Candy Corn Cookies

Now, I'm normally a "make it from scratch" kind of girl.  But sometimes, well, you just don't have the time or energy.  I had planned to make these cookies from scratch but then thought, "You know, it's just as wonderful to have a time-saving way to make something cute as it is to have a scratch way to make something cute!"

So, if you're the type of person who loves ideas using convenience foods, you'll love this.

Ingredients:
2 logs of sugar cookie dough
food coloring

1.  Preheat oven according to dough directions.  Unwrap logs of dough.  Set aside about 1/3 of the dough.  Take the other 1/3's and place into two small mixing bowls.  Color one of the 1/3's orange and the other yellow.  (I used gel food coloring in orange and yellow because that's what I had.  If you have liquid food coloring, use yellow and then yellow/red to make orange.)
2.  Line a loaf pan with a large sheet of wax paper (you want it to cover all the sides, not just the bottom...and allow some to hang over the sides).  Press the uncolored cookie dough into the bottom of the paper-lined loaf pan.  Make sure it's even.  Then do the orange, then the yellow so that you have three even layers.  Fold the wax paper down over the top of the dough and press to help the layers be even and also to adhere them to each other well.  Chill for an hour.
3.  Use the paper to lift out the dough from the loaf pan.  Remove the paper.  With the dough on a cutting board, carefully cut the dough into slices about 1/3-inch thick.  Cut each slice into little candy corn shaped wedges (also known as triangles!).  Place on an ungreased cookie sheet, two inches apart.
4.  Bake for 9-11 minutes, or until the edges are just barely starting to get golden brown.  Allow to cool for a few minutes on the baking sheet.  Then carefully remove to a cooling rack to cool completely.

I could have sworn I had a picture of the loaf slice cut into diagonal candy corn shaped wedges, but apparently I did not.  Sorry!

These cookies are a little on the small side, but 2 logs makes a lot of them.  I only had time to cut and bake a few of the slices and that was over 2 dozen.  The rest of the dough I put back in the fridge to use later.

Source:  idea from Kathie Cooks

Candy Corn Fruit Salad

I am not a fan of Candy Corn, but I love this salad.  It is simple:

1/2 cup Sour Cream
1 cup Marshmallows
1/2 cup Coconut

Mix together and place in the bottom of a glass bowl, layer 4 cans Mandarin Oranges and 2 cans Pinapple on top. Gently mix together just before serving.

Halloween Poison Cake

You know, it's scary how many Halloween recipes you can find on Pinterest.  All the boys and ghouls are pinning all their faves for their upcoming spookiest soirees.  Every year I get so excited and say "This is the year I am going to host a "Tim the Tool Man Taylor"  monster bash!"  And every year I don't.  Maybe next year.  Anyway, here is a sweet treat you can try out, the trick is trusting the conversion equivalents.  The source for this recipe has included both, but I think next time I make this I will tweak it.

Ingredients:

375 grams sugar (2 cups)

250 grams soft unsalted butter (9 oz.)

3 large eggs

250 grams all-purpose flour (1 3/4 cup)

1 1/2 t. baking powder

pinch of salt

250 ml  milk, room temperature (1 1/8 cup)

2-3 t. almond extract (or vanilla or mint )

Green food coloring, to desired color

Cocoa Icing:

1 cup or more of powdered sugar

Unsweetened cocoa powder, about 1/2 a cup

A few T. boiled, lukewarm water (not sure how this makes a difference.  I just used tap water.)

1.  Preheat oven to 350 degrees F.

2.  Line a 9 x 13 pan with parchment (I used baking spray with flour).

3.  In a large bowl, sift together the flour, baking powder and salt.  Set aside.

4. In another bowl, cream together the butter and sugar.  Add the eggs one at a time, mixing well each time.  Scrape down the sides when needed.

5.  Add the flour mix to the creamed mixture alternately with the milk, mixing well.

6.  Stir in the almond flavoring.  Next add green food color.  Don't use too much since the color will darken as it bakes (it really does!).

7.  Pour the green batter in the cake pan and smooth with a rubber spatula.  Place cake on lowest rack in oven to prevent over-browning. Do this for sure.  I didn't and ended up with a zombie cake top  Bake for about 40-60 minutes, until a cake tester comes out clean.

8.  Transfer cake to a cooling rack and cool completely before frosting.  Cut the cake into squares.

ICING:

Mix ingredients together in a bowl, adjusting liquid/sugar depending on desired consistency.  It should have a thick pouring consistency that is easily spread with a spatula.

SOURCE:  Cake Journal.

Spider Deviled Eggs and Clementine Pumpkins

Just thought a couple of healthy treats would be nice for a change around the Halloween season.  No need for recipes here, just a few simple instructions.

For the Spider Eggs:

Make your basic deviled eggs.  Use a half black olive for the body of the spider.  Slice the other half into 4 segments to make legs.  You'll need one and a half olives to make one spider.

For the Pumpkins:

Peel a clementine.  Insert a cut piece of celery into the top opening for a stem.

Source:  pinterest

Whole Grain Buckwheat Pancakes

I love breakfast.  Love it!  But when you're trying to go dairy- and gluten-free, breakfast can be hard.  Well, hard if you're like me and love carbs for breakfast.  Pancakes weren't something I ate every morning but when they were gone, they were missed.  In the few months that I've been eating this way I've tried a few pancake recipes;  and they were okay.  When I found this recipe I really didn't have high expectations.  And when I saw the batter, my expectations dropped even lower.  (Seriously, it looks like mud.  And don't the pancakes look more like hamburger patties from a distance?)  But I was pleasantly surprised when I took my first bite.  So happy I decided to try these!

Ingredients:
1 cup whole grain buckwheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened almond milk
1 egg, separated
1 Tbsp. pure maple syrup
1/2 tsp. vanilla extract
2 Tbsp. melted ghee
coconut oil for cooking

1.  In a medium bowl combine the dry ingredients (flour through cinnamon).  Whisk and set aside.
2.  In a smaller bowl, combine the milk, egg yolk, maple syrup, vanilla, and ghee.  Whisk well to combine.  Add this to the dry ingredients and stir well until just combined.
3.  In a small bowl, whisk the egg white until soft peaks form.  Fold this into the batter gently.
4.  Coat griddle at medium heat with coconut oil.  Pour batter onto griddle, forming 4" cakes.  Cook until bubbles form on top and the edges are no longer shiny.  Then flip and cook on the other side until done.

Serve with maple syrup.  Like, the real stuff!

Makes 8 four-inch pancakes

Source:  mountainmamacooks.com (very slighly adapted)

Summer Pasta Salad

This is just a simple pasta salad that I thought I would try out from SAVING DINNER (see below for link).  I really like the subtitle on this cookbook: "The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table."  Well that is a mouthful, isn't it!  So far, I have really like the recipes in the book and they are all pretty healthy.  This will be supper tonight.  Well, I also brought some to work for lunch so I will be getting a double dose! 

Ingredients:

1 pound ziti pasta

1 T. olive oil

1 medium red onion, chopped

2 cups chopped zucchini

1 clove garlic, minced

2 cups chopped fresh tomato

1 cup fresh corn, or 1 cup frozen, thawed (I re-hydrated 1 cup of freeze dried corn--always trying      to rotate my food storage, you know!)

1/4 t. red pepper flakes (more if you want spicier)

1 cup non-fat milk

1/2 cup freshly grated Romano cheese (I didn't have any so I used the Romano Asiago blend from   a jar)

Salt and Pepper to taste 

1.  Prepare pasta; drain and set aside.

2.  In a skillet, heat the oil over medium-high heat.  Add red onion and zucchini and cook until the onion is golden, stirring frequently.

3.  Reduce heat to medium and add the garlic, tomato, corn, red pepper flakes, milk, and Romano cheese.

4.  Stir until the cheese is melted and the vegetables are hot.  Add the pasta and mix thoroughly.

5.  Season with salt and pepper to taste.

NOTE:  There was no mention in the original recipe on whether this is served warm or cold--by trial and error I have found that this is a dish best served HOT.  Trust me on that.

SOURCE:  "Saving Dinner", Leanne Ely.

Sweet and Spicy Coleslaw

A little sweet, a little creamy and a little tangy (with a little kick for good measure).

Ingredients:

1 large cabbage, cut into thirds and core removed
2 large peeled carrots
1/2 medium sweet onion
1/3 c. mayonnaise
1/4 c. spicy brown mustard
2 T. dijon mustard
2 t. apple cider vinegar
1/2 c. sugar
1/2 t. black pepper
1/2 t. cayenne pepper
1/2 t. salt

Directions:

1.  Cut two of the cabbage thirds, onion and carrots into large chunks and place in a 12 cup food processor.  (Note:  If you do not have a food processor you can shred the cabbage and carrots by hand.  It will take longer but taste just as good!)

2.  Pulse in food processor until carrots and cabbage are both chopped into small pieces.

3.  Chop remaining cabbage into larger pieces.  Blend all cabbage together in a large bowl.

4.  Whisk together mayonnaise, mustards, vinegar, sugar, peppers, and salt in small bowl until smooth.  Add more or less cayenne to taste.

5.  Pour dressing over cabbage mixture.

6.  Mix well until all cabbage is well coated.  Refrigerate at least one hour to let flavors blend.

Source:  www.livingwellspendingless.com