While Dia de los Muertos – Day of the Dead – has always been about celebrating ancestors together with loved ones, 2020 has certainly thrown a curveball at large gatherings and parties outside of the immediate family. To find out how families in the mezcal and tequila making world are tackling this year’s special circumstances, we checked in with the owners behind three of the most interesting brands on the market.

Mark & Cristina Howard, Co-Owners of Chamucos Tequila:
This Dia De Los Muertos, we will be having a small family dinner where we will be cutting “papel picado” that we can use for Christmas decorations while sipping on Tequila Chamucos neat or in a spiked “Champurrado.” It is a fun handcraft and all you need is tissue paper and scissors.

What are you looking forward to the most this Dia de los Muertos and why?
Usually at the beginning of October you start seeing in every bakery the traditional “Pan de Muerto”. We always look forward to it. It is delicious and we enjoy it with some hot chocolate or a shot of extra añejo as many nights as possible during this season.

What are some of your favorite memories connected to Dia de los Muertos and why?
Building the altar with the family. As we build it we talk about our loved ones that we are trying to honor. From choosing the right picture and placing some of their favorite foods and objects on the altar.

The moment when we light the candles is very magical. We feel as our loved ones are there.

Any tips on how consumers can still make the holiday a family event despite quarantine?
In our family during quarantine we started a book club, each one chooses a book every two weeks and then we connect thru video chat to comment on it. This Dia de los Muertos or Halloween it would be fun and very interactive to choose a scary story by a Mexican author that you can later discuss and have fun chatting about with your family.

Mexico as we know has a very close relationship with prehispanic mystical creatures (like Chamucos) and in more modern times with pop culture stories that circulate mouth to mouth (like the llorona). Many of these tales have been used to scare children, but as we grow we became less susceptible and find these stories a great source of entertainment.

What is your favorite thing to eat and drink for the holiday?
We love Mole Verde made with Chile Poblano and pumpkin seeds and of course the traditional Pan de Muerto paired with “Champurrado” spiked with Tequila Chamucos Extra añejo.

Abelardo Orendain, Co-Owner of Bribon Tequila

Most Mexican families make “Sus Altares de Muertos” (Day of the Dead altars) at home. This is a yearly tradition, regardless of the situation we are currently going through. Family junction is the main goal while we remember and honor our loved ones with what they liked and enjoyed in life. Being at
home, remembering special moments with loved ones who have transcended is the best way to celebrate.

Any tips on how consumers can still make the holiday a family event despite quarantine?
This is a sacred holiday for Mexicans. Therefore, being at home, remembering special moments with loved ones who have transcended is the best way to celebrate.

What is your favorite thing to eat and drink for the holiday?
This day is about “Nuestros Muertos” (Our Dead), in addition to putting their favorite foods and drinks on the Altars, “Los Vivos” ( The Alives ) also eat and drink the same so that, in a certain way, we can feel them alive with us. Typical dishes are, Mole, Tamales, Pozole, Tacos, Chilaquiles, and Pan Dulce, Mezcal and Tequla. The muertos bread and a nice hot chocolate is especially nostalgic for me.

Xaime Niembro, Co-Owner of Gracias a Dios

We won’t have any new traditions as we respect the existing ones. We will go and get some corn from our fields to make tortillas, go to the market to buy ingredients to make mole, distill a mezcal de pechuga in order to have a special spirit, cook all together, drink altogether, and talk about the people that we are honoring. This year it will be a more intimate celebration.

We love assembling the Altar de Muertos. It’s an opportunity to remember those who are no longer with us, by honoring them with their pictures, favorite foods, music, and beverages. We remember them with our friends and family even though we will be apart this year, we can still share stories and good memories of them. It’s a day dedicated to them.

What are some of your favorite memories connected to Dia de los Muertos and why?
Spending time with the family, cooking together, and making the favorite dishes of the people we’re honoring, listening to their favorite music, drinking mezcal. And of course, making mezcal de pechuga is one of our favorite memories.

Any tips on how consumers can still make the holiday a family event despite quarantine?
Cook, drink, and dance, honor someone special, no need to be somewhere else.

What is your favorite thing to eat and drink for the holiday?
Mole (negro, colorado, amarillito), rice and mezcal.

The post How Three Tequila and Mezcal Making Families are Celebrating Dia de los Muertos appeared first on Honest Cooking.

Tired of the usual Halloween festivities or you want more than just one day? Then it’s high you celebrated Día de los Muertos too. To brighten up your festivities, we checked in with Suerte Tequila to see what they would be drinking on this holiday. Enter, the Orange Añejo Margarita. It’s not just your usual margarita. The orange will warm you on a gloomy fall day and refresh you, all in one sip.

Suerte makes their single-distillery tequila by slow–roasting and crushing agave in the highlands of Jalisco, Mexico. All of their bottles are 100% tahona, which means each roasted piña is slowly crushed under large stones to release its juices, rather than being hastily shredded. So you know it’s an authentic tequila to celebrate an important holiday, like Día de los Muertos.

The Orange Añejo Margarita

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• Author: Suerte Tequila
• Yield: 1 drink

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Ingredients

• 2 ounces Suerte Añejo Tequila
• 1/2 ounce Orange liqueur
• 1 ounce Lime juice
• 2 Large orange wedges
• 1 Orange wheel
• Edible flower (optional)
• Salt

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Instructions

1. Muddle the range wedges in a cocktail shaker.
2. Add the tequila, orange liqueur, lime juice and ice. Shake and strain into a glass with a salted rim.
3. Garish with an orange wheel and flower.

The post Día de los Muertos Cocktail: The Orange Añejo Margarita appeared first on Honest Cooking.

If I happen to be sitting near a plate of deviled eggs, it’s so hard for me to leave that plate alone. That combo of creamy, spiced yolk filling nestled in a casing of firm egg white can be quite addicting. I keep picking up one after another of those little, two-bite morsels of deliciousness and before I know it, that plate is empty!

Deviled eggs are so darn delicious! And, they have come along way since their early beginnings with the Romans around the 5th century!

Around the holidays, my daughter makes some traditional deviled eggs that sometimes end up disappearing before they even have a chance to make it to the holiday table. Clearly I have some talented and smart holiday guests!

However, around Halloween, the deviled-egg-baton is passed onto me to come up with an out-of-the-box version, like these Beet Deviled Eggs.

A few years ago, I made these Deviled Egg Bloody (beet) Eyeballs. This year, I am sticking with the beet theme, only jazzing it up in a different way. Like they did in Spain in the 13th century when they made deviled eggs by mashing the yolk with with cilantro, onion, pepper, coriander, murri (fermented barley or fish sauce), oil and salt and leaving out the mayo and mustard; I opted to mix
egg yolks with:

• Mashed, boiled beets,

• Coriander,

• Smoked paprika,

• Chili powder

• Red wine vinegar

• Greek yogurt

If you’d like a break from the traditional mayo-mustard deviled eggs, then do give these spice-alicious ones a try.

The first time I made these, I had quite a bit of that beet deviled egg filling leftover, which my daughter and I ended up eating smeared on large white mushrooms, crusty french bread, and even on leaves of lettuce.

Beet Deviled Eggs

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• Total Time: 1 hour 5 minutes
• Yield: 5 servings (2 each)

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Description

A creative take on the classic deviled eggs.

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Ingredients

• 5 large eggs
• 1 beetroot
• 1/2 tsp coriander
• 1/4 tsp smoked paprika
• 1/4 tsp chili powder
• 1 tbsp red wine vinegar
• 1 tbsp Greek Yogurt
• Salt and pepper to taste

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Instructions

1. Wash and peel your beetroot. Then, place it in a deep saucepan and fill saucepan with water so beetroot is submerged.
2. Place over a medium to high flame and let simmer for 45 minutes.
3. At the 45 minutes mark, with the beetroot in, gently place the 5 eggs into the pan to boil for 10 more minutes.
4. When time is up, drain beetroot and eggs. Place eggs immediately in an ice bath. Peel eggs and cut them in half.
5. Gently, slice the beetroot in half. Set one half aside (you can enjoy it plain or shred it and use it as decoration when serving these beet deviled eggs. Take the other half, place it in a bowl and mash it up like you would a potato.
6. Then, scoop the yolks into bowl.
7. Add in the coriander, smoked paprika, chili powder, red wine vinegar, Greek yogurt, salt and pepper, and mash/ mix until all ingredients are well incorporated.
8. Pipe into the egg white halves. If you would like, garnish with parsley and enjoy!

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Appetizer, finger food, party food, Snack
• Cuisine: American

Keywords: deviled, eggs, finger food, party food

The post Beet Deviled Eggs appeared first on Honest Cooking.

Walking Dead
Heavy on the Tequila, lighter on the Mezcal, equal parts eerie and life-giving.
Created by Masa Urushido

1 ½ parts Tres Agaves Reposado Tequila
½ part Mezcal
3/4 part Fino Sherry
½ part pear liqueur

Stir ingredients and strain over large ice cube. Garnish with a lemon twist and edible flower (optional).

Image by Andrew Kist

Hellfire
The theatric addition of the blazing cinnamon would give Beelzebub himself a run for his money
Created by Masa Urushido

2 parts Maker’s 46 Bourbon
3/4 part lemon juice
3/4 part of grilled peach sherbet*
2-3 mint leaves for garnish

Shake all ingredients with ice and strain into a rocks glass. Garnish with mint leaves and top off the drink by flaming ground cinnamon.

*Sherbet recipe: Grill 2-3 peaches (or any seasonal fruit) until nicely charred. Mix the peaches in a blender with equal parts white sugar and strain.

Vampire Blood
A sweet, red elixir that’s easy to suck up.

1 ½ parts Trois Rivieres Blanc Rum
1 part lime juice
½ part Simple syrup
Strawberries

In a rocks glass, muddle 1 strawberry and top with ice. In a shaker tin, muddle one strawberry and add liquid ingredients. Dry shake for 30 seconds and add ice. Shake with ice for 1 minute. Strain into rocks glass and serve.

Bitter Spell
Like witches’ magic, this cocktail will transform before your eyes as the blood-red Campari ice block melts
Created by Casa Luca in D.C.

3 oz Maker’s Mark Bourbon
1 1/2 oz Cocchi Vermouth
2 Dashes Orange Bitters
Orange Twist
1 Campari rock*

*Campari Rock, 3/4 part Campari, 2 parts Water, Mix Campari and water and freeze in ice mold.

Davey Jones’ Fashioned
A rum old fashioned, fit for the damned pirate captain of the deep sea… or your friend that prefers their drinks on the boozy side

2 parts New Grove Spiced Rum
1/8 part orange simple syrup*
2 dashes Bittermans Burlesque Bitters

*Orange Simple Syrup: Add equal parts sugar and water in a pot with orange peel. Heat until sugar has dissolved. Remove peel and allow to cool.

Mounds of Treats
Coconut and chocolate, overlooked candy bar, fantastic cocktail combination. Trick or Treat!
Created by Niccole Trzaska of Drinks by Niccole

1 ½ parts Sugar Island Coconut Rum
1/4 part white crème de menthe
2 1/4 parts milk hot chocolate

Stir all ingredients while hot, top with whipped cream.

The post Skip the Punch Bowl: Make these Halloween Cocktails appeared first on Honest Cooking.

www.mybakingaddiction.com

Spider Caramel Apples
Everyone loves caramel apples, especially this time of the year. Make them extra festive with chocolate spider decor. See the recipe.

www.bakersroyale.com

Double Chocolate Monster Cookies
Royal icing and a few orange and yellow candies go a long way in taking the usual, easy chocolate cookies to a festive Halloween level. See the recipe.

Chocolate Chia Pudding
Sort of a snack, sort of dessert. Regardless, it’s delicious and fun. See the recipe.

www.chelseasmessyapron.com

Homemade Halloween Marshmallows
Check out this tutorial with plenty of tips and tricks on how to make the best homemade vanilla marshmallows. Plus a cute way to decorate them for Halloween! See the recipe.

www.joanne-eatswellwithothers.com

Scotcheroo Spiders
Spiders aren’t scary when they’re chocolate peanut butter flavored! These scotcheroo spiders are a fun Halloween treat that will give smiles instead of scares. See the recipe.

Teal Pumpkin Bites
These sunflower butter bites are like eating balls of sweet cookie dough. Feel free to make them whatever color your choose! See the recipe.

www.culinaryginger.com

Pumpkin Spice and Applesauce Cupcakes
Halloween Pumpkin Spice and Applesauce Cupcakes are a fun, seasonal dessert that your kids will not only have fun making, but eating too. The secret to the flavor in the cupcakes comes from the applesauce. See the recipe.

Spider Pizza
Ok, ok. This one isn’t sweet, but it’s so fun we couldn’t leave it off the list! See the recipe.

The post Sweet Recipes for Your Halloween Festivities appeared first on Honest Cooking.

Photos courtesy of Les Dauphins

To be honest, most Halloween punches leave us wanting or with a terrible sugar headache. Rather than dip into the mystery bowl, we’d rather just stick to wine. French Côtes du Rhône wines are the perfect deep, red color to give off a dramatic hue in a Halloween goblet.

Or, if you’re just hosting a cozy fall day complete with braised beef or a crockpot full of chili, this elegant red wine with smooth tannins is the perfect pair. We specifically chose the Les Dauphins Côtes du Rhône Réserve Rouge 2016 ($12.99) to try with popcorn while watching scary flicks, Halloween candy, a simple cheese plate with a side salad and our favorite fall foods. It passed the matching test with all of the foods!

With a hint of black pepper spice and notes of dark berries, reach for this bottle as you nibble on chocolate while you wait for the trick-or-treaters to show up. (And if they don’t, more chocolate for you!) This bottle seriously speaks to fall and should be your go-to at the adult Halloween party.

The post The Wine to Sip While You Wait for Trick-Or-Treaters appeared first on Honest Cooking.

When everyone starts piping up over pumpkin, I head straight for apples. Apples are my gateway to fall flavors and autumnal eats.

They’ve got that nostalgic, “back to school”, “leaves are changing” vibe without going FALL full-force, and they pair like a dream with those warm, toasty spices that everyone loves so much in their pumpkin-spiced this and that. {Can you tell that it takes me a little while to ease into autumn down here in hot, sweaty Florida?}

I’ve been jotting down recipes ideas left and right as I get myself into the mood for the season, and a few days ago, one came to mind out of nowhere: Caramel Apple Dipped Pretzel Bites. {Doesn’t everyone daydream about such things?}

It could have been because I was mulling over game day snacks to bring to a tailgate this weekend, but the thought of these EASY treats just sounded so ideal that I had to get my hands on the ingredients immediately and see if they worked together as well as I imagined they would.

Spoiler alert: THEY DID!

There’s no better time than game day to start getting into that fall mode, and the tailgate is the perfect place for easy, portable snacks like these. Salty mini pretzels dipped in gooey caramel and coated in crushed apple chips. I mean… for heaven’s sake.

If you’d rather not spend your whole morning dipping and coating these bad boys {though the work goes by quickly if you’re watching ESPN College Game Day}, pass off the task to eager kiddos — OR — use my super smart strategy of using long pretzel rods instead so you don’t have to make as many. I did this last weekend when I took these to a pool party and I felt like a genius for coming up with an alternative plan that shaved off a ton of prep time. {And clean up time since I crushed the apple chips right in their packaging and dipped the pretzel rods directly into bag. SO EASY.}

You can use any pretzel shape or variety for these snacks. I used gluten free mini pretzels and they tasted exactly the same as the regular kind, which is especially nice if you’re bringing them along for a crowd and aren’t sure about allergies and sensitivities. I chose “Original” flavored apple chips for this batch, but they also come in other flavors like Cinnamon and Caramel {caramel on caramel??? YES.} if you want to give your treats a twist. Another idea? Finely chop peanuts, pecans or walnuts and add them to the crushed apple chips before you give your pretzels a dip for a little extra pizzazz.

Don’t just just consider making these as game day snacks — they’d be amazing for any fall affair including Halloween and Thanksgiving!

Is there anything that screams fall more than caramel apples?!?! {DON’T YOU DARE SAY PUMPKIN.} I think not!

Whip up a batch {or 5, because they go quick} watch them disappear!

Click here for the recipe.

The post Caramel Apple Pretzel Bites appeared first on Honest Cooking.

There is only one season I look forward to as much as Christmas and that is fall. What’s not to love? The cooler weather (I live in the Arizona desert, you understand) pumpkins, Halloween and all of the fall produce, in particular the apples.

Different apple varieties peak at different times, but there’s always something you can get year round and that is applesauce. Today I’m showcasing North Coast Certified Organic Pumpkin Spiced Applesauce. It doesn’t get much more seasonal than that.

North Coast Organic Applesauce flavors range from traditional cinnamon to tangy apple apricot, apple with berries and strawberries. They come packaged in cups, jars and even convenient pouches that your kids would love in their lunch boxes or for a healthy snack on the go.

North Coast Organic have been perfecting their skill of organic farming and apple products for over 90 years. Their certified, KSA Kosher certified applesauce, apple juice and vinegar are made only with U.S. grown apples and are free of added sugar, preservatives and GMOs.

To learn more about North Coast Organic, visit their website and check out their new products. Click here > North Coast.

With Halloween, applesauce and pumpkins on my mind, all of these were factors that inspired me to come up with these cupcakes. Made with real ingredients, North Coast Organic Pumpkin Spiced Applesauce adds all the apple/pumpkin flavor you need.

Want to win North Coast’s apple product for a whole year?! Enter here.

Just as an aside, as you may need to fend off your neighbors, my kitchen smelled like pumpkin pie when the cupcakes were baking.

The frosting for the cupcakes is cream cheese with a little pumpkin pie spice to mirror the pumpkin spice in the applesauce and drive home the pumpkin/fall feeling.

I had a lot of fun with these cupcakes. I have many Halloween-themed recipes on my website from skulls to scorpions and now spiders.

The web cupcake liners, large fake spiders and everything you see can be purchased from the internet.

North Coast products can be found here:

Boxed.com
VitaCost.com
Kroger.com
Walmart.com
Jet.com
Amazon.com
And you can check here to see if it is carried in a store near you

Halloween Pumpkin Spice and Applesauce Cupcakes

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• Author: Janette
• Yield: 12 cupcakes

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Ingredients

For the cupcakes:

• 1/2 cup unsalted butter softened at room temperature for 1 hour
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 3/4 cup North Coast pumpkin spiced applesauce
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup whole milk room temperature

For the frosting:

• 8 ounces cream cheese softened at room temperature for 1 hour
• 4 ounces unsalted butter softened at room temperature for 1 hour
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/2 teaspoon pumpkin pie spice

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Instructions

For the cupcakes:

1. Preheat oven to 350°F. Line a 12-muffin tin with liners.
2. To a bowl add the butter and sugar. Beat on high until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Mix in the pumpkin applesauce.
3. Add the flour, baking powder and salt to a separate bowl and mix well. With the mixer on low add little dry mix to the wet mix, alternate with a little milk until all the flour and milk are used. Mix until well-combined and smooth. Don’t over mix.
4. Use an ice cream scoop and divide the batter between all the cups, a little over halfway filled.
5. Bake for 20-25 minutes until golden. When a toothpick inserted in the center it should come out clean.
6. Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.

For the frosting:

1. Beat the cream cheese and butter with an electric mixer, add the vanilla, mix well. Slowly add powdered sugar while beating. Add the pumpkin pie spice and mix well.
2. Refrigerate for 30 minutes to make topping the cupcakes easier.
3. Top the cooled cupcakes with the frosting.

• Category: Cupcakes, Dessert

The post Halloween Pumpkin Spice and Applesauce Cupcakes appeared first on Honest Cooking.

First off, we have to admit that we are not your number one fan of The Walking Dead. We have nothing against the show, but honestly, just haven’t gotten into it yet. (Also, we don’t always do well with gore.) But! We are into wine, so when we had a chance to try the new Walking Dead wines, we were 100% on board. Beverages aimed at shows with cult followings always make us a bit skeptical. Case in point, the Game of Thrones beers that left something to be desired when it came to the liquid inside the decked out bottles.

However, these wines did not leave us wanting like those beers. The label alone will be what sells most of these bottles and that’s totally ok! If you’re headed to a halloween party or a 50th birthday, you might stop by a wine shop and see these bottles with the undead plastered across the label or with Sheriff Rick Grimes ready to stop the coming zombies and think its the perfect, fun bottle for the occasion. You wouldn’t be wrong. Although the name left us feeling queasy for a second (Like we said, blood and guts make us green.), the Blood Red Blend is a stellar wine that wasn’t too big for enjoying on its own or with a meal or appetizers. They have also made a 2016 Cabernet Sauvignon wine in this line.

The makers of this wine label have taken things to the next level. Not only do they want the wine drinking to be an experience, they want the bottle itself to bring some adventure. The labels respond to the Living Wine Labels app, an augmented reality innovation that lets consumers “Watch the Dead Rise” from their smartphones. Just download the app from the Apple App Store or Google Play Store and watch the labels come to life.

Let’s just say this was a good lesson in not judging a book by its cover, or a wine by its themed label. You can find these bottles at your local Kroger.

The post Blood Red Blend: Our Thoughts on The Walking Dead Wine appeared first on Honest Cooking.

Candy Bar Latte
A coffee and candy bar combined makes for a rich, decadent and delicious latte and it will use up a Snickers, melted right into your drink. See the recipe.

Freezer Butterfinger Pie
This cream cheese and candy no-bake pie is perfect for making now and freezing until you’re not sick of candy. See the recipe.

Candy Corn and Salted Peanut Rice Krispie Treats
There’s nothing subtle about these sugar bombs, but that’s what’s so great about the nostalgic treat. See the recipe.

Creamy Peanut Butter Pie
This pie is creamy, it’s dreamy, it’s everything you want in a decadent peanut butter dessert that sits in a chocolate crust and is topped with your extra Reese’s cups. See the recipe.

Candy Bar Cappuccino Cake
This Candy Bar Cappuccino Cake is a sweet treat stacked with layers of chocolate cake soaked in caramel sauce and topped with a malted milk chocolate frosting and chopped candy bars of your choice. See the recipe.

www.crunchycreamysweet.com

M&M Cookie Bars
Use up all those mini “individual” M&M packs in these cookie bars. The best part? Since you can press the dough into one pan, you don’t have to waste time scooping individual cookies. See the recipe.

Heath Bar Cheesecake
A classic dessert combined with a popular candy bar for a sweet treat that will appeal everyone. See the recipe.

Loaded Apple Nachos
These sweet nachos are made up of apple chips loaded with caramel sauce, peanut butter and Snickers chunks. Although, we think it would be great with Twix or Rolos too. See the recipe.

www.ohsweetbasil.com

Salted Caramel Pretzel Candy Bark
While M&M’s are shown in the picture, feel free to load up your bark with Reese’s Pieces or any chopped candy bar of your choosing. See the recipe.

www.onceuponarecipeblog.com

Sweet and Salty Halloween Candy Popcorn
Make a bowl of popcorn, we like to leave it unbuttered, still salt it, and stir in candy and white chocolate while it’s still warm. See the recipe.

The post 10 Desserts that Use Up Halloween Candy appeared first on Honest Cooking.

Texan Morgue-a-Rita
This cocktail was created by Masa Urushido of Saxon + Parole so you can get a glimpse of the early days of the Texas Chainsaw Massacre villain: Leatherface. This terrifying asylum escapee is sure to make you shakenly reach for that ‘killer’ spicy margarita.

2 parts Tres Agaves Blanco Tequila
3/4 parts fresh lime juice
1/4 part smoky simple syrup*
Lava salt and dried red chili pepper for garnish

Shake all ingredients with ice and strain over fresh ice in rocks glass. Garnish rim with lava salt and add dried chili pepper. *Smoky simple syrup: Pour equal parts sugar and water into a saucepan with one dried chili pepper. Simmer until sugar is dissolved. Remove from heat and let the mixture cool. Remove chili pepper and set syrup aside.

You’ll Float Too
This cocktail is synonymous to that of the shapeshifting, demonized clown that continues to haunt our nightmares from the film “IT.”

2 parts Maker’s 46®
1 part sweet vermouth
Orange bitters
Orange twist, for garnish

FOR THE CAMPARI ICE CUBES:
¾ part Campari
2 parts water

Several hours before serving, mix together Campari and water and freeze in a square ice mold. When frozen, make the cocktail: Place 2 Campari ice cubes in rocks glass. Pour all ingredients over ice cubes and garnish with a wide orange twist. Stir the drink to start the ice melting.

The Cruel Cult
The mysterious and unidentifiable cult members of American Horror Story’s “Cult” has us shaken to our core. Here’s a shot recipe that might ease our nerves as we uncover the mysteries one episode after another…

2 parts Sugar Island Spiced Rum
½ part Lime juice
½ part Ginger liqueur
Apple Cider, to fill

Add all ingredients into a shaking tin. Dry shake for 5 seconds. Fill shot glasses ½ way with Apple Cider. Pour the remaining ingredients from the shaker and fill into shot glasses.

Spooky First Snowfall
A blend of spices intrigues with the same captivating mystery in the chilling new thriller, “The Snowman.” Perhaps this drink will help calm any nerves of running into the ‘Snowman’ killer…

1 part Amarula Cream Liqueur
½ part Spiced-infused whisky (clove, cinnamon, juniper, star anise, and cardamom)

Stir ingredients in a glass beaker until chilled. Fine strain into a chilled coupe glass.

Home Sweet Horror
This Manhattan is a classic recipe we all adore—then, a capsule of activated charcoal is unleashed and the color is drained right before our eyes – kind of like what Grace’s face looked like in “Mother!” when an unexpected intruder disrupts the calm sanctuary she once called home.

2 parts Maker’s Mark® Bourbon
1 part Amaro Averna
1 capsule of activated charcoal
1-2 dashes Angostura bitters

Combine all ingredients in a mixing glass with ice. Stir until chilled and strain over an ice ball. Break open a capsule of activated charcoal, and stir.

The post Scary Sips: Halloween-Themed Cocktails appeared first on Honest Cooking.

These raspberry chocolate cups are made with only a few ingredients and are perfect recipe to make with children. They will be devoured in a minute, so maybe make a double batch!

The recipe is inspired by Elephantastic Vegan’s Bloody Cups, but I made them a bit softer and the filling a bit less runny. Because who wants their kids covered in red raspberries, right? You will need 5 (or only 3!) ingredients and about 30 minutes of time. Great for a last minute project. And kids as well as adults will love them.

They are just the right combination of sweet, chocolatey and sour. But feel free to add more agave syrup, if you are a real sweet tooth! Have a great celebration!

Raspberry Chocolate Cups

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• Author: Anja & Sandra Dear
• Total Time: 30 minutes
• Yield: 12 cups

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Description

These rich raspberry chocolate cups are just the right sweet and tart, a perfect snack or stunning dessert that can be made in about 30 minutes.

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Ingredients

• 300 g vegan cooking chocolate (divided 150 + 150)
• 2 tbsp coconut oil (divided 1+1)
• 120 g 1 cup frozen raspberries
• 1 tablespoon agave syrup
• 1/2 tablespoon chia seeds

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Instructions

1. Melt 150 g of chocolate over double boiler and add 1 tablespoon of coconut oil. Line a muffin tin with paper liners. Divide the melted chocolate between the 12 muffin liners and tilt them to Cover the sides in chocolate (about 1 cm high). Put in freezer to chill.
2. Now melt the raspberries in a smaller pot and add agave syrup and chia seeds. Heat well and set aside to cool down.
3. Add the other half of chocolate with coconut oil in a double boiler. To assemble, put about 1/2 tablespoon of raspberries in the centre of each cup and spread evenly, but leave a few millimetres of chocolate uncovered on the edges.
4. Pour about one tablespoon of melted chocolate over the top and shake to spread evenly. Use all the chocolate, then leave to cool in a freezer for a few minutes.
5. Remove the muffin liners and store in refrigerator until serving.

Notes

You can skip the coconut oil, but your chocolate will be harder to eat.
You can also skip the chia seeds, but the filling will be more runny.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Chocolate

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