Friday, October 25, 2013

Pumpkin Spice White Russians

Every fall season, there are a few pumpkin/pumpkin spice liqueurs that crop up in stores, but this year the pumpkin craze seemed to reach a lot further into the liquor business. Several pumpkin vodkas appeared on shelves along with something else that immediately caught my eye: Pumpkin Spice Kahlua!

Being a Big Lebowski fan and just a general lover of classic cocktails, I've been a big fan of White Russians since the moment I started experimenting with mixing drinks. My absolute favorite bar in the city, Blue Dust, makes White Russians with their house infused chai tea vodka and oh. my. God. It is the most glorious incarnation of that divine cocktail that I've ever met. However, this past weekend, I came up with my own recipe for a pumpkin spice version that definitely comes a close second.

First, our cast of characters!
From left to right we have vanilla vodka (whatever brand you prefer will do just fine), heavy cream (rich yes, but dammit we don't shy away from flavor on this blog!), my handy dandy cocktail shaker, and the protagonist of this drink: pumpkin spice Kahlua. Note the pumpkins added for a nice fall backdrop. :)

If you're using a cocktail shaker, your first step should be to fill it about halfway full of ice. If you have the time and feel like minimizing the dilution factor, put your shaker in the freezer (lid off) a few hours beforehand. It's not necessary though; your drink will be tasty either way. Also, if you are currently sans cocktail shaker, feel free to combine all of the ingredients below in a tall glass with some ice and mix with a spoon or skewer. While a shaker is better and gives your drinks a nice thorough mixing, believe me, I enjoyed alcoholic beverages long before I had one and so can you. The proportions you want for this drink can of course be adjusted depending on how much of bite you do (or don't) want, but here is what I used:
  • 2 oz vanilla vodka
  • 1 oz pumpkin spice Kahlua
  • 3 oz heavy cream


Now put the lid back on and shake! It doesn't take much. About ten back-and-forths should do it.

Take the top off the lid and strain into your glass. Note how I actually took pictures of several steps of the process this time. I might make a real food blogger out of myself just yet. 

After you have strained into the glass, you can either drop a couple cubes from your freezer into your cocktail or, if you don't plan on using your shaker to immediately make more White Russians for your friends and lovers, go ahead and dump the shaker ice in. Make sure and shield the glass with your shaker lid or some messy splashing will happen.


And now you have a beautiful and very drinkable cocktail! I recommend consuming on the comfort of your couch with Gilmore Girls reruns and dessert. Yes, simultaneously drinking and eating dessert is completely acceptable. It tastes like a White Russian with an extra spicy fall kick, and it's certainly a recipe I will be keeping in my arsenal for next year. Let's hope the folks at Kahlua keep making this new variation.

Sunday, October 20, 2013

Pumpkin Cupcakes with Chocolate Frosting

So this blog hasn't even been up for a month and I'm already failing at regularly updating it. This is partly due to laziness and partly due to the fact that I have a ridiculous saga of continuous ankle sprains, the details of which I'd rather not bore you with. Suffice it to say that I've been mostly couch bound since last Saturday. Anyway, a week later, with the help of a very supportive ankle brace, I'm feeling a bit better. Not enough to jump up and down really hard or go walking aimlessly, but enough to make a dessert that requires minimal effort and results in maximum flavor.

Behold! Pumpkin cupcakes with delicious cocoa powder based chocolate frosting! Rich enough to make the most incorrigibly sweet toothed people such as myself satisfied after eating a mere two, and yet having a close enough resemblance to a wholesome pumpkin muffin (on the bottom half anyway) that you can convince yourself that it wasn't totally 100% dessert.

By the way, please ignore my total lack of frosting ability. I've never gotten into the actual real-pastry-bag-and-tips gig. I tend to just snip the end of a plastic freezer bag, load up, and cover until total frosting domination has occurred to my satisfaction. It still tastes just as good right? I found this recipe here. The only changes I made were omitting the mini chocolate chips in the cupcake batter and replacing the cinnamon, nutmeg, and ground cloves with a teaspoon and a half of pumpkin pie spice. Below is a shot of the cupcakes pre-frosting attack.

I had a bite of one before the frosting and, as the blogger who came up with this recipe stated, they are completely delicious by themselves. The actual cupcake batter portion of this recipe has only 1/2 cup sugar, so you could definitely eat them as a breakfast muffin rather than a cupcake if you prefer. But really, why would you do that when you can put fudgy chocolate frosting on top? :)

My favorite part of this frosting is the fact that the chocolate flavor comes from cocoa powder. If you're a chocoholic like me, deep, dark, rich chocolate flavor is always preferable to excessively sweetened icing with a side of chocolate. Basically, chocolate being the dominant aspect is always better. Cocoa powder will always help you achieve this much better than an icing made with melted milk chocolate or semi-sweet chocolate will.

Of course, ganache is a whole different story. If you're curious about that subject, this cake exemplifies the use of perfect, shiny chocolate ganache as icing and also employs another trick to give your chocolate desserts that rich taste: strong coffee. Not too much mind you, but a little goes a long way toward adding another level to your chocolate cake. Annnnddd now I'm officially going off on a chocolate related side tangent. See what chocolate does to me? Forget "this is your brain on drugs" PSAs. "This is your brain on chocolate" is more accurate for this lady over here.

Anyway, moral of the recipe story is that these cupcakes were equal parts moist pumpkin goodness and rich chocolate sinfulness and I will definitely, absolutely, positively be making them again sometime. Hopefully, since Halloween is approaching, I will get myself into gear and make some more posts on the many DIY Halloween projects I've tackled over the years. Until then, adieu, au revoir, and do yourself a favor this week and bake with some pumpkin.

Sunday, October 6, 2013

Tips and tricks for a spooky Halloween on the cheap! Part 1

So my boyfriend and I are wayyyy into Halloween. For the past three years, we had a party with a whole new theme each year. While it was a blast to see our themes come together, it was also an exhausting process. If you're hardcore about it, you're making a lot of your decor, and that ends up costing both a lot of time and money. I don't regret how gung-ho we've been in the past with our Halloween parties because they were a blast that succeeded in spooking and delighting our friends, but this year we're taking a break.

Don't get me wrong! Our place will still be decorated to the hilt, but as for coming up with an entirely new set of decor for a new theme...it's not happening this year. It's a good thing that three years worth of purchased and handcrafted decorations is currently sitting in our basement. Lots to choose from. :) The new area we moved to actually has trick-or-treaters too, so I'm still psyched for Halloween!

Anyway, since this is my first Halloween season as a blogger, the internet (other than Facebook) hasn't seen any of my past efforts and, like, I have to brag! J/k, I just want to share because it's amazing what you can do with some simple, cheap tricks.

Below is a photo of my favorite part of our haunt: the dungeon! It's not taken in the creepy lighting we had, but this will give you a better idea of what we used for the setup.

Now this is our back porch. If you have porch with a railing like ours, a great way to enclose it and give it that eerie, cut-off from the outside feeling is to simply buy some heavy black plastic from Home Depot or any other hardware store and use a staple gun to affix it to the porch. I say heavy plastic because the first attempt at this effect was done with a cheaper, more lightweight version and every remotely heavy gust of wind blew the dang thing clean off! You definitely don't want that happening the night of your big bash.

See that grungy looking trash can? Inside there is the best motion activated scare you can get for the price. It's called a Haunted Hedge and I've seen them at pretty much any place that sells Halloween props, from Halloween Spirit stores to Target to Big Lots. They usually run about $10-$15 and really give people a good jump scare. You can accomplish a good fright without the use of expensive props. They're so versatile too since you can put them inside pretty much anything. Here is a video illustrating how the Haunted Hedge works.

Most of the other decor on the porch is a mishmash of flea market and garage sale finds. We were lucky enough to find a garage sale that was selling a rusty bucket packed to the brim with rusty tools (those hedge trimmers hanging from the chicken wire on the left are from that lot). The lady selling them gave us the whole thing for $5! If you're doing a dungeon, I really believe flea markets and garage sales are the best route to take. If you buy fake weapons and tools from a Halloween store, you will end up wayyyy overpaying and ending up with a product that looks, well...fake. Now, when using real tools you do want to make sure that the most dangerous ones are secured very tightly. Those hedge trimmers are quadrupled tied to the chicken wire with twine.

I should also note that I've only had adult Halloween parties. This dungeon, even with all of my precautions, is not something I would recommend doing if children are going to be stopping by.

Another relatively cheap item that becomes scary in the dark under a strobe light is chicken wire.

Our porch had a little recessed area maybe a couple feet wide. Again, using the staple gun, we attached some chicken wire (also found at Home Depot for less than $5) over this area and hung "torture tools" and a severed head behind it! This was done with just some small metal hooks and fishing line. It also served as a barrier between these dangerous objects and our guests. That's right folks, that's a real meat cleaver on the left and that evil pincer looking device on the right is what icemen back in the day used to pick up those 50 lb blocks of ice they delivered to families. And of course, your enclosed torture chamber isn't complete without the skeleton of a victim who died there. Muhahahahaha!!!

Now, let's discuss the single most important aspect of your Halloween atmosphere: lighting! It's amazing how much the mood of your apartment or house can change with the right lighting. For the dungeon we had a single red light bulb in the middle of the ceiling and a strobe light on the ground of the recessed torture chamber shining upward.

Around Halloween, places like Rite-Aid and CVS have a ton of colored bulbs. Purple and red work best for the rooms that you want to have a creepier feel. These should be rooms where people don't need to see as much. For rooms with heavy interaction like the living room and of course the kitchen, where they'll need to see to pour drinks and dish out snacks, I recommend orange light bulbs and a string or two of orange lights. Obviously a party is guaranteed to result in somewhat of a mess, but you want to avoid it as much as possible by keeping these areas a bit brighter than the rest of the house. As for string lights, they range from the simple to the more festive and, as I said, one or two plus orange light bulbs in your lamps will usually do it.

Another great atmospheric tip is web, web, web! You can NEVER have too much spider web! It's one of the cheapest things you can buy and if your house doesn't have a sufficient amount of good corners for draping the web, white duct tape is completely invisible to guests once your Halloween lighting is set up.

Well, this post is getting a bit long, so I'm going to end it for now and craft another one showing you some more ways to amp up your Halloween decor!

Tuesday, October 1, 2013

Strawberry Rhubarb Cocktails with Art in the Age's Rhubarb Tea



Now while I'm currently in full-fledged suck-down-every-pumpkin-beer-within-a-ten-mile-radius-mode, there were a whole slew of fun cocktail experiments that occurred within the confines of my cocktail shaker this summer. Fortunately, I have a semi-decent(BIG emphasis on the semi, I know) photo of my favorite one!

The base spirit for this particular cocktail is from my absolute favorite small spirit producer,
Art in the Age of Mechanical Reproduction. However, Art in the Age is far from being just about booze. They are a gallery space located in Philadelphia that sells exquisite handmade goods and plays host to enviable events that seem to always feature one or two of my favorite indie bands and, of course, excellent cocktails made from one or more of their four spirit products. Every time they post photos from an event, I end up briefly flirting with the idea of packing my bags and moving to Philadelphia. Emphasis on the briefly though, because my last experience in Philly ended up leading me to a rich person party in Jersey where I was babbled to about relationships by a guy named Bobby Big Balls...ok, I'm getting off track here. Back to the booze!

All four of the liquors they produce are incredibly unique and delicious, made from a variety of organically sourced herbs and spices that make the perfect canvas for trying out new drink combinations. Each bottle comes with a little booklet of recipes designed to get you started, but the company encourages you to branch out on your own in mixology and share the recipes on their Facebook page.

This recipe contains Rhuby, whose name I believe they have since changed to Rhubarb Tea. The recipe is inspired by the story of Benjamin Franklin introducing rhubarb to a botanist friend named John Bartram, who then concocted a tasty tea with the plant. Rhubarb Tea is sweet and strong, but also a little tart and citrusy.

Before I made this recipe, I had tried various other combinations: grapefruit juice with sparkling water, muddled berries and rosemary with tonic, but none of them quite clicked with me. So, for the time being, I shelved Rhubarb Tea because, at about $35 a bottle, that's an experimentation I can only occasionally afford.

Then, this summer I came across
this recipe for strawberry rhubarb simple syrup. Of course! How could I have been so blind! It was such a simple idea, pairing a rhubarb based spirit with a little sweetened strawberry rhubarb flavor, but I had somehow started off all fancy pants with funky ingredients before attempting the tried and true pairing. I mean, strawberries and rhubarb BELONG together. In a pie, in compote, in jam, you name it. So I took a trip to the grocery store to pick up the fruit, planning on topping off my cocktail with seltzer or soda water, but as I left the store and passed my favorite bakery, I had an inspiration. I popped into Allegro Hearth to buy some cold cans of Limonata. Tart, sweet, citrusy, effervescent, it seemed like the perfect complement to some of the notes in Rhubarb Tea. Oh boy, I tell ya, when I’m right, I’m right. The recipe is below.
3 oz Rhubarb Tea
Top off with Limonata

I must stress “top off” as being the operative phrase here. A little goes a long way and you still want that bite of the spirit to come through and be in harmony with your ingredients rather than be hidden by them. However, I won’t judge you if you like your drinks a bit sweeter. There is a lot of flexibility here with the amount of Limonata. 

Also, I HIGHLY recommend saving the delicious stewed fruit from your syrup to put on pancakes or waffles the next day. :)
Well, I know I’m totally late here, sharing a refreshing, sweet, summer drink, but who knows with this weather? We’re never out of the heat wave woods until snow is falling. Plus, are you gonna let the seasons dictate which cocktails you can have? I sure as hell don’t!