Pumpkin Butter

For some people, memories attach themselves permanently to specific places, but for me, they are so often attached to the delicate aromas wafting through the air. If you have any cinnamon memories, this one is for you. Plus, it is quite possibly the easiest recipe of your life.

Crockpot Pumpkin Butter   [click to print]
1 large can (29 oz) pumpkin puree
1 T. vanilla
3/4 c. apple cider
1 c. brown sugar
1 T. cinnamon
1-1/2 tsp. allspice
1/2 tsp. nutmeg

Combine all ingredients in crockpot and stir until combined. Cook in crockpot on low for 5 to 6 hours. This is delicious served on a slice of homemade (or store-bought is fine, too)!

Source: Adapted from Skinny Taste

Baking a Difference: Hattie's Bakery

How could you possibly not fall in love with a bakery that celebrated it's one year anniversary with a humongous chocolate bar? I'm not sure it's possible. Which is one of the many reasons I'm falling in love with Hattie's Bakery!

Who was the inspiration for Hattie's Bakery? 
In 1961, when Hattie Larlham brought little Alice into her home, children with developmental disabilities were not expected to live long. As Hattie’s work improved the quality of life for these children, they lived longer and thrived. Our organization has grown along with these children. The mission of Hattie Larlham, the organization, is to provide comfort, joy and achievement to people with developmental disabilities and their families. As our children grew, fulfilling this meant finding ways for people with developmental disabilities to find meaningful employment and be a part of their communities. It was this need that inspired Hattie Larlham to open The Bakery at Hattie’s Café & Gifts as well as our other social enterprises.

When and where did you get started?

We officially opened on Sept. 21, 2010 at 209 South Main Street in Akron, Ohio. The Bakery just celebrated its first anniversary by creating and sharing Akron’s biggest chocolate bar with the community.

How does a bakery make a difference? 
Employees work with job coaches to develop essential job skills. The responsibilities of each employee vary based on the individual, but range from baking, general food preparation, decorating cakes and cookies, making beverages, working the cash register, assembling gift baskets and more. These jobs equip our employees with much more than traditional work skills; they gain self-confidence and often enhance their social skills. 

There was one employee who started out very shy, making beverages. Now, she is the assistant to the bakery manager. When the manager is out of the office, she can fill gift basket orders to exact specifications. She also trains other employees in making beverages. Her personal and professional growth has been so tremendous that she now feels independent enough to get her own apartment!

What keeps people coming back for more?

One of our standout items is a German chocolate cake with frosting made of real, melted German chocolate. In addition to baked goods, the bakery has a storefront that serves ice cream, fair trade coffee and lunches featuring salads, sandwiches, wraps and more. Our employees also produce all of our gift baskets that are sold across the country and can be purchased online.

Chocolate Covered Cherry Cobbler

I'll be going home tomorrow to spend some time with my family for Thanksgiving. It's gonna be a little different this year since the only kids at home now are me and my sister. We're used to having at least two other brothers hanging around to make some noise! The holidays always make me miss my family and feel very introspective, which can be a good thing. This time, it made me think of my dad and Jeffie, my baby brother who now towers over me by at least a foot, and their almost unquenchable love for everything chocolate covered cherry. This one's for you guys!

Chocolate Covered Cherry Cobbler   [click to print]
For the Filling: 
2 c. frozen cherries, thawed
3/4 c. sugar

Combine cherries and sugar in small bowl. Heat in microwave for 1-2 minutes to just warm. Set aside. 

For the Crust: 
1/3 c. butter or margarine
3/4 c. flour
1/4 c. cocoa powder
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Place butter in 10x10 baking dish and set in oven while it preheats to 375. Whisk together dry ingredients in bowl. Add milk and stir to combine. Pour over melted butter in baking dish. Spoon cherry mixture over batter. Bake for 30-35 minutes or until crust looks dry and browned.

Source: Adapted from my mom's memory of her basic college days' cobbler recipe

Sixteen Sweets: Caramel

Row 1: Apple Cider Caramels [Dolce by Dana], Apple Pie Caramel Apples [A Bit of Bees Knees], Banana Chocolate Chip Cake [The Baker Chick], Caramel Apple Cupcakes [Hot Polka Dot]

Row 2: Caramel Apple Cupcakes [Indulge], Caramel Apple Rolls [Fantastical Sharing of Recipes], Caramel and Chocolate Oatmeal Bars [The Black Peppercorn], Caramel Corn [Dabbling in the Delicious]

Row 3: Caramel Maple Pumpkin Pie Smoothie [Love Veggies & Yoga], Caramel Stuffed Pumpkin Spice Cookies [Love Big, Bake Often], Inside Out Caramel Apples [Domestic Fits], Monkey Bread [A Sage Amalgam]

Row 4: Chocolate and Salted Caramel Mug Cake [Babble], Caramel Apple Bundt Cake [Week of Menus], Caramel Apple Cake [From My Sweet Heart], Cinnamon Caramel Apples [Mind Over Batter]

Pumpkin Pear Crisp

It seems like time moves too quickly in the Fall. I thought the summer was just coming to an end and all the sudden I'm pulling on flannel pj's and eating Cream of Wheat for breakfast. That's so not a summer thing to do.

I guess it's time I move out of denial before winter comes. This recipe is most definitely Fall and was inspired by my mom and Mama, who have made apple crisp for centuries, I think, and my good friend Bon Appetit.

Pumpkin Pear Crisp   [click to print]
For the Compote: 
2 c. sugar pumpkin or butternut squash (about 1 small), peeled and cubed in 1/4" to 1/2" pieces
4 c. pears (about 5 small), peeled and cubed in 1/2" pieces
1/4 c. maple syrup
2 T. lemon juice
1 T. brown sugar
1 T. cinnamon
1/2 tsp. cloves
1 tsp. vanilla extract

Combine all ingredients in crockpot and stir well. Cook on high for 2 hours until pumpkin/squash is just tender. Spoon into six small ramekins or other oven safe dish(es).


For the Crispy part: 
1/2 c. oats
1/2 c. walnuts, chopped
1/4 c. brown sugar
1/4 c. flour
1/4 c. butter
1 tsp. cinnamon

Combine sugar, flour, butter and cinnamon in medium bowl. Using a pastry cutter, cut in butter until small crumbles form about the size of peas. Add oats and nuts. Sprinkle over ramekins. Place on middle rack of oven and broil 15-20 minutes until nuts/oats are browned and compote is bubbly.


Source: Adapted from Bon Appetit