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

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

 

 

 

 

Simple Strawberry Lemonade

 strawberry lemonade

One of my favorite drinks growing up was lemonade. I remember one hot summer when I was about 5 years old, my family had a garage sale and my brother and I decided to make a lemonade stand. We found a foldable table, borrowed a table cloth from my mom, and posted some signs charging $0.75 per cup…and in our naiveté, that only cute little kids could get away with, poured each glass straight from the Minute Maid carton. Oops. I always think about that story. Flash forward 20 years and I’m shopping in Trader Joe’s and the lemons are on sale. And it’s ridiculously hot outside. And all I want is lemonade. Strawberry and homemade this time around.

Ingredients

1.5 cups of strawberries | 5 lemons | 1 cup of splenda | 3 cups of cold water

Directions

1. Discard strawberries’ hulls and then chop strawberries until very fine, almost puréed.

2. Mix together sugar, water, and 5 squeezed lemons in large pitcher or glass bottle. Add puréed strawberries and mix.

3. Add more sugar if desired and serve over ice.

pink lemonade

strawberry lemonade

Strawberry Galette

berry galette recipe
It’s strawberry season around here and I couldn’t be happier. I love those little berries! We currently have an over abundance in our house, and they’ll go bad faster than we can stuff them down, so I decided to turn them into a strawberry galette. I love a good galette because they don’t take too much time to make from scratch (ahem, pies…hmph) and I feel all retro-french blasting Françoise Hardy. I highly recommend it…the galette too.

Strawberry Galette RecipeInspired by Smitten Kitchen

Ingredients

For the dough: 2 1/2 cups all-purpose flour | 1/4 teaspoon salt | 1 tablespoon sugar | 1 cup unsalted butter, chilled and cut  | 1/3 cup ice water

For the filling: 1/4 cup sugar | 1 1/2 teaspoons cornstarch | 1 – 1.5 pints strawberries | 1 egg, beaten  | Raw sugar crystals

Directions

1. Sift together flour and salt. Add butter, and mix until coarse crumbs start to form with some larger pieces remaining, about 20 seconds.

2. Very slowly add, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

3. Roll out dough on lightly floured sheet of parchment paper to 12-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.

4. To make filling, stir sugar and cornstarch in medium bowl to blend. Mix in strawberries. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

5. Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Spoon fruit and juices into center of dough.

6. Arrange fruit in even 9-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.

7. Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 30 minutes. Serve warm or at room temperature with ice cream.

homemade dough   fresh strawberriesstrawbery galette galette recipe