What Happens Wednesday: Little Debbie Edition

Sensitive readers, avert your eyes. Because this #whathappenswednesday focuses on abuse. The abuse of Little Debbie Snack Cakes.

Longtime readers may remember this "Little Debbie Death Match", which poses the question "what happens when you torture Little Debbie cakes to see which one survives the longest?". These snack cakes are run over by cars, boiled in water, and put through other horrifying tests.

New readers, enjoy my twisted brain.

Read the entire experiment here!

Greek Yogurt Pumpkin Cream Pie With White Chocolate Ganache

I am pretty proud of this pie, friends. I mean, just look at the thing.

So, let me tell you the story of this pie. Yes?

It actually goes back about 4 years ago, when I was prone to saying "I don't like yogurt", as frequently as someone seemed to be listening. It was a texture thing. It was like...snotty-texture. But then someone introduced me to Greek yogurt. Thick and creamy, I knew that I had found my yogurt match. This was not snotty in texture, and it wasn't wimpy in flavor. I still don't like regular yogurt, but I love Greek yogurt. 

More recently, Greek Gods (actually, theirs was the aforementioned first Greek yogurt I ever tasted!) contacted me and asked me if I'd like to come up with a pie recipe for their holiday promotion. I was all like, where do I sign "YES"? 

My one condition with being part of this project, though, was that it had to be an indulgent pie. Because while I love Greek yogurt, all on its own, I do not consider it dessert. So I had to add enough other good stuff that it could definitely fall into dessert territory.

Because of the season, I wanted to make a pumpkin pie; because I enjoy sweetness and deliciousness, I decided to make it a pumpkin cream pie, with that earthy gourd augmented with Greek yogurt and sweetened condensed milk. Some spices for flavor, and some eggs for structure, and the filling was set.

But it kind of felt like it still needed something. 

The answer was a white chocolate ganache "sauce"--made with a little more cream than usual, and a little less chocolate. This made for an oozy texture which drips slightly when each slice is cut into. 

And seriously, what is pumpkin pie without some whipped cream? I finished mine with freshly whipped cream and some toasted pecans. Yes, that works. That works just fine.

People, this pie was an absolute, 100 percent winner. You definitely taste the pumpkin and spice, but there is so much dreamy creaminess that you're like "whoa, this is definitely dessert." The ganache sauce gives it a little special sweet hint, and the whipped cream and toasted pecans offer a pleasing texture and flavor contrast. 

I love this pie, so did Olive the pug (see below)and I think you will, too. Thanks, Greek Gods, for sponsoring this post!

Greek gods pumpkin cream pie

printable version here

For the pie

  • 1 unbaked, 9-inch pie crust
  • 1 cup pumpkin puree
  • 8 ounces sweetened condensed milk
  • 1 cup Greek Gods Honey Greek Yogurt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • ½ tsp allspice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs

For the white chocolate ganache sauce

  • ½ cup heavy cream
  • 2 ounces white chocolate, coarsely chopped

To top

  • 1 cup freshly whipped cream
  • ½ cup chopped pecans (optional)

Prep time: 30 minutes

Bake time: 45 minutes, plus cooling

Preheat the oven to 425 degrees F. You can keep your ready to go pie crust in the fridge for the moment.

Make the filling. In a large bowl, combine all of the filling ingredients. Yup, all of them at once.  Mix until it has become smooth and lump-free. You can use a stand mixer for this, or stir by hand.

Go ahead and fetch that pie shell. Pour the mixture into your pie shell.

Bake for 15 minutes in the 425 degree oven, then reduce heat to 350, and bake for 40 minutes or until set. If there is some light cracking on top when the pie comes out, this is OK.

Let the pie cool completely to room temperature. Once it is room temperature, you can refrigerate for about an hour. You want the top to be cool when you pour the ganache sauce on top.

Make the ganache sauce. Place the white chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Remove from heat and pour over the white chocolate. Mix until completely combined. Let the mixture set for about 30 minutes. It will thicken, but it won’t become thick like a ganache. This was purposefully left thinner so that it will ooze a little bit when served. Pour the sauce on top of the finished pie. Refrigerate again until it sets a bit.

 

Make the whipped cream, and spread gently on top of the pie. Sprinkle the toasted pecans on top.

Keep this pie in the refrigerator until ready to serve. The white chocolate will slightly drip down the sides once served.

Have you ever baked with Greek yogurt?

Blogsgiving Dinner: Blue Corn Honey Wheat Bread with Greek Yogurt

I love making bread. I love the tactile nature of kneading. I love the way it makes your house smell while it bakes. I love the way a pat of butter melts right on top of a slice just out of the oven.

Bread is a wholesome, communal food, and I personally think it's very important to have homemade bread at Thanksgiving. Unfortunately, it's often overlooked in favor of homemade stuffing, turkey, and side dishes--people forget about the bread and just buy store bought. 

I think this should be changed! You're already spending time in the kitchen making stuff for Thanksgiving - why not spend just a little more time and have some awesome bread? 

I knew this was the perfect entry for Blogsgiving Dinner, a fun little online party hosted by Meghan from Cake ‘n Knife and Susannah from Feast + West. There are more than 60 blogs sharing recipes this week! And I'm one of them.

Now, regarding this recipe. I like bread that is on the more moist side, which is difficult, because I also like really whole grain-rich breads, which tend to run on the drier side. But guess what? I've had an epiphany. Add Greek Yogurt to your bread, and it will instantly be more moist. 

I had a bunch of Greek yogurt in the house because I was working on a pie recipe that I will post very soon. I over-bought Greek yogurt. . Like, more than I could eat, more than my sweetheart could eat. So I had to get creative. I started putting Greek yogurt in EVERYTHING. In chocolate sauce? In oatmeal? In a bowl of fruit? Yes, yes, yes. And, in my bread.

This is an adaptation of one of my favorite bread recipes ever. It's easy, it's accessible, and you don't even get your hands too dirty. 

The Greek yogurt addition was, I'll just say it, brilliant. Not only does it impart a nice level of moisture to the bread, but it also gives it a pleasant tanginess. Like, if I were to taste this bread and you wanted to know what it was, I might guess it was some sourdough variant. 

The blue corn and whole wheat flour mixture is my favorite, giving the bread a sort of earthy, wholesome taste that goes perfectly with all of your Thanksgiving fixings. Promise me you'll try this one, ok?

Blue corn honey wheat bread with Greek yogurt

Adapted from King Arthur Flour

Yield: 1 large loaf 

1 3/4 cups lukewarm water
2 1/4 teaspoons instant yeast (1 packet)
1 tablespoon honey
2 teaspoons salt
2 tablespoons olive oil
3 cups whole wheat flour
1 cup blue corn flour
1/4 cup Greek yogurt (I used Greek Gods honey yogurt)

 Procedure

  1. Combine the water and yeast. Once the yeast begins to bubble lightly, proceed.
  2. Mix all of the remaining ingredients with the yeast mixture in the order listed.
  3. Knead, either by hand with a dough scraper or with a stand mixer, until it has progressed past a shaggy texture to a solid, slightly sticky mass. This can take up to 5 minutes by hand; less when using a mixer. It will never quite take on a smooth elasticity as if you were using all-purpose flour, but it will become smoother. Place the dough into a lightly greased bowl, cover it, and let it rise at room temperature until it’s quite puffy and doubled in size, 1 to 2 hours.
  4. Gently deflate the dough with your hand (a gentle pressing, not a knockout punch), and shape it into a fat 9″ log (it may still be slightly sticky; I used lightly oiled hands). Place it in a lightly greased 9″ x 5″ loaf pan. If you'd like, press seeds, nuts, etc, on the top of the loaf. 
  5. Cover the pan, and let the dough rise for 2 hours or even overnight, or until it has formed a crown which extends 1 inch or slightly more over the rim of the pan. Toward the end of the rising time, preheat the oven to 350°F. 
  6. Bake the bread uncovered for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, or until it is golden brown on top, and when knocked lightly, yields a slightly hollow sound.
  7. Remove the bread from the oven, and turn it out onto a rack to cool. Go ahead, give it a taste if you can’t resist (who can resist warm bread?). When completely cool, wrap in plastic, and store at room temperature. 

ABOUT BLOGSGIVING DINNER: The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see all the whole menu in Part 1 and Part 2 of the recipe round-up.

What kind of bread do you serve at Thanksgiving?

What Happens When You Make Buttercream with Olive Oil?

Friends, this #whathappenswednesday is close to my heart, because it was a project that had me overcoming adversity in a romantic comedy, everything-but-the-montage, sort of way.

So, I was assigned to come up with some recipes for Colavita a while back, and I thought "hey, wouldn't an olive oil buttercream be badass?". So I pitched it and they said yes, do it!

Then I started testing recipes, and immediately began to regret my pitch.

Turns out, making olive oil buttercream isn't so easy.

If you just try to make buttercream but with olive oil instead of butter, you get a very pleasant result, but it will never ever become as fluffy as buttercream. It remains a glaze, no matter how much sugar you add. 

But I was not willing to abandon my idea for making a fluffy, cake-worthy buttercream with olive oil. So my mind went in a meringue buttercream direction. What about if I made seven minute frosting, but with olive oil added to the sugar and water mixture that is boiled?

It started out promising, but when I added the olive oil the fluffy frosting collapsed. I think it was because the oil retained its heat differently than the water. Bummer!

I tried a second batch of seven minute frosting style buttercream, but this time I froze the olive oil. I figured I could add it in to the hot sugar-water mixture so that it wouldn't make it too hot.

However, once it hit the mixer, it catapulted right back out, and hit me in the eye. Or it would have, if I hadn't been wearing glasses. It was actually kind of hilarious. 

But it didn't have the desired effect. The frosting once again turned to goo. Tasty goo, but still.

Finally, I thought to myself, how about keeping it mega simple, and just making a simple, no-cook meringue buttercream? 

So I pasteurized my eggs, then separated the whites and yolks (egg whites only for this recipe). I whipped up the egg whites until they held soft peaks, then I added some sugar and vanilla. I whipped until it had firm peaks. It was looking good. 

Then, I took the bowl off of the mixer and folded in olive oil. GENTLY. I experimented, and found that 4 tablespoons (1/4 cup) was the max that could be added before the buttercream began to fizzle. But that was certainly enough to give the buttercream a rich, delectable flavor! 

The only catch is that the buttercream does need to be used immediately. It will fall after a while. However, if you use it right away to frost a cake or cupcakes, it will retain its shape fairly well (as opposed to having to stir it, which will deflate it, and then spread it). But we can work around that, right?

So finally, it was a success! 

 

So what happens when you make buttercream with olive oil? You are in for a wild ride.

OH, and PS. I went through a ton of egg whites making this recipe, so I wrote this post about how to use up four egg yolks. Just in case you want to give this recipe a try--you'll be able to use the whole eggs!

You can find the finished recipe on the Colavita website.

I think you'll enjoy it!

Have you ever made buttercream with olive oil? 

Holi-Baking With Friends: Pecan Pie Bars with an Oatmeal Chocolate Chip Cookie Crust

Whoa! That post title was a mouthful. So is this recipe. In the best way possible. These bars have all of the joy of pecan pie, oatmeal cookies, and chocolate chip cookies, all rolled into one. Oh, and they just so happen to be gluten-free, and corn syrup-free, too. 

Your holiday season is about to get more magical, and here's how: pecan pie bars with an oatmeal chocolate chip cookie crust. 

These bars have some good stuff going on. Let me detail some of their selling points?

1. An oatmeal chocolate chip cookie crust, courtesy Among Friends Baking Mixes

(Among Friends = the sponsor of this post). Their "Suzie Q's" is probably my new favorite cookie mix. For one thing, they have no weird ingredients in their mixes, so when I read the side of the box, I was all like "whoa, this is regular baking stuff!". I suppose their tagline, which is "Free of the bad stuff", is spot on in that regard.  I also need to tell you that I love this mix because it includes NO RAISINS.

FACT: the world would be a better place if everyone put chocolate chips instead of raisins in oatmeal cookies. 

I should note: I am famous for loving gluten, and I am not 100% sure what wizardry removed gluten from this cookie mix, but I did not miss it one moment, and I don't think you will, either. 

2. A pecan pie topping that contains NO corn syrup.

Friends, I have done it. I've devised a simple pecan pie-like filling that has all of the gooey, all of the delicious, but none of the corn syrup. It's composed of a mixture of honey, water, and sugar. It comes together in mere minutes, and quite honestly, I don't know if I'll ever go back the corn syrup way, because this just tasted better. 

So, we've established that the two key elements of these bars are great, yes? But when the oatmeal chocolate chip cookie crust and pecan pie topping come together in baked matrimony, you've got something extremely special on your hands. 

Pecan pie bars with an oatmeal chocolate chip cookie crust

Makes 16 bars - printable version here

For the crust

  • 1 package (14.6 ounces) Among Friends "Suzie Q's" cookie mix (oatmeal chocolate chip cookies)
  • 1 stick unsalted butter, cut into 1-inch cubes
  • 1 teaspoon vanilla 
  • pinch salt

For the topping

  • 4 tablespoons unsalted butter
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 2 eggs, lightly beaten
  • 2 cups chopped toasted pecans 

Place a rack in the middle position of your oven, and preheat it to 350 degrees F. Generously grease the bottom and sides of a 9-inch square pan. Place a sheet of parchment on the bottom of the pan, and grease that too. This will ensure easy release later.

Make the crust. Pour the cookie mix into a large, heatproof bowl. Set to the side for the moment. 

In a saucepan, melt the butter. Once melted, pour on top of the cookie mix in the bowl. Add the vanilla and a pinch of salt, too (before mixing). 

Mix until the dough comes together into a crumbly mixture which can easily be clumped together, with no dry traces of flour evident. Who would blame you if you took a little taste? These mixes have no egg, and there's none added here, and you know what that means: won't kill you. 

Press what's left of your mixture (tee hee) evenly into the bottom of your prepared pan. Place the pan in the preheated oven, and bake for 10 minutes. The goal is not to cook it through, but to par-bake it so it has a superior texture when you bake again with the topping. Leave the oven on. 

While the crust cools, prepare the topping. In a medium saucepan, combine the butter, honey, sugar, and water. Place over medium heat, stirring frequently to prevent scorching, until the mixture comes to a low boil. Reduce the heat, and allow the mixture to simmer and bubble, continuing to stir frequently, until it begins to thicken. For me, this took about five to seven minutes. What you're looking for is if you lift the spoon, the mixture seems reluctant to drip off. It's not as thick as honey, but it's close to the thickness of a syrup. 

Remove the mixture from heat. It may still be bubbling. That's ok. Wait til it stops bubbling, and stir in the vanilla. Right after that, stir in the eggs, whisking constantly as you add them to discourage scrambled eggs from forming in your mixture. 

Once combined, add in the pecans. Stir until evenly coated. 

Spread the mixture on top of your prepared and cooled crust. Be sure to spread it evenly, so that the pecans are evenly scattered across the surface. 

Bake for 25-30 minutes, or until the filling is set (the slightest jiggle in the middle is OK if the sides look totally done and toasty). 

Remove from the oven and let cool on a wire rack. These bars are super sticky if you try to cut right away, so do leave them time to cool before serving. To serve, use a very sharp knife to slice, and be sure to clean the knife between slices (once again: sticky!).

If you are what you eat, these babies are rich and sweet...so who could blame you for going one step further and serving with a little ice cream?

Happy holidays and holi-baking!


Baking For Christmas

With the holidays fast approaching, it’s time to start planning for the big day. There are plenty of Christmas guides on how to decorate the house, find the right Christmas lights or find the perfect gift, but there’s very little advice on the best, festive desserts. For some inspiration, here’s a selection of some of the best (and cutest!) cakes inspired by Christmas.

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​

Jamaican port and rum fruitcake

A holiday staple on the Caribbean island of Jamaica, this fruitcake is easy to bake, totally boozy and super moist. Soak the fruits in port and rum for at least 24 hours or as long as two weeks before you add them to the cake mixture. You don’t need any icing. The rich taste is best enjoyed on its own or with a glass of festive rum punch.

Yule log

Photo licensed via Flickr member Aaron Jacobs

It wouldn’t be Christmas without one of the all-time favorites — a chocolate yule log. This European classic that originates from France was never going to be a secret for long. Rolled-up sponge cake holds a decadent layer of butter-cream filling and is lathered with chocolate frosting. You can lay the finishing festive touch to it with a sprinkling of icing sugar for a snowy effect.

Christmas fruitcake

Make this traditional fruit cake using chopped mixed nuts, dried fruits and a touch of ground cinnamon. Always make well in advance, as the cake’s flavor matures over time. Pierce holes all over the cake using a cocktail stick and pour a couple of tablespoons of brandy each week. Keep in a cool, dry place and it should stay fresh for up to four months. It’s so tasty, the chances are it won’t last that long!

Figgy pudding

A quintessentially English dessert, figgy pudding dates all the way back to the 16thcentury. Still just as popular 400 years later, this pudding will always remain a crowd pleaser. Combine figs, raising and nuts with flower, sugar and lots of butter. The mixture can either be boiled, steamed or fried. Once cooled, top with some hard frosting or sprinkle some brandy with powdered sugar.

Whiskey soaked cake

The ultimate fruit cake usually involves a generous helping of whiskey. Infuse a selection of your favorite dried fruits from apricots to figs and raisins. Glace cherries also work well and be sure to treat the batter with a generous dollop of orange marmalade. Finish the boozy masterpiece by layering over marzipan. You now have a white canvas to decorate as you wish.

Red velvet roulade

This show stopping centerpiece is the ideal alternative to the traditional Christmas dessert. Red velvet cake is wrapped around a cream cheese frosting for a melt in your mouth texture. Finish with white chocolate curls and a sprinkling of edible gold glitter.

Bake some of these sweet treats and you’re guaranteed to impress family and friends this Christmas.

Mint Chocolate Cream Pie via Sally's Candy Addiction

Can we all just agree, right here, right now, that we all deserve a slice of pie? Right now?

Photo credit: Sally's Candy Addiction

Photo credit: Sally's Candy Addiction

This pie comes by the way of the new book Sally's Candy Addiction. This book is like an extended love letter to candy, and includes recipes for homemade candies, creative confections, and--my favorite--pies and cakes made with candy. 

This recipe in particular struck my fancy because it reminded me of the sweet pleasure that was Andes mints, which were always in a bowl at my late grandmother's house. Those sweet chocolate-mint delights were always a forbidden pleasure that we couldn't have at home but was a-ok at grandma's house. This pie offers a sweet memory as well as a new creation to enjoy. Thanks, Sally!

MINT CHOCOLATE CREAM PIE

Prep time: 45 minutes
Total time: 6 hours, 45 minutes Makes: 8 servings

Every time I’ve made my chocolate cream pie, guests leave happy with the written recipe in hand. The last time I made it, I decided to add peppermint extract and chopped Andes® mints. The chocolate filling is a cross between thick chocolate pudding and smooth custard. The top is covered with fresh whipped cream and, when chilled properly, the pie slices easily and neatly. If I’m going to use the word “addictive” to describe any recipe in this cookbook, it’s this mint chocolate pie.

Crust

  •  20 Oreo® cookies (regular, Double Stuf, or any creme‐filled chocolate cookie)
  •  1⁄4 cup (1⁄2 stick; 57g) unsalted butter, melted

Filling

  •  2 1⁄2 cups (590ml) whole milk
  •  1⁄3 cup (67g) sugar
  •  1⁄8 tsp salt
  •  6 large egg yolks
  •  2 tbsp cornstarch
  •  6 tbsp butter (3⁄4 stick; 85g), cut into 6 equal pieces
  •  8oz semi‐sweet chocolate, finely chopped
  •  1 tsp vanilla extract
  •  1⁄2 tsp peppermint extract

Topping

  •  1 cup (240ml) cold heavy cream
  •  1 tbsp confectioners’ sugar
  •  1⁄2 tsp vanilla extract
  •  1⁄3 cup (60g) chopped Andes® Crème de Menthe Thins

 Special Equipment

  •  food processor or blender
  •  9‐in (23cm) pie dish
  •  handheld or stand mixer fitted with a whisk attachment
  1. Preheat oven to 350°F (180°C).
  2. Make the crust: In a food processor or blender, pulse the whole Oreos® into a fine crumb. Pour the cookie crumbs into a medium‐size bowl and stir in melted butter until combined. Press the mixture evenly into the bottom and up the sides of a 9‐in (23cm) pie dish. Use the bottom of a small glass or measuring cup to firmly press it down. Bake until the crust appears set, about 12–14 minutes. Remove from the oven and allow to cool in pie dish on a wire rack as you prepare the filling.
  3. Make the filling: Combine the whole milk, sugar, and salt in a medium‐size saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
  4. Working quickly as the whole milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium‐size heatproof bowl until thick and smooth. Very slowly whisk in 1 cup (240ml) of the simmering whole milk mixture to slightly warm the egg yolk mixture. Then slowly whisk the egg yolk mixture into the remaining whole milk mixture in the saucepan. While continuing to slowly whisk, cook until the mixture is thick and big bubbles begin to burst on the surface. Remove pan from the heat and whisk in the butter, chocolate, and vanilla and peppermint extracts until completely smooth.
  5. Pour filling into the cooled crust, smoothing the top with a rubber spatula. Place a sheet of plastic wrap on top of the surface and refrigerate until filling is set, about 4–6 hours.
  6. Make the topping: When ready to serve the pie, with a handheld or stand mixer fitted with a whisk attachment, beat the cream, confectioners’ sugar, and vanilla extract on low speed in a large bowl until combined, about 1 minute. Increase the speed to high and beat until soft peaks form, about 2–3 minutes. Spread whipped cream over pie and garnish with chopped Andes® mints. Use a sharp knife to make neat cuts and serve chilled.

MAKE‐AHEAD TIP: The crust and filling can be prepared and assembled up to 4 days in advance. Cover tightly and store in the refrigerator. Prepare the whipped cream and garnish immediately before serving. Cover leftovers tightly and store in the refrigerator for up to 1 week. 

Sally's Candy Addiction, First published in the United States of America in 2015 by Race Point Publishing, a member of Quarto Publishing Group USA Inc.
© 2015 text and photos by Sally McKenney

Holi-Baking With Friends: Glazed Cranberry Chocolate Scones

I have three key things to tell you about this recipe. 1: these scones are not what you think. 2: This is one of the easiest recipes you will ever make. 3. I am brilliant. I'll explain, in order.

1: These scones are not what you think.

While they might look like they were freshly baked by an Irish grandma, these scones actually start out with an unexpected base: cookie mix. That's right: I have "doctored" Among Friends Baking Mixes' (the sponsor of this post) "Phil Em Up" Chocolate Cranberry cookie mix. With a little kitchen wizardry, I repurposed this cookie mix to make delicious scones, which just so happen to be gluten-free. 

2: This is one of the easiest recipes you will ever make.

All you have to do to make these scones is this: combine the cookie mix with Greek yogurt. What?!? Yep. It really is that easy.

Simply mix until it has come together into a cohesive dough, shape into a circle, score into triangles, and bake them up. In less than 20 minutes, you'll have delicious scones. 

3: I am brilliant. 

I am brilliant! This is so simple and so effective. But as is often the case, the route which led to this simple perfection was a bit more complex.  I experimented with more traditional scone-making methods including folding in cold butter and cream, but the dough was so moist that I had no choice but to put it in a pan and bake it up. It came out delightfully as a sort of cookie pie, but as scones, this was not a success.

It wasn't until the third try that I thought about how fluffy baked goods made with Greek yogurt can be. So I experimented with adding a little at a time to the cookie mix, until I found the perfect consistency. I definitely patted myself on the back for the simplicity yet complete effectiveness of simply adding yogurt. 

Now, with a recipe this healthy, and this simple, you have time to think about a topping. I have two suggestions.

One is a confectioners' sugar glaze, which adds additional moisture and sweetness.

Another is a chocolate drizzle. I don't have to explain why this is a good idea, do I?

Or, you could glaze and then drizzle. Why not? It's the holidays. 

This recipe is awesome for a Thanksgiving weekend breakfast, or really any time you want to make a breakfast treat in a hurry. They're a wonderful teatime treat, too. The scones freeze very well, too--they will keep for up to a month in the freezer, so you can make a batch and then freeze, and have breakfast all week long. 

Glazed Cranberry Chocolate Scones 

Makes 8 - Printable recipe here 

Ingredients:

Optional toppings: 2 ounces melted chocolate, or a confectioners' sugar glaze composed of 2 cups confectioners' sugar mixed with enough cream or milk to thin.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, or a silicone mat.

In a large bowl, combine the cookie mix and 1/4 cup of the yogurt. Work the mixture together with a wooden spoon or impeccably clean hands until it becomes a cohesive mass that is moist but can be handled without being too sticky. You may or may not need the additional 2 tablespoons of yogurt. I'm leaving this option open because I know that different brands of yogurt can vary slightly in consistency. 

Form the mixture into an approximately 8 inch circle. Using a bench scraper or a sharp knife, cut into 8 equal portions, but don't separate them on the sheet. 

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Bake in the preheated oven for 12-16 minutes, or until browned to your liking.

Remove from the oven, and transfer the sheet to a wire rack to cool. If you like your scones plain, you're done! Since they have chocolate, do not let your pug have any bites. 

If you like some glaze, set up the scones on a wire rack with something below to catch any drips. Whip up either a confectioners' sugar glaze or melt 2 ounces of chocolate, and drizzle or glaze your heart out.

Have you ever made a "doctored" cake or cookie mix recipe? 

Red Hots Spiced Candied Walnuts

Whoever thought up the phrase "bet you can't eat just one" clearly never had an intimate moment with these spiced candied walnuts, which are spiked with Red Hots candies. Because if he or she had, the phrase would be more like "bet you can't eat just 12." 

Seriously, these things are addictive. Coated with a syrup made from reduced Red Hots candies and a touch of butter and salt, these walnuts make for a nutty snack unlike anything you've ever tasted.

They're spicy and cozy. They're rich. And just a touch salty. Seriously. Bet you can't eat just 30. 

Make a big batch of these and keep them in little bowls at your next holiday gathering. They're a wonderful nibble to serve alongside cocktails, but they also travel well, so they're ideal for hostess gifts or just to bag up and keep a supply at work, in your car, et cetera. 

Easy to make. Delicious. Addictive. Make these things! 

 

Red Hots Spiced Candied Walnuts

Makes 2 1/2 cups - printable recipe here

  • 1/2 cup water
  • 1 tablespoon butter
  • flaky salt, to taste
  • 1 box (6 ounces) Red Hots cinnamon flavored candy
  • 2 1/2 cups walnut halves 

Preheat your oven to 250 degrees F.

Line a baking sheet with a silicone mat (it's the easiest to clean, far superior than parchment paper in this case!). Set to the side.

In a medium saucepan, heat the water, and butter until the butter has melted and the mixture comes to a low boil. Reduce the heat, and allow the mixture to come to a simmer. Let it simmer until the mixture begins to thicken to a thick, syrup-like texture. 

Place the walnuts in a large bowl. Pour the syrup on top, and stir until everything is coated.

Turn the mixture out on to your prepared baking sheet. There might be some syrup goo--spoon that on too. Sprinkle the top all over with salt. Don't be shy.

Bake for 1 hour to 1 hour and 15 minutes. Keep a timer nearby and remind yourself to stir the mixture every 15 minutes. This will keep things from getting too hard and sticking together. As you go, that goo will begin to become more firm and will stick more to the nuts. 

Once finished, remove the tray from the oven. Once they have cooled a bit, transfer to bowls or a serving vessel. Break up any bits that have stuck together. 

These nuts keep beautifully, and will keep in an airtight container at room temperature for up to 3 weeks. 

Happy holidays!

 

 

 

Got Leftover Candy Corn? Make a Smoothie.

Your smoothie sucks. Compared to a candy corn smoothie, that is.

Listen, you're probably Halloween candy hungover, so why not take a "hair of the dog" approach and just enjoy a candy corn-filled potable?

This idea came about when I was wondering to myself what would happen if I made ganache with candy corn instead of chocolate. Well, that didn't work quite as I wanted. It started out promising, with the candy corn getting all melty when I poured the hot cream over it. 

But then, the mixture never quite set up. It just kind of remained a thick, syrup-y liquid.

I even put it in the fridge overnight, but no big difference. It got a little thicker, but it didn't set like ganache.

So I figured, rather than despair, I needed to shift my expectations and point of view. Could I re-imagine this failed candy corn ganache as a glaze? Or a creamy base for a cocktail, like my friend Nicole's candy corn simple syrup?

Just while I was thinking that, I had a better idea. The way that the candy corn looked in the bowl, it almost looked like a thick carrot juice. 

I liked the idea of carrot juice with a sweet secret (that it's really candy corn), so I decided all I needed to do here to make the recipe a success was re-brand it as a CANDY CORN SMOOTHIE.

CANDY CORN SMOOTHIE! BRILLIANT. 

Since it's called a smoothie, this is health food. As long as there are no follow up questions, that is. 

Also, that "no follow up questions" rule extends to the methodology behind this recipe. If you are tempted in any way to remind me that because this isn't blended it's not technically a smoothie, my response to you is this: "I can't hear you." See? I can't even hear follow up questions or challenging comments. It's an amazing talent I have. 

So if you have leftover candy corn, own it with this candy corn smoothie.

Candy Corn Smoothie

  • 4 ounces candy corn (by weight)
  • 1/2 cup heavy cream or half and half

Place the candy corn in a heatproof bowl. Set to the side.

In a saucepan, bring the cream to a simmer. Once it simmers, remove from heat and pour over the candy corn. Stir with a whisk. The mixture will begin to turn orange very soon. The candy corn will begin to melt.

After about 30 seconds, the initial candy corn melt will have occurred. From here, leave the mixture at room temperature and give it a whisk every five minutes or so. The candy corn will continue to disintegrate. 

After a while, once most of the candy corn is melted, cover the bowl with plastic and refrigerate until thoroughly cool.

Once cold, strain into a glass. Garnish with candy corn, if desired. 

If you need another idea for what to do with leftover fun-size candy bars, why not try melting them in a pie crust? Or melt all of your candy in a pie crust for fun results.

What's your favorite use for leftover Halloween candy?