Posts by tag: Halloween

  • Sweet and Spicy Nut and Pretzel Mix with Beer

Sweet and Spicy Nut and Pretzel Mix with Beer

Posted on October 30, 2017

This post was originally published here on January 12, 2015. I’ve since updated the photographs and text. I hope you try it out!

Hi Friends! I’m going to keep things short and sweet today (and a little spicy, too!). Because there needs to be as little as possible standing between you and this snack mix. It’s one of my favorite recipes to whip up for parties, game day gatherings, gift giving, etc. So I figured with Halloween on the horizon, today would be the perfect opportunity to re-visit this post and give it a little bit of a facelift. If you need a last minute recipe for tomorrow night, seriously consider giving this Sweet and Spicy Nut and Pretzel Mix with Beer a try. No tricks. Just treats. I promise.

It has chocolate AND beer. I mean, really. What more could a person ask for?

Sweet and Spicy Nut and Pretzel Mix with Beer | www.floatingkitchen.net

The very first time I made this recipe I went all out and put in a full teaspoon of cayenne pepper. And hot damn, that was a painful mistake that I won’t ever be making again. I was literally sweating while eating that inaugural batch. And I think at one point, I even got momentarily light headed. So word of caution: go easy on the spice. A 1/2 teaspoon of cayenne pepper will provide you with a nice amount of heat, while still being relatively comfortable. If you’re feeling more adventurous, you can certainly try adding more. But just don’t say I didn’t warn you.

For beers, I’ve made this recipe with both Wicked Weed Dark Age and Lagunitas Brewing Company Brown Shugga’. I’m sure other beers would also be excellent. My suggestion is to stick with something with “warm” flavor tones.

Sweet and Spicy Nut and Pretzel Mix with Beer | www.floatingkitchen.net

A couple of other notes on the actual recipe that I think are worth mentioning. First, I always use unsalted nuts and salted pretzels (mostly because I can never find unsalted pretzels). If you only have salted nuts, you might want to cut down on the amount of extra salt added in the recipe. Second, the snack mix will look wet initially, but it will dry as it sits and cools. So don’t panic if it doesn’t look dry enough at first. And third, depending on the beer you use, some parts of the snack mix might get pretty dark. It’s OK! Just check on the snack mix closely as it’s baking to make sure nothing is actually burning.

I hope you all have a safe and fun Halloween! Enjoy!

Cheers,

Liz

Recipe adapted from Food52

Sweet and Spicy Nut and Pretzel Mix with Beer

Yield: Makes 8 cups

Sweet and Spicy Nut and Pretzel Mix with Beer

Ingredients

  • 4 cups unsalted nuts (I used a mix of cashews, almonds and pecans)
  • 2 tablespoons butter
  • 1/3 cup brown sugar
  • 1/3 cup beer
  • 2 tablespoons maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1 tsp. ground allspice
  • 1/2 – 3/4 tsp. ground cayenne pepper
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 4 cups pretzels twists
  • 1 1/2 – 2 tsp. kosher salt

Instructions

  1. Pre-heat your oven to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside. Add the nuts to a large bowl and set aside.
  2. In a saucepan over medium heat, combine the butter, brown sugar and beer. Simmer, stirring occasionally, about 3-4 minutes. Remove the saucepan from the heat and whisk in the maple syrup, cocoa powder and all the spices.
  3. Pour this mixture over the nuts, stirring to coat. Then fold in the pretzel twists, sprinkling in the salt as you fold.
  4. Spread the mixture out evenly between your two prepared baking sheets, making sure to add in any of the accumulated liquid in your bowl. Transfer the baking sheets to your pre-heated oven and bake for 15 minutes, stirring and checking on the mixture 1-2 times during baking.
  5. Turn your oven off and open the door, leaving the baking sheets in your warm oven for an additional 5-10 minutes. This will help the mixture to dry. Then remove the baking sheets from your oven and set them aside to cool completely. Once the snack mix has cooled, use your hands to break up any big clusters into smaller pieces.
  6. The snack mix can be stored in an airtight container at room temperature for up to 5 days.
https://www.floatingkitchen.net/sweet-and-spicy-nut-and-pretzel-mix-with-beer/

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  • Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Posted on October 23, 2017
Category:

Pumpkin mania. It’s a thing. And it’s a thing that seems to start happening earlier and earlier every single year.

And while I don’t personally subscribe to the pumpkin mania that descends upon us during those last long hot weeks of Summer, I can certainly get down with some pumpkin recipes in a seasonally appropriate time frame. Like during the months of October and November. That’s is.

Sorry folks. But I draw the line at pumpkin-flavored bullshit in August. If you’ve been following along here for a while now, then this isn’t news to you. I make my pumpkin shaming well known.

BUT! Since it’s nearing the end of October, and today is the much anticipated annual Virtual Pumpkin Party, it seems like an appropriate time to share the recipe for this Easy Blender Pumpkin Chocolate Pudding. So let’s do this!

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

Today marks the third year of Sara’s #virtualpumpkinparty. Which if you’re not familiar with what that is, let me sum it up for you: it’s a day when a bunch of food bloggers flood the internet with new pumpkin recipes. That’s it. This year, there are over 80 food bloggers participating (you can find all the recipes linked HERE). So if you’re a pumpkin lover, today is like your Birthday X 1,000.

The first year Sara hosted her Virtual Pumpkin Party, I made this Pumpkin Beertail with Tequila and Spiced Rum. And last year, I cooked up this cozy Chicken and Pumpkin Chili. So this year, I figured it was about time I tried my hand at making a pumpkin-themed dessert.

This Easy Blender Pumpkin Chocolate Pudding is aptly named. Because it’s EASY. And because you make the whole damn thing in the blender. Just dump and whirl. No cooking. No stirring. No anything.

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

And dare I even say it’s healthy-ish. I only used dates for sweetness. I also made my own homemade pumpkin purée. And I found that using creamy, protein-packed Greek yogurt allowed me to omit the need for any and all eggs, milk, cornstarch, etc.

See! Healthy-ish! I told you so!

I used my friend Traci’s instructions for making homemade pumpkin purée. And let me tell you, it’s seriously life changing. Homemade pumpkin purée has a much fresher taste and a nicer consistency than the canned stuff. And it’s so freaking easy to do. Seriously. I’ll never need my can opener again.

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

Depending on your mood (and hunger level), you can make either two generous servings or four smaller servings. I used crushed gingersnap cookies as a topping, but any crunchy cookie would be delicious (graham crackers, amaretto cookies, chocolate wafers, etc.). I also kept with the Greek yogurt theme and just used a dollop of that for finishing these parfaits. But you could certainly whip up some heavy cream, if you prefer. A drizzle of caramel sauce might be nice, too. Just saying.

Be sure to check out all the other pumpkin-perfect recipes on Sara’s site HERE. And follow along with the hashtag #virtualpumpkinparty on Instagram for all the savory and sweet creations!

Cheers,

Liz

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Serves 2-4

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Ingredients

  • For the Pudding
  • 2 dates, pitted
  • 1 cup pumpkin purée
  • 1/2 cup full fat Greek yogurt
  • 4 ounces dark chocolate, melted
  • 1 tablespoon cocoa powder
  • 3/4 tsp. pumpkin pie spice mix
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

  • For Topping
  • Greek yogurt
  • Crushed gingersnap cookies (gluten-free version, if necessary)
  • Chopped dark chocolate

Instructions

  1. Soak the dates in hot water for 5 minutes. Then drain and discard the soaking liquid.
  2. Add the dates and all the remaining ingredients for the pudding to your blender and blend on high until smooth and creamy, stopping to scrape down the sides of the blender as necessary. Divide the pudding evenly between your glasses (you can make 2 generous sized portions or 4 smaller portions). Cover and refrigerate until chilled.
  3. Before serving, top with a dollop of Greek yogurt, crushed gingersnap cookies and chopped dark chocolate.
https://www.floatingkitchen.net/easy-blender-pumpkin-chocolate-pudding/

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