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Candy Corn Oreos

 

Have you heard about the Candy Corn Oreo cookies? We hadn’t a clue about them until yesterday, when we started seeing blog posts and news stories. There have been taste tests galore, although most stories begin with a disclaimer about candy corn as a food item in general, in recognition of its ability to polarize people into pro and no- candy corn.

From Serious Eats: I’m a proud member of the pro-candy corn underground, and even if I accept that the stuff is objectively terrible, I just can’t stop eating it. So candy corn haters, this is not the review for you.

Today show did a little test: Like the iconic candies that inspired them, these Oreos got mixed reviews.“What you can’t see is how these smell,” said Savannah, who also concluded that they were “not that bad.” Natalie passed on them entirely, but only because she’s not a fan of candy corn to begin with. Al was a little more direct, pronouncing them, “Just wrong.”

Huffington Post:  Although these Oreos look like candy corn and smell like candy corn, they don’t really taste like candy corn. That doesn’t mean they’re bad, though. A die-hard candy corn lover might be disappointed, but your average Halloween party-goer will love these cookies. And judging from the already half-empty Target shelf I got these from, the Candy Corn Oreos are going to sell.

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From reading all the stories and reviews it seems perhaps the biggest issue is the scent…er, the Eau de Candy Corn (ewww) smell that permeates the room after opening the package. We shall have to investigate and report back to you. In the interest of science.

Happy Eating

Melissa

Pumpkin Coffee Cake with Brown Sugar Glaze

I got the recipe from How Sweet It Is, one of my favorite blogs. Go check it out then come right back!

This is a little bit of a cheat coffee cake. It has all the bells and whistles of a coffee cake, but it’s made with a boxed cake mix and has more of an gooey butter cake feel. It’s less traditional coffee cake, but still totally and ridiculously awesome. The addition of the pumpkin puree really takes it over the top for me. I would highly recommend making this if you need a dessert in a hurry. It comes together very quickly and what’s even better is that you don’t even need the mixer, just a fork and a wooden spoon.

Serves 18
Ingredients

1/3 cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

 Grease a 9×13 pan with butter and pour batter into pan.

 In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

 For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

 When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Happy Baking,

Melissa