Easy chocolate fudge

Ingredients

• 4 tablespoons unsalted butter
• 3 cups Chocolate chips 
• 14 oz sweetened condensed milk
• sea salt, a generous pinch 
• ½ teaspoon vanilla extract 

Instructions

• Line an 8-inch greased square pan with parchment paper, leaving some overhang to make it easier to remove from the pan.
• In a saucepan, melt butter over medium-low heat.
• Add the chocolate and stir using a rubber spatula until the chocolate begins to melt (You can increase the heat a little but be careful, chocolate scorches quickly)
• Once the chocolate begins to melt, stir in the sweetened condensed milk.
• Once the milk is worked in completely, turn off the heat and add salt and vanilla extract if using.
• Quickly pour the batter into the prepared pan and spread it into an even layer using an offset spatula. (See note)
• Cover and refrigerate overnight to set.
• Once set, remove from pan and cut into even-sized 2-inch squares. (Tip: wiping off the knife after each cut creates clean slices)
• Store fudge in an airtight container between layers of parchment paper in the fridge or counter.

Notes

When spreading the batter, it may be a bit oily, which is fine. 

Canned Cranberry Sauce & Juice

 For 16oz I filled the jars halfway with cranberries then added  1/4 cup sugar. I filled them with cold filtered water from the fridge. Put them in my new electric NESCO canner for 20 min. It was probably more like 25 min because when I went to remove them, it looked like it was pressure cooking them because the valve was closed. Lol! Anyhow it worked. I added a pinch of whole cloves/allspice to each. Have to wait 6 weeks until they’re ready! Is that Thanksgiving?! 

Making sauce was more involved but deliciously messy. I tried out my new food mill and love it! I didn’t want skins in my sauce. Simmered 7 cups of berries in 2 cups water with spices added (powdered cinnamon, cloves, cardamom and orange zest). Ran through a food mill after skins popped and they simmered a bit, 5-10 mins. 

Poured back in pot and added 2c. sugar. 

Simmered 5 min then carefully divided between 5 half-pints. Processed in the big water bath for 15min. I can’t wait to try all this goodness!  I’ve caught the canning bug!  

Frosted Pumpkin Cookies

 These are delicate like shortbread but also cake-like.

Ingredients

• 1/2 cup butter softened
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree canned pumpkin
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 large eggs
• 4 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of cloves

For the glaze- to give a shine I did 1.5 Tb light corn syrup and filled measure to 4Tb with milk. Still had to thin out with more water. 

• 3 cups powdered sugar
• 4 tablespoons water
• 1/4 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
2. Slowly mix in all dry ingredients until completely incorporated.
3. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. Took mine more like 15 min. 
4. While cookies bake, stir all ingredients together for glaze until smooth.
5. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 11/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.