Turtle Brownies

Rich and fudgy chocolate brownies topped with caramel and toasted pecans.

Ingredients

• 1 cup heavy cream
• 1/2 cup water
• 3 1/2 cups sugar
• 4 tablespoons light corn syrup
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter
• 3 ounces unsweetened chocolate, roughly chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Instructions

1. To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
2. Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
3. To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
4. Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
5. Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
6. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Pumpkin Crisp

When I think of Autumn, it automatically brings images of vibrant foliage, and multicolored maple forests, ranging from red to yellow,dotting the earth like a Jackson Pollock painting. I think of the smell of Autumn in the morning, walking out on my front porch with a steaming cup of coffee, and nice chill rustling the leaves. I think of the bright full Autumn moon on a perfect cool night, watching the clouds move slowly with the breeze.

If you're like me, you're already gathering recipes for the coming of Fall. Fall is my absolute favorite season.  The foliage here in Vermont is breathtaking & if you've ever been, you know what I'm talking about.   I actually live in the town where this photo was taken.  This place is called The Grange.  This is ordinarily the end destination when we go tubing in the summertime. Come check it out in person this year! We have many covered bridges similar to this one that are sure to captivate you! Very relaxing place to be. 

Pumpkin Crisp 

serves 12+

Ingredients:

for the filling:

4 large eggs

1 (29oz.) can pumpkin purée

1 1/2 cups sugar

1 tablespoon pumpkin pie spice

2 (12oz each) cans evaporated milk

for the topping:

3/4 cup flour

1 cup firmly packed brown sugar

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup old-fashioned rolled oats

1/2 cup butter, melted

Directions:

Preheat the oven to 425ºF.  Grease a 9x13" pan and set aside.

In a large bowl, beat the eggs until blended.  Whisk in the pumpkin, sugar and spices until smooth.  Pour in the evaporated milk and stir gently until combined.  Pour this filling into the greased pan and bake for 15 minutes.

While the filling is baking, stir together the topping ingredients until moistened and well combined. 

When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling.  Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden. 

Let cool to room temperature and then place in the fridge to chill for a few hours or overnight.  Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with!