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l me at goodeatsblog at gmail com blog archive 2012 41 december 5 maple pumpkin fudge in the pink white chocolate cranberry fudge crunchers pumpkin gingerdoodle cookies magic middle peanut butter cookies september 1 august 1 july 3 june 2 may 2 april 5 march 6 february 13 january 3 2011 58 december 7 november 6 october 2 september 4 august 4 july 3 june 6 may 5 april 6 march 4 february 4 january 7 2010 69 december 4 november 5 october 8 september 7 august 5 july 7 june 7 may 7 april 6 march 4 february 5 january 4 2009 80 december 5 november 4 october 7 september 7 august 6 july 7 june 7 may 7 april 7 march 8 february 6 january 9 2008 124 december 11 november 7 october 12 september 9 august 9 july 10 june 6 may 6 april 8 march 16 february 16 january 14 2007 80 december 24 november 18 october 16 september 22 labels appetizers sides 24 asian 6 avocado 5 bacon 10 basil 11 beef 3 biscuits 10 blogging event 253 blondies 2 bread 21 breakfast 31 brownies 14 cake 74 candy 16 caramel 31 cheese 13 cheesecake 7 chicken 22 chocolate 113 coconut 23 cookies 68 cream cheese 23 cupcakes 5 daring bakers 49 deals 12 deas 1 dip 4 egg whites 21 egg yolks 43 favorites 3 fish 6 freezes well good eats 24 freezes well sweet treats 174 fruit 123 fruit preserves 24 gift ideas 6 giveaway 9 goat cheese 4 ground beef 5 ground turkey 1 ice cream 15 indian 1 key lime 5 maple 1 mexican 10 muffins 10 nuts 2 pasta 13 pastry 25 peanut butter 15 pie 14 pizza 4 potatoes 5 pumpkin 12 quiche 1 quick dinner ideas 36 restaurant reviews 1 rice 5 risotto 3 salad 3 shrimp 3 sorbet 1 soup 3 sun dried tomatoes 4 sweet melissa sundays 25 sweet treats 302 tarts 17 tomatoes 17 tuesdays with dorie 156 tuesdays with dorie baking with julia 9 vegetarian 26 veggies 18 weight watchers 1 yeast 25 follow my blog sunday december 23 2012 maple pumpkin fudge i love maple fudge and originally went in search of a maple fudge recipe when i stumbled upon this maple pumpkin fudge it s the perfect fall holiday recipe and seems fairly fool proof i actually let it get a bit too hot up to 239 degrees and it still turned out just fine just imagine pumpkin pie filling with maple syrup in it in convenient bite size servings that is what this fudge tastes like the maple flavor is certainly there i d say it s a good blend of maple of pumpkin but if you want a predominantly maple fudge with pumpkin undertones then i would suggest adding maple extract for a stronger maple flavor so if you re doing some last minute baking in the days leading up to christmas try this unique fudge recipe and let me know what you think i d still like to find a good plain old maple fudge recipe too so if you ve got one please leave me a link in the comments section below maple pumpkin fudge from sugar crafter 1 1 2 cups granulated sugar 1 1 2 cups packed light brown sugar 1 1 2 sticks unsalted butter cut into small pieces 2 3 cup evaporated milk 2 3 cup pureed pumpkin 1 tsp cinnamon 1 4 tsp nutmeg 1 8 tsp cloves 2 cups white chocolate chips one 12 ounce bag 1 2 lb marshmallows or marshmallow crème 3 tbsp maple syrup line a 12 8 baking dish with foil letting it hang over the edges in a large sauce pan whisk together the sugars butter evaporated milk pumpkin and spices bring to a foil over medium heat stirring constantly continue boiling for 10 12 minutes or until the candy thermometer registers 235 degrees fahrenheit soft ball stage soft ball stage occurs when you drop some of the mixture into a bowl of cold water and it forms a soft ball when it cools and is removed from the water stir in the white chocolate chips first and then the marshmallows or marshmallow crème and maple syrup stir until melted and then immediately pour into the prepared pan let cool on a wire rack for 2 hours or until completely cooled to cut lift the foil from the ends of the dish cut the fudge into 1 squares store in the refrigerator or freezer posted by jaime at 4 40 pm 3 comments email this blogthis share to x share to facebook share to pinterest labels candy freezes well sweet treats maple pumpkin sweet treats in the pink white chocolate cranberry fudge ok so i wasn t able to finish posting all of my holiday posts yesterday before the kids started needing my attention today i ll finish off the series with some fudge recipes what holiday baking list would be complete without fudge i love fudge every variety of it chocolate peanut butter chocolate with peanut butter and maple this year i tried two new flavors of fudge white chocolate cranberry and maple pumpkin the latter will be my next post this white chocolate fudge recipe is nice because it doesn t require the use of a candy thermometer i actually made this pink white chocolate cranberry fudge the first time in november for my daughter s birthday party i needed both pink and purple desserts and stumbled upon this fudge recipe while browsing the web i love white chocolate even though my husband gets on me for it not being real chocolate so i knew i d love this fudge i omitted the nuts because i never put nuts in my baked goods but the cranberries were a welcome addition the original recipe calls for cherries but i did not have those on hand the dried cranberries work well as a substitute as they are both tart and sweet everyone who tried this at the party loved it so if you re looking for something a little bit different this holiday season i d encourage you to try this fudge in the pink white chocolate cranberry almond fudge adap ted from imperial sugar 2 cups imperial sugar extra fine granulated sugar 2 3 cup heavy cream 1 2 cup butter 3 cups mini marshmallows 2 cups one 12 ounce bag white chocolate chips 1 cup dried cranberries chopped 3 4 drops red food coloring 1 2 cup chopped slivered almonds toasted i omitted these line an 8x8x2 inch baking pan with foil i used a 9x9 inch pan butter foil and set aside combine sugar cream and butter in a heavy 2 quart saucepan cook and stir over low heat until blended increase heat to medium bring to a boil boil for 5 minutes stirring constantly remove from heat and stir in marshmallows and white chocolate chips stir until chocolate is melted stir in cranberries enough food coloring to turn fudge pink 3 4 drops and nuts mixing until well blended spoon into prepared pan refrigerate until firm cut into squares store tightly covered in refrigerator for up to a month posted by jaime at 4 30 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels candy freezes well sweet treats fruit sweet treats saturday december 22 2012 crunchers have you tried these crunchers yet i ve seen variations of this recipe or similar recipes made with saltine crackers as well i ve been seeing them on various blogs and on pinterest for a few years now every time i see them i ve said i want to try them but i ve never gotten around to it because i never have butterscotch chips on hand in my pantry i love the salty and sweet combination chocolate covered pretzels are among my favorite and when you re baking several different things for the holidays it s nice to have a few recipes that are simple and quick to prepare this recipe is basically club crackers with layers of caramel type filling in between topped with a chocolate peanut butter layer the best part they can be made in under 15 minutes the best way to describe these crunchers would be to compare them to peanut butter twix i actually used multi grain club crackers because i sent my mom out to get them for me and she didn t know what i d be using them for so she got the multi grain variety they tasted just fine and i suppose the multi grain aspect might make you feel a little less guilty about eating these my only issue with them is that they are best when kept refrigerated after they are taken out of the refrigerator the chocolate layer on top starts to get very soft and easily smudged so these wouldn t be the best goodies to ship out if you re looking to mail some holiday goodies don t let that stop you from trying these though because for such minimal effort these are really good crunchers from gonna want seconds 80 club crackers 1 cup butter 2 cups graham cracker crumbs 1 cup light brown sugar firmly packed 1 2 cup whole milk i used 2 1 3 cup sugar 2 3 cup creamy peanut butter 1 2 cup semi sweet chocolate chips 1 2 cup butterscotch chips line a 9x13 inch baking pan with foil leaving an extension of foil on either end line the foil with 1 layer of club crackers cutting to fit if necessary in a heavy bottom large saucepan melt butter over medium heat add graham cracker crumbs brown sugar milk and sugar bring to a boil and boil for 5 minutes stirring constantly moderate heat and reduce as needed so mixture doesn t stick to the bottom and mixture doesn t boil too hard this can cause butter to separate remove from heat and spread half of butter mixture evenly over crackers place another single layer of crackers evenly over butter mixture cutting to fit if necessary spread remaining butter mixture evenly over crackers top evenly with remaining crackers in a small saucepan combine peanut butter chocolate chips and butterscotch chips melt over medium low heat stirring constantly spread evenly over top of crackers cover and chill for at least 1 hour lift foil overhang and remove bars from pan cut into bars store in the refrigerator posted by jaime at 6 00 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels candy caramel cookies sweet treats pumpkin gingerdoodle cookies one of the first food blogs i ever started following was peabody s blog culinary concoctions by peabody everything she makes looks amazing i truly wish i was one of her friends so i could have the pleasure of eating all of it so when i went in search of recipes to try this holiday season i knew that i could surely find something wonderful to make from there and i was right after scrolling through a few posts i stumbled upon these pumpkin gingerdoodle cookies part pumpkin snickerdoodle and part gingersnap cookie these cookies combine some of everyone s favorite holiday flavors my husband walked into the kitchen and saw me pulling these out of the oven and asked can i have a snickerdoodle i informed him they weren t snickerdoodles but pumpkin gingerdoodles and he was happy to try them he quickly proclaimed these are way better than regular snickerdoodles i only had two issues with these cookies the first issue was really a non issue i had way more pumpkin snickerdoodle dough than gingersnap dough so in the end i made some plain pumpkin snickerdoodle cookies as well all were eagerly consumed regardless the second issue was in the consistency of the cookies the pumpkin snickerdoodle dough puffed up into a wonderful moist slightly cakey cookie the gingersnap dough on the other hand puffed up but deflated after i pulled it out of the oven so my cookies looked lopsided when i placed the cookie doughs side by side next i tried a batch with the pumpkin snickerdoodle dough on the bottom and the gingersnap dough on top those turned out okay but they weren t very aesthetically pleasing so finally i made a batch with the gingersnap dough on the bottom and the pumpkin snickerdoodle dough on top and those cookies turned out to the look the best i m not sure how peabody got her cookies to look the way that she did but the cookies you see in the photo at the top of this blog post were the best that i could do regardless of how these cookies look they are amazing we couldn t stop eating them in our household and almost didn t have enough to give out to family and friends because we wanted them all to ourselves so if you re going to only try one new recipe out this holiday season i encourage you to make it this one i promise you won t regret it pumpkin gingerdoodles from culinary concoctions by peabody pumpkin snickerdoodle dough 1 1 2 cups granulated sugar 1 cup unsalted butter 2 eggs ¾ cup pumpkin puree 3 cups all purpose flour 2 tsp cream of tartar 1 tsp baking soda 1 4 tsp salt for rolling the cookies in i had to double this 1 4 cup granulated sugar 2 tsp ground cinnamon mix 1 1 2 cups sugar the butter pumpkin and eggs in a stand mixer with paddle attachment it will appear curdled but don t worry it will all come together in the next step add in flour cream of tartar baking soda and salt and mix on low until fully combined set aside gingersnap dough 3 4 cup butter 1 cup granulated sugar 1 4 cup molasses 1 egg 2 cups all purpose flour 2 teaspoons baking soda 1 4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon ginger combine cinnamon and sugar in a small bowl and set aside for rolling dough in cream together butter and sugar add molasses and egg and continue beating add flour baking soda salt cinnamon cloves and ginger and mix until combined scraping down the sides of the bowl as needed preheat oven to 350 f lightly grease baking sheets with no stick cooking spray and set aside i found that it s best to refrigerate both cookie doughs for at least one hour before assembly and baking roll a small amount of gingersnap dough into a ball and a small amount of snickerdoodle dough and place them together and gently roll or squeeze together roll in cinnamon sugar place on baking sheets and bake for 9 11 minutes remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks posted by jaime at 5 00 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels cookies freezes well sweet treats pumpkin sweet treats magic middle peanut butter cookies wow has it been a crazy few months i can t believe that it s been over three months since my last blog post i thought that with my daughter startin g school in september i d have all this extra time to bake and blog again however as many moms out there know your time without the kids is rare so i found myse lf running a million different errands every time she was in school and i was never home to do any baking i kept thinking to m yself that i d get around to another post so on and then before i knew it i was busy getting re ady for my daughter s th ird birthday party and then a few days later i had my baby girl life s been crazy with a newborn and a three year old to say th e least for those who have been following my blog for some time and would like to see some pictures of the new little one you can visit our photographer s blog here i m so blessed to be celebrating this holiday with two beautiful lit tle girls that are the light of my l ife and w i thout further ado i m hoping to post a flurry of blog posts today to make up for my lack of blogging over the past few months hopefully the kids will nap long enough for me to get these all up today for those who are still looking for some last minute i nspiration for their holiday baking look no further i ve g ot some great recipes that i ve tried out this year and of course there are the tried and true recipes from years past as well let s sta...