Pumpkin Maple Creme Brûlée


Pumpkin and spice takes this classic dessert to a new level. A perfect ending to your harvest festivities! ~Amy

Pumpkin Maple Creme Brûlée

4 large egg yolks
1/4 cup brown sugar

1/4 cup maple syrup
1/2 cup pumpkin purée
1/2 tsp vanilla
1/4 tsp pumpkin pie spice
1 cup half and half, or cream

Raw sugar

Sweetened Whipped Cream

Heat oven to 325 degrees

Place 6 small ramekins into a 9×13 inch baking pan

In a medium sized bowl, whisk egg yolks until light. Whisk in brown sugar, maple syrup and vanilla. Add pumpkin purée and pumpkin spice. Whisk in cream and pour into ramekins.

Place in oven, pour water into the baking pan to about 1/2 inch deep. Bake for 45-50 minutes or until almost almost firm. Remove from pan and cool slightly. Sprinkle with raw sugar and torch to glaze or place under the broiler on high for about 1-2 minutes watching carefully. Serve with whipped cream if desired.

Recipe by Amy Richardson
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Pumpkin Spice Chocolate Swirled Blondies


I love blondies! This is my autumn twist on the classic cookie. Brown sugar, cinnamon, pumpkin, and swirled white, it might just be a new fall favorite! ~Amy

Pumpkin Spice Chocolate Swirled Blondies

1/2 cup butter
1/2 cup pumpkin purée
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1- 1 1/2 tsp pumpkin spice, depending on your preference
1/2 tsp coarse salt

1 cup white chocolate, milk, or semi sweet chocolate, in pieces

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 3 minutes.
Add eggs one at a time, add vanilla. Mix until well blended. Mix in pumpkin purée and beat in high. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 parchment lined baking pan. Sprinkle with white chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces, first short wise through the pan, then longwise through the dough to create a marbled effect. Bake for an additional 17-20 minutes or until golden brown.

Makes 18-24 servings

Recipe by Amy Richardson

Pumpkin Spice Pizzelle Cookies


Buttery, and so light, these delicious cookies simply melt in your mouth. Chocolate drizzled or dusted, with just a hint of pumpkin spice, these cookies are sure to become an autumn favorite! ~Amy

Pumpkin Spice Pizzelle Cookies

4 egg whites
2/3 cup sugar
2 tsp vanilla
1/2 tsp fine sea salt
1/2 cup butter, melted
2/3 cup +2 tbsp flour
1 tsp baking powder
1/2 tsp pumpkin pie spice

1-1 1/2 cups good quality white chocolate pieces

In a medium sized bowl, whisk egg whites, sugar, vanilla and salt until light and foamy. Whisk in butter. Whisk in baking powder, spice, and flour until batter is smooth.

Heat pizzelle iron to level four, place about 1 tbsp batter on to each side and bake until golden brown or light indicates. Remove immediately from iron and lay flat on cooling rack. When cool break apart and remove uneven edges. Dust either with powdered sugar, or drizzle one half with melted chocolate, and cool completely.

Makes about 2 dozen cookies

Recipe by Amy Richardson

White Chocolate Drizzled Mini Chocolate Chip Biscotti


This is my absolute, favorite recipe for Biscotti! It is a delicious variation from the traditional flavor, and is pretty much irresistible, either dipped or straight out of the cookie jar. ~Amy

White Chocolate Drizzled Mini Chocolate Chip Biscotti

2 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp kosher salt
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 cup mini chocolate chips

1/2 cup chopped white chocolate

Heat oven to 325 degrees

With an electric mixer beat butter and sugars together for 2-3 minutes. Add eggs, one at a time. Beat until light and fluffy.
On low speed add chocolate chips. Add baking powder, cinnamon, salt and flour. Mix until just incorporated.

Divide dough in half and place each half on a parchment lined baking sheet. Using lightly floured hands, form into two flat logs.

Bake until firm to the touch, about 25-30 minutes. Remove from the oven and let cool for 5 minutes.

Carefully transfer logs to a cutting surface and cut on a diagonal into 1/2 inch thick slices. Arrange slices cut side down on parchment lined baking sheets and bake for about 10minutes or until bottoms are brown. Remove from oven and turn slices over. Bake until bottoms are brown about 10 minutes longer. Transfer to a wire rack cool.
Melt white chocolate in small intervals in the microwave, stir until smooth. Drizzle over biscotti and cool completely.

Recipe adapted by Amy and Madeline Richardson from Williams Sonoma Cookbooks

Autumn Sunday Afternoon Gathering


Nothing is more lovely then spending an autumn afternoon with friends. Gathering together, enjoying good food, conversation, and friendship! ~Amy

Autumn Sunday Afternoon Gathering

Pears, Red, Bartlett
Red Grapes

Fruit dip:
Sweet Apple Spice Creme*
Caramel Sauce*

Assorted Cheeses:
Cranberry Wensleydale

Rosemary crackers,
Pumpkin Cranberry Crackers,

Cinnamon Swirl Butter Cake, purchased, sliced

Assorted Autumn Berry Maple Iced Turnovers:
Blackberry Cream Cheese*, Raspberry Pear*, and BlueberryLemon*


Apple Cider Spritzers*
Chilled Spiced Apple Cider
Chilled Perrier, assorted sparkling beverages


Sweet Apple Spice Creme:

1 container whipped cream cheese
1 cup marshmallow creme
6 tbsp vanilla yogurt
1/4 tsp apple pie spice

With an electric mixer, beat together cream cheese until smooth. Add the yogurt and the spice and beat until smooth.

Recipe by Amy Richardson

Caramel Sauce:

1 cup brown sugar
1 cup sour cream
1/2 cup butter

In a small saucepan, melt butter. Add brown sugar and cook over medium until sugar is dissolved and starts to bubble. Remove from the heat and whisk in sour cream until smooth.

Makes 2 1/2 cups

*recipes @ http://www.greattastebuds.wordpress.com

Darkly Divine Devil’s Food Donuts


These little donuts really are the devil, so good you won’t be able to resist the temptation to eat just one more~Amy

Darkly Divine Devil’s Food Donuts

Donut Batter:

1 1/3 cups flour
¼ cup brown sugar
¼ cup sugar
¼ cup unsweetened cocoa
1 tbsp baking powder
¼ tsp salt
1 egg
½ cup + 2 tbsp milk
¼ cup sour cream
¼ cup butter, melted
1 oz bittersweet chocolate, melted
1 tsp vanilla

Orange Syrup:

2 tbsp fresh orange juice
2 tbsp granulated sugar

Chocolate Ganache Icing:

½ cup heavy cream
¾ cup bittersweet or semi sweet chocolate chips
1 tbsp butter
1 tsp corn syrup
Zest of 1 orange

Decorative toppings:

Mini chocolate chips

Chocolate shavings

Chocolate sprinkles


In a medium sized bowl whisk together dry ingredients. Set aside.
In a small sized bowl, whisk together, egg and sour cream, add milk, butter, melted chocolate, and vanilla.
Mix with dry ingredients until well blended.
Pipe batter into donut pan, or donut maker and bake according to manufacturers instructions.

In a small bowl, stir together orange juice and sugar until it starts to dissolve.
Prick warm donuts, and brush orange syrup over the top half of donuts.

In a medium sauce pan, mix together, cream, corn syrup, butter and orange zest.
Bring almost to a boil. Remove from heat and add chocolate pieces. Stir until smooth.

Place sprinkles on a small baking sheet or plate.
When donuts are cool enough to handle, dip the top half into the ganache.
With ganache side down, gently press donuts into desired toppings.

Turn over and let it rest until icing has set.

Makes about 28 mini donuts

Recipe by Amy Richardson

Orange White Chocolate Ganache French Macarons


Wow your guests with this wickedly delicious confectionery! White Chocolate ganache, enhanced with fresh orange, between two French macaron cookies, a truly irresistible treat!~Amy

Orange White Chocolate Ganache French Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract (amount will differ with variations )

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Orange White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
Zest from 1 orange

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let sit for about 5 minutes. Slowly stir until smooth.

Recipe by Madeline and Amy Richardson