Candy Corn Martini - Recipe

Ok, so are you dying to know how to make that lively orange libation - called a "Candy Corn Martini"???  Wait no longer, here's the recipe to some devilishly delightful Halloween infusion! 

Candy Corn Martini - serves 2 (or 1 big one!)
3 ounces Absolut vodka 
3/4 cup candy corn (I highly recommend Brach's)
3 ounces Absolut vanilla vodka
1 ounce of Grand Marnier (orange liqueur)
2 tablespoons of sugar (for rimming the glass)

Combine vodka and candy corns in a glass container with a lid for 24 hours.  Open container, stir and strain out small remaining candy parts.  Set aside.

Rim the martini glass by dipping the rim in your choice of liquids (vodka, orange liqueur or candy corn vodka).  We used the candy corn vodka for more flavor.  Then coat with sugar (we used sanding sugar for more coarse look) by dipping the glass into a saucer with sugar on it.

In a martini shaker combine the candy corn vodka, the vanilla vodka and the orange liqueur with a handful of ice.  Shake to chill and pour into 2 prepared martini glasses.  Garnish with 2-3 Candy Corns in the bottom if desired. 
OR.....

The more "Candy" version:

1 C vodka

3/4 C candy corn, plus extra for garnish

1/4 C butterscotch schnapps

Ice

As in the previously mentioned recipe, soak the candy corns in the Vodka for about 24 hours, strain out liquid and set aside. Put a few candy corns in the bottom of martini glass. In a shaker, add in vodka, and butterscotch schnapps - shake. Then add ice and strain into glass over infused candy corns.  YuM!

I'd add in to drink responsibly, but that'd take all the fun out it!

Celebrate Fall!

  

Well it's been quite some time since I've hosted a soiree of any kind. My last one was a dinner party I had at my old house, and had some new friends that I met at art school over. At the time, I thought it was a great idea. There were about 4 couples and some random singles. A good mix, or so I thought. I decorated the eat-in kitchen with candles and twinkly white lights, cooked a fabulous if-I-say-so-myself Boeuf Bourguignon that would've curled Julia Child's toes, served with rustic French country rolls, a variety of wines..and you know what, it was a bore. A bore I tell you! You couldn't have bought a conversation with those dolts! Save for an eccentric aging diva who made her entrance wearing stilleto's and a boa wrapped around her throat, I kid you not. My ex-hubby got completely sloshed and passed out, some of the guests stayed so long, I thought I'd have to charge them rent...do you see where I'm going here? 

Fast forward about 10 years or so....and I'm going to be brave and try it again -with a whole new set of friends - a good mix of folk this time around; horse friends, hair friends, etc...etc...I'd love to have some Elvis fans over as well, but I don't think they'd fly in from Memphis for an evening. The menu this year? Perhaps a hearty stew of some sort, or an earthy butternut squash soup. Maybe I'll attempt some chocolate creme brulee reminiscent of Pinot Bistro in Los Angeles, or I might just make us some down home Southern vittles! Deep fried dill pickles, pork chops with milk gravy and mashed potatoes, and refrigerator lemon pie! And what Fall hoedown would be complete without candy corn martini's? Not mine that's for sure!

I've got a new house now, bigger and more "grand." I'm going to deck it out with lots of orange lights, pumpkins, luscious smelling candles in flavors of Fall; cinnamon/nutmeg, maple syrup, cinnamon bun - the kind that make you hungry, toss in some Halloween decor of course, wrap my staircase in swags of orange, gold and red leaves - more twinkly lights...and if the conversation gets dreary, I'm counting on those candy corn martini's to save the evening!

What's on your menu this Fall?

Halloween Creepy Craft

Of course I love October! It's Halloween silly! There's just something magical about the month don't you think? A certain feel to the air......


So with just a couple weeks away, I thought I'd share with you some wonderfully spooky, and frightfully kooky Halloween ideas for decorating this season!


Treat bags courtesy Martha Stewart

Rubber stamping of course is one method for making some cute Halloween cards and decor, but have you ever tried potato stamping? It's an easy way to add a bit of spookiness to treat bags, gift tags or anything else you might want to creep out...

All you need are a few items:
Potato - I use Idaho since they're larger and firmer
Paring knife
Carrot or apple peeler
Small melon baller (for eye sockets) but you can use the end of one of the peelers as well
Acrylic paints (whatever colors)
Item you want to stamp (cards, bags, tags...)

Anywhere you cut away or scoop out, will be the part that doesn't make an imprint. So if you scoop out eyes for example, those will remain white or whatever the background of what your stamping on is. Get it?

Let's get started! After determining your pattern, cut the potato in half. Then I like to draw my pattern onto the raw potato (Sharpie pen or outline with the point of a skewer, whatever...). Next, start "carving" away the design. Remember - the raised portion will be what gets printed onto the card, tag, etc.... Once you've finished carving, brush your acrylic paint onto the potato and stamp away! Easy and fun!

Here are a few ideas of what to stamp to get you started:

Bats
Skulls
Pumpkins
Candy Corn

I used this technique (waaaay before Martha ever got hold of this idea!) on black satin drapes I made and then stamped them with white skulls and hung them in my windows for Halloween. Truth be told, I had them up all year actually because.... everyday is Halloween!!!