logo
Food Advertising by

Bloody Bellini – a Cocktail for a Vampire

The Bloody Bellini, delicious “blood” is combined with bubbly prosecco to make the perfect Halloween Cocktail for Vampires, and those suffering with anaemia. If you’re not a vampire, you can make this gruesome looking cocktail with Raspberry Puree and Raspberry Chocolate Syrup! Perfect to serve this halloween, and totally delicious too!

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias

The Bloody Bellini, delicious blood is combined with bubbly prosecco to make the perfect Halloween Cocktail for Vampires, and those suffering with anaemia. If you're not a vampire, you can make this gruesome looking cocktail with Raspberry Puree and Raspberry Chocolate Syrup! Perfect to serve this halloween, and totally delicious too! #halloween #cocktail #bellini

Recipe Video:

 

Jump to the Recipe

I think Halloween has got to be one of the most fun times of the year for us food bloggers! It’s a really great way for us to test our creativity and get a bit crazy in the kitchen , it’s the reason I love it! I welcome any opportunity to really get my creative juices flowing, and when else can I make a cocktail that looks like blood and it not just be totally weird and kind of gross?! Maybe Valentine’s day hahaha! This Bloody Bellini was so much fun to create though and for that I thank Halloween!

The Bloody Bellini, delicious blood is combined with bubbly prosecco to make the perfect Halloween Cocktail for Vampires, and those suffering with anaemia. If you're not a vampire, you can make this gruesome looking cocktail with Raspberry Puree and Raspberry Chocolate Syrup! Perfect to serve this halloween, and totally delicious too! #halloween #cocktail #bellini

Continue reading →

Black Widow Cocktail – a Halloween and Marvel drink

The Black Widow Cocktail is a dark, shimmery, and deceptively sweet cocktail. It is the perfect spooky sipper for Halloween and the next instalment of my Marvel Cocktail Series. It’s made with gin, crème de mûre, and black sesame syrup. It’s sweet, a little nutty, and visually awesome. 

Jump to the Recipe!

The Black Widow Cocktail is a dark, shimmery, and deceptively sweet cocktail. It is the perfect spooky sipper for Halloween and the next instalment of my Marvel Cocktail Series. It's made with gin, crème de mûre, and black sesame syrup. It's sweet, a little nutty, and visually awesome.

Recipe video: 


While I’m a firm believer that hard work pays off, and if you want good things you need to work for them, I’m also all about making life easy where you can! So when I was coming up with ideas for a fun and spooky Halloween cocktail and I had the idea to combine a Halloween cocktail with the next drink in my Marvel Cocktail Series, I was all over it! And thus, the Black Widow Cocktail was born! It’s suitably spooky and fun for Halloween, and works brilliantly for Natasha Romanoff’s Black Widow – winner!

The Black Widow Cocktail is a dark, shimmery, and deceptively sweet cocktail. It is the perfect spooky sipper for Halloween and the next instalment of my Marvel Cocktail Series. It's made with gin, crème de mûre, and black sesame syrup. It's sweet, a little nutty, and visually awesome.

Continue reading →

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

 “I thought our story was epic, you know. You and me. Spanning years and continents. Lives ruined, bloodshed. Epic” No, I’m not talking about this smoothie! It is very, very good but I can’t say it’ll ruin any lives. I’m just trying to softly introduce you to my tendency for getting way too involved in the lives of fictional characters, that quote is from an episode of Veronica Mars I am watching as I write this. Now, I don’t know if you ever watched Veronica Mars – but if you have, you might understand why I’m a bit misty right now (their story was epic, just FYI). 

Now, that was your soft introduction – now I’m just going to through you into the deep end! Today was a big day for Marvel fans, a lot of their upcoming movies were officially announced and let’s just say it’s been a bit of a roller coaster of emotions – from their first female lead movie being announced, to their first black superhero lead movie being announced to the confirmation of a specific storyline they’re going to be delving into that will most likely kill off my favourite Marvel character. I’m going to leave it at that or you’ll all run away before you get to know more about this yummy, seasonal smoothie.

Pumpkin Pie Smoothie

So, I will actually start talking about this recipe now and stop crying about Steve Rogers! This pumpkin pie smoothie made a bit of a mess in my kitchen this morning – and by that I mean I discovered my blender was leaking when I picked it up and smoothie started pouring out of the bottom! Luckily, I managed to save enough to savour the yummy autumn flavours and have a good breakfast! 

Pumpkin Pie Smoothie

It’s basically like drinking pumpkin pie and it’s good for your tummy. It not only contains pumpkin puree and the spices, but it also has kefir milk. Kefir milk is something I recently discovered after it was recommended to me by a friend, and now I put it in all my smoothies! I normally like to keep dairy out of my smoothies, but this is a fermented milk using kefir grains (not really grains, it’s a yeast/bacterial fermentation starter) making the milk full of tummy loving probiotics! It’s also packed full of protein and also low in lactose for those of you who are sensitive to high amounts. It doesn’t just improve the health factor of the smoothies either, it’s super yummy -it’s got a similar taste to greek yogurt, so why not replace the yogurt in your smoothies with kefir for that same tang, but extra goodness! 

Pumpkin Pie Smoothie

 

Continue reading →

Spider-Man Toffee Apples

spider-man toffee apples

Okay, I have a confession to make – I hate halloween! There, I said it! Don’t throw rocks at me, please! I actually love all the festivities surrounding Halloween, the dressing up, the parties and of course, the baking, but I have this one extreme phobia that ruins the whole holiday for me! That doesn’t mean I can’t take part in the baking fun though, so enter these toffee apples!

spider-man toffee apples

Halloween isn’t all that big in the UK anyway, kids do trick or treat and there’s the odd party, but it’s definitely no where near the scale you find in the US! It’s crazy how much those guys get into the spirit of Halloween, I love it. Or, I would, if I could celebrate Halloween in any way other than hiding in my house until it’s all over! Toffee apples aren’t just a halloween treat, here in the UK we serve them up on Bonfire Night too. 

spider-man toffee apples

 

Continue reading →

Pumpkin Pecan Pie

Image

Happy Hallowe’en everybody! I won’t lie to you, I’m not Hallowe’en’s biggest fan. But I do love pumpkin and spices and pecans and dressing up (I dressed up as a sickly person in her pjs this year). I have never made pumpkin pie before, I’ve never even eaten pumpkin pie before! But I love everything that goes into it so I figured why not be festive! I decided to add a pecan topping because I think I’ve spent too much time in Atlanta). The pie itself turned out great, I mean I’ve never eaten pumpkin pie so maybe I got it completely wrong, but it was scrummy so either way I’m happy. I’m a great lover of autumn spices, I associate them more with Christmas (see below re: lack of autumn holidays here) but I’m a firm believer that you should bake with cinnamon, nutmeg and allspice all year round.

Image

I think this pumpkin pie post needs a little disclaimer before we continue – this pie doesn’t actually contain any pumpkin. I made this with butternut squash. Hallowe’en isn’t that big of a holiday in the UK and we obviously don’t have thanksgiving, with those being the two big pumpkin holidays we don’t have a plethora of choice when it comes to pumpkins. Just before halloween you can buy pumpkins for carving, but I wouldn’t recommend baking with them. But fun fact: a lot of canned pumpkin is actually butternut squash anyway (they use butternut squash as it’s less stringy, sweeter and a better colour) so I’m not really cheating here! Maybe I should have called it Butternut Squash Pie, but that just doesn’t sound as festive!

Image

Paul Hollywood would not be impressed with my soggy bottom (I over greased the pan, oops)

I have another small confession, I made two pies. The first pie I used a ready made pie crust because I didn’t want to bother making my own pastry (did I mention I was a sickly pj lady today?) and I don’t actually own a pie dish. However it was much shallower than I anticipated and all the pumpkin filling spilled out and I was left with an accidental (but tasty) pecan pie. My mum enjoyed the accidental pecan pie so it wasn’t a complete loss!

Image

Who said the pie filling actually has to be in the pie crust anyway???

I couldn’t bear to just leave it at that so I decided to suck it up and make my own pastry (admittedly this decision was after a failed attempt to buy ready made shortcrust at Tesco), after all shortcrust pastry is pretty much the easiest pastry to make. I will include the recipe for that, but don’t feel bad if you use ready made, I would have if I could have. My philosophy is life’s too short to make your own pastry!

Image

I know you’re jealous of my giraffe print knives

Time to get down to business then!

Ingredients

For the Sweet Shortcrust Pastry: 

  • 225g  plain flour (plus extra for dusting)
  • 110g butter
  • 80g caster sugar
  • 1 large egg
  • 1/2 – 1  tbsp milk
  • pinch of ground cinnamon (optional – you can substitute with other flavours, but try not to over power with flavour)

For the Pumpkin Filling: 

  • 500g butternut squash, cooked and pureed
  • 1 (397g) tin condensed milk
  • 2 eggs, beaten
  • 175g dark brown soft sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground allspice
  • 1/2 teaspoon salt

For the Pecan Topping:

  • 220g golden syrup
  • 115g caster sugar
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 200g pecan halves

Method

For the pastry:

Line the bottom of an 8inch pie dish (or sandwich cake tin if you’re improvising like me!) with greaseproof paper and very lightly grease sides of dish.

Put the flour and butter into a bowl and rub the butter into flour until you have fine crumb mixture. Stir in the sugar and cinnamon (if using). Mix in the egg and enough milk to form a soft dough. Try not to work the dough too much as you don’t want to melt the butter. Wrap in cling film and place in fridge to chill for at least 15-30 minutes.

Dust work surface with flour and roll out pastry to a 1/2cm thickness. Transfer to pie dish and lightly press into the bottom and into edges. If you tear the pastry, just fix holes with pastry cut offs. Set aside.

Image

Make shift pie dish

For the pie filling:

Preheat oven to 200C/ 400F/ Gas mark 6.

Line a baking tray with foil and light oil. Halve butternut squash length wise and scoop out the seeds and stringy bits and remove stem. Place squash halves cut side down on baking tray and pour 50ml water into tray. Loosely cover with foil and bake in oven for 50 minutes or until flesh is tender.

Image

Remove from oven and leave to cool. Scoop flesh from peel and put into food mixer, blend until you have a smooth puree. Measure out 500g and set aside (if you have any remaining squash, reserve excess for another use like yummy mash potato).

Image

Look at that bright orange, you’d never get that naturally with a pumpkin!

In a large bowl and hand mixer, beat the squash with condensed milk, eggs, sugar, spices and salt. Pour into the unbaked pastry case, leaving a space for the pecan topping.

For the pecan topping:

Combine the golden syrup, sugar, eggs, melted butter and vanilla extract in a bowl and stir in the pecans. Pour on top of pumpkin layer.

Bake in the oven at 200C/400F/Gas 6 for 50 minutes or until a knife inserted comes out clean.

Leave to cool in dish for 10 minutes and then and turn out onto wire rack, leave to cool completely.

Serve with freshly whipped cream, yum!

Image

I used a number of recipes from the internet to come up with this recipe. Those that I still have the links for are here and here