Okay! These are my new go-to snack/app when I have people over for lunch/dinner and want to throw something impressive (but actually very easy) together. They’re pretty, colorful, and obviously most importantly, taste awesome. You can add as much or as little curry and cayenne as you’d like, depending on how spicy you like it.
Curried Quinoa & Avocado Naan Flatbreads
Tick or treaters, horror films, American Horror Story, Walking Dead, Hocus Pocus marathons, ORANGE MILK. The list can go on (do I see a Halloween must-have list in our near future?) but for now, let’s talk about this awesome idea from TruMoo: Orange and Scream Milk. The green-dyed milk for St. Patrick’s day is cool, but does it change the flavor of the milk? NO. Orange and Scream is a play on words of…you guessed it – orange and cream. Not only is the milk a kick-ass Halloween orange, but it also tastes like a delicious creamsicle! I’m picturing myself downing tons of Halloween candy with a nice cold glass of orange milk. This could really change things for me…
Parent company Dean foods figured it out – you can get your kids their calcium while also tasting delicious and fitting the theme of the Holiday. More importantly, they even suggest some “Halloween concoctions.” First, there is the Monster Mash Float, which “comes to life by combining the limited edition milk with frozen yogurt topped off with chilled seltzer.” Then try the “Paranormal Pudding.” which “appears by combining instant vanilla pudding with TruMoo Orange Scream and layers of granola.”
I sent several emails to TruMoo and Dean foods to find out where I can get this ghoulish beverage. Unfortunately, the snobs in my region apparently don’t demand the product so I can’t find it near me. They did suggest to ask the local store managers to get some in. Obviously, an email has already been sent. I haven’t given up yet on finding this thing and neither should you. In fact, if you do find it, let us know and tweet us with your best HALLOWEEN milk mustache! Game on. Happy Halloween, Bitches.
Man, sometimes writing here is hard. I had to test several different varieties of beer for this one. The Spiegelau “Refresh Beer Stein” is touted as an everybeer glass. While many beer enthusiasts believe there is a specific glass for a specific style beer, this glass is calling: “BS. Pour anything in me.” The company that brought us the IPA glass and stout glass continues to design glass for literally any beer. The Refresh Stein has a molded turbine design at the bottom of the glass. This turbine is meant to “recharge” the beer, releasing more aromas and increasing the carbonation. The only thing you have to do, is swirl the glass in order to activate the recharging of your beer. The glass also tapers to “enhance aroma.”
The challenge here was to test the glass with the various fall flavored beers. I tried the glass with a pumpkin porter, pumpkin belgian, various pumpkin ales, a kolsh, an IPA, wheat, stout, and more pumpkin beers. I was testing the glass based on several criteria:
- It’s a Stine – is the design convenient for drinking?
- Does the beer “re-carbonate” when swirled?
- Is the aroma enhanced?
- Is the flavor enhanced?
- Does the glass enhance ANY kind of beer?
I am alllll about embracing the flavors of fall this year (and every year). If I can roast it, I’m gonna roast it. If I can caramelize it, I’m gonna caramelize it. If I am able to add pumpkin seeds to it, I’m prooobably gonna add pumpkin seeds to it! You get what I’m saying. Also, not in fall but in general life, if I can put avocado on something, you bet your butt I will.
All that being said and understood, this recipe should come as no surprise. Pair sweet, sweet roasted fall vegetables with cool, creamy avocado and crisp, clean lettuce. Top with a tangy, bright dressing and a bit of salty blue cheese, and you’re in autumn salad heaven.
Roasted Autumn Vegetable & Blue Cheese Salad
Last week, one of my co-workers brought in a box of gingersnaps. Of course, I grabbed a couple throughout the day. As you know, I enjoy fall and all the flavors that come with it. However, as I bit down into the rock hard cookie, I nearly broke a tooth. In considering what to feature next on our top ten lists, I thought of some ways that would highlight the tasty flavors of gingersnaps without the risk of breaking your teeth. Therefore, we found the top ten gingersnap recipes! Links will bring you straight to the recipes. Let us know what your favorites are!
10. Pumpkin Cupcakes with Rolos, Gingersnap Crust, and Apple Cider Buttercream
Pumpkin cake, caramel, apple cider frosting, and a sweet and crispy crust? I’ll take two.
9. Gingersnap Pumpkin Pudding
I’ve always had problems with pudding – a texture issue. But this may be something I’d at least try. A whole different take on gingersnaps…with PUMPKIN.
8. Gingersnap Bread Pudding with Bourbon Butter
Stop drooling. You’re making a fool of yourself.
7. Chocolate Covered Gingersnap Pancakes
Screw chocolate chip and blueberry pancakes…lets get fancy up in here with sugar, spice and everything nice.
6. Pumpkin Cheesecake with Gingersnap Crust
Now this is an excuse to get you through an entire box of gingersnaps…without the mere threat of breaking a tooth.
5. Gingernsap and Cranberry Pork Tenderloin
Some of us enjoy savory of sweet. Here, we have a combination of the two. With some sweet potatoes, it may even start to feel like Thanksgiving.
4. Gingersnap Beef Stew
I love me a hot stew on a Sunday afternoon during a football game. I never thought to add something sweet and spicy like gingersnaps to the mix.
3. Fifteen Spatulas – Pumpkin Chip Gingersnap Ice Cream
If you truly have a sweet tooth, then you know ice cream never goes out of style. The flavors just change by season.
2. Pumpkin Gingersnap Crunch Cake
A pumpkin-spice take on an apple cobbler(ish) recipe sounds like a fall-flavored challenge.
1. Gingersnap Pumpkin Icebox Cake
Eff the summer and its icebox cakes. This is where it’s at. Gingersnap cookies with pumpkin filling.
Don’t see your favorite? Tell us what it is!
Fall is a time for feasting upon braised meat, that is a fact I think we can all agree upon. I’m a big fan of short ribs in particular – when done right, they’re so tender and decadent. Short ribs might seem a little intimidating if you’ve never cooked them before, but they’re really not. Same with this recipe shared to us from our friends at Bibigo – you might be like, “Galbijjim?! What the what?!” but if you just follow along with their instructions, it’s easy! And have you tasted Korean style short ribs? They’re absolutely delicious and a great vacation from your more typical fall beef flavors. Case closed.
Korean Braised Beef Short Ribs
This is an honest-to-god thing that I ate. OMG. I can’t even. It’s a Texas-style beef rib from the good folks at Killen’s BBQ in Pearland, TX. I didn’t have to travel to Pearland for this giant hunk of greatness, though – Killen came to me! They were featured at the Austin edition of the ultra-amazing Cochon555 Heritage BBQ event series, hosted right at W Austin. I ate so much that day, but it was worth every bite.
If you are a carnivore who is lucky enough to live in a city with an upcoming Cochon event (or if you have the means to travel to one…) GO. I’m telling you. Go.