November 1st Celebrate the Fall with Pumpkin Spice Fudge #PumpkinSpice

 

Happy November 1st! My favorite time of year is October and November. It rained today in California and it's kind of a big deal! To celebrate I made Pumpkin Spice Fudge. I love the scent that fills the house when I make it. Smells like Fall!

For my fudge there are specific brands I love to use for the ingredients. For the sugar, C&H is one of my favorites. When we drive into San Francisco we drive past the factory and the jingle from the commercials always plays in my head. Jet-Puffed is a must for the marshmallow creme. I have tried other brands and it is not the same. McCormick is a great brand for spices. They make a great pumpkin pie spice mix. I am trying to find a really good organic one, let me know if you have any recommendations. This year I am trying the Target brand Good & Gather for the pumpkin and maple syrup. My butter, not pictured, is always Land O' Lakes.

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 1/2 Tablespoons of Pumpkin Pie Spice

2 Cups of White Chocolate Chips 

1 jar (7 oz.) Marshmallow Creme

I always use a deep pot for candy making to prevent the hot ingredients from splashing me.

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 pour into a smaller pan.

2. Put sugar, maple syrup, evaporated milk, pumpkin, butter and pumpkin pie spice in a pot. 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. 

After pouring the fudge into the greased pan I always scrap the inside of the pot for a warm delicious, sweet treat of the leftover fudge.

I happily bring my fudge to work for my coworkers. I love sharing my favorite fudge recipe with them. I put them into individual clear bags to make them easier to hand out to my favorite employees. They always rave about how delicious the fudge is and I love making it.

Pumpkin Mac and Cheese Holiday Dinner

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubSeason #CollectiveBias

One of my favorite things about the holidays is cooking for friends and family. We love getting together all through the season, usually for a dinner on the weekend, when we are relaxed and have plenty of time to visit.

I recently made this Pumpkin Mac and Cheese and it was a big hit. Everyone loved it, and I'll definitely make it again soon. But as much as I love cooking, I always dread the cleaning up afterwards.

When I was at Walmart recently, I bought some Scotch-Brite™ Brand Sponges. I've used them for years and they always do a great job. With all the holiday cooking and baking I'll be doing, I bought plenty to help with cleaning up.

The green Scotch-Brite® Heavy Duty Scrub Sponge is great for cleaning tough, baked on messes in your pots and pans. It also cleans oven racks, grill racks, sinks, and even tires.  Use this heavy duty sponge in your kitchen, garage, and outdoors.

To clean this more delicate baking dish that I made my Pumpkin Mac and Cheese in, I used the blue Scotch-Brite® Non-Scratch Scrub Sponge. I want to protect my white bake ware from abrasions and scratches, so using these non-scratch sponges lets me do that. They also clean non-stick cookware, counter tops, dishes, windows, and more.



My family and I are big pumpkin fans, so I am always on the look-out for great tasting recipes that include it. This dish calls for fresh sage, but if you only have dried, that's okay too. But I do think that putting on some fresh sage leaves looks pretty and adds a bit of festivity to the dish.

Recipe for Pumpkin Mac and Cheese

Ingredients:

2 cups dried elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup heavy cream

1 cup whole milk

1 15-oz. can pumpkin (1 3/4 cups)

1 1/2 cups finely grated mixed white Vermont cheddar and mild cheddar, divided

1 tablespoon snipped fresh sage, or 1/2 teaspoon dried sage

1/2 cup Panko bread crumbs

1/2 cup chopped walnuts

1 tablespoon olive oil

Directions:

Preheat oven to 350 degrees. In a large saucepan, cook macaroni according to package directions; drain. Return to pan, cover and keep warm.

Meanwhile, to make sauce, in a large saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Gradually stir in cream and milk. Cook and stir until slightly thickened and bubbly. Stir in pumpkin, 1 cup cheese, and sage.

Remove from heat and stir in macaroni until mixed. Transfer to a 2-quart baking dish.

For topping, in a small bowl, combine 1/2 cup cheese, bread crumbs, walnuts and olive oil. Sprinkle evenly over macaroni mixture. Bake 40 minutes or until bubbly and golden brown.

If desired, top with additional fresh sage leaves.

Makes 6 servings.



I use the green Scotch-Brite® Heavy Duty Scrub Sponge for all of my stainless-steel pots and pans. It does a great job of cleaning them, and removes tough, baked-on messes 50% faster than other competitive sponges.

You can find Scotch-Brite™ Brand Sponges in different size packages, the 3-Pack: $2.96, 6-Pack: $5.48, and 9-Pack: $7.97.

And Save $1 on any two Scotch-Brite Products (Scrub Sponges, Lint Rollers and Scrubbing Dish Cloths) by going here.

If you want help making your home cleaner and brighter for the holidays, look for Scotch-Brite™ Brand products in the cleaning aisle at your local Walmart. If you use the right tools for each surface, cleaning your home will be easier and faster.

Be sure to visit this site to see what other bloggers have done with their Scotch-Brite Scrub Sponges.

Do you have a favorite holiday recipe that leaves your pots or pans needing some extra clean-up?

Leave me a comment below, I'm always looking for yummy new recipes and I'd love to hear about yours!


-Post by Patricia

Easy Pumpkin Chocolate Chip Cake

Did you know it's National Pumpkin Day? I love celebrating all things pumpkin, so I just had to share this super easy Pumpkin Chocolate Chip Cake.

I've recently started being a nanny two days a week for the most adorable ten-month old baby boy. His parents are wonderful people, so it's really been a blessing for all of us to meet and start this relationship. I'd forgotten how amazing babies are and how much work they are. But I love doing this and the baby is one of the sweetest little guys I've ever met.

And all this brings me back to this yummy cake. I bake all the time, for blog posts, for family birthdays and all kinds of occasions. I really love baking. But I've been busy this last week and haven't baked anything.

Yesterday before my grandchildren left for school, they asked me if I could bake them a treat. I'm happy to be a Nana that bakes, so of course I said yes. I normally always bake from scratch now, but remembered I had this yummy, time-saving recipe.

It calls for a box of yellow cake mix, canned pumpkin, and a can of ready-made frosting. From start to finish, it only takes about 40 minutes. Bake it in a 13x9 inch baking pan and it makes about 12 servings, depending on the size of your slices.

My grandchildren loved it and so did the rest of my family. It's perfect if you need a quick dessert on short notice, or a great afterschool snack cake.

Recipe for Easy Pumpkin Chocolate Chip Cake

Ingredients:

1 package of yellow cake mix (about 15 ounces)

1 can (15 ounces) solid-pack pumpkin

2 eggs

1/2 cup water

2 teaspoons pumpkin pie spice

3/4 cups mini chocolate chips, divided

1/2 cup chopped pecans

1 container ready-made cream cheese frosting

Directions:

Preheat oven to 350 degrees. Grease a 13x9 inch metal baking pan and line with parchment paper.

Beat cake mix, pumpkin, eggs, water, and pumpkin pie spice in a large bowl with electric mixer 2 minutes, or until well blended. Stir in 1/2 cup chocolate chips and pecans. Spread batter in prepared pan.

Bake 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan completely, then frost cake with frosting and sprinkle with remaining chocolate chips.

-Post by Patricia



Pumpkin Pecan Cobbler

If you're a pumpkin dessert lover than this is one recipe that you will simply fall in love with. It's truly that good. It's sweet and spicy, and has a rich pumpkin flavor that simply can't be beat.

I found the recipe last year over on Lauren's Latest blog and finally got around to making it yesterday. And boy am I glad because this one is a keeper. I'm going to make it again, doubling the recipe and serve it on Halloween night for dessert. We have family and a couple of neighbors coming over after trick-or-treating, and I know they'll love this.

It's an easy recipe that most home cooks and bakers have the ingredients on hand for in the pantry already. The exception might be the canned pumpkin, but if you're anything like me, you have already stocked up with lots of cans in preparation for fall and winter baking.

Here's the crazy thing about this recipe, the thing that made me wonder if this dessert would really turn out right. After you make the batter and topping and spread it in the baking dish, you pour HOT WATER on top of it. And you don't stir it but simply put it into the oven.

Somehow that hot water works it's magic and turns into a rich caramel flavored sauce that can be spooned over the top. And it's perfect with vanilla ice cream and added pecans.

Recipe for Pumpkin Pecan Cobbler

Ingredients:

1 cup + 3 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter or vegetable oil

1 1/2 teaspoons vanilla extract

For topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cup very hot water

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter (or vegetable oil) and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar, and pecans together. Spread evenly over top of batter. Pour hot water over all of it. DO NOT STIR. Bake for 40 minutes or until the middle is set.

Serve warm. Add vanilla ice cream and additional pecans if desired.

Makes 6-8 servings.

-Post by Patricia

 



Best Pumpkin Chocolate Chip Cookies Ever

I know that's a pretty bold statement to say that these are the best pumpkin chocolate chip cookies EVER, but I think it's true.

They are so melt-in-your-mouth delicious that I've decided to keep making them even after the holidays are over. That's how yummy they are. I'm having a lot of fun baking with canned pumpkin, and this recipe takes one cup. Of course there's more than one cup in a can, so I'm saving whatever is left and using it for the next recipe that calls for it. The leftover pumpkin adds up, and since I'm trying to be frugal with my baking costs, this is a big help.

My daughter and I, and my grandchildren, took some of the cookies to a sweet friend who has the most adorable baby ever. These are great cookies for sharing, and I know that whoever you might give them to will think you're wonderful.

The recipe calls for regular size chocolate chips but I didn't have quite enough. So instead, I used the mini sized and I actually think that's best. Either way, the pumpkin and chocolate blend together to give you a flavorful, soft cookie that stores well in an air-tight container. That is if you have any left over!

Recipe for Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup (1stick) unsalted butter, softened

3/4 cup brown sugar

3/4 cup granulated sugar

1 large egg

2 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 3/4 cups all-purpose flour

1 1/2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of an electric mixer (or handheld mixer) cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Add the pumpkin puree and stir until incorporated. Add the salt, baking soda, and cinnamon. Mix in the flour until fully combined. Fold in the chocolate chips.

Using a small sized cookie scoop, place the cookie dough onto the prepared baking sheet and bake for 12-13 minutes, or until lightly browned. Place on wire racks and let cookies cool completely.

Makes about 30 cookies.

-Post by Patricia 

Pumpkin Bread With Chocolate Chips

When we lived in the Seattle area, there was no doubt when fall had arrived. Rainy days, the trees changing to orange and yellow, and the need to pull out our warm coats and sweaters was the clear sign that it was the fall season.

Here in Nevada, nothing much has changed as far as I can tell. It is cooler on my morning walks and I really do appreciate that, but nothing dramatic at all to indicate it's a different time of year. The dessert landscape is definitely different than anything I've ever know, but I'm slowing getting used to it, and it is beautiful in it's own way.

Since it is officially fall, I thought I would welcome in my favorite season with some delicious Pumpkin Bread. Something about pumpkin bread seems so homey and comforting, and I think it's my favorite way to use pumpkin. I had a hard time finding canned pumpkin here in the last couple of weeks which I thought was really strange. I checked three different stores, including Trader Joe's which always carried it in Washington, and they all said they didn't have it in yet. But I finally found some and bought a dozen cans, which I have no doubt will all be used for my fall baking.

Ok, so on to this pumpkin bread. It's a super easy recipe and you don't even have to pull out a mixer to make it. It's fabulous on it's own, with nothing added, but is even better when you add chocolate chips, or nuts. You could even use dried fruits like cranberries or raisins.

It's super moist but holds together really well for slicing. Double the recipe and give a loaf to a friend and they will think you have mad baking skills. It really is that good!



Recipe for Pumpkin Bread With Chocolate Chips

Ingredients:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup solid-pack pumpkin

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1/3 cup vegetable or canola oil

3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl, whisk together until mixed.

In another medium bowl, whisk together pumpkin, granulated sugar, brown sugar, eggs and oil until well blended. Add to flour mixture, stir just until moistened, do not over mix. Fold in chocolate chips. Pour batter into prepared pan.

Bake 50 to 55 minutes or until a toothpick inserted into center comes out clean. Let sit in pan 10 minutes, then remove to a wire rack to cool.

-Post by Patricia 

Moments in the Mornings with Coffee-mate Pumpkin Spice Coffee #loveyourcup #shop

The way to know that the Fall is here in California is not the weather or fashion trends it is the arrival of Pumpkin Spice flavored items in the store. Pumpkin Spice Coffee-mate coffee creamer is one of the first items I buy as soon as I see it in the store. There is no better way to start the day in the Fall than with a cup of coffee flavored with Pumpkin Spice.