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!
The cake looks fantastic ♥ReplyDelete
It sounds like you've had a busy week, Ruth. Here's hoping that your hubby finds a wonderful, new neurologist that will fulfill his needs. The Oreos and the cake look like great treats. Thanks so much for hosting and Happy Halloween!ReplyDelete
You do sound busy and it is so stressful going to appointments. I hope this week is a little calmer for you. I must find those Candy Corn Oreos and the Leftover candy cake is such a great idea. I am always worried about having enough candy. Love the witches feet! Thank you for hosting and Happy Hallowe'en! Karen
I've heard of the Candy Corn Oreos, but haven't seen them at the local stores here. Last year, I did try the Pumpkin Oreos. Thank you for hosting and Happy Halloween!ReplyDelete
Your cake looks delicious. That is very clever. I am "sugar o.d.'d tonite! Ha! Thanks for sharing and linking.
We only had 16 trick or treaters tonight, so we will definitely have leftover candy. But my husband (and I!) won't mind eating just as is! Cool idea about the cake though.ReplyDelete
Blessings to you and your husband. Deborah
Ruth, lovely cake! My current post - Stuffed Bell Peppers Deconstructed - had nothing whatever to do with tea, so I pulled this one from my archives. Madeleines - Classic French Teacakes Made In a Classic English Tin.ReplyDelete
I Love the Harrods picture and have always wanted to see that store inside of course and do some shopping .ReplyDelete
I posted about the latest tea cup exchange
I don't have any candy corn !!! since no kids around I resisted buying any
Leftover candy cake! What a great idea! Thanks for hosting!ReplyDelete
Thank you so much for the recipe for that yummy-looking cake, Ruth!ReplyDelete
The huge Harrod's witches legs/shoes is so hilarious.
Thank you for hosting - it's nice to be back to join in the fun this time around.
Have a blessed and wonderful November!
Mmm ... candy corn is one of my all-time favorite candies ... and that cake sounds delicious! Sure hope it's a good week for all of you (humans and pets alike) at your house!ReplyDelete
Oreo candy corn? I wish you could go those in the UKReplyDelete
Hi Ruth, love that store display!! I did see the candy corn Oreos. I did not buy because I can't handle candy corns. lol! My cousin loves them and eats about three bags every year. :) The cake sounds so yummy! Thanks for sharing with SYC.ReplyDelete
Yum!!! The cake sounds so good...a must bake! TFSReplyDelete