Edible candy eyes come in handy for all sorts of fun projects. However, they can be a little expensive. I saw a small package at my local supermarket for almost $7.00 the other day!I found a recipe online that looked pretty easy, and since I already had all of the ingredients and equipment, I gave it a try. I’m pleased to say that the consistency and taste of these homemade eyes are much better than the store-bought version!!This recipe came from Sarah‘s Bake Studio#Decoration #Halloween #Candy #Cute #Creepy

I got the candy cane shape idea from an American recipe website, so I made it with my favorite cookie batter called "melting moment" which is equivalent to snowball cookies in Japan I think. This cookie is so delicious! If you can't shape it well, roll it up into balls and simply bake!The dough is not easy to roll out, so do not make it too small, or it will break after baking. I recommend making the stick thick. If the cookies brown too much, the coloring won't turn out as cute, so be careful not to over bake! Please try this with your favorite cookie batter. For about 28 sticks. Recipe by aquariusmoon

Could make these every single day and never get tired of them!! Yummy yummy!!

For this recipe I combine Granny Smith and Golden Delicious apples within the same source, during the cooking process the apples were glazed with butter, sugar and honey, spilling their juices that were integrated to perfection becoming a sweet and sour sauce exquisite to accompany them .They are delicious cold or hot. You can enjoy it sprinkled with cinnamon, as a dessert accompanied with vanilla ice cream or chantilly cream.It is a very healthy recipe, easy to prepare and delicious!

Almost forgot to take a pic lol This is the left overs. Its so good and I recommend eatting it with the topping. It's also good on a turkey sandwich but of course with out the topping.🙂

Although the ingredients are different from white taiyaki and the batter isn't as glutinous, I'm posting this recipe since these were mochi-like and delicious. They are chewy even after chilling them in the refrigerator and will not harden. I tested using a combination of tapioca flour and regular flour, but since the chewiness disappeared as soon as they cooled, I came up with this recipe.Don't be particular about the shape; try using a hot sandwich maker. For 3 to 4 taiyaki, or 5 to 6 onigiri-size cakes. Recipe by miyuki12

Apples ripen all at about the same time, a blessing but also a dilemma, one good backyard apple tree produces easily over 100 apples. The 20 best and largest ones are for hand eating, half a pound each or more. The next 20 to make 4 apple pies. Another 20 to make 5 quarts of apple sauce for freezing. From your 20 most blemished apples, as well as the peels, cores, and ends from the other apples, you make pints of apple cider. The remaining apples can be sliced and sundried, eaten as a snack or used to make tea. Here is how.

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

A lot of people have never heard of apple butter before, so let me tell you it's super easy to make, a great way to use apples, and can be used in a million ways; on toast/English muffins, on pancakes/waffles, topping for ice cream, even a lower-sugar alternative for PB&Js.. or dip crackers in it for a snack!Sky's the limit!This can be made small or big batches, you can adjust the sugar to your taste.. so feel free to modify the recipe to your liking. I'm going to share the amounts of ingredients that I used for a small batch as pictured. I don't recommend freezing it but it'll last in the fridge up to a week.I recommend using a crock pot because this needs to cook for at least 8 hours, but it CAN be done on stovetop, just be careful to monitor it.Enjoy!

This is a cake I came up with after getting a request from a former high school classmate for a Christmas cake. Her husband wanted something else, and she wanted an apple cake, so following the rules of society I went with her wishes. But the caramel flavor was requested by her husband.When you put the apples in the caramel, it cools down rapidly and hardens, but as the apple is simmered it melts, so it's not a problem. By microwaving the apples first, when simmering them with the caramel, they will cook faster. Boiling and making the apples soft will make it easier to layer them as shown in the photos. Recipe by nin

After combining and tinkering with various recipes, I settled on this version. Good flavor and no soggy bottom. Leaving out excess fluid from the apples ensures that you don’t end up with a runny mess. The apples bake up nicely and even retain a very slight bite instead of turning into mush. If you like really soft apples in your pie and a runnier inside, simply add some of the excess apple fluid back into the pie.#Holiday #Thanksgiving #Dessert #American

These fried apples are so crunchy part of the tartness comes from the marinade of the lemon juice, cinnamon and sugar mixture. Use less lemon juice or more sugar if you desire a sweeter taste of the apples. Also you can use different apples.