Merriest of Merries my friends!
Sharing a snow picture with you…from last year.
This Christmas instead of singing White Christmas we should really be singing… Mele Kalikimaka!
(You remember that one ” …mele kalikimaka is the thing to say on this bright Hawaiian Christmas day…”)
It’s bee 65-70* here. Our air conditioner has been running! Anyhoo…
How in the world are you? Are your precious hearts at peace today? If not I pray you’ll be able to steal away, if only for a moment, to whisper a prayer and calm hustle and bustle inside.
I’m taking a bit of time this morning to make certain I’m living all-in my moments today and that I”m focused on Jesus and available to love on someone in His name as He leads.
I’m also baking a couple of pies and a few other sweets!
Speaking of sweets…I thought I’d share a really delicious recipe with you.
It’s super quick and easy and will use up that can of pumpkin you have left over from your Fall baking!
It’s pumpkin fudge and my daughter Stephanie said it has the texture of divinity. It’s off the hook delicious and by far my favorite fudge!
Also The Husband is not a fan of pumpkin anything…but he went nuts over this fudge because it doesn’t have a strong taste of pumpkin.
Oh and it’s gluten free~naturally!
Did I mention that it’s super easy!?
Pumpkin Fudge~Gluten Free Naturally
*1 cup chopped and toasted pecans
(toast on parchment covered cookie sheet at 350* for 6-7 minutes)
*3 cups sugar
*3/4 cup butter
*2/3 cup evaporated milk
*1/2 can pumpkin
*2 Tablespoons corn syrup
*1 teaspoon pumpkin pie spice
*12 ounce bag of white chocolate chips
(Make certain these are gluten free)
*7 ounce jar Marshmallow Creme
*1 teaspoon vanilla extract
Line a 9×9 pan with foil and spray with (gluten free) cooking spray
Melt butter in medium size sauce pan over medium high heat.
Add evaporated milk, canned pumpkin, corn syrup, sugar and pumpkin pie spice.
Stir the mix to combine and bring it to a boil, stirring constantly.
Cook and continue to stir until it comes to 234* or soft-ball stage.
(Once it boils it’ll take app. 15 minutes to reach 234*)
Remove from heat and quickly add marshmallow creme, white chocolate, vanilla and toasted pecans!
Stir to combine & pour fudge into pan
Cool for a couple of hours and cut into *tiny bites and serve!
* I thought the fudge was so rich that the thickness of the pieces were too much, so I cut each piece to make it thinner…bite size, next time I think I’m using a 9×13 pan. This fudge is full of rich flavor, tiny bites are perfect!
Store leftovers in fridge!
~Have a day full of giving love in honor of the One who loved us so much that He gave His son~
(Sending love and continued prayers for everyone who shared a need with me…)