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!
Oh my god these look SO good!! Could eat one, ok maybe two, right now! Love the combination of pumpkin and candy corn :)
ReplyDeleteAnd the candy corn didn't turn out anything like I expected Kat - but was even more delicious!
DeleteI 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)
ReplyDeleteI think the spices tempered the sweeteness Lisa - they were yummy :)
Delete*heads off to American store*
ReplyDeletemy oh my these look amazing! I love Halloween and these are absolutely perfect for Halloween. Thanks for entering AlphaBakes.
ReplyDelete