Blood Orange Vanilla Lemonade

Hiiiiiiiiiiiiii-EEEEEEEEEEEEEEE! Let's make some lemonade, you guys! Yes, I know it's still basically winter, but hear me out. This IS winter lemonade. Since blood orange season is only December through May, you can only make this in winter or spring soooooo I'm not crazy! Or at least, I'm not crazy because of this idea.

I love, love, love blood orange so much more than regular oranges. I think they're sweeter and have an almost berry-citrus flavor. Does that make sense? Yes? No? Maybe? Maybe the color is playing with my brain!? I buy them as often as I can get my hands on them. This lemonade is a must, a cocktail often occurs, maybe toppings for a salad, glaze for salmon, a pound cake with champagne, oh the possibilities! 

I made this a few years ago on a whim, for a family game night and we drank almost all of it that night. My sister took the rest home and has become a hardcore fan of it. Which reminds me, I set some aside for her. I need to take it to her ASAP. There is a good chance if I don't hurry it won't last long enough. 

Blood Orange Lemonade

Makes approximately 1/2 gallon

1 1/2 cup simple syrup (recipe follows)

3-4 lemons to equal 1/2 cup lemon juice

4-6 blood oranges to equal 1 1/2 cup blood orange juice

3-4 cups cold water * to taste

2 vanilla beans

Juice and strain lemons and oranges until you reach the needed measurements, add to drink container or pitcher. Stir in water and simple syrup. Split vanilla beans and add to lemonade and stir. Remove the vanilla bean after about an hour if you don't want a strong vanilla flavor. Store in refrigerator up to a week.

Simple Syrup 

makes about 1 1/2 cups simple syrup

1 cup water

1 cup sugar

In a sauce pan, combine and heat water and sugar, stirring until all sugar dissolves. Allow to cool to room temp before refrigerating. 

Cheers!
XO,
Ashley

Spooky Graveyard Puddings

I'm back WITCHES!!!! Get it, get it, huh??? Lame? Ok, ok, I know. After a two and a half year hiatus, I'm coming back! Why? Well, I missed my creative outlet and the drive it gave me to stretch and push myself and my skills. Plus, it was just plain fun. Two years ago I needed to eliminate anything that wasn't necessary for me to give my time to, but now both boys are in school and I'm ready to start investing time into something I enjoy again.

 I planned on coming back to you with a delicious sushi bowl, but I made these cuties and knew I had to share. They're easy, delicious and kids (and husbands) lose their minds over them!

I made these for our Friday family movie night. We were watching Hocus Pocus and these made me think of Billy. The boys loved it and I of course loved re-watching something from my childhood. It truly is a classic, at least in my opinion. Anything with Bette Midler is instantly a win in my book. 

Can't keep their hands off of them!!!

SPOOKY CHOCOLATE GRAVEYARD PUDDINGS

makes about 12 1 cup portions

Chocolate Stout CakeThe best one bowl chocolate cake in the history of the universe

Make 2-3 dozen cupcakes
or 3 8” round cakes
or 2 9” Round cakes
or 1 9x13 cake

2 cups sugar
1 ½ cup all purpose flour
1 cup dutch process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs beaten
1 cup buttermilk
1 cup stout beer (Terrapin Liquid Bliss is my fav)
2 tablespoon espresso powder
½ cup vegetable oil
Preheat over to 350 F. Line Pans with parchment or butter and flour.
In a large bowl sift together sugar, flour, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together eggs, buttermilk, beer, espresso powder and oil. Whisk wet into dry. Pour into pans and bake. Bake 30-35 minutes for round pans, 35-40 minutes for rectangle pans. Once cool, crumble the cake and set aside.

*To make it non alcoholic- omit espresso powder and swap beer for strong coffee.  

(I did this this time)

Faux Chocolate Mousse 

aka secret ingredient instant pudding

2 5.9 oz boxes instant pudding
3 cups whipping cream or heavy cream
In a large bowl, whisk both ingredients together.  Refrigerate for about 3 hours to overnight. That's it. No really. Yes, I'm serious. Oh, and don't tell anyone so they'll think you've made this goodness from scratch.

Gravestone Cookies

1 log of sugar cookie dough
1 tube of black decorating gel

Roll log into a tombstone shape, slice into cookies and freeze cookies for a minimum hour. (I totally forgot this step this time and they all lost their shape, baked into a huge blob and I had to cut them into the shape by hand) Bake frozen cookies according to regular directions. If you need to make any adjustments to the shape, do it while they're still warm on the pan. Allow to cool completely before decorating.

zombie hand cupcake toppers (these are the ones I ordered)
gummy worms (I used these because their our favorite)

Then, just layer them into the jars, starting with the cake crumbles, then pudding and more cake. Top with cookies, worms and hands. Refrigerate until ready to serve.

That's it! Easy and delicious!
I'll be back Monday with more deliciousness!!!
Happy Haunting!!!