In the Air

I went outside this morning as usual and noticed that distinct Autumn nip in the air. You know the one, where you can’t tell if you need sandals or wooly socks, long sleeves or short…coat or no coat.

Oh, there are other signs that our beloved Autumn is here, to be sure. One being–apples everywhere. I would need boxes and boxes of these ones to make me perfectly happy.

Somehow we can’t seem to get enough and at the rate we’re eating them, we should be keeping the “…doctor away” for the next decade or so.

Then, of course, with the lowering temperatures comes casserole season, because at last, at last it’s actually wonderful to walk past a warm oven.

Another symptom, for me anyway is that I can’t seem to crochet fast enough. In fact, I wouldn’t think of going anywhere, upstairs, downstairs, in the car, or visiting without a project bag slung over my shoulder. This little thingy is a new afghan for the boy and his cute little wife…more on that as it progresses. :}

Molasses cookies–even ones that flattened too much and spread all over the place–are an absolute must this time of year too. It’s a Halloween thing because my mama used to make them, and so I must too–even if I seem to be the only ones around here eating them. Fine. By. Me. Hee hee.

(In case you’re wondering, I put the dough in the fridge for a few hours and the rest of the cookies behaved themselves just beautifully.)

Even Miss Fussy-Britches, Jiffy is looking for just the right spot of coveted sunshine on my bed to curl up in–before Beany beats her to it. It’s a Fall thing.

And the best Autumn clue of all would be the glow in the dark skeleton jammies for Mr. Magoo. Why this poor boy is all skin and bones! Baahaha.  You may have noticed that my Autumn assessment has not included any leaf changing. I’m afraid that will have to wait until the trees in the yard actually get the message and turn. For now, it’s apples and blankets and fuzzy socks and warm snuggly babies to help us welcome the changing season.

That’s ok.

It’ll do.

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Last Hurrah

The other day at Riverwoods Farmer’s Market we found a few hints of the last bits of summer still around…

 like warm fountains to toss pennies to…

and bright, happy flowers to breathe in…

and water sprays to soak your toes and fill your bag with…

and spooky old Zoltar to get your fortune from…

and even more waffles to nibble on.

I don’t mind one bit that the evenings are getting cooler and the sun is sinking faster in the sky. Summer is lovely, of course… but I’m a much bigger fan of Autumn…

and to look at those mountains–we won’t be waiting long.

Pumpkin Spice Fudge

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In my never ending quest to find all the incredible pumpkin recipes on the face of the earth, that are NOT called pie–we’ve talked about this before I came upon this recipe innocently enough on a blog called Family Bites. This amazing fudge is smooth, creamy and —I shutter to say—has all the positive traits of pumpkin pie without…you know…being…pumpkin pie. All the right spices and flavors in a little, bitty scrumptious pumpkiny morsel—that I dare you to leave alone for 10 minutes at a time. I know I couldn’t–and I’m incredibly brave.

It’s magic I tell you.

Beware…be-WARE!!

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Ingredients:

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 T. corn syrup

1 tsp. pumpkin pie spice

12 oz. white chocolate chips

7 oz. jar marshmallow cream

1 tsp. vanilla

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Directions:

Melt butter in a 3-1/2 quart saucepan. Add milk, pumpkin, and sugar. Stir over medium heat till sugar begins to dissolve, then add corn syrup and spice. Cook, stirring constantly until mixture comes to a full boil. Allow the candy to boil for 10 minutes–stirring occasionally.

Meanwhile, in the bowl of your mixer, blend marshmallow cream and vanilla for about a minute. Let sit.

Remove candy from heat and slowly add the white chocolate chips, a handful at a time. Stir until melted, then add the rest a bit at a time. Pour candy into marshmallow mixture and blend on medium speed for about 2 minutes. Immediately pour into a lightly buttered 9 x 13 Pyrex baking dish. Allow to set for about 30 minutes. Cut in squares and cover with foil.

Move over pie–you’ve met your match!!

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5.0 from 1 reviews
Pumpkin Spice Fudge
 
Ingredients
  • 3 cups sugar
  • ¾ cup butter
  • ⅔ cup evaporated milk
  • ½ cup canned pumpkin
  • 2 T. corn syrup
  • 1 tsp. pumpkin pie spice
  • 12 oz. white chocolate chips
  • 7 oz. jar marshmallow cream
  • 1 tsp. vanilla
Instructions
  1. Melt butter in a 3-1/2 quart saucepan.
  2. Add milk, pumpkin, and sugar.
  3. Stir over medium heat till sugar begins to dissolve, then add corn syrup and spice.
  4. Cook, stirring constantly until mixture comes to a full boil.
  5. Allow the candy to boil for 10 minutes--stirring occasionally.
  6. Meanwhile, in the bowl of your mixer, blend marshmallow cream and vanilla for about a minute.
  7. Let sit.
  8. Remove candy from heat and slowly add the white chocolate chips, a handful at a time.
  9. Stir until melted, then add the rest a bit at a time.
  10. Pour candy into marshmallow mixture and blend on medium speed for about 2 minutes. Immediately pour into a lightly buttered 9 x 13 Pyrex baking dish.
  11. Allow to set for about 30 minutes.
  12. Cut in squares and cover with foil.

“If you concentrate on finding what is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.”

— Rabbi Harold Kushner