The flurry of pink, purple and red construction paper is in full swing here already and when it was time to bake tarts for dessert naturally my first thought was cherry for the color but Miss Wee One #2 was inspired to cut a little heart in the corner of one of the crusts. Never to be outdone, Wee One #3 took that idea a step further and insisted we cut wee hearts from the leftover pie crust for small, flaky pie crust cookies. Cute!! (read)
I love how no matter the time of year, no matter the holiday - there is a candy corn for it. Of course I was aware of the original orange, yellow and white candy corn of Halloween, though honestly, I never really liked it. Two years ago I needed some for a recipe and my husband, the saint that he is, came home with like three times the amount I asked for so the kids snacked on it for weeks till it was gone. Then a couple of months later he was back at the bulk store buying some rando ingredient like arrowroot flour or chia seeds or something and he texts me that there is red, white and green Christmasy candy corn. I was way too excited about this discovery but had a lot of purposeful Christmas baking to do and none of it included candy corn, so I totally forgot about it. (read).
The first time I wrote about this recipe it was in it's original form here. I mentioned that because the recipe is so basic there are about a zillion ways to jazz it up. Add nuts, candied fruit or even candy and it's totally different. One way to make it festive no matter the occasion is to use candy melts or tinted white chocolate. Here, I used exactly the same recipe as I did the first time, but I used a combo of pink and purple candy melts and no nuts for Valentine's Day. (read).