S'mores Toffee Pumpkin Pudding Trifles

Not to sound desperate or anything, but there are less than 65 days standing between me and a pumpkin ale. {Ok, maybe a few more considering the last thing I'll be thinking about is beer when I'm trying to juggle the joys of bringing home a newborn. But you know what I mean.}

I joked around with Steve and told him that he better start a stockpile for me since I'm due the 2nd week of November, just in case there's a shortage or something. That would be disastrous.

Meanwhile, I've got one foot in summer and the other wanting to crunch in some fall leaves. {Not in Florida, of course, but somewhere.} It's just too darn hot to trade in the flip flops for suede flats. The tank tops for sweaters. The ice tea for apple cider.

At the same time, all my favorite bloggers are throwing pumpkin recipes out like they're goin' out of style. I'm not gonna lie, it's made me want to be in a pumpkiny mood. But then I remember that it's 95 degrees outside and I retreat to the kitchen, sticking my head in the freezer.

Since I still have some waiting to do until I can simultaneously cool down and get into the fall spirit with a frosty pumpkin beer, I decided to do the next best thing: Make pudding. Naturally, that's a logical alternative.

I must confess that I didn't come up with the idea for these all by myself. A few weeks ago Steve and I were up in Orlando for a business thing and we went to lunch in Winter Park at a place called The Porch. The food was pretty yummy -- specifically the little Pretzel Poppers that I could probably eat by the truckload. Save me.

Though I usually don't order dessert, I was tempted by something on the menu called the "Fluff & Nuts" -- "Layers of homemade Nutella pudding, chocolate chips & graham crackers then topped with toasted marshmallow fluff." Why, yes, I do want you in my belly. {This happened to occur a few weeks after my nerve-racking glucose tolerance test, so I thought of it as a rebellious celebration for passing the darn thing and having a functional pancreas.} It was delightful.

This S'mores Toffee Pumpkin Pudding version I made at home is an autumnal knock-off of The Porch's version - Layers of homemade pumpkin pudding, toffee chips, graham crackers and toasted marshmallow fluff.

I made my own pudding, but if you want to cheat, you can buy your favorite pumpkin pudding mix and shave some more time off of satisfying your sweet tooth. I won't tell.

Happy {early} Fall, y'all.

S'mores Toffee Pumpkin Pudding Trifles
Inspired by The Porch Restaurant -- Winter Park, FL
Pudding recipe adapted from Health.com

For Pudding:
1/3 cup brown sugar
2 tablespoons corn starch
1 cup milk {I used 2%, but you can use whatever you prefer}
1 egg, lightly beaten
1/2 cup canned pumpkin puree {not pumpkin pie filling}
1/2 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice

1. In a small saucepan, set over medium heat, whisk together brown sugar and corn starch. Slowly pour in milk and whisk until smooth. Heat until steaming and beginning to thicken, whisking constantly.

2. In a small bowl, beat egg. Slowly pour in about half of the hot milk into the egg, whisking constantly until incorporated {this will help you not to make scrambled eggs when you add the egg to the hot mixture}. Pour the egg mixture back into the saucepan with the remaining milk mixture and whisk until thickened, about a minute or two.

3. Remove from heat and whisk in pumpkin puree, vanilla extract and pumpkin pie spice until well incorporated.

4. Transfer to a bowl. {Optional: Whenever I made pudding, custard, or anything with heated egg, I like to ensure there are no lumps by running it through a fine mesh strainer. Just pour the pudding in and press it through the strainer with a spatula or spoon to make sure that it's silky smooth.} Place a piece of plastic wrap directly on top of the mixture, patting it down lightly to make sure it's all covered. {This will prevent a "skin" from forming.}

5. Refrigerate until chilled.

Alternatively, you can make instant pumpkin pudding or use your favorite pudding recipe.

For Trifles:
1/2 cup graham cracker crumbs
Pumpkin Pudding
1/4 cup toffee chips, such as Heath Bits o'Brickle
1/2 cup marshmallow fluff
2 small jam jars

Set your oven to broil.
1. Create a base: Scoop about 2 tablespoons of graham cracker crumbs into the bottom of each jar.
2. Scoop a couple of tablespoons of pudding over each base.
3. Sprinkle about 1 tablespoon of toffee chips over the pudding.
4. Scoop another few tablespoons of pudding over top.
5. Repeat as many times as desired {or as much as will fit in the container you're using}, leaving some space at the top for the marshmallow fluff.
6. Scoop about 1/4 cup of marshmallow fluff to top each trifle. Place the jars on a small cookie sheet and place directly under broiler to toast the marshmallows -- keep an eye on them, they tend to brown quickly! {You could probably also do this with a mini blow torch, the type you'd use for creme brulee... but I don't have one of those, so this method worked for me.}

Serve immediately & make sure to dig deep with each spoonful to get each of those yummy layers!

Cinnamon-Swirl Pumpkin Yeast Bread

I'm just gonna say it: I deserve the "Worst Food Blogger" award for the lack of posting that's been going on around here lately.

Have you noticed at all? I hope not. I've tried to hide the fact that I've barely stepped a toe in the kitchen to try out new things for the past few weeks by attempting to distract you with my overwhelming charm visits to fun places, collaborations with pretty blogs, random posts about the contents of my refrigerator, and occasional sharing of easy {and sinful} desserts.

I hope it's worked.

It's no substitution for regularly posted recipes, I know. After all, aren't food bloggers supposed to -- you know -- share food? I'm pretty sure that's how it's supposed to work. But honestly, I may have forgotten about that tiny detail for just a sec.

Can I just tell you how easy it is to get behind on posting when you're all.over.the.flippin'.place? I admire the bloggers out there who take fabulous trips to this conference and that retreat and this speaking engagement... and still manage to crank out posts, like, every day. I haven't mastered that part of this whole gig just yet.

I'm just over here all, "Hey look! I managed to go to work, wash a load of laundry AND share one recipe this week!" {I'm totally making that into one of those Someecard things you see all over Pinterest. Don't steal it.}

What's even more frustrating is that I actually do have plans to share stuff with you, but those things get shoved to the back of the queue because of other somewhat-more-important things that take place in the 5 minutes of spare time I have these days like showering and paying bills and vacuuming the 80 tons of dog hair that seems to cover every square inch of our home in the blink of an eye if I don't attend to it with semi-often frequency.

So, yeah. I don't blame you for not believing me anymore when I say that I do plan on showing you some of the cool things I did in San Francisco... IN JUNE. It will happen. Just don't hold your breath.

Anyway, I should probably stop apologizing and actually give you a recipe to try out. That might be a good start.

Since I'm making up for lost time, it's a doozy. Cinnamon-Swirl Pumpkin Yeast Bread. Not to be confused with Pumpkin Quick Bread, its sweeter, less time-consuming counterpart.

This is the type of bread that you cut into thick slices, toast, and slather with butter for breakfast. It's got a nice crusty exterior and a tender, bready interior with a hypnotizing swirl of brown sugar and cinnamon in the middle. It has a hint of sweetness without the feeling that you're eating cake for breakfast. {Which, by the way, I find nothing wrong with from time to time.}

And because it's fall and you can't get away with posting anything that doesn't contain at least a tiny bit of pumpkin {not even when it's still a billion degrees out where you live}... it's got some of that, too.

A word of warning: since this is "real" bread -- the type that requires kneading and stuff -- it takes some time to make. You've got to let it rise. You'll need a rolling pin. There will probably be flour everywhere. But guess what? I think it's totally worth it.

Guess what else? This recipe makes two very decently-sized loaves. One for you and one for a friend. Or two for you and a need to bust out the stretch pants. Or none for you and many happy recipients. I'll let you decide which option you'll take.

So, are we friends again? Because I need to go look for my stretch pants if we're not. I only share bread recipes with friends.

Ok, fine. Here you go.

I hope to be back on a regular posting schedule soon. Until then, nibble on some toast. ;)

Cinnamon-Swirl Pumpkin Yeast Bread
Hardly adapted from Taste of Home

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 teaspoon sugar
2 packages active dry yeast
1 1/2 cups warm water
1 cup pumpkin puree {canned or homemade}
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten

For Swirl:
3 tablespoons butter, melted {divided}
1/2 cup packed brown sugar {divided}
1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer {divided}

1. In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour with whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Mix until thoroughly combined.

2. In a small bowl, whisk together warm water, pumpkin puree, applesauce, oil, and eggs. Pour into dry mixture and beat until combined. Slowly add in the remaining all-purpose flour. It will form a thick, stiff dough.

3. Change to bread hook attachment and knead for 4-5 minutes until the dough is elastic. {You can do all the mixing and kneading by hand, too, of course. But it's a heck of a lot easier with a stand mixer!}

4. Place the dough in a large bowl greased with non-stick spray. Cover with plastic wrap. Place in a dark, warm place and allow to rise for about an hour or until just about doubled in size.

5. Once risen, punch down the dough and divide in half. Roll out into a large rectangle {about 18 x 9 inches}. Brush the rectangle with melted butter, then sprinkle with brown sugar and cinnamon or pumpkin pie spice. Starting with the long size, roll up the dough {jelly roll style} and pinch the seams. Repeat this process with the remaining ball of dough.

6. Preheat oven to 350 degrees. Grease 2  9x5 inch loaf pans. Place rolled up dough into prepared pans. Cover and allow to rise, again, for 30-45 minutes or until the dough doubles and fills most of the pan.

7. Bake loaves for 55 minutes to 1 hour until the outside has formed a light brown crust. {If it starts to brown too much, just cover with foil until the bread is finished baking.}

8. Cool in pans for about 10-15 minutes, then remove and cool for another hour or so on a wire rack before cutting for best slicing results. If you don't mind crumbly slices, eat warm from the oven! :)

Pumpkin Spice Latte Bark

I was supposed to be in Seattle this weekend -- the weekend of my 32nd birthday. {How did that happen so fast?}

Instead, I'll be in my usual city, most likely yelling profanities at a projection screen in a sports bar as I watch my Gators on Saturday.

A toast to personal growth and maturity.

I'm glad I dealt with the pouting portion of the disappointment process a few weeks ago so that I can, at the very least, enjoy a nice dinner out with the husband.

{Truth be told, I may have to sequester myself from all forms of social media so that I don't have to see how fabulous of a time everyone else is having at the conference. Wah.}

As bummed out as I am about not being able to attend IFBC as I had originally planned, I've had a strangely creative week! {Though one wouldn't guess this with the lack of posts happening over here.}

I've had all kinds of ideas pop into my head at the most random times.

I think fall does that to me.

I use the term "fall" loosely because, here in South Florida, nothing has, in fact, fallen; Not the leaves. Not the temperature... We have had buckets of rain, though. So I guess my previous statement isn't entirely true.

I've always found it fitting that my birthday is right around the official start of autumn. Each year, I find myself reflecting on years past and on the changes that have taken place and those that are yet to come.

The turning over of a new leaf, if you will.

This year is no different.

I think this is one of the best years I've had yet. I've had made new friends, stayed in touch with old friends and have gotten to spend time with my family.

We added a new fur-member to our family, had some amazing travel adventures and have had exciting changes to my career path.

I've written, and eaten, and bitten off more than I can chew sometimes... but it's always turned out well in the end.

There's comfort in knowing that the year ahead may be even better than the last.

Like a hot cup of a coffee on a chilly fall day.

Which brings me to my most recent creation...

Pumpkin Spice Latte Bark.

The funny thing is, I'm not even a huge fan of the phenomenon that is the "PSL." {Pause and wait for collective audible gasp.}

But I know that most of you are and, since I hate to disappoint, I thought I'd make you a little gift. Even though it's my birthday. That's a little backwards isn't it? :)

Think of it as a "Thank You" for being part of this incredible year. Or a "Welcome" to the new season. Or even an "I'm Grateful" for you letting me blabber on reflect while you're just trying to get a pumpkiny sugar high/caffeine buzz.

It sure takes the sting off of any residual disappointment... in fact, it sort of makes me glad to be exactly where I am.

............................................

So... this bark. One layer of pumpkin spice goodness... the other an undeniable nod to the notorious "latte" that most of you can't get enough of.

This confection is almost a cross between fudge and bark, with a texture on the pumpkin layer that remains slightly chewy. It is SUPER sweet and a little bit goes a long way.

I'm not sure if I'm crazy, or an evil genius... I'll let you be the judge!

Pumpkin Spice Latte Bark

1 {12 oz.} bag white chocolate chips -- I like Nestle Premier White Morsels for this
2 tablespoons pumpkin puree
1/4 teaspoon pumpkin spice
1/2 teaspoon instant espresso powder

1. Line a cookie sheet with a silicone baking mat. {I'm not sure of another method to do this without it sticking... I haven't tried it with foil, but it would probably work.} Place in freezer until ready to use.

2. Make double-boiler by placing heat-proof bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn't touch the water. Place white chocolate chips in the bowl and stir until melted and smooth. {You can probably do this in the microwave, too, but white chocolate is notorious for scorching and seizing, so be super careful!}

3. Once melted, transfer half of the melted chocolate to another bowl. Working quickly, stir in pumpkin spice and puree. Mix until fully incorporated. {I did it a little at a time to make sure the chocolate didn't seize up. It worked. The mixture will get a little harder as you mix in more melted chocolate.}

4. Remove lined cookie sheet from the freezer and pour pumpkin layer onto the center of the mat. Using an offset spatula or a silicone spatula, quickly spread the mixture into a thin layer.

5. Return to freezer and allow to solidify for about 10 minutes.

6. Meanwhile, set aside a few tablespoons of melted white chocolate. Add instant espresso powder to the remaining melted chocolate and stir until well incorporated. {In my experience, the little granules never fully dissolve. That's ok. It'll still taste good.

7. When the pumpkin layer is somewhat solid, remove from the freezer. Pour the coffee layer over top of the pumpkin layer and smooth evenly over top.

8. Again, return to the freezer for another 10-15 minutes or until solid.

9. Once it is cold, you will be able to peel it from the mat as one solid piece. I flipped mine over and drizzled it with reserved white chocolate just to make it pretty. This is totally optional. If you decide to do the same, return it to the freezer for a few minutes after drizzling to let the final white chocolate set.

10. Remove from freezer and break into pieces. The bark will begin to soften a bit as it comes to room temperature, so keep it refrigerated and serve right before eating.