chunky salsa
•1 cup (4 oz) shredded Mexican cheese blend

•Guacamole Layer
•4 ripe Hass avocados
•3 Tbsp lime juice
•2 Tbsp minced red onion
•2 large jalapeno chiles, seeded and minced
•1 tsp salt

•Web
•1 cup reduced fat sour cream
•Decoration: a clean plastic toy spider
•Serve with: blue, yellow, red corn tortilla chips

Recipe Preparation
1.Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.

2.Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.

3.Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.

4.Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.

5.You can make 4 hours ahead, cover and refrigerate.

Pumpkin Pie French Toast

(makes 4 servings)

Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.

2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.

3. Serve with maple syrup.

Sweet Acorns

“Start with glazed donut holes…

and chocolate frosting, peanut butter or nutella. To me, the choice was obvious–but you do what you want.

You’ll also need crushed toffee bits and/or those little chocolate sprinkly things.

Now, then–to impress upon your mind exactly how easy these little do-dads were to whip up, this is exactly when we started the process. (click link above for pics)

I should have been cool and poured the Nutella in a bowl, but having been raised by wolves, as I was–I just dipped it right out of the container. Don’t tell my family.

Now dip those little suckers in whichever topping you prefer–toffee bits or the sprinkly things.

Oh, I forgot to tell you that you’ll also need a small bag of stick pretzels. Snap about a third off and eat it. Don’t bite it off because that’s just tacky. Stick the pretzel piece in the top of your acorn.”

Honeycrisp Apple Sangria

2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco (I could not find this so I used a bit more peach schnapps)
1/4 C. honey (I used orange blossom)
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Ice
Club soda
Mint sprigs – for garnish (did not use)

Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. (I let mine sit overnight)

Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.

On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.

Apple Cider Caramels
2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool.

- Line an 8” square pan with parchment paper, making sure to leave about 1” hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.

- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.

- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2” squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2” logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

Ghostly Pumpkin Pudding

Ingredients
Pudding:
1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree

Topping:
2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

For pudding:
Directions
Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.