Candy Corn Cookies

What's your favorite Halloween candy?
I'm a Butterfingers lover (see this post for proof), Junior Mints fan and Raisinets snarfer.

For many it's not Halloween unless there's a big bowl of candy corn.
Did you know candy corn comes in all kinds of flavors now? I sent my daughter-in-college a bag of s'mores flavored candy corn. (Haven't gotten a report back yet.) I like the caramel flavored kind. They taste a little strange at first, but by the third one, you're hooked.

Here's another kind of candy corn all together.
Cookies!

These are easy to make and very cute. The taste is a classic butter cookie. You can flavor them with vanilla (which my kids would have preferred), almond extract or the orange zest the original recipe calls for. I've seen many recipes for these cookies, but Cathy at Wives With Knives posted this one and it seemed the simplest to me.

Candy Corn Cookies
adapted from Wives With Knives


1 cup unsalted butter, room temperature

1 cup sugar

1 egg

2 Tbsps. orange juice plus 2 tsps. orange zest
OR
1 1/2  tsps. vanilla extract

1/8 tsp. salt

3 cups flour

1/2 tsp. baking soda

 food coloring: yellow, orange (or make orange with yellow and red)

sanding sugar (optional)

Cream butter and sugar in a large mixing bowl, until light and fluffy. Add egg, orange juice and zest (or vanilla). Mix well.
In another bowl, combine flour, salt and baking soda, mixing well with a whisk. Add to butter mixture and mix until well combined.
NOTE: I do this a little at a time so the dry ingredients don't fly out all over the place.
Divide dough into three equal parts. Add yellow food coloring to the first part and blend well. Add orange food coloring (or mix of yellow and red) to the second part, blending well. Be sure to use plenty of food coloring as the colors fade when baked. Leave the third part plain.

Line a loaf pan with parchment or wax paper. Press the yellow dough evenly into the bottom of the pan. Press the orange dough evenly over the yellow, then press the plain dough on top of that. Wrap the paper around the dough and refrigerate for several hours or overnight.

When ready to bake cookies, preheat oven to 375.
Remove dough from pan and paper. Slice into 1/4" slabs. Cut each slab into triangular pieces as shown.

Dip one side into sanding sugar, if desired (it adds a nice sparkle) and place on parchment or silicone lined cookie sheet. Bake for 7-9 minutes, or until lightly browned on the edges.

Winners All Around

As I sit in my little office (aka sunroom) I was just about to write up the souffle and the giveaway winner.

But I am interrupted by the beauty out the window.

It is one spectacular morning in Maine!

The colors across the river are brilliant and vivid in the sunlight. Russet and gold balanced with evergreen, crimson and pumpkin against a blue-gray sky. Every now and then I catch a quick glimpse of the eagle that makes its home in a nearby tree. Seagulls laze in the shallow water of low tide.

As the saying goes...the way life should be.

The photos don't really do it justice. You'll just have to come visit me.

And now  - back to your regularly scheduled food blog post.

.

So where's that EASY button?

I need it 'cause I made a souffle last night and I can't get over how little effort (and skill) it took.

Just goes to show that sometimes the things you fear the most aren't really scary. Maybe it's because they sound fancy and French. Or it's just because you've never done them before. 

Either way, don't fear the souffle!

(Which, by the way, means "breath" in French.)

It was magically light and puffy. I could have eaten the whole thing but was nice enough to share. 

If you've never made a souffle before, I urge you to give this one a try soon.

And there's no need to wait for a special occasion. 

Spinach and Gruyere Souffle

from Martha Stewart's Everyday Food

2 Tbsps. unsalted butter (plus more for use in the baking dish)

1/3 cup plain dry breadcrumbs

5 oz. fresh spinach, washed and trimmed if necessary

2 Tbsps. all purpose flour

3/4 cup plus 2 Tbsps. whole milk

1/2 cup Gruyere cheese, grated

2 large eggs, separated plus 2 more egg whites

sea salt and freshly ground pepper

Preheat oven to 375. Butter a round 1-quart tall-sided baking dish (mine was slightly larger and it didn't make a difference), then dust with breadcrumbs, shaking out any excess. Set aside.

In a large skillet, heat 2 Tbsps. water over medium-high heat. Add spinach and cook, stirring, until wilted, about 4 minutes. Transfer to a strainer or colander. Press to release liquid.

In a medium saucepan, melt butter over medium heat, until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2-3 minutes. Gradually add the milk, whisking continually until lumps are gone and the mixture thickens, 3-5 minutes. Remove from heat and stir in cheese until melted. Season with salt and pepper. Transfer souffle base to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup of the souffle base into spinach mixture. Pulse until blended. Stir spinach mixture into remaining souffle base.

In a medium bowl, using an electric hand mixer, beat 4 egg whites and a pinch of salt on medium high speed, until stiff peaks form, about 3 minutes. In 2 additions, gently fold egg whites into souffle base.

Pour batter into prepared baking dish and bake until souffle is tall, lightly browned and firm to the touch, about 35 minutes. Avoid opening the oven during the first 25 minutes of baking.

Serve immediately.

Then pat yourself on the back.

I want to thank everyone who left a comment (or two) during my blog-i-versary week. Regulars and lurkers - I love hearing from you all. It makes me feel like I'm not writing into void. Thanks for sticking with me!

I wish I could give you all a prize. 

But there's just one reader who won the Fresh From Maine cookbook and Mignardise apron. 

The winner is...

Jayne! 

Send me your address in an email or a message on Facebook and I'll have the goods shipped to you as fast as I can. Readers, Jayne lives in Sweden and from what I understand, is a phenomenal bread baker and cake maker. Maybe she should have her own blog.

The Marshmallows Need Work, but the Kunefe Was Delicious

Recently, I challenged myself make to three new recipes (new to me).
Bread - done, done, and done.
Made three loaves. I am the new superhero of the family.

Marshmallows were next. Not quite what we had hoped for.

They're a bit....odd. Bland, springy, flat. Maybe too much gelatin?

So I did what any sensible person would do.

 Covered them in chocolate.

I'll try making marshmallows again some time, with a different recipe.

Souffle is up next.

But meanwhile, my cooking group got together this weekend and the theme was eastern Mediterranean, meaning Turkish. Our hostess had spent some time there and is enamored of the food, the spices and unusual flavors. The recipes were all from Ana Sortun's book Spice.

The use of spices is central to the full, rich flavors of this type of cooking. Za'atar, sumac, cardamom and oregano are featured prominently. Eggplant, yogurt, cheeses and nuts are also essential.
I was assigned dessert.

So apparently I can't do something as simple as marshmallows, but I can make an esoteric eastern Mediterranean dessert that I don't know how to pronounce.

Can you say kunefe? (There's supposed to be an umlaut above the u).

When given the recipe, I admit I was less than thrilled. 

I'm much more of a chocolate cake kind of girl, but as I've said before, this cooking group gives me a  chance to spread my culinary wings.

I accepted the challenge and went in search of whole green cardamom pods, buffalo mozzarella and kadafi.

(By the way, when I googled kadafi, I'm sure you can guess what came up. Hint: terrorist.)

Throughout the entire cooking process, I remained skeptical of the outcome.

 The ingredients were strange. The dessert wasn't pretty. I wasn't excited to serve or eat it.

A dollop of mascarpone and a sprinkling of chopped pistachios made it presentable.

Well, knock me over with a peacock feather.

The surprisingly delicious kunefe was the highlight of the evening. 

If you're interested in making this unusual, but easy, dessert, you can click here. Or you can look for Spice: Flavors of the Eastern Mediterranean. It's a beautiful book and a wonderful introduction into old world cuisine.

I'll be in the kitchen re-working those marshmallows.

Taking the Yeast by the Horns

As I believe I've said before, I've always been intimidated by yeast.

See a recipe with yeast. Turn the page.

Not sure why. Maybe it's the fact that it's a living thing and could therefore be temperamental.

I don't need any attitude from my food.

Having completed my first foray into bread baking just this morning, I can now say  What was I waiting for? 

Some of you with more experience may think I cheated because I used the excellent book Artisan Bread in Five Minutes a Day. There's no kneading the bread with this method. You basically mix it up, let it sit, cut off a piece and bake it. 

You can find the recipe here.

It's actually easier than muffins.

Here's my little loaf resting for 40 minutes before baking.

And here it is fresh out of the oven.

Looks a little like a roasted chicken doesn't it?

I have to say that at this point, I was a little underwhelmed. 

It wasn't gorgeous like the loaves I buy at Rosemont.

My house didn't smell like a bakery.

Then I cut it open ...

and there it was...real bread. Crusty exterior, moist, chewy interior, flavorful.

On the first try.

And the best part?

There's more dough sitting in my fridge, waiting to be baked.

Don't forget to leave a comment in order to be entered for my blog-i-versary week giveaway: a signed copy of Fresh from Maine and a Mignardise apron.

Many thanks to those of you who have already left such nice comments!

It's My Blog-iversary! Again.

Two years ago this week I started this little blog.
And it's still little.

And I'm kind of ok with that. I truly appreciate every single one of my readers.

Sure there are days when I wish I was Pioneer Woman or Bakerella.
But then the pressure to keep it up might be too much.
 I wouldn't be able to get the morning newspaper in my bathrobe because I'd worry about the paparazzi. And I might be expected to homeschool my kids or maintain a spot on the New York Times Bestsellers list.

I'm keeping it casual and low-key 'cause that's the kind of blogger I am.
And generous, because again, that's the kind of girl I am.
So in celebration, there will be a giveaway. Or two.

I have a copy of the new Fresh From Maine cookbook, featuring Maine restaurants, chefs and recipes. It's signed by Stephanie Brown of Seagrass Bistro, a local favorite where the food is always fabulous and the chef is always friendly.
You can be entered to win the book, along with a lovely Mignardise apron, by leaving a comment at the end of any post this week. Any (nice) comment will do. Questions will work also. The contest ends Sunday October 17 at 7 pm EST.

If you are also a fan on Facebook, I'll put your name in twice.
Hint: Now would be a good time to become a fan. Click on the Facebook box to the right.
And perhaps, once you are a Facebook fan, you'll find another giveaway going on over there.

What else is going on at Mignardise this week?
A challenge!

I'll be making three things I've never made before, that I've always been just a little intimidated by.
Like bread.
A souffle.
And marshmallows. (This was suggested by my youngest daughter, the Bonus Baby.)
There. Now I'm committed. There's no backing down.

Could be an interesting week here at Mignardise. You won't want to miss it.
So if you're not yet a subscriber, maybe you should sign up now. Just put your email address in the box to the right where it says "subscribe". It's free! Thanks.

While I was getting my nerve up to make a simple loaf of bread, I baked up some more muffins. I'm always confident I can turn out a great muffin and this one is no exception. It makes good use of the big fat carrots and apples you can find at the farmers' markets this time of year. The vegetables can be grated in no time in a food processor, but also easily on the medium holes of a handheld grater.
Highly recommended for a cool fall morning.

Carrot Apple Muffins
adapted from Joy of Baking

1/2 cup chopped pecans or walnuts, toasted

2 cups grated raw carrot

1 large apple, peeled and grated

1 cup all purpose flour

1 cup whole wheat pastry flour

1 1/4 cups sugar

3/4 tsp. baking soda

1 1/2 tsps. baking powder

1/2 tsp. salt

1 1/2 tsps. ground cinnamon

1/2 cup coconut, sweetened or unsweetened (optional)

3 large eggs

3/4 cup vegetable or canola oil

 1 tsp. pure vanilla extract

Preheat oven to 350F. and place rack in center of oven. Place paper liners in 18 muffin cups (or use nonstick spray for baking).

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon. Stir in the nuts and coconut (if using). Set aside.

In a separate bowl, whisk together the eggs, oil and vanilla. Fold the wet ingredients into the flour mixture, along with the grated carrots and apple., stirring until just moistened throughout. Evenly divide the batter among the prepared muffin cups.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and let cool on a wire rack.

I Have a Muffin Problem

I cannot be trusted around muffins.
Don't leave me alone in your kitchen if you've been baking some.

All willpower disappears, like steam rising from a cup of coffee left on the counter too long.
And speaking of coffee, is there anything better on a Sunday morning than a freshly baked muffin and a big mug of French roast?

Some might argue that a muffin is just a cupcake masquerading as breakfast.
So what if it is?
If you've been reading along with Mignardise for a while, you know I have nothing against desserts at breakfast.

This delightful muffin that I baked this afternoon could certainly pass for a cupcake if you put a little glaze on it. But the authors of Baked, who conceived of this treat, insist it's a muffin. The recipe is even in the "Breakfast" chapter.
That's ok with me. It's incredibly delicious either way, with a nice crusty top and tender middle.
I'll go with the muffin title, because it seems slightly more acceptable to say "I ate two muffins" than "I ate two cupcakes."

Baked is one of my favorite cookbooks (bake books?).
Remember the Baked Brownie?
Best. Brownie. Ever.
For a little interview with the owners/bakers, complete with adorable original artwork, click over to Cakespy.

Then go to your kitchen and bake up a batch of ...

Banana Espresso Chocolate Chip Muffins
adapted from  Baked by Matt Lewis and Renato Poliafito


1 1/2  cups mashed very ripe bananas (about 4 medium)

1/2 cup sugar

1/4 cup firmly packed light brown sugar

1/2 cup (1 stick) unsalted butter, melted

1/4 cup whole milk

1 large egg

1 cup whole wheat pastry flour

1/2 cup all purpose flour

1 1/2 tsps. instant espresso powder

1 1/2 tsps. baking soda

1 tsp. salt

1 cup mini-chocolate chips

Preheat the oven to 350 F. Spray a 12-cup muffin tin with nonstick spray for baking.

In a medium bowl, mix together the bananas, sugars, melted butter, milk and egg.

In another medium bowl, whisk together the flours, espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each muffin cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack and let cool for 15 minutes before removing muffins.
Can be stored in an airtight container for up to 2 days.

Call me when you're done. I'll be right over.