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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Pumpkin Maple Creme Brûlée


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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


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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

Maple Glazed Pumpkin Cream Cheese Twists


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Well, I am officially moving into Pumpkin season! Flaky pastry, filled with pumpkin butter, cream cheese and topped with a delicious maple buttercream drizzle, everything good!~Amy🍁

Maple Glazed Pumpkin Cream Cheese Twists

2 sheets puff pastry
Pumpkin butter, purchased
Whipped cream cheese

1 egg+1 tbsp milk, beaten together

Coarse sugar

Maple Glaze:

4 cups confectioners sugar
1/2 cup butter, room temperature
1/4 cup milk
1 tsp vanilla extract
1/4 tsp maple extract

With an electric mixer, beat butter, 2 cups of the sugar, and the milk until smooth. Add remaining sugar and best in high. When well blended, add extracts and beat until light and fluffy. Set aside.
(Thin if necessary to drizzle. Store remaining frosting in a covered container in refrigerator.)

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

On lightly floured board, roll sheet into a rectangle. Cut in half lengthwise. On one half spread a thin layer of cream cheese, top with a thin layer of pumpkin butter. Place the remaining of dough on top Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for about 15 minutes or until golden brown. Drizzle with glaze and cool completely.

Makes 32
5 inch twists

Recipe by Amy Richardson

Pumpkin Spiced Churros with a Maple Cream Dipping Sauce


A fun harvest twist on the classic Mexican churro! Pumpkin spiced, rolled in sweet sugar and dipped in a delicious maple cream sauce!  ~Amy

A fun harvest twist on the classic Mexican churro! Pumpkin spiced, rolled in sweet sugar and dipped in a delicious maple cream sauce! ~Amy

Pumpkin Spiced Churros with a Maple Cream Dipping Sauce

Churros:

1/2 cup butter
1 cup water
1/4 tsp salt
1 3/4 cup flour
1 tsp pumpkin pie spice, Williams Sonoma
4 eggs
1/4 cup pumpkin puree
1/2 tsp vanilla

3/4 cup sugar
1/2 tsp pumpkin pie spice

In a medium sized bowl whisk together flour and pumpkin pie spice. Set aside.

In a medium sized saucepan, bring water, butter, and salt, to a boil. When boiling, add flour mixture all at once. Stir over heat until dough forms into a ball. Set aside to cool slightly, 7-10 minutes. With a wooden spoon or the paddle attachment on an electric mixer, beat in eggs one at a time until dough is smooth. Add in vanilla, and pumpkin. Mix well.

Place sugar and pumpkin spice into a paper lunch sack. Shake to mix. Set aside.

Heat oil in fryer, or deep pan to 350 degrees.

Line a baking sheet with parchment paper. Spray paper lightly with cooking spray.

Fit a 14 or 16 inch piping bag with a large open star tip* Place batter into bag.

Pipe 2 1/2 inch stripes of dough onto prepared baking sheet.

Drop dough into hot oil. Cook for about 4 1/2 minutes turning to brown evenly. When golden brown, drain fritters to remove excess oil, then roll in sugar to coat.

Serve with maple cream dipping sauce.

Makes about 2 dozen servings

Maple Cream Dipping Sauce

3/4 cup maple syrup
1/3 plus 2 tablespoons heavy cream
1 1/2 tbsp butter

Combine all ingredients in a small saucepan. Over medium heat bring mixture to a boil. Sauce thickens as it cools..
Makes about 1 1/4 cups

Recipes by Amy Richardson

*Wilton 8B open star tip

Pumpkin Spice And Triple Chocolate Homemade Marshmallows


My daughter is the innovator of this recipe, an expert at marshmallow making. These are fantastic in a cup of cocoa, or just for snacking! ~Amy

My daughter is the innovator of this recipe, an expert at marshmallow making. These are fantastic in a cup of cocoa, or just for snacking! ~Amy

Pumpkin Spice Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
3/4 tsp pumpkin pie spice

1/3 cup cornstarch
1/3 cup powdered sugar

In a small bowl, mix together powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with about some of the cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the remaining powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline Richardson

Triple Chocolate Chip Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar

1 cup mixed semi sweet, dark, white, or milk chocolate

In a small bowl, mix together powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with some of the cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Stir in chocolate pieces. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline Richardson

Pumpkin Chocolate Fudge Layered Ice Cream Cake


Pumpkin Chocolate Fudge Layered Ice Cream Cake

I have come up with an easy and delicious dessert that can be a great alternative to traditional Thanksgiving pies! P.S. I LOVE THIS FUDGE SAUCE ~Amy

Pumpkin Chocolate Fudge Layered Ice Cream Cake

1 loaf pumpkin pound cake, homemade or store bought, cut into 1/4 inch slices, then halved
1 quart pumpkin ice cream, softened
1 quart vanilla ice cream, softened
1 Chocolate fudge sauce recipe*

To assemble:
Lightly spray sides of a tall 7 inch spring form pan, or 8×8 square baking pan, with cooking spray. Line sides with of pan with parchment or wax paper, gently pressing into place.

Place one thin layer of cake into e bottom, filling in gaps. Spread 1/2 inch layer of pumpkin ice cream over cake. Spread a layer of fudge sauce over the top, gently pushing to the edges. Repeat with cake and vanilla ice cream until layers are complete, finishing with fudge sauce. Cover with foil and freeze until ready to use.

To serve:
Remove from freezer, let sit for 5-10 minutes until it is easy to slice. Serve with additional fudge sauce and whipped cream if desired.

Recipe by Amy Richardson

Chocolate Fudge Sauce:

1/2 cup butter
7 oz milk chocolate, broken into pieces
1 oz Ghirardelli unsweetened chocolate
1 cup sugar
1 cup evaporated milk
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipe by Amy Richardson