Happy Halloween! Trick Or Butterscotch Pudding?

Happy Halloween!

Are you ready? Do you have your costume? Do you have enough candy to hand out to the little goblins in your neighborhood? Do you have whiskey? No, not for kids, for you.

Here's how it works: Make yourself a batch of David Lebovitz's boozy butterscotch pudding, and chill it in the fridge all day. Then after you've finished handing out all of your Halloween candy, put the kids to bed, turn off the lights and treat yourself.

Just be sure to serve it tricked-out with a dollop of freshly whipped cream and a few candy corn. That is, if you haven't already gobbled up all the candy corn in your house. If you have, then switch to salty, roasted pecans.



Butterscotch Pudding
Recipe from David Lebovitz.
Printable recipe.

4 tablespoons (60g) butter, salted or unsalted

1 cup (180g) packed dark brown or cassonade sugar

3/4 teaspoon coarse sea salt
3 tablespoons cornstarch

2½ (625ml) cups whole milk

2 large eggs

2 teaspoons whiskey

1 teaspoon vanilla extract

1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

Freshly Whipped Cream from Food Blogga
1/2 cup heavy whipped cream
1 tablespoon sugar
1-2 teaspoons whiskey, if you dare

1. Before you begin to make the whipped cream, consider these helpful tips: Start with a deep stainless steel bowl that has been chilled in the freezer for about 15-20 minutes. Chill the beaters of the electric mixer as well. Both will help to create more volume in the cream. Once ready beat ½ cup heavy whipping cream on medium-high speed until soft peaks form. Sprinkle sugar evenly over the whipped cream and beat until peaks re-form. Whipped cream can be covered with Saran Wrap and refrigerated for 1-2 hours before serving.

2. Top each pudding with a dollop of whipped cream and a few candy corns. Indulge.

Here are more tricked-out treats you might enjoy: 
Snickers Cookies recipe from Food Blogga
Tootsie Roll Fudge recipe from Food Blogga
Candy Corn Cookies recipe from Mignardise
Candy Vanilla Bundt Cake recipe from Noble Pig
Nutter Butterfinger Bars recipe from Wine Imbiber
Reese's Peanut Butter Cup and Chocolate Chunk Cookies recipe from Food Blogga

The Keene Pumpkin Festival 2009 and a Recipe for Pumpkin Bread Pudding with Maple and Pecans

I love living in Southern California, except in the autumn. The weather's hot, there's no foliage, and the pumpkin population is pathetically small. That's why Jeff and I go home to New England every October. There's chilly weather, brilliant foliage, apple picking, cornstalks, scarecrows, and thousands of pumpkins to be seen and eaten.

This year there was pumpkin bread, pumpkin muffins, pumpkin cookies, and, one of my favorites: Pumpkin Bread Pudding with Maple and Pecans. More on the pudding (along with the recipe) in a minute. But first, let's talk pumpkins.



Pumpkin Bread Pudding with Maple and Pecans; recipe below.


Walk neighborhoods in New England in October, and you'll see scores of jack 'o lanterns smiling (or grimacing) at you. They're often propped atop a big bale of hay, accompanied by some tall cornstalks and a spooky black cat. There is one New England town, in particular, that reigns supreme when it comes to jack o' lanterns: Keene, NH. This was the first year I visited, and just the festival itself was worth the cross country trip.



In 1991 the first Keene Pumpkin Festival featured 600 pumpkins downtown. It was so warmly received that it became an annual event. Now it's a pilgrimage. This year the locals, along with tens of thousands of visitors, lit a record-breaking 29,762 jack 'o lanterns!

The entire festival, which consists of setting up and lighting pumpkins, and eating funnel cakes and doughboys, is more fun than you can imagine. Oh, and there is also a Dunkin' Donuts booth (which had a hundred people lined up this year waiting for a hot cawffee).

The night was magical for kids and adults alike. We plan on going again next year. I hope you do too!


You wouldn't find this jack 'o lantern in San Diego (or New York).




Anyone want a pumpkin M & M?



How about a squash-eyed pumpkin?



I can haz cheeseburger pumpkin.



When the sun sets, everyone helps light the pumpkins.



Kids (like my 9-year-old niece) LOVE to light pumpkins. She lit 52 of them!



My other niece is deciding which pumpkin to light. These things can't be rushed. After all, this is serious business for a 7-year-old.



Two hours later, and she's still lighting pumpkins.



My niece's favorite pumpkin of the night: a pretty, petite, pale yellow pumpkin with a flower in her hair.



Doesn't he just make you smile?



Yes, this pumpkin caused thousands of kids to loudly, "Oink! Oink!" as they passed by.



This pumpkin captivates viewers on his eerie, black perch.



If you want your children to look like this, then meet us at the Keene Pumpkin Festival next year.

Then go home and enjoy some warm Pumpkin Bread Pudding with Maple and Pecans. Serve it with hot cocoa for the kids and some spiked mulled apple cider for the adults. Trust me, everyone will be smiling, not just the pumpkins.  




Pumpkin Bread Pudding with Maple and Pecans
Serves 12-14
Print recipe only here.

This dessert celebrates the flavors of autumn: Rich, moist bread pudding is laced with fragrant pumpkin pie spice and pure maple syrup while earthy pecans provide just the right crunch. 

1 (16 ounce) stale French baguette, torn into 1-inch pieces
1 stick butter, melted
1 cup heavy cream
2 cups whole milk
3 large eggs
3/4 cup light brown sugar
1/2 teaspoon salt
1 tablespoon pumpkin pie spice 
1 1/4 cups canned pumpkin
1/2 cup pure maple syrup, plus extra for garnish
3/4 cup pecan halves
whipped cream, optional garnish

1. Preheat oven to 350 degrees F. You will need one ungreased  9 X 13 rectangular glass or ceramic baking dish.

2. Place bread in a large bowl. Pour melted butter over it, and toss.

3. In a large bowl, whisk cream, milk, eggs, sugar, salt, pumpkin pie spice, pumpkin, and maple syrup.

4. Place bread in the baking dish. Add pecans (saving a few to scatter on top). Pour pumpkin mixture over bread, and toss until well coated. Scatter remaining pecans over the top of the pudding. Bake for 25-30, or until the top is lightly browned and the custard is set.

Variations: 
Toss in 1/2 cup raisins or dried cranberries.
Substitute walnuts or cooked chestnuts for pecans.
Add 3 tablespoons rum.
Drizzle with hot caramel.

Here are more pumpkin desserts you might like:
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans recipe at Food Blogga
Old Fashioned Pumpkin Pie recipe at Simply Recipes
Pumpkin Coconut Muffins recipe at Sarah's Bella Cucina
Pumpkin Spice Cake recipe at Pinch My Salt
Pumpkin Pie Pudding with Candied Pecans and Whipped Cream recipe at Food Blogga

Please don't forget to vote on You Tube for my oatmeal topping in the Quaker Oatmeal challenge and help me win $10,000 for my charity, Action Against Hunger.  Many thanks! More details here.