Recipes

Blogtoberfest – My Bloody Vampire Sangria

Hello again! So glad to see y’all along with me for the ride Halloween blogging, or, as I call it……BLOGTOBERFEST……..

Today’s recipe is not a mocktail, but a straight up liquor fest. It was a choice between this and chocolate martinis. I chose this because it looks like fruit punch. (What, me drinking? Nah, this is fruit punch.) And I love sangria.

You can find the basic recipe here, but I added my own twist.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1 (750 ml bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
Strawberry or Kiwi slices
3 Tbsp sugar
2 shots brandy
1 shot gin
2 cups ginger ale or club soda

Preparation:

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.

If you’d like to serve right away, use chilled red wine and serve over lots of ice.

Blogtoberfest – Vampire’s Kiss Cocktail

For our third day of #blogtoberfest (click to check out the other posts, both new and old) let’s take a look at our adult beverages. Today’s recipe is for a cocktail, lovingly named Vampire’s Kiss. Quick to mix up, nice to look at, and tasty to boot!

All you need are:

2 ounces raspberry vodka
2 ounces black raspberry liqueur
3 ounces cranberry juice
chilled glassAdd all ingredients to shaker with ice, shake it up, and serve!Enjoy!

recipe courtesy of https://www.geniuskitchen.com/recipe/vampires-kiss-347701

Blogtoberfest -Swallow that Sweet Fear: Halloween Cookie Recipe

It’s cookie recipe day!

If you’re like me, you plan way ahead for any type of party or treat fest because you’ve just GOT to be sure that everything is going to go right.

I worked with my daughter this summer in perfecting her cupcake and frosting recipe so she would have the most lovely cupcakes to take to school for her birthday.

Mind you, I can’t stand everyday cooking, but baking is my thing. I like the fact that it’s fun, short and you get a sweet treat at the end.

Now, I’m giving you this cookie recipe early enough so you have time to experiment with it, mess it up and start again.

Halloween Bat Sugar Cookies – Recipe courtesy of Domino Sugar

YIELDS

3 to 4 dozen cookies

INGREDIENTS

Cookies

1 cup (2 sticks) butter or margarine, softened
3/4 cup firmly packed Domino® Light Brown Sugar
3/4 cup Domino® Granulated Sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Icing

3 3/4 cups (1-lb pkg.) Domino® Confectioners Sugar
3 tablespoons meringue powder
6 tablespoons warm water
purple food coloring
1 tube black decorator gel icing

Click HERE for the rest of the recipe.

Happy Baking

Dahlia

Blogtoberfest – Recipes – Cinnamon Sugar Spider Webs

Total Time: 40 min

Prep: 10 min
Cook: 30 min

Yield: about 30 webs

Ingredients

Vegetable oil, for frying
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
3/4 cup milk
1 large egg
1 tablespoon maple syrup, plus 1/4 cup for brushing
1/2 cup confectioners’ sugar
Jelly spiders, orange or black nonpareils, for garnish, optional

Directions

Pour enough oil in a large skillet so it’s about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F.

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth.

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners’ sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

*You may use a zip bag instead of a pastry bag. Snip a corner to the appropriate size and you’re good.

Courtesy of the Food Network

Recipe Wednesday – Decadent Chocolate Chip Cookies

The cookie has an extra bit of texture and fiber with the processed oatmeal. Recipe may be halved.

2 cups butter
2 tsp. vanilla
4 eggs
2 cups granulated sugar
2 cups brown sugar
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
5 cups oatmeal
24 oz. chocolate chips
1 tsp. salt
1 cup of grated semi-sweet chocolate

Process oatmeal in blender until it is a fine powder.

Cream softened butter and sugars in a bowl until fluffy, then add eggs and vanilla extract. Once blended mix together with flour, processed oatmeal, salt, baking powder, and soda. Add chocolate chips and grated chocolate . Scoop out by tablespoon and place two inches apart on a cookie sheet lined with parchment paper.

Bake for 8-10 minutes at 375 degrees.

Enjoy!