Grace Wenzel

Friday Finds 10.31

Happy Halloween, Delish Dish! I don’t know what your home looks like, but every year after Halloween it seems like we have leftover candy corn. How does it happen? There is always an extra bowl somehow! I found some really sweet recipes to embrace the candy corn flavors of the season!

Your Homebased Mom combines the sugary-goodness with a salty popcorn partner! Get the full recipe for Candy Corn Kettle Corn today!

Yum! One of Kara’s Party Ideas is this creamy Candy Corn Milkshake recipe! How cute!

Looking for a grown-up way to celebrate Halloween? Try Tammilee Tips‘s Candy Corn Cocktail!

Use that extra candy corn with a great Candy Corn and White Chocolate Softbatch Cookies from Averie Cooks! These will be gone faster than a witch on a broom!

Layers of candy corn colored sugar cookie makes these Candy Corn Sugar Cookie Bars from Dessert Now Dinner Later! I absolutely love the colors!

Happy Halloween, friends! Hope you have a spook-tacular day!




Top Thanksgiving Side Dishes

BHG Guest Blogger

Berry Crisp – Guest Blogger: Jennifer Chong

Berry Crisp / Jennifer Chong for BHG

Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!

I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.

Berry Crisp / Jennifer Chong for BHG

3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving

1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.

Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG

I love the combination of warm and cold desserts – what did you have for your 4th?


Follow me on on Twitter and Instagram, @jchongstudio

Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!