Friday Finds: Halloween Sips and Sweets

Happy Halloween! While I will not be trick or treating for candy tonight, my sweet tooth is unsurprisingly at an all-time high. Luckily, this holiday hands us the excuse to add a punch of sweetness to our diet, whether in dessert or cocktail form. Tonight, in my 1920s garb, I'll be whipping up this folklore blackberry brew from last week's All Hallows Eve dinner party shoot with West Elm and Art in the Find. Below are a few other sweet-tooth-friendly finds for your holiday weekend...It is not too late to plan something special for your Halloween gathering!

Halloween-appropriate puppy chow (pictured above).

Mini pumpkin whoopie pies with cream cheese filling by the beloved Martha.

Joy's apple snap cocktails. . .hello.

A "fig"ment of your imagination with honeyed mascarpone.

A classic martini with the most crisp and creepy presentation!

Featured image courtesy of Edible Perspective

Folklore Blackberry Brew Cocktail

It's Friday. Who needs a cocktail? Consider this blackberry brew my weekend gift to you. The cocktail's bold color and bourbon punch match the spooky and sophisticated All Hallows Eve dinner party details revealed yesterday. I cannot fathom that Halloween is only two weeks away; so let's get planning and partying already, people. Make the guest list, grab your proper West Elm props, and pour yourself one of these in the meantime!

Stay tuned for a first course and entreé reveal early next week.

Makes one serving

Half of one lemon 4 plump blackberries 2 sprigs rosemary 2 ounces bourbon 1 ounce simple syrup

1. In a cocktail shaker, muddle simple syrup with 1 sprig of rosemary and 3 blackberries. Save the remaining blackberry and rosemary for garnish.

2. Add bourbon, lemon juice, and ice. Shake and strain into a short glass with ice.

Farmers Market Cocktail

When it comes to grocery shopping, I really should change my system. . . but for now, it typically goes as follows:

1. Roam through every aisle (or stand, if at a market). 2. Pick out the most colorful and beautiful produce available. 3. Lay it all out on my kitchen counter. 4. Create a recipe with what's in front of me.

I find it to be both a fun little challenge for myself (like an easy version of Chopped?) and also an opportunity to showcase the ingredients that truly caught my eye from the beginning. Recently after a trip to the farmers market, I stared at the most gorgeous assortment of summer peaches, blueberries and basil on my cutting board. Hello, cocktail!

Makes one serving

1 ounce vodka Small handful blueberries 2 slices of peach 2 basil leaves Ice cold sparkling water

1. In a small glass, lightly muddle peaches, blueberry and one basil leaf. Add vodka and stir.

2. Top with sparkling water and a basil leaf.

A Bad Dog Bloody Mary

Anyone in need of a cool-down during these scorching summer afternoons and upcoming Memorial Day Weekend? I have the solution, thanks to my new friends at Bad Dog Bar Craft (who you might have seen make an appearance at my NO VA cocktail event). I am personally a huge bloody mary fan, and this company's exclusive new bitters enhance the savory cocktail with just a few dashes.

Here is my latest version of the delectable drink, which I prefer to serve for guests as a bloody mary bar on my new bar tray. The tray allows you to set-up on a coffee table or poolside with celery, Tabasco, almond-stuffed olives...you name it! My mom (wearing a gorgeous John Hardy bracelet and Yurman band) stirred in her Bad Dog Bar Craft bitters with high approval. The hints of celery and cucumber add an entirely new flavor depth to the beverage without even needing a stalk of celery on the side.

1.5 ounces vodka 4 ounces bloody mary mix (I prefer Zing Zang) 2-3 dashes Worcestershire sauce 2-3 dashes Bad Dog Bloody Mary bitters Sprinkle of pepper Dash of Tabasco (optional) Celery and olives, for garnish

1. In a short glass, measure vodka and bloody mary mix. Add dashes of Worcestershire, Bad Dog bitters, pepper, Tabasco, and lemon juice.

2. Add a few cubes of ice and gently stir. Top with celery and olives, if desired.

Lemon Drop Margarita

If you have not yet noticed, Cinco de Mayo is (somehow) already around the corner; so a toast is in order. A tequila toast, that is.

Springtime happy hours are suddenly abounding more often than coffee dates, giving me the opportunity to sip on outstanding cocktails across the city. Salty Sow's lemon & sugar rimmed champagne cocktail inspired my garnish, and my recent discovery of Partida tequila led to the cocktail's essential ingredient. Plus, tonight's margarita run, during which forty of my closest girlfriends will hop from place to place for Austin's best margaritas, has arrived at the perfect time. Grab your Partida tequila and stir up a Cinco de Mayo celebration!

1 ounce Partida tequila 1 ounce lemon juice 1 ounce simple syrup Club soda Zest of one lemon 1 teaspoon granulated sugar

1. On a small plate, lightly mix zest and sugar. Use the lemon to rim an 8 ounce glass with juice, and then place the glass upside down onto the plate of sugary lemon zest.

2. Fill the glass with 4-5 ice cubes. Pour tequila, lemon juice and simple syrup into glass and stir. Top with club soda and a thin slice of lemon.

Perfect Pairings for Dark Chocolate

Have you ever had a chocolate addict moment? Ever needed an excuse to take a bite of dark chocolate, perhaps during a busy afternoon at work or for a longing midnight snack?

Well, I am now giving you permission to indulge. Ghirardelli epitomizes the ultimate luxury, especially its Intense Dark bar (with 72% cacao!) that I recently tried. The dark richness provides a satisfying indulgence -- and pairing it with a glass of La Crema pinot noir and tart raspberries accentuates the Ghirardelli flavor even more.

Besides chocolate, my other standard indulgence is treating myself to a glass of cabernet. I then figured, Why not put the two together?! The luxurious La Crema brand matches the premier Ghirardelli standard.

I added the raspberries to offset chocolate's sweetness with a subtle tartness. The juicy raspberries add a fresh pop of color and tang -- plus, berries are in season and ultimately have become my kitchen staples.

On that seasonal note, I am thrilled to be attending Austin's FOOD & WINE Festival for the first time this upcoming weekend with an infamous grand tasting of hundreds of restauranteurs, chefs and products, including Ghirardelli. The wine will be pouring (maybe La Crema?), Ghirardelli will be served, and sunny 90-degree weather will collectively create a perfect atmosphere!

What would you pair with your Ghirardelli Intense Dark chocolate? Please share in the comments, or upload your own pairing on Instagram using the hashtag #IntenseDark, like I have shared on my Instagram!

This post is in partnership with Ghirardelli. Thank you for being supportive of my sponsors!