Apple Cider Mezcal Margarita
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View CartSpooky Halloween Recipes from Katie Jacobs
Leaves are crunching, temps are dropping and costumes are selling out — Halloween is around the corner! We asked author, stylist, photographer and food-lover Katie Jacobs to share a few of her favorite Halloween recipes with us. Whether your house is decked out in plastic spiders or you’ve already moved on to Christmas music, Katie’s ideas are sure to get you in the spooky spirit.
PREP:
5 minutes
YIELD:
7 ounces
SERVINGS:
1 cocktail
Ingredients
- For the Rim
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- 2 tablespoons raw sugar
- Corn syrup, to assemble
- For the Margarita
- 3 ounces chilled apple cider
- 2 ounces mezcal
- 1 ounce Grand Marnier or other orange liqueur
- 1 lime wedge
- Maraschino cherries, to garnish
Directions
- In a shallow dish, combine the cinnamon, allspice and sugar. Spread a plate with a layer of corn syrup. Dip the rim of a glass in the corn syrup, followed by the sugar mixture. Fill the glass with ice.
- Fill a cocktail shaker with ice. Pour in the apple cider, mezcal and Grand Marnier. Squeeze in the lime wedge. Shake the margarita for 30-60 seconds. Strain the cocktail into the glass and garnish it with a few cherries.
Graveyard Chocolate Cake
Cookie “tombstones” and gummy worms turn this easy-to-prepare, super-moist chocolate cake into a festive, party-worthy dessert.
PREP:
15 minutes
BAKE:
25 minutes
YIELD:
12 servings
Ingredients
- For Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) butter
- 1 cup water
- ¼ cup cocoa powder
- 1 tablespoon ground espresso
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- For Chocolate Icing:
- ½ cup (1 stick) butter
- ¼ cup cocoa powder
- 5 tablespoons whole milk
- 1 pound confectioners’ sugar
- 1 teaspoon vanilla extract
- Toppings:
- chocolate cookies
- cookie “tombstones”
- candy pumpkins
- gummy worms
Directions
- Preheat the oven to 350 F. Grease a 9x13-inch baking dish.
- In a large bowl, combine the all-purpose flour and sugar. In a small saucepan over medium-high heat, bring the butter, water, cocoa powder and espresso to a boil, stirring constantly. Whisk the chocolate mixture into the flour mixture. Add the buttermilk, eggs, baking soda, salt and vanilla and mix everything until it is well combined.
- Pour the batter into the prepared baking dish and place it in the oven for about 25 minutes, until a toothpick inserted into the center of the cake comes out clean.
- In a medium saucepan over medium heat, combine the butter, cocoa powder and milk and bring them to a boil. Add the confectioners’ sugar and whisk the mixture vigorously until it is smooth. Whisk in the vanilla. Remove the icing from the heat and set it aside until cake is done baking. Pour the chocolate icing over the hot cake immediately.
- Crush the chocolate cookies to make “dirt.” When the cake has completely cooled, decorate the top like a graveyard with crushed chocolate cookies, cookie tombstones, candy pumpkins and gummy worms.