Halloween Block Party Spread

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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back again to share a great idea for celebrating Halloween with friends later this week: a few easy recipes for a Halloween block party.

A few years ago, I realized that while we have plenty of trick-or-treaters in our neighborhood, many of them venture to other, longer streets to get their candy. Parents would walk by with their caravan of kiddos, and we wouldn’t get anyone knocking on our door for candy. As someone who absolutely loves Halloween, I would be so disappointed with the lack of festivities on our street, so I decided to do something about it.

Last year, we had our first official neighborhood driveway party. We provided everything, and neighbors stopped by as they passed to and from trick-or-treating. The party lasted well into the evening, and it was so fun!

As I started planning for this year’s festivities, I turned to Annette’s archives for some inspiration, and of course, I found it. Here are a few quick recipes for a fun block party spread:
white-bean-chili

White Bean Chili
Serves 8

You will need:
– 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander

On the side:
– Tortilla chips
– Avocado
– Chopped fresh cilantro
– Sour cream

To prepare:

In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.

Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.

Photo Courtesy of: Victoria from Mission Food
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.

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.

Photos via Deborah Whitlaw Llewellyn & Design Sponge
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Party Favors

Select your favorite varieties of spooky, color-appropriate Halloween candy, fill cupcake liners, and tie with a cute string.

xx Annette

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Fabulous Fall Centerpiece: make it once but use it twice!

IMG_9427 I love fall, it’s such a beautiful season. I love the color palette. With autumn officially setting in, it’s time to place some fall decor around your home. One secret you may not know about me is that I don’t love loud Halloween decor. I love the combination of orange and black, but Halloween overkill makes me dizzy. As far as decor goes, I adore changing out the house for the season, and fall is one of the best.

As for an expert tip? I like to combine Halloween and Thanksgiving decor when I can. Here’s how I create a fabulous fall centerpiece:

The nice thing about decorating for both Halloween and Thanksgiving is that you simply remove the scary stuff early November and leave the rest. That is until you are ready for holiday/Christmas decor!

Centerpieces are my passion. Here’s the one I did a few years back for my own table. As you can see, it’s festive and fall-ish with a little Halloween flair.
IMG_9421 copy – a collection of ceramic tureens or vessels, I like white or cream
– a selection of fall flowers, I used hydrangeas and they will dry nicely
– 3 small pumpkins about 4 inches in diameter
– 1 bunch of bittersweet branches
– dried thistle
– 1 blackbird
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Have fun with it! Layer as you go and let the process take over.

xx Annette

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La Fortezza Artist in Residence Art Opening Party

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As all of you know by now, in July we welcomed our first Artist in Residence at La Fortezza. Steve Mckenzie arrived on the first of July and diligently worked on his Lunigiana inspired exhibition, abstract mixed medium works called, Recollecting the Past, “Ricordando il Passato.” Steve was inspired by his time here in Italy. You can read all about where we traveled, and what we saw and collected, here.

All of this work and passion led to the opening night end of July. We had visitors from all over the world join us: the US, France, Greece, and England to name a few. We planned to celebrate on the expansive terrace with a quirky food truck, gelato cart, and an open bar. Steve meticulously hung his show with the assistance of our intern Adri; she helped him catalog and photograph his collection. He also painted special table runners. All plans for the opening party were planned with the utmost attention to detail. And all would be outside, especially with 65 rsvps, so we could enjoy the company of so many, and Steve could share his beautiful collection. The perfect plan….that was until all hell broke loose. What do they say about best laid plans?

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As a hostess, I know that perfection is only an idea, not a reality especially when it comes to throwing a party. So when the heavens opened up, and I mean an earthshaking lighting cracking thunderstorm that dumped tons of rain on us, at the exact hour that the opening was supposed to start. All I could do was laugh.

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We pulled everything into the studio. So many braved the weather to be with us, for which I was most grateful. We had a wonderful turn out and a wonderful party, including an after hours dance party. Sometimes what you imagined, turns out better than you hoped. We really had a wonderful time, and Steve and I were so happy with the opening party. It was also a great lesson in letting go for both Steve and I, and I am always amazed at the idea of a party can mean anything at anytime, even in the worst weather. All you need are great friends. We gathered with everyone as it pelted down rain, and we drank and ate and enjoyed gelato well into the night, surrounded by Steve’s beautiful artwork. What fun!

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Thank you to Steve who is as my husband says, a prince. And he’s right Steve is a stellar human, a great friend and such a talent. It was a pleasure to have him here every single day. He’s going to be a tough act to follow! x

If you’d like to purchase pieces from the show link here

Food Truck Photo Credit: Thomas England

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Recipe:: Summer Lemonade

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No summer soiree is complete without summer lemonade, but why not make it even more festive by adding a King of Pops popsicle? Perhaps the recipe from last week?

This no fail lemonade is perfect for kids and adults alike. The key is to use freshly squeezed lemon juice and create your own simple syrup. No concentrate around here!

King of Pops Summer Lemonade
Serves 8

For the lemonade, you will need:
– 4 cups cold water
– 2 cups freshly squeezed lemon juice
– 2 cups simple syrup

For simple syrup, you will need:
– 2 cups water
– 2 cups sugar

To prepare:
First, make the simple syrup by warming the water and sugar in a small saucepan until boiling. Turn off the heat, and let cool until ready to use, or store in the refrigerator for up to two weeks. Combine with cold water and lemon juice, and stir. Serve in a mason jar, and garnish with a pop.

For more perfect summertime recipes perfect for the forth of july check out the summer issue of Atlanta Magazine’s Home

Image: Raftermen

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Spilling Secrets:: King of Pops Popsicles

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Hi everyone! It’s Nicole, Annette’s web manager and friend. While Annette is busy in Italy, I’m enjoying the dog days of summer in Atlanta and turning to Annette’s entertaining secrets for summer parties.

As you all know, Annette is the entertaining editor for Atlanta Magazine’s HOME. I always look forward to her stories in the magazine because they’re always filled with the best party ideas with the most fun people. This latest edition included the cool dudes behind King of Pops.

Throughout the colorful pages, the popsicle kings spill their secrets on their beloved treats including sharing a few recipes. Over the next few posts, we’ll be sharing those recipes here!

Up first? Farm Ginger Lemonade and Blackberry Honey Pops. YUM!

Farm Ginger Lemonade and Blackberry Honey Pops
serves 10

For the Farm Ginger Lemonade, you will need: 
– 2 3⁄4 cups water
– 5 1⁄2 tablespoons lemon juice
– 2 tablespoons ginger juice
– 2/3 cup, plus 2 teaspoons organic cane sugar
– Sea salt to taste

For the blackberry honey, you will need: 
– 1 cup water
– 1 pound (or a bit more) blackberries
– 1⁄4 cup honey
– 2 tablespoons lemon juice
– 1/8 teaspoon sea salt

To prepare:
Combine ingredients for Farm Ginger Lemonade pops and Blackberry Honey pops in separate pitchers; transfer each to ice pop molds. Freeze overnight. Enjoy two flavors from the King of Pops!

Image: King of Pops

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