Friday, October 30, 2015
Thursday, October 29, 2015
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| Pick your poison with a ghoulishly good punch that's kid-friendly to match. This frightfully fruity swig, loaded with gummy worm-writhing ice cubes and garnished with shrunken-head straws, will keep trick-or-treaters hydrated until the final doorbell. | ||||||
 | Get the Recipe: Spooky Punch | |||||
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Creamy Pumpkin and Cheddar Scalloped Potatoes
Creamy Pumpkin and Cheddar Scalloped Potatoes
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I’ll admit, I was hesitant to welcome fall with open arms. In fact, I was full on against it, especially when it came to all things pumpkin. It just boggled my mind that I was still having cherry tomatoes grow faster than I could pick them, sweet corn gracing every produce section within a 5-mile radius of my house and 85-degree heat keeping me in sundresses as I was simultaneously being beat over the head with advertisements for pumpkin spice lattes (which I don’t even like). I guess it’s also just hard for this heat-loving -sun-worshipper to say goodbye to sun-kissed tans and watch as all the pools close up for an agonizing nine months.
But…I’ve now finally embraced the fall, probably a little too much if I’m being honest, because not only do I still have several pumpkin recipes in the blog queue on top of the handful I’ve already published, but I now have a one-track mind on my favorite upcoming holiday – Thanksgiving.
Unlike fall in of itself, Thanksgiving is always something I...
Witch's Brew found on Food52
Witch's Brew
Author Notes: A fun cocktail for Halloween that looks gross (and is filled with slimy frog eggs/eyeballs that are actually boba tea balls!) but tastes quite sophisticated from the combination of mint, Green Chartreuse, lime, gin, and Aperol. (less) —fiveandspice
Makes 4
- 1/2cup boba tea tapioca pearls (I used black ones I found on Amazon)
- 1/4cup sugar
- 20fresh mint leaves
- 4ounces Green Chartreuse
- 4ounces gin
- 4ounces fresh lime juice
- 4ounces simple syrup
- 1ounce Aperol (or Campari)
- First prepare the boba tapioca balls. Bring 6 cups of water to a boil, then add the 1/4 cup sugar and the tapioca balls. Wait until the tapioca balls float to the surface, then cover and cook for 2 to 3 more minutes, or until they reach your desired softness. Drain and run cold water over them for about 30 seconds. Set aside.
- To make each cocktail, muddle 5 mint leaves in the bottle of a cocktail shaker. Add 1 ounce each Chartreuse, gin, lime juice, and simple syrup. Fill the shaker 2/3 to 3/4 full of ice and shake vigorously for about 20 seconds.
- Dump the contents of the shaker into a tall cocktail glass, and stir in a couple spoonfuls of the cooked tapioca balls. Gently spoon 1/4 ounce of Aperol over the top, then serve immediately with a straw. Repeat to make the remaining three cocktails.
Wednesday, October 28, 2015
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Pumpkin Seeds 5 Ways
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| When you're making a jack-o’-lantern or perfect pumpkin pie, remember to save the seeds. Lightly roasting them makes for a crunchy, addictive snack on its own, and these sweet and savory flavor ideas keep the fall favorite interesting all season long. | ||||||
| Pumpkin Seeds 5 Ways  | |||||
The Latest Recipe from A Family Feast
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With the holidays just around the corner – we’re sharing a very special recipe today that would be a great addition to your holiday dessert table! This decadent, flourless Chocolate-Bourbon Pecan Tore is a chocolate lovers dream! The torte gets its rich and fudgy flavor from both melted bittersweet chocolate and cocoa powder. The flavor […]
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