Brandy's Baking: October 2012

Monday, October 29, 2012

Menu Plan #12

9:11 AM | Posted by Brandy K | | Edit Post

Happy Monday!
I sort of feel like the start of this week is the break I needed from a very hectic weekend! That's pretty sad, no? I needed Monday to roll around so things could slow down? Say what!?

My boys were camping in Oklahoma this weekend and came home with a ridiculous amount of stinky laundry. Why is the outdoors so smelly? My girl and I delivered cupcakes on Saturday morning and then enjoyed a fast and furious Girl Scout event. Oh my gravy, it was fun, but very chaotic! On Sunday, I managed to stumble across a huge training hurdle...I ran 10 miles! Holla!

Anyway! This week is looking a little less hectic. I only have a couple baking orders on top of it all, which helps. Let's get to the Menu Plan, shall we?

Monday

My boy is having a frenulectomy this afternoon. That's tongue-tie surgery, friends. Or rather, the undoing of tongue-tie surgery. Either way, it makes me cringe...a lot. I should have had it done when he was a newborn, but he had such a rough start, I just couldn't. It's time though, and it will help him in so many ways. So! We are having an easy, warm & comforting dinner tonight.

Slow Cooker White Bean Chicken Chili

Salad

Tuesday

Seriously...if those pumpkins don't get carved tonight, well then, I give up! Hopefully a quick dinner will help us out...that and a light load of homework. Here's to hoping!

Pizza Panini

Garlic Broccoli

Wednesday

Happy Halloweenie!

Sloppy Joes

Baked Potatoes

Thursday

Taco Soup

Buttermilk Cornbread

Friday

Pizza for the kiddos

Leftover Taco Soup for the adults

Enjoy the week! Thanks so much for stopping by. I gotta run and get to the grocery store now to make this Menu Plan a reality! :)

Labels: Menu Plan | 0 comments

Friday, October 26, 2012

Halloween Recap!

9:41 AM | Posted by Brandy K | | Edit Post

It's becoming clear that I'm not going to get a new Halloween-ish post up anytime before Halloween actually gets here, so I've decided on a recap! Let's relive Halloween faves from years past, shall we?

Candy Corn Cupcakes

You can make Chocolate Chip Cookie Truffles anytime, but they are especially tasty with Fall/Halloween decorations. :)

Easy-peasy Candy Corn Cake!

Last, but certainly not least...

Pumpkin Scones, oh my goodness...make some!

Happy Halloween!

This post is linked to: Fridays Made Sweet at Cupcakes with Sprinkles

Labels: Halloween | 2 comments

Sunday, October 21, 2012

Candy Corn Cookies

6:12 PM | Posted by Brandy K | | Edit Post

We've been having really nice cooler temperatures here in the great state of Texas lately...mid 70's and dare I say, it's been a little chilly some mornings. You have no idea what a relief this is! The harshness of the summers here just can't be explained with words. The best I can do is to say that it literally feels like my hair is on fire when I'm outside in the middle of August! Soeverlovinflippinhot! We have a pool across the street from us and there are days - I'm ashamed to admit this - that it's too hot to walk across the street! I kid you not.

Anyway! We are still looking at mid 80's and ridiculous humidity, but it's much better. So, it's led me to start thinking about fall recipes! I haven't had a moment to work on new recipes, but I wanted to share this one with you. It's an oldie, but a goodie around this house! Tiny Candy Corn Cookies! They are so, so good- a little shortbread-ish, a little sugar cookie-ish and a little citrus flavor going on just for fun. Try them!

Candy Corn Cookies

by Brandy's Baking

Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar

Instructions

1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

2. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

3. Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.

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Recipe Source: Land O'Lakes