And We’re Back

This was my first trip in, I don’t-know-how-long, that I didn’t bring my computer.  For almost a solid four days I was computer free.  I must say it was pretty amazing.  I also bought a ticket, so no standby traveling for me this time, which was also pretty amazing.

This Thanksgiving we went to New Hampshire for my cousin’s wedding at the Omni Resort in Mount Washington.  We had Thanksgiving dinner at my Aunt’s in Exeter, New Hampshire.  I of course brought the cake, which means I brought it on the plane.  If anyone wants to make friends on a plane or in the airport carry a container with cakes in them, people will comment.

Hope everyone had a fabulous Thanksgiving and are ready for the transition from pumpkin everything to gingerbread.

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Long Live Stuffing

Thanksgiving week is finally upon us! Hopefully everyone has picked and tested out recipes.  I tested a cake recipe out last night, which I’m glad I did because I’m going to use the cake recipe, but use an old frosting recipe.

Stuffing is my favorite side dish at Thanksgiving and I ran across this article in the New York Times a few weeks ago and really enjoyed it.  I thought I would share it with you. Its about the history and life of stuffing. Enjoy!

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Hard Caramel

The cooking challenge this week was caramel.  I was so excited to make them and nervous at the same time, because making candy can be dangerous.  I can safely say nobody got hurt in the kitchen in the making of these caramels.  But, I have to say these ended up not as caramel, but as hard candy—oops.

This recipe, even with the major screw up, are fabulous.  It is an apple cider caramel recipe and the thing that went wrong was I let it get above 252 degrees.  I would suggest adding the cinnamon and salt mixture when the temp is about 240, and after a little research I would suggest pouring it into the pan to set at 248 degrees. I believe mine probably got close to 260 which is the temperature for hard candy.

Now the flavor, it literally is a roller-coaster ride for your taste buds.  You initially get the tart cider, then the sweet buttery caramel flavor, then it finishes with a salty cinnamony swirl. They were so delish as hard candy I can’t imagine how good they would be as caramels.  Back to the kitchen.

Apple Cider Caramels

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Perfect Pumpkin Muffins

With my schedule being so busy lately Sunday is the only time I can find time to bake. This past weekend my roommates were out of town so I had the apartment to myself.  So yes some moments were lonely but when I woke up Sunday with a kitchen to myself, I was in my happy place.  On the menu this weekend was pumpkin muffins.  Light, fluffy and muffiny goodness is the only way to describe them.

Pumpkin Muffin Recipe

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