Spicy Pomegranate Moscow Mule by Half Baked Harvest


2 oz vodka
juice from 1/2 lime juice
juice from 1/4 of a small grapefruit, plus grapefruit slices for serving
cup pomegranate juice
1-2 jalapeño slices
ginger beer, for topping
pomegranate arils, and fresh mint, for serving


Fill a cocktail glass with ice.

Combine the vodka, lime juice, grapefruit juice, pomegranate juice, and jalapeños in a cocktail shaker. Fill with ice and shake until combined, about 1 minute. Strain into your prepared glass. Top with ginger beer and garnish as desired. Enjoy!

Fall Charcuterie Board


10 oz meats (salami, prosciutto, etc)
1 brie wheel
1 goat cheese log
4 oz smoked cheddar (or cheese of choice)
4 oz pistachios
4 oz almonds
3 oz walnuts
2 oz pepitas
6 oz pumpkin butter (or pumpkin dip)
½ cup olives
10 oz fall leaf tortilla chips (or crackers)
6 mini orange pumpkin cakes
4 oz honey
12 chocolate wafer rolls
10 pumpkin biscotti
16 oz seasonal covered pretzels
1 bunch apricots or other dried fruit
2 apples sliced and brushed with lemon juice
12 fall leaf maple cookies


How to Make a Fall Charcuterie Board
Select Your Board or Platter

First things first, your board! It’s not really a charcuterie board without some sort of large board or platter. You can stay on budget and use any large serving tray, it doesn’t have to be a board purchased just for a charcuterie board.

Large marble platters, wood boards (like this one), serving trays, etc. will all do the trick. Just make sure it’s big enough to hold all the meats, cheeses, etc.

Gather Your Fall Foods

Since fall is the theme of our charcuterie board, stick with the classic autumn colors like orange, red, yellow, gold, etc. This will give your board a cohesive look that’s seasonally perfect for all your fall gatherings!

Design your Charcuterie Board

I like to lay out my largest items on the board first. Usually, this starts with the cheeses like a brie wheel. Space them out around the board evenly. Fill in with the next largest items like chips, crackers, meats, dip bowls, etc. Next, add in small items like nuts, little cookies, etc. Tuck in serving spoons, cheese knives and spreaders, and ta-da!

Add some Festive Fall Touches

Give your board some fall garnishing with mini pumpkins, sprigs of wheat, cinnamon sticks, and fall flowers tucked in for the perfect autumn cheese board! Now you have yourself a festive fall charcuterie board!

Recipe provided by: Pizzazzerie.com

Brown Butter & Maple Chewy Pumpkin Cookies


Pumpkin Cookies
1 cup unsalted butter
1 ½ cups dark brown sugar, packed
1 egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
cup pumpkin puree
2 ¼ cups all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp cinnamon


First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color.

Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Add in all of the dry ingredients and use a rubber spatula to fold into the batter.

Off to the side, mix together the coating ingredients in a small dish.

Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.

Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.

Allow the cookies to cool, then dig in!

Recipe provided by: Butter Nut Bakery

Red, White & Blueberry Berry Trifle


14 oz strawberries
12 oz fresh blueberries
16 oz store bought pound cake
1 ½ cups vanilla pudding (can be scratch-made or store-bought)
2 cups whipped cream (can be scratch-made or store-bought)
Homemade Whipped Cream
1 cup cold heavy whipping cream
4 tbsp powdered sugar (confectioner’s sugar)
1 tsp pure vanilla extract


If using frozen pound cake, thaw according to package instructions. Cut fresh or thawed pound cake into 1-inch cubes.

To make the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip. While they chill (10-15 minutes) clean and prep berries.

Once the beaters/bowl have chilled, add cold heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, increasing the speed to medium-high until soft or stiff peaks form.

Once the beaters/bowl have chilled, add cold heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, increasing the speed to medium-high until soft or stiff peaks form.

Hummus with Smoked Paprika Corn and Schug


1 cup dried chickpeas
1 tsp baking soda
1 ⅓ cups tahini
2 tbsp lemon juice
¼ tsp cumin
1 tsp salt
½ cup cilantro
½ cup parsley
½ jalapeño, ribs & seeds removed for mild
½ green hot pepper, ribs & seeds removed for mild
2 cloves garlic
23 tbsp cool water
tsp cumin
2 pinches salt
kernels from 2 cobs of sweet yellow corn
1 tbsp olive oil
½ tsp smoked paprika
1 tsp schug
salt to taste
olive oil
cilantro leaves
smoked paprika
fluffy tear-able bread or pita, warm is best



Place the dried chickpeas in a large glass or plastic bowl and cover with at least 6 cups of cool water. Leave on the counter top for at least 12 hours or over night.

Drain and place the soaked chickpeas in a stockpot and cover with 8-10 cups of water. There should be at least 3-inches of water above the chickpeas. Add the baking soda and bring to a boil over high heat. Once it boils, it will begin to foam. You want to skim away all that foam. That’s “dirty water”. Boil for 2 minutes while skimming. Turn the heat down to medium-low and simmer, uncovered stirring ever so often, for 35-45 minutes. You should be able to mash the chickpeas with your fingers when they’re ready. Lots of the skins will come off and start to disintegrate. This will make for a smooth hummus. Turn the heat off and set aside to cool to room temperature.

Once cooled, drain the chickpeas SAVING AT LEAST A HALF CUP OF COOKING LIQUID! Place the chickpeas in a food processor. Process until a thick paste forms, about a minute or two. Add the sesame paste, lemon juice, cumin and salt. Process again on high for at least one minute. If the hummus is too thick, slowly stream in a little of the chickpea cooking liquid to loosen it up. You may not need to add any liquid at all. It should be smooth with the texture of soft served ice cream. Taste for seasoning and adjust with salt and lemon juice.


Place all of the schug ingredients in a food processor and process until everything is very finely chopped and a paste forms. Add a little bit more water if you find it’s too thick and won’t process down. This will keep in an air tight container in the fridge for up to a week.


Heat the olive oil in a large sauté pan over medium heat. Add the corn kernels, smoked paprika, schug and salt to taste. Toss and cook for 2-3 minutes until the kernels are coated and warmed through. Plate the hummus and drizzle with a decent amount of olive oil. Place a nice heap of corn onto the hummus. Add a dollop of schug and garnish with cilantro leaves, smoked paprika and serve with fluffy tear-able Middle Eastern bread or pita.

Recipe provided by: I Will Not Eat Oysters

Red, White & Blue Sangria


750 ml 1 bottle (750 ml) Pinot Noir wine
1 ½ cups Cranberry Juice
1 cup Brandy
Juice from one large orange
Simple Syrup*
2 cups Fresh Blueberries
7 oz Fresh Red Raspberries
6 oz Blackberries
1 Large apple (preferably Pink Lady), sliced very thin


To a large pitcher add wine, cranberry juice, brandy, orange juice and simple syrup.

Add blueberries, raspberries, blackberries and apple. Chill overnight.

Fill six glasses 1/2 full with ice and use a slotted spoon to add fruit from the pitcher to each glass. Pour liquid over ice and fruit and serve.

*For the simple syrup, add 1/2 cup water and 1/2 cup sugar to a small saucepan. Bring to a boil and simmer until sugar is dissolved. Cool completely.

Recipe provided by: Noble Pig

Guinness & Mustard Cheese Dip


8 oz Guinness Beer (use a whole can for a double batch)
4 oz Cream cheese
6 oz Swiss cheese (about 12 thick slices)
2 tbsp Stone ground mustard or more to taste


In a medium saucepan over medium heat, pour beer and cream cheese.

Whisk until smooth.

Add in swiss cheese and whisk until creamy.

Stir in mustard. Serve warm.

Raspberry Rose Chocolate Cupcakes for Two


For The Cupcakes
3 ½ tbsp granulated sugar
¼ cup all-purpose flour
2 tbsp cocoa powder
tsp espresso powder
¼ tsp baking soda
2 tbsp vegetable oil
1 egg white, room temperature
2 tbsp whole milk
1 tsp vanilla extract
For The Frosting
4 tbsp of butter, room temperature
cup powdered sugar
1 tsp rosewater
½ tsp vanilla
1 tbsp raspberry preserves
Red and brown food coloring, for color (start with 3 of red and 1 of brown)


For The Cupcakes

Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.

In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.

Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.

Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.

While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and food coloring in a medium bowl with hand mixer. Whisk until everything comes together and the frosting becomes light and fluffy. Spoon in the raspberry preserves, swirling around only once. It won’t look mixed enough, but once you put the frosting in a piping bag and then pipe onto the cupcakes it will naturally swirl more.

Transfer the frosting into an icing bag with your preferred tip. Frost your cupcakes and enjoy!

White Christmas Mojito


juice of 1 lime
8 leaves mint
1 tbsp sugar
2 tbsp white rum
1 tbsp coconut rum
¼ cup canned coconut milk
sparkling water for topping
pomegranate arils for serving


In a glass, muddle the lime juice, sugar and mint leaves until the leaves have broken down. Fill the glass half way with ice.

In a blender, combine the white rum, coconut rum, and coconut milk and pulse until smooth.

Pour over the ice and stir to combine. Top with sparkling water, mint and pomegranate. Drink!

Recipe provided by: Half Baked Harvest

Thanksgiving Sangria by Half Baked Harvest


1 (750 ml) Bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup Apple cider
½ cup Brandy
½ cup Pumpkin butter (or apple butter)
¼ cup Lemon juice
24 tbsp Pure maple syrup, using more or less to your taste
2 Honeycrisp apples, sliced
2 Blood oranges, sliced
1 cup Pomegranate arils
3 Cinnamon sticks
12 (12 ounce) Ginger beers
star anise, for garnish (optional)


In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled.

Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer. Drink up!