Trip back to the Spoooooooooky Kitchen!
*insert kitchen witchy cackle here*
Okays, we gots four more days until Halloweeny greatness and I have some catching up to do so without further ado, I give you:
Witches' Brew!
Ingredients what makes it:
- 2 cups apple cider
- 1.5 to 2 cups vanilla ice cream
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
How you toss it together:
1. Put everything in the blender and process that baby until she be smooth. That's literally it. If you wanna make this kinda fun, you can chill the glasses or the jug you plan to use ahead of time. If you're really inventive, I'm pretty certain you can probably mix certain kinds of alcohol in there too. (Thinking vodka would do well) This stuff makes four servings, depending on how big your glasses are.
Enjoy!
Hmmm... you know what would go along with a tall glass of Witches' Brew?
Fudgy Cheesecake Moons!!
You needs:
- 3/4 cup butter, cubed
- 6 squares semisweet chocolate
- 2 eggs
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup and 2 tablespoons of all purpose flour
- 6 tablespoons cocoa
- 1/2 teaspoon salt
Topping
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup caramel ice cream topping
All these ingredients can be subbed for vegany friendly ones and it shouldn't affect the taste. :)
How to makes it:
1. In a small saucepan, heat the butter over medium heat for seven minutes or until golden brown. Remove from heat and stir in chocolate until mix is smooth
2. In a large bowl, combine eggs, sugars and vanilla. Whisk in chocolate mix. Combine flour, cocoa and salt and add to mix. Stir until smooth.
3. In a small bowl, beat cream cheese, sugar and cornstarch until smooth. Beet in egg and vanilla. Spread gently over chocolate layer and drizzle caramel over top. If you really want to make it look fancy, you can draw diagonally lines over the mix which will make the drizzled caramel pretty.
4. Line a 15 x 10 in pan with wax paper and grease paper. Spread mix in pan evenly and back at 325 degrees C for 15 to 18 minutes. (Whenever the toothpick comes out clean, it be done.) Cool on the rack for 1 hour and then refridgerate for another hour before removing from pan.
5. Remove the cakey stuff from the pan and discard the wax paper. With a crescent moon shaped cookie cutter, start punching out those cakes!
You should have about 20 of these bad boys kicking around in the end and if you're not like me, you'll likely have some left at the end of the night. You should probably keep them in the fridge if you want them to last. :)
And here's some mood music for you!
Okays, we gots four more days until Halloweeny greatness and I have some catching up to do so without further ado, I give you:
Witches' Brew!
Ingredients what makes it:
- 2 cups apple cider
- 1.5 to 2 cups vanilla ice cream
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
How you toss it together:
1. Put everything in the blender and process that baby until she be smooth. That's literally it. If you wanna make this kinda fun, you can chill the glasses or the jug you plan to use ahead of time. If you're really inventive, I'm pretty certain you can probably mix certain kinds of alcohol in there too. (Thinking vodka would do well) This stuff makes four servings, depending on how big your glasses are.
Enjoy!
Hmmm... you know what would go along with a tall glass of Witches' Brew?
Fudgy Cheesecake Moons!!
You needs:
- 3/4 cup butter, cubed
- 6 squares semisweet chocolate
- 2 eggs
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup and 2 tablespoons of all purpose flour
- 6 tablespoons cocoa
- 1/2 teaspoon salt
Topping
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup caramel ice cream topping
All these ingredients can be subbed for vegany friendly ones and it shouldn't affect the taste. :)
How to makes it:
1. In a small saucepan, heat the butter over medium heat for seven minutes or until golden brown. Remove from heat and stir in chocolate until mix is smooth
2. In a large bowl, combine eggs, sugars and vanilla. Whisk in chocolate mix. Combine flour, cocoa and salt and add to mix. Stir until smooth.
3. In a small bowl, beat cream cheese, sugar and cornstarch until smooth. Beet in egg and vanilla. Spread gently over chocolate layer and drizzle caramel over top. If you really want to make it look fancy, you can draw diagonally lines over the mix which will make the drizzled caramel pretty.
4. Line a 15 x 10 in pan with wax paper and grease paper. Spread mix in pan evenly and back at 325 degrees C for 15 to 18 minutes. (Whenever the toothpick comes out clean, it be done.) Cool on the rack for 1 hour and then refridgerate for another hour before removing from pan.
5. Remove the cakey stuff from the pan and discard the wax paper. With a crescent moon shaped cookie cutter, start punching out those cakes!
You should have about 20 of these bad boys kicking around in the end and if you're not like me, you'll likely have some left at the end of the night. You should probably keep them in the fridge if you want them to last. :)
And here's some mood music for you!
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