Gummy Candy

10 Tbsp. cold water, divided
20 grams unflavored gelatin (3 small packets)

Darth Vader

200 grams sugar (a little more than 3/4 c.)
1 tsp. flavoring
1/2 tsp. food coloring (optional)
50 grams sugar (for coating)

Sprinkle the powdered gelatine over 4 tablespoons (¼ cup) of cold water. Mix it well and leave it to bloom, about 15 minutes.

In a saucepan, tip in the sugar and shake it to create an even layer. Pour another 6 tablespoons (⅜ cup) of cold water over the sugar and place it on high heat. Stir a little. When it comes to a boil, cook it for exactly 1 minute, then turn the heat down to medium low and cook for another 5 minutes.

Han Solo in Carbonite

 
When the sugar is cooked, pour it over the gelatine and mix well, until the gelatine is completely melted. At this point you can add the extract of your choice and food coloring, if you wish. Once the mixture is well blended, pour it into candy molds (I used silicone; if you have plastic or some other material for molds, I'd recommend greasing them before you pour in the sugar mix). You can also pour it in a baking dish (lightly greased or sprayed, for easier release) and later cut it into cubes. Leave the molds (or baking dish) in a cool place (but not in the fridge) for at least 4 hours, or until the candies are firm to the touch. Remove from the molds and roll them in sugar.

Star Wars gummy candy

I chose to use root beer flavor, but you can use whatever you want. Next time I might try coconut.

Here's a link to the recipe I used: http://tinascookings.blogspot.com/2015/03/homemade-gummy-candy.html

Mini Pumpkin Muffins with Cinnamon and Sugar

Muffins:
1 3/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
1/4 c. butter, melted
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla

Muffins just out of the oven

1 c. pumpkin puree
1/2 c. milk

Coating:
1/2 c. sugar
2 Tbsp. cinnamon
1/4 c. butter, melted

Preheat oven to 350 F.

To make the muffins: In a large bowl, mix together the cake flour, baking powder, salt, and spices. Set aside.

In a separate bowl, whisk together the melted butter and brown sugar. Add in the egg. Whisk for 1 minute. Add in the vanilla, pumpkin, and milk. Stir to combine.

Slowly pour the wet ingredients into the flour mixture. Stir until just combined.

Grease a mini muffin tin. Scoop batter into the tin, about 2/3 full.

Bake 12-13 minutes, or until the center is cooked through. Check with a toothpick. Allow to cool. While the muffins are cooling, make the coating.

To make the coating: In a shallow bowl, combine the sugar and cinnamon. Stir to mix. In another shallow bowl, add the melted butter (or melt it in the bowl you're going to use).

Mini pumpkin muffins

When the muffins have cooled, dip each muffin first into the butter, then roll in the cinnamon and sugar mix. Enjoy warm.

Makes about 36 mini muffins.

These do not store well after the coating is put on, so if you don't plan to eat all 3 dozen, just don't put the coating on until you're ready to eat them.

Here's a link to the recipe I adapted: http://sallysbakingaddiction.com/2012/08/26/mini-cinnamon-sugar-pumpkin-muffins/