Pumpkin Fudge adorned with Heath Bits

Bring it on!! It is officially Holiday time in this household. My mom’s visit was awesome and the lovely Miss Indigo is now outfitted for a southern California Winter (laugh if you must). Something that I “outfitted” the family in is extra pounds…I mean um fudge!







INGREDIENTS

• 2 tablespoons butter
• 2 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1 cup white chocolate chips
• 7 ounces marshmallow creme
• 3/4 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 package heath bar bits



DIRECTIONS


1. Line a round cake pan with aluminum foil and a circle of parchment paper on the bottom. Place the Heath Bits on the bottom of cake pan and set aside.







2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.







3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.







4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into pie slices. Store in a cool, dry place.



This stuff is just plain lovely & I do hope you can enjoy!

A Feast for the Eyes, Halloween Style!

This post is a collection of the fun we had at the Bates Nut Farm Pumpkin Patch, and a list of some top notch horror films in my opinion. I sort of love the genre of horror but really great ones are pretty rare, I also don’t happen to be friends with anyone willing to watch them with me…so I am on my own there!







THE DESCENT

A caving expedition goes horribly wrong, as the explorers become trapped and ultimately pursued by a strange breed of predators







WOLF CREEK

Stranded backpackers in remote Australia fall prey to a murderous bushman who offers to fix their car, then takes them captive.







HIGH TENSION

Two college friends, Marie and Alexa, encounter loads of trouble (and blood) while on vacation at Alexa's parents' country home when a mysterious killer invades their quiet getaway.







28 DAYS LATER

Four weeks after a mysterious, incurable virus spreads throughout the UK, a handful of survivors try to find sanctuary.






THE EXORCISM OF EMILY ROSE

A lawyer takes on a negligent homicide case involving a priest who performed an exorcism on a young girl.






GINGER SNAPS

This film uses werewolfism as a metaphor for puberty. One of the Fitzgerald sisters, suburban goth girl outcasts, gets bitten by something in the woods (and it ain't a neighborhood dog).






SILENT HILL

A woman goes in search for her daughter, within the confines of a strange, desolate town called Silent Hill. Based on the video game.







SIGNS

A family living on a farm finds mysterious crop circles in their fields which suggests something more frightening to come.






FRONTIERS

A gang of young thieves flee Paris during the violent aftermath of a political election, only to hole up at an Inn run by neo-Nazis






HAPPY HALLOWEEN MOVIE WATCHING!

Cinnamon Spiced Turkey Soup

Hi All, there might be a slight lull is posting in the coming week. My mom is in town and I simply must devote her, my full daughter attention.



My mom lives in a really quiet town in Ohio, when I visit I am transported back into a small town atmosphere. In my visit to Ohio there was so much nature it hurt, in fact I counted over 42 dead animals on the side of the road on our trip home from the airport. I realize that might be grotesque info to some, but here in San Diego I NEVER see dead animals…I was in shock perhaps!







Now that I have steered off course (and perhaps lost the ole appetite), let us talk about a favorite soup I am bringing back. Way back in march in the beginning..not of the universe but the beginning of this blog (Just in case there was confusion) I posted this fab recipe for Turkey Soup…Over 12 pots later I think I would like to share it again.



I would also like to wish you all a fun & festive Halloween week, just in case we don’t see each other for a week or so.







INGREDIENTS

1 Onion, finely chopped
4 cloves of garlic, minced
1 ¼ pounds ground turkey
8 oz of canned green chili peppers, chopped
1 tbs cumin
1 tbs dried oregano
1 tsp cinnamon
1 tsp cayenne pepper (based on the heat you want!)
(3) 15 oz cans of white beans, 1 should be pureed
4-5 cups of chicken broth
2 cups of shredded Monterey jack cheese
2 tbs Cornstarch
1 cup of cooked instant white rice


DIRECTIONS


In a large pot over a medium high heat brown your turkey, onion, and garlic together. Add the chili peppers next then all of the spices and let cook another 3-4 minutes. Next comes the beans, you will want to add the 2 cans of whole beans drained and the pureed beans from the 3rd can. After that you can add in your chicken broth (mixed in with 2 tbs cornstarch), cheese & cooked rice. Let this come to a simmer, and…enjoy!


It just gets better and better! Truly a STAR Soup!

Gingersnap Tart with Pumpkin Pastry Cream

OK guys…this is my first recipe from scratch. From the vessel to the cream..so that makes me a recipe mother! Best thing is this little tart will not wake you up at night, except for the cravings!


TOOT TOOT, that’s me…tooting my horn.




INGREDIENTS FOR CRUST

2 cups crushed Gingersnaps
1 -2 cups of oatmeal
1 stick of butter, melted


INGREDIENTS FOR PUMPKIN PASTRY CREAM

1 1/3 cups whole milk
2/3 cup pumpkin puree
1 tsp pumpkin pie spice
¼ tsp cinnamon
1/2 cup + 1 tbsp sugar
2 large eggs
4 tbsp unsalted butter
1/4 tsp salt
3 tbsp cornstarch
1 tsp vanilla extract



DIRECTIONS

For crust:






Preheat oven to 350°F. Finely grind/crush gingersnaps. Add melted butter and blend until crumbs are evenly moistened. Next pour in oatmeal until the mix can hold a shape and is not overly moist.







Press mixture over bottom and up sides of 9-inch-diameter tart pan. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, you might also notice the center develops a little heart beat (don’t worry it will set up, just check frequently to prevent burning) 25-45 minutes. Cool completely.







For Pastry Cream

Pour the milk, puree, pumpkin pie spice, and cinnamon into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally. Meanwhile, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.







When the milk is ready, slowly drizzle about 1/3 of the hot milk into the egg mixture, whisking continuously. Pour the egg-milk mixture back into the hot milk and continue whisking until the custard is as thick as lightly whipped cream, about 2 minutes. The mixture must come just to the boiling point. Remove from heat and immediately pour through a sieve into a bowl. Stir in the vanilla extract & butter. Let this cool for 10 minutes & then place plastic wrap directly touching the cream. Chill in refrigerator.






Assembly

Pour pumpkin cream into the tart and spread with a spatula, top with a few crushed gingersnaps. Refrigerate for a few hours to set up.


Hmmm now what should I name my little baby…How about Gone? Cause that’s what it is.

Sharing is Caring...

Chef Dennis at More Than A Mount Full has tagged a few bloggers to answer some questions and share a wee bit about themselves…What a perfect way to change things up but still share some super simple recipes that have been waiting for their day in the spotlight.


1. If you could eat anything without any health repercussions or guilt, what would your meal be? After my little one has drifted to sleep (she having enjoyed her perfect meal of chocolate milk), I wish with all my heart that I could share a hefty plate of cheese and chocolate with my husband. Between bites I would wash that down with a Sauvignon Blanc for me and a Blended Red of some sort for him…his choice!







2. If you could meet anyone living or dead who would it be and why?
If I could meet anyone that person would be alive, it would be my dad. He has fallen on some hard times (we live far apart) and I think the trip would do him some good.


3. Why did you start blogging and what did you expect when you started? I made a resolution ….yes a New Year’s resolution to start cooking. Rice-A-Roni is about as fancy as I got. If I made anything from scratch it cost a pretty penny due to lack of spices & ingredients…Not so anymore, now this blog is morphing me into a great teacher for my daughter and supplying the guys at my hubbies plant with tons of sweets….can you say brownie points?








4. What is the one book you could read over and over again?
That would be the bible, it is the most perfectly beautiful book I have ever read...after that would be period pieces.


5. If you could travel anywhere, where would it be? Wine tours is my top choice, Argentina…and then Croatia as I recently learned I am 25% Croatian.


6. If you could have a TV show on the Food Network what would it be? Is it wrong to want a show where I review all the great restaurants in my city, and then base parties off those experiences (recreating dishes)….ok so basically I want free food and to party..DOH








7. What was the best meal you ever had?
This is a tough question. In all honesty any date night with my husband is wonderful. One of our last meals we enjoyed a trio of Filet's topped with Peppercorn demi, oscar, bleu cheese crust. We enjoyed each bite paired with various Vodka’s from around the globe. It was so much fun.


8. Who has the greatest influence on your love for food and learning to cook? The only two people on earth I am in need of impressing with not only food but LOVE…and you can find lots of LOVE in food!







I guess I need to tag people now, feel free to ignore (I know we all have a certain aesthetic we like to keep on our little bloggies) – However if you would like to answer the above questions and then blog them…


The first blog I ever LOVED was SUGARCRAFTER
Jenn who has one cat she named “Savage Beast”
Her SUGARED CINEMA is fabulous at Three Baking Sheets to the Wind
Pam at For The Love Of Cooking is so very organized with those ingredient shots
Get FUN and FEARLESS in Beantown, A girl who never stops cooking & exploring

Brie with Honey and Pomegranate

Let the countdown begin, my mom will be arriving in about seven days and I couldn't be any happier.….unless this happens to be sitting in front of me!


I am a CHEESE LOVER – WINE LOVER – SWEETS LOVER…I have lots to consider when it comes to a late afternoon snack or a very late evening one. This fits the bill, we have our Cheese and Sweets – paired with a lovely wine of your choice and well...


YOU ARE GOLDEN






INGREDIENTS

1 Wedge of Brie
2 tbs Honey
3 tbs Pomegranate Arils


DIRECTIONS

Do you like your brie hot or cold? Bake or microwave if you like then drizzle with honey and arils. Serve with a cracker of your choice & a nice glass of wine.


So spice up your evening already ! ! !

Double Baked Cookie Accident

Today I planned on making a wonderful little post that talked about these wonderful little things called double baked cookies…however I must confess they were NOT supposed to be double baked.. If someone (not naming names here) could have baked them all the way the first time these texturally satisfying cookies would have never been born. I happened to bake these cookies in a loaf pan, let them out of the oven to rest, the middles collapsed as I got hooked into watching Teen Mom. Thanks MTV.


And here they are.






INGREDIENTS


• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips







DIRECTIONS


Pre-heat your oven to 350.


In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by golf ball sized spoonfuls on to lightly greased cookie sheet.



Bake these bad boys for just 6-8 minutes…only about half way then remove from oven to cool for a few minutes. Once you are able to touch work the dough in to a ball. The ball will be made of half baked cookie and half raw dough. The melted chocolate chips make it very easy to re-work. Make large golf ball sized cookies, press down with fork (dip your fork in cold water so the cookie does not stick) I also used my fork to even the edges out. Place on cookie sheet.


Bake for another 6-10 minutes or until browned, remove from oven and cool on the pan.


I topped mine with vanilla ice cream and extra chocolate chips. So if you ever find yourself with a pile of half baked cookies by accident …double bake them jerks.

Lemon & Cranberry Scones

Knock Knock - who's there? Lettuce... Lettuce who? Lettuce in and we'll tell you!


I found it - I found it, now it wasn’t really hiding or anything but to find a perfect recipe takes some leg work and elbow grease. This is just a really great scone recipe, texturally it is awesome and ta’boot these little guys lasted over a week.

INGREDIENTS

• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup butter, chilled and diced
• 1 cup dried cranberries
• 1/3 cup white sugar
• 1 grated zest of one Lemon
• 1/4 cup chopped walnuts
• 3/4 cup heavy cream
• 1 egg







DIRECTIONS


1. Preheat oven to 375 degrees

2. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.

3. In a separate bowl, toss cranberries with sugar; add to flour mixture along with Lemon Zest and nuts. Mix lightly.

4. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6-8 wedges. Place scones on a parchment lined baking sheet.


5. Bake in preheated oven until golden brown, about 20 minutes.

Peach & Blueberry Pie

Pies are lovely little things, simple and loving creatures. They are what the home cook bakes over the weekend for her family, they are eaten in the evening with a glass of white wine, outside, taking in the last of daylight. What a nice picture I have painted while I am sitting here stuck in my cubicle at work…ah to dream.



Pie, will you marry me? And pie, if you won’t marry me can we at least have a few dates in the next couple of months? WORD







INGREDIENTS


2 Pie Crusts (this recipe makes 3, that leaves one for your next pie)
4 Large Peaches, skinned – medium dice
1 pint of blueberries
½ cup of sugar, this makes a medium sweetness pie
½ tsp cinnamon
¼ tsp nutmeg
2 tbs butter
3 tbs cornstarch
½ Lemon, juiced
1 egg beaten, with one tbs of water
Turbinado Sugar for dusting the lattice



DIRECTIONS


Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch. Brush bottom with a little bit of your egg glaze.







Toss the fruit with the sugar, lemon, and cornstarch, cinnamon, nutmeg. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough and cut into strips, weave a nice little lattice.







Brush with your egg glaze, then dust with turbinado sugar. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the lattice, 50 to 70 minutes. Cover the edges with aluminum foil if they brown too fast.


Remove from oven and let this bad boy rest for at least 4 hours – it sets up real nice and in this particular recipe the juice is very very minimal…as you can see!







Now, go love a pie for heaven’s sake.