This little cocktail concoction is just in time to warm your hearts (and hands!) for Thanksgiving. You know we do a specialty Thanksgiving cocktail every year, like this apple spice libation. Or Lauren Conrad’s kick ass Pilgram Punch I made a couple of years ago. So this year, we’re coming in hot with a crock pot cocktail.
Typically, I’ve been making this drink for Halloween. We’re usually outside waiting for the trick or treaters, and October in the NE means you need more than just a fire to help stay warm. However, the volume this recipe produces is perfect for your large holiday gathering. Bonus, everyone can help themselves! No need to be bartender for the night.
1 jug of apple cider
1/2 bottle Fireball
1 orange, thinly sliced
3-5 whole star anise
1 tbsp whole cloves
Dash of cinnamon
Dash of nutmeg
Pour all of the ingredients into your crock pot and simmer on high for 2 hours. After 2 hours, turn down to low until finished.
Finally one of the best times of the year is here – Halloween! Who’s excited for it?! (Raises both hands high.) Every year we decorate the house with skeletons, lights, fog machines. That’s all good, but what about the food? When you think of Halloween you probably don’t think of food first (candy doesn’t count), but it’s one of the only times of the year you can get super creepy and creative with it. Take advantage!
I originally found this creepy cupcake post years ago from Martha Stewart. Looks like Martha’s dark side came out to play!
Below is our “easy” version of the cupcakes, but if you’re feeling daring, her full post is here.
1 box of devils food cake
1 1/2 cups granulated sugar
3/4 cup water
Frosting (Usually I’d say just use the canned stuff, but this is too good to pass up.)
1 lb cream cheese, room temperature
2 sticks unsalted butter, room temperature
6 cups confectioners’ sugar
1/2 tsp pure vanilla extract
1 cup cherry preserves, strained, for garnish
Line the cupcake tin and bake according to box instructions. While they’re baking you can begin on the glass, you’ll need to let it to sit for a while. Pour the sugar and water in to a small sauce pan over medium-high heat and bring to a boil. When the mixture starts turning brown, remove from heat and pour on to a small cookie sheet. Let cool completely. For the frosting, beat the cream cheese and butter until fluffy. Gradually add in the confectioners’ sugar and vanilla extract until fully blended.
Once the cupcakes have cooled, apply the frosting. Break up the glass, and place a shard or two in the middle. Drizzle the preserves where the glass meets the frosting. Prepare evil laugh.