Homemade Pumpkin Spice Liqueur. New Music From Jen Awad.


If you are one of the many pumpkin spice fanatics out there, then you are going to love this Pumpkin Spice Liqueur. It takes less than an hour to make and a few days set aside to blend the flavors.

The Pumpkin Spice Liqueur adds delicious flavor to whipped cream or is lovely sipped all by itself in cinnamon-sugar rimmed glasses.

Homemade Pumpkin Spice Liqueur

Ingredients:

2 cups water
1 cup granulated sugar
1 cup packed light brown sugar
1 (15-ounce) can pumpkin purée (not pie filling)
6 (3-inch) cinnamon sticks
6 whole cloves
2 vanilla beans, split lengthwise
2 cups aged rum, such as Appleton

Directions:

1. Place the water and sugars in a medium saucepan and stir to combine. Bring to a boil over medium-high heat then add the pumpkin, cinnamon sticks, cloves, and vanilla beans. Stir and return to a simmer. Reduce heat to low and simmer, stirring occasionally, about 30 minutes.

2. Meanwhile, line a fine-mesh strainer with a 13-by-15-inch piece of cheesecloth and place over a large heatproof bowl.

3. Pour the pumpkin mixture through the cheesecloth and let it drain until most of the liquid has passed through and a thick paste remains. Release any remaining liquid by pressing on the paste with a rubber spatula. Discard any paste remaining in the strainer. There should be about 2 cups of infused syrup.

4. Add the rum to the infused syrup and stir to combine.

5. Transfer mixture to a sterilized 1-quart mason jar. Store in a cool place for at least 2 days and up to 3 months before serving.

Makes about a quart

Recipe from Chowhound

The liqueur also makes a great gift.

Pair your PSL with some “Basic Bitch” and I guarantee your day will get better. It’s new from LA-based singer Jen Awad. I love how its promo notes that the song is based on a true story.

Check out Jen Awad on Facebook and her Website where you can buy the music.

Cheers!

Posted in Beverages | Tagged | Leave a comment

Jack O’Lantern Quesadillas. Listening To Cathedral Bells.


Aren’t these fun? So cute and easy to make. They are perfect for some pre-trick or treating snacking or a quick dinner afterwards.


Jack O’Lantern Quesadillas

Ingredients:

6 flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or pepper Jack)

Directions:

1. Preheat oven to 350℉.

2. Spray a baking sheet with non-stick spray or line with foil and set aside.

3. Use a serrated knife to carve a Jack O’Lantern face on 3 of the tortillas.

4. Place the remaining 3 tortillas in a single layer on the prepared baking sheet then sprinkle with the cheese.

5. Place the carved tortillas on top of the cheese and spray with more cooking spray.

6. Bake for about 10-15 minutes until the cheese is melted and the tortillas are golden.

Makes 3

Recipe from Eat. Drink. Love.

I tried to be arty….Jack O’Fail. ;)

Boo!

No, not really.

‘Cemetery Surf’ is not scary at all. It’s a nugget of shoegazey goodness that is over before you know it and leaves you dying for more.

Check out Cathedral Bells on Facebook where you can keep tuned for where to buy their music.

Cheers!

Posted in Halloween, Main Courses, Snack | Tagged | Leave a comment

Mini Puff Pastry Pizza Mummies. Listening To Year Of October.


Looking for an easy, tasty, spooky snack? These Mini Puff Pastry Pizza Mummies have got you covered.


Mini Puff Pastry Pizza Mummies

Ingredients:

1 puff pastry sheet (store-bought from the frozen food aisle), thawed
Pizza sauce (your favorite brand)
Toppings: ½ cup diced bell peppers, grated mozzarella cheese
Green or black olives, cut into rings, for eyes

Directions:

1. Using a round biscuit cutter, cut circles in the puff pastry sheet. Save the scraps to make the mummys’ bandage strips.

2. Place the pastry circles on a parchment-lined baking sheet.

3. Spread the pizza sauce on the cut puff pastry circles.

4. Add the toppings.

5. Cut up the leftover puff pastry sheet into strips. Place strips over the topped pizza bases, overlapping to make them look like mummies.

6. Top with olive eyes.

7. Bake in a pre-heated 180℃/350℉ oven for 10 minutes, or until the puff pastry is golden and crisp.

Serves 5

Recipe adapted from Caramel Tinted Life


If you’ve got mummies you could be Bringing Out The Dead.

Nashville-based band Year Of October are rocking it out on this soulful tune. You’re gonna want to wrap yourself in it. :)

Check out Year Of October on the band’s Website where you can buy their music.

Cheers!

Posted in Halloween, Main Courses, Snack | Tagged | 1 Comment

Pumpkin Cheesecake Deluxe. New Music From Red Telephone.


It’s officially pumpkin time. If you need to get your fix try this yummy Pumpkin Cheesecake. There is a hint of maple syrup in the pumpkin spice filling. A mixture of toasted pecans and gingersnaps give the crust a delectable crunchy bite.


Pumpkin Cheesecake Deluxe

Ingredients:

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted

Ingredients for filling:

3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten

Sweetened whipped cream to serve, optional

Directions:

1. Securely wrap a double thickness of heavy-duty foil around a greased 9-inch springform pan.

2. Place pecans in a food processor and process until ground. Add gingersnaps, brown sugar and butter. Pulse until blended. Press onto the bottom and 2 inches up the sides of prepared pan. Set aside.

3. In a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add the eggs and beat on low speed just until combined.

4. Pour filling into crust.

5. Place springform pan in a large baking pan and add 1 inch of very hot water to the baking pan.

6. Bake at 325°F for 60-70 minutes or until center is just set and top appears kind of matte in color.

7. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer then chill overnight.

8. Remove sides of pan. Serve cake with whipped cream if you like.

Serves 12

Recipe from Taste Of Home

“Victoria Park” is new from Cardiff based band Red Telephone. I love the sentimentality and trippy vibe.

Check out Red Telephone on Facebook and Bandcamp where you can buy the music.

Cheers!

Posted in Cake | Tagged | Leave a comment

Pomegranate Martini. New Music From Loyal Lobos.

Pomegranate juice adds a festive hue to this gin-based martini with a sweet-tart punch. I love the look of the rosemary garnish.

Pomegranate Martini

Ingredients:

50ml gin
1 Tbs dry vermouth
3 Tbs pomegranate juice
Pomegranate seeds and rosemary sprig, to garnish

Directions:

1. Put a few pomegranate seeds and a rosemary sprig in a cocktail glass.

2. Half fill a cocktail shaker with ice. Add gin, vermouth and pomegranate juice. Shake well and strain into the cocktail glass.

Makes 1 drink

Recipe from Delicious Magazine

Don’t drown your sorrows.

Swim.

Wrap this dreamy new tune from LA-based artist Loyal Lobos. Love and loneliness. It’s all in there.

Check out Loyal Lobos on Facebook. You can buy her music on Bandcamp.

Cheers!

Posted in Beverages | Tagged | Leave a comment

Caesar Style Kale Salad

It’s been awhile since I posted a recipe for Kale Caesar Salad. Today’s recipe, from the hilarious and multi-talented Chrissy Teigen, has a few differences. The garlicky croutons are baked (and are seriously good as a snack on their own) and the dressing is pared down to just olive oil, lemon juice, salt and pepper. Put together with heaps of Parmesan and the king of the greens, kale, you have a Caesar fit for

Caesar Style Kale Salad

Ingredients:

Croutons (recipe follows)
Dressing (recipe follows)
1 1/2 pounds lacinato kale
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground pepper

Directions:

1. Bring a large pot of water to a boil.

2. Fill a large bowl with a mixture of ice and water.

3. When the pot of water boils, add the kale in batches. After 5 seconds remove with tongs and place in the ice water. Dry in a salad spinner or with paper towels.

4. Tear kale leaves into small pieces and discard the tough stalks.

5. Place kale in salad serving bowl. Add half of the Parmesan and toss. Add half of the croutons and toss well.

6. Top the salad with the rest of the cheese and croutons. Season with pepper and serve.

Sprinkle extra parmesan cheese (about 1/2 cup) and add the dressing.

Croutons

Ingredients:

1/4 cup olive oil
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese
4 cups day old baguette, cubed

Directions:

1. Preheat oven to 350℉.

2. Place cubed bread in a large bowl. Drizzle with the olive oil and mix. Add salt, pepper, garlic and Parmesan cheese. Mix well and place on a baking tray.

3. Bake until golden, about 20 minutes. Remove from oven and cool.

Dressing

Ingredients:

1/3 cup extra-virgin olive oil
1/4 cup lemon juice
Salt and freshly ground black pepper

Directions:

1. Whisk together the lemon juice and oil. Season with salt and pepper.

Serves 6

Recipe from Cravings by Chrissy Teigen

John Legend seems a likely partner to his wife’s salad.

‘All Of Me’ is such a real life love song. Makes me tear up.

“I’m on your magical mystery ride
And I’m so dizzy,
don’t know what hit me,
but I’ll be alright”

Check out John Legend on his Website where you can buy the music.

Cheers!

Posted in Salad | Tagged | Leave a comment

Pear Crisp With Caramel. New Music From Jong SL.

Ease into the cooler weather with this lovely Pear Crisp With Caramel. The sweet fruit and crunchy topping are perfect together. Spoon on some ice cream and more caramel and you have dessert heaven.


Pear Crisp With Caramel

Ingredients:

Caramel Sauce (recipe follows)
Streusel Topping (recipe follows)
4 pounds ripe pears, peeled, cored and chopped
3 tablespoons fresh lemon juice
2 tablespoons flour
Vanilla ice cream, to serve

Directions:

1. Preheat oven to 350℉.

2. Lightly grease a 7 x 11-inch pan with non-stick spray.

3. Toss the pears with the lemon juice and flour.

4. Pour 1 cup of the caramel sauce over the pears and stir to coat. Pour the mixture into the prepared pan.

5. Sprinkle the streusel topping evenly over the pear mixture.

6. Bake the crisp until the edges bubble up and pears are tender, 45-50 minutes.

7. Remove from the oven and cool for 30 minutes. Served warm or at room temperature with ice cream and remaining caramel sauce.

Serves 8

Caramel Sauce

Ingredients:

6 tablespoons unsalted butter
1 cup packed light brown sugar
3 tablespoons corn syrup
1/2 teaspoon kosher salt
1/3 cup heavy cream

Directions:

1. In a medium saucepan, heat the butter, sugar, corn syrup and salt. Bring the mixture to a boil and cook 1 minute.

2. Whisk in cream and boil for 1 minute. Remove from the heat.

Streusel Topping

Ingredients:

1 cup packed light brown sugar
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon cinnamon
1/2 teaspoon kosher salt
12 tablespoons butter, softened and cut into pieces

Directions:

1. In a bowl, combine the first five ingredients. Mix in the butter with a pastry blender (or your fingers) until the mixture is crumbly.

Recipes slightly adapted from Cuisine At Home


When the title line of an email reads “I sing in the shower too”, you know it’s going to grab my attention. Well, Jong SL, you caught my attention and I love your new song.

‘Driving Away’ shines in its sadness.

“Years drift, the more I miss
If you were here, I’d have my wish
Hopelessly forever lost”

Check out Jong SL on his Website where you can buy the music.

Cheers!

Posted in Dessert | Tagged | Leave a comment