Sunday, October 31, 2010

Fresh Pumpkin Fudge

  • Happy Halloween! I'm not one for dressing up, but I'm certainly celebrating the holiday by making some pumpkin fudge from scratch. What a treat! Too bad I can't give it out to any trick-or-treaters. I'll have to just give them the Reese's Peanut Butter cups, which is probably for the best, since I keep snacking on them. Anyways...I hope y'all are finding your own special way to celebrate this All Hallow's Eve!

  • Ingredients:
  • 3 cups white sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter

  • Directions:
  1. Line one 8x8 inch pan with foil and grease with non-salted butter.
  2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
  3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.
  4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a pan w/ foil.
  5. Let mixture sit until it is cool, light brown and firm.
  6. Lift foil out of the pan. Cut into smaller squares and serve!

Wednesday, October 20, 2010

Pumpkin MANIA: Pumpkin Chip Muffins Recipe

That's right! More pumpkin recipes. Hopefully by the time pumpkins are out-of-season, we won't be sick of them.

As I was making dinner in my kitchen, the other night, I happen to come across a recipe card, which I wrote about a year ago. I meant to send the hand-written recipe card to my mom, but then again that's what food blogs are for! Sorry mom. :) Anyways, here is the recipe. It's almost identical to the pumpkin bread recipe, but with dark chocolate chips. Yummy...


4 Eggs
2 Cups Sugar
2 Cups fresh Pumpkin Puree or 1 can Pumpkin Puree
1 1/2 Cups Olive Oil
3 Cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups dark chocolate chips

Preheat the oven to 400 degrees.

Grease cupcake pan.

Mix eggs, pumpkin, sugar and oil in a large bowl.

In a seperate bowl sift in flour with baking soda, baking powder, cinnamon and salt.

Mix the egg mixture with the flour mixture and add dark chocolate chips.

With a large spoon, fill each opening in the cupcake pan with 3/4 of the pumpkin chip mixture.

Place into preheated oven and bake for 15-20 minutes, or until golden brown.

Sunday, October 17, 2010

1941 Boston Cooking School Pumpkin Bread Recipe (w/ New Improvements)

Level: Intermediate

Nothing is better then baking on a cold Sunday afternoon. After spending yesterday morning at All Seasons Pumpkin Patch in Cashton, Wisconsin, I decided that I needed to bake my Pie Pumpkin.

I found the recipe in my 1941 Boston Cooking School Cookbook, but decided to make some tweaks in the end. I used oil instead of butter, a few more eggs and lots of baking soda (to help the bread rise.) Nonetheless, it turned out great! Not too sweet and not too moist. Just perfect.


2 cups of fresh pumpkin puree (see Pie Pumpkin blog post for instructions) OR 1 can of pumpkin puree

4 eggs

¾ cup olive oil

2/3 cup water

1 ½ cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  3. Stir the dry ingredients into the pumpkin mixture until just blended.
  4. Grease the loaf pans with olive oil.
  5. Pour mixture into the prepared pans.
  6. Bake for about 50 minutes in the preheated oven.
Makes 2 loaves of bread.

Wednesday, October 13, 2010

Celebrating my German Heritage: Glühwein

Level: Super Easy!

Deemed a popular beverage around the world , Glühwein (German), grzane wino(Polish) , vin brulé (Italian), vin chaud (French), Glögg (Swedish), Mulled Wine(English) is an excellent cure for pre-holiday fever. Typically it's consumed around Christmas time, but then's October...and it's cold outside, so those seem like good enough reasons to whip up a batch.


1 large orange
3 cinnamon sticks
13 whole cloves
1/4 cup honey
1 bottle red wine (red table wine or a bottle of merlot)


  1. Gently zest the orange . When finished zesting, slice the orange.
  2. In a large (non-aluminum) pot, combine the orange zest, orange slices, cinnamon sticks, cloves, honey and wine.
  3. Without boiling the mixture, simmer on low heat for about 25 minutes or until hot. Taste and add more honey if necessary.
  4. Strain and serve.