Thursday, 10 October 2013

Candy Corn Pumpkin Blondies



I heard on the radio the other day that it is sumtumn at the moment – not quite autumn, but not quite summer either. Well, I don’t know about you, but I think autumn is well and truly upon us!



The autumn (or fall if you prefer) is all about comfort food I think and certain ingredients start to appear in many people’s kitchens at this time of year. I, for example, had a couple of cans of pumpkin lingering in the cupboard and a new bag of candy corn.

 

If you are in the UK, like me, these ingredients aren't readily on our supermarket shelves (yet!) but they can be found in speciality food stores and online of course. But baked together in these blondies, they taste just like autumn.



The pumpkin spices twinned with the melted goo of the candy corn just oozes crisp leaves and warm cuppas. I didn’t expect the candy corn to melt so much, but they ended up leaving jam like ruby coloured pools throughout the blondies and were very very delicious. The white chocolate chips and nuts also added to the varied textures going on!

Yield: 24 squares approx.

Ingredients:
250 grams plain flour
2 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
225 grams unsalted butter
200 grams dark brown sugar
115 grams granulated sugar
1 egg
1 tablespoon vanilla extract
1 can (400g ish) pumpkin puree
100 grams white chocolate chips
100 grams candy corn
50 grams chopped hazelnuts
50 grams chopped walnuts
Adapted from The Brown Eyes Baker

Method:
Line and grease a baking pan 9”x13” and set aside. Preheat the oven to 180C.
Melt the butter in a saucepan and let cool slightly.



In a bowl, sift the flour, spices and salt together. In another, large, bowl mix together the melted butter and sugar until lighter in colour and fluffy. Add the egg and vanilla and beat through, then add the pumpkin and blend altogether. Add the dry ingredients and fold these through until just combined. Add the candy corn, white chips and nuts and fold through. 



Pour the batter into the prepared pan and place into the oven for 40 minutes or until a toothpick comes out clean from the centre. Let them cool then slice into squares. Enjoy!




I am entering these Candy Corn Pumpkin Blondies into this months Alphabakes, the letter this month being C. I’m sure this month’s host Ros ‘The More Than Occasional Baker’ and Caroline at ‘Caroline Makes’ will approve!

6 comments:

  1. Oh my god these look SO good!! Could eat one, ok maybe two, right now! Love the combination of pumpkin and candy corn :)

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    Replies
    1. And the candy corn didn't turn out anything like I expected Kat - but was even more delicious!

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  2. I adore candy corn, but would be concerned of the super sweetness of them baked in anything. Might have to try these out! Especially now as I'm curious about the jam like constancy... :0)

    ReplyDelete
    Replies
    1. I think the spices tempered the sweeteness Lisa - they were yummy :)

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  3. my oh my these look amazing! I love Halloween and these are absolutely perfect for Halloween. Thanks for entering AlphaBakes.

    ReplyDelete

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