No, that's not corn on the cob. Yes, that's actually candy corn. This crazy treat is made of edible sugar cookie dough so that anyone crazy enough can take bit right into the center. Candy corn fanatics will absolutely love it. Corn on the cob lovers might just hate it. Either way, these candy corn cobs are so adorable and will cause everyone to do a double take!

INGREDIENTS
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 tsp. pure vanilla extract
1 c. almond flour
1/4 tsp. kosher salt
2 (20-oz.) bags candy corn

DIRECTIONS
In a large bowl using a hand mixer, beat butter and sugar together, then add vanilla. Add almond flour and salt and beat until combined. Divide dough into 4 equal pieces. On plastic wrap, form each piece into a log. Refrigerate until solid, 2 hours.

When cookie dough is well chilled, push candy corn into cookie dough in rows. Refrigerate until ready to serve, at least 1 hour.

Are you fan of candy corn? :)

Source: delish

Try this new easy recipe for tarts I just learned last week! You can never go wrong with tarts, they’re perfect for every occasion. Follow the steps and procedures below and enjoy!

Crust Ingredients:

50g dark chocolate, melted

150g fine oats

30 g almonds

1 tbsp coconut oil

1 tbsp agave

Pinch salt

In a food processor, process the oats together with the almonds until finely ground.

Add the rest of the ingredients and blend until well combined. You should get a sticky dough. Press the dough firmly into the tart tins and place them in the fridge whilst making the filling.

Almond filling Ingredients:

1 1/2cup (320ml) almond milk

1/2 cup (100g) coconut cream

1 tbsp almond butter

1 tsp vanilla bean paste

2 tbsp agave

Pinch salt

1 tbsp corn starch

1 tsp agar

Combine all the ingredients in a saucepan and bring the mixture to a brief boil, stirring continuously.

Let it cool down until lukewarm and pour over the prepared bases. You can add some berries too as you like!

Recipe by @foodie.yuki

PREP TIME                          COOK TIME                       TOTAL TIME

10 minutes                            2 minutes                            12 minutes

Ingredients

1/2 cup Pamela's® Buttermilk Pancake Mix

2 teaspoons sugar

1 egg

1/3 cup milk

1 tablespoon oil

Sliced strawberries, chocolate hazelnut spread (or any other fillings you prefer)

Instructions

• Combine pancake mix, sugar, egg, milk and oil in a bowl and stir until just combined.
• Allow to rest for 3-4 minutes.
• Preheat griddle over medium heat.
• When griddle is hot, lightly mist with cooking spray. Drop batter by teaspoonful onto griddle.
• Cook for 1-2 minutes, flip and continue cooking until golden brown. Remove from griddle and repeat with remaining batter.
• Thread pancakes onto skewers, alternating with berries and chocolate hazelnut spread. Cover if not serving immediately. Can be made up to 3 hours in advance.

These Gluten-Free Mini Pancake Skewers does look impressive as part of your brunch spread. Who wants to be slaving over a hot griddle when you can be spending time with friends and family? This can be added to your snack list if you’re hosting a small party or family get together at home!

Disclaimer: Got this recipe and images originally from Pinterest.