candy corn fudge

9/07/2011

Candy Corn Fudge

Candy Corn Sugar Cookies from Kathie Cooks


When I first saw this image from Kathie Cooks I thought it was candy corn fudge. It is actually candy corn sugar cookies (which are VERY cute themselves!)

So I have been looking for a good recipe for candy corn fudge so that I can slice and cut it like candy corn using Kathie's candy corn shape making method. I found this recipe from About that looks promising. You can't really go wrong with white chocolate and frosting.

Candy Corn Fudge from About.com

What you need:

1 12 oz pkg white chocolate chips
1 16 oz can of vanilla frosting
yellow and orange food coloring

8x8 pan
aluminum foil
non-stick cooking spray


What you do:

Prep your 8x8 by lining it with aluminum foil and spraying with non-stick cooking spray.

Melt 1/3 of the white chocolate chips until smooth, then add in 1/3 of the frosting and yellow food coloring (until it is the shade you like).

Spread the fudge into the prepared pan and let sit up for at least 30 minutes. It has to be firm enough that you can spread the next layer on top of it without it mixing.

Then repeat the steps for the orange layer and then again for the white layer.

You can serve it in squares or you can turn it out of the ban and cut it into cute candy corn shapes.

Get the full directions for the recipe HERE and the candy corn cutting method HERE.

corn dog muffins

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corn dog muffins

Yield: 24 mini muffins

Prep Time: 15 min

Cook Time: 10 min

I'm sure you're thinking that this one is for the kids, but you just might find yourself dipping into these too! They're a little bit addicting, especially if you use a good cornbread mix! For testing purposes, I used a box of Trader Joe's cornbread mix & then followed the instructions in the "Tips" below... no additional sugar needed. They were delicious as is.

Ingredients:

2 (8.5 ounce) packages corn bread mix
2 Tablespoons brown sugar
2 large eggs
1 1/2 cups milk
9 whole hot dogs, diced
1 cup grated cheddar cheese
ketchup, mustard, sour cream, honey mustard (for dipping)

Directions:

1. Preheat oven to 400°F. Lightly grease mini muffin tins.

2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.

3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.

4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.

5. Serve warm with desired dipping sauces.

Tips:

*Alternately, you can use your favorite cornbread mix, follow the instructions on the box, add in 1 cup of cheddar cheese and mix in chopped hot dogs too. If your favorite cornbread mix doesn't have a sweet element to it, add in 2 Tbsp. brown sugar.
*You can use paper liners if you'd like.

Source: www.RecipeGirl.com

colorful cupcakes

Gel food colors work especially well for this. Gel color adds a ton of color with a small amount of dye. You can find gel colors at craft stores like Michaels and Roberts, and in the cake decorating isle ofWalmart. If using red, make sure to get the one that says “No Taste”

Divide your batter and tint each one

Then layer it by color into the cupcake papers.  (See my tips in the recipe for easy layering).  Sometimes I do red on top and sometimes I do the reverse so blue is on top.

Bake them up

And cool them on a rack before frosting.

Then you can frost and decorate to your heart’s desire!

The best part comes when you peel off that paper.  Use white liners to show off the colors, or foil or dark liners to make it a surprise!

Even better is taking the first bite and seeing the inside:

Try them with the color of your favorite sports team, or your kids’ school colors.  They’re sure to be a hit!

Colorburst Cupcakes

1 white cake mix
2 eggs
1 C yogurt (any smooth textured fruit flavor is fine!) or sour cream
1/2 C milk
1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 2 minutes.

Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color, but each cake brand will be slightly different.

Use food coloring to color batter to desired intensity.

To get a layered stripe like I used, you’ll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on it’s own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.

Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.

Bake them according to the package directions, until a toothpick comes out dry.

I topped mine with this frosting.

peanut butter blondies

Peanut Butter Chocolate Chip Blondies

ingredients:

1/2 cup (1 stick) unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips (I used milk chocolate)

directions:

1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.

5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.

6. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondes from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

Recipe adapted from My Kitchen Addiction

If you like these Peanut Butter Chocolate Chip Blondies, you might also like:

• Peanut Butter Blondies with Milk Chocolate Frosting from Joy the Baker
• Chocolate Chip Peanut Butter Swirl Blondies from Eat, Live, Run
• Peanut Butter and Jelly Swirl Blondies from Gingerbread Bagels

creamy orange fruit dip

Creamy Orange Fruit Dip

1 8 oz. package cream cheese, room temperature
3 tablespoons orange juice concentrate, room temperature
7 oz. jar marshmallow creme
1 tablespoon orange zest

Directions:

Stir cream cheese and orange juice together until smooth. Fold in marshmallow creme and zest. Mix until well combined.

homemade strawberry poptart

http://bakeat350.blogspot.com/2011/05/homemade-strawberry-pop-tarts.html

Homemade Toaster Pastries (Pop Tarts)
{adapted from Williams-Sonoma Kitchens}

2 & 1/2 c. flour
3/4 tsp. coarse salt
2 TBSP sugar
2 sticks salted butter, cut into chunks
6-8 TBSP ice water
strawberry preserves or jam
1 egg beaten w/ 1 tsp. water
1 & 1/2 c. powdered sugar
2 TBSP milk
pink food coloring
sprinkles

(If you don't have a food processor, combine these with a pastry blender.)  In a food processor, pulse the flour, salt and sugar a few times, until combined.

Add the butter, and pulse until the mixture looks like coarse meal.  Add 6 TBSP of ice water and pulse until the mixture holds together when squeezed.  Add more water, a teaspoon at a time, if needed.

Divide the dough in half, wrap in plastic wrap and refrigerate at least 2 hours, or overnight.

On a floured surface, roll the dough to 1/8th thick. Cut pieces with the large cutter (you will have 10-16 overall depending on how thin you roll the dough).  Place half of the cut pieces on cookie sheets that have been lined with parchment.
 
Spread 1 TBSP of preserves onto each piece, leaving a 1/2" border.  Brush the egg mixture along the edges.  Top each piece with one of the remaining pieces of dough.  Using the toaster pastry mold, press down with the small mold to seal.

Refrigerate for 30 minutes.  Preheat oven to 350.  Bake for 25 minutes or so, rotating the sheets in the oven halfway through.  Let sit on the sheets 10 minutes, then remove to wore cooling racks to cool completely.

Meanwhile, mix the powdered sugar and milk.  Adjust the thickness with more milk or sugar.  Add the pink food coloring.  Spoon onto cooled pastries and spread with and offset spatula.  Add sprinkles.  Let the icing set before serving.

It's like having frosted pie for breakfast.  Just look at those flaky layers.

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