Candy Corn Cookies & Brach’s Giveaway

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I love, love, love, candy corn. So when Brach’s reached out asking if I’d like to bake something using candy corn, I immediately said yes! They sent me a HUGE box of a bunch of different flavors, but because I’m a purist, I baked with the Mini Candy Corn. Did you know they also make Fruit Crèmes, Peanut Butter, Caramel Macchiato, and Pumpkin Spice? So many choices!

Candy Corn Cookies

I decided to make cookies using a not terribly sweet sugar cookie base, and they turned out delicious. The candy corn melted and got gooey, and the cookies were amazing, especially while warm. The thing to keep in mind with this recipe is to add the candy corn to the dough balls, making sure the candy is tucked into the dough and not touching the cookie sheet.

Thank you Brach's!

Ingredients
1 1/3 cup butter, room temperature
1 1/2 cups cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup mini candy corn (or cut regular candy corn in half-ish)

Preparation
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Beat together the butter and sugar until light and fluffy, about 3 minutes with a stand mixer. Beat in the eggs and vanilla until very well combined.

In a small bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix until combined and the dough comes together.

Use a cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart. Tuck candy corn into dough, making sure the candy does not touch the cookie sheet.

Bake for 8 minutes or until edges are golden and tops are just slightly underdone looking.

Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

Yields 4-5 dozen.

a Rafflecopter giveaway

Giveaway open to U.S. residents only.

Disclosure: I received a huge box of candy corn from Brach’s because they are awesome!

How to Clean Glass Bakeware

When I got my first apartment after moving out of the dorm, my parents gave me random kitchen things from their house–pots and pans, glasses, mismatched mugs, mixing bowls, and baking dishes. Over the years, I replaced everything with matching sets, but the Pyrex dishes always stayed, even after receiving sparkling new ones.

As I was rearranging my cabinets (side note: I need a lid organizer), I pulled out my old baking dishes and wondered if there was a way to get rid of the gunk from baking spray that wouldn’t come off, no matter how much I scrubbed. I quickly took to Pinterest given how effective the baking sheet cleaner was, and came across a simple hack: Magic Erasers and a little elbow grease.

Surprise, it totally worked! They really are magic!

How to Clean Glass Bakeware

I get my Magic Erasers at Costco because I use them for everything (did you know they work on tile grout too?), and I found the kitchen eraser worked best. Also, I cut mine in half since I feel like I get more control that way, and the ends get used the most.

What are your favorite uses for Magic Erasers?

Salted Chocolate Chunk Cookies

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The minute I saw this recipe pop up on Facebook, I knew I had to make these. Chocolate chunks and sea salt–you can’t go wrong with that! I followed Deb’s instructions, except since I’m super lazy and hate chopping chocolate, I used the Trader Joe’s semi-sweet chocolate chunks. They were the perfect size, and since you’re not using the entire bag, it’s ok if you sneak a few pieces. Also to note: Deb mentioned her dough was really crumbly; mine wasn’t, but if yours is, don’t panic–she swears they will turn out just fine.

Salted Chocolate Chunk Cookies

While these cookies are soft and delicious (and I managed to eat more than one while they were still warm), I still prefer the David Lebovitz recipe. But if you’re looking for a quicker recipe that doesn’t require chilling dough overnight, this is it!

Salted Chocolate Chunk Cookies
Look at that ratio of chocolate to batter!

Ingredients
1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife (I am lazy and used the Trader Joe’s chunks)
Flaky sea salt, to finish

Preparation
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon (I used the medium OXO scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

Recipe from Smitten Kitchen.

Confetti Sugar Cookies

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Last month, I made about 300 balls of cookie dough to be baked off while I was in San Diego for my sister’s wedding. I bought personalized stickers and cute little treat boxes off Etsy, and filled them with homemade cookies for all of the guests to take home. Aside from my tried and true brown sugar cookies and speckled shortbread with sea salt, I decided to try something a little more colorful, hence this recipe.

Confetti Sugar Cookies

I couldn’t have been any happier! Of the three cookies, I think these were the crowd favorite, and they were so festive and happy, you have to smile just looking at them. Thick and chewy, with a nice crunch from the round (nonpareil) sprinkles, and loads of color from the cylinder sprinkles, these cookies are delicious and pretty!

Confetti Sugar Cookies

Ingredients
1 1/3 cup butter, room temperature
1 1/2 cups cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sprinkles

Preparation
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Beat together the butter and sugar until light and fluffy, about 3 minutes with a stand mixer. Beat in the eggs and vanilla until very well combined.

In a small bowl, combine the flour, baking powder, salt, and sprinkles. Gradually add the flour mixture to the butter mixture and mix until combined and the dough comes together.

Use a cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart. Bake for 11 minutes or until edges are turning golden and tops are just slightly underdone looking.

Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

Yields 4-5 dozen.

Recipe from Buns In My Oven.

Lemon Pound Cake with Lemon Essential Oil

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I love lemon pound cake, and the more lemon juice or zest, the better! So when my friend Leah asked if I was interested in baking something and including an essential oil, I immediately said yes to the lemon oil! The oil is cold-pressed from the rinds of lemons, so it smells absolutely amazing and adds even more lemon flavor to a recipe. And, in addition to being an antioxidant, it has lots of other benefits.

essentialoil

The cake is good. It’s very moist and has a nice texture, and the glaze adds a nice lemony punch. If I were to make it again, I’d probably add a tablespoon more lemon juice to the cake, just because I like lemon desserts really tart.

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You can purchase the lemon essential oil (or any other essential oil!) here.

Cake Ingredients
1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest
4 tablespoons lemon juice
6 drops lemon essential oil
6 large eggs, at room temperature
1 cup plain full-fat Greek yogurt

Glaze Ingredients
2 tablespoons lemon juice
2 drops lemon essential oil
1 cup confectioners sugar

Preparation
Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice and 6 drops of the lemon essential oil, then the eggs, one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

In a small bowl, whisk together the confectioners sugar, 2 drops of the lemon essential oil, and 1 tablespoon of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze. Pour glaze over cooled cake.

Recipe adapted from Real Simple.

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