20131026

PUMPKIN CHEESECAKE EDIBLE COCKTAILS RECIPE


PUMPKIN CHEESECAKE
EDIBLE COCKTAILS

TO ASSEMBLE THE PUMPKIN PIE EDIBLE COCKTAILS: 
Prepare your graham cracker crust layer (recipe below), setting aside about 1/3 cup or so for garnishing.
Prepare and pour on the Pumpkin Pie Layer (recipe below).
Allow this layer too cool slightly, about 1/2 - 1 hour. The top should be sticky to the touch and still slightly wiggly.
Prepare and pour on the Rum Cheesecake Layer (recipe below).
Allow to chill until fully set, usually about 4 - 6 hours, overnight is best.
Cut your cocktail gels with a sharp knife warmed with water or fun cookie cutters.
Place the cocktail gel on your plate.
Dust the plate with some pumpkin pie spice.
Place the mini pumpkin pie gels around the spice.
Top the Pumpkin Pie Cocktail Gel with a sprinkle of the saved graham cracker crumbs, a dollop of whipped cream and one final mini gel.

GRAHAM CRACKER CRUST LAYER

Ingredients:
1-1/2 C. Finely Ground Graham Crackers
1/2 C. White Sugar
6 Tablespoons Melted Butter
Pinch of Salt

Directions:
Combine ingredients until well blended.
Press mixture into the bottom of a 9x12 cake pan.
Bake at 375 degrees F for 7 minutes.
Allow to cool.

PUMPKIN PIE LAYER

Ingredients:
3/4 C. Pumpkin Liqueur or Vodka
1/4 C. Dark Rum
2/3 C. Pumpkin Puree
1/2 C. Sugar
1 Tsp. Pumpkin Pie Spice
2 Tablespoons Half & Half
2 Envelopes Knox Gelatin
2-1/2 C. Water

Directions:
Add 2 cups of the water to a sauce pan, add the gelatin and allow to dissolve for 2 minutes.
Add the pumpkin puree, spices and sugar then heat on medium until all the sugar has dissolved and the mixture is smooth.
Remove from the heat, allow to cool until you can touch the pan with your hand.
Combine the vodka, rum, half & half and the remaining water.
Add this to your gelatin mixture in the pan, blending well.
Pour onto your graham cracker crust.
(If you want to decorate your plating with some mini shaped gels like in the photo, pour a little into some muffin tins about 1/2" deep and chill with the crusted layer.)

RUM CHEESECAKE LAYER

Ingredients:
1 Package Instant Cheesecake Pudding
3/4 C. Milk
1/2 C. Dark Rum
1/4 C. Spiced Rum
1 Envelope Knox Gelatin
2 Tablespoons Water

Directions:
Dissolve the gelatin in the water and set aside while you mix the pudding and milk.
With a hand mixer, blend the pudding and milk just until completely smooth, about 1 minute.
Add the dissolved gelatin and blend well.
Pour in both the rums and blend on low.
Pour on top of the Pumpkin Pie Layer.


Enjoy!

Updated December 2015.




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PUMPKIN COCKTAILS



Fall has arrived and you know what that means, pumpkin is the word of the season. Autumn just brings out those pumpkin and spice cravings and I just happen to have a nice little collection of Pumpkin Cocktails for you to satisfy those cravings with. So grab that squash you were going to carve into a Jack O'Lantern (or a can of pumpkin puree if you happen by here outside of the pumpkin holidays) and shake up a pumpkin cocktail or make some homemade pumpkin booze instead!

CHOCOLATE PUMPKIN COCKTAIL
PUMPKIN BOURBON COCKTAIL
PUMPKIN MARTINI
PUMPKIN PIE MARTINI
PUMPKIN CREAM MARTINI
PUMPKIN CREAM PIE MARTINI
PUMPKIN EGGNOG MARTINI
PUMPKIN CHEESECAKE EDIBLE COCKTAILS
SMASHED PUMPKIN HALLOWEEN MARTINI

If you want to make your own pumpkin booze (which makes great holiday gifts):
HOMEMADE PUMPKIN INFUSED LIQUEUR
QUICK PUMPKIN LIQUEUR USING HOMEMADE PUMPKIN PIE SYRUP
 National Pumpkin Day is October 26th.

POWER TO THE PUMPKIN!




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SPARKLING CANDY CORN MARTINI - Halloween Cocktail 26 of 31


I have another Candy Corn martini which is made with Blavod Vodka and, thus, it is a black martini called the Candy Corn Creeptini.  This one is so you can have an orange colored martini to match!
SPARKLING CANDY CORN MARTINI
(Get the recipe on a beautifully printed postcard)
 
3 Oz. Dry Champagne or Sparkling Wine
Splash of Lemon Juice
Candy Corn for Garnish

Make your candy corn vodka at least 2 days ahead, if possible.
Chill your glass in the freezer. 
Add the lemon juice and Candy Corn Vodka to a cocktail shaker filled with ice and shake until chilled.
Fill your glass half full then top off with the dry Champagne.
Skewer a few candy corns on a cocktail pick and add to your cocktail.
Enjoy!

It's very important to use a DRY sparkling wine or Champagne here because it balances the sweetness of the candy infused vodka.  The lemon juice also aids in balancing out the sweetness and adds a nice bit of acidity as well.

http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/Sparkling%20Candy%20Corn%20Martini.html

31 Days of Halloween Cocktails in The Martini Diva's



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