Lime Rickey with Icy Eye Balls

With Halloween almost here, I thought it would be a good time for a spooky punch recipe.  It’s the perfect refreshment for any costume party, or just to enjoy while you hand out candy to the kids. 

Here’s what you’ll need: 

• 6 cups grape juice
• 3 cups lemon lime soda
• ½ cup fresh squeezed lime juice 

It’s best if you allow the juice and soda to be in the fridge overnight before you start.  You want everything to be nice and cold.  When you’re ready, go ahead and juice your limes and set the juice aside.  It’ll probably take 3 – 5 limes to get ½ cup.  Then, into a pitcher, pour the grape juice.  I like Welch's because it's 100% grape juice, which gives it a great color and flavor.  

Add the lime juice. 

Stir those together and then add the soda.  As you know, I'm not a fan of high fructose corn syrup, so I used Sierra Mist because they use sugar and natural flavors.  You’ll want to do this part shortly before you’re going to serve it. 

Wait… that’s it?  Now, see if you can get a picture of the punch without a reflection of some weirdo with a camera in it. 

Now for the icy eyeballs.  You’ll need grapes.  I used big, red globe grapes.  I figure they’re a good size and shape for eyeballs.  They do have seeds in them, though, so if you prefer, get a seedless variety. 

Carefully remove the grapes from the stems.  Drop them into a zip top bag and put them in the freezer.  It’s best to do this the day before so they can hang out in there overnight.

*public service announcement*

Do not share grapes with your furry friend.  They are extremely toxic to dogs, and even just a few grapes or raisins can cause acute renal failure and death.  So even if they give you “the face”, be sure to give them something more doggy friendly.  Otto especially loves the biscuits I make for him.   

When your grapes are nice and solid, briefly run each one under warm water and the skins should easily peel off. 

Once the skin is completely removed, you are left with something eyeball like. 

Drop a few into each glass. 

Then just pour over the punch. 

And there you have it.  Delicious, blood colored, lime rickey punch, with icy eyeballs. 

What are you going to be for Halloween? 

The Pumpkins, They Have Returned

And along with the return of the pumpkins, come all the other wonderful things fall brings.  First and foremost, at least for me, a welcome relief from the heat.  As the temperatures drop and the leaves begin to turn I’m starting to see how people fall in love with this place.  As the stifling blanket dissipates, you can feel Virginia coming to life.  Perhaps it’s just because it’s my first autumn here, but it feels much more like a beginning than an end.  But back to food.  Is there anything better than all the spice stuff that comes with this time of year?  There’s a traditional progression from apple spice to pumpkin spice to eggnog and eventually to gingerbread.  As usual, I’ve ignored tradition and started with pumpkin.  Perhaps I’ll do apples next.  For now, I bring you these amazing pumpkin spice bars… cakes?... whatever.  Filled with warm spices, studded with chocolate chips, and topped with cream cheese frosting, they are to die for, and yet, they are so simple, you can throw them together in just a few minutes. 

Here’s what you’ll need:

• 1 ¼ cups flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup sugar
• 2 eggs
• ⅓ cup buttermilk
• ⅓ cup oil
• 7.5 oz pumpkin (half of a 15 oz. can)
• 1 teaspoon vanilla

First things first.  Since these come together so quickly, go ahead and preheat your oven to 350° and butter an 8x8 pan. 

Next, whisk together all your dry ingredients. 

Add the chocolate chips and stir them into the mixture.  I prefer mini chocolate chips for this recipe, but if you don’t have any, go ahead and use the regular ones. 

In another vessel, combine the buttermilk, eggs, oil, and vanilla. 

Whisk them together thoroughly and add the pumpkin. 

Whisk that in, and pour the whole thing over the dry ingredients. 

At this point you want to lose the whisk and switch to a spatula or spoon.  Stir just until everything comes together.  Don’t over mix or you’ll end up with air tunnels because this is basically a muffin recipe.  In fact, you could certainly make muffins from this same recipe. 

Pour the batter into your prepared pan.  I know, you can’t believe it was really that simple.   

Spread it to the edges of the pan and smooth out the top.  Doesn’t that color just scream fall?

Into the oven for about 35 minutes.  A toothpick inserted in the center should come out clean, and your kitchen will be filled with the aroma of all those fabulous spices.

Now for the hard part.  That cake has to cool completely before it’s frosted.  I left mine overnight… well, most of it.  Ahem.  Ok!  Let’s start on the icing!  Half a block of cream cheese and 2 Tablespoons of butter walk into bowl… 

I’m sorry, I couldn’t help myself.  Anyway, make sure they’re both softened and then mix them until they’re well combined and fluffy. 

Sift in ¾ cup powdered sugar and a pinch of salt. 

I know, sifting is a bit of a pain, but for some ingredients it’s just a necessary evil.  Unfortunately, powdered sugar is one of those ingredients.

Mix until the sugar is completely incorporated and you have a smooth consistency. 

I forgot to add vanilla before the sugar, but now will be fine.  Just a splash… maybe ½ teaspoon or so. 

And more mixing.  We have now arrived at frosting perfection. 

Spread that on top of your cake.  Mine seems to be missing a bit.  What?  Don’t judge me.  I was um… testing it.  I had to make sure my recipe was perfect.  OMG was it!

I topped mine with a few pieces of shaved chocolate.  You could also use chocolate chips or even a sprinkling of nutmeg.  The mini chocolate chips are perfect because you never have an overwhelming flavor of chocolate.  It’s the perfect blend of chocolate, pumpkin, and spice. 

What’s your favorite thing about fall?