Today is the beginning of all things Halloween. And what better way to start it off then with lots and lots of ideas using a pumpkin shaped cookie cutter. This collection of creative pumpkins was put together by The Great Pumpkin herself- Callye!
AKA SweetSugarBelle. If for some odd reason you haven't visited her blog - your must. NOW. She is one of the sweetest, most talented people I know and I'm happy to call her my friend. Several ideas came to mind using the pumpkin cutter, but I decided to keep it simple and YUMMY. Did you notice YUMMY?
What cute party favors they would make, nestled in a bed of paper shred and tied with sheer fabric ribbon!
And now more good news...they taste amazing!!
Chocolate Pumpkin Fudge
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 3/4 cup (1 1/2 sticks) butter or margarine
- 2/3 cup (5 fl.-oz. can) Evaporated Milk
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups (12-oz. pkg.) Chocolate Chips
- 1 jar (7 oz.) marshmallow crème
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
SPRAY the inside of pumpkin shaped cookie cutters with non-stick spray.
LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
QUICKLY STIR in chocolate chips, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until chps are melted. Immediately pour into cookie cutters or prepared pan. Let set until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds. (For cookie cutter version, fill each cutter with fudge and immediately sprinkle with dragees.)
Of course this is coming from someone who can't go a day without chocolate.
Sometimes not even an hour.
Before making the fudge, you'll need to get your cutters ready.
Okay, now they're ready.
How simple was that.
Wash and dry the cutters (Michaels) and lay flat on parchment paper.
If you want to use anything to sprinkle on the fudge, get that ready too.
I used orange, yellow and white non pareils.
And the packaging part~
Green paper shred, ribbon and bags (not shown).
And the yummy part...the recipe.
Don't forget to replace the white chocolate chips with chocolate chocolate chips!
This is what it looks like while cooking, which seemed like it took forever.
As soon as you mix in the chocolate, marshmallow cream and pecan pieces, fill the cookie cutters and pour any remaining fudge in parchment lined pan...to cut and serve...and taste!
Or you can pour it into large tin pumpkin cutters.
Package it up pretty...
Ribbon, leaf cut from a vine and florist wire.
Wrap wire around wooden spoon handle.
Twist around top of package.
Add ribbon and leaf.
Tie in a pretty bow.
Use as a favor at your Thanksgiving Table!
Your guests WILL be very Thankful!
And now YOU will be very thankful for all of these amazing ideas using a pumpkin cutter...
Check out all of these fantastic Blogs for the complete tutorials!!
3. Pumpkin Cheesecake Pasties, Bakingdom
A "Great Pumpkin" Thanks To Callye (SweetSugarBelle) for putting the Pumpkin Patch together!