Candy Corn Martini

I learned a little trick that will result in a great big treat!

I've been hearing a lot about candy infused vodka and just had to give it a try.  I figured since it was Halloween, I'd start with candy corns!

Candy Corn Infused Vodka

1/2 cup candy corn

1 cup vodka

Place the candy corn in a glass or bottle and cover with vodka.

After a few hours it will look like this!

Strain the vodka into a decorative bottle to store.  (Maybe next time!)  Now you're ready for your cocktail!

Candy Corn Martini

4 ounces candy corn vodka

2 ounces orange liquor (I used Cointreau)

1 egg white, optional

candy corn, for garnish

colored sugar, for garnish

Rub a slice of citrus fruit around the rim of your glass (I used orange) and then dip it in the sugar.

Place a few candy corns in the bottom of your glass.

Fill your shaker with ice and then add vodka, orange liquor and egg white. (I did not use egg white)

Shake and pour into your glass.

A little treat for you to sip on while you're handing out the candy!  Please beware, this drink is incredibly sweet!  It's meant to be sipped slowly!

Now that I know this little trick,  I think I'll try it with bubblegum, maybe some Jolly Ranchers, and definitely candy canes at Christmas!

2 Ingredient Pumpkin Cake

I found this on Pinterest and had to see if it really worked.  I mean, how could you possibly make a great tasting cake with only these 2 ingredients?

Well, you can!  This cake was incredibly easy, very moist and super delicious!  I will definitely be making this again!

2 Ingredient Pumpkin Cake

compliments of Noble Pig

1 box white, yellow or spice cake mix

1 15 ounce can of pumpkin (not pie filling)

Simply mix the cake mix together.  The batter will be thick.

Pour the batter into a greased 11 x 7 pan and bake at 350 degrees for 30 minutes.

While the cake is cooling, you can mix up the glaze.  (ok, so there are a few more ingredients!)

Glaze

1 1/2 cups powdered sugar

3 tablespoons apple cider

1 teaspoon pumpkin pie spice 

Mix all ingredients.  Invert cooled cake onto platter and spoon glaze over cake, letting it run down the sides.  

This cake is best served warm but is delicious at room temperature too.  Enjoy!

Pumpkin Blondies

Today my husband told me all the sweets I make are making him fat!  He told me I needed to make more fruits and vegetables instead.  Pumpkin is a fruit--right?!

Pumpkin Blondies

2 cups flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) softened butter

1/2 cup sugar

3/4 cup brown sugar

1 egg

2 tsp. vanilla

1 cup pumpkin

1 cup white chocolate chips

Mix dry ingredients in a bowl and set aside.

Beat butter and sugars until creamy.  Add egg, vanilla, pumpkin and continue to beat.  Add dry ingredients and continue to beat.  Fold in chips.
 Pour batter into a greased 9 x 13 pan and bake for 40 minutes.  When cool, cut into 24 bars.

Pumpkin Whoopie Pies

I've always wanted to make whoopie pies and thought I'd try these to finish up the can of pumpkin I had opened.  Pumpkin and cream cheese are such a yummy combination and a wonderful taste of Fall!

Pumpkin Whoopie Pies

Cookie

2 cups flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

(1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg)

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup firmly packed brown sugar

1/2 cup softened butter

1/2 cup canned pumpkin

1/4 cup milk

1 egg

1 teaspoon vanilla

Filling

1 (8-ounce) package softened cream cheese

2 tablespoons softened butter

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups powdered sugar

Combine flour, baking soda, pumpkin pie spice, baking powder and salt in a bowl and set aside.

Beat butter and brown sugar until creamy.  Add pumpkin, milk, egg and vanilla.  Reduce speed and add flour mixture.  Beat until well mixed.

Drop batter by level tablespoons onto ungreased cookie sheets. (I used a small cookie scooped and silicone baking liners)

Bake 10 minutes in a preheated 350 degree oven.  Cool 2 minutes on cookie sheet, then cool completely on cooling rack.

Combine all filling ingredients except powdered sugar and beat until smooth.  Gradually add the powdered sugar, beating until creamy.

I put the mixture into a ziploc bag and snipped he corner off.  Spread the filling on the bottom side of one cookie.  Top with another cookie bottom side down.

This recipe made 2 dozen.

French Toast Muffins

I am officially addicted to Pinterest!  I came across a delicious looking picture of these muffins and thought I'd make them for my kids as a special breakfast treat.

French Toast Muffins

recipe from Velvet Lava Cafe

1/3 cup melted butter

1/2 cup sugar

1 egg, room temperature

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup milk

Mix dry ingredients in a large bowl.  Add wet ingredients and stir until combined, don't over mix.  Using a large ice cream scoop, scoop batter into a greased muffin tin. (I got 8 muffins from this amount of batter)  Bake 20 minutes at 350 degrees.

Topping

1/2 cup sugar

1/2 cup melted butter

1 tsp cinnamon

Mix sugar and cinnamon in a small bowl.  Place melted butter in another small bowl.  Dip the warm muffins in butter and then cinnamon sugar.

*Everyone enjoyed them but it seemed as though something was missing.  I think next time, I will add 1/2 tsp of vanilla to the batter.  My daughter enjoyed hers with syrup!

Dairy Free Pumpkin Bread

I love the flavors of Fall, especially pumpkin!  If you love pumpkin bread, you've got to try this one.  It's extremely moist and full of flavor.  You won't miss the eggs or milk at all!

Dairy Free Pumpkin Bread

1 3/4 cup all purpose flour
1 cup dark brown sugar
1/3 cup white sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 cup vegetable oil

1/3 cup coconut milk

Combine all ingredients until thoroughly mixed.  Pour into a greased loaf pan and bake at 350 degrees for 1 hr and 15 minutes.

Remove from oven and immediately cover top with foil for 10 minutes.

 Turn out onto rack to cool.

Royal Icing vs. Glaze

About a year ago. I got into cookie decorating and started surfing the web to see how people were decorating theirs.  As I was admiring everyone's beautiful creations, I couldn't help but notice how different  the icing looked on some cookies.  I didn't realize that different decorators used different types of icings.  For instance, Sugarbelle uses Royal Icing (which is how I thought everyone did it), Cookie Crazie uses a corn syrup glaze, and Karen's Cookies uses meringue buttercream.

Though I've never tried the meringue buttercream, I have used both Royal Icing and corn syrup glaze.  Each has it's pros and cons.

Royal Icing

To me, this icing looks the most professional and seems to dry quicker, to a nice, rock hard finish

but, the taste isn't fabulous.  It needs quite a bit of flavoring and a really delicious cookie to sit on!  It is also more expensive to make since I don't like to use raw egg whites and have to purchase meringue powder.   Lastly, it takes a lot more coloring to get deep shades.

Glaze

In my opinion, this icing is very sweet, but tastes so much better!  I also love the way it takes on a rich, vibrant color without having to use too much.

On the down side, it can be hard to get the right consistency.  I've run into problems where it seemed thick enough, but then ends up running off the cookie.  It also takes longer to dry and tends to look a little more translucent.

What's your opinion?