The Hermione Granger Cocktail.

Sharing one of my favorite cocktails to date, The Hermione Granger Cocktail. Today I’m bringing back Harry Potter inspired cocktails with this raspberry rosemary shrub. Fresh raspberries and sweet raspberry jam, smashed together with rosemary, lemon, apple cider vinegar, vodka, and fizzy sparkling water. This makes for a simple and quick Harry Potter themed cocktail. A sweet lemon rose sugar lined rim is the perfect sweet touch that leaves everyone wanting more.

side angled photo of The Hermione Granger Cocktail side angled photo of The Hermione Granger Cocktail

I’m so excited because today I am bringing back the Harry Potter themed cocktails. If you’ve been following for a while, you know that our fall Cocktail Saturday series always includes a Harry Potter inspired drink or two. I would normally reserve a Harry Potter cocktail for the fall, as I see these drinks as “spooky” cocktails that are most fitting for moody autumn days and Halloween parties.

But times are different these days and life in quarantine has left many of us with a good amount of free time on our hands. Some of us are cooking like crazy. Some binge-watching Netflix. And others are re-reading and or re-watching the Harry Potter series from start to finish. When many of you messaged me saying you’ve been diving back into Harry Potter, I was one, jealous because the sound of a Harry Potter movie watching marathon sounds like the perfect way to spend a weekend. And two, I was excited!! I love so much that I’m not the only Harry Potter loving freak out in the world and that so many of you love the series too.

prep photo of The Hermione Granger Cocktail being muddled together prep photo of The Hermione Granger Cocktail being muddled together

So…then came my idea.

If many of us are revisiting the series during our time at home, why not enjoy a Harry Potter marathon movie night with a Harry Potter inspired cocktail in hand.

Enter the Harry Potter Cocktail Saturday…in the middle of May.

I am wondering…should I make this a series? Do you need more Harry Potter cocktails in these quarantine times? Please let me know. Until let then, here are the details on this sweet vodka shrub inspired by Hermione Granger.

prep photo of lemon rose sugar prep photo of lemon rose sugar

The inspiration

If you’ve read the Harry Potter series or seen the movies, you know that Hermione Granger is the brightest wizard of her age. She’s a leader, beyond clever, the hardest worker, and her natural talents allow her to stand out. She’s sweet and kind-hearted, but don’t let that fool you, she’s stronger and quicker on her feet than anyone else.

When dreaming up her cocktail, I knew I wanted it to be something sweet and light that highlights her intelligence and thoughtfulness towards others. But I also wanted it to reflect on her strength.

Enter this raspberry rosemary vodka shrub. It has a deep red color that shows Hermione’s boldness and strength…red is said to show strength and confidence. But it also has sweet berries and roses that reflect her compassion.

It’s pretty, it’s perfectly sweet, and a little bubbly too. Just like Hermione herself. Cheesy, but it fits, right?

The Hermione Granger Cocktail with smoking rosemary sprigThe Hermione Granger Cocktail with smoking rosemary sprig

To make the Hermione Granger cocktail…

It’s simple and easy.

You need a few things. Raspberries for one, fresh rosemary (but you could also do without if you don’t have), lemons, jam, apple cider vinegar (which might seem off, but trust me), vodka (but tequila is nice too), and sparkling water.

Oh, and sugar, lemon, plus dried edible rose petals for the rim, if you’d like…and yes, you’d like.

First, start with the sweet lemon lined rim. It’s simply lemon zest, dried rose petals, and a pinch of granulated sugar mixed together. It adds such a sweet and lemony touch to each drink.

overhead photo of The Hermione Granger Cocktailoverhead photo of The Hermione Granger Cocktail

Next, find yourself a cocktail shaker or even just a mason jar. Muddle together the berries, rosemary, and fresh lemon juice until those berries are all smashed down. Muddling the berries with the rosemary infuses the rosemary flavor into the drink in a subtle, non-overpowering way.

Now, add the raspberry jam. This creates an intense, much more concentrated berry flavor. I love marrying fresh berries and sweet jam together. Add the apple cider vinegar, and vodka, and then shake, shake, shake.

Strain the drink into your glass and top off with sparkling water for a touch of fizz. Easy and perfect.

close up side angled photo of The Hermione Granger Cocktailclose up side angled photo of The Hermione Granger Cocktail

My Saturday suggestion?

Since we’re all at home this weekend, let’s plan that Harry Potter movie marathon. It’s the ideal weekend at home when you really have nowhere to go. Soo…

Start with The Hermione Granger cocktail…of course. Then add a little dinner. Serve up something fun like coconut popcorn chicken or a quick-cooking Thai black pepper chicken and garlic noodles. Oh, but before anything else, you should really make a fun dessert. Specifically, something Harry Potter themed like this Forbidden Forest Chocolate Butterbeer Cake.

And with that, I’m leaving you with one of my favorite HP quotes that feels very fitting for the times we are currently in. “But you know, happiness can be found even in the darkest of times, if one only remembers to turn on the light,” – Albus Dumbledore, Harry Potter and the Prisoner of Azkaban.

side angled photo of The Hermione Granger Cocktail side angled photo of The Hermione Granger Cocktail

Looking for other Harry Potter cocktails? Here are my favorites from year’s past. 

The Golden Snitch Cocktail

The Half Blood Prince Cocktail

Death Eater Negroni

Lastly, if you make the Hermione Granger cocktail, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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4.62 from 13 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

The Hermione Granger Cocktail

Fresh raspberries and sweet raspberry jam, smashed together with rosemary, lemon, apple cider vinegar, vodka, and fizzy sparkling water.

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Calories 255 kcal
  • 2 tablespoons fresh or frozen raspberries
  • 1-2 teaspoons fresh chopped rosemary
  • juice from half of a lemon
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons raspberry jam
  • 2 ounces vodka
  • sparkling water for topping
  • 2 fresh or frozen cherries, for topping (optional)

Lemon Rose Sugar (optional)

  • zest of 1 lemon
  • 2 tablespoons granulated sugar
  • 1 tablespoon finely crushed dried rose petals (optional)
  1. 1. To make the lemon sugar. Combine the lemon zest, sugar, and rose petals on a shallow plate. Rim your glasses in the sugar mix, then fill with ice.

    2. In a cocktail shaker or glass jar, muddle the raspberries, rosemary, and lemon juice, squashing everything to release the juices. Add the apple cider vinegar, jam, and vodka. Fill with ice and shake until combined.

    3. Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Finish with a cherry on top. Enjoy.

If You Don’t Have Jam: use an additional 2 tablespoons raspberries and add 1-2 tablespoons sugar to sweeten to your taste. 

If You Don’t like Vodka: use tequila! 

To Make a Mocktail: omit the the vodka and add 1 additional tablespoon lemon juice and 1 additional teaspoon apple cider vinegar.

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4.48 from 21 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Hermione Granger Punch

Fresh raspberries and sweet raspberry jam, smashed together with rosemary, lemon, apple cider vinegar, vodka, and fizzy sparkling water.

Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 255 kcal
  • 1/2 cup fresh or frozen raspberries
  • 1-2 tablespoons fresh chopped rosemary
  • juice from 2 lemons (about 1/2 cup)
  • 1/2 cup raspberry jam
  • 1/3 cup apple cider vinegar
  • 12 ounces (1 1/2 cups) vodka
  • 3-4 (12 ounce)  sparkling water, for topping
  • fresh or frozen cherries, for topping (optional)

LEMON ROSE SUGAR (OPTIONAL)

  • zest of 1 lemon
  • 2 tablespoons granulated sugar
  • 1 tablespoon finely crushed dried rose petals (optional)
  1. 1. In a pitcher, muddle the raspberries, rosemary, and lemon juice, squashing everything to release the juices. Add the jam, apple cider vinegar, and vodka. Stir to combine. Chill until ready to serve.

    2. To make the lemon sugar. Combine the lemon zest, sugar, and rose petals on a shallow plate. Rim your glasses in the sugar mix, then fill with ice.

    3. Strain into your prepared glasses. Top off with sparkling water, then gently stir to combine.

If You Don’t Have Jam: use an additional 1 1/2 cups raspberries and add sugar to sweeten to your taste. 

If You Don’t like Vodka: use tequila! 

side angled horizontal photo of The Hermione Granger Cocktailside angled horizontal photo of The Hermione Granger Cocktail Source

‘I Can’t Wait To Dress Up As The Coronavirus For Halloween,’ Says Man Who Will Be Dead By May

DUBLIN, OH—Eagerly expounding on what he described as “probably [his] best costume idea ever,” local 28-year-old Aiden Johnston, who sources confirmed will be dead by May, told reporters Wednesday he can’t wait to dress up as Covid-19 for Halloween. “Oh, man, it’d be so funny if I went as the coronavirus and my…

Read more…

Illustration for article titled ‘I Can’t Wait To Dress Up As The Coronavirus For Halloween,’ Says Man Who Will Be Dead By May

DUBLIN, OH—Eagerly expounding on what he described as “probably [his] best costume idea ever,” local 28-year-old Aiden Johnston, who sources confirmed will be dead by May, told reporters Wednesday he can’t wait to dress up as Covid-19 for Halloween. “Oh, man, it’d be so funny if I went as the coronavirus and my girlfriend went as the CDC—that would absolutely crush,” said Johnston, wondering aloud whether a bright-red, full-body spandex suit covered in ping-pong balls would sufficiently represent the virus that will begin wreaking havoc on his lungs in April and, within a matter of weeks, cause all of his major organs to shut down. “I wonder if there’s a way to get my dog in on it, too. I know my friends [half of whom will also reportedly die from Covid-19] would have a good laugh if I put a little surgical mask on him. Maybe I’ll even throw a quarantine-themed party and we can cover up all the windows with plastic and give out gloves and hand sanitizer at the door!” At press time, sources reported that Johnston had decided to get a head start on his costume by picking up a few things at a local Walmart, where he immediately contracted coronavirus from a shopping cart handle.

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California Cobb Salad

This might be controversial, but we’re all friends here right? I hate a confession to make: I hate traditional Cobb Salads. Hard boiled eggs and creamy dressings… it’s a hard pass for me. BUT ever since discovering this California Cobb Salad I’ve changed by tune!!

California Cobb Salad from www.whatsgabycooking.com (@whatsgabycookin)

California Cobb Salad from www.whatsgabycooking.com (@whatsgabycookin)

If you’re a long time reader of WGC, you know that sweet potatoes are my jam. They are constantly stocked in my kitchen because you can use them for so many different recipes! Chips / Loaded Sweetpotatoes / Wedge Fries / Noodles, the list goes on! Today they are front and center in this California Cobb Salad. It’s a game changer especially because up until this Cobb graced my kitchen – I hated Cobbs.

Whaaaaaat? Who says that? Here’s the deal – hard boiled eggs in my salad. NO thank you. Creamy thick dressings… hard pass. I want a healthy, gorgeous, colorful and light Cobb and that’s exactly what this one is! So forget any notion you had of a super heavy cobb salad – this one is 100% guaranteed to rock your world.

It’s loaded with roasted sweet potatoes and beets, some chickpeas for that extra protein, plenty of creamy avocado and a dressing that you’ll absolutely adore! I’ve added some flaked salmon on top to make it into a main, but you could easily skip the salmon if you prefer. OR substitute with chicken. Skies the limit when it comes to Cobbs!

California Cobb Salad

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Description:

a fresh take on a cobb salad loaded with salmon, sweet potatoes, avocado and the most delicious mustard vinaigrette!

Gaby Dalkin

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Mediterranean

Ingredients

For the Salad:

  • 3 sweet potatoes, peeled and cut into 3/4-inch dice
  • 3-4 heads Romaine lettuce, chopped, ¾ inch ribbons
  • 4 cooked beets
  • 1 cup heirloom cherry tomatoes, halved
  • 2 ripe avocado, diced
  • 1 cup canned chickpeas, rinsed and drained

For the Grilled salmon

  • 4 6-ounce salmon filets
  • Kosher salt and freshly cracked black pepper

For the Mustard Herb Vinaigrette:

  • 2 teaspoons Garlic Minced
  • 2 teaspoons Shallots Minced
  • 2 Tablespoons Grainy Dijon Mustard
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Parsley
  • ½ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Kosher Salt
  • ¼ cups Red Wine Vinegar
  • 1-¼ cup Extra Virgin Olive Oil
  • 2 Tablespoons Finely Shredded Parmesan Cheese

Instructions

For the Salad:

  • Toss the cubed sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  • In 4 bowls, arrange equal amounts of the lettuce and top with piles of the sweet potatoes, beets, cherry tomatoes, avocados and chickpeas. Lay a piece of salmon on top of each salad. Toss with vinaigrette as needed.

For the Salmon:

  • Season the salmon filets with salt and pepper on both sides. Grill on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside.

For the Mustard Herb Vinaigrette:

  • Combine all the ingredients in medium bowl and whisk until everything is incorporated.

Array ( [name] => For the Salad: [uid] => 0 [type] => group ) [1] => Array ( [text] => Toss the cubed sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool. [image] => 0 [uid] => 1 [type] => instruction [image_url] => ) [2] => Array ( [text] => In 4 bowls, arrange equal amounts of the lettuce and top with piles of the sweet potatoes, beets, cherry tomatoes, avocados and chickpeas. Lay a piece of salmon on top of each salad. Toss with vinaigrette as needed. [image] => 0 [uid] => 2 [type] => instruction [image_url] => ) [3] => Array ( [name] => For the Salmon: [uid] => 3 [type] => group ) [4] => Array ( [text] => Season the salmon filets with salt and pepper on both sides. Grill on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside. [image] => 0 [uid] => 4 [type] => instruction [image_url] => ) [5] => Array ( [name] => For the Mustard Herb Vinaigrette: [uid] => 5 [type] => group ) [6] => Array ( [text] => Combine all the ingredients in medium bowl and whisk until everything is incorporated. [image] => 0 [uid] => 6 [type] => instruction [image_url] => ) )
–>

California Cobb Salad: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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Lemon Roasted Spatchcock Chicken

We’re spatchcocking today!! Get excited. This Lemon Roasted Spatchcock Chicken is coming your way and it’s a great way to meal prep for the week.

Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)

In case you haven’t heard of spatchcocking – it’s basically splitting the by removing the backbone and flattening it out so it roasts much faster. And while that might sound complicated – we’ve got a step by step photo tutorial on how to do it!

Growing up, my parents would always make whole roasted chickens on the regular. They were amazing to say the least. And let’s not even start on the crispy chicken skin – I’d demolish that by myself no problem. The whole house would smell fantastic and if there were leftovers, my mom would throw them into one of my favorite casseroles for the next night.

Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)

These days, I make my own roasted chicken a few times a month. And when there are leftovers, I’ll throw them into the same casserole that my husband is now obsessed with or put them into a salad of some sorts. Last weekend we were in a bit of a rush to head over to a friends party, but I was determined to roast one off for the week to use as leftovers. So instead of roasting it whole, I spatchcocked it! GENIUS! Way less time and just as delicious.

Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)

Spatchcock is just a fancy way of calling a chicken or a turkey that’s been butterflied. The backbone is removed so you can open it up and roast the entire thing so it’s extra crispy.  I roast mine with tons of lemons, salt, pepper, garlic and whatever herbs I have on hand, plus some potatoes to catch any of the drippings and soak up all that flavor.

Once it’s done, not only will your house smell absurdly delicious, but you’ll have one good looking dinner and hopefully leftovers! Carve it up, shred it up, toss it into some enchiladas and never fear about having time to roast and entire chicken ever again!

And while this is a tutorial for a Spatchcock Chicken, you can do the same thing with a turkey! And you can spice either differently depending on what you plan on using the meat for.

Lemon Roasted Spatchcock Chicken

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Description:

A super easy and foolproof way to make a Lemon Roasted Spatchcock Chicken!

Gaby Dalkin

Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
1 hour 5 minutes

Main Course

Ingredients

  • 1 4-pound whole chicken
  • 2 tablespoons olive oil, plus more for potatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 lemon, juiced and zested
  • 2 teaspoons chopped rosemary
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, sliced in half
  • 2 lemons, halved
  • 2 cups baby potatoes

Instructions

  • Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper.
  • Transfer the chicken to a large cast iron skillet, skin side up with the garlic and lemon halves tucked in under the chicken. Scatter the potatoes around the chicken and drizzle them with olive oil, salt and pepper..
  • Roast for 45-50 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving

Array ( [text] => Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper. [image] => 0 [uid] => 0 [type] => instruction [image_url] => ) [1] => Array ( [text] =>

Transfer the chicken to a large cast iron skillet, skin side up with the garlic and lemon halves tucked in under the chicken. Scatter the potatoes around the chicken and drizzle them with olive oil, salt and pepper..

[image] => 0 [uid] => 1 [type] => instruction [image_url] => ) [2] => Array ( [text] =>

Roast for 45-50 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving

[image] => 0 [uid] => 2 [type] => instruction [image_url] => ) )
–>

Lemon Roasted Spatchcock Chicken: Chef Vision

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are classic chocolate cookies that kids of all ages will love. This particular recipe is enhanced with brown butter to give it a more complex flavor that takes these cookies from good to great!

Chocolate is definitely my flavor of choice. If you love chocolate as I do, start your day with these Homemade Chocolate Crepes for breakfast, with a mug of delicious Cookies and Cream Hot Chocolate on the side, and end your day with a sweet little something like these Chocolate Snowball Cookies.

Chocolate crinkle cookies on a wire grate

Chocolate Crinkle Cookies

I just love the contrast of the dark chocolate cookies and the snowy white crust of powdered sugar on these chocolate crinkle cookies. The signature crinkles make these cookies look like snow-capped mountains, a perfect scene of a white winter holiday.

What you need to make chocolate crinkle cookies

The wet ingredients:

  • Butter – you may see some chocolate crinkles recipes calling for oil but I prefer butter for taste. In fact, this recipe uses brown butter to enhance the cookie flavor ever further.
  • Sugar – both granulated sugar and brown sugar are used in this recipe.
  • Egg – just one egg to bind the ingredients together.
  • Vanilla Extract – always use vanilla extract to enhance the flavor of any cookies no matter what.

The dry ingredients:

  • Flour – all-purpose flour.
  • Cocoa powder – you can use either natural or dutch-processed cocoa.
  • Salt – just a little bit of salt goes a long way to enhance the flavor of all cookies.
  • Baking soda and baking powder – for leavening.

How to make chocolate crinkle cookies

The brown butter

Brown butter is truly the secret ingredient that makes these cookies shine. It brings a toffee note that compliments the chocolate flavor and adds complexity to the final product. Making the brown butter only adds another 10 minutes to the prep time and is totally worth it.

Brown butter in a saucepan

  • Use a light color saucepan to make brown butter so you can see the color change.
  • Don’t try to speed up the process by raising the heat level, cook over medium heat or even lower if necessary to avoid scorching the butter.
  • When you can see the butter turning a caramel color and smell nutty, it is done.

The cookie dough

This chocolate cookie dough does not need to be refrigerated, but it can be refrigerated or frozen if you are making it a day or even weeks ahead to prepare for the holiday.

Rolling cookie dough in sugar then powdered sugar

  • Beat egg with butter until creamy, then add cooled brown butter and vanilla extract and continue beating until light and fluffy.
  • Sift the dry ingredients together to break up and clumps in the flour and cocoa powder. Add flour mixture to the wet ingredients, stir to form the cookie dough.
  • Divide the cookie dough with a medium cookie scoop and shape into balls. Roll in granulated sugar and then powdered sugar before baking.

Other tips for making chocolate crinkle cookies

  • Make sure to allow the brown butter to cool before making the cookie dough, you don’t want to scramble the egg by mixing in hot butter.
  • For this recipe, I like to portion the cookie dough all together and shaping them into dough balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.
  • Pack the powdered sugar quite generously if you want a good layer of white crust after the cookies are baked. If you roll it too thin, the powdered sugar crust won’t be as prominent.

A stack of chocolate crinkle cookies

Storing chocolate crinkles

Store these cookies in an airtight container on your countertop for up to a week. They do not need to be refrigerated. In fact, refrigeration is not recommended since it can make the sugar coating watery.

More cookie recipes you’ll love!

A stack of chocolate crinkle cookies

Chocolate crinkle cookies on a wire grate

Chocolate Crinkle Cookies

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Author Trang Doan

Servings 17 cookies

Chocolate Crinkle Cookies are classic chocolate cookies that kids of all ages will love. This particular recipe is enhanced with brown butter to give it a more complex flavor that takes these cookies from good to great!

Cookies

  • 4 oz unsalted butter
  • ¼ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt

Sugar for rolling

  • 2 tablespoon granulated sugar
  • cup powdered sugar sifted

  1. To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 – 9 minutes. Allow brown butter to cool to room temperature before using.

  2. Preheat the oven to 350°F.

  3. Add egg and sugar to a large mixing bowl or a stand mixer bowl and beat until light in color and creamy, about 2 minutes. Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.

  4. In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt. Add the flour mixture to the wet ingredients and stir until incorporated.

  5. Use a medium cookie scoop to scoop the cookie dough from the bowl, take a spatula and level off any excess cookie dough. Roll the dough into a ball with your hands. Place dough ball on a parchment-lined small baking sheet. This should yield 17 dough balls. The dough does not need to be refrigerated.

  6. Add granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheets about 2 inches apart. Bake for 11 – 12 minutes. Bake one tray at a time in the middle of the oven.

  7. Remove the baking sheet from the oven and place it on a wire rack to cool 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.

Nutrition Facts

Chocolate Crinkle Cookies

Amount Per Serving

Calories 135 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g20%

Cholesterol 24mg8%

Sodium 74mg3%

Potassium 70mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 181IU4%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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White Hot Chocolate

White hot chocolate in glasses with whipped topping.

White hot chocolate in glasses with whipped topping.

White Hot Chocolate

When I was younger I hated chocolate.

My mom always told me it was probably because when she was pregnant with me, she ate a candy bar everyday on her break!

Unfortunately for my waistline, over the years I have started liking it more and more.

But if I had to choose between white and milk chocolate…. white chocolate every time!  I love white chocolate.

I was so excited to try this recipe for homemade white hot chocolate.

It has been freezing in Utah and we just got a huge snow storm!

This sure did hit the spot perfectly.

I thought it was the most delicious hot chocolate that I have ever tried!  It was amazing!!

What you need to make white hot chocolate

This is a simple and easy white hot chocolate recipe.

It is SO smooth, rich and creamy!

  • Milk of choice:  I prefer 1 % or 2% milk but you can substitute half and half, heavy cream, or a mixture.
  • Vanilla extract: a splash of this vanilla extract will add so much flavor to the white hot chocolate recipe.
  • White chocolate: chopped into small pieces.
  • Whipped Cream:  or marshmallows for topping!
  • Nutmeg: this is optional and tastes delicious!

How to make white hot chocolate

White chocolate has a low melting point.

You do not want to over cook your white chocolate.

Simply bring to a simmer and remove from heat right away to serve.

  • Combine and warm: Stir together milk, chocolate and vanilla in small saucepan.
  • Cook over heat: Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  • Serve and garnish: Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.White ho chocolate in a pot and a wooden spoon.

Tips for making white hot chocolate

  • Freeze white chocolate: Before chopping or grating your white chocolate pieces, freeze them first. This will help the white chocolate from melting or becoming too soft.
  • Prepare the white chocolate: For a more finely chopped white chocolate, you can use a blender or food processor if needed. Chopping or grating your white chocolate will also be fine.
  • Simmer and remove: Once the white hot chocolate is simmering take it off the stove immediately before it starts to boil. This will overcook your white hot chocolate.
  • Add in variations: After the white hot chocolate is simmering simply add in any variation that you like. Peppermint, mint or seasonings for extra added flavoring.
  • Garnish: Toast your white hot chocolate using a broiler or a kitchen torch to caramelize the top of the white hot chocolate.

Variations for white hot chocolate

  • Cream: Use any kind of milk you prefer such as whole, low-fat, skim, nondairy, almond milk or milk percentages. For more decadence, add a splash of cream or half-and-half to add a rich and creamy flavoring. Blend any of these combinations as well.
  • Chocolate: milk or dark chocolate work well with this recipe too. A blend of milk or dark with white chocolate is another way to enhance this warm drink for the winter season.
  • Toppings: top with white chocolate or chocolate chunks, peppermint or mint.
  • Candy: peppermint (extract even works), mint or mint chocolate, toffee or heath chunks are delicious.
  • Seasonings: Cinnamon and sugar blend, pumpkin pie spice or all spice.
    White hot chocolate in a glass cups with white chocolate chunks.

Storing white hot chocolate

  • Making ahead: Follow the instructions accordingly then let cool completely once simmered. Place in an airtight container. Your white hot chocolate will become hard in the refrigerator.
  • Can you freeze white hot chocolate? White hot chocolate is hard to freeze once it is cooked together. It doesn’t warm up the best but it can be done if needed.
  • Warming up: This white hot chocolate is great for making ahead; however, you will want to slowly warm up and bring to a simmer. Then remove quickly to serve.

More delicious holiday drinks to choose from

White hot chocolate in a glass mug

White Hot Chocolate

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Alyssa Rivers

Servings 8

White Hot Chocolate is a rich and creamy decadent drink that melts in your mouth with a smooth, sweet white chocolate and vanilla flavoring. Warm up to this white hot chocolate this holiday season! 

  • 4 cups milk of choice You can substitute half and half, heavy cream, or a mixture.
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate chopped into small pieces
  • Whipped Cream or marshmallows for topping
  • Nutmeg (optional)
  1. Stir together milk, chocolate and vanilla in small saucepan.

  2. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)

  3. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Updated on December 19, 2019

Original Post on November 15, 2012

Nutrition Facts

White Hot Chocolate

Amount Per Serving

Calories 229 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g40%

Cholesterol 18mg6%

Sodium 78mg3%

Potassium 242mg7%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 23g26%

Protein 6g12%

Vitamin A 206IU4%

Vitamin C 1mg1%

Calcium 194mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Creamy Pumpkin Ginger Soup

This Creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!
Creamy Pumpkin Ginger Soup

This Creamy Pumpkin Ginger Soup is healthy, warm, and comforting. Plus, it is simple to make. Sugar pumpkins are roasted in the oven and then pureed with Greek yogurt, shallots, ginger, and sage, making this soup tastes just like fall.

Greek yogurt, is an excellent replacement for heavy cream or sour cream in soups. I also swirl some on top just before serving! My go-to Greek yogurt is Stonyfield, who I partnered with to make this cozy pumpkin soup. I love Stonyfield because all of their yogurts are made without the use of toxic persistent pesticides, artificial hormones, antibiotics, or GMOs. I always keep a quart on hand to add to everything I make – from soups to breakfast bowls to bagels.

Why doesn’t Stonyfield use antibiotics?

Stonyfield only works with organic farms that provide optimal living conditions and low-stress lives for their cows. A healthy diet, a low-stress lifestyle, fresh air, and room to roam. Cows, they’re just like us!
Alright there are a few differences–the four stomachs come to mind–but when it comes to the building blocks of a long and healthy life, cows needs are similar to ours, and organic farmers don’t just understand these principles, they practice them.

How might the organic approach to healthy cows differ from conventional dairy farming?

Stonyfield’s family farmers like to take the long view. Organic dairy-farming systems promote cow health and longevity by placing less stress on cows and sending them outdoors to enjoy biodiverse forage-based diets, all of which improves their immune system and makes the use of antibiotics unnecessary. Much like us, cows have complex systems. But thanks to the USDA organic prescribed diet and exercise plan, organic dairy cows are not only living their best life, but they’re providing us with the best milk possible.

Now, onto more about this pumpkin soup recipe!

Is pumpkin soup healthy?

Pumpkin is high in vitamins A and C. It’s also a good source of fiber, which helps keep you full longer. Pumpkin is low in calories, with a half-cup serving having only 40 calories. This soup gets its creaminess from yogurt, not heavy cream, which keeps the calorie count down.

What can I add to pumpkin soup for flavor?

Pumpkin doesn’t have a very strong flavor, so it’s the perfect base for adding your favorite herbs and spices. In this savory soup, I add thyme, sage, ginger, nutmeg, and shallots, a tasty fall combination. The chives and pepitas are optional, but I recommend adding them. They enhance the soup’s texture, giving it a little crunch.

What should I serve with pumpkin soup?

You could serve this pumpkin soup with bread, like my Easy Garlic Cheddar Biscuits, a salad, or half a sandwich. It’d also be a great starter for dinner and would be perfect for serving at Thanksgiving. Or, serve it on its own as a light lunch. The fiber in pumpkin will help fill you up; plus, the Greek yogurt adds extra protein.

What is an immersion blender?

An immersion blender is a handheld blender that is super convenient for pureeing soups. With an immersion blender, you don’t have to transfer the soup from the stove into another appliance to blend it. I use this Cuisinart immersion blender (affil link), which I love. If you don’t have an immersion blender, no worries – you can still make this pumpkin soup! Just transfer the soup in small batches into a blender and blend until smooth.

Variations:

You can swap the pumpkin for butternut or acorn squash.

This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

More Pumpkin Recipes You Will Love:

Creamy Pumpkin Ginger Soup

Prep Time: 5 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 10 mins

This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

  • 1 3-pound sugar pumpkin, halved, seeded, and quartered
  • 6 fresh thyme sprigs
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • freshly ground black pepper, to taste
  • 1 tablespoon butter
  • 2 large shallots, chopped
  • 3 cups vegetable or chicken broth, plus more if needed
  • 1 tablespoon fresh grated ginger
  • 3 fresh sage leaves, chopped
  • 1/8 teaspoon fresh nutmeg, plus more for garnish
  • 1/4 cup 0% fat Stonyfield plain Greek plain yogurt
  • chopped chives, for garnish
  • pepitas, optional for garnish
  • Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  • Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.

  • Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.

  • Let cool, and then remove the peel from the pumpkin.

  • Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.

  • Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.

  • Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.

  • Puree using an immersion blender until smooth. Add the Greek yogurt and blend.

  • Pour into 4 bowls.

  • Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.

TO FREEZE: Omit the yogurt and the garnish until ready to serve. Portion the cooled
soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer.
Transfer to the refrigerator the night before reheating, and then reheat over low heat,
stirring occasionally, until heated through. Add the yogurt and serve with garnish.

Serving: 1-1/2 cups, Calories: 145kcal, Carbohydrates: 16g, Protein: 3.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 8mg, Sodium: 926mg, Fiber: 3.5g, Sugar: 7.5g

Blue Smart Points: 3

Green Smart Points: 4

Purple Smart Points: 3

Points +: 4

Keywords: pumpkin ginger soup, pumpkin soup

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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Creamy Baked Mac and Cheese

Prepare yourselves for the ultimate Creamy Baked Mac and Cheese!

Creamy Baked Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)

Creamy Baked Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)

This one is a new addition to my Thanksgiving menu! But I feel like Creamy Baked Mac and Cheese is just the right thing to do. It’s an EXCELLENT vegetarian option if you have guests coming that don’t like turkey. And kids and adults will love every aspects of this mac and cheese.

The cheese sauce is uber cheesy and creamy. The buttered panko topping gives it that extra crunch you’re looking for. The thyme bring it up another level so you can feel a tiny bit fancy. The cheeses used are easily found at any market so you don’t have to search for any kinds of fancy cheese. And it makes for incredible leftovers if you are lucky enough to wind up with any! All in all, you’re looking at the best Creamy Baked Mac and Cheese to grace your table. In fact, I’d make it now so you can eat it in peace because come Thanksgiving, it’s gonna go fast.

Creamy Baked Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)Creamy Baked Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Creamy Mac and Cheese

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Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you’ve ever had…. plus there’s a crispy topping!

Gaby Dalkin

Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:

Main Course

Ingredients

  • 1 pound elbow macaroni or cavatappi
  • 1 quart milk
  • 8 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups grated Gruyère cheese
  • 2 cups grated extra-sharp Cheddar
  • 6 leaves removedsprigs fresh thyme,
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1-1/2 cup panko bread crumbs

Instructions

  • Preheat the oven to 375 degrees.
  • Cook the macaroni according to the directions on the package. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don’t boil it!
  • Melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat, add the Gruyère, Cheddar, thyme, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  • Melt the remaining 2 tablespoons of butter, combine them with the panko crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Array ( [text] => Preheat the oven to 375 degrees. [image] => 0 [uid] => 0 [type] => instruction [image_url] => ) [1] => Array ( [text] => Cook the macaroni according to the directions on the package. Drain well. [image] => 0 [uid] => 1 [type] => instruction [image_url] => ) [2] => Array ( [text] => Meanwhile, heat the milk in a small saucepan, but don’t boil it! [image] => 0 [uid] => 2 [type] => instruction [image_url] => ) [3] => Array ( [text] => Melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat, add the Gruyère, Cheddar, thyme, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. [image] => 0 [uid] => 3 [type] => instruction [image_url] => ) [4] => Array ( [text] => Melt the remaining 2 tablespoons of butter, combine them with the panko crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. [image] => 0 [uid] => 4 [type] => instruction [image_url] => ) )
–>

Creamy Mac and Cheese: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking

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Fall Farmers Market Salad


This quick and easy persimmon and pomegranate loaded Fall Farmers Market Salad goes well with just about any main course this time of the year!

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

There are many things in life that give me great joy… binge watching TV, chocolate, sparkling wine, slutty brownies etc. But there is one thing that I’m currently obsessing over… and lucky for you it’s now on the blog. This Fall Farmers Market Salad is everything. That’s just about the only way to put it. It’s all you could possibly need for a Thanksgiving salad and I made it for you!

Every Wednesday (when I’m in LA and not jet setting across the country) I hop on my super cool bike and head down to my local farmers market. It’s pretty much my favorite way to start the day and it’s always fun grabbing a bunch of random things and turning it all into something delicious.

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

If I end up making a salad with my farmers market goodies, I always throw a bit of goat cheese on top! It’s really the only sensible thing to do and it gives it that slight tang! Feta cheese would be great too.  Bonus points for this salad because while you can absolutely serve it on the side for Thanksgiving – it also doubles as the most perfectly satisfying lunch or main course dinner during persimmon season!

Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)Fall Farmers Market Salad from www.whatsgabycooking.com (@whatsgabycookin)

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Fall Farmers Market Salad

Print Only (Hide on screen only)

Description:

The perfect quick and easy Fall Farmers Market Salad that goes well with just about any main course this time of the year!

Gaby Dalkin

Prep Time:

Cook Time:

Total Time:

Ingredients

  • 1/2 cup candied walnuts
  • 8 cups market greens wild kale, wild arugula, etc
  • 1 cup pomegranate seeds
  • 2 persimmons sliced into wedges
  • Goat cheese

For the red wine vinaigrette:

  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic minced
  • Salt and freshly ground pepper to taste

Instructions

  • To make the vinaigrette, in a small bowl, whisk together the vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended.
  • Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.

Array ( [text] => To make the vinaigrette, in a small bowl, whisk together the vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended. [image] => 0 [uid] => 0 [type] => instruction [image_url] => ) [1] => Array ( [text] =>

Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.

[image] => 0 [uid] => 1 [type] => instruction [image_url] => ) )
–>

Fall Farmers Market Salad: Chef Vision

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Video Of Dinosaurs Crossing The Street Is Halloween At Its Finest

This ridiculous video of dinosaurs crossing the street in NYC and causing a general ruckus is going viral. There’s just something so wonderful about these beasts roaming the street. They look absurd and hilariously out of place, and we are all for it. 

This ridiculous video of dinosaurs crossing the street in NYC and causing a general ruckus is going viral. There’s just something so wonderful about these beasts roaming the street. They look absurd and hilariously out of place, and we are all for it. 

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Pumpkin-Filled Halloween For The Animals At Ilinois Zoo

The animals at Chicago’s Brookfield Zoo were in for a Halloween treat! Halloween pumpkins for all the animals, some chose to eat them and others decided to play with them! Overall, it was a success and a joy to watch!

Enjoy the pumpkin festivities and have a safe Halloween! 

The animals at Chicago’s Brookfield Zoo were in for a Halloween treat! Halloween pumpkins for all the animals, some chose to eat them and others decided to play with them! Overall, it was a success and a joy to watch!

Enjoy the pumpkin festivities and have a safe Halloween! 

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Haunted House Employee Gets Back At Snobby Kid

Happiness really can be found in the darkest of places. In this case, we have some devilish haunted museum tour employees deciding to take matters into their own hands when it came to dealing with a pack of unruly, snobby children. Sounds like the one kid was all talk after all. Getting rid of the tour guide to strip away their sense of safety was a brilliant touch. 

Happiness really can be found in the darkest of places. In this case, we have some devilish haunted museum tour employees deciding to take matters into their own hands when it came to dealing with a pack of unruly, snobby children. Sounds like the one kid was all talk after all. Getting rid of the tour guide to strip away their sense of safety was a brilliant touch. 

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Man Asks Every Trick-Or-Treater If They’re The Real Dracula Just In Case

CLIFTON, NJ—Saying he was unwilling to take any chances with his safety, local man Jay Tierney confirmed Thursday that he made sure to ask every trick-or-treater if they’re the real Dracula, just in case. “Obviously, Halloween can be a lot of fun, but if you show up at my doorstep with fangs and a cape, I’m gonna need…

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CLIFTON, NJ—Saying he was unwilling to take any chances with his safety, local man Jay Tierney confirmed Thursday that he made sure to ask every trick-or-treater if they’re the real Dracula, just in case. “Obviously, Halloween can be a lot of fun, but if you show up at my doorstep with fangs and a cape, I’m gonna need some answers in case I need to defend myself,” said Tierney, adding that, as a precaution, he kept a wooden stake and mallet behind the front door. “Usually, they say ‘No’ and I can just play it off like a joke, but better safe than sorry. I don’t want to end up a vampire myself, cursed to walk the night and feast on the blood of the innocent just because I was too embarrassed to ask a simple question. If a trick-or-treater ever does admit he’s Dracula, I’ll probably throw a Snickers in the yard and then lock the door while he’s picking it up.” At press time, Tierny peeked from behind a curtain as several costumed teens, among them possibly a real zombie and the actual Darth Vader, egged his house.

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Hand-Picked Skeleton Memes For The Spookiest Day Of The Year

Happy Halloween you skeleton-loving freaks! In honor of the occasion, we’ve picked out 16 dank skeleton memes that may or may not make sense to the normies. Either way, we hope you find them amusing!

Want even more spooky memes? Head on over to /r/DankMemes

Happy Halloween you skeleton-loving freaks! In honor of the occasion, we’ve picked out 16 dank skeleton memes that may or may not make sense to the normies. Either way, we hope you find them amusing!

Want even more spooky memes? Head on over to /r/DankMemes

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No Halloween Is Complete Without Animals In Costumes

Happy Halloween, goblins and ghouls! No Halloween is complete without sharing and seeing all the fun and creative costumes — humans and animals!

Especially, the animals. For us, at least. 

Here are 17 animal costumes we’ve come across that got us feeling the spooky excitement of All Hallows’ Eve! 

We want to see your pets dressed up! Share a picture with us, in the comments below!

Happy Halloween, goblins and ghouls! No Halloween is complete without sharing and seeing all the fun and creative costumes — humans and animals!

Especially, the animals. For us, at least. 

Here are 17 animal costumes we’ve come across that got us feeling the spooky excitement of All Hallows’ Eve! 

We want to see your pets dressed up! Share a picture with us, in the comments below!

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It’s Long Past Time For Jack-O’-Lanterns To Decide Once And For All If They Are On The Side Of Humans Or The Side Of Demons

Each fall, we welcome the sight of jack-o’-lanterns. They beautify our porches, light the paths to our doors, and, of course, frighten evil spirits away from the premises. As we wonder what lurks behind their mischievous grins, these pumpkins add a sense of mystery to our Halloweens. A bit too much mystery, in my…

Read more…

Each fall, we welcome the sight of jack-o’-lanterns. They beautify our porches, light the paths to our doors, and, of course, frighten evil spirits away from the premises. As we wonder what lurks behind their mischievous grins, these pumpkins add a sense of mystery to our Halloweens. A bit too much mystery, in my view, for we never know where their true allegiance lies. Are they loyal to humans? Or would they rather obey the orders of demons?

Enough is enough, I say! The time has come for jack-o’-lanterns to tell us whether they stand with us or against us.

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Here’s how things are supposed to work: We give these festive seasonal gourds a prime spot outside our homes each October, decorating them and tending to them. In return, they serve as our guardians, keeping demonic forces at bay. But how can we be sure the jack-o’-lanterns stick to their end of the bargain? Sure, they add autumnal zest to my patio, but perhaps they also chatter with devils behind my back, conspiring to murder me. There is nothing to stop them from playing both sides in the eternal war between good and evil. Well, this uneasy alliance can stand no longer! They must join one cause or the other!

As I wander the streets each night, I genuinely enjoy the spooky fun provided by a glowing pumpkin on a stoop. I want to believe it has rightfully taken its place among the fake cobwebs in the windows, the bundle of Indian corn on the door, and the cackling animatronic witch in the yard, but I don’t know if I can trust it. A few jack-o’-lanterns evince pure evil, such as those bearing the wicked visage of Pinhead; others are clearly benign, having been carved into a friendly character like Garfield the cat. But most of them are a rough likeness of our faces, leaving me to wonder whether their crooked, toothy smiles are an affectionate tribute to humanity or a cruel simulacrum intended to mock us.

Goddammit, which is it? Is the flame that flickers in each hollowed-out ornamental squash the light of God’s abundant grace—or a spark of hellfire belching forth from the underworld?

I warn the kids in my neighborhood not to play near them. After all, what if this commonplace piece of holiday decor devours children’s souls and consigns them to eternal damnation? If so—if jack-o’-lanterns are indeed minions of the devil—then humanity must be protected at all costs. This is a task I am willing to take upon myself, not resting until every last jagged-mouthed pumpkin-beast has been caved in with a baseball bat. The streets will run orange with their wax-drenched innards.

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For those jack-o’-lanterns who have yet to pick sides, I have a simple message: It’s not too late. The world is a dark and confusing place, and you may think the demons have more to offer. But I urge you to think about what you want your legacy to be, late in November, when you’re rotting on a doorstep. Do you want to be a hero or a traitor? If we work together, we can fight sinfulness, spread righteousness, and make this Halloween the most wonderful night of our lives.

Then, building on our new alliance, we can combine forces and at long last fulfill our true destiny as we kill Satan and crown ourselves the rulers of hell.

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Pumpkin Carving Tips

Carving jack-o’-lanterns from pumpkins is one of the most fun and rewarding Halloween activities. The Onion offers tips for pumpkin carving that will make your jack-o’-lantern the envy of the neighborhood.

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Carving jack-o’-lanterns from pumpkins is one of the most fun and rewarding Halloween activities. The Onion offers tips for pumpkin carving that will make your jack-o’-lantern the envy of the neighborhood.


Beat the crowd and buy your pumpkin in January.


Before beginning carving, give your pumpkin a shot of whiskey and something to bite down on.

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Apply steady pressure around incision to prevent major puree loss.


Scrape out the insides until you get down to the lit candle at the center.


Lower your expectations.


Place the pumpkin in the center of a circle of salt. This prevent slugs and snails from feasting on the gourd that contains the soul of the man who wronged you.


Keep in mind that every mistake is final and will be an extreme blow to your ego.

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Bind your wound with a thick bandage to prevent blood loss and have a friend drive you to the hospital.

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Make sure to save one seed so you can grow next year’s pumpkin.


Remember that at the end of the day, no one actually gives a shit what your pumpkin looks like.

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Fifteen Clever Meme Halloween Costumes

From Ight Imma Head Out to the Ancient Aliens guy on the Discovery Channel, these people really went all out with the meme-inspired Halloween costumes. And in case you’re in need of a very last-minute costume, these might give you a little inspiration.

From Ight Imma Head Out to the Ancient Aliens guy on the Discovery Channel, these people really went all out with the meme-inspired Halloween costumes. And in case you’re in need of a very last-minute costume, these might give you a little inspiration.

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