Chocolate Peppermint Fudge

Another fudge I made for Thanksgiving. The recipe said to use 1/4 teaspoon of peppermint extract, but I used about 1 teaspoon, and the mint was perfect. So, I changed the recipe (pasted below) to our liking. Also, I only had Mint extract, so I used that instead of Peppermint.

I got the original recipe from - http://www.grouprecipes.com/112146/peppermint-fudge.html.

Chocolate Peppermint Fudge

• 1 2/3 cups granulated sugar
• 2/3 cup milk
• 2 Tbs. margarine
• ¼ tsp. salt
• 2 cups mini marshmallows
• 1 ½ cup semi-sweet chocolate chips
• ½ tsp. vanilla extract (optional)
• 1 tsp. peppermint extract
• ¼ cup crushed hard peppermint candy (optional)

• Line a 8-inch square baking pan with foil.
• In a medium saucepan combine sugar, milk, margarine, and salt. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes (until soft ball stage). Remove from heat. Stir in marshmallows, chocolate chips, vanilla extract, and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with the crushed peppermint candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Linked to Food on Friday @ Carole's Chatter

Autumn Pumpkin Spice Fudge

This recipe is from Candy-Recipes yahoo group sent by Carolyn Ranker. I made this for Thanksgiving.

Autumn Pumpkin Spice Fudge
3 c. sugar
1 c. milk
3 tbsp. Light corn syrup
½ c. mashed cooked pumpkin
¼ tsp. Salt
1 tsp. Pumpkin pie spice
1 ½ tsp. Vanilla extract
½ c. butter

 ½ c. chopped nuts (optional)

In 3 qt. saucepan, combine sugar, milk, syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce the heat to medium, continue boiling, do not stir. When mixture heats to 232 deg. on candy thermometer (soft ball stage) remove from heat. Stir in pumpkin pie spice, vanilla, butter and the nuts. Let cool to lukewarm (110 deg. on candy thermometer). Beat until very thick and until it loses some of its gloss. Quickly, pour mixture into greased 8-inch square pan. When fudge is firm, cut into pieces.

GF Thanksgiving!

Hello! I hope you'll had a happy Thanksgiving! We had Thanksgiving at our Grandma's house.  It was fun with plenty of yummy food! I helped on the desserts. Here is a list of what I made with some other pictures. I haven't posted all the recipes on here yet, but will soon, Lord willing.

Fall-themed Lollipops: Red - Hot Cinnamon, Yellow - Lemon, Orange/Brown - Pumpkin Pie Spice. For hot cinnamon, I used a little cayenne pepper with cinnamon, and added it to the sugar syrup mixture. Lemon, I used lemon extract. And for pumpkin spice, I just added some pumpkin pie spice.

Left: Chocolate Fudge, Right: Peanut Butter Fudge.

Left to right: Chocolate Mint Fudge, GF Gingersnaps and Pumpkin Fudge, Sweet Potato Cake.

GF Gingersnaps

Chocolate Mint Fudge

Deviled Eggs

Pumpkin Bread

Cranberry sauce

Jell-o

Happy Thanksgiving!

~ Hanunyah

Pumpkin Pie

This was my first attempt at pumpkin pie, and it turned out good.

Pumpkin Pie (Gluten-free)
Adapted from Allrecipes.com .

• 1 egg
• 1 tablespoon gluten-free flour (I used 2 tablespoons)
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 1/2 cups evaporated milk (I used regular milk)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light corn syrup (you can use molasses or honey)
• 1 unbaked gluten-free pie crust

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the milk, mixing until well blended. Pour the batter into the unbaked pie shell.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Golden Granola

I can't believe it's already November 15th!! Since last month, tho, maybe that's my excuse to sit back and relax for some time :). But, with Thanksgiving coming up, and since we harvested our pumpkins, I'll probably be posting more recipes. And, just to let you know, even though I posted 31 recipes last month, I didn't run out of recipes. I still have MANY recipes!

This granola is so easy, quick, simple, yummy and different, my family really likes it. If you have a microwave it only takes about 15 minutes from start to finish. You could even whip it up in the morning if you're looking for a quick and crunchy treat. For us, it's best if I make a few batches, because it goes so fast.
       Also, it's pretty healthy. It's basically sugar-free.

Golden Granola (Gluten-free)

3 cups Quaker Oats (Quick or Old Fashioned, uncooked)

1 cup shredded or flaked coconut

1 cup coarsely chopped nuts

1/4 cup honey (I've made it with corn syrup. You could probably use other syrups too.)

1/4 cup butter or margarine, melted (I use oil)

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

2/3 cup raisins (If we don't have any on hand I make it without)

Combine all ingredients except raisins in ungreased 13x9-inch baking pan; mix well. Bake in preheated moderate oven (350 F.) 25 to 30 minutes or until golden brown, stirring occasionally; stir in raisins. Cool thoroughly; store in tightly covered container in cool dry place or in refrigerator. Serve as cereal with milk or as a snack.

Makes about 6 cups granola.

MICROWAVE OVEN DIRECTIONS: Combine all ingredients except raisins; mix well. Cook in ungreased 11x7-inch baking dish in microwave oven at HIGH 8 to 10 minutes or until light golden brown, stirring after every 2 minutes of cooking; stir in raisins.