Category Archives: Candy Corn

Candy Corn White Hot Chocolate

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Okay, so I’m finally starting to get excited about Halloween being right around the corner.

I’ve been all about fall lately, but fall and Halloween are two separate things.

Anyway, like I said, I’m excited about Halloween, but I don’t have any clue what/who to be.

I want something cheap and homemade.  Right now I’m leaning towards a Kristen Wiig SNL character, because who wouldn’t want to be her?!

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judice-kristen-wiig2

gilly-snl

(Not my photos)

I love her!!! What’s your favorite Kristen Wiig character?

If you guys have any other ideas, please share!  What are you going to be for Halloween?

Anyway, since I’m in the Halloween spirit, I bought some candy corn and was determined to use it in a recipe.  Candy corn is tricky to bake with, so I went with hot chocolate.  It turned out really well!  It would be a great recipe for a Halloween party.

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Candy Corn White Hot Chocolate
Adapted from: Paula Deen – my fav! 

Ingredients

  • 1 cup white chocolate chips
  • 1/2 cup candy  corn
  • 1 cup heavy cream
  • 4 cups half-and-half
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan over medium heat, combine white chocolate chips, candy corn, and heavy cream.
  2. Stir continuously until white chocolate chips and candy corn have completely melted.
  3. Stir in the half-and-half, and vanilla extract. Keep stirring occasionally until heated through. Pour into mugs and enjoy!

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Chocolate Chip Cookie Dough Cheesecake Bars

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I just need to tell you guys that Brandy is awesome because without her, I would have never discovered these gems.

I made these cheesecake cookie bars for my family a couple of weeks ago and they were devoured in a day.  Mind you, my family consists of my mom and dad… that’s it.  We have dessert issues.

If you like cheesecake, you’ll like these.  If you like cookie dough, you’ll like these.  If you like them both, you’ll love these.

Also, to add to how happy these cheesecake bars make me, I’m just going to post some more things that are making me happy right now  (*Note: the only pictures that are mine are the cheesecake bar photos):

 

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starbucks-pumpkin-spice-latte

seasaltcaramelgelato

MMs-CandyCorn

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What are you loving right now??

Chocolate Chip Cookie Dough Cheesecake Bars
From:  Brandy

Ingredients:

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 2/3 cup chocolate chips

Cheesecake Filling:

  • 10 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
Instructions
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry…that’s okay. You’re going to crumble it on top of the cheesecake layer.)
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form “clumps” of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

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Halloween Caramel Corn

HAPPY HALLOWEEN!!

I made you all some caramel corn to celebrate the occasion.

Come over and share it with me, I made a second batch today.

But I’m warning you, it’s addictive.

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now.  I need help!  I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

Make this! 🙂

 Pop your popcorn.
 Add the peanuts.
 Make caramel.
Mix together.
 Bake at 350.
 It should look like this straight from the oven.

 Add in your candies and ENJOY!

Have a good Halloween!

P.S. What were your guys’ costumes?!

Halloween Caramel Corn
Adapted from:  Karans Kitchen

(8 cups) popped corn (I recommend buttered from the bag)
1 cup honey dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese’s Pieces, Candy Corn, broken Butterfingers… whatever!

Combine popcorn and peanuts in a bowl.
Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure.  Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened.
Drizzle over popcorn mixture; stir until popcorn is coated.
Transfer to a 9 by 13 in baking dish.
Bake in 350 degree oven, stirring every 3 minutes during baking, until coating is dry, about 10 – 12 minutes. Spread onto foil-lined tray to cool slightly.  Stir in candies.  Store in tightly sealed container.

Halloween Caramel Corn

HAPPY HALLOWEEN!!

I made you all some caramel corn to celebrate the occasion.

Come over and share it with me, I made a second batch today.

But I’m warning you, it’s addictive.

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now.  I need help!  I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

Make this! 🙂

 Pop your popcorn.
 Add the peanuts.
 Make caramel.
Mix together.
 Bake at 350.
 It should look like this straight from the oven.

 Add in your candies and ENJOY!

Have a good Halloween!

P.S. What were your guys’ costumes?!

Halloween Caramel Corn
Adapted from:  Karans Kitchen

(8 cups) popped corn (I recommend buttered from the bag)
1 cup honey dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese’s Pieces, Candy Corn, broken Butterfingers… whatever!

Combine popcorn and peanuts in a bowl.
Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure.  Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened.
Drizzle over popcorn mixture; stir until popcorn is coated.
Transfer to a 9 by 13 in baking dish.
Bake in 350 degree oven, stirring every 3 minutes during baking, until coating is dry, about 10 – 12 minutes. Spread onto foil-lined tray to cool slightly.  Stir in candies.  Store in tightly sealed container.

Candy Corn (Infused) Ice Cream

So, so much for that letter to fall.  I have been completely sucked in and that’s that.  Don’t leave me though, guys!  This too shall pass.

Also, I’m sure you don’t want another cold recipe when it’s getting colder outside.  I think I’m subconsciously doing this because I really wish that it was warm outside.

Or maybe I’m just doing it because I really love candy corn and I really love ice cream and the thought of mixing them together makes me swoon.

Either way, it doesn’t matter, this is delicious and I’m a sucker for ANY candy corn recipe,(if you think I have a pumpkin obsession, let’s not even talk about candy corn) so if you have some, please share.  They are pretty hard to come by. 

This recipe is genius, though.  First, there are only 3 ingredients.  Second, I never thought to dissolve candy corn…  now I have so many possibilities popping up in my head for other recipes.  I’m unstoppable, now!  My favorite part about this ice cream (besides the fact that it’s candy corn flavored) is how creamy it is.  Not only that, but how creamy it is even after being in the freezer overnight.  It’s magic ice cream!


After you have made and refrigerated the mixture, don’t forget to strain it!
Add everything to the ice cream maker and watch it transform into this!

Candy Corn Ice Cream
Adapted by:  Peabody

(I was out of both heavy whipping cream AND whole milk, so I adapted the following recipe accordingly and it still turned out fantastically, and it’s a bit ‘lighter’)

2 cups Half and Half (or heavy cream)
1 cup skim milk (or whole milk)
13 ounces candy corn

Pour 1 cup of the half and half into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. It doesn’t have to dissolve completely, just heat it until the half and half starts turning orange.  There will still be candy corn on the bottom.  Turn heat off and let half and half come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose, or stir the mixture.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Top with extra candy corn if you would like.

Candy Corn (Infused) Ice Cream

So, so much for that letter to fall.  I have been completely sucked in and that’s that.  Don’t leave me though, guys!  This too shall pass.

Also, I’m sure you don’t want another cold recipe when it’s getting colder outside.  I think I’m subconsciously doing this because I really wish that it was warm outside.

Or maybe I’m just doing it because I really love candy corn and I really love ice cream and the thought of mixing them together makes me swoon.

Either way, it doesn’t matter, this is delicious and I’m a sucker for ANY candy corn recipe,(if you think I have a pumpkin obsession, let’s not even talk about candy corn) so if you have some, please share.  They are pretty hard to come by. 

This recipe is genius, though.  First, there are only 3 ingredients.  Second, I never thought to dissolve candy corn…  now I have so many possibilities popping up in my head for other recipes.  I’m unstoppable, now!  My favorite part about this ice cream (besides the fact that it’s candy corn flavored) is how creamy it is.  Not only that, but how creamy it is even after being in the freezer overnight.  It’s magic ice cream!


After you have made and refrigerated the mixture, don’t forget to strain it!
Add everything to the ice cream maker and watch it transform into this!

Candy Corn Ice Cream
Adapted by:  Peabody

(I was out of both heavy whipping cream AND whole milk, so I adapted the following recipe accordingly and it still turned out fantastically, and it’s a bit ‘lighter’)

2 cups Half and Half (or heavy cream)
1 cup skim milk (or whole milk)
13 ounces candy corn

Pour 1 cup of the half and half into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. It doesn’t have to dissolve completely, just heat it until the half and half starts turning orange.  There will still be candy corn on the bottom.  Turn heat off and let half and half come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose, or stir the mixture.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Top with extra candy corn if you would like.