Spicy Bloody Mary

Spicy Bloody Mary
Recipe adapted from the Gods

My third contribution to this year's #GreatHallowTweet is a Spicy Bloody Mary. I love these. Love, love, love. And what could be a more sinister sounding drink? Huh? Halloween would not be the same without a little blood. ;) Enjoy!

Serves: 1

Ingredients:
1 1/2 oz vodka
1/2 cup tomato/vegetable cocktail juice
2 teaspoons fresh lime juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lime wedge for garnish
Hickory salt to rim the glass

Directions:
1. Combine the vodka, tomato/vegetable juice, lime juice, worcestershire sauce and tabasco in a cocktail mixer.

2. Shake the mixture well and strain it into a hickory salt rimmed glass (filled with ice cubes, optional). Garnish the Bloody Mary with the celery stick and a lime wedge.

The #GreatHallowTweet Halloween BlogHop was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

Sweet & Spicy Pumpkin Seeds

Sweet & Spicy Pumpkin Seeds
Recipe by Dragon

Welcome to the #GreatHallowTweet Halloween BlogHop. This was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

My second contribution to this year's #GreatHallowTweet are these sweet and spicy pumpkin seeds. Be warned, these are addictive. I almost ate the entire bowl, but I showed my usual (ahem) restraint. What? It could happen. Enjoy!

Makes: 2 cups

Ingredients:
1 egg white
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
sea salt to taste
2 cups raw pumpkin seeds

Directions
1. Preheat your oven to 350°.

2. Whisk the egg white, brown sugar, spices and salt in a medium bowl until foamy.

3. Add pumpkin seeds and toss well to coat evenly. Pour a single layer onto a lightly oiled baking sheet and bake for 20-25 minutes, until golden and crispy

Witch's Broomstick Cookies

Witch's Broomstick Cookies
Adapted from Betty Crocker

It's that time of year again...time for ghosts and ghouls and monsters to walk among us. That's right, darlings, it's Halloween! Welcome to the #GreatHallowTweet Halloween BlogHop. This was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. My kind of people. ;)

Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

My first contribution to this year's #GreatHallowTweet are these adorable Witch's Broomstick Cookies. They are so easy to make and are a great treat to make with the kids. Enjoy!

Make: 20 cookies

Ingredients:
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons cream or milk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
20 pretzel rods, about 5 inches long
2 teaspoons butter
2/3 cup semisweet chocolate chips
1/3 cups white chocolate chips, melted

Directions:

1. Heat oven to 350ºF. Mix brown sugar, butter, cream and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rod on ungreased cookie sheet. Press ball of dough onto the end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat butter and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat.

5. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted white chocolate chips. Let stand until chocolate is set.

Decadent Brownies

Decadent Brownies
Adapted from epicurious.com

Whenever I need some tasty brownies, this is my go to recipe. These brownies always turn out chocolatey, moist and dense; just the way I prefer them. So when my nieces asked me to make brownies for our Thankgiving dinner this past weekend, I knew these would be a hit.

My favourite addition to the brownies are toasted walnuts but I have made them with toasted almonds, white & semi-sweet chocolate chips and even dried cranberries. Experiment with your own favourite additions. Enjoy!

Makes: 16 or 25 squares

Ingredients:
1 1/4 sticks unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1 tabelspoon espresso powder
1 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnuts, toasted & chopped coursely (optional)

Directions:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3. Stir in the vanilla & espresso powder with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25-30 minutes. Let cool completely on a rack.

5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.