White Chocolate Pumpkin Spice Fudge


One of my all time favorite fall treats from Disneyland is their Holiday Pumpkin Fudge. I have come up with a recipe that is pretty dang close. Made with real pumpkin, white chocolate and pumpkin pie spice, this tasty treat might just transport your tastebuds to the happiest place on earth!~Amy

White Chocolate Pumpkin Spice Fudge

1 cup sugar
1/2 cup brown sugar
6 tbsp butter
1/3 cup evaporated milk
1/4 cup pumpkin purée
1 tsp pumpkin pie spice

16 large marshmallows
1 cup chopped white chocolate
1 tsp vanilla

Line an 8×8 baking pan with a strip of parchment or foil and spray lightly with cooking spray.

In a medium sized saucepan, place sugars, butter, milk, purée, and spice. Stirring over medium high heat, bring to a boil. Cook until mixture starts to reduce and comes to a soft ball*, 240 degrees.

Turn heat to low and add marshmallows, stirring until dissolved. Remove from heat and add white chocolate, stir until melted. Stir in vanilla, and pour into prepared pan.
Cool. Cut into squares, thin bars or cut with a small cookie cutter.
Store in covered container.

Recipe by Amy Richardson

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Spooky Sparkly Spritz Cookies


These tasty little melt in your mouth cookies will have your little spooks craving for more! ~Amy

Spooky Sparkly Spritz Cookies

Cookies:
1 cup butter, at room temperature

1/2 cup powdered sugar

1/2 tsp vanilla

1/2 cup corn starch

1 1/4 cups flour
Frosting

Large crystal sugar, black and silver

Heat oven to 350 degrees
With an electric mixer, beat butter. Add powdered sugar and beat again, scraping down the sides as necessary. Add vanilla, and mix thoroughly. Add cornstarch and flour, and mix on low. Blend well.
Place dough into cookie press and press close together onto cookie sheet. Bake for 12-14 minutes. Glaze with frosting and sprinkle with crystal sugar while still warm.

Vanilla Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla
With an electric mixer, beat butter and 2 cups of the sugar until smooth.

Add vanilla, beat on high. Add remaining sugar and beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipes by Amy Richardson

Monster Mocktails



These spooky sippers are sure to give a sweet little scare to party goers of all ages! ~Amy

Monster Mocktails

~The Cransylvania Twist~

Cranberry Juice

Strawberry SOBe

Red Gatorade

Crushed Ice

Black sugar

Black and white striped Straws

Glasses

Karo syrup

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into black sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and the black sugar from rim will give it a cool effect. Add straw and serve.

 

~The Yummy Mummy~

 

SOBe Piña Colada

White Gatorade

Sprite

Crushed ice

White sugar

Striped straw

Dry ice

Glasses

Karo syrup

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into white sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Add a small piece of dry ice, it will give it a cool effect. Add straw and serve. ( Let the dry ice evaporate before consuming.)

 

~The Dirty Werewolf~

 

Cream Soda

Diet Root beer or

Diet Coke

Coconut foam*

Crushed ice

Raw sugar

Karo syrup

Glasses

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into raw sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate, top with coconut foam. Add straw and serve.
* to make coconut foam, whip 1 cup whipping cream with 1 tablespoon Coconut Syrup or 1/4 cup confectioners sugar and 1/2 tsp coconut extract

 

~The Creepy Colada~

SOBe Piña Colada with added neon green food coloring to desired color
Green Gatorade

Key Lime Soda

Crushed Ice

Green rock candy swizzle stick

Purple sugar

Karo syrup

Glasses

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into purple sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and it will give it a cool effect. Add straw and serve with swizzle stick.

Recipes by Amy Richardson

Hot Spiced Cider Affogato with Salted Caramel Gelato


This is my autumnal twist on this classic Italian dessert drink. A lovely way to end any occasion! ~Amy

Hot Spiced Cider Affogato with Salted Caramel Gelato

Recipe:
Spiced Cider*
Salted Caramel or Vanilla Gelato

Spiced Cider:

2 quarts apple cider
1/4 cup brown sugar
1/2 orange cut into wedges
1-2 cinnamon sticks
Dash of nutmeg

Place all ingredients in a large saucepan, bring to a simmer. Remove from heat and let set 5 minutes. Remove wedges and cinnamon sticks.

Pour cider into glasses top with gelato, and serve immediately. Garnish with a cinnamon stick if desired.

Recipe by Amy Richardson

Black and White Chocolate Drizzled Pastry Twigs


This tasty little treat will have you have you reaching for another, and another, and maybe one more! Tiny twists, caramelized Nutella, with a white chocolate drizzle? Simply satisfying! ~Amy

 
Black and White Chocolate Drizzled Pastry Twigs

1 sheet puff pastry, thawed
Nutella
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of Nutella over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

~An Elegant Fondue Party for Six~ “Autumn Evening in Vermont”


What a beautiful time of the year, the leaves turning, and a crispness in the air. A perfect setting for an intimate gathering, with the ever wonderful cheese fondue as the centerpiece! Enjoy this easy and delightful menu, as you gather together for conversation, a little music, and a fall themed fondue!

Each guest will feel special with these beautiful little hand written place markers, set with a ribbon tied skewer.

With a beautiful piece of marble as your serving station, you can place any assortment of fruit, bread, meat, or what ever you like directly on the marble. It keeps it chilled and looks spectacular.

Happy entertaining! ~Amy

~An Elegant Fondue Party for Six~
“Autumn Evening in Vermont”

Party Menu:

Honey Cider, Vermont Cheddar Cheese Fondue:

1 cup Honey Crisp Cider, or other pressed apple Cider
2 tsp honey

1/2 pound Vermont white cheddar cheese, grated
1/2 pound Jarlsburg cheese, grated
2 tbsp cornstarch

Heat cider over medium high heat in a fondue pot to a boil.
Add honey.
Toss together cheese and cornstarch.
Decrease the heat to low and add cheese mixture, about 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Makes about 3 cups

Recipe by Amy Richardson

Fruit:
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes

Meat:
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced

Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.

Drinks:
Sparkling Spiced Cider, R.W. Knudsen

Desserts:
Maple Glazed Pumpkin Cream Cheese Twists*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*

Product info:
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
https://m.crateandbarrel.com
Bed Bath and Beyond:
https://m.bedbathandbeyond.com/m/product/swissmar-reg-lausanne-11-piece-copper-fondue-set/1014727353

Marble slab and name tiles:
Contempo SLC
3732 South 300 West
Salt Lake City, Ut
84115

*Additional recipes can be found on
http://www.greattastebuds.wordpress.com

By Amy Richardson

Dark Chocolate Sea Salt Caramel, Creme Brûlée!


I love this dessert!!! Chocolate, caramel, and custard? An utterly divine combination! ~Amy

Dark Chocolate Sea Salt Caramel, Creme Brûlée!

Custard:

4 egg yolks
1 egg
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces

Heat oven to 325 degrees

Place 6 small ramekins into a baking pan. Set aside.

Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.

In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.

Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.

Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.

Sea Salt Caramel:
Sugar
Sea Salt Flakes

To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.

Makes 6 servings

Recipe by Amy Richardson