M&M Candy Corn Blondies

Happy Halloween!  We carved our pumpkins and roasted the seeds yesterday; my son has his costume and is ready to go!  It should be a fun night for all the kids.  We had a great weekend as a family.  My husband was supposed to get here around lunch time on Saturday, but he surprised me and showed up at 10:00 on Friday night!  I was just getting ready to go upstairs and I heard the garage door open.  One of the best surprises ever! 

I found these bars awhile ago on Pinterest, and I was instantly in love.  I am obsessed with Blondies recently, after just discovering what they are.  It is a little late in the season to make them, but you could substitute white chocolate chips if you can’t find the M&M’s.  But I suspect if you go to the store first thing tomorrow morning, you will find them on clearance :)  You really should make a special trip tomorrow to find them, these Blondies were insanely good! 

 

M&M Candy Corn Blondies

Adapted from The Little Kitchen

Printable Recipe

1 cup brown sugar
1 egg
2 tsp vanilla

½ cup butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup M&M white chocolate candy corn, chopped

Preheat oven to 325 degrees. Prepare an 8 inch pan or line with foil.

Cream brown sugar and egg until it's light and fluffy. Add in vanilla and melted butter, mix well

In a separate bowl combine the flour, baking soda and salt.  Add the dry ingredients to the wet mixture and incorporate with a spatula. Stir in M&Ms by hand. Do not over mix.

Pour batter to the prepared pan. Bake for about 25-28 minutes. The top will be dry.  Cool completely before cutting.  

Oatmeal Cranberry White Chocolate Chip Cookies

Today I am over at La Casa De Sweets!  I was thrilled when Jackie asked me to do a guest post for her.  She is a wonderful blogger, with all sorts of delicious treats to share.  Not only does she make great food, but she supports great causes.  When you go to her site you see all sorts of great charity's and causes to End Hunger around the world. 

Don't miss these great cookies!  I found a bag of Cherry Flavored Craisins in my cupboard, and turned them into cookies.  Oatmeal Cranberry White Chocolate Chip Cookies to be more specific!  They were chewy and oh so good! 

So go say Hi to Jackie, and check out these cookies!

Pumpkin Madeline Cake Balls

First let me start by saying I love you guys!  All the well wishes for my sick little boy mean so much.  Well he is on the mend!  This new antibiotic seemed to do the trick.  After 24 hours he was like a new kid.  Now I just think this full day has him tired.  But I will take tired and crabby over sick and not moving any day! 

Now to these delicious treats!  I have never tried a Madeline before.  I know, sometimes it is like I live under a rock. I blame my Dad!  If it wasn't chocolate, we didn't have it.  And growing up in the midwest Madelines weren't the norm.  So when the lovely people at Donsuemor contacted me to design a dessert for them, I was thrilled.  Thanks to Lizzy over at That Skinny Chick Can Bake for recommending me for the job!  A few days later, my lovely box of Madelines and French Almond Cakes arrived. I immediately set to work.  First I had to taste them, since they were new to me.  They were soft, tender, and delicious. 

School is back in session, so that means is it fall right?  Don't pay attention to the fact that it was 95 degrees in Iowa today.  I am in the mood for some fall cooking, and pumpkin is the first thing that comes to mind.  So I turned these delicious Madelines into Pumpkin Cake Balls!  They were so good!  I used the French Almond Cakes too, so there was some crunch from the almonds....so good! 

Pumpkin Madeline Cake Balls
Printable Recipe

6 Traditional Madelines
6 French Almond Cakes
1/4 cup Pumpkin Puree
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp nutmeg
1/4 tsp cloves
1 oz butter, softened
1 oz cream cheese, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 pound white chocolate

Start by making a Cream Cheese frosting.  Blend together butter, cream cheese, powdered sugar, and vanilla until nice and creamy. 

Using your hands crumble the cakes into a bowl. Add the pumpkin, frosting, and all of the seasonings.  Stir until well blended. 

From into 1 inch balls.  Place on a lined cookie sheet, and refrigerate until hardened, approx 30 minutes. 

Melt the white chocolate in a large bowl.  One at a time dip the cake balls into the chocolate.  Put sprinkles on when the chocolate is wet, if desired.  Place on a lined tray, and refrigerate until hard.  Store in the fridge. 

Enjoy!