October is fast approaching, and although it is hands down my favorite month, it’s also, typically, my busiest (at least in terms of baking). In addition to baking up a storm for my favorite holiday (I’m allowed to celebrate all month, right?) there are three, THREE family birthdays, back-to-back this month. Forget Christmas, this is my busy baking season! And although I’d love to create stunning, jaw-dropping goodies all month for you guys, I also kind of enjoy sleeping, eating, getting out of my kitchen occasionally… With that in mind, I’ll be working in some easy, last-minute treats because, hey, I can’t be the only one who’s busy! So in line with the sweet, candy-filled nature of this time of year, I want to kick things off with some super easy and super easy Candy Corn Oreo Bark!
Candy Corn Oreo Bark
Makes one 9″x 13″ pan of candy bark
For the candy bark: 5-6 Oreos, coarsely crushed 2 bars (200 grams) dark chocolate 4 1/2 bars (450 grams) white chocolate Orange food coloring A handful of candy corn Sprinkles (optional)
If you follow me on Facebook, then you’ve probably seen these cookies before. And ever since I posted them, I’ve gotten tons of questions about how I made them, whether they’re handpainted or not, how I made the pendant, etc. which I’m super excited to talk about because I was already planning on writing a post about them. But before I dive into the making of the cookies, I want to talk a little bit about the wonderful cause they’re going to. These cookies (along with another, unpictured set) were design just for the GO BO! Foundation’s 3rd annual bake sale. If you haven’t heard of the GO BO! Foundation before, it was inspired by the last wish of Bo Johnson, who was diagnosed with a rare form of Leukemia at age 12. Despite the heavy toll the disease took on him, Bo used his time to help and inspire others, and it was his final wish that we continue to pay it forward, to help those in need. The GO BO! Foundation was created to carry on that dream by supporting cutting edge research and treatment, both locally and nationally, and helping families with children battling life-threatening medical conditions in financial need.
This year, for the third year in a row, the GO BO! Foundation, with the help of the wonderful Jill of the Funky Cookie Studio, is putting on it’s annual bake sale to raise money. The bake sale will be held in Sister Bay, WI from Saturday, October 18th to Sunday, October 19th. If you can’t make it to the actual event, there are lots of other ways you can support this wonderful cause! Check out the GO BO! Foundation website for more information, and while you’re at it, check out the GO BO! bake sale Facebook page to see all of the awesome cookies making their way to the event. The work of over 400 cookie artists from 17 countries and all 50 states will be at this bake sale!
I know everything on the internet right now is like pumpkin, pumpkin, PUMPKIN since it’s fall. And I promise I’m not trying to inundate you with pumpkin recipes, but just having gotten some cans of pumpkin puree in the mail myself, it’s hard not to get my pumpkin on (hey, not all of us live in a country where you can just walk down to the store and get your hands on some pumpkin puree… or even a pumpkin, for that matter…)! If pumpkin’s not your thing, that’s okay. I’ve posted quite a few apple recipes here, here, and here, as well as a sweet potato recipe here. Otherwise, OH MY GOD PUMPKIN DOUGHNUTS! Starbucks inspired pumpkin doughnuts!
Baked Pumpkin Spice Latte Doughnuts
Makes 6-8 doughnuts
For the doughnuts: 1 cup all purpose flour 1/3 cup granulated sugar 1/2 tsp. ground cinnamon 1/4 tsp. baking soda 1 tsp. baking powder 1 tsp. espresso powder 2 tbsp. (30 grams) butter, melted 1 egg 1/2 cup milk 1 tsp. vanilla extract 1/2 cup pumpkin puree
For the glaze: 1 cup powdered sugar 2-3 tbsp. milk 1/2 tsp. vanilla extract
A week or so ago, my boss gave me a huge crate of fresh apples. I made apple cinnamon rolls, but obviously had quite a few apples left over. It seemed like a waste not to use up all I was given, but what could I make to use up 20lbs of apples?? Luckily, my Mum has a fantastic apple sauce recipe that I was able to make and that she’s letting me share with you. It can easily be refrigerated or frozen so you can have apple sauce year round. I can promise you I’ll be enjoying apple sauce all winter!
Homemade Apple Sauce
Makes about 4 cups of apple sauce
For the apple sauce: 6 medium sized apples 1/2 cup water 1/2 cup granulated sugar 1/3 tsp. ground cinnamon 1/4 tsp. ground nutmeg
Are we ready for pumpkin recipes yet?! I got a box full of pumpkin puree in the mail this week, so I’m ready to break out all things pumpkin! Normally I would mark the beginning of this glorious season by finding my way down to Starbucks and ordering myself a tall pumpkin spice latte (I know, how very stereotypical of me), but since we have only two Starbucks in all of Norway (the closest one being a 3 hour drive from where I live), I’ll have to make due with my own pumpkin spice latte creations! I will have my pumpkin spice latte, I tell you! And since we’re still enjoying quite warm, sunny weather here in Norway, I’m kicking things off with some pumpkin spice latte ice cream! You know, before it gets too freezing cold for ice cream.
Pumpkin Spice Latte Ice Cream
Makes about 1 pint of ice cream
For the ice cream: 1/2 cup whole milk 1/2 cup granulated sugar 3 egg yolks 1 cup heavy cream 1 1/2 tsp. vanilla extract 1 1/2 tsp. espresso powder 1/2 cup pumpkin puree 1/2 tsp. ground cinnamon 1/4 tsp. powdered gingerContinue reading →
Hei på deg! I'm Claire, the baker and blogger behind The Simple, Sweet Life. Whether you like cookies or cakes, baking or decorating, you're sure to find something here to sweeten your day! Get to know me better here.