Candy Corn

Apparently I have a sweet tooth lately. And I'm not much of a chocolate fan, so that gets rid of a ton of options. Yet, somehow it doesn't take me long to think of something I want...and then I'm making it! This is not for the faint of heart. It is decently time consuming...or at least it was for me, perhaps I'm not a competent concoctor of candy corn. Nevertheless, I powered through. They aren't exactly like the candy corn you buy this time of year, but they suffice for a sweet tooth craving. They have a softer consistency as well, again, this may have been how they turned out for me. But yeah, I'd make it again. I'd be more likely to if I had a partner in crime to help in the shaping of the pieces. TIPS: use plastic gloves or cling wrap when working with the "dough". Don't roll out too thin, or it will break. They get better the longer they are left out, getting slightly hard on the outside.

INGREDIENTS:
1 cup sugar
2/3 cup corn syrup 
5 tablespoons Earth Balance (or other vegan margarine)
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup cornstarch
a pinch of sea salt
red & yellow food coloring


*In a sauce pan bring the sugar, corn syrup, margarine, and vanilla to a boil over high heat. Reduce the heat to medium and boil for 5 mins stirring occasionally, then remove from heat.
*Sift the powdered sugar, cornstarch, and salt in a bowl. Then add the sifted dry ingredients into the pan, stir to combine. Let stand for about 20 mins.
*Divide into 3 pieces. Add food coloring to create the yellow and orange and leave the white plain. Work each ball, kneading until color is established and they are smooth. 
*Roll out into 3 ropes of equal length(they will be long!) and push the ropes together. Take a rolling pin over the top to flatten just a bit, joining the ropes together even better. 
*Use a knife to cut into triangles, form as you wish!

Roasted Garbanzo Beans

In my many failed attempts to go against my natural tendencies, I have resolved that: I love to eat food! So, that brings me to finding things to eat that aren't a bazillion calories, loaded with sugar or salt, or any of those other taboo things. Especially when it comes to munching on stuff...cause man, do I love to munch! Among my findings are these bad boys...roasted garbanzo beans. And yeah, they aren't exactly the lowest calorie option, but they are packed with protein and fiber. Now, I am one that currently has 8 cans of garbanzo beans, otherwise knowns as chick peas, in my corner cabinet. I'm the hummus queen, self-proclaimed of course. (I'll share one of those recipes soon I'm sure.) Basically I'm not usually without a can or two. So this was an easy thing for that reason and the fact that, well its really easy to make. They come out as this crunchy-munchy-snack that you can season to your own liking. For instance, last time I leaned towards crushed red-pepper and paprika. This go 'round was cumin, cayenne and salt. You could do straight s&p, maybe some garlic and salt, or change it up and choose something sweeter, say cinnamon sugar. The saying is true...too each their own. My oven has some hot spots, so I had to mess around with the beans a few times so certain ones weren't burning. And I also like them slightly chewy on the inside...its really about playing around and figuring out what you like. I've also tried seasoning before they go in the oven and after...again, both work.

INGREDIENTS:
garbanzo beans(I do each batch with 2 cans)
olive oil

optional:
seasonings (whatever you like!)

*Heat oven to 400.
*Rinse and drain the beans, pat dry between some paper towels.
*Toss in some olive oil and lay flat on a cookie sheet.
*Place in the pre-heated oven for about 35-40 minutes, until they are nice and golden and crunchy.
*Remove and season.