The Mallory Project

"Find something you're passionate about and keep tremendously interested in it." – Julia Child

More Pumpkin Fudge

It turned out really great. The pumpkin purée took a lot of time (about two hours) and probably could have been blended a little bit longer (it was still a little chunky) but it ended up working really well.

While making the fudge, I did a few things differently, which I would fix in the future. Instead of using a 3 quart saucepan, like it says in the recipe, I grabbed a 2 quart, and the fudge mixture boiled over a time or two, so I had to turn down the temperature. I also didn’t let the white chocolate chips melt all the way (all the stirring hurt my wrists.)

But even with the chunks of chocolate, the fudge tasted amazing. It was like a tiny bite of pumpkin pie.

Have you ever tried to make your own pumpkin purée or pumpkin fudge? Let me know if you have, or if you want to try this recipe. I wanna hear from you!

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Pumpkin Fudge

Just because I’m doing the anti-inflammation diet, it doesn’t mean I’m going to stop baking and experimenting in the kitchen. In fact, I’m going to be doing more experimenting in a way, since I have to figure out how to make delicious desserts that are anti-inflammatory. How can I use agave instead of sugar in cupcakes? How can I use pure cocoa powder instead of chocolate chips? How do I use less processed products?

My first experiment will be pumpkin fudge. I’m going to be making homemade pumpkin purée instead of using canned pumpkin. (Unfortunately, I still have to use processed white chocolate chips, marshmallows, and evaporated milk, but one step at a time.)

I’m going to be making this tomorrow. Below is the recipe I’ll be using. I’ll check back in on Wednesday to let y’all know how it went.

Pumpkin Fudge (from allrecipes.com)

Ingredients
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon

Directions
Line a 9×9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

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Pumpkin Spice Sugar Cookies

I go mad for pumpkin flavored anything. Pumpkin seeds, pumpkin spice latte, pumpkin pie, I love it all. I was in the mood to bake cookies last week, and I wanted Thanksgving-y treats, so I decided to spice up (literally) a Betty Crocker recipe that I love (sugar cookies).

They tasted delicious, and they looked super cute too. I’ll post the recipe soon, but here are some pictures.

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Breaking Bad Cupcake Toppers

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I had so much fun with these!
First, I should explain a little bit about Breaking Bad, just in case you’re unfamiliar with the show. The main character is a high school chemistry teacher who, after being diagnosed with terminal lung cancer, begins cooking and dealing meth. His meth is extremely pure, and because of his cooking method, comes out blue.

I made this cupcake for my dad’s birthday. His name is Mark, which is why I used those letters. “Ar” and “K” are actual elements on the periodic table, and I used the correct numbers on my fondant toppers. There is no “M”, so I put a “57” above the M and “10.27” underneath it (he turned 57 on Oct 27.)

To make the letters, I rolled out green fondant to 1/8″ thick (purple bands on Wilton roller.) I cut them into 1″ x 1″ squares. I let them dry (at least overnight, I waited three days) before doing the writing with white royal icing. Here’s a link to the periodic table if you want to use real elements.

To represent the blue meth, I tried to make blue rock candy, but it didn’t form in time. I would recommend you begin this process at least a week before you need the cupcakes, though mine took 2 weeks before anything happened.

So my plan b was to tint piping gel blue and mix it with a tiny bit of white royal icing. Mine melted a little, so I would recommend adding more royal icing.

Put the piping gel on top of the icing on the cupcake (I used blue buttercream but you can use whatever you want). Place the letters on top, and easy peasy lemon squeezy, you’re done!

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Sports Cupcake Topper

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This is another quick one. It requires white, brown, orange and green fondant. You can buy the colors ready made or dye them using Wilton colors.
You also need royal icing in white and red, and either black royal icing or a black edible marker. (I used the marker for this one.)
Royal icing is easy to make from scratch. Wilton also makes a mix that just needs water.

To make the grass, use green fondant rolled 1/16″ (Wilton roller with pink bands). Take a Wilton cake decorator tip in a star shape (like #14) and drag it over the fondant.

To make the baseball, roll a piece of white fondant in the size you want the baseball to be. Mine was about the size of a nickel. When the fondant has dried a little (overnight is ideal), draw the stripes with red royal icing. Don’t go all the way around, or it will sit unevenly. The lines should be straight but come closer together in the middle. Glue the baseball to the green fondant with gum glue adhesive or royal icing.

The basketball should be about twice the size of the baseball. Roll the orange fondant into a ball. You can texture it using a Wilton texturing mat, or a piece of cross stitch fabric (plastic is best, but fabric can work if that’s all you have.) This is the difficult part, because you need the fondant to be dry enough that it will stay in the ball shape but not too dry. You also need the right amount of pressure. If you don’t press the cross stitch hard enough, the pattern won’t show up on the fondant, but if you press too hard, the fondant will lose the ball shape. This will take some practice and probably several tries to get it right.

Draw the lines on with the edible marker or the black royal icing. One line should go straight down the middle. Another should be perpendicular, making an “x” across the middle of the ball. The other two lines should be evenly spaced on either side of the middle line. If you are using the marker, you can go all the way around. If using Royal icing, stop before you get to the bottom. Attach the basketball to the green fondant the same way you did the baseball.

Use about the same amount of brown fondant for the football as the basketball. Roll it into an egg shape. You can texture it the same way you did the basketball, or leave it smooth. Using white royal icing, draw two lines across near the “top” and “bottom” of the egg. In the middle draw one line with several crosshatches across it to make the recognizable football stitches. Attach this to the green fondant also and you have your sports topper!

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