Candy Corn Martini

Halloween can't just be for the kids right? Whip up a batch of these candy corn martinis to keep the party going for the adults.

We have a ton of people that come to our house on Halloween. We're the neighborhood that everyone drops their kids of by car loads to go trick-or-treating in. You can't blame them, because we're one of the only neighborhoods around. Lots of houses that are miles apart in very woody areas; that's what makes up most of my town.

So I need to be prepared with lots of candy for the kids, food for everyone and beer and cocktails for the adults. And this year I'm going to make a whole pitcher of these candy corn martinis for the adults to enjoy.

This martini starts with infusing cake vodka with candy corn. It happens pretty quickly, but letting the vodka infuse overnight is best. Then it's layered with pineapple juice and cream to make the most amazing looking martini you've ever seen.

This martini is just one of many that you can make on Halloween night. If you're not a fan of sweet drinks, you could make a cara cara gin and tonic. I for one love a good gin and tonic, and these are orange, so they'll go perfectly with your Halloween celebration!

I have a handy layering tool for cocktails, but if you don't want to go through the trouble of layering your martini, and I imagine a lot of you won't, this candy corn martini tastes just as good shaken up in a cocktail shaker. I might even go as far to say I like it better shaken up together, but it looks way cooler layered. So it's up to you. Shaken or poured, you decide.

We think you should whip up some of these monster cookie dough pretzel mummy bites to serve with your candy corn martini. Halloween party hero, that's you!

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Candy Corn Martini Recipe

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Ingredients

For the Martini:

• 5 ounces uv cake vodka
• 1/4 cup candy corn
• 3 ounces pineapple juice
• 3 fluid ounces heavy cream

For Garnish:

• decorating sugar, or nonpareils for garnish
• corn syrup

Directions

1. Start by adding the candy corn to the vodka and let infuse for 6 hours or up to overnight.
2. To rim the glass, dip the rim of a martini glass in a shallow dish of corn syrup, then dip into a shallow dish of decorating sugar or nonpareils. Let dry for 2 minutes.

For a Shaken Martini:

1. Strain the vodka and then add it to a cocktail shaker filled with ice.
2. Add in the pineapple juice and the heavy cream.
3. Shake well and strain into martini glasses.

For a Layered Martini:

1. Add 2 ½ shots of the infused candy corn vodka into each martini glass.
2. Using a layering tool or by pouring slowly on the back of a bar spoon, pour in the pineapple juice to make the second layer.
3. Repeat with the top layer of cream.

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eggless chocolate chip cookies recipe | soft chocolate chip cookies

eggless chocolate chip cookies recipe – sharing a step by step recipe of making a really easy one bowl healthy eggless chocolate cookie recipe.

these cookies are not the usual crisp and chewy cookies. they have a cake like soft texture and a bit of chewiness. they are slightly crisp from out and soft from the center. the chocolate chip cookies are made from whole wheat flour or atta. the flour which we use for making rotis.

i have used chakki ground atta here. you can also make them from all purpose flour/maida. for health reasons, i use whole wheat flour in cookies and muffins. i do make whole wheat cookies and muffins at times since they are good and healthy. these also make for a nice sweet breakfast or evening snack for us with some warm milk or hot coffee. they can also be served in the tiffin box as a sweet side snack for kids.

this chocolate chip cookie recipe is quick one and there is no waiting period like keeping the cookie dough in the fridge. right from mixing everything to preparing the dough it takes about 20 minutes, excluding the baking time.

these eggless cookies can be served plain or used as toppings on icecreams, custards or puddings.

step by step eggless chocolate chip cookies recipe:

1. in a bowl take all the wet ingredients – milk, curd/yogurt, oil, vinegar and vanilla extract.

2. add sugar and whisk the mixture till the sugar is dissolved.

3. directly seive whole wheat flour/atta, baking soda and a pinch of salt into the wet mixture.

4. add chocolate chips.

5. mix everything first with a spatula or with your hands.

6. then gently gather the whole mixture and form a dough. just mix everything well and don't knead. the dough is just slightly sticky. if the dough feels very sticky, then add few tbsp of flour and mix again. if dry, then add a few tbsp of milk.

7. make small or medium sized balls of the dough and flatten them a bit. these cookies don't flatten too much while baking. so if you want a flat cookie, then flatten them with your hands. spread some oil on your hands while shaping the cookies. place the cookies on a greased baking tray.

8. bake chocolate chip cookies in a preheated oven at 200 degrees celsius for 15 to 25 minutes or till the cookies are golden. oven temperatures vary, so do be attentive to the baking cookies in the oven. if you make flat and thin cookies, then they will take less time to bake.

9. remove the cookies, when still hot and place them on a wired rack for cooling.

10. once cooled, serve the cookies immediately or store in an air tight jar or box. serve these eggless chocolate chip cookies with milk or coffee.

if you are looking for more baked snacks then do check nankhatai, sweet shankarpali, baked samosa, gujiya, papdi and quick bread tartlets recipe.

eggless chocolate chip cookies recipe below:

eggless chocolate chip cookies

eggless chocolate chip cookies - soft textured and a slight chewy chocolate chip cookies made without eggs.

Author: dassana

Recipe type: breakfast, snacks

Cuisine: world

Serves: 8 to 10 cookies

Ingredients

wet ingredients:

• 2 tbsp oil (sunflower, rice bran or olive oil)
• 1 tbsp curd/dahi/yogurt
• 6 to 7 tbsp whole milk (the quantity can be added more or less depending on the quality of flour)
• ½ tsp apple cider vinegar or regular vinegar
• ½ tsp vanilla extract or essence

dry ingredients:

• 1 cup whole wheat flour/atta, 130 gms
• 3 tbsp organic unrefined cane sugar or regular sugar. you can also add as required ( for a just about sweet taste 2.5 tbsp works well. for a more sweeter taste, add 3 tbsp. for less sweetness, add 2 tbsp)
• 2 tbsp chocolate chips
• ¼ tsp baking soda
• a pinch of salt

Instructions

1. preheat your regular oven to 200 degrees celsius/390 degrees fahrenheit for about 10 minutes before you bake the cookies. for a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit.
2. in a bowl take all the wet ingredients - milk, curd/yogurt, oil, vinegar and vanilla extract.
3. add sugar and whisk the mixture till the sugar is dissolved.
4. directly seive whole wheat flour/atta, baking soda and a pinch of salt into the wet mixture.
5. add chocolate chips.
6. mix everything first with a spatula or with your hands.
7. then gently gather the whole mixture and form a dough. don't knead the mixture. the dough is slightly sticky.
8. if the dough feels very sticky, then add few tbsp of flour and mix again. if dry, then add a few tbsp of milk.
9. make small or medium sized balls of the dough and flatten them a bit. these cookies don't flatten too much while baking, so if you want a flat cookie, then flatten them with your hands. spread some oil on your hands while shaping the cookies. place the cookies in a greased tray.
10. bake in the preheated oven at 200 degrees celsius/390 degrees fahrenheit for 15 to 25 minutes or till the cookies are golden. just keep an eye when the cookie are getting baked in the oven. keep the tray in the center rack with both the top and bottom heating elements on. for a microwave oven in the convection mode, use 180 degrees celsius/350 degrees fahrenheit for baking the cookies. if you have made thin and flat cookies, they will get baked faster.
11. remove when still hot and place them on a wired rack
12. once cooled, serve them immediately or store in an air tight jar or box. serve these eggless chocolate chip cookies with milk or coffee.

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Doritos Taco Casserole

When I think of fall and winter I think of casseroles. In the traditional sense of the word, I am not really a fan of them. I think of casseroles as a few things thrown together in a pan, with frozen veggies, in a gravy type sauce, and then loaded up with cheese. Not exactly healthy, or that tasty.

I realize my definition is not really accurate, but what can you do? If I say we are having a casserole for dinner, my husband cringes as well. So I think it is time to reinvent the casserole, and make it something people look forward to!

We are big fans of Mexican food at our house, so it seemed like a good place to start. I am a member of a cooking club that meets one time each month. This year the theme is letters of the alphabet. Last month when we met, we were on "D,E,F". So we had to bring a dish that started with one of those letters. I was unsure what I was going to make until I walked into the grocery store and right at the front Doritos were on sale. Perfect! This casserole idea immediately popped into my head, and I knew it was meant to be.

I used ground turkey to make it a little bit healthier for you. But feel free to use ground beef or even ground chicken if that is what your family likes. You can even switch up the flavor of the chips. I am a Cool Ranch girl to the core, so that is what I used. My family probably would have liked Nacho Cheese better, but when you don't make dinner, you have to go with what the cook likes! My family and the ladies at cooking club loved this quick and easy casserole. My 9 year old practically licked his plate clean! Top with your favorite taco toppings; lettuce, tomatoes, black olive, salsa, avocados etc.

Don't forget dessert! We suggest Rachael's super stuffed chocolate chip cookies to end the meal just right.

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Doritos Taco Casserole Recipe

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Ingredients

For the Casserole:

• 1 pound ground turkey
• 1 cup onion, chopped
• 1 cup frozen corn
• 1 packet taco seasoning
• 1/2 cup water
• 1/4 cup sour cream
• 1 cup salsa
• 1/2 bag cool ranch doritos
• 1 1/2 cups cheese

Toppings:

• lettuce
• diced tomatoes
• black olives
• diced avocado

Directions

1. Preheat oven to 350°F.
2. In a large skillet, brown ground turkey. Add onions and corn, cooking until the onions are tender.
3. Add taco seasoning, and water - mix until well combined. Remove from heat mix in sour cream and salsa.
4. Using a 2 quart baking dish, layer a few handfuls of Doritos, slightly crushed, to the bottom. Spoon half of the meat mixture over the top, sprinkle with half of the cheese. Repeat with the remaining ingredients.
5. Bake for 20 minutes until heated through and cheese is melted.
6. Top with desired toppings to serve.

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Recommended for you

Apple Conserve

The end of October has arrived, and I'm left wondering where the past couple of months went. Autumn is my favorite time of the year, so we've been busy taking it all in, from apple picking to maple syrup sampling to bike rides through the leaves on our favorite trails.

I've also been busy "fall cleaning," which I like to do every year to get ready for our normally long, cold winters. I spend a bit of time clearing out the clutter, airing out the house on those last few warm days, and stocking the pantry and freezer with preserves as well as other local fare such as herbs, winter squash, and root vegetables – getting ready to hibernate, if you will!

Another food I like to add to my larder is apples, which are widely grown throughout the state of New York and are always available year-round. My husband and I discovered a new favorite in the Autumncrisp variety last year, and now I make sure we have plenty of them on hand for snacking. They also make great pies, and of course they go perfectly in this quick apple conserve as well.

This chunky spread is a favorite of mine as a pancake topping, but I also toss it in pies, tarts, or even put it right in a mason jar or an oven-safe bowl, sprinkle on an oat topping, and bake up a quick apple crisp.

It also makes a great Thanksgiving hostess gift if you'll be traveling for the holiday – this conserve in particular looks beautiful in a gift basket along with other preserves you've made throughout the year, like raspberry jam or my make-ahead apple pie filling. Or, you can add a few different treats such as local honey or hand-made soap. It's not too early to start thinking about putting together your homemade Christmas gifts as well!

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Apple Conserve Recipe

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Ingredients

• 6 cups apples, peeled and chopped
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 1/2 cups granulated sugar
• 1 3/4 ounces powdered pectin
• 1/2 cup dried cranberries
• 1/4 cup golden raisins
• 4 ounces good quality rum

Directions

1. In a large sauce pan, combine the apples, water, lemon juice, and spices. Cook until the apples are softened, 5-10 minutes.
2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
3. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Stir in the cranberries and rum. Boil hard for a minute longer.
4. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
5. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
6. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you should hear a popping noise as they do). Makes 6 eight-ounce jars.

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Recipe: Baked Oatmeal with Figs & Dates — Breakfast Recipes from The Kitchn

Don't we all crave a filling, warm breakfast on a brisk morning? I know I do. A bowl of plain oatmeal doesn't always quite satisfy — for the mornings when you need something heartier, you have to try baked oatmeal. Halfway between a cakey treat and a filling porridge, it's perfect.

By far, I prefer this recipe for baked oatmeal over a bowl of regular oatmeal. Normally, I can only stand oatmeal if it's loaded with lots of maple syrup, but this baked version is delicious without all the sugar. It's just barely sweetened and a few dates strewn throughout add pops of chewy caramel flavor without overwhelming sweetness.

I used the sliced figs to make a fancy topping because they're just so pretty. They also add a hit of fruit flavor — I find that the flavor of extra ingredients can get lost when mixed in with the oats, so placing the figs on top is the perfect solution.

The streusel topping is what I think elevates the whole dish, adding a crisp texture. It makes breakfast feel special and cozy, and that's all I really need on a Monday.

Baked Fig and Date Oatmeal with Pecan Streusel

Serves 6

3 tablespoons finely chopped pecans
1/4 cup plus 1 tablespoon raw sugar
1 tablespoon arrowroot or cornstarch
3 tablespoons unsalted butter
1 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp ground cinnamon
6 medjool dates, pitted and chopped
3/4 cup milk
1 large egg
2 fresh figs, thinly sliced

Preheat the oven to 350°F.

Combine the chopped pecans, 1 tablepoon of the raw sugar and the arrowroot in a small bowl. Place the butter in a deep 8-inch pie dish and put it into the oven for 5 minutes, just until the butter has melted. Swirl the melted butter around the pan to grease it, then scoop out 2 teaspoons of the butter and add to the pecan mixture. Stir the pecan mixture together and then set aside.

In a large bowl combine the oats, baking powder, cinnamon, chopped dates and remaining 1/4 cup of raw sugar. Add the egg, milk and remaining melted butter to the bowl then stir together well. Pour the mixture into the buttered pie dish and decorate with the sliced figs. Sprinkle the pecan streusel mixture over top.

Bake for 25 to 30 minutes until browned around the edges and set. Cut into wedges and serve warm or room temperature with yogurt and fresh fruit.

(Image credits: Izy Hossack)

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Super Stuffed Chocolate Chip Cookies

Okay, so these cookies might just lean a little towards the ridiculous. A three and a half ounce ball of the best-ever chocolate chip cookie dough encasing an entire Oreo sat atop an entire Reese's Peanut Butter Cup, and then baked? Yes it's happening. And it is GLORIOUS!

The inspiration for these cookies came from a strange place - the Seahawk's home football games. I've been a proud season ticket holder for around 6 years. I've been through lots of bad with the team, and recently, lots of good!

After their big win, the stadium opened its doors to a crazy amount of new delicious food, including, but not limited to: hot dogs that stretch 2 feet long with various toppings, sandwiches with locally cured meats, and homemade dingdongs the size of your face. You know what else they now have? Oreo-stuffed chocolate chip cookies.

My boyfriend insisted I try my hand at this incredible thing, but I wanted to find a way to make them even better. The originals I saw were rather flat, with an Oreo-sized bulge in the center. That's a lot of cookie without a lot of stuffing! I added a peanut butter cup, and made my cookies thick and chewy. There's also a light sprinkling of flaky sea salt on the very top, just to balance out some of the sweetness, and bring out the best in the chocolate. It's totally necessary.

The base recipe is an adaptation from what I think is the best chocolate chip cookie in the universe - the New York Times recipe by David Leite adapted from Jacques Torres.

Oh, and the best thing about these cookies? They get even better with age! So go ahead and make them a few days or even a week ahead of time, leave them at room temperature, and then enjoy them with a nice, tall glass of milk!

Everybody loves a ridiculous cookie every now and again. We have quite a few of them here on Food Fanatic; check out Alaina's blueberry chocolate chip skillet cookie and Jamie's Rolo cookie bars while you're at it.

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Super Stuffed Chocolate Chip Cookies Recipe

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Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks unsalted butter
• 1 1/2 cups light brown sugar, packed
• 2 eggs, large
• 2 teaspoons pure vanilla extract
• 12 ounces semi-sweet chocolate chips
• 17-18 oreos, regular
• 17-18 reese's peanut butter cups
• fleur de sel, or sea salt, for sprinkling

Directions

1. Combine flours, baking soda, baking powder, and salt into a medium-sized mixing bowl. Set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy (about 5 minutes). Add in the eggs and vanilla and beat on high for 10 minutes. Reduce the mixer speed to low and add in the dry ingredients and mix until just combined (about 5 to 10 seconds). Finally, add in the chocolate chips and combine.
3. Cover the bowl with plastic wrap and refrigerate the dough for 24 to 36 hours (or up to 72 hours).
4. Preheat oven to 350°F. Line a few baking sheets with parchment paper or silicone baking mats.
5. Scoop 1 and 1/2 ounce balls out at a time. Flatten each into a circle in your hand. Place a peanut butter cup on one circle; top it with an Oreo and then another dough circle. Wrap the dough around the filling and close it up into a ball. Place on the baking sheets a couple inches apart (only around 6 per baking sheet). Sprinkle each with sea salt.
6. Bake for 18 minutes until golden brown. Cool for a couple minutes on the baking sheet before transferring to a wire rack to cool further.

Source: Adapted from David Leite's recipe in the New York Times

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