Makes: 5-6 cups

Total time: 18-24 hours

1 cup candy corn 

1 (12-ounce) can evaporated milk 

Candy Corn Martini - I know some of you are going to say “ooh” and some are going to say “ewww”.

Trick-or-Tini
From Stirrings

1 part coconut cream
1 part tangerine flavored mixer (suggested, Stirrings Tangerini)
1 part banana liqueur
Splash of white rum 

1.Chill ingredients in fridge or freezer.
2.Once cooled, pour the first three ingredients, in the order listed above, slowly over the back side of a spoon into a martini glass.
3.Top with a splash of white rum.
Serves 1.

110gm powdered sugar

60gm finely ground almond meal/flour

60gm egg whites (of 2 eggs)

40gm granulated sugar

Yellow Food coloring

Filling:

about 10 Pumpkin spice kisses

Confectioners sugar(just enough to thicken the melted kisses enough to be a filling)

Ingredients

Preheat oven to 310 degrees F

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag was a great tip I learned during this process.) (Also, I like to double stack the baking sheets.)

Combine the powdered sugar with the almond powder. (Pulse in a blender or food processor if you don’t have finely ground almond meal. A mini food processor works best for this if you have one.)

With an electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it runs, add a bit more almond flour/powdered sugar. If it just stays in a blob, give it a few more folds.) 

Split the batter into two halves, keeping one white while adding enough yellow food coloring to the other to get the desired color.

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them.

Let cool completely then remove from baking sheet.

Melt Kisses in microwave at at %0 power for about 1 minute, mix in enough powdered sugar for it to be thick enough to be a filling. Sandwich between two pieces and you’re done!

2 cups Heavy Cream
1 cup Whole Milk
13 ounces candy corn

Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.

Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.

Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.

Freeze in your ice-cream maker according to the manufacturer’s instructions.

Top with extra candy corn if you would like.

Ingredients
For the infused vodka: 
1/2 cup candy corn 
1 1/2 cups vodka 
For the cordials: 
2 ounces orange liqueur 
Juice of 1/2 lemon 
1 large egg white 
Candy corn, for garnish
Directions
Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain. 

Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Yield: 12 to 14 servings
Prep Time: 40 min + cooling & chill times
Cook Time: 1 hr, 45 min 
Ingredients:
2 cups finely crushed Oreo cookies
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, at room temperature
8 ounces mascarpone cheese, at room temperature
8 ounces sour cream
1 1/2 cups honey
1 1/2 cups granulated white sugar
6 large eggs
1/3 cup all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
yellow color paste (or gel)
orange color paste (or gel)
1/2 cup heavy whipping cream, for topping
candy corn, for topping decoration
Directions:
Preheat oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see tips below if you only have a 9-inch pan).

Prepare crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.

Prepare cheesecake: In a large bowl, combine cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce speed to low. Add flour, cream, and vanilla, beating until combined. Divide batter into thirds, reserving one-third of the batter white. In one bowl, add a small amount of yellow color paste; whisk until combined and add more color until desired hue is reached. In a second bowl, repeat this process with the orange color paste.

Pour yellow batter into baked cookie crust. Bake 30- 35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.

Pour orange batter on top of the baked yellow layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.

Pour remaining untinted batter onto baked orange layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool completely.

Refrigerate for 24 hours. Gently run a sharp knife around the edge of the pan; then release the sides. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan (if you feel brave enough!)

In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread whipped cream on top of cheesecake; use candy corn to decorate.

Tips:
*Color paste or gel can be found at craft stores like Michael’s. You can use liquid coloring in place of the paste/gel. Mix red & yellow to create orange.
*Using a 10-inch springform pan will ensure that you use up all of the batter in this recipe. I only had a 9-inch pan and left about 1/2 cup or so of batter out of each layer (with the extra batter, I made a mini cheesecake on the side).

16 Halloween-colored oreos, chopped
1-1/2 cups broken small pretzels
1/3 cup raisins
1-1/2 pounds white chocolate, broken into squares
3/4 cup candy corn 
orange/brown sprinkles

Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. 

Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Ingredients
2 packages (3 ounces each) lemon gelatin
1 package (3 ounces) orange gelatin
Whipped cream, for garnish
Candy corn, for garnish

Directions
Prepare lemon gelatin according to package directions. Set aside in a medium bowl to cool. Prepare orange gelatin. Set aside in a medium bowl to cool. Pour half of lemon gelatin into a measuring cup; divide among eight 8-ounce glasses. Refrigerate until set, about 20 minutes. Remove glasses from refrigerator. Divide orange gelatin among glasses, pouring on top of lemon gelatin.Return glasses to refrigerator, and chill until orange gelatin is set, about 20 minutes. Remove glasses from refrigerator. Divide remaining lemon gelatin among glasses. Return to refrigerator, and chill until lemon gelatin is set, about 20 minutes. Just before serving, spoon a dollop of whipped cream on each serving, and garnish with candy corn.