Glooptastic Art

Indulge in the delightful combination of creamy white chocolate and the warm flavors of pumpkin pie spice with this easy-to-make White Chocolate Pumpkin Fudge. Perfect for autumn gatherings or as a sweet treat anytime!

Ingredients: 2 cups white chocolate chips. 1 cup sweetened condensed milk. 1/2 cup canned pumpkin puree. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. 1/4 cup chopped pecans optional. Orange food coloring optional.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined. Add orange food coloring if desired for a more vibrant color. Pour the mixture into the prepared baking pan and spread it evenly. If using, sprinkle the chopped pecans on top and gently press them into the fudge. Chill in the refrigerator for at least 2 hours, or until the fudge is firm. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut the fudge into squares and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Indulge in the rich and savory flavors of Chicken Chasseur, a classic French dish featuring seared chicken thighs, mushrooms, and a flavorful tomato-wine sauce.

Ingredients: 4 Chicken thighs, bone-in, skin-on. Salt and pepper To taste. 2 tbsp Olive oil. 1 Onion, finely chopped. 2 cloves Garlic, minced. 1 cup Mushrooms, sliced. 1 cup Dry white wine. 1 can 14 oz Crushed tomatoes. 1 tsp Dried thyme. 1 tsp Dried rosemary. 1/2 cup Chicken broth. 2 tbsp Fresh parsley, chopped for garnish.

Instructions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides. Remove and set aside. In the same skillet, saut chopped onions until softened. Add minced garlic and sliced mushrooms, cooking until mushrooms are browned. Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Stir in crushed tomatoes, dried thyme, and dried rosemary. Place the seared chicken thighs back into the skillet. Pour in chicken broth, cover, and simmer for about 25-30 minutes or until chicken is cooked through. Garnish with chopped parsley before serving. Serve the Chicken Chasseur over rice or with crusty bread, and enjoy this classic French dish!

Prep Time: 15 minutes

Cook Time: 40 minutes