Sporting Chance Farm

Courtesy of Jenna Barnard

Ginger Blondie Ingredients

• 1 cup (130g) all purpose flour

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp ginger

• Pinch of nutmeg

• 6 tbsp (60g) butter, melted and cooled

• 1/2 cup (100g) dark brown sugar, packed

• 1/4 cup (75g) molasses

• 1 egg yolk

• 1 tsp vanilla extract

Ginger Blondie Instructions

1. Preheat the oven to 350°F and line a square 8×8 baking dish with nonstick spray and parchment paper.

2. In a small bowl, whisk together the flour, salt, and spices. Set aside.

3. In a large bowl, whisk together the butter, sugar, molasses, egg yolk, and vanilla.

4. Once smooth, mix in the dry ingredients and scoop it into the baking dish. Spread it even and bake for 15-18 minutes. It should be slightly puffed with wrinkled edges. It will flatten as it cools.

Butterbeer Caramel Ingredients

• 1/3 cup (70g) unsalted butter

• 3/4 cup (170g) dark brown sugar, packed

• 1/3 cup (120g) light corn syrup

• 1/3 cup (80ml) heavy cream

• Pinch of salt

• 1 tsp vanilla extract

• 1 tsp butter extract

Butterbeer Caramel Instructions

1. While the blondies cool, make the caramel. In a saucepan over medium heat, combine the butter, brown sugar, corn syrup, and heavy cream.

2. Bring the mixture to a boil, stirring often. Continue to cook until the mixture reaches 236°F. Don’t let it go over, otherwise your caramel will be more tough than chewy. This whole process should take about 15-20 minutes.

3. Remove from the heat and mix in the salt and extracts.

4. It should be darkened and very fluid. Pour it over the ginger blondie base and place it into the refrigerator uncovered for about 1 hour to set.

Chocolate Butterscotch Swirl Ingredients

• 3/4 cup (130g) semisweet chocolate chips

• 1/3 cup (60g) butterscotch chips

• 1–2 tbsp oil

• Flaky sea salt for sprinkling on top

Chocolate Butterscotch Instructions

1. Once the caramel layer is somewhat firm to the touch, make the chocolate topping.

2. First, add the chocolate chips to a heat-safe dish with 1/2 tbsp of oil. Melt in the microwave in 30 second increments until smooth. Set it aside.

3. For the butterscotch chips, repeat the same process as the chocolate, adding 1/2 tbsp of oil before heating. After about 30 to 60 seconds in the microwave, it will melt but thicken. When the chips are completely melted, mix in 1 tbsp of oil until smooth (do not add it back to the microwave after mixing in this last bit of oil). Use a spoon to spread and smooth out any lumps.

4. Spread the chocolate in an even layer on top of the caramel. Add the butterscotch to a ziplock bag and snip off a corner. Pipe it on top in random swirls. Then, use a toothpick to swirl the chocolate and butterscotch together. Gently tap the pan against the counter to level off the surface.

5. Place the bars back into the refrigerator for 2 hours to set. Then sprinkle with sea salt.

6. Enjoy chilled for a more firm caramel, or room temperature for a soft and gooey caramel.

Find it online: https://butternutbakeryblog.com/butterbeer-caramel-slice/

Delicious Fall Treat - Boulder Creek

Curtesy of The Unofficial Harry Potter Cookbook

Pumpkin Pasty Ingredients

• Store-bought Pastry Dough

• 1 cup Canned Pumpkin (not pie filling)

• ¼ cup granulated Sugar

• ⅛ teaspoon ground nutmeg

• ⅛ teaspoon ground cinnamon

- Or use a Pumpkin Pie Spice

Pumpkin Instructions

1. Mix the Pumpkin, Sugar, and Spices in a bowl.

2. Preheat oven to 400°F (or 375°F if using a conventional oven)

3. Roll out dough and use a circle cutter (or glass) to make about 6-inch disks

4. Dolloping 2-3 tablespoons of filling in the center of the dough circle.

5. Moisten the edges with water and fold the dough over the filling. Crimp the edge with a fork.

6. Cut slits over the top to create vents.

7. Bake on ungreased baking sheet or parchment paper for 30 minutes or until golden brown.

Fresh From The Oven - Boulder Creek

Pastry Press - Boulder Creek

Notes:
- Unless using the can of pumpkin for something else - double or triple the recipe to utilize all the filling. You'll run out of pie crust before filling. You can make your own pastry dough, but I have found it is so easy to get store-bought and tastes great!
- Using an all-in-one Pumpkin Pie Spice makes this dessert even easier!

- Add spices to taste!
- You can make half-moon pasties by folding the dough over, or full-moon by using two pastry circles together, or use a pastry maker.

- Make sure to not overfill the pastry pockets!

- Egg Wash can be substituted for the water in sealing the pastry

- Sometimes I add a cinnamon sugar dusting to the top