Candy Corn Scones

Candy Corn Scones
Whether you love ’em or hate ’em, candy corn is a fixture of the candy aisle during the Halloween season. It is one of the most popular – and most googled – candies of the season. I happen to fall on the “pro candy corn” side of the issue and enjoy both snacking …

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Candy Corn Scones
Whether you love ’em or hate ’em, candy corn is a fixture of the candy aisle during the Halloween season. It is one of the most popular – and most googled – candies of the season. I happen to fall on the “pro candy corn” side of the issue and enjoy both snacking on them and including them in seasonal treats. This recipe for Candy Corn Scones offers up an unusual way to enjoy this seasonal treat. It is a must-try for candy corn fans and just might convert a few foes, too.

The base here is a simple buttermilk and vanilla scone recipe. To achieve a flaky texture and a nice rise, butter is cut into a flour mixture, then buttermilk is stirred in to bind the dough together. The slight tang of the buttermilk creates a nice contrast with the sweet candy corn that are kneaded into the dough before baking.

The candy corn will melt during baking, turning into a colorful caramel on the baking sheet around your scones. Candy corn are not really designed to withstand the high heat of the oven, which is why they don’t keep their shape. That said, they still infuse the scones with a honey and vanilla sweetness, as well as leaving behind plenty of bright white, yellow and orange streaks. The candy corn that are on or near the surface of the scones will melt a bit more than the ones inside the dough, so feel free to tuck the candies away inside where they will remain more easily suspended in the scone.

These scones are fun to look at and fun to eat. The candy corn is sweet without making these cloying, and the buttermilk gives the scone dough a nice base. I do recommend lining your baking sheet with parchment paper to minimize sticking. Let the scones cool on the paper. Any candy corn that has melted will crystallize and the colorful shards can easily be broken off to release the scones before serving.

Candy Corn Scones
2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, chilled and cut into pieces
1/2 cup buttermilk
1 tsp vanilla extract
1/2 cup candy corn

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and sugar. Add in the butter and toss to coat. Rub butter in with your fingertips or cut in with a pastry blender until butter is in pieces no larger than a pea.
In a small measuring cup, stir together buttermilk and vanilla extract. Pour into flour mixture, along with the candy corn, and stir until dough comes together in a coarse, not-too-sticky ball. If mixture is too dry, add in a teaspoon or two of milk. If mixture is too wet, add in a few teaspoons of flour.
Transfer ball of dough to a lightly floured surface, divide in half and shape each half into a square. Cut each square into quarters by making a diagonal cut from corner to corner. Place the triangles of dough on your prepared baking sheet, allowing room for them to spread slightly.
Bake for 14-16 minutes, until golden and set.
Transfer to a wire rack to cool before serving.

Makes 8

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Lemon Raspberry Scones

Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive! Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to …

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Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive!

Close up of glazed lemon raspberry scones on a wire cooling rack

Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.

Come on, Mother Nature it is MAY.

I even went against my better judgement and planted a bunch of Superbells this past weekend. And now I am just over here hoping that I don’t have to cover them due to said flurries.

But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery. And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!

(more…)

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1- Pot Vegan Chickpea Shakshuka

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, fl…

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, flavorful, and stunning. Not to mention it is super easy to make under 30 minutes. We like one-pot hearty...

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Vegan Fried Eggs

This is the easiest Fried Vegan Eggs you can make. They look like real fried eggs, and they taste delicious. The best part is that you need only 5 ingredients and 10 minutes tops. There is no soy or gluten as well, so quite allergy-friendly if you ask …

This is the easiest Fried Vegan Eggs you can make. They look like real fried eggs, and they taste delicious. The best part is that you need only 5 ingredients and 10 minutes tops. There is no soy or gluten as well, so quite allergy-friendly if you ask me. So what are you waiting for?...

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Quickest Cashew Milk (10 mins in 3 ways!)

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes! Here is everything you need to kno…

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Green Lactation Smoothie (Kiwi Banana Spinach)

According to my husband, this is our Kiwi Banana Spinach Smoothie, but it is also my Green Lactation Smoothie boosted with all good things a mother needs during breastfeeding. So, Moms read on! Guys, don’t get discouraged. My husband loves i…

According to my husband, this is our Kiwi Banana Spinach Smoothie, but it is also my Green Lactation Smoothie boosted with all good things a mother needs during breastfeeding. So, Moms read on! Guys, don’t get discouraged. My husband loves it too. 🙂 This green smoothie is quite filling, so it can be perfect for breakfast....

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The Creamiest Vegan Rice Pudding (8 Flavor Variations!)

This is the creamiest vegan rice pudding you can make. This easy vegan recipe is using aromatic jasmine rice cooked in a mix of dairy-free milk (almond milk and canned coconut milk). Served with a swirl of homemade cinnamon berry sauce. It is an absolu…

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The post The Creamiest Vegan Rice Pudding (8 Flavor Variations!) appeared first on My Pure Plants.

Homemade Pumpkin Granola

Pumpkin Granola
During the fall, when I’m using a lot of pumpkin in my baking, I’m always looking for new pumpkin recipes to use up leftover pumpkin that I might have sitting around in my refrigerator. This Pumpkin Granola is definitely worth making even if you don’t have leftover pumpkin that needs to be used …

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Pumpkin Granola
During the fall, when I’m using a lot of pumpkin in my baking, I’m always looking for new pumpkin recipes to use up leftover pumpkin that I might have sitting around in my refrigerator. This Pumpkin Granola is definitely worth making even if you don’t have leftover pumpkin that needs to be used up because it is so tasty, but you have no excuse not to make it if you have a half-used can of pumpkin puree waiting to be stirred into something.

This granola recipe is a bit unusual in that it only contains a very small amount of added fat, just a tablespoon of oil. The rest of the moisture in this recipe comes from the pumpkin puree itself, which binds all the granola components together. You might think that this would result in a soggy granola, but it bakes up to be perfectly crisp in the oven, just as you would want it to! The granola is packed with rolled oats, pumpkin pie spices, sugar and maple syrup. It also has generous quantities of both slivered almonds and toasted pumpkin seeds, which add a great texture to the granola. You can use untoasted nuts in the granola, since they will toast in the oven, however toasted nuts can also be used and they should hold up to the additional baking time without a problem.

I usually use puffed rice cereals in my granolas to lighten them up and give them a bit more crunch, however I opted to use a chocolate cereal in this batch of granola. Specifically, I used Count Chocula cereal, which is a cocoa flavored seasonal cereal that you can find around Halloween. It has a great texture and flavor (though I remove all the little marshmallows that come in it), and the chocolate adds a little complexity to the granola. If you don’t have Count Chocula available, you can use something like chocolate rice krispy cereal or simply use plain puffed rice cereal and you will still get a delicious granola.

This granola has a nice blend of flavors and is perfect for breakfast or a snack anytime during the fall. It keeps very well in an airtight container, so you can also consider packing it up as a homemade gift for pumpkin-loving friends and family members!

Pumpkin Granola
3 1/2 cups rolled oats
1 1/2 cups chocolate puffed rice cereal (such as Count Chocula or Cocoa Krispies)
1 tsp ground cinnamon
1 tsp ground pumpkin pie spice
3/4 tsp salt
3/4 cup brown sugar
3/4 cup pumpkin puree
1/4 cup real maple syrup (pref. Grade B)
1 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup slivered almonds
3/4 cup pumpkin seeds

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, cereal, and spices. In a medium bowl, whisk together sugar, pumpkin puree, maple syrup, vegetable oil and vanilla. Pour wet ingredients into dry ingredients along with nuts and pumpkin seeds and stir to combine. Spread on prepared baking sheet(s) in an even layer.
Bake for 30 minutes, then turn over the granola carefully using a large wide spatula, and bake for additional 10-15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10 minutes until done.
Cool on pan or on a wire rack.
Break granola up and transfer to an airtight container for storage.

Makes about 6-8 servings.

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Easy Gluten-free Vegan Crepes

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Easy-to-make, thin, rollable French crepes that are not only vegan (aka eggless and dairy-free), but gluten-free as well. You will not need any fancy gluten-free flour mix to do it, only 5 simple, pantry ingredients and they are ready in a hitch.  Eating vegan and gluten-free might not be easy at first, but there are...

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