Name: Sweet Potato Casserole with Crunchy Streusel Topping
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 large sweet potatoes; 1 cup brown sugar; 1/3 cup milk; 1/4 cup unsalted butter, melted; 2 eggs; 1 teaspoon cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; For Streusel topping:; 1 1/4 cups flour; 1/2 cup brown sugar; 1/2 cup powdered sugar; 1/4 teaspoon kosher salt; 1/2 cup unsalted butter, melted

Sweet Potato Casserole with Crunchy Streusel Topping

November 22, 2021 by Holly

This is one of those recipes that I’ve made for years but I never manage to have a good picture to post with it!
I love sweet potatoes with spices but I’ve converted to making them this way for Thanksgiving. Marshmallows on potatoes are not my thing but a super crunchy streusel topping? Sign me up.
I always make this a day or 2 before Thanksgiving too so it’s one less thing I have to worry about. Having some recipes you can make ahead of time is the key to being able to enjoy Thanksgiving in my opinion! And if it’s a favorite too, well, that doesn’t hurt.

Sweet Potato Casserole with Crunchy Streusel Topping

November 22, 2021

by Holly

Category Halloween / Fall Holiday Recipes Side Dishes

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

2 large sweet potatoes
1 cup brown sugar
1/3 cup milk
1/4 cup unsalted butter, melted
2 eggs
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg

For Streusel topping:

1 1/4 cups flour
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted

Instructions

Cook sweet potatoes. Peel and cut into large chunks and place in a small pot. Cover with water and bring to a boil. Cook until cooked through. (You can also bake them).
Mash sweet potatoes (you want about 4 cups mashed) and add remaining ingredients. Mix well.
Spread in a greased 9 by 13 inch pan.
Make the streusel. Mix the flour, sugars, and salt together in a medium bowl. Drizzle in butter and mix with a fork until combined.
Crumble on top of potatoes.
Bake at 350 degrees for 30 minutes.

Make ahead tip:

I usually make the sweet potato mixture 1-2 days ahead of Thanksgiving. I cover the pan with plastic wrap and leave in the fridge. The day of I take out of the fridge an hour before baking, make the streusel, and add to the top and bake.

Filed Under: Halloween / Fall, Holiday Recipes, Side Dishes

Easy as Pumpkin Pie

November 15, 2021 by Holly

Have you ever went to make a pumpkin pie only to realize you didn’t have canned milk? A few years ago I found myself buried in Thanksgiving preparations only to realize I didn’t have canned milk. And my desire to go the grocery store during the holiday crowds was nonexistent. I’m so glad I had to experiment because in the end I made a pumpkin pie we love so much more.
So what’s easier than pie? This pumpkin pie, that’s what!
I use my homemade pie crust but I won’t tell if you buy yours. I usually use cream but have tried milk and couldn’t really tell much difference. Likewise, I usually use flour but have used cornstarch and couldn’t tell much difference.

Easy as Pumpkin Pie

November 15, 2021

by Holly

Category Halloween / Fall Holiday Recipes Pie

Persons

Prep Time

10 minutes

Cook Time

1 hour, 20 minutes

Total Time

1 hour, 30 minutes

Ingredients

single 9 inch pie crust
2 eggs
1 1/2 cups pumpkin puree
1/4 cup milk or cream
3/4 cups sugar
1 Tablespoon flour or cornstarch
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon dried ginger
1/8 teaspoon ground cloves

Instructions

Blind bake the crust at 375 degrees for 25 minutes. While it is baking, make the filling.
Mix the eggs, pumpkin, and milk together until smooth.
Add remaining ingredients, mixing until well incorporated and smooth.
Pour into pan and return to oven. Bake at 375 degrees for 45-55 minutes on lower rack.
Filling is done when slightly jiggles but doesn’t appear liquidy.
If crust is getting dark use foil to cover the edges.
Cool on a wire rack then chill until ready to serve.
Top with whipped cream, if that’s your thing.

Tags

pumpkin,

pumpkin pie

Filed Under: Halloween / Fall, Holiday Recipes, Pie Tagged With: pumpkin, pumpkin pie

Turkey Chorizo and Pumpkin Tacos

November 1, 2021 by Holly

If you aren’t sure what do to with those pumpkins from Halloween decorating I have the perfect solution. Basically the solution to all problems if you ask my husband. Tacos.
I used a Kabocha squash (otherwise known as Japanese Pumpkin) but regular pumpkin works great here as well. I love Kabocha for it’s sweet flavor and you can find it with the spaghetti and acorn squash in the store.
This recipe uses half of a pumpkin but you can cube the other half and place it in the fridge for another meal. It makes a great side dish or you can roast and puree it for a recipe.

This taco meat has a mild spiciness to balance out the sweetness of the pumpkin and ground turkey or chicken works great here as they take on the spices well. I’ll be making it again to put in enchiladas too.
My chorizo recipe isn’t really “authentic”. Chorizo tends to be really oily so I came up with a healthier version that has the spices my family loves but not all the oil.

I made some cabbage slaw for added crunch and topped with salsa verde. You could also use shredded lettuce and a red salsa too. I think the pumpkin and salsa verde go together really well. Sliced radishes would give a nice crunch as well.

Turkey Chorizo and Pumpkin Tacos

November 1, 2021

by Holly

Category Chicken / Turkey Halloween / Fall Mexican

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

For Roasted Pumpkin:

1/2 a kabocha pumpkin (or pie pumpkin)
1 teaspoon cumin
1/2 teaspoon ancho powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 Tablespoon olive oil

For Turkey Chorizo:

1 1/2 pounds ground turkey (or chicken)
1 Tablespoon garlic powder
1 1/2 Tablespoons smoked paprika
1 Tablespoon cumin
1/4 teaspoon chiptole powder (more for spicier)
1 teaspoon ancho powder
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 Tablespoons white vinegar

For Mexican Slaw:

1/2 head cabbage, thinly sliced (4-5 cups)
1 white or red onion, thinly sliced (1 cup)
2 Tablespoons olive oil
1/4 cup lime juice
1 Tablespoon sugar
pinch black pepper
1/2 teaspoon kosher salt
1/2 bunch cilantro, leaves only

For serving:

Street taco tortillas
Salsa verde
Queso Fresco or other Mexican cheese, if desired

Instructions

Make the slaw first:

Combine everything in a ziptop bag, seal closed squeezing out as much air as possible.
Chill for at least 30 minutes.

Roast the pumpkin:

Peel, seed and cube the pumpkin in small cubes (I did about 1/2 inch).
Toss with spices and olive oil and spread out on a large baking sheet. Bake at 400 degrees for 25 – 30 minutes or until cooked through.

Make the turkey chorizo:

While the pumpkin is roasting cook the chorizo. Combine everything in a large saucepan and cook until meat is cooked through, breaking up meat as it cooks. Toss with pumpkin when done.

To serve:

Drain slaw from any liquid in bag and place in warmed tortillas with pumpkin chorizo and top with salsa and cheese (if using).

Tags

chorizo,

kabocha,

squash

Filed Under: Chicken / Turkey, Halloween / Fall, Mexican Tagged With: chorizo, kabocha, squash

Caramel Apple Marshmallows

October 29, 2021 by Holly

A friend brought me some homemade apple cider and an I couldn’t stop thinking about the idea of marshmallows combined with apple cider after how good the pumpkin spice ones turned out!

I made a couple batches and while each was good they were good in different ways. One batch I used brown sugar instead of white granulated sugar and they were more tart, like a granny smith apple. Half of the house liked them, the other half not so much. (I am obsessed with tart green apples so I’m pretty biased)

I made one batch with apple cider I had reduced by half and another with thawed frozen apple juice concentrate. Both had an apple flavor, the apple cider tasted more like… well, cider. Less like juice. For a stronger apple flavor use boiled cider, which is reduced down even more.
I went light on the spices and omitted vanilla so the apple flavor didn’t get overwhelmed as well.

Left undipped these were wonderful apple cider marshmallows.. I put them in hot cocoa with caramel sauce and they were so good!

But I found salted caramel candy melts at JoAnn’s and couldn’t resist.

They even have a built in handle to swirl in hot chocolate!

Caramel Apple Marshmallows

October 29, 2021

by Holly

Category Candy / Confections Halloween / Fall

Prep Time

5 minutes

Cook Time

15 minutes

Wait Time

3 hours

Total Time

20 minutes

Ingredients

2 pkgs unflavored gelatin (about 2 T)
2 cups apple cider, divided*
1 1/2 c sugar*
1 cup corn syrup
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup powdered sugar
1/4 cup cornstarch
*To dip:
WIlton salted caramel candy melts
red candy melts
Pretzel sticks, broken in half

Instructions

Boil the apple cider until it reduces by half then cool.
Place 1/2 cup of the boiled cider in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup boiled cider, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin. Add the spices while whipping.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Mix together the cornstarch and powdered sugar.
Spray a 9? square pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container for a few weeks.
To dip dust off excess powdered sugar and spread a small amount of melted red candy melts on top. While wet insert half of a pretzel stick in center. Set aside to set up. Melt caramel candy melts and holding marshmallows by the pretzel “stems” swirl in, coming up over the red just slightly. Set aside to set up.

*Boiled apple cider (homemade or purchased will give an even stronger apple flavor. You can also use thawed but still cold frozen apple juice concentrate (undiluted). Candy apple flavoring could also be used. For a really tart apple flavor replace the white sugar with brown sugar.

Tags

apple,

apple cider,

caramel,

marshmallows

Filed Under: Candy / Confections, Halloween / Fall Tagged With: apple, apple cider, caramel, marshmallows

Pumpkin Spice Marshmallows

October 7, 2021 by Holly

Sometimes it doesn’t make much sense to make something homemade versus buying it pre made.
Marshmallows is NOT one of those things. Don’t get me wrong, I keep a bag of marshmallows in my pantry for some recipes. But homemade marshmallows are so much better that there really isn’t a comparison in my opinion.
My youngest describes them as “so fluffy it’s like eating a cloud”.
This is an easy adaption from my regular marshmallows I’ve made a million times.

I don’t keep homemade marshmallows around year round, but I do make a batch on occasion for a treat and more often in the fall and winter for hot cocoa season.

When we saw some pumpkin marshmallows in the store the other day I knew we needed to make some homemade ourselves. Adding a little pumpkin puree and a plethora of spices make them the perfect addition to hot cocoa (especially Mexican hot cocoa!) If you don’t have the spices I used but have pumpkin pie spice you could use that instead, and I went a little heavy on the spices, which is just how we like them!

Homemade marshmallows will tend to soak up the cornstarch/ powdered sugar coating so if you want to keep them for longer than a few days I like to dip them in chocolate or candy coating. They will keep for weeks this way. This jar is going on the hot cocoa bar but I suspect it will be empty soon!

Pumpkin Spice Marshmallows

October 7, 2021

by Holly

Category Candy / Confections Halloween / Fall Pumpkin

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Wait Time

3 hours

Total Time

15 minutes

Ingredients

2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
1/3 cup pumpkin puree
2 tsp vanilla extract
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 cup powdered sugar
1/4 cup cornstarch

Instructions

Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla, pumpkin, and spices in the last minute.
Mix together the cornstarch and powdered sugar.
Spray a 9 inch pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container.

For coated marshmallows for longer storage: Dust off any excess powdered sugar. Dip one at a time in melted chocolate or candy coating, coating completely. Place on a parchment paper lined tray and leave to harden.

Tags

marshmallows,

pumpkin,

pumpkin spice

Filed Under: Candy / Confections, Halloween / Fall, Pumpkin Tagged With: marshmallows, pumpkin, pumpkin spice

Stuffed Acorn Squash

November 2, 2020 by Holly

I had a couple of acorn squash staring at me the other day and while I love making it roasted or mashed for a side dish I wanted to make it the main attraction. So I took inspiration from my Mom’s dinner in a pumpkin recipe and this might be new favorite fall dish. Acorn squash are easy to find and inexpensive through fall and they’re also smaller and easier to prepare.

By dicing the vegetables smaller it’s easier to mound the filling in the squash and also I have found those in our household who have mushroom aversions don’t notice them sometimes too.
I used brown rice and I think it’s hearty flavor pairs well here but if white is what you have that’s ok too. The maple syrup compliments the squash well but if you don’t have pure maple syrup I would leave it out.
Happy fall!

Stuffed Acorn Squash

November 2, 2020

by Holly

Category Halloween / Fall Pork

Persons

Cook Time

35 minutes

Total Time

35 minutes

Ingredients

2 acorn squash
1 Tablespoon olive oil
salt and pepper
1 pound milk Italian sausage
1 cup diced white onion
1 cup diced celery
8 ounces cremini mushrooms, diced
2 Tablespoons butter
1/2 teaspoon thyme
1/2 teaspoon sage
3 Tablespoons flour
1 Tablespoon maple syrup
1 1/2 cups chicken stock
2 cups cooked rice (I used brown but white is ok too)

Instructions

Cut acorn squash in half and scoop out seeds.
drizzle the 4 halves with olive oil and sprinkle with salt and pepper.
Place cut side down on a lightly greased baking sheet and bake at 425 degrees for 25 minutes (or until easily pierced with a paring knife).
While the squash is cooking cook the Italian sausage in a large skillet over medium heat.
When sausage is about half cooked add the onions, celery, and mushrooms. (If your sausage is more oily you can cook it by itself first then drain excess fat before adding vegetables to cook. Mine is very lean so I don’t have to drain any fat)
Continue cooking until meat and vegetables are cooked.
Add butter, sage, and thyme, then flour after butter is melted.
Cook for a couple minutes while stirring before adding the maple syrup and chicken stock.
Stir and cook until sauce is thickened and add rice. Taste and season with salt and pepper.
Set aside until squash are cooked.
Turn squash over and divide filling between them.
Return to the oven for 10 minutes. Serve hot.

Tags

acorn squash,

fall,

squash

Filed Under: Halloween / Fall, Pork Tagged With: acorn squash, fall, squash

Slow Cooker Pear Butter

October 26, 2020 by Holly

Does anything quite say fall like something cooking in the slow cooker? Especially when cinnamon is involved. My oldest daughter loves, LOVES jams, spreads, condiments of any kind. I haven’t made pear butter in forever and had a big bag that was getting too soft for eating so I knew what to do.
This could easily be made with apples too and it isn’t safe for canning it freezes quite well and in little jars it would make a wonderful gift especially with some fresh bread or biscuits. My girls have discovered it’s yummy on pancakes as well.

Slow Cooker Pear Butter

October 26, 2020

by Holly

Category Freezer Halloween / Fall Sauces / Condiments

Persons

Cook Time

5 hours

Total Time

5 hours

Ingredients

5 pounds pears (or apples)
1 cup brown sugar
1/2 cup water
zest and 1 lemon
2 Tablespoons lemon juice
1 Tablespoon vanilla extract
1 Tablespoon cinnamon
2 star anise
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Instructions

Peel, core, and chop pears.
Place in a slow cooker along with remaining ingredients.
Cover and cook on high for 3-5 hours.
Remove the star anise and puree then return to slow cooker to continue to cook on low for 2 more hours uncovered until thick and spreadable. Taste and adjust seasonings as needed.
Transfer to containers and refrigerate or freeze for longer storage.

Tags

apple butter,

butter,

jam,

pear butter,

spread

Filed Under: Freezer, Halloween / Fall, Sauces / Condiments Tagged With: apple butter, butter, jam, pear butter, spread

Lemon Velvet Pie

November 19, 2018 by Holly

This is my go-to pie recipe. After a big Thanksgiving dinner I love a citrus dessert. Plus, it’s easy and my absolute favorite! My family always requests it when I’m making the holiday menu. I always use my homemade piecrust, but whatever works for you is fine. You can find my recipe here, along with easy directions. I usually make this a day or 2 ahead with no issues.
And since we’re in the Thanksgiving week a little reminder to make a cooking schedule! It takes so much of the stress out of holiday cooking.

LEMON VELVET PIE

1 prebaked Pie Crust*
3/4 teaspoons unflavored gelatin
4 teaspoons water
4 egg yolks
1 14 oz can sweetened condensed milk
3 Tablespoons heavy cream
1/8 teaspoon salt
1/2 cup lemon juice
whipped cream for serving

Sprinkle the gelatin over the water. Let soften for 5 minutes. Microwave for 14 seconds.
Mix together the egg yolks and sweetened condensed milk in a medium bowl.
Beat on high for 2-3 minutes. Add in the gelatin, heavy cream, and salt.
Mix until thoroughly combined. Add in the lemon juice and beat on low for 30 seconds.
Pour into prebaked crust and at 375 degrees for 22-25 minutes.
Cool and serve at room temperature or chilled with whipped cream.

*To blind bake (prebake) a piecrust place piecrust in freezer for 10 min (Or even a few days ahead! Use a metal pan though!), line with parchment paper and pie weights or black beans. Bake at 375 degrees for 30-45 minutes (depending how thick your crust is) until light golden. Proceed with filling recipe.

Recipe adapted from Better Homes and Gardens

Lemon Velvet Pie

November 19, 2018

by Holly

Category Halloween / Fall Pie

Ingredients

1 prebaked Pie Crust
3/4 teaspoons unflavored gelatin
4 teaspoons water
4 egg yolks
1 14 oz can sweetened condensed milk
3 Tablespoons heavy cream
1/8 teaspoon salt
1/2 cup lemon juice
whipped cream for serving

Instructions

Sprinkle the gelatin over the water. Let soften for 5 minutes. Microwave for 14 seconds.
Mix together the egg yolks and sweetened condensed milk in a medium bowl.
Beat on high for 2-3 minutes. Add in the gelatin, heavy cream, and salt.
Mix until thoroughly combined. Add in the lemon juice and beat on low for 30 seconds.
Pour into prebaked crust and at 375 degrees for 22-25 minutes.
Cool and serve at room temperature or chilled with whipped cream.

To blind bake (prebake) a piecrust place piecrust in freezer for 10 min (Or even a few days ahead! Use a metal pan though!), line with parchment paper and pie weights or black beans. Bake at 375 degrees for 30-45 minutes (depending how thick your crust is) until light golden. Proceed with filling recipe.

Filed Under: Halloween / Fall, Pie

Dinner In A Pumpkin

October 19, 2018 by Holly

I love my Mom. She has done some pretty amazing things in her life. None more impressive than having 5 kids in 6 1/2 years… I know, my eye is twitching just thinking about it! This is a dish she made often in the fall… especially that year my Dad had a pumpkin growing experiment in the garden! I’ve tweaked it to be my own but it still tastes reminiscent of hers. Which is the best kind of food. The kind that brings a smile or laugh and reminds you of a happy memory. Love you Mom!

The sauce is like a thick gravy just coating everything. If you want a saucier gravy double the butter, flour, chicken stock, brown sugar, and soy sauce.
You can do a larger batch in a larger pumpkin but keep in mind you will have to bake longer.
If you have family members who don’t like mushrooms try mincing them up. They really add a wonderful meaty earthy flavor.

DINNER IN A PUMPKIN

1 small to medium pumpkin
1 lb ground beef
8 oz mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
4 Tablespoons unsalted butter
1/4 cup flour
2 cups chicken stock
2 Tablespoons brown sugar
1/4 cup soy sauce
2 cups cooked rice (I used Bob’s Red Mill brown and wild rice blend)
salt and pepper to taste

Cut the top off the pumpkin (depending on the size.. I used one about 12 inches across and cut the top third off. If you have a bigger pumpkin you could even cut off the top half.) Set on a large cookie sheet or pizza pan and set aside.
In a large skillet brown the beef.
Add the butter, mushrooms, onion, and celery and cook until softened.
Add the flour and cook for a minute, stirring to coat.
Add chicken broth, brown sugar, and soy sauce and cook for several minutes until well combined.
Stir in rice. Taste and adjust seasoning. Pour into hollowed pumpkin and cover with foil.
Bake at 375 degrees for 1 hour, remove foil and continue baking until pumpkin is completely baked through. Pumpkin will be easy to pierce with a knife or fork when cooked through.
Serve filling with scoops of pumpkin as well.

Dinner In A Pumpkin

October 19, 2018

by Holly

Category Beef Halloween / Fall

Ingredients

1 small to medium pumpkin
1 lb ground beef
8 oz mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
4 Tablespoons unsalted butter
1/4 cup flour
2 cups chicken stock
2 Tablespoons brown sugar
1/4 cup soy sauce
2 cups cooked rice (I used Bob's Red Mill brown and wild rice blend)
salt and pepper to taste

Instructions

Cut the top off the pumpkin (depending on the size.. I used one about 12 inches across and cut the top third off. If you have a bigger pumpkin you could even cut off the top half.) Set on a large cookie sheet or pizza pan and set aside.
In a large skillet brown the beef.
Add the butter, mushrooms, onion, and celery and cook until softened.
Add the flour and cook for a minute, stirring to coat.
Add chicken broth, brown sugar, and soy sauce and cook for several minutes until well combined.
Stir in rice. Taste and adjust seasoning. Pour into hollowed pumpkin and cover with foil.
Bake at 375 degrees for 1 hour, remove foil and continue baking until pumpkin is completely baked through. Pumpkin will be easy to pierce with a knife or fork when cooked through.
Serve filling with scoops of pumpkin as well.

Filed Under: Beef, Halloween / Fall

Black Licorice Caramels

October 30, 2013 by Holly

There are two kinds of people in the world. Those who love black licorice, and those who detest it. Okay, maybe it’s not quite that simple. But if it was, I bet these tasty treats would win them all over. If you need a last minute Halloween treat… or anytime treat, I highly suggest these. Especially if you like black licorice 🙂
I packaged some up using some washi tape, little treat bags, and tags using these on The Toymaker website. (Great website for cute little projects with kids!)
Happy Halloween!

BLACK LICORICE CARAMELS
1 cup butter
14 oz sweetened condensed milk
1 1/2 cups corn syrup
2 cups sugar
pinch salt
1 to 2 tsp anise extract (depending how strong you want the flavor)
few drops black food coloring

Stir together the butter, milk, corn syrup, sugar, and salt in a large heavy pot over medium heat with a wooden spoon. Stir constantly until the sugar is dissolved and butter is melted.
Clip on a thermometer and stir frequently until caramel reaches 238 degrees for a softer caramel, or 245 for a hard caramel.
Remove from heat and add the anise and coloring. Stir until well blended.
Grease a 9 by 13 inch pan (I actually have a 10 by 15 inch pan that is my favorite for candies, makes them just a bit thinner.)
Pour the caramel in and spread evenly if needed.
Allow to firm overnight, then remove from pan and cut into small pieces.
Wrap individually with waxed paper.

Black Licorice Caramels

October 30, 2013

by Holly

Category Candy / Confections Halloween / Fall

Ingredients

1 cup butter
14 oz sweetened condensed milk
1 1/2 cups corn syrup
2 cups sugar
pinch salt
1 to 2 tsp anise extract (depending how strong you want the flavor)
few drops black food coloring

Instructions

Stir together the butter, milk, corn syrup, sugar, and salt in a large heavy pot over medium heat with a wooden spoon. Stir constantly until the sugar is dissolved and butter is melted.
Clip on a thermometer and stir frequently until caramel reaches 238 degrees for a softer caramel, or 245 for a hard caramel.
Remove from heat and add the anise and coloring. Stir until well blended.
Grease a 9 by 13 inch pan (I actually have a 10 by 15 inch pan that is my favorite for candies, makes them just a bit thinner.)
Pour the caramel in and spread evenly if needed.
Allow to firm overnight, then remove from pan and cut into small pieces.
Wrap individually with waxed paper.

Filed Under: Candy / Confections, Halloween / Fall

Keep In Touch

Sweet Potato Casserole with Crunchy Streusel Topping

Ingredients

For Streusel topping:

Instructions

Make ahead tip:

Share this:

Easy as Pumpkin Pie

Ingredients

Instructions

Tags

Share this:

Turkey Chorizo and Pumpkin Tacos

Ingredients

For Roasted Pumpkin:

For Turkey Chorizo:

For Mexican Slaw:

For serving:

Instructions

Make the slaw first:

Roast the pumpkin:

Make the turkey chorizo:

To serve:

Tags

Share this:

Caramel Apple Marshmallows

Ingredients

Instructions

*Boiled apple cider (homemade or purchased will give an even stronger apple flavor. You can also use thawed but still cold frozen apple juice concentrate (undiluted). Candy apple flavoring could also be used. For a really tart apple flavor replace the white sugar with brown sugar.

Tags

Share this:

Pumpkin Spice Marshmallows

Ingredients

Instructions

For coated marshmallows for longer storage: Dust off any excess powdered sugar. Dip one at a time in melted chocolate or candy coating, coating completely. Place on a parchment paper lined tray and leave to harden.

Tags

Share this:

Stuffed Acorn Squash

Ingredients

Instructions

Tags

Share this:

Slow Cooker Pear Butter

Ingredients

Instructions

Tags

Share this:

Lemon Velvet Pie

Ingredients

Instructions

Share this:

Dinner In A Pumpkin

Ingredients

Instructions

Share this:

Black Licorice Caramels

Ingredients

Instructions

Share this:

Search

Pie Crust 101

Best Ever Peanut Butter Cookies

Recipe Categories

Posts by Month

RSS Links