Similar to peanut butter cups, these homemade candy cups are made with white chocolate and a cookies and cream filling.
With Halloween over, I should probably be taking a break from candy, but this is homemade candy so it doesn’t count right? We actually didn’t get nearly as many kids as we were anticipating so now we have all this leftover candy. So far I’ve been pretty good at not eating it all. But all this Halloween stuff renewed my obsession for peanut butter cups, which then led me to thinking of what other flavors I could make.
I first posted about Nishiki Ramen right after their soft opening. Now they’ve had a chance to settle in, they have a sparkly new menu and the long lines have disappeared. So we recently went in for a revisit, to try out more menu items.
I loved the presentation. The balls contained more batter than I prefer. I like mine to have more octopus than batter.
This was actually a very limited time special for Halloween. I’m not sure if they’ll bring it back again. I found the jack o’lantern cut-out to be adorable. In addition to a slice of kabocha squash (Japanese pumpkin), there was pumpkin puree in the broth as well, giving it a thicker, more earthy texture.
This two layer dessert has a layer of pumpkin pie and a layer of chocolate cake, creating a very moist and delicious cake. The magic part is that the dessert separates into two layers while baking.
A few years ago, pumpkin magic cake was quite popular on the internet. I didn’t have a chance to make it then, but I wanted to try it now. And I’m really happy I did. I may even serve this instead of regular pumpkin pie this year for Thanksgiving.
This cake is different from the traditional custard magic cake, which I’ve shared on the blog before. But like the custard magic cake, this cake will “magically” separate into two distinct layers during baking without you having to do all the work.