31 for 21: Pumpkin Sweets Recipe Round-Up

Hello, Fall! I know you got here on September 22, but I'm just getting up to date on things. I mean like, I just got a Facebook account. And I just started blogging on a regular basis again. I'm glad for 31 for 21, because it makes it so that I HAVE to blog everyday.

So to jump start the fall baking goodness, here are my favorite pumpkin recipes - and they're sweet ones, of course, 'cause that's how I roll. Hey, sugar is fun to play with! (and eat, unless you're like me and and don't eat it anyway . . . I make it for my family, including that sweet little boy I told you about a couple days ago. He has food allergies, so I make treats for him.)

Pumpkin Bread is a classic. This is a very good family recipe, moist and sweet. Let me tell you, tho, this recipe doesn't make pretty looking bread, but that doesn't matter really. I all goes the same way, right?
Pumpkin Buckle has some funky layer things going on here, but it bakes up to a hit with the family. It's a custard-like thing.
Pumpkin Butter would be good on pumpkin bread, or if you want just eat it with a spoon! Hey, guess what? It's a crockpot (slow cooker) recipe! Can't be much easier than that! Don't let any of that pumpkin go to waste.
Pumpkin Carrot Spice Muffins with Orange Glaze were some nice muffins. They turned out fluffy and stayed together even though they're made with mostly oat flour.
Pumpkin Impossible Pie is a crustless pie, that's what "impossible" means here. Whatcha do is add some flour to the pie batter, and bake to perfection! For that crunch, just add some nuts to the top.

Pumpkin Marshmallows are fluffy, sweet and spicy while being free of eggs, corn syrup and other allergens. Good for hot cocoa, toasting and fun!

Pumpkin Pudding for some spicy, thick and creamy goodness. Eat it warm or cold, in a bowl or a pie shell, for breakfast or dessert - your choice!
PumpkinSnap Cookies is what happened when I crossed gingersnaps and pumpkin. Crispy, crunchy, snappy bottom-of-a-glass spice cookies. These are not the typical soft pumpkin cookies.
Pumpkin Spice Fudge was nice and smooth. That's one you probably haven't hear of, huh? I probably should re-do that recipe, though, to see if I could eliminate the corn syrup.

Remember these recipes when the pumpkin goes on sale! All 9 of them - bread, buckle, butter, muffins, pie, marshmallows, pudding, cookies and fudge - have real pumpkin in them.

Alrighty, I hope you enjoyed reading this and I hope fall baking and creating is a success for you!

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 31 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Unwasted Homemaking @ Don't Waste Your Homemaking
Tempt My Tummy @ Blessed With Grace
Wheat-Free Wednesdays @ Anne-Marie Cain
Allergy-Free Wednesdays @ The Tasty Alternative & 6 other blogs
Gluten Free Fridays @ Vegetarian Mamma

Super Good, Super Simple Fudgy Chocolate Brownies

I am reminded again that great things often come from a simple, easy recipe. Brownies from scratch that are just about as gooey and fudgy as the glutened box kind - but easily dairy and gluten-free. Made with common ingredients.

Beat together oil, cocoa, sugar, eggs and flour. Pour it into a pan and bake for about 25 minutes. Cut and eat some rich, chewy, chocolatey-ness (chocolatey-mess?). Want some special extra-dark? Use dark cocoa powder for some ultra chocolate craziness!

Side note: I wonder if it would work - coconut oil, cocoa, honey, eggs, coconut and/or almond flour?!? Maybe I should try that, so my sugar-and-grain-free followers aren't offended ;).

But, for now, the best attempt at brownies for me . . . 

Fudgey Chocolate Brownies (Gluten, Dairy, Soy*, Corn-Free)
Hanunyah Creation

1 cup oil
1 cup cocoa
2 cups sugar
4 eggs
1 1/3 cups flour

1. Preheat oven to 350 degrees F.

2. Beat together all ingredients. Pour into a 9x13" pan**.

3. Bake for 25 to 35 minutes, depending on size of pan.

Notes:
*It is up to you to be sure that what kind of oil you use is soy-free, if that is an allergen in your house.
**Depending on how thick you want your brownies to be, you may use different sizes of pans. Just know that the smaller the pan, the longer the baking time.

These would be great for parties, gatherings, or a simple weeknight dessert. This may also be used as a base recipe for other ideas, such as cream cheese swirl brownies, brownie bread pudding, etc.

NOTE:

Feel free to share this recipe (and any others), as long as you leave a link back to my blog. THANKS!

~ Hanunyah

Linked to Thrifty Thursday @ Thrifty 101, Whatever Goes Wednesday @ Someday Crafts

Quiet

No recipe for you today, but I'm hoping to get my blog design finished soon. While my blog rests, I hope you enjoy the winter days and maybe make some chocolate fudge and marshmallows (hey, hot cocoa on a stick? ;) ).

~ Hanunyah

Chocolate Fudge

The Gluten-Free Homemaker's monthly theme for December is chocolate, in particular chocolate fudge. So, to fit the theme, I remembered this recipe. I pulled it from deep in the archives, and made my little brother some chocolate fudge.

In the new goat milking barn!

But this time, this five-ingredient fudge is made with water instead of milk - perfect for anyone with a dairy allergy, or for us since the goats' milk drops in quanity in the winter. It's sooo simple and perfect. Silky Smooth. Rich and Chocolat-ey. Easy at the drop of a . . . thermometer. Or not. You don't need a thermometer. Just boil it five minutes at medium heat. If you want to be sure, drop some boiling sugar into super-cold water - if it easily forms a ball while in the cold water, but flattens once removed - you're done . . . or at least until your arm gets a good workout (don't feel like beating fudge? Oh, I'm sorry. Maybe you have a hand mixer? That'll do you a wonder).

Oh, yeah. Fresh-from-the-udder rich 'n' creamy goat milk with chocolate fudge? No problem for my mama!

So, you ready? Not too hard, right? If this recipe is like me speaking chinese to you, then you may e-mail me at h2 (at) gotdownsyndrome (dot) net for help.

Chocolate Fudge (Gluten-free, Dairy-free, Corn-free)
Adapted from Cocoa Fudge

2 cups sugar
1 cup water*
1/2 cup cocoa
1/4 cup lard
1 teaspoon vanilla (optional)


1. Combine the water, sugar and cocoa in a large saucepan (it boils up very high, so at least 4-quart. You don't want a sticky mess all over the stove like I had - so play it safe). Mix well. Bring to a boil over high heat; then lower the temperature to medium. Cook until it reaches soft ball stage (235 to 245 degrees). (I use a candy thermometer, or you could use the cold water test. Don't be scared - it's really not that hard. It takes about five minutes to reach the soft ball stage).


2. Remove from heat and add the lard and vanilla. Do not stir, and allow to cool for about 10 minutes or so. Beat (by hand or with a mixer) until very thick and the mixture begins loose it's shine. Quickly pour into a greased 8x8 inch pan. Let chill in the refrigerator until set.


Notes:
*I used to use goat milk, but today I tried it with water - awesome! My sister was surprised to hear I used water instead of milk.

~ Hanunyah


Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker

Caramel Sauce

You may have noticed that my last couple recipes have a brown sugar sauce in them. It is very quick, simple and easy, and would be great as a dip for apples, or maybe even over ice-cream.

Caramel Sauce (Gluten-free, Dairy-free, Corn-free)

Hanunyah Creation

1 cup brown sugar

1/4 cup goat milk

1/4 cup lard

Bring sugar and milk to a boil over medium-hight heat. Boil for 1 minute. Remove from heat and add lard. Let cool for a couple of minutes, then beat until thick. Store in the refrigerator, and warm up when ready to serve.

~ Hanunyah

Caramel Fruit Cookie Pizza

*I entered this in The Gluten-Free Homemaker's Gluten-Free Wednesdays recipe carnival. Please check out all of the great entries here!

Tonight I wanted to experiment some, but didn't really know what I wanted to make. I was looking through my recipe files, and saw a recipe for a Banana-Berry Brownie Pizza. So I figured I would make something like that recipe. But, I looked to see if we had cocoa - we are out. So I made the dough for Chocolate Chip Cookies without the chocolate chips, spread in a round pan and baked. I made up a sauce with brown sugar (because we've only had brown sugar for the last few days, and we're out of powdered sugar), then topped with a couple bananas and a peach.


This was good! They (my brothers and sisters) really liked it.

*Note: I think I'm going to do the sauce different next time. I beat it until it was the consistency of a caramel sauce, then put it on the crust when the crust was still hot, and it melted and soaked into the crust. Next time I'll try beating the sauce more until it's like fudge, then spread on the cooled crust.

Caramel Fruit Cookie Pizza (Gluten-free, Dairy-free, Corn-free)
Hanunyah Creation


Crust:
1/2 cup lard
1 cup brown sugar
1 egg
1 1/2 teaspoons vanilla or maple extract
1/2 teaspoon salt
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups rice flour

Sauce:
1 cup brown sugar
1/4 cup milk
1/4 cup lard
1 teaspoon vanilla or maple extract

Toppings:
2 large bananas
1 peach

1. Preheat oven to 350F. Combine all of the crust ingredients. Spread in a greased round baking pan (I used a stoneware baking pan, not sure what size - I think 11 inch or something around that). Bake in preheated oven for about 9 to 12 minutes, until golden brown.

2. For the sauce, combine the brown sugar and milk. Stir until dissolved, and boil for 1 minute. Remove from heat and add the lard and extract. Beat until thick. Spread over the cookie crust. Slice and arange your desired fruit over the cookie crust and sauce.

~ Hanunyah

Jell-o Fudge

This was good! Use any flavor you want. The recipe used Kool-Aid, but we didn't have any so I used jell-o and less sugar.

Jell-o Fudge

1 3 oz. package Jell-o (any flavor)

1 3/4 cups sugar

1/2 cups butter

2/3 cups milk

1.In saucepan mix and bring all ingredients to a boil.

2.Cook and stir untill mixture forms a soft ball in cold water.

3.Remove from heat beat until thick.

4.Spread in greased pan, cool and cut in about 18 pieces.

~ Hanunyah

Oranges 'N' Cream Fudge

*Featured on - The Gluten-Free Homemaker's Gluten-Free Wednesdays*

This is THE BEST fudge I have tasted!! It was sooo yummy, creamy, and dreamy. This is definately a hit - I was told it tasted like a Dreamsicle.

I created this recipe from a different fudge recipe - Peppermint Chocolate Fudge. I had the idea to use white chocolate or white almond bark instead of chocolate chips, and use some orange extract that I had on hand instead of peppermint extract. So I tried it, and as said earlier the results were great!

Oranges 'N' Cream Fudge

• 1 2/3 cups granulated sugar
• 2/3 cup milk
• 2 Tbs. margarine (or lard, shortening, etc.)
• ¼ tsp. salt
• 2 cups mini marshmallows
• 1 ½ cups (9 ounces) white almond bark, chopped (or white chocolate chips)
• 1 ½ tsp. vanilla extract
• 1 1/2 tsp. orange extract
• graded orange peel (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, almond bark, vanilla extract, and orange extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with the orange peel, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

~ Hanunyah

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

Cooked Frosting

This simple and easy frosting is cooked, cooled and then beat. There's no powdered sugar (aka confectioners', icing or 10x sugar) in this frosting. I made it today along with Basic Cupcakes, and Flourless Peanut Butter Cupcakes. I added the cocoa powder to make it chocolate.

I found this here - http://answers.yahoo.com/question/index;_ylt=AjuEVTcMaPSjF0vpUcK5e_l36xR.;_ylv=3?qid=20080227114317AABxbfm

This frosting keeps in the refrigerator, but it does set. Just take it out and put it in the microwave for a few seconds, then stir and microwave until spreadable.

Frosting (with no powdered sugar)
1 c. white sugar
1/4 c. butter (I used lard)
1/4 c. milk
1 tsp. vanilla

Stir together in a small saucepan, and bring to a boil over medium high heat. Boil for 1 full minute; remove from heat and stir in the vanilla. Place pot in a bowl of cold water, and let it cool about less than a minute. Remove from bowl of water and beat with a spoon until thick enough.

Chocolate Frosting:
Add 1 tablespoon cocoa to sugar.

Brown Sugar Frosting:
1/2 c. white sugar
1/2 c. brown sugar

31 for 21 Blog Challenge!

Vanilla Goat Milk Fudge

I got this recipe from a book called "Goats Produce Too!". Since we raise and milk goats, and my DS brother can't handle cow dairy, goat milk is what we use for everything. But, you may be able to use regular store-bought cow milk, I don't know, just experiment. The recipe said to beat it by hand, but I beat it with an electric mixer. I used a 9x12 pan instead of an 8x8, because it's a lot of fudge.

Vanilla Goat Milk Fudge

3 c sugar

1/2 c light corn syrup

1 1/2 c goat milk

1/2 c butter or margarine

1 tsp vanilla extract

1/2 c chopped nuts (optional)

Combine sugar, corn syrup, and milk in a large saucepan. Cook over medium high heat until mixture comes to a boil. Reduce heat and boil gently until it reaches the soft ball stage. Stir often to keep it from sticking. When ready remove from heat. Add vanilla, butter, and nuts if desired. Beat by hand until thick. Pour into buttered 8 x 8 inch pan. Cool and cut.

31 for 21 Blog Challenge!

White Lime Fudge

This was different, but actually pretty good. If I make it again, then I'll probably make it without the nuts.

This recipe has 3/4 cup milk, so don't use too small of a pan.

White Lime Fudge
2 tablespoons butter or margarine
2 cups sugar
3/4 cup milk
grated lime peel of one lime
3/4 cup chopped pecans

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover and boil one minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236F. Cool to 110F about 45 minutes. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well greased 8 by 8 by 2 inch pan. Cool and cut into squares.

Yield: about 1 pound

Cocoa Fudge

Update 12-17-11: This recipe was good, but I like the new one I created much better. You may see the new recipe here.

I coated the bottom of an 9x12 pan (I think) with colored mini marshmallows (after I sprayed it with Crisco). I didn't use the vanilla. I used an electric mixer to beat it, and even then it took a little while. I think the only way I would beat it by hand is if I had several helpers to take turns beating. I think I am going to beat it longer next time, because it wasn't very thick. I poured the fudge over the marshmallows.

But, everyone liked it, and there were only about 5 pieces left the next day!

But, let me warn you. Make sure you use a big enough pot because of the amount of milk in this recipe. You should probably use at least a 4 quart saucepan. I tried to make this recipe months ago, but I used to small of a pot and it boiled over and became a sticky mess.


Cocoa Fudge
3 cups of sugar
1 1/2 cups of milk
2/3 cup of cocoa
1/4 cup margarine or butter (1/2 stick)
1 tsp vanilla
Combine the milk, sugar and cocoa in a saucepan big enough so that the mixture does not boil over. Mix well to be sure all the cocoa is absorbed. Cook on high constantly stirring until it boils; then lower the temperature to medium. Cook until it reaches soft ball stage. Add the butter and vanilla. Do not stir. Allow to cool for 10 minutes or so, then stir, stir STIR until it gets thick and looks like wet cement. Immediately pour onto a buttered dish and chill.

Chocolate Chip Peanut Butter Fudge

I made this by making a batch of Easy Peanut Butter Fudge, and putting chocolate chips on top after putting it in the pan. People said it tasted like Reese's.