Chocolate Candy Corn Cookies!

c-corncookies

Halloween is without a doubt, the one holiday where it’s acceptable to stuff your face with sweets. After all, that’s what all the buzz is about, right? So take out the Tootsie Rolls, savour those Skittles, and chomp on the chocolate bar of your choice! But if you, like me, have a preference for things home-made, then this recipe is for you –candy corn included.

Not quite sure why I’m such a fan of the little tri-coloured nibs, but it may have something to do with their fun hues and creamy flavour. Throw chocolate into the mix, and that’s something I can’t resist. The result? Rich, chocolatey cookies sprinkled with everyone’s favourite fall treat. Here’s the recipe:

Ingredients:

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup candy corn

candy_corn

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mix the softened butter with sugar until well incorporated
  3. Add the two eggs, one by one, stirring well after each
  4. In a separate bowl, mix all of the dry ingredients
  5. Add to the butter-egg mix, and stir until creamy and lump-free
  6. Scoop table-spoon fulls onto a cookie sheet and bake for approx. 10-12 minutes. 5 minutes before they’re ready, take them out and sprinkle a couple of candy corns on top of each cookie, carefully pressing them in. Pop back in the oven for a few.

Let cool on the sheet, and transfer to the rack for just a little longer (bet that will be the hardest part!). Now you’re set to sit back and dig in.

Style is served!

Zucchini Bruschetta/ Halloween “Frankenstein Fingers”

bruschetta

To close out Veggie Month on ThePoshDish, here’s the third recipe! And because it’s also Halloween, why not use it as a healthy treat for a party –kids and kids-at-heart will be equally happy to taste it.  Sure, it’s not candy but it’s the most fun way to avoid a sugar rush. Not to mention, an excellent bread-free alternative to bruschetta for any occasion to come.

Ingredients

2 medium zucchinis

2 tomatoes

2 tbsp olive oil

Basil

1 green onion

½ cup goat cheese

3 tbsp Parmesan

Steps:

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Wash and cut the zucchinis in half, horizontally
  3. Wash and dice your tomatoes, basil, and onions
  4.  In a small bowl, mix the tomatoes, with the olive oil, green onions, and
  5. Place spoonfuls of the mix onto the zucchini halves.
  6. Crumble the goat cheese and Parmesan cheese on top.
  7. Bake in the oven for approximately 45 minutes, and enjoy!

So whether you savour them as a Halloween treat or an everyday snack, keep this recipe on the ready for a bread-free alternative to bruschetta.

Style is served!