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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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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4th of July Recipe Round Up

Hi Everyone! I’m Nicole, Annette’s web manager and friend, and today, I’m bringing you a 4th of July recipe round up. I’ll say it once, and I’ll say it again, the fourth of July is one of my favorite holidays. For the past eight years, we’ve spent the holiday at the beach with my husband’s family, and we’re here again having a great time. It’s always so much fun.

Since we’re at the beach to celebrate, we’re always looking for easy recipes that we can recreate without much effort. We’re on vacation after all! Thank goodness for the power of Pinterest. I don’t know about you, but I always find some of the best ideas there, and 9 times out of 10, they’re easy to execute.

Here are some of my favorite 4th of July recipes that I found this year. On our menu? Patriotic ice cream sandwiches. And of course, we wouldn’t skip the sparkling sangria!

Photo by Pizzazzerie.

Photo by Pizzazzerie.

Kick off your holiday with an appetizer for a crowd. This cheese and onion dip with festive accruements had me at hello. It’s such a clever idea to cut tortillas into star shapes with cookie cutters. Then all you need to do is add stripes of red pepper for dipping, too and voila!

Photo by Gimme Some Oven

Photo by Gimme Some Oven

Don’t put away the cookie cutters just yet. Instead, use them again to make festive star shapes out of fruit for a sparkling sangria. This recipe sounds yummy and fresh. Add some red, white, and blue straws or cocktail napkins to really celebrate.

Photo by Just a Taste

Photo by Just a Taste

Photo by Freutcake

Photo by Freutcake

Of course, no celebration is complete without an easy dessert. We’ve got our eyes on these patriotic ice cream sandwiches, but this easy ice cream cake looks amazing, too! And if you decided to make both, I’d be okay with that too. It is a celebration after all!

Have a wonderful 4th of July!

xo, Nicole

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Atlanta Magazine’s HOME Summer Entertaining Feature:: An Epic Engagement Party

As most of you know, I am the Entertaining Editor for Atlanta Magazine’s Home. It’s a position I truly relish. I get to attend the most interesting parties on Atlanta’s social calendar and rub elbows with the who’s who in the design and creative world of the city. I am a lucky lady.

Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter’s engagement party. All the juicy details are reveled in the Summer 2017 issue.

You can imagine what a thrill it was to plan and execute our daughter’s stellar celebration.

Read all about it in Atlanta Magazine’s HOME on newsstands right now!

Here are a couple sneak peeks of the festivities.

Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter's engagement party. Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter's engagement party.

Photography by: The Raftermen

xx Annette

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