Candy Corn White Hot Chocolate

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?!

(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.

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!

Pumpkin Spice Pudding Cookies

Hey all.Thank you for the comments and feedback about the layout.  I think I’m going to keep it like this, at least for a while.I hope you’re having an awesome Halloween.  What are your costumes, if you celebrate? I dressed up as a “Bloody  Baker” and I passed out cookies.  

Our college had a “Fright Night” and all the people decorate their hall.  The first floor was the least scary and gradually got scarier all the way to the fourth floor.  I live on the fourth floor and our hall was so scary.  There were a couple of children that cried… it was that scary.Did any of your guys’ children, if you have any, take advantage of the Scary Face pancake at iHop? I did… we had a great waitress who didn’t care and I was so pumped.  Isn’t it cute?

In the spirit of Halloween, I made some Halloween cookies.  They’re pumpkin spice and they turned out a different texture than most pudding cookies I’ve made before.  They’re a puffier cookie, but they’re moist. They don’t look very appealing because of their orange color, but they’re tasty.  They aren’t too sweet so the chocolate glaze and the Hershey’s Kiss on top are perfect last touches.

Pumpkin Spice Pudding Cookies

Ingredients
1/2 cup (1 stick) unsalted butter, very soft 
1/2 cup packed brown sugar 
1/4 cup granulated sugar 
1/2 teaspoon salt 
1 teaspoon vanilla 
1 egg 
1/4 teaspoon baking soda 
1 1/2 cups All-Purpose Flour 
1 packet (4.2 oz) Pumpkin Spice Pudding 
24 Pumpkin Spice Hershey’s Kisses


Glaze:
1/2 cup chocolate chips
1/4 tablespoons milk or heavy cream

Directions:

1. Preheat oven to 375.
2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Pumpkin Spice pudding, mixing until blended. 
3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven.
5. Press the Pumpkin Spice Hershey’s Kisses into each cookie while the cookies are still warm.
6. Slide the cookies onto a rack to cool completely. 
7. Make the glaze by warming the milk until it starts to bubble; either by stove or by microwave.  Add the chocolate chips until they are melted.
8. Mix together until the consistency is smooth.  Drizzle over cookies.

Halloween Cake Pops and a Giveaway!

Hi Guys!

Sorry it’s been so long, but I’m back with a gift for you.

I just received this book, Crazy for Cake Pops in the mail and I’m so excited about it.  I thought I knew all there was to know about cake pops, but I was mistaken.  This book has so many techniques and flavor ideas it’s incredible!

The Cake Pop- A Treat That’s as Fun to Make as It Is to Eat!


A beautifully decorated cake can wow anyone. And there’s nothing more entertaining than food on a stick.  Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks everyone loves: cake pops!

Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors with have you eager to make and decorate these treats for any and every occasion.  A few fun examples:

• Birthday Party Clown Pops
• Halloween Jack-o’-Lanterns
• Holiday Bauble Balls
• Valentine’s Day Sweetheart Pops
• Game Night Poker Chips and Dice

…and more!

Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success.  “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”

So, now I have one copy of the cute little book to give away.

To enter, all you have to do is leave a comment. Make sure you include an e-mail address so I can contact you if you win.

Extra entries:

1. Follow me on Google Friend Connect and leave me a comment saying you did so.
2. Subscribe to What Katie’s Baking and leave a comment saying you did so.
3. Follow What Katie’s Baking on Facebook and leave a comment saying you did so.

I’ll choose a winner next Monday, October 24 and get the book sent out to you asap.

These are what I made with help from the book:

If you don’t win, I highly recommend you buy the book.  It’s only $10.17 on Amazon right now, so it’s a steal!

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.