Pumpkin Fudge

November 9, 2011 by
 
In case I haven’t won you over on the idea of having a little pumpkin buffet at your Thanksgiving gathering, maybe this recipe will win you over : )
This is a smooth fudge, rich without being heavy, thanks to the warm spices and pumpkin.
These were a huge hit, along with the Pumpkin Sea Salt Caramels.  Yum!
PUMPKIN FUDGE
 
Step 1:
3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree
2 T light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
 
Step 2:
12 oz white chocolate chips
7 oz jar marshmallow creme
1 tsp vanilla extract
 
Put step one ingredients in a large pot over medium high heat and bring to a boil, stirring.
Using a candy thermometer, cook to 234 degrees, which should take about 12 minutes.
Remove from heat and add ingredients from step 2.
Stir until well blended.  Pour into 9 by 12 pan (either line with foil or wax paper and grease).
Let stand 2 hours or until cool, then cut into squares.
Variation ideas: add chopped walnuts, or dried cranberries, or both.
 
Recipe adapted from myrecipes.com
 
 
 
 
 
Filed Under: Candy / Confections, Pumpkin

Pumpkin Sea Salt Caramels

November 8, 2011 by
 
I know what you’re thinking… MORE pumpkin recipes?   Or, YES! More pumpkin recipes! : )
If it’s the latter, I knew there was a good reason we’re friends.
I can’t believe it’s almost Thanksgiving.  I’m so anxious for a relaxing holiday, and I thought a little pumpkin themed sweets buffet would be so fun for the holiday.  So I’ll be adding a few more pumpkin recipes this week for those who like that idea.  And if you don’t… well, stop by next week instead. : )
 
These are incredibly smooth, and the spice is a perfect touch for fall.  The pumpkin flavor is subtle, just enough to taste it without taking over that wonderful caramel flavor.
 
PUMPKIN SEA SALT CARAMELS
 
1 1/2 cups heavy cream
1 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
2 cup sugar 
1/2 cups light corn syrup
1/4 cups water
4 T butter, cut in chunks
1 tsp vanilla
sea salt (I used a pink salt)
 
Line a 9 by 13 inch pan with parchment paper, lining the bottom and sides, and butter well (I actually have a 9 by 13 inch silicone mat I fit in the bottom of a pan, it works so much better).
Combine cream, pumpkin, and spices in a saucepan.  Warm just to boiling, then remove from heat and set aside.
In a high-sided saucepan, combine the sugar, corn syrup, and water.
Over medium heat bring up to 240 degrees.
Then add the warm cream mixture (this will bubble up, be careful).
Bring to 220-240 degrees using a candy thermometer, stirring pan occasionally.  (I bring mine to about 235, it just depends how firm or soft you like your caramel).
This may take up to 30-45 minutes before it reaches this temperature.
When desired temperature is reached, quickly remove from heat and add the butter and vanilla.
Stir until well incorporated, then pour into prepared pan.
Cool for 30-45 minutes and sprinkle with sea salt.  Cut into pieces and wrap in wax paper.
 
Recipe Source: slightly adapted from Tasty Kitchen
 
Filed Under: Candy / Confections, Pumpkin

Roasted Acorn Squash

November 7, 2011 by
 
Tis the season for horrible pictures. : ) 
It’s dark by the time we eat dinner now and since I’m not about to make our family meal 3 hours early and keep it warm in the oven we’ll just have to settle for not so great pictures.  Acorn squash is something my Dad always grew in our garden so we had a lot of it in our family.  It’s a great side dish because it’s inexpensive, kid’s usually like it because it is a little sweeter of a squash, and it goes really well with a lot of dishes.   Not to mention it’s super quick and easy.
 
We usually do a variety of toppings, but the amounts in the recipe are for if you want to do all 4 halves the same.  The original recipe called for using olive oil with the Parmesan topping, and butter for the brown sugar and breadcrumbs, but I think it’s fine if you do either.  My personal favorite is adding a little honey to the brown sugar topping.
 
ROASTED ACORN SQUASH
2 acorn squash
2 T melted butter, or olive oil
salt and pepper
1/3 cup light brown sugar, packed
OR
1/4 cup plain dried breadcrumbs
OR
1/4 cup grated Parmesan cheese
 
Cut acorn squash in half from stem to end, lengthwise.
Brush cut sides with melted butter or oil and season with salt and pepper.
Place cut sides down on a baking sheet, bake at 400 degrees for about 30 minutes, or until you can pierce easily with a knife.
Turn over and sprinkle with one of the toppings.
Bake another 15 minutes.  Scoop out of skin to serve.
 
VARIATIONS: For brown sugar and honey, drizzle each half with about a teaspoon or 2 of honey, then sprinkle with the brown sugar.
Combine breadcrumbs and parmesan with 1 T Italian seasoning, sprinkle on halves.
If you want to make more than one variety, use 1 T of whichever topping on each half (a little extra for brown sugar)
 
Recipe Source: Slightly adapted from Everyday Food
 
Filed Under: Side Dishes Tagged With: , ,

Sour Cream Old Fashioned Doughnuts

November 4, 2011 by
 
I’m not a big fan of store-bought doughnuts.  They just don’t taste right.  Not if you’ve had good home-made ones.  My grandma was an expert at maple bars, and I was excited to see this cookbook with a good looking maple bar recipe, along with some others (especially the blueberry cake doughnuts) my hubby was drooling over. : )
I let him pick the first recipe in the book for me to try, and these made it to the top of the list.
I adjusted the recipe some, like doubling it for starters.  I’m just not going to go to the trouble of making homemade doughnuts and only make one dozen.  My hubby’s co-workers were more than happy to dispose of them anyways.
And I found it too tricky to have both the doughnuts and glaze hot while glazing, as the book instructs.
I found it worked much better to have the doughnuts cooled and just make the glaze hot and glaze them all at once. 
I promise they really are very easy to make and once you  try them you won’t look at the doughnut chain the same. : )
 
SOUR CREAM OLD FASHIONED DOUGHNUTS
Makes 2 dozen
 
4 1/2 cups flour
1 T baking powder
2 tsp iodized salt
1 1/2 tsp freshly ground nutmeg
1 cup sugar
1/4 cup shortening
4 large egg yolks
1 1/3 cups sour cream
canola oil, for frying
 
Whisk together the flour, baking powder, salt, and nutmeg in a large bowl, set aside.
In a stand mixer with a paddle attachment, cream the sugar and shortening on low for about 1 minute.  Add egg yolks, mix another minute on medium.  Mixture should be light in color.
 
Add the dry ingredients in 3 additions, alternating with the sour cream.
Mix on low, just until combined.  Dough with be thick like a cookie dough.
Give a quick knead if needed to smooth out.
Place in a bowl and cover with plastic wrap and refrigerate for 45 minutes up to 24 hours.
 
Heat oil about 2 inches deep in a high sided pan or pot, and using a candy or fry thermometer (good idea to keep it in the pot the whole time to monitor the temperature.) heat oil to 325 degrees.
 
Roll half of the dough out to about 1/2 inch thick on a lightly floured counter.
Cut doughnuts, dipping cutter in flour often.
Shake excess flour off doughnuts and place on a tray.  Re-roll dough and cut until done.
 
Place a couple in the hot oil, without crowding pan.
Fry for 15 seconds, then gently flip.
After 75 to 90 seconds (Mine took 90), flip a second time.  They should be golden and cracked.
After 60 to 75 seconds, remove from oil.
Transfer to a rack placed over a baking sheet.
Repeat with remaining doughnuts.
 
SIMPLE VANILLA GLAZE
4 1/2 cups confectioner’s sugar
2 tsp light corn syrup
1/4 tsp iodized salt
3/4 tsp vanilla
1/2 cup hot water
 
Mix everything together in a large bowl with a hand mixer or whisk.
Mix until smooth, add more hot water if needed, a teaspoon at a time, to make glazing consistency.
While hot, dip tops of doughnuts into glaze, then set back on the rack and let dry 10-15 minutes.
Reheat glaze in the microwave or on the stove if hardens up.
 
Recipe source: slightly adapted from TOP POT Hand-Forged Doughnuts Cookbook
 
Filed Under: Doughnuts / Pastries

Smoky Cheddar Soup

November 2, 2011 by
 
I love making soups, especially this time of year.  They are easy, fairly quick to make, and my family just loves them.  I was playing around with making a cheese soup and we really love how this came out.
If you don’t have smoked cheddar or ham, regular would still be good too.  You’ll still get some smoky flavor from the paprika.  I served it with biscuits, which is what I usually make with soup, but breadsticks or rolls would be nice too.  I thought a tangy sourdough bread would be a good match too.
 
SMOKY CHEDDAR SOUP
4 T unsalted butter
4 stalks celery, sliced
1 lb cooked ham, cut in 1/2″ cubes (preferably smoked)
1/4 cup flour
1 quart chicken broth
1 can (15 oz) diced tomatoes, drained
3 cups milk
1 cup heavy cream
1 pound cheddar cheese, shredded (part or whole in smoked cheddar preferably)
1 T smoked paprika
salt and pepper to taste
1/3 cup finely chopped fresh parsley
 
In a large pot, melt the butter over medium heat.
Add celery and ham, saute about 10 minutes, or until celery is softened.
Add flour, cook for 1 minute while stirring.
Add chicken broth and tomatoes, cook for 10 more minutes.
Stir in milk, cream, cheese, and spices.
Heat while stirring over medium heat until smooth and warm, but don’t bring to a boil.
Add parsley and add more salt and pepper if needed.  Serve warm.
 
Recipe by My Stained Apron
 
Filed Under: Pork, Soups / Stews

Chicken and Dumplings

October 31, 2011 by
My mom used to make this with one or two whole chickens.   We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.
I don’t recall ever meeting someone who didn’t like it either. : )
Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )
CHICKEN AND DUMPLINGS
1 pound boneless, skinless chicken breasts
5 cups water
5 cups chicken stock
3 stalks celery, sliced
3 carrots, sliced
1 tsp dill weed, optional
DUMPLINGS:
2 1/4 cups flour
1 T baking powder
3/4 tsp salt
5 T shortening
1 cup milk
Pour water and stock in a large pot along with chicken breasts and bring to a boil.
Simmer about 30 minutes, or until chicken is cooked through.  Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
Taste, adjust seasonings, add salt and pepper if needed.
Make dumplings:  Mix flour, baking powder, and salt together in a medium bowl.
Cut shortening into mixture using a knife or pastry blender.
Add milk, stir in just until mixture comes together.
Bring soup up to a boil, then drop dumplings in by spoonful.
Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Anniversary and a Funeral

October 31, 2011 by
Sorry for the lapse in posts last week, but we’ve had quite the couple of weeks around here.
The night before our 10th wedding anniversary my grandmother passed away.
So we cancelled our plans for a relaxing picnic and opted instead for me to go with my mom to the funeral home for arrangements.  It reminded me of what a great guy I married.
He didn’t hesitate in cancelling our plans and watching our girls so I could be of support to my mom.
Then came the funeral.  And while it was emotional, I knew she had lived a very full and vibrant life.
She had planted many a whoopie cushion under a guest, hidden many a cotton ball in biscuit dough.
Frosted many maple bars (her specialty), cooked countless holiday meals, and crocheted more doilies than could possibly be counted in her 97 years.
As family gathered at her home after her funeral, I realized that maybe the reason I love old farm houses so much is because of her, of that place. 
Filed Under: Ramblings

Spider Whoopie Pies

October 25, 2011 by
These are a great kid’s project for Halloween, especially since even the cookies are super simple to make.  My kids thought these were more fun than scary, and while I loved the jointed legs, the “hairy” legs were pretty fun too.
Make sure you don’t do too sharp of an angle on the leg joints, or it will be a little tricky to place the other cookie on top without having a big gap.
DEVIL’S FOOD COOKIES
1 pkg devil’s food cake mix
1/2 cup butter, room temperature
1 tsp vanilla extract
2 eggs
1 cup chocolate chips, optional
Mix everything but chocolate chips together in a large bowl using a hand mixer (or stand mixer) on medium speed until well blended.
Stir in chocolate chips if using.
Line baking sheets with silicone mats or parchment paper and drop dough by tablespoonfulls onto sheets.  Bake at 350 degrees for 10-12 minutes.
To make spiders:
Chocolate frosting (I use my easy recipe)
Pretzel sticks
melted chocolate or almond bark
Chocolate jimmy sprinkles
candies for eyes, like M & M’s, mini M & M’s, or something else suitable
To make hairy legs dip 3/4 of the pretzel sticks in melted chocolate and sprinkle with jimmys.
Lay on wax paper to set.  Make 8 for each spider.
For jointed legs break pretzel sticks in half and dip each piece completely in chocolate.  Lay on wax paper to set, butting up 2 pieces together for each leg.
Frost half the cookies with frosting, lay out legs and top with another cookie.
Dot back of candies with frosting or melted chocolate and place on top cookie.
Filed Under: Cookies, Halloween / Fall

Pumpkin Snickerdoodles

October 21, 2011 by
 
I love snickerdoodles.  They remind me of being 6, helping my mom in the kitchen, and licking the beaters.  I mean, what kid doesn’t like helping roll balls of cookie dough in sugar?  I haven’t met a one.  And now it’s even more fun to make them with my girls. 
These are a yummy variation, and the pumpkin flavor isn’t so strong that kids that don’t even like pumpkin would be deterred.  The spiced sugar coating goes perfect with the pumpkin. 
You aren’t sick of pumpkin recipes… are you? : )
 
PUMPKIN SNICKERDOODLES
 
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
2 tsp vanilla
 
For the sugar coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
dash nutmeg
dash allspice
 
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In another bowl, or in the bowl of a mixer, beat the butter and sugars on medium-high speed for a couple minutes, until light and fluffy.
Add in the pumpkin, egg, and vanilla until combined well.
Add dry ingredients while mixing on low.
Cover and chill dough for at least an hour.
Mix together sugar coating mixture in a small bowl.
Drop scoops of dough (about the size of a heaping tablespoon) into sugar coating and roll to coat, forming balls.  Place on baking sheets lined with parchment paper or silicone mats.
Dip the bottom of a glass in some water, then the spice mixture, and slightly flatten cookies.
Bake at 350 degrees for about 10-12 minutes, until just set.
Cool on baking sheets for about 5 minutes before moving to a wire rack to finish cooling.
 
Recipe source: slightly adapted from annie’s eats
 
 
Filed Under: Cookies, Pumpkin

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
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Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,