Tag Archives: recipes

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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Two Halloween Inspired Cocktails

Frangelico_CCC3861

Since Halloween is one of my favorite holidays, I thought we’d carry-on the festive fun around here. Today, I’m giving you not one but two Halloween inspired cocktails. One is made with pumpkin and the other with blood orange, so as you can imagine, the color of each is perfect.

Let me know if you give them a try!

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

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.

Frangelico_CCC3230

The Pumpkin Monk

You will need:

– 1 oz. Frangelico
– 1 oz. Appleton Reserve Rum
– ¾ oz. lemon juice
– ½ oz. pumpkin spice syrup

To prepare:
Shake all ingredients and either pour over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

*Optional Note: run it through a strainer before adding the cinnamon stick and serving.

For the Pumpkin Spice Syrup
*
this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: me &  Dane Sponberg

xx Annette

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Festive Halloween Charcuterie

SpookyCharcuterie4 I chose pickled okra instead of gherkins because they reminded me of a witches' fingers.

Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I am taking over the blog today to bring you a spooky charcuterie spread for Halloween. Annette and I both love Halloween, and we’re always looking for ways to celebrate. I pulled together this easy, cheesy, festive Halloween charcuterie a few years ago, and it’s still one of my favorite posts.

Over the years, Annette has done some pretty phenomenal charcuterie spreads, and she even has a step-by-step guide to creating one yourself. I used her post as a starting point for my grocery shopping. It was so nice to be able to make a shopping list directly from her post.

SpookyCharcuterie1 The "cauldrons" are actually tiny copper food prep bowls, and the "witches broom" breadsticks are held in a skeleton drinking glass.

One pro tip is to make sure that you get food-safe containers for your own spooky charcuterie spread. The “cauldrons” are actually tiny copper food prep bowls, and the “witches broom” breadsticks are held in a skeleton drinking glass.

SpookyCharcuterie3 The end result is a spooky charcuterie spread that is sure to be a hit at your next party!

As I shopped for remaining accouterments, I kept the Halloween theme in mind. I chose pickled okra instead of gherkins because they reminded me of a witches’ fingers. I added dried apricots (a tip from Annette’s post) because they are a lovely shade of orange. I decided on prosciutto because it’s so fatty and veiny.

The end result is a spooky charcuterie spread that is sure to be a hit at your next party! If you really want to carry the theme throughout, add some festive bottles of red wine. The Prisoner is one of my favorites and quite on-theme, too!

Thanks for having me, Annette, and Happy (almost) Halloween, everyone!

xo, Nicole

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Decadent Grilled Cheese

dinnerparty_ppp_6

Is there anything better on a fall day than sitting down to nosh on grilled cheese? Honestly, I’m not sure there is. Grilled cheese is one of those comfort foods that is always good, but it can be made even better if you gather top-notch ingredients. I like to use unexpected cheese and unique condiments. Oh, and bacon…because everything is better with bacon. Meet the decadent grilled cheese.

This sandwich would be perfect with a bowl of soup or chili on a crisp fall day. If you have guests over, set-up a station allowing them to create their own sandwiches mixing and matching ingredients while you man the grilling station. Interactive foods are always so much fun for a party.

You can also cut these into quarters and serve them as an appetizer or finger food. How fun is that?!

This recipe is from my first book, Picture Perfect Parties, and the photo on this post is from a fabulous party that Design Sponge threw a few years ago using Picture Perfect Parties as a guide.

Decadent Grilled Cheese with Brie, Crispy Bacon, and Apricot Jam
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

Serve at room temperature.

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Easy Fall Dessert:: Pumpkin Cupcakes

_FRJ5082 This is the season of all things pumpkin. In fact, you’re probably seeing it everywhere right now, but the truth is, I love pumpkin. I also love cupcakes, and everyone loves butter. With that in mind, I love to whip up these pumpkin cupcakes each year.

These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it’s as good as it sounds. ‘Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you’ll love these.

Pumpkin Cupcakes
makes 24 cupcakes
You will need:
– 1 cup of sugar
– 1 stick butter softened
– 3 eggs, room temperature
– 1/2  teaspoon vanilla
– 1 1/2  cups flour
– 1/2  teaspoon baking powder
– ½ teaspoon baking soda
– 1/2 teaspoon of cinnamon
– ½ teaspoon salt
– 1/4 cup milk
– 1 cup of pumpkin puree

To prepare:
Preheat oven to 350 degrees F

Fill two, 6-cup muffin pans with cupcake liners

In the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.

In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.

Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.

Brown Butter Frosting
You will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk

To prepare:
Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Turn the mixer on slow and add browned butter slowly until the frosting comes together.

*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.

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