This app, Vivino, helps you pair the perfect wine with your Halloween candy (because we all know you steal for your kids’ supply anyway!)…
Click here to check out the full article on Adweek.
Ok, so I may have gone a little crazy with the pumpkin. I guess I’m just too excited for fall to contain myself, even though it’s still 85 degrees here in Orlando…don’t judge me. So #pumpkineverything is officially on. Mini Cinnamon Pumpkin Muffins and Chocolate Pumpkin Truffles are happening right now at the &Barr office. Recipes below to kick off your autumn baking….
Chocolate Pumpkin Truffles (courtesy of the36thavenue.com) – Here’s what you’ll need:
- ½ cup white chocolate chips or chocolate cubes
- ¼ cup canned pumpkin puree
- ⅔ cup crushed graham crackers, plus extra for garnish
- 1 ounce cream cheese
- 1 tbsp powdered sugar
- 5 ounce dark chocolate
- Cover large cookie sheet with parchment paper
- Microwave white chocolate until smooth.
- Add melted chocolate, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to a bowl and stir until dough forms. ( you can use food processor if you wish)
- Chill dough for 1 hour or until it is easy to roll balls.
- Roll 15 small balls and chill in freezer for 15 minutes.
- Melt dark chocolate and dip balls into chocolate. Helpful tip: to get the balls completely covered without having a ridiculous chocolate mess (I tried originally doing this with my hands, bad idea), use two spoons. Put some chocolate on each spoon and pass the ball back and forth until covered, then transfer back to the parchment paper.
- Return the dipped balls to parchment paper and let the chocolate harden for about 10 minutes.
- Garnish with crushed graham cracker.
- These came out absolutely delicious, enjoy!
Cinnamon Pumpkin Muffins (courtesy of catchmyparty.com) – Here’s what you’ll need:
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups pumpkin purée
for the topping
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 stick) unsalted butter, melted
- 1. Preheat your oven to 350F.
- In a large mixing bowl, add the flour, salt, baking soda, baking powder,cinnamon, nutmeg, and ginger. Mix and set aside.
- In a second mixing bowl, add the butter (room temperature), brown sugar, eggs, and vanilla.
- Mix on high for 2 minutes and stir in the pumpkin purée.
- Add the dry ingredients in two batches, mixing until just incorporated.
- Line your pan with baking cups, and fill about 3/4 full. I made these into mini-muffins, so I just sprayed the pan with cooking spray.
- Bake for 20 minutes (the minis were done at about 12-15 mins) if you are using a cupcake pan, or 30 minutes for standard muffin size. Let the muffins cool for 10 minutes.
- For the topping, mix the granulated sugar and cinnamon in one bowl. Melt 1/2 stick of butter in a second bowl. Brush the top of each muffin with butter, then dip it in the sugar mix.
And you’re done, enjoy!
Organization and a keen eye for detail combined with an undeniable interest in online advertising make Larissa an integral part of the media team. Originally hailing from New Jersey, Larissa migrated south to attend UCF (Go Knights!) where she graduated with a B.A. in Radio/Television. Larissa worked at CBS Radio Orlando and gained extensive knowledge in online marketing and online promotional campaigns. Now as &Barr’s Junior Digital Media Planner & Buyer, Larissa applies her organizational skills, digital knowledge and positive attitude to every interactive campaign.