Hello and Boo! It's time for Tuesday Cuppa Tea!
Some of you may remember my posting this before at Halloween...one of my favorite photos from Harrod's Departmant store in London on a visit several years ago in October....TeeHee!!! I wasn't able to photograph a teatime this week...to many doctor and vet visits! But I do want to share some Halloween treats...and remind you about National Candy Corn Day and what you can do with the leftovers...I know you have them...so do I!
My fall runner is on the buffet with the chenille pumpkin with it's fabric leaves, ceramic pinecones and a bowl of candy corn...found at our local natural food shop...which is kinda funny...made by JellyBelly.
October 30th is National Candy Corn Day...did you miss it??? They were created in the 1880s by a man named Renninger...I wonder if he has anything to do with the famous Renninger's antique fairs???? Anyway....But the funniest thing was finding Candy Corn Oreos....
I just couldn't resist! Really sweet, but...pretty much a candy corn taste.
And, as I say, there will probably be left overs hanging around after October 31st, so I wanted to share a great recipe I found on MyRecipes.com with an ingredient of a lovely looking cake being leftover mini candy bars. I made one last year for a neighbor's birthday on Nov. 3rd, but never got any photos ...sigh
Leftover Candy Cake
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups finely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 large eggs, separated, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk, at room temperature
- 1/4 teaspoon cream of tartar
- 4 1/2 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
- 2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
- 3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
- 4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.
I wanted to let you know that I am starting a 15% OFF sale Nov. 1st in conjunction with Shabby Lane Shops:
Here are some of the blog parties this week I will be joining:
Thanks so much for joining me for tea! Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and I do read every one if I can find and can get to you to visit! If you comment from Google+…it isn’t easy...so forgive me if I am not replying to comments you so kindly leave...I am trying!