Sweet & Salty Chocolate-Peanut Butter Popcorn

I went on a little adventure to Ireland at the beginning of the month. It all feels a bit hazy. Like a dream that felt real but wasn't. This was the first trip I've taken that kept me away from my little ones and my husband for more than 2 or 3 nights. I have a lot to say about that trip, but I'm saving it for an Ireland-only post. For now, let me just say this: if you ever get the chance to go to Ireland, do it.

Do. It.

Now that I'm back from my travels, I'm embracing my favorite season. Fall is just about the best thing ever and it is even better when your excitement over its arrival bubbles over to your kids! #sorrynotsorry  

We had a rather chilly evening a few days ago and that seemed like the perfect excuse to watch a movie and eat popcorn as a family. So, we cued up Curious Geoge and the Halloween Boo Fest (as requested by the 4 year old) and I made this delicious popcorn. Riley actually wanted candy corn, but I just can't. I can't. So instead, I bought some peanut butter candies that have no artificial coloring and taste like actual things people should eat. 😬 

And how could I not add chocolate? Dark chocolate drizzle, peanut butter candy, and salty popcorn? Perfection. The leaves can officially change colors because in the Set the Table house, we are ready for all things fall! 

Sweet & Salty Chocolate Peanut Butter Popcorn  

makes 8 servings  

• 1 bag Skinny Pop popcorn
• 1 bag dark chocolate chocolate chips
• 1 teaspoon cinnamon
• 1 bag of your favorite peanut butter candy, roughly chopped 
• 1 cup salted roasted pepitas  
• sea salt  

1. Line a large rimmed baking sheet with parchment and spread the popcorn on the sheet in an even layer. 
2. Place a heat proof bowl over a pot with 1 inch of simmering water. add the chocolate chips to the bowl and stir until melted and smooth. Remove from the heat, add the cinnamon and stir to combine. 
3. Using a spoon, drizzle about 1/3 of the chocolate over the popcorn, then sprinkle 1/3 of the candy, followed by 1/3 of the pepitas. Repeat until all of the toppings are used up.  
4. Place the sheet pan in the fridge until the chocolate sets, about 30 minutes- 1 hour. Then, break the popcorn into chunks and enjoy! If making ahead, store in a large airtight container for up to 3 days. 

Witch's Cold Brew

Happy Halloween, friends! I don't know about you, but with all the stuff to do today I could really use a pick-me-up. Or at least something to look forward to when the madness of trick-or-treating is over. Witch's Cold Brew is cold brewed coffee spiked with some cinnamon simple syrup and vanilla rum. It's a simple concoction that is made even better by the addition of nutmeg scented whipped cream. So, face the evening head on and whip up one of these beauties when you are ready to settle in for the night!

Witch's Cold Brew

Makes 2 cocktails

• 2 cups cold brew coffee (for ease, pick some up from your local coffee shop)
• 2 1/2 ounces vanilla vodka
• 1 ounce cinnamon simple syrup
• 1/4 cup whipping cream
• 1/8 teaspoon ground nutmeg plus more for garnish

1. In a cocktail shaker filled halfway with ice, combine the coffee, vanilla vodka, and simple syrup.
2. Stir until chilled and strain into two tall, ice-filled glasses.
3. Whip the cream and the nutmeg with an electric hand mixer until stiff peaks form.
4. Finish the drinks with a dollop of the cream and a sprinkle of nutmeg.

Cinnamon Simple Syrup

• 1 cup sugar
• 1 1/2 cups water
• 4 cinnamon sticks

1. Combine the sugar, water and cinnamon sticks in a small saucepan and bring to a boil, stirring constantly until the sugar has dissolved.
2. Reduce the heat and simmer the syrup until slightly thickened, about 10 minutes.
3. Strain and cool before storing in the fridge or using in a cocktail.

The Great Pumpkin Float

Brad and I went on a date a while back and had some locally brewed beer. I ordered a Shake Chocolate Porter from Boulder Beer and immediately new I had to make a beer float with it. The Great Pumpkin Float is a combination of chocolatey beer with a slight coffee flavor and deliciously spiced Horchata Ice Cream from Tillamook. This is the easiest cocktail you will ever make and it is perfect for last-minute Halloween parties or as a treat while you watch The Great Pumpkin Charlie Brown (you know you want to)! 

There isn't much of a recipe for this (beer + ice cream = done) but here ya go:

The Great Pumpkin Float

• 1 bottle dark, smooth beer (chocolate porter is my preference)
• 2 scoops Tillamook Horchata Ice Cream or cinnamon ice cream

1. Scoop the ice cream into a large beer mug.
2. Slowly pour the beer over the ice cream.
3. SLURP.

Ichabod Crane

One of my favorite Halloween stories is The Legend of Sleepy Hollow. The spooky story is one that conjures images of foggy forest pathways, a full moon with dark, wispy clouds creeping over its surface, and that feeling of someone chasing you in the pitch black of night. This cocktail brings that image to life. The rosemary gives a woodsy appeal in the form of a garnish and a sweet syrup. The dry ice provides the fog. And the bourbon...well, does one really need a reason to have bourbon? It seemed an appropriate choice. 

In the end, this is really just a twist on the classic Old Fashioned. A sturdy, steadfast drink to calm even the jumpiest of nerves on Halloween night. Ichabod could have used one or two of these, don't you think?

*Note: You can use the dry ice but it is not required. If you do use it, make sure no one gets it in their mouth. Ouch.  

Ichabod Crane

Makes 1 cocktail

• 1 1/2 ounces bourbon
• 1-2 drop angostura bitters
• 1 teaspoon rosemary simple syrup (recipe below)
• orange twist
• rosemary sprig
• small piece of dry ice (optional)

1. Put the simple syrup and bitters in an old fashioned glass and stir to combine. Fill the glass with ice and add the bourbon.
2. Add the dry ice, if using, and push to the bottom of the glass with a stir stick or spoon.
3. Garnish with an orange twist and a sprig of rosemary.

Rosemary Simple Syrup

Makes 1 cup

• 1 cup water
• 1 cup sugar
• 4 large rosemary sprigs

1. Combine the water and sugar in a small saucepan over medium heat. Once the sugar has dissolved, add 2 of the rosemary sprigs and barely simmer for about 5 minutes.
2. Remove from the heat, add the remaining 2 rosemary sprigs and allow to cool. Once cooled, transfer the syrup with the rosemary sprigs to an airtight container and refrigerate overnight. Strain before using the syrup.

*Syrup will stay fresh for 1 week in the refrigerator.

Bone Dry Martini

My round of Halloween cocktails continues with a Bone Dry Martini! Truthfully, it's just a dry martini with a little skeleton hanging out in the glass, but here's the wonderful thing about creating holiday-themed cocktails: you don't have to recreate the wheel. One thing that scares people when it comes to theme parties, or simply adding a festive touch, is that they are afraid it will be too hard.

So get that cocktail shaker out (or stir stick) and whip up a James Bond-worthy martini, toss in a skeleton, and get in the spirit of the season!

Oh, and don't forget the garlic-stuffed green olives. Because #vampires.

Bone Dry Martini

Makes 1 cocktail

• 2 oz gin
• 1/2 ozDry vermouth
• 2 dashes bitters
• 2 garlic stuffed olives

1. Add all the ingredients to a cocktail shaker and fill with ice.
2. Stir until thoroughly chilled and pour through a strainer into a chilled cocktail glass.
3. Garnish with garlic stuffed olives (to keep the vampires away) and a (clean) skeleton or skull.