Pumpkin Spice Fudge Recipe #PumpkinSpice

 

I LOVE the Fall! Like seriously love it!! The weather, the food the clothing, the holidays, ALL of it! To celebrate the 1st day of October I made Pumpkin Spice Fudge. I use a simple recipe that I have adapted over the years of making fudge. Fudge making is a family tradition that my Mom has inspired me to share with my family. My fudge is a marshmallow creme based recipe. I love the smooth rich texture that using the Jet-Puffed gives to a recipe.

RECIPE:

3 Cups of Sugar

1 Tablespoon of pure Maple Syrup

3/4 Cup of Butter (1 1/2 Sticks)

2/3 Cup of Evaporated Milk 

1/2 Cup of Pumpkin Puree

1 Tablespoon of Pumpkin Pie Spice

2 Cups of White Chocolate Chips 

1 jar (7 oz.) Marshmallow Creme

Instructions

1. Grease a pan with butter to make the fudge easier to cut out to serve. I used a 10x14 pan since I was looking for smaller pieces of fudge, if you want it thicker use a smaller pan.

2. Put sugar, maple syrup, evaporated milk, pumpkin, butter and pumpkin pie spice in a saucepan. Bring to a full boil over medium heat. Stir constantly!!! (You will burn the sugar in the fudge if you let it sit and reach a boil) When it reaches a boil, keep stirring for 5 minutes or until your candy thermometer reaches 230 degrees.

3. Take the mixture off the heat and immediately add the white chocolate chips and marshmallow creme. Stir until all the chocolate chips are melted and the marshmallow creme is incorporated. 

4. Pour the mixture into your greased pan and let cool for about 2 hours. Cut into 1 inch pieces and serve. Store in covered container in the fridge. 

TIPS: I slice up the butter and chop up the white chocolate chips to make them easier to melt.

Apple Cream Torte Recipe

One of the best things about fall is the abundance of delicious apple recipes that I love finding and making. Of course, I love baking and cooking with pumpkins this time of year too, but there is just something about apple desserts that I find cozy and comforting.

I've never gone apple picking, but judging by all the pics on Instagram I've been seeing, there are a lot of people that do. It's definitely something I want to do one of these days, and preferably in a beautiful orchard with a plaid blanket and gorgeous picnic, and wine, and... ok, so not everything on Instagram is the way it appears, but dang, they make it look so good!

Anyway, back to this delicious Apple Cream Torte that I found in the September issue of Sunset Magazine. A cream torte is like a cross between a cake, a custard, and a Dutch baby, according to the magazine, and I completely agree with them. It's absolutely more custardy than a regular cake, and that's one of my favorite things about it.

The recipe calls for 3-4 thinly sliced apples, and I went with four and think that's the perfect amount for this torte. I love, love, love how the slices of apples bake on top of each other for this gorgeous effect you see when you slice into it. You can use a variety of different apples like Cameo, Fuji, or Gala, and I used Gala just because they are so easy to find. But next time I make this torte I'll try a different kind to see if it makes a difference in taste.

I made this for dessert for my family one night and they all loved it. The recipe is a keeper for sure, and one that I'll be sure to make again and again. If you wanted you could add a little crème fraiche or whipped cream on top, but I thought it was perfect without it.

Recipe for Apple Cream Torte

Ingredients:

1 1/2 lbs. (3 or 4) tender sweet apples, such as Cameo, Fuji, or Gala 

3 large eggs, at room temperature

1 cup granulated sugar

3/4 cup heavy whipping cream

1 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

powdered sugar

Directions:

Preheat oven to 325 degrees. Butter and generously flour a 9-inch spring form pan. Shake out excess flour and set aside.

Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-inch rings. Set apples aside.

In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened , 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.

Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.

Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.

Serve warm or at room temperature, dusting with powdered sugar.

-Post by Patricia



Fall Fun at High Hill Ranch Apple Hill California #AppleHill #CA

To celebrate our 14 year wedding anniversary my family and I decided to take a day trip to Apple Hill CA. My husband and I had not been there for over 10 years and it was well over due. This was our son's first trip up there and he loved it.

We only had a few hours for our trip so we selected one farm/ranch of the many in Apple Hill to visit, High Hill Ranch. I selected this place since it was one my husband and I visited many years ago and there is a cute fishing pond there.

When we arrived we could smell all the delicious apples and cinnamon in the air. Its beautiful up in the mountains with huge evergreen trees among the apple orchards. Fall is in full effect in Apple Hill!

We fished for a while, did not catch anything but just relaxing by the water spending time as a family together was priceless. We walked around looking at the craft booths and eateries. We decided on getting Apple Donuts, a specialty at High Hill. The funny part was when we were looking for the donuts to buy we wandered a bit then realized we were being followed by many more people following the aroma of the sweet treats. We were first to the counter and when we turned around there were literally 15 to 20 people in line behind us in a matter of moments. The treats were reasonably priced and we were able to enjoy them on the picnic tables near the pond.

There is an area the kids could play in among hay stacks and other fall themed stuff along with grassy areas among the big trees. It was a perfect place to spend our anniversary with our son.

We would have stayed longer but we had a funny not so funny moment on the way driving up. About 40 minutes into our drive my husband looked over at me and asked, "Did you turn off the oven?" I kinda flipped out and said " Are you joking right now?!?!" We went back and forth a bit about who should have done it and turns out it was kinda on me. I was on edge of tears and wanting to go back home when we saw the Apple Hill next exits signs. My husband being the practical one reminded me he cleans the oven all the time, there is nothing in there and a few hours it on would be like Thanksgiving turkey time and we would be okay if we hurried. I agreed and we had fun but with a hurry up a bit on our minds. When we got home my husband rushed inside to see if it was on, turns out it was off! He smiled and said "Happy Anniversary".

Glazed Pumpkin Bread

 

If it's fall, you can bet I'm busy in the kitchen making pumpkin bread. I just adore eating it, and a cup of tea with a slice of this bread in the afternoon is my idea of heaven.

 

This recipe is easy to make, and adding the powdered sugar glaze makes it even more delicious. I don't roast my own pumpkin, but use the canned kind, which is just as good in my book, and so much easier. The recipe makes two loaves.

 

As yummy as this is to eat at home, it makes a wonderful gift for a friend, neighbor, or even a surprise gift for your child's teacher. Either way, it's delicious, and a perfect way to embrace the fall season. 

 

 

Recipe for Glazed Pumpkin Bread

 

Ingredients:

 

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs

For glaze:

1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

 

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.
To make glaze, stir powdered sugar, milk and vanilla together in a small bowl. With a spoon, drizzle glaze over cooled loaves.

 

Makes 2 loaves.

 

Apple Bread Pudding

 Sometimes I think my favorite thing about fall is the desserts. I mean, who can resist all the apple, pumpkin, and other flavors of the season??

Not me, so yesterday while in the kitchen, I made one of my very favorite desserts, Apple Bread Pudding. I love making bread puddings of all kinds, and apple flavor is one of my grandchildren's favorites.

And of course, that vanilla bean ice cream on top of it is a little piece of heaven.



 Making bread pudding is so easy, and you probably have all the ingredients in your fridge and pantry.
Adding an apple to the basic recipe, will make your kitchen smell delicious. The mix of apple and cinnamon coming out of the oven is one of my favorite fall scents.



 I usually make bread pudding in a casserole dish. But I found these cute heart shaped baking dishes at less than half-off at World Market. I couldn't resist them!

Recipe for Apple Bread Pudding:

Ingredients:

6 cups stale bread, torn into bite sized pieces
2 cups milk
2 eggs
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 cup of chopped apple pieces

Directions:

Preheat oven to 350. Lightly butter a 9x9 glass baking dish, or 6 ramekins.

Put bread pieces in medium bowl. In another bowl, whisk together the milk, eggs, vanilla and cinnamon. Add the mixture to the bread. Mix together well. Add chopped apples.
Mix apples into bread mixture. Let this sit for half an hour, giving the bread a chance to absorb all the milk.

Place bread mixture in glass baking dish. Bake for 35 minutes, or until top is golden brown, and knife inserted into center comes out clean.

Serve warm with a scoop of vanilla ice cream or whipped cream.

Serves 6.



I originally posted this last October, and it's truly one of my all-time favorite fall desserts, so I thought I'd share it again.