Candy Corn Sugar Cookies

Happy Halloween!!

I probably should have posted this recipe much sooner but if you’re a long time reader, you know how I roll. I procrastinate. And I’m sorry.

But who says the fun has to stop just because Halloween is over? You KNOW you’re going to have left over candy!! And I am going to give you a few ideas in the coming week to use up that candy. IF there is any candy left over by then

But for now, let’s talk cookies. These are your run of the mill sugar cookies divided into three batches and colored, stacked, sliced and baked. Simple stuff here folks, but BIG reward. If you want to take it a step further (I’m a minimalist; read: lazy), you can dip the tops in melted chocolate and decorate with sprinkles.

These cookies are your oyster. Ew. Let’s pretend I didn’t say that…..

It may seem that because there are a fair amount of steps that these are difficult cookies to make: they aren’t!! They involve a bit of chill time and some hands on time but nothing you can’t handle.

If you can handle me using oysters and cookies in the same sentence, you can make these

Candy Corn Sugar Cookies
recipe adapted from Our Best Bites and Williams Sonoma

Ingredients:

2 sticks unsalted butter, at room temperature
3/4 cup sugar
3 egg yolks
2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
yellow and orange gel food coloring

Directions: 

Note: if you need some process pictures to help you along, head on over to Our Best Bites.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and almond extracts and mix well.

In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.

Turn the dough out onto a work surface and divide into 3 equal portions (I weighed my dough then divided into three, each portion weighed 428 grams).

You’ll leave one of those portions as is (this will be the white part of the candy corn) and then you’ll color one of the remaining portions yellow and one orange.

Tip: When you’re coloring multiple things in a recipe, use one mixing bowl and color starting from lightest to darkest. That way you won’t have to wash your bowl in between.

Grab a loaf pan (it doesn’t matter what size) but if you have an option between a larger and a smaller pan, you might want the smaller one (I used an 8″ x 4.5″). Line your loaf pan with a big piece of plastic wrap leaving an inch overhang on all sides.

The first thing you’ll do is place your uncolored cookie dough in the bottom of the pan and spread it out as flat as you can.

You’re going to have 3 layers of cookie dough and the height of your dough will determine the size of your cookies. In my case, I made a small batch of cookie dough, and if I spread it out all the way in my large loaf pan each layer would be so thin that it would produce teeny tiny cookies so I didn’t spread my dough to the very end. Shoot for about 3/4 inch per layer at least. You can always make larger cookies if desired.

Place 1/3 of cookie dough in your mixing bowl, add a bit of yellow food coloring and mix until you reach your desired color (adding more food coloring as necessary); set aside. Do the same thing with the remaining dough coloring it orange. Place the orange dough on top of the uncolored dough and flatten out. Do the same with the yellow dough. Use the plastic wrap to even out the dough and cover it.

Place the pan in the refrigerator for a few hours, or the freezer for about 30-60 minutes. You’ll want this very chilled, all the way through so it cuts nice and smooth.

When it’s done chilling, unwrap and slice that loaf into about 1/4-inch slices, working a few at at time.

Now just slice your rectangles into triangle pieces.

Position a rack in the upper third of an oven and preheat to 350°F. Line a baking sheet with parchment paper. Place your cookie triangles on your baking sheet. Since these are slice and bake cookies, they won’t spread very much at all therefore you don’t need to leave a lot of space between cookies (about 1/2 inch).

Bake until the cookies are lightly golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Enjoy : )

Dimply Plum Cake

Today’s TWD post is supposed to be a delicious looking fig cake (head on over to Ursula of Cookie Rookie’s blog for the recipe).

I have figs. But I chose to save them for something else as you won’t find figs running rampant around here, so when I saw two packs of great looking mission figs, I nabbed them with a different project in mind. I’ll get to this cake eventually, but for right now please accept this equally delicious plum cake.

Serve it warm, loaded up with some vanilla ice cream or cinnamon-infused whipped cream for a wonderful Autumn dessert.

Dimply Plum Cake
recipe from Baking: From My Home to Yours

Ingredients:

1 1/2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom (optional)
5 Tablespoons unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 plums (Italian prune plums, if you can find them), halved and pitted

Instructions:

Center a rack in the oven and preheat the oven to 350 degress F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

Whisk the flour, baking powder, salt and cardamom, if you’re using it, together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes. Add the eggs one at a time, beating for a minute after each addition. On medium speed, beat in the oil, orange zest and vanilla. The batter will look very light and smooth, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter – I usually make 4 rows of 4 plum halves each – jiggling the plums a tad just so they settle comfortably into the batter.

Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes – during which time the plums’ juice will return to the fruit – then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.

Cocoa Rice Krispies Football Treats

A few days ago, I made mention that I’m a football fan. A pretty hardcore one at that. I am a hometown gal, Go Houston Texans!! Tony and I try to go to as many home games as we can, we live for the atmosphere. While we are there, we usually pick up a souvenir cup and a snack/lunch. It’s kind of a tradition.

When we watch the games at home snacks aren’t usually a MUST, we aren’t big TV snackers.

But since we were going to the in-laws’ house to watch the game, I found it fitting to bring a little football snack. Literally: little football snacks.

   

These adorable little footballs are basically chocolate rice krispie treats with a bit of peanut butter and some melted white chocolate for the stitching. They are super simple to make, just a few more steps than traditional rice krispie treats. But totally worth it for the adorableness, WOW factor and most importantly… the taste!

I must confess that for not being a TV snacker, I ate way too any of these. As did everyone else. These were a big hit. Tony came back into the bedroom at 7am (before leaving for work) just to tell me that they looked pretty awesome!

And before you ask: yes, I have Texans tupperware!

Cocoa Rice Krispies Football Treats
Makes 16 footballs

Ingredients:

3 tablespoons butter or margarine
1 package (10 oz) regular marshmallows – OR – 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups chocolate flavored crisped rice cereal (such as Cocoa Rice Krispies®)
white chocolate, for decorating

Stove top Instructions:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Add cereal. Stir until well coated.
Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs.
Melt white chocolate, pour into a piping bag (or Ziplock baggie) and snip off a tiny hole at the tip and pipe on the stitches. Best if served the same day.

Microwave Instructions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add peanut butter, stirring until melted.
Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes:
For best results, use fresh marshmallows.

Store at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Let’s Go Texaaaaaaaaans!!!!

Thursday Things

Although I’m fairly certain that you don’t come here for my random musings, but rather the sugar, I’m going to let you into my world a bit.

Nothing wrong with a little personalizing of my blog, is there? I’m going to take your silence as approval

1.  I got my nails done today. The polish on the tips of my fingernails matches the polish on my toes. This hasn’t happened since I was in 7th grade. It’s a shimmery, wine-y, plum-y color. It’s purty: Midnight in Moscow by OPI

These are not my nails. [source]

2.  Today’s high temperature is 73 degrees. 73 people. This is something to celebrate. This weather makes me want to drink wine, wear shades of plum and leather gloves and walk around pretending I’m fancy.

3.  I bought two pounds of fresh mission figs and although I had a plan for them, I am now second guessing it. This is also my first time buying figs. So maybe it’s separation anxiety? Does such a thing exist with figs? I’m not ready for them to leave the nest yet.

4.  I’m weird.

5.  If all goes according to plan, I will hopefully be visiting my first apple orchard on Saturday. I fully intend on leaving with 10 pounds of apples. Tony might try to talk me out of it… ain’t happening.

“‘Beam me up, Scotty.’ What a load of hooey.” – Sheldon Cooper

I think that’s enough for one installment of weirdness. Have a good one y’all!!

<3 J.

Ginger Jazzed Brownies – TWD

I don’t like to curse. Let’s be real: it happens, but I try to limit it.

Except when it comes to watching my football team.

I’m one of those crazy football fans that you see in tv commercials: jumping, screaming, cursing with the best of them. Don’t hand me a bowl of popcorn while I’m watching my Texans because chances are that it’ll end up all over the floor.

I’m pretty hardcore.

Don’t mess with me and my Texans. Or me and my brownies.

These brownies intrigued me simply because of the process. It definitely doesn’t follow the normal brownie making pattern. I have made ginger brownies before so I already knew that I would like them. The texture was fudgy and the flavor was rich, slightly chocolatey and gingery. They were pretty tasty, but if I had to make ginger brownies again, I would make my go-to’s.

Clivia of Bubie’s Little Baker chose these for this week’s TWD post. Head on over to her blog for the recipe. (Or click here)

Pizza Swirl Bread

What do you get someone who has absolutely everything they need and the means to get themselves anything they could ever want?

I mean, how HARD does that short, simple sentence make gift giving? Hella hard.

I don’t have the problem of giving a gift that isn’t heartfelt. That’s not my style, any gift given by me always have a loving thought behind them. Always, non-negotiable.

And as (my) luck would have it, those that I want to show an immense love and appreciation for through my savvy gift giving ways, always end up being the ones who stump me due to said reason above.

And it sucks, people.

I know, I know… it’s the thought that counts but dangit I want the item itself to count too. I don’t want it shoved in the darkest corner of your least used closet to gather dust. I want it to be loved.

It’s stressful. I’m stressed. Did I stress you out? Here, have some bread.

Not just any bread. This is the love child of swirled bread and pizza. All the ooey, gooey saucy toppings of a pizza surrounded by soft, pillowy bread. This really can’t get any better. Bake it and serve it up warm with extra pizza sauce for dipping/slathering. Eat and de-stress.

Pizza Swirl Bread
adapted from How Sweet Eats
makes one loaf

Ingredients:

1/3 cup milk
2 tablespoons butter
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour (you can sub AP flour for the WW)
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1/4 cup warm water
1 large egg
2 garlic cloves, minced
6 ounces mozzarella cheese, grated
4 ounces cheddar cheese, grated
28 slices pepperoni
1/3 cup tomato sauce, or more if desired
1 tablespoon italian seasoning

Instructions:

In a measuring cup, combine milk and 2 tablespoons butter and pop it in the microwave for 30 seconds or until the butter melts; set aside to cool slightly.

In the bowl of an electric mixer, whisk together flours, yeast, and salt.

In your measuring cup with the milk/butter, add 1/4 cup of warm water and the egg and whisk to combine.

With the mixer on low speed (using a dough hook), add the milk mixture to the flour mixture. Mix on medium speed until dough comes together, about 5-6 minutes. Remove dough from bowl and lightly flour your workspace, then knead by hand for a minute or two until the dough becomes smooth. Add a few more teaspoons of flour if dough is sticky.

Coat the stand mixer bowl with non-stick cooking spray, then place dough in the bowl. Cover the bowl and set in a warm place to double in size for about one hour.

Optional: while your dough is rising, stick the pepperoni in the microwave on a paper towel lined plate for 30 seconds to remove a bit of grease. I then dabbed the tops of the pepperoni’s with a paper towel to get the excess grease off the tops as well.

Lightly spray an 8 1/2 x 4″ loaf pan with non-stick cooking spray; set aside.

Preheat oven to 350 degrees F.

After dough has risen, gently press you hand down into the dough to deflate it. Flour your workspace and roll into an 8 x 12 inch rectangle. Spread tomato sauce on first, then minced garlic, then pepperoni, then your cheeses (reserving a small handful) then italian seasoning. Starting at one of the short ends, tightly roll dough into a loaf. Place in loaf pan and brush with a little butter, and sprinkle with reserved cheese and more italian seasoning.

Bake for 45-50 minutes, or until top is golden brown (the top of my bread exploded so it began to leak some cheese and sauce so I slipped some foil in under the loaf to catch the drippings). Let cool for 30 minutes, or not. Reminder: HOT cheese, proceed with caution

This post was inspired by Di’s Homemade Loaf roundup. A bunch of swell bloggers got together and all made some yummy bread. Head on over to check them all out. A round-up will be posted soon.

Key Lime Pie Ice Cream

As I’m sure I’ve said a billion and one times, I’m from Houston. And here in Houston, there really isn’t such a thing as Autumn. In my opinion, 80-something degree weather isn’t reminiscent of Fall.

But this isn’t me complaining (…yet, give me a few more weeks) but rather relishing in these last few weeks of warm weather.

  

The last few weeks of shimmering, golden sunlight gently falling on your sleepy face, peeking through that tiny slit in your curtains that, if it were not for the sun, you’d never notice. The last opportunities to walk around the flea markets hand-in-hand with your husband as you point out all the fluffy, adorable puppies that you demand he buy you, but he never does. The last chances to simply stand outside, stretch and breathe in deeply, inhale the warmth of the sunlight. The last moments to enjoy wearing your favorite feminine, flowy, flowery (alliteration!) tank top before you sadly (and begrudgingly) have to banish it for a few months.

And the last few excuses you have to make delicious, creamy ice cream that reminds you of far away islands.

This ice cream is creamy, flavorful and chocked full of graham cracker goodness. And it’s super simple to whip up. Make this before it’s too late

Key Lime Pie Ice Cream
adapted from Cooking Light via Good Life Eats

Ingredients:

1 1/2 cups whole milk
1/2 cup lime juice*
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
4 graham cracker sheets, coarsely crushed

*Note: I used fresh squeezed lime juice but the original recipe states that bottled lime juice can be used. Just be sure that it is as fresh as possible.

Directions:

In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer’s instructions. I used my Kitchenaid Ice Cream Maker Attachment and let it run for the suggested 25 minutes and my ice cream was not what you would consider soft serve, so I let it run for another 10 minutes until it became more solid.

Stir in the crushed graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges or lime zest if you wish.

Ahhhh, who am I kidding? I love ice cream so much that I’m sure I’ll post more in the Winter months. After all, I am the loon who drinks hot cocoa and eats chili in the Summer and craves ice cream in the Winter.

Apple Nut Muffin Cake – TWD

I need an extension cord.

You see, I live in Southern Texas were we don’t have Autumn. To prove my point: just a few days ago it was 96 degrees outside. But today, right now it is 66 degrees outside. SIXTY-SIX, people. I realize it’s only 9:30am. But one takes what one can get

But instead of typing up this post, sitting indian-style on my “back porch” being enveloped in the cool morning air, I am sitting on the couch. No extension cord. I am positive that this is to be remedied.

Extension cord is going on the shopping list

This cake is a great choice for a Fall day (like today!!) so I couldn’t skip it. It is lightly sweet, filled with small bites of apple and perfectly spiced. The texture, for me, wasn’t that of a muffin but rather a soft, slightly dense cake… I guess that it what a muffin is supposed to be; but I’m not lucky enough to churn out muffins with this texuture.

I halved the recipe, omitted the nuts, ramped up the cinnamon, added nutmeg, cloves and some ginger then baked it in an 8×4″ loaf pan and glazed with a simple icing (3/4 cup confectioners sugar + small splash of heavy cream + tiny bit of vanilla, real simple), sliced thick and enjoyed with a fork and a cup of tea. Today couldn’t get any better.

Unless, of course, I had that extension cord.

Thanks to Katrina of Baking and Boys for choosing this gem. Head on over to her blog for the recipe (or simply click here.)

Happy Autumn (finally)!!!