A Decadent Demonic Dessert

My Devil's Food Cupcakes are one of my go-to desserts for Halloween(or any time of year, really). They're a decadent demonic dessert if I do say so.

Halloween is one of my favorite times of the year. It’s so festive and fun, and it’s essentially the start of the holiday season. There’s so much fun to look forward to from now on.

My Devil’s Food Cupcakes are one of my go-to desserts for Halloween(or any time of year, really). They’re a decadent demonic dessert if I do say so.

Devil’s Food Cake is an alternative to a basic chocolate cake that is absolutely delicious. Get kids involved by encouraging them to add cute toppers like gummy worms or tombstones made with cookies. Halloween cupcake wrappers make them extra fun for kids of all ages.

A few years ago, Design Sponge used the recipe for a full-blown Halloween shin dig, and it turned out so cute.

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Find this recipe and other fabulous party ideas in my cookbook, Picture Perfect Parties Rizzoli NY.

Devils Food Cup Cakes
Makes 36 cupcakes

You will need:

For the cupcakes:
– ½ cup water
– 1 cup high quality cocoa powder
– 3 sticks butter softened (1 ½ cups)
– 2 cups sugar
– 4 eggs beaten
– 1 tablespoon vanilla
– ¼ cup canola oil
– 1 cup sour cream
– 3 cups all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi sweet chocolate chips

For the Chocolate Frosting:
– 3 cups confectioners’ sugar
– 7 tablespoons high quality cocoa
– 1 stick of butter softened
– 6 tablespoons evaporated milk

Cake Preparation:

In the microwave, place water, then place cocoa powder in hot water, set aside. Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle blade place butter and sugar combine until creamy. Add eggs one at a time, add vanilla and oil and sour cream add cocoa mixture, beat on medium speed until combined.

In a bowl mix flour and baking soda and salt. Add the dry ingredients to the chocolate mixture on slow speed until combined, and add chocolate chips. Spoon batter into muffin tins, lined with cupcake liners fill liner until ¾ full. Place in the oven for 10-15 minutes until a pick is inserted and comes out clean. Cool and then frost.

Frosting Preparation:

Sift sugar and cocoa together in a bowl set aside. In the bowl of a standing mixer fitted with a paddle, cream butter, add sugar cocoa mixture slowly to the butter alternately with the evaporated milk, until fluffy.

xx, Annette

Photos via Deborah Whitlaw Llewellyn & Design Sponge

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Scary Good Halloween Cocktail

The Bloody Monday Cocktail is a sweet spooky Halloween cocktail that would be a huge hit at any Halloween parties you have coming up.

Sometimes, a Monday calls for a cocktail. A Monday a few weeks before Halloween calls for a Bloody Monday Cocktail. This sweet spooky Halloween cocktail would be a huge hit at any Halloween parties you have coming up. Print the recipe and place it near your bar cart, so guests can Monster Mash with drinks in hand all night long.

Bloody Monday Cocktail
Serves 1

You will need:
– 1 oz Campari
– 1 oz Blood Orange Maraschino Cherry Syrup
– 1 oz Cinzano Rosso
– splash of club soda
– slice of blood orange for garnish

To prepare simple syrup & cocktail:

Combine the juice of one blood orange, 1/3 cup maraschino cherry juice, and 1/2 cup of water. In a small pot, bring the ingredients to a boil about 10 minutes, set aside to cool.

In a shaker filled with ice, place all ingredients and shake vigorously until completely chilled and mixed. Strain into a coupe glass and garnish with a slice of blood orange.

xx Annette

Photo credit: Moi

 

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Handmade Charlotte & The Great Pumpkin Layer Cake

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As many of you know, I love a great fall party. When I asked creative guru Rachel Faucett of Handmade Charlotte if I could document her fall themed soiree for Atlanta Magazine’s HOME, she quickly said of course, and we were off and running. Creating a fall party can be fun and mostly easy peasy. Here is one of my favorite recipes from the party:

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The Great Pumpkin Layer Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

  • Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

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For the full feature Atlanta Magazine’s HOME  is on newstands now.

Photos: Raftermen

 

 

 

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September is Sagra Season

What the heck is a "sagra"? A sagra is a local festival, mostly held in villages, all over the Italian countryside. Join me as I share my sagra experiences!

What the heck is a “sagra“? A sagra is a local festival, mostly held in villages, all over the Italian countryside. It’s something that I really had no experience with since we lived in a seaside town for so many years. I vaguely knew what it was from visiting friends in the countryside, but I had never attended one. This year, as you know, we moved to the countryside, and there are sagre (sagre, plural) everywhere. Usually tied in someway to food, apples, polenta, truffles, boars…you get the picture. The village gathers in the main square (in most cases) or even a field or the streets. Since it’s hosted by the village for the surrounding area, everyone turns out. Sometimes there are food trucks or food vendors, and usually there’s an open fire somewhere where a local specialty is being cooked by your neighbors, or yummy things are being fried or grilled. There are lots of families and of course family activities like jumpy houses.

What the heck is a "sagra"? A sagra is a local festival, mostly held in villages, all over the Italian countryside. Join me as I share my sagra experiences!

It’s a great way to raise money for the community. Communities here are a very tight knit group. Plus everyone can come together and celebrate the season. Needless to say, it’s a great place to people watch, catch-up with folks in the neighborhood, eat great food, and drink local wine. Most likely these festivals originated from old country fairs or harvest celebrations. It’s easy to attend a sagra because everyone is welcome. Look for signs along the road near villages, the theme (most often food related) will be on the poster along with the dates. They are usually held on the weekends, and keep in mind these are nighttime events usually starting at about 8:00 pm.

Most sagre are set up the same: you buy a food and drink ticket, and then they bring your order to your table. The way it works most often is they either give you a number for your table, or they come pick up your ticket, retrieve the order, and bring it to you. Knowing the ropes is super helpful. Next time you’re in Italy and nearing a village, look for the posters. You can’t go wrong or more authentic.

We are attending several this fall; I am seriously thinking this might just be my next cookbook.

Sagre of Italy…xx

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A Refreshing Labor Day Frozen Cocktail Treat

If you're hanging out with friends and family by the pool, whip up a batch of these boozy popsicles for a late afternoon frozen cocktail treat.

Happy Labor Day from Italy! Labor Day is always seen as the unofficial end to summer and is the perfect excuse to have one more big summer celebration. If you’re hanging out with friends and family by the pool (which I hope you are), whip up a batch of these boozy popsicles for a late afternoon treat.

They’re a great way to use up the rest of your melons from the day, too. Remember, these are boozy popsicles, so they’re an adult-only treat. You can easily leave-out the campari for a second batch for the kids.

Cantaloupe Campari Pops
Makes 10 pops
You will need:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

To prepare:

Make a simple syrup combining the sugar and water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand mixer or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher, it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month.

Recipe adapted from: People’s Pops

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