Pumpkin Patch Chocolate Pudding – A Halloween Recipe

halloween recipe

For those of you  looking for a quick halloween recipe on short notice, or just looking to get into the (spooky) spirit, this pumpkin patch chocolate pudding is perfect! It’s a play on those dirt cups from your childhood (you know, the ones with the gummy worms), but by substituting in candy pumpkins, the recipe becomes instantly festive. You know I can’t resist a bit of chocolate, so this recipe is pure halloween evil to me! BwaHaHa.

Pumpkin Patch Chocolate PuddingPudding recipe adopted from Cup of Jo

3 cups of milk | 1/3 cup granulated sugar | 2 tbsp. cornstarch |2 tbsp. unsweetened cocoa powder | 2 egg yolks | 1/4 tsp. salt | 3 oz. semi-sweet chocolate, finely chopped | 1 bag pumpkin candy corn | 6 oreos, crushed

1. In a small bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder and salt, and well blended, whisk in the egg yolks. Set aside.

2. In a large saucepan, bring the remaining milk to a boil over medium heat. Stir frequently. When milks starts to boil, reduce the heat to low and simmer. Gradually whisk in egg mixture, stirring quickly to incorporate. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2-3 minutes.

3. Remove from heat and stir in the chopped chocolate until it is completely melted and the pudding is smooth.

4. Serve the pudding cold, with a sprinkling crumbled oreos and pumpkin candy corn to create the look of a pumpkin patch.

oreo stack halloween pumpkin recipe halloween treat

Apple Cinnamon Bundt Cake

cinnamon apple bundt cake

When this cake was baking in the oven yesterday, I (over-dramatically) thought to myself…I don’t want today to end. Our apartment smelled that good.  If it wasn’t for the mess in our living room (courtesy of Josh) that I didn’t feel like cleaning, I would have felt so domesticated.

This cake smells like Fall and tastes like heaven. And I’m hardly exaggerating. And even though I didn’t want the baking to end because of that glorious cinnamon apple delicious smell, the cake tasted even better the next day (if I do say so myself).

 Apple Cinnamon Bundt Cake…Adapted from Martha Stewart Living

Ingredients

2.5 cups all-purpose flower | 1.5 tablespoons ground cinnamon | 2 teaspoons baking powder | 1/4 teaspoon salt | 1cup (2 sticks) melted unsalted butter | 1.5 cups granulated sugar | 4 large eggs | 4 winesap or granny smith applies, peeled, cored, and diced

Directions

1. Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, and salt

2. In a large bowl, combine butter, sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, about 50 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.

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apple baking

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fall cake

Delicious Spaghetti Squash

fall recipe spaghetti squash

Ugh, I love carbs…bread, pasta, cheese, you name it. BUT, I hate the way I feel after eating them (like a guilty, bloated, 6 months food baby pregnant pigggglet). So recently, I’m all about fooling my tastebuds with healthier versions of those offensive foods. Alas, spaghetti squash! Just writing it makes me a little happy! If it looks like spaghetti, and kind of tastes like spaghetti, then it IS spaghetti, right? Spaghetti squash (*wikapedias spaghetti squash*), also known as cucurbita pepa fastigata (hmm?), contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per cup. Yaa-uhm!

Ingredients

Spaghetti squash | Marinara Sauce | Shaved Parmesan Reggiano

Steps

1. Pre-heat oven to 400 degrees.

2. Cut that giant cucurbita pepa fastigalala in half, with a really sharp knife. This take a lot of muscle. Be strong, you’ll get through it (literally).

3. Scoop out those nasty little seeds and squiggly things from the center. Drizzle with a teeny bit of olive oil, and salt.

4. Put both halves of your giant cucurby pepa-what on a baking sheet, open-side facing up, and bake for 45 minutes. Cool for 10 minutes.

5. With a fork, scoop out the spaghetti squash. It’ll form the little spaghettis all on its own. Watch the magic.

6. Plate and serve with whatever you can imagine might taste good. It will. I like marinara sauce and parmesan reggiano (and not the kind that is in the little bottle with the green lid, that you always ate in college). Another good combination: olive oil, garlic, and broccoli.

7. Bon appétit!

fall vegetablesfall recipe   fall veggies fall spaghettibest spaghetti squash

Caprese Skewers

mini appetizers

While I enjoy baking, I’m not much one for cooking. I think it’s partially because Josh and I always prefer different meals (he: red meat or pasta, me: chicken or veggies). But we share a love for dessert, and always happen to pick out the same appetizers. About once a week I treat him with appetizers when he comes home from work…something simple and bite size always does the trick. Minimal effort needed!

Ingredients

1 pint mini heirloom tomatoes | 1 bunch basil leaves | 8 ounces fresh mozzarella cheese balls | Balsamic vinegar + oil , for drizzle | 24-36 toothpicks

Directions

1. Slice the mini tomatoes in half. Slide a half tomato onto the toothpick. Fold a basil leaf in half or thirds and nestle it up next to the tomato. Slide a mozarella ball onto the toothpick. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight

2. Place all the finished skewers on a tray and drizzle lightly with balsamic vinegar and/or oil.

colorful tomatoes

caprese recipeolive oil mini hors d'oeuvres

 

 

 

 

Blondie & Brownie Hearts

blondie.brownie_11

Josh prefers brownies, and I get it, I totally do…chocolatey, moist, and decadent. This is my favorite, full proof recipe, and I’d say Josh asks me to make a batch at least once a week. Seriously… he’s a man who knows what he likes. Unfortunately, I’m not so loyal. Our brownie baking routine had me a little tired of the same old deliciousness, so last week I decided to change it up a bit with some blondies. I used this recipe, and combined in the oven with the baking brownies (obviously  I made both), made our apartment smell like an early morning small town bakery. And tasted just as good.

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blondie.brownie_4 cookie hearts brownie hearts