Halloween Homemade Candy Corn Cookies

Now everyone knows about candy corn and everyone knows about rice crispies and candy corn. Now here is an original recipe for candy corn cookies sprinkled in sugar.

The most talked about Halloween costume this year is for Michael Jackson and the most desired cookie is the candy corn look-alike cookies. This recipe is simple to make and will bring smiles to everyone's face.

 

Halloween Candy Corn Cookies

Ingredients

• 1 cup of butter, softened
• 2 cups of sugar
• 2 large eggs
• 2 teaspoons of vanilla extract
• 2 tablespoons of milk
• 3.5 cups of flour
• 2 teaspoons of salt
• 1 teaspoon of baking powder
• Orange food dye or red and yellow to mix
• 2 teaspoons of unsweetened cocoa and 1 ounce of a chocolate bar

 How to Make the Cookie Dough

1. Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time and mix well. Add the vanilla and the milk and beat well. Sift the flour, salt and baking powder together. Add the flour mixture, slowly to the butter mixture, until all the flour mixture is thoroughly mixed.
2. Divide the dough in three parts. Place one part in a plastic bag and refrigerate for two hours. The second part use the orange dye in and mix well until the desired shade is achieved. Shred the chocolate bar and place with the cocoa and mix very well. Blend this in the third part of the cookie dough and knead together until completely mixed.
3. Refrigerate all three doughs in separate bags in the refrigerator for 2-3 hours.

How to Shape the Candy Corn Cookies

1. Line a loaf pan with wax paper with the paper hanging over the sides of the pan.
2. Roll out the first layer of the white cookie mix into the shape of the pan. Measure carefully to see if it fits. Place the cookie mix in the pan. Press the layer in tight fitting to the pan.
3. Do the same thing with the orange layer and lay it on top of the white layer. Top with the chocolate layer, doing the same thing. After each layer, press the layers tight with the other layers.
4. Place in the refrigerator for 2 more hours.
5. Remove from the refrigerator and turn the pan upside down on the counter, gently removing the wax paper. Cut across the cookie dough making 1/8 inch slices.
6. Lay the slices on the counter and make 6 triangle wedges out of each slice.
7. Place the cookies on an ungreased baking sheet one inch apart and place back in the refrigerator for one hour to set.
8. Remove from the refrigerator and bake in a preheated 375 degree oven for 7-8 minutes until lightly brown.
9. Let set for one minute and then dip each cookie in a bowl of sugar. Keep half the cookies plain.
10. Decorate a party tray with both types of cookies and regular candy corn in a middle bowl.

Halloween candy corn cookies will be a new tradition that all the neighbors will be running to see and taste. Halloween parties with children laughing and of course candy corn cookies.

Resources

What is Candy Corn and How is it made
History of Candy Corn

Candy Corn Cupcakes with Mocaha Frosting and Cashews

Halloween has arrived and here is a really spectacular cupcake that will treat children and adults of all ages. What better treat than candy corn to top this cupcake.

Mocha cup cakes topped with creamy icing, with candy corn and cashews. The news will spread so quick and envy will be everywhere. The children will laugh and play and the cook will be the toast of the town. How lucky the neighbors will be as they sit down for coffee and taste one of these wonderful delights. Everyone will for sure want this recipe.

 

Mocha Cup Cakes

Ingredients

• 5 eggs
• 1.5 cups of flour
• 3 tablespoons of Nescafe
• 4 teaspoons of baking powder
• 3/4 cup of oil
• 1/2 cup of water
• 1/2 cup of milk powder

In a large mixing bowl place the eggs and mix well until frothy. Add in the flour, Nescafe and baking powder, mixing well. Next add in the oil, water and the milk powder, again mixing well.
Preheat the oven to 350 degrees. Place paper liners in each of the muffin tins. Fill the paper liners 1/2 to 2/3 full. Bake for 20-25 minutes or until a tooth pick inserted comes out clean. Allow the cupcakes to cool.

Creamy Icing

Ingredients

• 2 pounds of powdered sugar
• 1 cup butter or margarine, softened
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Yellow paste food coloring
• Orange paste food coloring

Directions:

1. Place the butter in a large mixing bowl and beat slowly till softened. Add in the vanilla extract and mix again. Gradually add in the powdered sugar and the milk as needed. Look for a thick spreading consistency. After the icing is finished. Divide into two separate bowls. In one bowl, dip a tooth pick into the icing paste and add to the icing. Mix well and adding the food coloring until the right color is achieved. Do this with the second color also.
2. Take one cupcake and ice with the orange icing on the bottom in a circle motion and piling up slightly. Do the same for each cupcake. Allow to sit a few minutes to set up. Then take the next color of orange and do the same thing on top of the yellow icing. A piping bag with a small tip can do this the easiest way.
3. After the second row of icing is done. Sprinkle ground, but chunky cashews on the outer edges of the cupcakes. In the center of the cupcake place one candy corn that is standing up and tiled slightly. Place a lace doiley on a tray and then place all the decorated cupcakes atop this doiley.

  According to Haunted Bay.com

• Candy corn has 3.57 calories per kernel
• Halloween accounts for 75% of the annual candy corn production
• Candy corn isn't just for Halloween there is also:
• Reindeer corn for Christmas (red, green, and white)
• Indian corn (it's chocolate and vanilla flavored)
• Cupid corn for Valentine's Day (red, pink, and white)
• Bunny corn for Easter (pastel-colored)